KR20220107502A - Feed additive composition for improving meat quality of ruminants containing non-essential amino acids as an active ingredient - Google Patents

Abstract

The present invention relates to a feed additive composition for improving the meat quality of ruminants comprising non-essential amino acids as active ingredients. More specifically, non-essential amino acids prepared by mixing glutamic acid and alanine at a ratio of 3 : 1 among non-essential amino acids and then using corn distiller's dried grains with solubles and hydrogenated palm oil exhibited a high protection rate even in the rumen. In addition, the present invention was completed by confirming that the dry matter intake and meat quality grade can be increased by adding the feed additive composition at the end of the fattening stage.

Description

Feed additive composition for improving meat quality of ruminants containing non-essential amino acids as an active ingredient}

The present invention relates to a feed additive composition for improving the meat quality of ruminants comprising non-essential amino acids as an active ingredient.

Ruminants consume plant feed or plant-derived processed materials, sustain life, and provide meat and milk to humans. The body components of ruminants are composed of organic substances such as proteins, carbohydrates, lipids, nucleic acids and vitamins, water, and inorganic substances. These body components are constantly being replaced with new components through metabolism, and life can be maintained with this principle. In particular, the degree of direct competition with humans is very low because ruminants eat forage, agricultural/crop by-products, etc., which humans cannot use as food. Considering that the degree of competition for unit animals such as pigs is 90%, while 10% for sheep, 28% for beef, and 32% for cattle, the potential of ruminants for securing food for future humans is very high. In order to effectively grow and produce these ruminants, it is necessary to understand the nutritional physiology well, and it can be said that scientific progress has been made when looking at the growth rate of the beef cattle industry in advanced livestock countries. However, due to the recent increase in trade and population between countries, the development of the beef cattle industry and research continues. Because of the unique nutritional and physiological structure of ruminants that are differentiated from unit animals, the growth of ruminants is greatly affected by the ingredients of the feed, the composition of the feed plants, the breed, and the age, so a basic understanding of the digestion and absorption of ruminants is needed

On the other hand, amino acids are nutrients that are involved in all metabolic activities such as maintenance, production, and reproduction of ruminants. After ingestion of feed by ruminants, the efficiency of directly using nitrogen in feed is as low as about 25% (Spek et al., 2013 Journal of Dairy Science. 96:4310-4322), and additional amino acids are particularly important for the production of excellent livestock products. Salary is required

However, if amino acids are fed without protection, more than 50% of them are decomposed into ammonia by microorganisms in the rumen and discharged as urea (Bach et al., 2005 Journal of Dairy Science. 88:E9-E21). This can lead to environmental pollution due to ammonia in manure and urine as well as waste of protein feed (Pain et al., 1998 Atmospheric Environment. 32:309-313). Therefore, amino acid protection technology is a very important task in improving the efficiency of nitrogen use and producing excellent livestock products so that it is introduced into the small intestine without being degraded by microorganisms in the rumen and can be used directly by ruminants.

Domestic meat consumption is 51.4 kg per person, which is one of the most consumed countries in Northeast Asia among OECD countries. According to the National Academy of Livestock Science, domestic consumers chose the grade as a factor that influences the taste of beef, but in a consumer survey, more than 66.6% answered that the current meat quality rating system should be supplemented. They responded that the content of marbling should be lower than the current level because it is unreasonable to evaluate only the marbling. The results of this consumer preference survey suggest the need to develop technology that can satisfy consumer needs as a protein source as well as enhance the flavor of Korean beef and beef cattle.

One of the methods of enhancing the flavor of meat is a method of processing for a certain period of time in dry or wet conditions at a low temperature by aging. It is known that the tenderness and flavor of meat increase as myosin and muscle protein in the muscle are decomposed into peptides and free amino acids through decomposition during aging (Fujimaki et al., 1965 Agricultural and Biological Chemistry. 29:581-588). In addition, it was found that, when a long aging time and high concentration of proteolysis were treated, the decomposed free amino acids enhance the umami taste of beef, and the longer the aging time, the more umami-flavouring amino acids increase (Koutsidis et al., 2008). Meat Science 79:124-130). This suggests that increasing the intramuscular free amino acid content of the meat affects the flavor.

