KR100680308B1 - The manufacturing method of feed additives using mugwort or dioscoreaceae rhizoma added licorice extract, the feed additives therefrom and hanwoo beef produced by the said feed additives - Google Patents

Abstract

Provided is a method for manufacturing feed additives by using mugwort or Dioscoreaceae Rhizoma byproducts added with a licorice extract, wherein Korean beef fed with the feed additive has a good quality of meat, low cholesterol content, and anti-cancer and anti-oxidation functions. The method for manufacturing feed additives using mugwort or Dioscoreaceae Rhizoma byproducts added with a licorice extract comprises the steps of: subjecting a licorice to hot water extraction using water 100-4,000 times the weight of a licorice to prepare a licorice extract; (2) mixing the prepared licorice extract with water in a ratio of 1:10; (3) spraying the mixture onto the surface of dry mugwort powder; and (4) fermenting the spray-treated mugwort powder for 20-40hours and drying the fermented powder in the shade at 25-30‹C.

Description

Manufacturing method of meat feed additives for meat quality improvement using mugwort or acid powder by-products added with licorice extract, Hanwoo beef produced by feeding animal feed additives and meat feed additives prepared by the method additives using Mugwort or Dioscoreaceae Rhizoma added Licorice extract, the feed additives therefrom and Hanwoo beef produced by the said feed additives}

Figure 1 shows a schematic diagram of a method of producing a feed additive using licorice extract according to the present invention.

Figure 2 is a graph comparing the weight gain according to the growth stage per head when feeding the feed mixed feed additives according to the present invention.

Figure 3 is a graph comparing the increase in weight per day by growth stage of feed per feed of the feed additives according to the present invention.

Figure 4 is a graph comparing the feed rate per head when feeding the feed with a feed additive according to the present invention.

Figure 5 is a graph comparing the vitamin A and total cholesterol content in the blood at the feed of the feed additive according to the present invention.

Figure 6 is a graph comparing the grading grade performance at the time of feeding the feed additives mixed according to the present invention.

Figure 7 is a graph comparing the average carcass grades at the time of feeding the feed additives mixed according to the present invention.

8 is a graph comparing the meat quality during feeding of the feed with a feed additive according to the present invention.

Figure 9 is a graph comparing the general components of Hanwoo beef produced by feeding the feed with a feed additive according to the present invention.

10 is a graph comparing the water retention, heating loss and physicochemical results of Hanwoo beef produced by feeding a feed containing a feed additive according to the present invention.

Figure 11 is a graph comparing the physicochemical results of pH and shear force of Hanwoo beef produced by feeding a feed with a feed additive according to the present invention.

12 is a graph comparing the sensory test results of Hanwoo beef produced by feeding the feed with a feed additive according to the present invention.

Figure 13 is a graph comparing the kadipkin content accumulated in Hanwoo beef produced by feeding the feed with a feed additive according to the present invention.

Figure 14 is a graph comparing the fatty acid content in Han beef meat produced by feeding the feed with a feed additive according to the present invention.

The present invention relates to a method of preparing a feed additive using wormwood or acid powder by-products to which licorice extract solution is added, and a feed additive prepared by the method and the feed additive produced by Hanwoo beef, and more specifically, to make a bitter taste. In order to improve palatability and feed intake of wild wormwood and astringent byproducts, the preparation method of feed additive using licorice extract, the feed additive prepared by the method and the feed additive produced in Korean beef meat It is about.

Hanwoo meat has been a part of the diet for a long time, and contains about 70% of moisture and consists of protein, fat, minerals and trace active ingredients. Upper meat in the fat of Hanwoo beef is adipose tissue that is deposited in myofibrils or muscle grandmothers in the muscle, also called intramuscular adipose. In addition, the main fatty acid components that affect taste in Korean beef are palmitic acid, oleic acid, and stearic acid, but they are known as oleic acid. Accumulation of such oleic acid depends on the variety, breeding method, period. Therefore, as consumers' preference for health food has increased recently, they want high-quality meat with low cholesterol content, high oleic acid content and beneficial functions to the human body.

On the other hand, licorice ( Glycyrhrhiza uralensis Fischer et. De Candolle ) (Manchurian Mongolia) uses a perennial herb, root family , belonging to the leguminosae family . Licorice is grown from spring roots and grows to about 1m in height and has hairs attached to the entire stem. The leaves are regenerated, and they are in the shape of pterygium, as the pterygium, and in the early autumn, the light reddish leaf formation and the conical fruits are deleted after flowering. Usually the length is about 1m, the thickness reaches 2cm and generally does not branch. The outer surface is reddish brown. The main ingredient contains sweetener, Clycyrrhizin (C ₄₂ H ₆₆ O ₁₈ ), and other linquiritin (C ₂₁ H ₂₂ O ₉ ), sucrose, glucose, mannite, asparagine ( Asparagin), resin, etc., is non-toxic and tastes sweet. Licorice is a detoxification effect of neutralizing habaekpok (解 百 藥 毒), and is effective in improving liver function, and is widely used in herbal medicine.

Artemisia vulgaris Linne is a perennial leaf belonging to the genus Compositae . Stem height is about 60-90㎝, white hair is dense, leaf is coexist, playful, watery, blunt end, white hair is dense on the back, and there is fragrance. Flowers bloom in purple-purple around July-October. The leaves contain about 0.2% essential oil, and the main component leaves contain about 0.2% essential oil. The main ingredients are 50% of cineol and alkaloids, in addition to tuzon (C ₁₃ H ₁₆ O). , Sesquiterpen, Sesquiterpen alcohol, Sesquiterpen alcohol, Adenine 0.02%, Choline 0.11%, Vitamin A, B, C, D. Mugwort has been favored as a sulphate food, so much research has been done on wormwood. For example, studies on the antioxidant effects of mugwort (Lee et al., J. Korean. Soc. Food Nutr., 21 (1), pp17-22, 1992), mugwort (Haw et al., J. Korean) Soc.Food Nurt. , 14 (2), pp123-130, 1985) and the effects of water-soluble extracts of mugwort on the nutrition of white paper (Kim et al., J. Korean Soc.Food Nutr. 14 (2), pp131-140 , 1985), Effect of mugwort extract on liver function (Kim and Lee, Korean J. Food Sci.Ani.resour . 18 (4), pp348-357, 1998), effect on cadmium toxicity (Lee et al., Korean J. Food Sci.Ani.Resour.19 (2), pp188-197, 1999).

In particular, the chemical composition of the catechin in wormwood consists of four components: EC (epicatechin), EGC (epigallocatechin), ECG (epicatechin-3-gallate), and EGCG (epigallocatechin-3-gallate). EGCG accounts for 50% of the total volume (Byung-Jun Ahn, Journal of Pharmacognosy. 10 (2), pp41-53, 1979). Car tepkin component is good even to remove the body, the active oxygen suppressing the occurrence of adult diseases and cancer, wherein dermatitis and cosmetic effect as a powerful antioxidant activity of EGCG, and anti-aging, cholera or food poisoning bacteria, Helicobacter pylori bacteria in the gastric (Helicobactor pylori ) It also has bactericidal and antibacterial effects against pathogenic bacteria such as growth inhibition, tooth decay and influenza virus. In addition, it has an excellent effect on eliminating odors such as methylmercaptan and ammonia.In addition, it prevents obesity, prevents arteriosclerosis, lowers cholesterol, antistress, strengthens blood sugar, removes bad breath, prevents dementia, and removes heavy metals. have.

