KR20190084229A - Balance of omega fatty acids and betaine enhanced functionality pork and processed meat production and producing method thereof - Google Patents

Abstract

The present invention relates to pork and processed meat with balanced omega fatty acids and enhanced betaine and a production method thereof. The pork and the processed meat have the balance of the omega fatty acids and enhances betaine, thereby reducing summer high temperature stress of porker and having physiological activity, and delivers functional pork to consumers by accumulating the balanced omega fatty acids and the betaine in the pork. In addition, by providing processed meat products using fresh ham, which is a non-preferred portion in addition to the pork belly, which is a preferred portion, thereby having an excellent effect of helping to increase consumption of the non-preferred portion.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing omega-3 fatty acids and betaine-containing functional pork and processed meat,

The present invention relates to the balance of omega fatty acids using flax seed and betaine, and the production of pork and processed meat reinforced with functional materials, and a production method thereof.

Recently, there has been a lot of media reports about the risk of carnivorous spreading the perception that meat eating is harmful to health, one of which is omega-3: omega-6 fatty acids due to the accumulation of excessive omega-6 fatty acids in meat products due to excessive corn feed It is an imbalance of balance. There are various methods to overcome the imbalance of omega fatty acids. Omega-3 fatty acid sources are suitable for use in livestock production.

It is known that omega-6 fatty acids are 60 times higher than omega-3 fatty acids. These omega-6 fatty acids are responsible for various physiological diseases, which tend to consciously avoid pork. Linoleic acid, which is an omega-6 fatty acid, is metabolized to arachidonic acid, and arachidonic acid is metabolized again in the cell membrane of body tissue to produce arachidonic acid metabolite with strong physiological activity. Thus, various metabolites produced by the over-consumption of omega-6 fatty acids, namely the Icosanoid 2-family Prostaglandins and the 4-family Leukotriens, Hypertension, myocardial infarction, deep vein thrombosis, thrombosis, heart disease, osteomyelitis, skin diseases, and the like.

On the other hand, omega-3 fatty acids such as linolenic acid are partly converted to icosapentaenoic acid (EPA) by chain extension enzymes and desaturases in the cell membrane of the body tissues, This inhibits the conversion of arachidonic acid and arachidonic acid into icosanoids, and at the same time, metabolism leads to the formation of 3-system prostaglandins and 5-system leucotrienes. Thus, the 3-system prostaglandins and the 5-system leucotrienes block the production of 2-system prostaglandins and 4-system leucotrienes, which are metabolites of arachidonic acid, and prevent or treat various physiological diseases caused by them In addition, the omega-3 fatty acids themselves block the metabolic pathway of omega-6 fatty acids and thus inhibit the production of isocona- nides by omega-6 fatty acids. However, these omega-3 fatty acids are synthesized in vivo in humans and have very low metabolic rate, so only very small amounts exist in the human body.

Betaine, one of the physiologically active substances, is known to be effective as a physiologically active substance such as methionine, carnitine, and creatine in the body and has effects of lowering blood pressure, antihyperglycemia, treatment and detoxification of fatty liver, and lowering of blood cholesterol level . In the livestock sector, livestock has been used as a raw material for reducing high temperature stress in summer. In addition, the addition of antibiotics in livestock feeds is prohibited globally, and since the mixing of antibiotics for promoting growth in livestock feeds is prohibited in Korea in July 2011, it is necessary to develop an effective antibiotic substitute, and the probiotic has antibacterial activity against pathogenic microorganisms Lactobacillus is the most effective antibiotic substitute.

However, there is no known pork and processed meat and their production methods, which have been supplemented with feedstuffs containing flax seed and betaine to balance omega fatty acids and fortify betaine.

Accordingly, an object of the present invention is to produce omega fatty acid imbalance due to excessive accumulation of omega-6 fatty acids, which is a problem of pork, and to produce functional pork made by fortifying omega fatty acids and fortifying betaine using flax seeds . Another object of the present invention is to provide an omega fatty acid balance and a method for producing functional processed meat fortified with betaine.