Among non-essential amino acids, glutamic acid is known as an amino acid that provides umami, and alanine, glycine, proline, and the like, provide sweetness to meat. Currently, the amino acid market is limited to protected essential amino acids, and there are no protected non-essential amino acid products, and studies evaluating meat quality by feeding non-essential amino acids are also limited to unit animals (Hu et al., 2016 Journal of Applied Poultry Research 25: 370-378; Hu et al., 2017 Journal of Animal Science 95:2680-2689; Wu et al., 2012 Chinese Journal of Animal Nutrition 24:528-533). On the other hand, experiments on the supplementation of non-essential amino acids for ruminants are non-existent in Korea and very rare abroad.

Accordingly, the present inventor tried to discover a material for a feed additive for non-essential amino acids that enhances the flavor of meat, and as a result, the feed additive composition for improving the quality of ruminants containing the non-essential amino acid of the present invention as an active ingredient is highly effective in improving carcass performance. The present invention was completed by confirming that it was effective.

KR 10-2007-0046106

It is an object of the present invention to provide a feed additive composition that enhances the flavor of meat after inducing the deposition of amino acids in muscles by developing rumen-protecting mixed non-essential amino acids based on the non-essential amino acids that enhance the taste of meat.

In addition, another object of the present invention is a ruminant meat quality comprising, as an active ingredient, a non-essential amino acid obtained by mixing glutamic acid and alanine in a 3:1 ratio among non-essential amino acids known to enhance the flavor of meat. It is to provide a feed additive composition for improvement.

In order to achieve the object of the present invention as described above, the present invention prepares a rumen protection mixed non-essential amino acid by mixing glutamic acid and alanine in a 3:1 ratio among non-essential amino acids, and then evaluates the protection rate and a feed additive composition that enhances the flavor and quality of meat by inducing the deposition of amino acids in the muscles.

The feed additive composition for improving ruminant meat quality, comprising a non-essential amino acid according to the present invention as an active ingredient, is introduced into the small intestine while being protected in the rumen as a feed additive (that is, decomposed only in a very small amount) to increase nitrogen availability, and muscle It can enhance the flavor in meat by increasing the deposition of amino acids in the meat.

1 is a form in which glutamic acid (A) and alanine (B), which affect the umami taste of meat, are mixed so that they can be transferred and absorbed into the small intestine without being decomposed in the rumen of a ruminant (C) is a diagram showing

The present invention provides a feed additive composition for improving ruminant meat quality comprising a non-essential amino acid as an active ingredient.

In one embodiment of the present invention, the non-essential amino acid may be any one or more of glutamic acid, alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glycine, proline, serine, and tyrosine, but is not limited thereto.

In one embodiment of the present invention, the composition may be characterized in that it further comprises corn distillate and hydrogenated palm oil, but is not limited thereto.

In one embodiment of the present invention, the composition may be characterized in that it is added to the final stage of ruminant fattening, but is not limited thereto.

In one embodiment of the present invention, the composition may be characterized by improving the dry matter intake and meat quality grade of ruminants, but is not limited thereto.

Hereinafter, the present invention will be described in detail by way of embodiments of the present invention with reference to the accompanying drawings. However, the following embodiments are presented as examples of the present invention, and when it is determined that detailed descriptions of well-known techniques or configurations known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the scope of equivalents interpreted therefrom and the description of the claims to be described later.

In addition, the terms used in this specification are terms used to properly express a preferred embodiment of the present invention, which may vary according to the intention of a user or operator, or a custom in the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when a part “includes” a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Throughout this specification, '%' used to indicate the concentration of a specific substance is solid/solid (w/w) %, solid/liquid (w/v) %, and Liquid/liquid is (v/v) %.

In one aspect, the present invention provides a feed additive composition for improving ruminant meat quality comprising a non-essential amino acid as an active ingredient.