Feeding of mugwort powder in relation to the meat using such mugwort is not limited to conventional chickens (Kim and Kim, J. Anim. Sci and Tevhnol (Kor)., 43 (4), pp535-544, 2001) and native pigs (Kim et al. ., Korean J. Food Sci.Ani.resour.21 (3), pp208-214, 2001) and General Don (kim et al., Korean J. Food Sci.Ani.resour.22 (4), pp310-215 , 2002) reported availability as a feed additive. However, wormwood has a bitter taste, and in the long run, Hanwoo is not reluctant to eat it, and because it is an animal with four stomachs, it is very difficult to accumulate the indigenous ingredients of wormwood, which is beneficial to the human body, in meat. Is not happening.

In addition, medicinal herbs (yams) are dried or dried by removing the surface layer by collecting the root of the perennial chronic herb belonging to the family Dioscoreaceae . The tuber is conical or basic, about 1m in length, and the meat is soft every year as a new root, and it is a milky white bone. Stems are elongated, genital branches cut off, rectangular, usually purple, with unilateral, leafy, and flowers white, with 3 seeds. They contain 15-20% starch, 1-1.5% protein, and are rich in vitamin C. The active ingredient contains saponin, mucin, allantoin, choline, etc., and pharmacological action is known to nourish, promote digestion, adipose action, expectorant action, etc. It is also used as a health food. On the other hand, the medicinal shell is mainly composed of tannins and the inside contains saponin in addition to mucin, which is an intrinsic component of medicinal herbs, but since the shells are mostly tannins, they reduce palatability and reduce feed intake. Even if it inhibits digestibility, it may eventually affect the weight gain. Therefore, there is almost no availability of acid by-products, which are residues left after the production of wagons or horse porridge.

An object of the present invention for solving the above problems is the production of feed additives for livestock using the mugwort or mountain herb by-products added licorice extract to improve the usability and feed intake of wild wormwood and astringent acid by-product by the bitter taste To provide a method.

In addition, another object of the present invention is to treat licorice extract prepared by the above method to improve the palatability of mugwort or powdered by-products, and to provide a feed additive for livestock for lowering cholesterol.

In addition, another object of the present invention is to provide a high-quality Korean beef beef with low cholesterol content and excellent cathepkin content produced by feeding the feed additive.

Method of producing a feed additive for livestock feed using the wormwood powder is added to the licorice extract of the present invention for achieving the above technical problem, a step of producing a licorice extract by hot water extraction with water 100 ~ 4,000 times the weight of licorice, Mixing licorice extract and water at a ratio of 1: 10, spraying the surface of the previously dried and finely sliced mugwort powder using the mixture and fermenting the sprayed mugwort powder for 20 to 40 hours, It is comprised including the process of drying at 25-30 degreeC.

In addition, the method of producing a feed additive for livestock feed using the herbicidal by-product added to the licorice extract of the present invention, a step of producing a licorice extract by hot water extraction with water of 100 to 4,000 times the weight of licorice, licorice extract and water 1: Mixing at a rate of 10, spraying the surface of the previously dried powdered byproduct by using the mixture and fermenting the sprayed powdered byproduct for 20 to 40 hours, and then drying at 25 to 30 ° C. It comprises a process.

In addition, the present invention by treating the licorice extract prepared by the above method to improve the palatability of the mugwort or acid by-products, and provides a feed additive for livestock for lowering cholesterol.

Hereinafter, the configuration of the present invention will be described in detail.

1 is a schematic diagram of a method for preparing a feed additive using licorice extract according to the present invention, specifically, the wild wormwood inhabiting the mountain in June-September every year about 3 to 7 days in a well-ventilated place 25 If you dry or dry at a temperature of ~ 30 ℃ or dry the dryer to 50 ℃ or less to dry for 1 to 2 days. After that, cut into less than 5cm2 using a thinner (small head).

On the other hand, pesticides shave the epidermis, clean it, and then dry it in the air. After shaving the skin part, make a mash or dry crushed wharf to make a wagon. Then, the acid by-products of the skin part are recovered and dried for 2 days, and then put into a 5 mm mill.

Licorice extract is prepared by hot water extraction with water of 100 to 4,000 times the weight of licorice, and mixed with the licorice extract and water in a ratio of 1:10, and then spray-treated on the surface of the dried mugwort or medicinal by-products. Then, cover with a warm cover to ferment for 20 to 40 hours, and then dry for 3 to 7 days at 25 ~ 30 ℃ to prepare a feed additive.

According to the method, it is possible to remove the toxic substances such as alkaloids of the bitter taste peculiar to the wormwood with little change in the components of the wormwood or the acid by-product itself. If the alkaloid content of mugwort is more than 300ppm in the blended feed, the alkaloids of the mugwort and the harmful microorganisms attached to the surface of the feed compound are likely to develop aflatoxin, which is a toxic fungus. It may affect the nervous system and further liver function, leading to a decrease in palatability of mugwort feed, as well as to reduced feed intake, and consequently to meat color.

The feed additive prepared by the method of the present invention is characterized in that it is formulated at 1.5 to 2.5% by weight based on the weight of the rich feed, preferably further comprises 0.2 to 0.4% by weight of vitamin A relative to the weight of the rich feed.

In a preferred embodiment of the present invention, a large amount of high-quality hay forage hay for 6 months to 14 months of age in the rearing period of the breeding period, rich feed containing the feed additive of the present invention is 1.5 ~ 1.8% of the body weight level In particular, from 11 months of age to 14 months of age, vitamin A is added to 0.4% of the total feed weight to suppress muscle fat cell division, and from 14 months of age to 22 months of age, the diet is changed to rice straw. However, instead of feeding the rich feed, 1.8 ~ 2.1% of the weight of each treatment group, especially from 15 months to 19 months of age do not add vitamin A at all breeding to maximize the fat cell division in muscle. In addition, the rich feed containing the feed additive of the present invention from 23 months of age to 28 months of age, which is late fattening, is fed at a level of 1.6 to 1.2% of body weight. In addition, add 0.05 ~ 0.1% of the weight of vitamin E and antioxidants to improve shelf life before and after fertilization.

When feeding the feed additive according to the present invention, the bitterness of the wormwood or the astringent taste of the by-products of the wormwood is offset so that the palatability is good, the weight gain and feed demand are excellent, and the grades of the carcass grade and the meat grade are also excellent, thereby improving farm household income and recycling of the remaining resources. Suitable for

In addition, the present invention provides a high-quality Han beef meat produced by feeding a feed additive that reduces the bitter taste and reduced the astringent taste of acid by-products in order to increase the usability of the wild mugwort, the beef meat according to the present invention is not only excellent meat Rather, it shows excellent sensory evaluation results with juiciness, year and taste. In addition, Korean beef meat according to the present invention has a low cholesterol content and excellent accumulation of cathepkin content.

Hereinafter, the configuration of the present invention will be described in detail through examples, reference examples, test examples and tables. However, the scope of the present invention is not limited to the claims of the present invention by examples, reference examples, test examples and tables.

Example 1 Preparation of Test Feed Using Mugwort Powder Added Licorice Extract

Wormwood is collected in the mountains in June and September, and dried in the airy place for 3-7 days in the shade (temperature 25 ℃ ~ 30 ℃) or when using a dryer, the drying temperature is fixed at 50 ℃ or lower, Dry daily. Subsequently, after cutting into less than 5cm2 by using a cutter (small bean), 2% of the total feed weight is fed into a large feed mixer of the blended feed and the blended feed plant, and then mixed thoroughly, followed by a flake type test feed (T1). ) Was prepared.