The above object of the present invention can be accomplished by a method of preparing a feed for a finishing pig, comprising the steps of: feeding a feed of a finishing pig by adding a compounding probiotics, betaine, and flaxseed; The present invention relates to a method for analyzing the content of omega fatty acids and functional materials in pork and processed meat of finishing pigs fed diets supplemented with the compound probiotics, betaine, and flax seeds. Based on the results, And by providing the production method.

The present invention relates to the balance of omega fatty acids and to the production of pork fortified with betaine and the method of producing the same, wherein the omega fatty acid balance and betaine-fortified feed are fed, have. In addition, when the balance of omega fatty acids is balanced, the physiological functionality of betaine is accumulated in the pork, which has an excellent effect of being able to be delivered to consumers who consume meat products.

Fig. 1 is a schematic view showing a method of producing a raw material having high physiologically active content by feeding a feed supplemented with rice root, betaine and vitamin E;
FIG. 2 is a graph showing the proportion of omega fatty acids in pork (pork belly) fed with the feed for 58 days or 68 days.
3 is a graph showing the proportion of omega fatty acids in pork (Fuji) fed with the feed for 58 days or 68 days.
4 is a graph showing the content of betaine in the pork fed the feed for 33 days.
FIG. 5 is a graph showing the content of betaine in serum of finishing pigs fed the diet for 33 days.
6 is a graph showing the content of homocysteine in the serum of the finishing pig fed with the feed for 33 days.
FIG. 7 is a graph showing the ratio of omega fatty acid in the processed meat fed with the feed for 68 days.
FIG. 8 is a graph showing the content of betaine in the processed meat fed the diet for 68 days.
FIG. 9 is a graph showing the content of betaine in the processed meat fed the diet for 33 days.

The present invention provides pork, raw meat, processed meat, and a method for producing omega-3 fatty acids and betaine-fortified pork.

According to the present invention, omega fatty acid balance is adjusted by using flax seeds suitable for use in livestock as a source of ALA as an omega-3 fatty acid, and betaine is added in the feed to reduce stress at the high temperature and various physiological activity effects By accumulating in pork, omega fatty acids can be balanced and the physiological functionality of Betaine can be passed on to consumers who consume meat products.

The meat products can be provided as pork, raw meat, and processed meat, and can be produced, for example, from ham and sausage, which are processed meat products using the preferred parts such as pork belly and fuji.

The present invention will be described in more detail with reference to the following specific examples and test examples. However, the following examples and test examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example 1. Preparation of test diets

The compounding ratios and ingredients of the basic feeds used in the experiment are shown in Table 1 below. The basic feeds were used as a control, and 0.1% by weight of the compound probiotics, 0.5% by weight of betaine, 2.5 to 5% by weight of seedling Nutex85 was added to each of them and used as a test feed.

division additive Addition amount (% by weight of feed) Control (control) - - Test Complex probiotics 0.1 wt% Betaine 0.5 wt% Flax seeds Nutex85 2.5 to 5 wt%

Example 2. Fryer test 1. Period and place of testing: May 15 ~ July 23, 2015 Gangjin Natural Farm, Jeonnam

Disclosure axis: 147 months (4 test months): 58 days or 68 days after slaughter

The flaxseed and betaine-fed diets prepared according to the method of Example 1 of the present invention were fed to the 4 month-old pigs for 58 days or 68 days, respectively. As shown in Table 2, 0.1% of the conjugative probiotics, 0.5% of betaine and 2.5% of flax seed Nutex 85 were added to test strip 1, and 0.1% of the conjugative probiotics, 0.5% of betaine and 5% of flax seed Nutex85 were added to test strip 2. As a control, dietary supplement was used to feed diets containing no combined probiotics, betaine and flaxseed Nutex85.

Feeding test for finishing pigs 1. Test section additive Addition amount (% by weight of feed) Head Control - - 46 Test 1

Complex probiotics 0.1% 52

Betaine 0.5% Flax seeds Nutex85 2.5% Test 2

Complex probiotics 0.1% 49

Betaine 0.5% Flax seeds Nutex85 5%

Results of the fattening diary test 1 (58 days salary) Control Test1 Test2 Disclosure (two) 46 52 49 Starting weight (kg) 71.59 55.3 65.5 Shipping weight (kg) 120.37 93.7 109.1 Weight gain (kg) 48.78 38.4 43.6 ADG (kg / d) 0.841 0.662 0.758 Weight gain (%) - -21.3 -10.6

