RU2706547C1 - Soya-betaine functional additive for pigs - Google Patents

Abstract

FIELD: cattle breeding.

SUBSTANCE: invention relates to feeding of farm animals, in particular pigs during fattening period. Soya-betaine functional additive for pigs includes micronized beans of full-fat soya, betaine hydrochloride, L-carnitine 50 %, and Lysoforte. Components are taken in the specified ratio.

EFFECT: invention usage allows to improve meat technological quality, moisture-binding capacity, intensity of muscular tissue coloring, amino acid composition, "marbling" and taste qualities of the product.

1 cl, 5 tbl, 1 ex

Description

The invention relates to the feeding of farm animals, in particular pigs during the fattening period, and is intended for use in agriculture, feed production, feed mills, industrial pig breeding complexes, collective and farms.

Breeding aimed at improving meat quality, weakened the pigs' cardiovascular and autonomic nervous systems, reduced the adaptive ability of the body to the environment, worsened the quality of the products. As a result, in pig-breeding enterprises, animals with signs of PSE meat were more often observed during slaughter: pale, loose, watery. At the same time, the content of intramuscular fat, which determines the marbling of meat, decreased to 1.00%, which worsens its tenderness, taste and aroma. The most preferred content of intramuscular fat should be 3.50-5.70%, and polyunsaturated fatty acids linoleic - 15.70, linolenic - 0.95%. In connection with these circumstances, Russia is creating special programs for the production of organic products that would ensure the well-being of animals, the quality of food and human health. Therefore, the intravital formation of the qualitative characteristics of raw meat and the receipt on its basis of products intended for a healthy diet, with predictable consumer and functional properties, is an important area of scientific research. Recently, a number of solutions have been proposed that overcome this problem. In particular, it is proposed to use spiral poly-o-phenylene stacking to improve meat quality (RF patent No. 2076611, А23К 1/16, О, application No. 94033852, priority: 09/14/1994). Known feed additive containing in its composition analogues of non-oxidizable fatty acids, vegetable oil or fish oil (RF patent No. 2388490, A61K 45/06, C2, application No. 2007105886/15, priority: 07/19/2004). It is recommended to improve the tissue composition of the animal. To obtain biologically valuable pork enriched with selenium and iodine, it is proposed to introduce a complex nutraceutical into the diet (N.N. Zabashta, E.N. Golovko, S.V. Patieva - Organic pork enriched with iodine and selenium // Collection of scientific papers of the North - Caucasian NIIZH. - 2015. - V. 4. - S. 52-61).

The disadvantages of these solutions are the use of either hard-to-reach synthetic substances, or in a form that is poorly absorbed and transformed into valuable nutrients by the animal body.

The objective of the invention is to meet the needs of animals for batteries, capable of providing in vivo formation of the desired muscle and adipose tissue structure, improving the biological usefulness and technological quality of products.

The task is achieved by creating a soya-betaine functional supplement for pigs, including micronized beans of full-fat soya, betaine hydrochloride, L-carnitine, lysofort taken in the following ratios, mass. %: micronized beans of full-fat soy - 95.50; betaine hydrochloride 3.50; L-carnitine (50%) - 0.30; lisofort - 0.70.

The supplement is a combination of components that synergistically affect the metabolism: leucine, which is found directly in soya full-fat beans, betaine hydrochloride, an osmoprotector, L-carnitine, a lipid metabolism regulator, and lysofort, a fat emulsifier. With this composition of the additive, one can expect an improvement not only in marbling of meat, but also in its other technological parameters - water-holding ability, color intensity, and biological usefulness.

Pre-beans of full-fat soybeans are subjected to appropriate technological processing under certain conditions at the installation with double heat supply - an IR emitter on top, a heating element on the bottom (RF patent No. 2556899 MPK А23В 9/02, dated June 19, 2015 “Device for grain heat treatment”) to eliminate anti-nutrients in them. Osmogen betaine hydrochloride-trimethyl derivative of glycine, which participates in transmethylation reactions and acts as a donor of metal groups, is introduced into the composition of the additive. It helps maintain the osmotic balance in the cells. Its use with carnitine, which transfers activated fatty acids to mitochondria, and lysofort, an emulsifier of fats, promotes better absorption of lipids and supports an intensive exchange of fats in the body.

Using the proposed additive for the final fattening of pigs, it is possible to correct the animal's need for nutrients, to deliver specific components for the intravital formation of the desired muscle and adipose tissue structure that improves the technological quality of the products.

A comparison of the proposed additives with the known, allowed to identify the above signs that distinguish this solution from others. This gave reason to conclude that it meets the criterion of "inventive step" and meets the concept of "industrial applicability", as it can be used in large pig-breeding complexes and plants of the feed industry.