In addition, 10 g of licorice is added to 20 l of water and heated at 100 ° C. for 1 hour to 1 hour and 30 minutes to prepare a licorice extract. Then, water and the licorice extract are mixed at a ratio of 1:10. Spray evenly on the surface of the sprayer. After that, it is covered with a warm cover and fermented for 24 hours, then shaded at a temperature of 25 to 30 ° C., and then 2% of the total feed weight is added to a blended feed and a large feed mixer in a blended feed plant, and then mixed thoroughly. A form of test feed (T2) was prepared.

On the other hand, the other additives of the present invention, in order to increase the productivity, especially in the growth period (10 to 14 months) feed was added 0.2% of vitamin A of the total feed weight, but in the first half (15 to 17 months) feed No vitamin A was added.

Example 2 Preparation of Test Feed Using Acidic By-Products Added with Licorice Extract

The by-product by-products were removed by shaving the skin of the powder and then dried by pulverization or dried by grinding. The whole product was recovered and dried for 2 days, and then crushed in a 5 mm mill. Thereafter, 2% of the total feed weight was mixed with the feed compound and the large feed mixer of the feed compound factory, and then mixed, and a flake-type feed for test (T3) was prepared.

In addition, 10 g of licorice was added to 20 l of water, and heated at 100 ° C. for 1 hour to 1 hour and 30 minutes to prepare a licorice extract. Then, water and the licorice extract were mixed at a ratio of 1:10, and then the ground powder was pulverized. Spray the byproduct evenly with a nebulizer. After that, it is covered with a warm cover and fermented for 24 hours, then shaded at a temperature of 25 to 30 ° C., and then 2% of the total feed weight is added to a blended feed and a large feed mixer in a blended feed plant, and then mixed thoroughly. A form of test feed (T4) was prepared.

On the other hand, the other additives of the present invention, in order to increase the productivity, especially in the growth period (10 to 14 months) feed was added 0.2% of vitamin A of the total feed weight, but in the first half (15 to 17 months) feed No vitamin A was added.

Example 3 Formulation of Test Feed

The test feed was provided to the public livestock for 15 months from the beginning of the pre-flight period until the release of the feed, which is the end of the feed, and the compounding ratio of the fed control diet and the test feed added by mugwort and byproducts were as follows. See Tables 1 and 2).

Combined feed of pre-prescription (14 months to 22 months old)       division Rich feed Crested straw Control  T1  T2 T3   T4 Formulated feed name and blending rate  Corn grain  27.70  32.70  32.70  32.70  32.70  Wheat grain  15.00  14.00  14.00  14.00  14.00  Rye grain  14.00  Rapeseed meal   4.80   4.80   4.80   4.80  Tapioca pell (import)   7.80   7.80   7.80   7.80  Cane molasses   6.00   6.00   6.00   6.00   6.00  Wheat flour (domestic)   1.50   1.50   1.50   1.50   1.50  Wheat bran (domestic)  10.30  10.00  10.00  10.00  10.00  Corn gluten feed  6.00   3.00   3.00   3.00   3.00  Coconut meal (20.5%)  7.50   7.00   7.00   7.00   7.00  Palm meal  9.00   9.00   9.00   9.00   9.00  TCP *  0.20 0.30 (0.5) 0.30 (0.5) 0.30 (0.5) 0.30 (0.5)  Limestone  2.20 1.10 (1.3) 1.10 (1.3) 1.10 (1.3) 1.10 (1.3) Vitamin A premix ^{1 )}  0.20 0.40 (0.0) 0.40 (0.0) 0.40 (0.0) 0.40 (0.0)  Min premix   0.40   0.40   0.40   0.40   0.40  Mugwort powder    2.00  Licorice powder   2.00  Acid Byproducts   2.00  Licorice Treated By-Products   2.00         Total    100    100   100    100    100  Chemical composition   Dry matter  86.71  86.92  86.90 87.04  87.00 85.70   Crude protein  11.97  12.00  12.02 11.97  12.00  3.31   Crude fat   3.30   3.16   3.17 3.20   3.20  1.27   Crude ash   6.28   5.71   5.72 5.82   5.85  7.85   Crude fiber   5.22   5.95   5.90 5.45   5.55 27.46   NFE   59.94    60.10   60.09   60.60   60.40  45.81   Ca   0.87   0.89   0.90  0.92   0.90  0.60   P   0.31   0.40   0.40  0.38   0.38  0.48   NDF  23.17  21.86  21.86  20.87   21.01 61.50   ADF   9.85   10.85  10.85  10.25   10.30 42.50   TDN  71.25  71.19  71.16  71.17   71.20 ※ T1: Wild Mugwort Powder Feeding, T2: Licorice Treated Mugwort Powder Feeding T3: Herbal Byproduct Feeding, T4: Licorice Treating Acid Byproduct Feeding * TCP, Limestone, Vtamin A premix: () It is a ratio added only when ^※ TCP: Tricalcium phosphate. ¹⁾ Vitamin A premiix contains in kg diet; vitamin A, 2,000,000 IU; vitamin D3, 1,2000,000 IU; Vitamin E, 15,000 IU; Vitamin K, 2,4000 mg.

Compounding cost of late feed for feed (23 months-28 months)     division                  Rich feed Straw  Control  T1  T2    T3   T4 Formulated feed name and blending rate  Corn grain  46.30  48.00  48.00   54.90   54.90  Wheat grain  10.00  10.00  10.00   10.00   10.00  Rye grain  Tapioca pell (import)    3.50   3.50  Cane molasses   6.80   6.70   6.80    6.00    6.00  Wheat flour (domestic)   5.00   5.00   4.90  Wheat bran (domestic)   5.00   4.50   4.50    5.00    5.00  Corn gluten feed   1.50   1.50   1.50  Rapeseed meal    4.08    4.08  Cottonseed meal    2.00    2.00  Coconut meal (20.5%)  10.00  10.00  10.00  Palm meal   8.00   7.30   7.30    8.00    8.00  Mixed fiber   3.00   1.50   1.60    1.00    1.00  Capokseedmea (26%)   1.00   1.00   1.00    1.00    1.00  Salt dehydrated   0.60   0.60   0.50    0.60    0.60  TCP *   0.20   0.20   0.20    0.32    0.32  Limestone   2.20   1.30   1.30    1.30    1.30 Vitamin premix ^{1 )}   0.20   0.20   0.20    0.15    0.15  Mienal premix   0.20   0.20   0.20    0.15    0.15  Mugwort powder    2.00  Licorice powder   2.00  Acid Byproducts   2.00  Licorice Treated By-Products   2.00      Total    100   100   100   100   100  Chemical composition   Drymatter   87.60   86.20   87.00   86.60   86.60 85.70   Crude protein   12.05   12.10   11.99   12.20   12.10  3.31   Crude fat    3.19    3.16    3.19    3.15    3.21  1.27   Crude ash    5.84    5.94    5.70    5.78    5.94  7.85   Crude fiber    5.81    6.01    5.98    6.11    6.09 27.46   NFE   60.71   58.99   60.14   59.36   59.26   45.81   Ca    0.87    0.82    0.82    0.78    0.80  0.60   P    0.42    0.46    0.44    0.49    0.50  0.48   NDF   21.98   21.86   21.92   22.28   22.98 61.50   ADF   10.89   11.80   11.09   11.99   10.95 42.50   TDN   72.18   72.88   72.98   72.60   72.59 ※ Control group: General feed supplement, T1: Wild mugwort powder added (2%) T2: Wild mugwort powder + licorice extract treatment (2%), T3: Medicinal byproducts added (2%) T4: Herbal by-product + licorice extract Treatment (2%) ^※ TCP: Tricalcium phosphate. ¹⁾ Vitamin A premiix contains in kg diet; vitamin A, 2,000,000 IU; vitamin D3, 1,2000,000 IU; Vitamin E, 15,000 IU; Vitamin K, 2,4,000 mg.