Example 3. Farmer's salary test 2. Period and place of test: September 17 ~ October 20, 2015

Disclosure axis: Finishing pigeon 5 months 38 pairs (3 test areas): 33 days after slaughtering

In order to confirm the effects of flaxseed and betaine prepared by the method of Example 1 on the content of omega fatty acid and functional material according to short-term feeding, they were fed to a 5-month-old finishing pig for 33 days. As shown in Table 4, 0.1% of the conjugative probiotics, 0.5% of betaine and 2.5% of flaxseed Nutex 85 were added to test strip 1, 0.1% of the conjugative probiotics, 0.5% of betaine and 5% of flaxseed Nutex 85 were added to test strip 2. Vitamins were added to test strips 1 and 2 in 0.6% each. As a control, conjugate probiotics, betaine, flaxseed Nutex85 and diet supplemented with no vitamins were used.

2. Test section additive Addition amount
(Feed weight%) Head Other Control - - 13 Test1
Complex probiotics 0.1% 13
Vitamin E 0.6%
(10% raw material)
Flax seeds Nutex85 2.5% Test2

Complex probiotics 0.1% 12

Betaine 0.5% Flax seeds Nutex85 5%

2 results of the finishing pig salary test (33 days salary) Control Test1 Test2 Disclosure (two) 13 13 13 Starting weight (kg) 84.7 84.5 84.8 Shipping weight (kg) 109.15 107.38 111.42 Weight gain (kg) 24.46 22.92 26.67 ADG (kg / d) 0.741 0.695 0.808 Weight gain (%) - -6.3 9

Test Example 1 Analysis of Omega Fatty Acid and Functional Substance Content in Pork According to the method of Example 2 of the present invention, the content of omega fatty acid in the first pork fed 58 days and the second pork fed 68 days Were analyzed using the GC analysis method.

To evaluate this, 5 pork groups were randomly selected for each group, and about 100 g of pork samples were precooled and collected at the slaughterhouse. Fatty acids in the samples were analyzed by GC.

As a result of the test, as shown in FIG. 2, the ratio (ω-6 / ω-3) of the omega fatty acid in the pork was lower than that of the control pork in both the first pork and the second pork. The ratio of pork belly omega fatty acid in primary pork was improved from 22.71: 1 to 7.27: 1 in flax seed 2.5% and 6.5: 1 in 5% treatment pork. The ratio of pork belly omega fatty acid in secondary pork was 22.71: 1 It was improved to 4.3: 1 in flax seed 2.5% treatment and 3.86: 1 in 5% treatment.

As can be seen from Fig. 3, the ratio (ω-6 / ω-3) of the fujimo omega fatty acid in the pork was lower than that of the control pork in both the first pork and the second pork. The ratio of Fuji omega fatty acids in primary pork was improved from 32.68: 1 to 10.15: 1 in flax seed 2.5%, and 7.41: 1 in 5% treatment, and the proportion of fugi omega fatty acids in secondary pork was 32.68: 1 It was improved to 11.25: 1 in the flax seed 2.5% treatment group and to 7.07: 1 in the 5% treatment group.

Test Example 2 Analysis of Omega Fatty Acid and Functional Substance Content in Pork

According to the method of Example 3 of the present invention, the content of omega fatty acids and functional substances in the pork of the finishing pigs fed the flaxseed and betaine-added feeds for 33 days was analyzed by GC analysis and LC-MS.

Five pigs were randomly selected for evaluation and 100 g of pork samples were precooled and collected at the slaughterhouse. Fatty acids in the samples were analyzed by GC and beta-phosphorus and homocysteine were analyzed by LC-MS.

As a result of the test, the ratio (ω-6 / ω-3) of the omega fatty acids in the pork was lower than that of the control pork fed on the 33rd day, as shown in Table 6 below. The ratio of porkbone omega fatty acid in pork was improved from 11.2: 1 in flaxseed 2.5% to 6.1: 1 in 5% pork, and the ratio of fugi omega fatty acid in pork was 32: The dose was 14.8: 1 for the 2.5% dose group and 8.5: 1 for the 5% dose group.