The feed additive composition of the present invention contains non-essential amino acids as an active ingredient, thereby improving the health of animals, improving the weight gain and meat quality of livestock, and increasing milk production and immunity. The feed additive composition of the present invention may be prepared in the form of fermented feed, compounded feed, pellet form, silage, and the like. The fermented feed can be prepared by fermenting organic matter by adding various microbial groups or enzymes other than the non-essential amino acids of the present invention. can The feed in the form of pellets can be prepared by applying heat and pressure to the compound feed, etc. in a pellet machine, and silage can be prepared by fermenting the feed with microorganisms. Wet fermented feed collects and transports organic matter such as food waste, mixes excipients for sterilization process and moisture control in a certain ratio, and ferments it for more than 24 hours at a temperature suitable for fermentation so that the moisture content is about 70%. It can be adjusted and manufactured. Fermented dry feed can be prepared by adjusting the moisture content of the wet fermented feed to 30% to 40% through an additional drying process.

The feed additive composition of the present invention may further include a component added to a conventional feed. Examples of the ingredients added to such feed may include cereal powder, beans, and the like. In the above, the grain powder may be one or more selected from rice flour, wheat flour, barley flour, and corn flour. In the above-mentioned beans, one or more selected from soybeans, kidney beans, peas, and black beans may be used.

In the feed additive composition of the present invention, any one or more selected from nutrients and minerals may be added to the feed additive composition in addition to the above-mentioned ingredients added to the conventional feed, such as grain powder and beans, to increase the nutritional value of the feed, and decrease feed quality It may contain at least one selected from an antifungal agent, an antioxidant, an anticoagulant, an emulsifier, and a binder in order to prevent it.

Hereinafter, the present invention will be described in more detail using examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited thereto.

The evaluation of dry digestibility and protection rate in the rumen of non-essential amino acids (glutamic acid:alanine=3:1) for improving the meat quality of ruminants according to the present invention and evaluation of carcasses of slaughtered meat after supplementation are as follows.

<Example 1> Evaluation of protection rate in the rumen of non-essential amino acids (glutamic acid: alanine = 3:1)

1-1. Preparation of non-essential amino acids (glutamic acid: alanine = 3:1) of the present invention

The non-essential amino acids used in the experiment were mixed with glutamic acid and alanine in a ratio of 3:1 (the most effective ratio was derived through a preliminary experiment), and corn dipping and hydrogenated palm oil were mixed together. protected using The total composition ratio of non-essential amino acids (glutamic acid: alanine = 3:1) of the present invention is about 40 to 45% of the coating agent, 15 to 20% of the binder, and 40% of the amino acid (L-glutamic acid; 30%, L -alanine; 10%).

1-2. In situ experimental preparation

In this experiment, the protection rate in the rumen of the non-essential amino acids (glutamic acid:alanine=3:1) prepared in Example <1-1> was evaluated using an in situ experiment. The protection rate evaluation method was performed according to the method of De Boer et al. (1987: Journal of Dairy Science, 70:977-982).

In 12 Nylon bags (ANKOM Technology, USA, pore size 50 μm), 15 g each of the non-essential amino acids (glutamic acid:alanine=3:1) prepared in Example <1-1> were placed and sealed. The nylon bag was placed in a polyester mesh bag and placed in the rumen through a cannula to two cows of Korean cattle, and then decomposition experiments were performed for 0, 6, and 24 hours. After that, the nylon bag was collected at each time point and immediately washed with running water. Thereafter, it was frozen at -20°C for dry digestibility and amino acid analysis and then freeze-dried.

1-3. Assessment of fire extinguishing rate and protection rate

Amino acid analysis in the recovered nylon bag after in situ rumen fermentation using a cannula was requested by the Korea Feed Association (76, Banpo-daero, Seocho-dong, Seocho-gu), and a feed standard analysis method (Enforcement Rule of the Feed Management Act, Article 30 Paragraph 1) was analyzed. The protection rate in the rumen was calculated as the relative ratio of the amino acid content at the 24 hour time and the amino acid content at the time 0 time.

As a result, as shown in Table 1 (non-essential amino acids (glutamic acid: alanine = 3:1) dry matter digestibility (%)), the dry digestibility rates at 6 hours and 24 hours were 73.89% and 71.00%, respectively, showing high values.

hour non-essential amino acids
(glutamic acid:alanine=3:1 treatment group 0 98.96 6 73.89 24 71.00

Table 2 (amino acid concentration (%) and rumen protection rate (%) for each time period of non-essential amino acids (glutamic acid:alanine = 3:1)) shows the amino acid concentration at 0 and 24 hours and the protection rate at 24 hours. The amino acid content of glutamic acid and alanine at time 0 was 27.47% and 9.76%, respectively, and 18.18% and 5.31% at time 24. That is, as a result of calculating the amino acid content and calculating the protection rate for 24 hours, the protection rate was 63.09%.