Example 4 Feeding and Breeding Method of the Feed Additive of the Present Invention

First of all, the growth period is 6 months to 14 months. At this time, the breeding is free of high quality hay for hay, and the rich feed is 1.5 ~ 1.8% of body weight, especially from 11 months to 14 months. Vitamin A content was added to 2,000,000 ~ 1,500,000 IU, 0.4% of the total feed weight, to suppress the division of fat cells in muscle. Instead, they were fed vegetarian diet, which was fed 1.8 ~ 2.1% of body weight by treatment group. Especially, no vitamin A was added from 15 months to 19 months of age, so that fat cell division in muscle was maximized. In the late finishing period, the rich feed was fed at 1.6 ~ 1.2% of body weight from 23 months old to 28 months of age, and the diet was free-vegetable, but the rice straw was lowered to 1.0 ~ 1.5kg per head before 2 months of age.

Reference Example 1. Preparation of test animals and barn

For the trial axis, 50 male calves of 4 to 5 months of age within one month of birth were purchased and shed blood. After 30 days of treatment and stability, the cured and published in the test. The barn form was carried out by placing 5 heads of 6m × 10m sized open barn per square into 5 treatments (10 heads (2 repetitions) × 5 treatments = 50 heads). Winch curtains are on both sides to block the wind in winter, air is well ventilated in summer, and a large fan is installed on the ceiling.

The feed used in the experiment was purchased by feeding test feeds (general feeds and order feeds produced by Nonghyup Andong Feed Factory), but limiting the feed amount for each growth stage, and drinking water was produced from 250m underground rock wells. One fresh water was freed negatively.

Test Arrangement and Specification Management (10 batches for each treatment section) division   11 ~ 13 years old   14-16 after birth   17-22 after birth   23-28 after birth Control General feed General Agricultural Cooperative Feed General feed General feed Test 1 ball Nonghyup order feed + mugwort powder 2% added (0.4% vitamin added) Nonghyup order feed + mugwort powder 2% added vitamin deficiency Agricultural cooperative feed + mugwort powder 2% added Agricultural cooperative feed + mugwort powder 2% added Test 2 ball Nonghyup order feed + licorice treatment mugwort powder 2% addition + vitamin 0.4% addition Nonghyup Order Feed + Licorice-treated Mugwort Powder 2% Vitamin Deficiency Nonghyup Order Feed + Licorice Treatment Mugwort Powder 2% added Nonghyup Order Feed + Licorice Treatment Mugwort Powder 2% added Test 3 ball Agricultural cooperative feed + 2% byproduct additive + 0.4% vitamin Nonghyup order feed + 2% byproduct additives vitamin deficiency Agricultural cooperative feed + 2% byproducts added Agricultural cooperative feed + 2% byproducts added Test 4 ball Nonghyup Order Feed + Licorice Treated Acid Byproduct 2% + Vitamin 0.4% Nonghyup order feed + licorice-treated acid by-product 2% vitamin deficiency Agricultural cooperative feed + licorice processed byproducts 2% added Nonghyup Order Feed + Licorice Treated Acid Byproduct 2% added Rich feed  1.8-1.6% of body weight  2.0-1.8% of body weight  1.8-1.6% of body weight  1.6-1.3% of body weight Straw                         Freedom

As shown in Table 3, mugwort according to the present invention was added 2% of the daily rich feed amount from the test 6 months to shipment, vitamin A was added 0.4% of the daily rich feed from 10 months to 14 months, After 15 months and 17 months of age, the level of deficiency was not added. After 17 months of age, it was added as 0.2% of normal daily feed.

On the other hand, the statistical analysis in each test was analyzed by the GLM (General Linear Model) method of SAS program (1998), and the comparison between the average of the treatment section was Duncan's multiple range and multiple F test. Biometrics. 11, 1-7, 1995) at the 5% level.

Test Example 1 Measurement of Feed Intake and Weight Gain

Body weight was measured monthly and feed intake was divided into two daily meals at 8:00 am and 17:00 pm. Daily feed intake was calculated and feed conversion rate was calculated by dividing total weight gain by feed intake.

division moisture Crude protein Crude fat Crude fiber View minutes NDF ADF Fostering 11.70 13.95 3.58 5.71 6.22 - - Fattening 10.00 14.71 3.60 4.71 5.31 - - Reviews 10.80 11.82 3.95 4.93 4.75 - - Crested straw 8.00 3.39 1.32 28.70 10.22 67.50 42.51 Headquarters 10.33 19.30 1.90 19.75 9.50 57.23 32.45

Table 4 shows the general crude components (unit:%) of the test feed added to the test.

division Control T1 T2 T3 T4 Breeding period 210 (7.0) 210 (7.0) 210 (7.0) 210 (7.0) 210 (7.0) Moon age 414.07 (13.80) 410.07 (13.67) 411.00 (13.70) 410.00 (13.67) 416.00 (13.87) Weight gain Initiation weight 174.07 ± 69.59 170.52 ± 58.00 173.67 ± 61.00 175.47 ± 56.00 170.89 ± 47.00 Weight 328.07 ± 40.50 336.07 ± 41.50 340.52 ± 50.20 340.12 ± 32.00 342.45 ± 41.00 Total weight 154.00 ± 39.20 165.55 ± 49.28 166.85 ± 42.54 164.65 ± 50.12 171.56 ± 41.78 Daily weight gain 0.73 0.79 0.80 0.78 0.82

Table 5 above shows the breeder's grades in the preliminary test form before entering the test, and the total breeding period for each treatment group was 210 days (7 months). The bulbs (340.12 ~ 342.45kg) were higher than the control (328.07kg), and the total weight gain was higher than the control (164.65 ~ 171.56kg) than the control (154kg). Therefore, the test weight (0.79 ~ 0.82kg) was higher than the control weight (0.73kg) in the daily gain.

division Control T1 T2 T3 T4 Formulated Feed Intake 739.93 (3.52) ^* 762.52 (3.63) 771.10 (3.67) 780.21 (3.72) 775.21 (3.69) Intake fee 738.42 (3.42) ¹ 846.87 (4.03) ² 854.28 (4.07) ² 870.25 (4.41) ² 865.81 (4.12) ² Total Feed Intake 1,478.35 (7.04) ^* 1,609.39 (7.66) 1,625.38 (7.74) 1,650.46 (7.86) 1,641.02 (7.81) Feed rate 9.60 9.72 9.74 10.02 9.57 ^* : Intake per head per day; ¹ : rice straw feeding amount; ² : hay feed

In addition, as shown in Table 6 above, the total feed intake per head of the growing period (1,625 ~ 1,650kg per day, average 9.74 ~ 10.02kg per day) intake than the control (total 1,478.35kg, average 7.04kg per day) The test plot showed higher intake. Therefore, in conclusion, it was confirmed that the experimental diet was excellent in feed intake and weight gain.