As can be seen from FIG. 4, the content of betaine in the pork was increased compared to that of the control. The content of betaine in the pork meat was increased from 97.1 ug / g to 427.1 ug / g, which was about 4.4 times. The content of betaine in the pork was increased from 78.6 ug / g to 325.1 ug / g. As can be seen from FIG. 5, the content of betaine in the serum was increased from 18.8 μg / mL to 79.7 μg / mL by about 4.2 times. As shown in FIG. 6, the homocysteine content in serum was 18.3 ng / mL to 14.8 ng / mL Respectively.

Pork Omega Ratio in Finishing Feeding Test 2 Control (non-treatment) Test1 (2.5% flax seed) Test2 (5% flax seed) pork belly 22.2 11.3 6.1 Fuji 34 14.8 8.5

Test Example 3. Analysis of Omega Fatty Acid and Functional Substance Content in the Processed Meat In order to determine the content of omega fatty acid and functional material in the finishing meat of the finishing pigs fed the feed containing flax seed and betaine according to the method of Example 2, And analyzed using LC-MS.

(Fuji pork: 73.35%, fat: 16.29% and other materials: 10.36%) and sausage (Fuji pork: 53.79%, fat: 21.19%) were used in the test pod 2 of Test Example 1, And other ingredients: 22.02%) were prepared and analyzed for omega fatty acid and functional content. Fatty acids in the samples were analyzed by GC, and betaine, homocysteine and vitamin E were analyzed by LC-MS.

As a result of the test, as shown in Table 7, Table 8 and FIG. 7, the proportion of omega fatty acid in the processed meat of the finishing pigs fed on day 68 decreased compared with the control. Ham 's omega fatty acid ratio decreased from 16.23: 1 to 3.63: 1 and sausage omega fatty acid ratio decreased from 16.31: 1 to 3.8: 1.

In addition, as shown in Table 9 and FIG. 8, beta-phosphorus content in the processed meat of the finishing pigs fed on day 68 was higher than that of the control. Betaine content of ham increased 3.1 times from 94.28 ug / g to 290.21 ug / g, and beta content of sausage was increased from 65.95 ug / g to 185.09 ug / g about 2.8 times.

The omega fatty acid (ω-6 / ω-3) composition ratio of Test 2 ham fed on 68 days (feeding test 1) Fatty acid

Common ham
Test2 Ham One 2 3 4 5 One 2 3 4 5 C18: 26 (w6) LA 13.75 13.65 13.49 13.99 14.22 13.47 13.36 13.56 13.85 13.64 C18: 36 (w6) GLA 0.05 0.05 0.05 0.04 0.05 0.05 0.05 0.05 0.05 0.05 C18: 33 (w3) ALA 0.77 0.81 0.82 1.02 0.89 3.75 3.77 3.81 3.91 3.77 C20: 36 (w6) DGLA 0.11 0.11 0.11 0.12 0.12 0.1 0.1 0.11 0.1 0.1 C20: 46 (w6) AA 0.42 0.41 0.41 0.46 0.42 0.32 0.34 0.34 0.32 0.33 C20: 53 (w3) EPA 0.01 0.01 0.02 0.02 0.01 0.05 0.05 0.05 0.05 0.05 C22: 63 (w3) DHA 0.02 0.02 0.03 0.03 0.02 0.02 0.02 0.02 0.02 omega-3 0.81 0.84 0.83 1.07 0.93 3.82 3.85 3.88 3.97 3.84 omega-6 14.33 14.21 14.06 14.61 14.81 13.95 13.86 14.05 14.33 14.12 ω-6 / ω-3 17.7 17.01 16.88 13.71 15.86 3.65 3.6 3.62 3.61 3.67

(Omega-6 / omega-3) composition ratio (salivation test 1) of Test 2 sausages fed 68 days Fatty acid