Amino acid content (%) 0 hours 24 hours glutamic acid
(Glutamic acid) 27.47 18.18 alanine
(Alanine) 9.76 5.31 Protection rate in rumen (%) - 63.09

<Example 2> Evaluation of slaughter carcass after feeding of non-essential amino acids (glutamic acid: alanine = 3:1)

2-1. In vivo specification experiment preparation

For this experiment, about 30 days before shipment, a total of 24 heads of 12 cows in the control group and 12 heads in the treatment group of beef cattle (cultivar: Holstein) at the end of fattening were disclosed. The control group was fed only the substrate feed without the addition of the non-essential amino acid of the present invention, and the treatment group was fed by adding the non-essential amino acid (glutamic acid: alanine=3:1) of the present invention.

As substrate feed, conventional late fattening concentrate feed and Tall fescue hay were fed. Feed additives were administered in the morning and afternoon with top dressing of 550 g per head, which is 5% of the 11 kg thick feed. For the feed additive adaptation period, 25%, 50%, 75%, and 100% of the total feed additive feed amount were divided into 3 days, respectively, and the initial feed additive was 137.5 g, 275 g, 412.5 g, 550 g sequentially. increased the salary level.

The concentrated feed and roughage were unlimited, and the remaining amount of the concentrated feed was measured based on 30 minutes before feeding every afternoon.

2-2. beef carcass grade

After completion of the experiment, the shipped beef was moved to the Daegu slaughterhouse of Shinheung Industrial and held for 24 hours before being slaughtered. For beef carcasses, cold meat weight, meat quality (loin cross-section, back fat thickness) and meat quality (maturity, texture, fat color, meat color, and intramuscular fat) were judged according to the detailed criteria for grading livestock products, and individual data were collected. In order to present the appearance rate and individual distribution of meat quantity and quality grade in the experimental section, the meat quantity grade is A:B:C and the meat quality grade is 1:2:3. The thickness of the back fat and the cross-sectional area of the longest abdominal muscle were measured by collecting the longest abdominal muscle located on the 13th rib. The meat mass index was calculated as [7.21379- (1.12857 × back fat thickness (mm)) + (0.48798 × longest abdominal muscle cross-sectional area (cm2)) + (0.52725 × carcass weight (kg))] + carcass weight × 100. Marbling scores are classified from 1 to 9, and the higher the score, the higher the grade. Fat color is classified on a scale from 1 to 7, with 1 being a light color, and 7 showing a yellow color. Meat colors are classified from 1 to 7, with 1 representing pale red, and 7 representing dark red. The texture is graded from 1 to 3, and the closer to 1, the softer the meat. Maturity is classified from 1 to 9, and the closer to 1, the lower the age, and the closer to 9, the higher the age.

conductor grades experiment standard error of the mean P-value control treatment area dry matter intake (kg/d) 7.63 8.54 0.171 0.000 Cold weight (kg) 422.58 444.58 14.983 0.156 Carcass Meat Characteristics ² Back fat thickness (mm) 9.17 9.25 1.522 0.957 Longest abdominal muscle cross-sectional area (cm ² ) 74.50 77.00 3.388 0.468 meat index 60.62 60.45 0.427 0.697 meat grade 1.67 1.67 0.236 1.000 A:B:C (number of heads) 0:9:3 1:6:5 - - Carcase meat quality characteristics ³ Marbling score 2.33 3.08 0.637 0.252 six colors 5.08 5.00 0.149 0.581 fat color 3.00 3.00 0.000 1.000 sense of organization 2.92 2.83 0.223 0.713 maturity 2.00 2.00 0.000 1.000 meat grade 4.25 3.58 0.291 0.034 1:2:3 (two numbers) 3:3:6 5:7:0 - -

As shown in Table 3 (carcass results when non-essential amino acids were added), dry matter intake was observed to be significantly higher in the treatment group than in the control group. As for the number of appearances by meat grade, the control group had 0 grade A, 9 grade B, and 3 grade C head, and in the treatment group, 1 head of grade A, 6 head of grade B, and 5 head of grade C. As for the number of appearances by meat quality grade, the control group was 3 heads in grade 1, 3 heads in grade 2, and 6 heads in grade 3, and 5 heads in grade 1, 7 heads in grade 2, and 0 heads in grade 3 were found in the treatment group.