 division Control T1 T2 T3 T4 Breeding period 270 (9.0) 270 (9.0) 270 (9.0) 270 (9.0) 270 (9.0) Moon age 684.07 (22.80) 680.07 (22.67) 681.00 (22.70) 680.00 (22.67) 686.00 (22.87) Weight gain Initiation weight 328.07 ± 40.50 336.07 ± 41.50 340.52 ± 50.20 340.12 ± 32.00 342.12 ± 29.00 Weight 554.12 ± 36.21 562.12 ± 43.21 578.37 ± 46.21 568.46 ± 36.21 572.39 ± 32.00 Total weight 226.05 ± 33.32 226.05 ± 39.21 237.85 ± 42.56 228.34 ± 37.23 230.27 ± 26.11 Daily weight gain 0.84 0.84 0.88 0.85 0.85

Table 7 above shows the results of the pre-breeding (unit: kg). The total breeding period for each treatment group was 270 days (9 months). 562.12 ~ 578.37kg) was higher than the control (554.12kg), and the test weight (226.05 ~ 237.85kg) was higher than the control (226.05kg). Therefore, the daily gain was higher in the test group (0.84 ~ 0.88kg) than the control (0.84kg).

  division Control T1 T2 T3 T4 Formulated Feed Intake 2,251.80 (8.34) 2,368.12 (8.77) 2,376.22 (8.80) 2,261.19 (8.37) 2,360.87 (8.74) Intake fee 507.6 (1.88) 521.0 (1.93) 511.0 (1.89) 519.0 (1.92) 523.0 (1.94) Total Feed Intake 2,759.4 (10.22) 2,889.12 (10.77) 2,887.22 (10.69) 2,780.90 (10.29) 2,883.87 (10.68)  Feed requirement 12.21 12.78 12.14 12.18 12.52

In addition, as shown in Table 8 above, the total feed intake (unit: kg) of the pre-fed meat was 2,780.90 ~ 2,889.12kg per day, 12.14 ~ 12.78kg per day, and the control (2,754.4kg per day, average 10.22 per day) kg) more intake, and as a result, the test group showed a higher weight gain.

  division Control T1 T2 T3 T4  Breeding period 180 (6.0) 180 (6.0) 180 (6.0) 180 (6.0) 180 (6.0)  Moon age 864.07 (28.80) 860.07 (28.67) 861.00 (28.70) 860.00 (28.67) 866.00 (28.87)  Weight gain  Initiation weight 554.12 ± 36.21 562.12 ± 43.21 578.37 ± 46.21 568.46 ± 36.21 572.39 ± 32.00  Weight 652.32 ± 38.25 678.25 ± 40.11 672.32 ± 36.32 668.98 ± 29.50 659.36 ± 40.10  Total weight 98.20 ± 12.88 116.13 ± 11.34 93.95 ± 9.09 100.52 ± 14.11 86.97 ± 9.26  Daily weight gain 0.55 0.65 0.52 0.56 0.48

Table 9 above shows the results of the finishing test (unit: kg), and the total breeding period for each treatment group was 180 days (6 months). 659.36 ~ 678.25kg) was higher than the control (652.32kg), and the test weight (86.97 ~ 116.13kg) was higher or lower than the control (98.20kg). Therefore, the daily gain was slightly higher or lower than the control (0.48 ~ 0.65kg) than the control (0.55kg).

  division Control T1 T2 T3 T4 Formulated Feed Intake 1,368.00 (7.60) 1,336.00 (7.42) 1,128.00 (6.27) 1,200.00 (6.67) 1,120.0 (6.22) Intake fee 216 (1.20) 234.0 (1.37) 244.8 (1.36) 212.4 (1.18) 252.0 (1.40) Total Feed Intake 1,584.00 (8.80) 1,570.00 (8.72) 1,372.80 (7.63) 1,413.0 (7.85) 1,372.00 (7.62)  Feed rate 16.13 13.52 14.61 14.06 15.78

In addition, as shown in Table 10 above, the total feed intake per head of the late finishing period was slightly higher than the control (1,372 ~ 1,584kg, average 7.62 ~ 8.72kg per day) than the control (1,584kg, average 8.80kg per day) Or low intake.

According to the above intake and weight gain test, the average daily feed intake per head was 9.51kg for control, 9.75kg for T1, 9.71kg for T2, and 9.07 for T3 for a total of 15 months from pre-flight to late kg, T4 is 9.15kg compared with the control group (T1 ~ T4) by the addition of the mugwort powder and acid by-products of the test intake showed that there is almost no change in intake, so it seems that there is no problem in the palatability of the feed. The control was higher than the test, indicating that the test was more advantageous in feed efficiency.

In addition, in the weight change, the initiation weight of the growing season was about 170 kg, but the end weight of the test showed higher weight gain than the control (659.36 ~ 678.25 kg) than the control (652.32 kg) (see Figs. 2 to 4). It is expected to have economic feasibility due to increase and utilization of existing resources.

Test Example 2 Blood Collection and Component Analysis

The blood was drawn 30ml through the Hanwoo jugular vein using vacutainer ^® (Becton Dicknson, Franklin Lakes, NJ, USA) untreated Hepari at the start of the trial (13 months) and 4 months (17 months). After collection, divide 20 ml each of untreated heparin, shake it up and down a little, and leave it for about 2 hours to coagulate. After centrifugation at 3,000 rpm for 15 minutes at 4 ℃, the serum is stored in an ultra-cold freezer (-70 ℃). The serum separated was shaken well and the total cholesterol was measured as a percentage (%) using an automated blood analyzer (Hema Vet 950. USA). Serum vitamin A was analyzed by the Japanese Society of Vitamins (Japan Association of Japanese Society, 1990).

Changes of Vitamin A and Total Cholesterol Levels in Blood During Breeding division Age Control T1 T2 T3 T4  Retinol, Vit.A (ug / ㎗) 13 36.83 ± 10.52 38.42 ± 9.59 41.90 ± 8.63 40.60 ± 8.63 39.90 ± 8.63 17 41.93 ± 8.10 ^c 61.75 ± 7.86 ^a 56.10 ± 6.15 ^ab 66.10 ± 6.15 ^a 64.10 ± 6.15 ^a Total Cholesterol (mg / ㎗) 13 124.22 ± 8.14 128.65 ± 7.23 130.58 ± 7.27 131.68 ± 7.27 133.78 ± 7.27 17 150.00 ± 10.70 ^b 130.17 ± 12.63 ^d 156.00 ± 9.76 ^b 146.00 ± 9.06 ^c 166.00 ± 9.76 ^a Means ± SD. a-d: Means with the different superscripts in the same row are significantly different (P <0.05).

Table 11 and FIG. 5 compare blood vitamin A content and total cholesterol content before and after vitamin A supplementation (13 months old) and vitamin A supplementation (17 months old) during the test period.

As a result, before vitamin A supplementation (13 months of age), blood vitamin A and total cholesterol contents showed little difference between the control and the test. However, after vitamin A supplementation (17 months old), blood vitamin A was 41.93 ug / dL in the control group, but the test group was 56.10 ~ 66.10 ug / dL in the test group. Significant difference was recognized (p <0.05). In addition, the control group was 150 mg / dL in total cholesterol, but the test group was almost similar or slightly lower than the T4 group (166), which was statistically significant (P <0.05).

Test Example 3 Conductor Grade and Quality Analysis

3-1. Conductor

After completion of the specification test, it is transported to local nearby Dong-A LPC Co., Ltd. and fasted for 24 hours, and then slaughtered and cooled for 24 hours. Area) and meat quality (muscle fatness, meat color, fat color, texture, and maturity) were measured, and meat and meat grade were judged by Korean Livestock Grading.