Example. Two analogue groups of large white breed pigs with a live weight of 95.70-96.10 kg were selected. The animals were kept in groups (23–25 animals each), fed with dry full-feed mixed feeds twice a day, and watering from car drinkers. The first group served as control, she received feed, used constantly in the household. Animals of the second group (experimental) received in addition to the feed a functional feed additive 30 days before slaughter in the amount of 2.00% by weight.

The composition of the used feed was,%: wheat - 22.90; barley - 70.00; BVMK - 5.00; feed chalk - 0.70; salt - 0.40; premix KS 6 - 1.00. 1 kg of such feed contained 12 MJ of metabolic energy, 84.70% dry matter, 12.99% crude protein, 4.43% crude fiber, 0.53% lysine, 0.40% methionine + cystine, 0.33% threonine, 0.13% tryptophan, 0.76% leucine.

To study the chemical composition and physical properties of pork during slaughter of animals, 3 samples of the longest muscle of the back and fat were taken from each group. Data on the chemical composition of these samples are presented in table 1.

The table shows that the nutritional value of the meat of animals that received a functional supplement with feed was high. It contained 22.63%) of protein and 6.11% of fat. The greatest differences with the control group were in the experimental group by moisture (1.20%), organic matter - 1.05% and approached a reliable value.

An important feature is an increase in the content of intramuscular fat in the meat of animals of the experimental group by 0.85% (p <0.05).

This indicates the improvement of such an indicator as "marbling" of meat, which is a determining factor in the taste and consumer qualities of this product.

Important consumer indicators of meat are its moisture-binding ability and color. To determine these indicators, 3 samples of the longest muscle of the back were taken from each group of experimental pigs. The results of the analyzes are presented in table 2.

* p <0.05, ** p <0.01

From this table it can be seen that the pH of the meat 24 hours after slaughter was 5.58-5.59 units. This indicates the normal process of ripening of meat and characterizes its high quality. Such meat is well stored. The moisture-binding ability was at a high level: 56.40-64.40%, and the color intensity 73-78 units. extinction. The meat of animals from the experimental group in these indicators significantly exceeded the control group. Its moisture-binding ability increased by 8%, and the color intensity of muscle tissue by 5 units. extinction (p <0.01).

In the meat of animals from the experimental group, the lead content decreased, the choline content increased by a reliable value, the difference in the amount of biotin and folic acid approached a reliable value.

The most objective assessment of the biological usefulness of meat gives the content and the ratio in it of essential and non-essential amino acids. The amino acid composition of experimental pig meat was studied.

In the meat of animals that received a functional feed additive at the final stage of fattening, they contained in a greater amount of essential amino acids per 0.37-1.34 g / 100 g. For most of the essential amino acids (table 3), the difference in the experimental group compared to the control group is high confidence level (p <0.01-p <0.001).

* p <0.05; ** p <0.01; *** p <0.001

It is generally accepted that the more essential amino acids in meat, the higher the nutritional value of protein, and, consequently, the higher the quality of meat. When determining the nutritional value of meat and meat products, it is customary to judge the amount of complete proteins by the content of tryptophan and oxyproline. Oxyproline is part of connective tissue, cartilage, tendons, the more it is in meat, the lower the quality of the protein. From table 4 it is seen that in the meat of animals from the control group there was more oxyproline and less tryptophan. The ratio of tryptophan to oxyproline is a protein-quality indicator of meat.

As a result, the protein-quality indicator of the meat of the control group was lower - 5.56 against 7.76 units in the experimental group. According to the existing scale, such meat can be classified as high quality. For direct cost of funds, a calculation was made of the economic efficiency of the use of functional feed additives in animal feed for fattening pigs (table 5).

* - the selling price of live weight of pigs at market prices in 2018 - 130 rubles / kg

It has been established that the cost of the supplement for fattening pigs pays off at existing market prices for pork with an additional economic effect of 138.87 rubles. on 1 head.

The proposed functional supplement has an optimal composition of plant components and a set of biologically active substances, which provides balanced feeding and allows you to get high-quality products. The use of such an additive at the final stage of fattening pigs 30 days before slaughter can improve: technological quality of meat, moisture-binding ability, intensity of color of muscle tissue, amino acid composition, protein-quality indicator, "marbling" and taste of products.

Claims (1)

Soya-betaine functional supplement for pigs, including micronized beans of full-fat soya, betaine hydrochloride, L-carnitine, lisofort, while the initial components are taken in the following ratios, mass. %: micronized beans of full-fat soy - 95.50; betaine hydrochloride 3.50; L-carnitine 50% - 0.30; lisofort - 0.70.