2-3. statistical analysis

To analyze the results of this experiment, a hypothesis test was performed through an independent t-test of mean comparison. All statistical tests were performed at a significance level of 95% and were performed using the SPSS program (version 25, IBM, USA).

<Example 3> Sensory evaluation of meat quality after feeding of non-essential amino acids (glutamic acid: alanine = 3:1)

After feeding non-essential amino acids (glutamic acid:alanine=3:1), sensory evaluation of meat quality was performed. The results of the sensory evaluation of the lumberjack muscle without maturation are shown in Table 4 below. In the case of the non-essential amino acid (glutamic acid:alanine=3:1) treated group compared to the control group, softness and chewiness were scored as high as 5.99 and 5.19, respectively, but there was no significant difference, and there was no significant difference in initial tenderness. ), the treatment group with non-essential amino acids (glutamic acid:alanine=3:1) showed a significant difference at 5.54 (P<0.05). In addition, in the case of overall tenderness, the control group received 4.28, while the non-essential amino acid (glutamic acid:alanine=3:1) treatment group received 5.42, showing a significant difference (P<0.05), indicating the flavor of meat. Flavor intensity and Umami, which showed the degree of umami, were also significantly higher in the treatment group with non-essential amino acids (glutamic acid:alanine=3:1) (P<0.05). In the case of mouth coating, which indicates the degree of fat/oil felt in the mouth, 5.14 was recorded in the non-essential amino acid (glutamic acid:alanine=3:1) treatment group, which was significantly higher than 4.16 in the control group. In the overall acceptability, the non-essential amino acid (glutamic acid:alanine=3:1) treatment group was 5.61, which was significantly higher than that of the control group, 4.47 (P<0.05). It is judged that the preference of the treatment group with non-essential amino acids (glutamic acid:alanine=3:1) is excellent in a number of factors that affect the taste of the same meat.

Items classification standard error of the mean P-value control treatment area Softness 4.66 5.99 0.470 0.059 Initial tenderness 4.42 5.54 0.511 0.039 Chewin 4.08 5.19 0.544 0.054 Rate of breakdown 4.28 5.30 0.530 0.068 Amounts of perceptible residue 4.60 5.22 0.454 0.187 Overall tenderness 4.28 5.42 0.549 0.049 Juiciness 4.61 5.33 0.370 0.063 Flavor intensity 5.80 6.28 0.170 0.009 Umami 5.19 6.65 0.169 0.000 Off-flavor intensity 6.83 6.95 0.173 0.512 Mouth coating 4.16 5.14 0.410 0.026 Overall acceptability 4.47 5.61 0.498 0.032

According to the feed additive composition for improving the meat quality of ruminants comprising a non-essential amino acid as an active ingredient according to the present invention, glutamic acid and alanine among the non-essential amino acids are mixed in a ratio of 3:1 and then corn stock The rumen-protecting non-essential amino acids prepared using buckwheat and hydrogenated palm oil showed a high protection rate even in the rumen, and by adding them at the end of fattening, it was confirmed that dry matter intake and meat quality could be increased, thereby completing the present invention.

So far, the present invention has been looked at with respect to preferred embodiments thereof. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than in the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (5)

A feed additive composition for improving ruminant meat quality comprising non-essential amino acids as an active ingredient. According to claim 1,
The non-essential amino acid is any one or more of glutamic acid, alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glycine, proline, serine and tyrosine, feed additive composition for improving the quality of ruminants. According to claim 1,
The composition is characterized in that it further comprises corn lees and hydrogenated palm oil, ruminant meat quality improvement feed additive composition. According to claim 1,
The composition is characterized in that added at the end of ruminant fattening, ruminant meat quality improvement feed additive composition. According to claim 1,
The composition is characterized in that to improve the dry matter intake and meat quality grade of ruminants, ruminant meat quality improvement feed additive composition.

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