After the 28-month-old breeding in Examples 2 and 3 were shipped and analyzed by using the carcass 13 rib rib muscles of grade 2 or higher slaughtered in Dong-A LPC, Gyeonggi-gun County.

division Control T1 T2 T3 T4 Weight (kg) Test start weight 328.07 ± 40.50 336.07 ± 41.50 340.52 ± 50.20 340.12 ± 32.00 342.12 ± 29.00 Exam completion weight 652.32 ± 38.25 678.25 ± 40.11 672.32 ± 36.32 668.98 ± 29.50 659.36 ± 40.10 Total weight 324.25 342.18 331.80 328.86 317.24 Daily weight gain 0.70 0.76 0.74 0.73 0.70 Carcass weight, kg 358.78 ± 34.1  381.85 ± 24.8 375.83 ± 30.1 378.64 ± 12.7 369.24 ± 16.7 Training rate,% 55.0 56.3 55.9 56.6 56.0 · Parenting record Back fat thickness (mm) 12.50 ± 1.59 10.83 ± 2.43 10.00 ± 1.89 10.51 ± 2.43 10.00 ± 1.29 Fillet cross section (㎠) 81.50 ± 2.05 82.83 ± 1.43 84.67 ± 2.58 85.83 ± 3.43 84.90 ± 2.50 Meat index 67.01 ± 2.09 69.79 ± 1.57 69.13 ± 1.09 68.79 ± 1.57 69.13 ± 1.09 Meat Grade ⁷ 1.80 ± 0.53 2.00 ± 0.64 1.85 ± 0.34 2.00 ± 0.64 1.90 ± 0.34 · Meat quality Intramuscular fat degree ¹ 2.70 ± 1.80 ^b 4.00 ± 1.10 ^ab 5.50 ± 1.50 ^a 4.00 ± 1.10 ^ab 5.50 ± 1.50 ^a Meat color ² 4.83 ± 0.41 4.90 ± 0.40 5.00 ± 0.40 4.93 ± 0.40 5.00 ± 0.40 Fat color ³ 2.83 ± 0.41 3.00 ± 0.40 3.00 ± 0.30 3.00 ± 0.40 3.00 ± 0.30 Texture ⁴ 2.7 ± 0.66 2.1 ± 2.00 2.0 ± 2.50 1.9 ± 4.00 2.1 ± 0.50 Maturity ⁵ 2.17 ± 0.41 2.47 ± 1.50 3.00 ± 0.50 2.67 ± 1.50 2.00 ± 0.50 Meat Grade ⁶ 1.83 ± 0.72 ^b 3.00 ± 0.50 ^ab 3.50 ± 0.80 ^a 3.10 ± 0.50 ^ab 3.50 ± 0.65 ^a 1: 1 = devoid, 7 = abundant; 2: 1 = dark red, 7 = brigh red; 3: 1 = white, 7 = yellow; 4: 1 = maturey, 3 = youthful; 5: 1 = fine, 3 = coarse; 6: 1 + = 3, 1st grade = 2, 2nd grade = 1, 3rd grade = 0; 7: 1 = C, 2 = B, 3 = A Means ± SD a-c: Means with the different superscripts in the same row aresignificantly different (P <0.05).

Table 12 above shows the carcass performance and characteristics at the slaughter after the end of the test at about 28 months of age, and the number of carcasses was the control group (369.24 ~ 381.85kg, carcass rate about 56%) and the control group (358.78kg, carcass rate about 55%). This is because the optimal weight management was achieved since the growing season, and it is considered that the weight gain was higher. In addition, the thickness of the backfat in test volume (10.00 ~ 10.83mm) was thinner than the control (12.50mm), and in the wick area, test (82.83 ~ 84.90cm ² ) was higher than control (81.50 cm ² ). As a result, it was confirmed that the test sphere exhibited a superior A grade of grade A as 1.85 to 2.00 (see FIG. 6).

On the other hand, in muscle quality, myotropy was 2.7 in the control group, but 4.00 ~ 5.5 in the test group, and statistically significant difference was recognized (P <0.05). In addition, the meat color, fat color, texture, and maturity showed better tendency in the test group. Therefore, the final meat grade was statistically significant (P <0.05) indicating that the test (3.00 ~ 3.50) was significantly higher than the control (1.83) (see Fig. 7 and 8).

3-2. Analysis of Meat Quality

On the other hand, Table 13 below is to analyze the meat quality by taking the fillet portion of the 13th rib of the slaughtered carcass.

Analysis of Meat Quality of Hanwoo Beef division Control T1 T2 T3 T4 General ingredient,% moisture 68.13 ± 1.71 66.00 ± 2.70 65.74 ± 2.81 67.26 ± 1.05 66.44 ± 2.81 Crude protein 20.63 ± 0.66 21.04 ± 1.08 20.00 ± 0.28 21.40 ± 0.17 20.53 ± 0.24 George Room 9.73 ± 2.11 9.20 ± 3.58  8.42 ± 2.16  7.43 ± 1.12  8.20 ± 2.10 Inquiry minutes 0.90 ± 0.05 0.91 ± 0.03  0.75 ± 0.07  0.82 ± 0.00  0.90 ± 0.07 Sensory test ^※ Succulent 4.50 ± 0.31 ^b 4.86 ± 0.43 ^b 5.50 ± 0.42 ^a 5.20 ± 0.30 ^a 5.40 ± 0.42 ^a year 4.48 ± 0.38 ^b 4.90 ± 0.68 ^ab 5.40 ± 0.14 ^a 5.10 ± 0.71 ^ab 5.40 ± 0.14 ^a Flavor 4.62 ± 0.13 4.32 ± 0.28 5.25 ± 0.27 4.85 ± 0.49 5.20 ± 0.17 Physicochemical Composition Shear force (kg / 0.5in. ² ) 4.56 ± 0.23 ^a 4.04 ± 0.39 ^ab 4.00 ± 0.42 ^ab 3.77 ± 0.24 ^b 4.20 ± 0.40 ^ab Water retention ^※ ,% 57.34 ± 1.48 ^c 59.26 ± 1.03 ^a 58.21 ± 1.19 ^ab 59.35 ± 1.01 ^a 58.21 ± 1.19 ^ab Heat loss ^※ ,% 26.32 ± 1.04 ^a 27.42 ± 0.89 ^a 25.89 ± 0.71 ^ab 23.71 ± 0.13 ^b 25.89 ± 0.71 ^ab PH  5.53 ± 0.04 5.58 ± 0.01  5.56 ± 0.23   5.53 ± 0.04  5.60 ± 0.20 CIE ^※ L 38.53 ± 1.24 36.19 ± 1.61 38.41 ± 1.34 37.54 ± 0.55 38.11 ± 1.34 a 23.24 ± 1.35 21.46 ± 1.61 22.46 ± 1.34 20.23 ± 1.38 22.16 ± 1.34 b 10.89 ± 0.91 10.36 ± 1.14 10.60 ± 1.11 10.16 ± 0.94 10.62 ± 1.11 Total Catechin (mg / kg) 0.022 ± 0.001 ^b 0.049 ± 0.001 ^a 0.047 ± 0.001 ^a 0.034 ± 0.002 ^ab 0.038 ± 0.001 ^ab Epicatechin (mg / kg) 0.035 ± 0.002 ^a 0.063 ± 0.001 ^a 0.071 ± 0.001 ^a 0.046 ± 0.001 ^b 0.049 ± 0.002 ^b   ※ Sensory evaluation: Based on 6 points; Shear force: larger value; Conservative: the higher the value, the better; Loss of heating: The larger the value, the more ※ Color: L (brightness), a (redness), b (yellowness) Means ± SD. a-c: Means with the different superscripts in the same row are significantly different (P <0.05).