General sausage Test2 Sausage One 2 3 4 One 2 3 4 5 C18: 26 (w6) LA 15.56 16.14 15.38 14.59 14.72 14.01 13.57 13.33 13.21 C18: 36 (w6) GLA 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 C18: 33 (w3) ALA 0.95 1.05 0.9 0.86 3.91 3.74 3.55 3.58 3.59 C20: 36 (w6) DGLA 0.11 0.12 0.13 018 0.1 0.11 0.11 0.1 0.09 C20: 46 (w6) AA 0.36 0.38 0.38 0.38 0.31 0.36 0.35 0.31 0.29 C20: 53 (w3) EPA 0.01 0.05 0.01 0.01 0.05 0.05 0.05 0.05 0.04 C22: 63 (w3) DHA 0.02 0.03 0.03 0.02 0.02 0.02 0.02 0.02 0.02 omega-3 0.99 1.12 0.94 0.88 3.98 3.81 3.63 3.64 3.65 omega-6 16.08 16.69 15.93 15.19 15.19 14.52 14.08 13.78 13.63 ω-6 / ω-3 16.23 14.86 16.98 17.18 3.82 3.81 3.88 3.78 3.73

(Betaine) content analysis (Feeding test 1) in the processed meat of the Test 2, which was fed for 68 days, Sample Betaine (ug / g) Mean ± standard error (ug / g) Common ham



One 86.59 94.28 + - 4.94



2 100.21 3 95.98 4 93.8 5 94.82 Test 2 Ham



One 298.96 290.21 + - 7.13



2 295.34 3 289.67 4 281.17 5 285.92 General sausage



One 71.69 65.95 + - 5.33



2 61.6 3 67.48 4 59.24 5 69.74 Test 2 Sausage



One 188.27 185.09 ± 5.08



2 184.07 3 192.07 4 179.64 5 181.41

Test Example 4. Analysis of Omega Fatty Acid and Functional Substance Content in Processed Meat In order to determine the content of omega fatty acid and functional material in the finishing meat of finishing pigs fed the feed containing flax seed and betaine for 33 days according to the method of Example 3 of the present invention, -MS. ≪ / RTI >

(Fuji pork: 73.35%, fat: 16.29% and other ingredients: 10.36%) and sausage (Fuji pork: 53.79%, fat: 21.19%) were used in the test of Example 3, And other ingredients: 22.02%) were prepared and analyzed for omega fatty acid and functional content. Fatty acids in the samples were analyzed by GC, and betaine, homocysteine and vitamin E were analyzed by LC-MS.

As shown in Table 10, the proportion of omega fatty acids in the processed meat of the finishing pigs fed on day 33 was lower than that of the control. The omega fatty acid ratio of ham decreased from 20.1: 1 to 5.2: 1 and the omega fatty acid ratio of sausage decreased from 20.3: 1 to 5.1: 1.

As can be seen from FIG. 9, the content of betaine in the processed meat of the finishing pigs fed on the 33rd day was increased compared to that of the control. Betaine content of ham increased about 2 times from 119.2 ug / g to 241.5 ug / g, and beta content of sausage increased 2.7 times from 86.5 ug / g to 234.3 ug / g.

The ratio of omega fatty acid (ω-6 / ω-3) Control (non-treatment) Test2 (5% flax seed) ham 20.1 5.2 sausage 20.3 5.1

As described above, the present invention relates to a method for producing omega fatty acid balance and betaine-reinforced pork, processed meat, and a production method thereof, by feeding a feedstuff containing flax seed and betaine. By balancing omega fatty acids and strengthening betaine, the effect of reducing stress and physiological activity during the summer can be anticipated. By accumulating pork in the pork, functional pork can be delivered to consumers with balanced fatty acids and enhanced betaine. In addition, it is an advantageous invention in the food industry because it provides an excellent effect of helping consumption of non-preferred parts by providing processed meat products using Fuji, which is a non-preferred part, in addition to the preferential part of pork belly.

Claims (5)

The method comprising the steps of: mixing 0.1% by weight of a combined feedstuff, 0.5% by weight of betaine, 2.5-5% by weight of flaxseed and 0.6% by weight of vitamin E based on the total weight of the pig feed.
A pig feed comprising the pig feed additive composition produced by the method of claim 1 in an amount of 3 to 6% by weight based on the total weight of the pig feed.
The ratio of fatty acids in the pork (ω-6 / ω-3) is reduced by 3 to 6 times and the betaine is increased by 2 to 3 times The method of production of pork characterized by that.
Pork produced by the method of paragraph 3.
Processed meat ham or sausage of the pork of paragraph 4.

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