3-2-1. General ingredient

In general analysis of meat, moisture, crude protein, crude fat and crude ash were measured according to AOAC method (1998). In other words, moisture is dried at 105-110 ℃ using 5 g of sample, crude protein is measured by 1 g of sample, Kjeldahl method, crude fat is obtained by Soxhlet extraction method with 10 g of sample, and crude g is 7 g of sample. The painting method which weighed and incinerated in the electric furnace of 550 degreeC was used.

As a result, as shown in Table 13 and Figure 9, the moisture in the general components of Hanwoo beef tended to be somewhat lower than the control (65.74 ~ 67.26%) than the control (68.13%), even in fat content T1 (9.20%) Except for the control, it showed a tendency lower than the control (9.73%), but there were almost no other components.

3-2-2. Analysis of Physicochemical Properties

Physicochemical characteristics of heat loss, shear force, water retention, pH and meat color of Hanwoo beef produced by feeding the feed additive of the present invention were analyzed.

Specifically, the heating loss of meat is indicated by protein denaturation, and the heating temperature and heating time of muscle are important factors, and the heating loss is known to affect water retention (Winger and Fennema, J. Food Sci . 41, pp1433). -1440, 1976). In general, the physical strength of meat, ie cutting, crushing, pressing, freezing, thawing or heating, depends on the treatment conditions. In the embodiment of the present invention, the sample was cut into a steak shape at about 50 g and then heated in a 70 ° C. water bath for 30 minutes, and then expressed as a percentage (%) using a weight difference before and after heating.

In addition, the shear force of the meat was measured using a rheometer (M-1011. Instron Co, USA) after cutting the sample to about 20 × 5 mm parallel to the muscle fibers. At this time, the decompression shaft was used for measuring the shear force, and the measurement conditions were measured by measuring table speed 120 mm / min, chart speed 80 mm / sec, sample height 5 mm and load cell 1 kg (kg / cm ² ).

On the other hand, the conservatism of meat is known to be the lowest value at the isoelectric point of protein (Perarson et al., Food Technol . , 24, pp1171-1179, 1970), and conservatism increases with changes in protein structure and ionic strength of meat ( Wu and Smith, J. Anim. Sci. 165, pp 597-603, 1987). In the present invention, 10 g of ground finely cut meat is filled on a steel plate with pores of a centrifuge tube, and then rubberized, and then heated in a water bath at 70 ° C. for 30 minutes, cooled, and centrifuged at about 1,000 rpm for 10 minutes. The amount of juice separated in the lower part of the centrifuge tube was measured, and then the total water content was measured and substituted in the following Equation 1 to obtain a water holding capacity (%).

※ 0.951 = pure water content in the juice isolated at 70 ℃

In addition, pH was added to 90 g of finely sliced meat, 90 ml of distilled water was homogenized at 10,000 rpm for 1 minute with a homogenizer (NS-50. Japan), and measured by a pH meter (Orion Research Inc. USA). The silver sample was cut and developed in air for about 30 minutes and then displayed as Hunter value (L * = brightness, a * = redness, b * = yellowness) using a color difference meter (CR-300. Minolta, Japan). . The standard color plate used was a white calibration plate with L * = 96.18, a * = 0.10, b * = 1.90, and the average value was repeated five times.

As a result, the shear force in the physicochemical composition of Hanwoo beef was lower than the control (4.56kg / 0.5inch ² ) test group (3.77 ~ 4.20kg / 0.5inch ² ) (see Figure 11). Conservativeness was higher in the control group (58.21 ~ 59.35%) than in the control group (57.34%), which is in contrast to the shear force result, which tends to be consistent with the results of the actual sensory test. There was little difference in (see FIG. 10).

3-2-3. Sensory evaluation

In general, sensory evaluation is a comprehensive evaluation of the taste of the tongue and the smell of the nose. An important reaction that occurs when meat is heated is the interaction between protein and lipids such as sugar breakdown, protein and amino acid breakdown, and lipid breakdown. Fat, especially meat, has a meaty flavor when heated (Mottram and Edwards, J. Sci. Food Agri . 34, pp517-523, 1983). In addition, juiciness is the degree of juicy juice from meat and the secretion of saliva from the meat as soon as it is chewed.The more fats and waters, the more juicy (Carlin and Harrison, Livestock and Meat Board Chicago, Illinois). , 1978). And this high oleic acid content of the fatty acids improve the taste of the meat, and (Lunt and smith, Feedstuffs. 19 , pp18-22, 1991) bar to get a high score in the sensory evaluation, fat and many associations.

In the embodiment of the present invention, cut the sirloin portion of the castrated Hanwoo beef to a thickness of about 5 mm and roasted roasting at 70 ~ 80 ℃ temperature using a roasting plate to be associated with juiciness, year, flavor The preference degree was implemented by the 6-point scale method (6 = very good, 5 = slightly good, 4 = good, 3 = normal, 2 = dislike, 1 = very dislike).

As a result, as shown in Table 13 and Figure 12, the juiciness, year and flavor was significantly higher than the control group showed a statistically significant difference (P <0.05), the meat of the test was more juicy and softer than the control. It was evaluated to be excellent in feeling and taste.

3-2-4. Content Analysis of Cathepkines

In addition, cathepkin (catechin) is known to have a lot of effects in the green tea to remove free radicals in the body to prevent adult disease and cancer occurrence, skin care and anti-aging. These ingredients are also contained in a lot of mugwort, bark of the mugwort component was analyzed for the deposition of meat tissue.

As a result, as shown in Table 13 and FIG. 13, the total catechin in the tissues was about 118% in T1 and T2 (0.049 ~ 0.047 mg / kg) supplemented with 2% of mugwort. In epicatechin, T1 and T2 (0.063 ~ 0.071mg / kg) accumulated 283% more than control (0.035mg / kg). On the other hand, T3 and T4 (0.047mg / kg) supplemented with supplementary byproducts were found to accumulate about 36% more than the control (0.035mg / kg).

Test Example  4. Fatty acid analysis

Muscle fatty acids were methylated after taking 0.5 g of the sample (Park and Goins, J. Sci . 72 (suppl. 2), 5, 1994). To the sample, 200 µl of acetyl chloride was added to 2 ml of a mixed solution of methanol and benzene 4: 1 (v / v), followed by heating at 100 ° C. in a heating block for 1 hour. After allowing to stand at room temperature, 1 ml of hexane and 5 ml of 6% potassium carbonate were added, centrifuged at 3,000 rpm for 15 minutes using a Winsim separator, and 0.5 µl of the supernatant was taken. It was injected into (gas chromatography) (GA-17A, Shimdzu, Japen) and the analysis conditions were as follows. The initial temperature of the column was maintained at 180 ° C. for 2 minutes by raising the temperature to 230 ° C. at a rate of 1.5 ° C./min. At this time, the temperature of the injector and the detector (FID) was 240 ° C. and 260 ° C., respectively, and the fatty acids were confirmed by comparing the retention time with the standard product, and the contents were converted into percentages.

Name Control T1 T2 T3 T4 C14: 0 (Myristic acid) 2.45 ± 0.51 2.95 ± 0.59 4.19 ± 0.95 2.82 ± 1.08 2.90 ± 0.59 C16: 0 (Palmitic acid) 27.89 ± 2.21 27.30 ± 1.48 30.20 ± 2.88 27.49 ± 1.09 27.80 ± 1.48 C16: 1 n-7 (Palmitoleic acid) 3.22 ± 0.49 ^c 3.24 ± 0.47 ^c 6.15 ± 0.70 ^a 4.23 ± 0.24 ^b 3.20 ± 0.47 ^c C18: 0 (Stearic acid) 13.05 ± 0.88 14.66 ± 1.19 10.45 ± 1.37 11.54 ± 0.08 12.04 ± 1.15 C18: 1 n-9 (Oleic acid) 50.33 ± 1.47 ^b 50.24 ± 1.26 ^b 52.20 ± 1.00 ^a 50.29 ± 1.30 ^b 50.20 ± 1.06 ^b C18: 1 n-7 (Vaccenic acid) 0.24 ± 0.08 ^b 0.20 ± 0.03 ^b 0.61 ± 0.08 ^a 0.72 ± 0.02 ^a 0.50 ± 0.10 ^b C18: 2 n-6 (Linoleic acid) 2.21 ± 0.05 ^b 2.47 ± 0.03 ^a 2.37 ± 0.08 ^a 2.08 ± 0.09 ^c 2.48 ± 0.03 ^a C18: 3 n-6 (Y-Linoleic acid)  0.09 ± 0.02 0.10 ± 0.02 0.04 ± 0.05 0.10 ± 0.02 C18: 3 n-3 (Linolenic acid) 0.18 ± 0.21 ^b 0.44 ± 0.02 ^a 0.12 ± 0.01 ^b 0.11 ± 0.00 ^b 0.42 ± 0.02 ^a C20: 1 n-9 (Eicosenoic acid) 0.19 ± 0.12 ^c 0.32 ± 0.16 ^b 0.37 ± 0.11 ^b 0.52 ± 0.07 ^a 0.30 ± 0.14 ^b C20: 2 n-6 (Eicosadienoic acid)  - - 0.04 ± 0.00 - C20: 3 n-6 (Eicosatrienoic acid)  - - 0.08 ± 0.00 0.09 ± 0.01 - C20: 4 n-6 (Arachidonic acid)  0.07 ± 0.02 0.05 ± 0.03 0.20 ± 0.03 0.08 ± 0.11 0.05 ± 0.03 C20: 5 n-3 (EPA) (Eicosapentaenoic acid - - - - - C22: 4 n-6 (Docosatetraenoic acid) - 0.07 ± 0.03 - - - C22: 5 n-3 (Docosapentaenoic acid) - - - C22: 6 n-3 (DHA) (Docosahexaenoic acid - - -  system 100.00 100.00 100.00 100.00 100.00 Saturated fatty acids 43.38 ± 2.51 44.92 ± 1.44 44.84 ± 2.30 41.85 ± 2.00 42.74 ± 1.94 Unsaturated fatty acid 56.62 ± 1.50 ^b 56.01 ± 1.94 ^b 60.16 ± 1.45 ^a 58.15 ± 1.00 ^ab 57.26 ± 1.04 ^ab  - unit price 54.01 ± 2.57 53.00 ± 1.87 57.33 ± 1.89 55.76 ± 1.10 54.20 ± 1.87  -Let's go  2.60 ± 0.26 3.08 ± 0.45 2.85 ± 0.06 2.40 ± 0.11 3.06 ± 0.40   Means ± SD. a-c: Means with the different superscripts in the same row are significantly different (P <0.05).

As a result, as shown in Table 14 and Figure 14, myristic acid (myristic acid), palmitic acid (palmitic acid), palmitoleic acid (palmitoleic acid) control group was 2.45%, 27.89%, 3.22%, respectively, T2 4.19%, 30.2%, and 6.15% were very high. Oleic acid was 52.20% in T2, and linoleic acid was 2.47% and 2.48% in T1 and T4, respectively, which was significantly higher than other treatments (P <0.05).

Overall, saturated fatty acids were almost similar in all treatments except for T3 (41.85%), with 43%, and unsaturated fatty acids were significantly higher than control (56.62%) except for T1 (55.01%). In particular, the T3 group was 60.16%, which was 4% higher than the control group, showing a statistically significant difference (P <0.05).

The present invention is not limited to the technical spirit of the specific examples, test examples, drawings or tables described above, and the general knowledge in the technical field to which the invention belongs without departing from the spirit of the invention claimed in the claims. Of course, any person having a variety of modifications can be made, and such changes are within the scope of the claims.

According to the manufacturing method of the feed additive for livestock using the mugwort or acid herb by-product to which licorice extract of the present invention is added, the feed additive which improves the palatability and feed intake of the mugwort or herb by-product which is limited by the bitter or astringent taste Han beef is produced by feeding the feed additive prepared by the above method is excellent in meat quality and meat yield, low cholesterol content, high concentration of cardiockin component with anticancer and antioxidant function is possible. It is possible to increase farm income by producing high quality meat.

Claims (9)

Preparing a licorice extract by hot water extraction with water of 100 to 4,000 times the weight of licorice; Mixing the prepared licorice extract with water in a ratio of 1:10; Spraying the surface of the mugwort powder previously dried and shredded using the mixture; And Fermenting the sprayed mugwort powder for 20 to 40 hours, the method of producing livestock feed additives for meat quality using the mugwort powder to which licorice extract is added, comprising the step of drying at 25 ~ 30 ℃. Treating licorice extract prepared by the method of claim 1 to improve the palatability of mugwort powder, animal feed additives for meat quality using mugwort powder to which licorice extract having a cholesterol lowering effect is added. The method of claim 2, The animal feed additive for meat quality improvement, Livestock feed additives for meat quality using mugwort powder to which licorice extract is added, characterized in that it is formulated at 1.5 to 2.5% by weight relative to the weight of the rich feed. The method of claim 3, The animal feed additive for meat quality improvement, Livestock feed additives for meat quality using mugwort powder to which licorice extract is added, characterized in that it further comprises vitamin A of 0.2 to 0.4% by weight relative to the weight of the rich feed. Preparing a licorice extract by hot water extraction with water of 100 to 4,000 times the weight of licorice; Mixing the prepared licorice extract with water in a ratio of 1:10; Spray-treating the surface of the powdered byproduct dried by using the mixture in advance; And Fermenting the sprayed acid powder by-products for 20 to 30 hours, and then using a powdered licorice by-product added to the licorice extract comprising a step of drying at 25 ~ 30 ℃ meat feed additives for meat improvement. Treatment of licorice extract prepared by the method of claim 5 to improve the palatability of the by-products of the drug product, animal feed additives for meat quality using the acid by-products added licorice extract having a cholesterol lowering effect in the meat. The method of claim 6, The animal feed additive for meat quality improvement, Livestock feed additives for meat quality using acid powder by-products to which licorice extract is added, characterized in that it is formulated in 1.5 to 2.5% by weight of the rich feed. The method of claim 7, wherein The animal feed additive for meat quality improvement, Livestock feed additives for meat quality using acid powder by-products to which licorice extract is added, characterized in that it further comprises 0.2 to 0.4% by weight of vitamin A relative to the weight of the rich feed. Korean beef meat produced by feeding the animal feed additive according to any one of claims 2 to 4 or 6 to 8.

Images