CN116491585B - Antibiotic-free feed additive for improving meat flavor, antibiotic-free livestock and poultry feed and preparation method thereof - Google Patents
Antibiotic-free feed additive for improving meat flavor, antibiotic-free livestock and poultry feed and preparation method thereof Download PDFInfo
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- CN116491585B CN116491585B CN202310663743.6A CN202310663743A CN116491585B CN 116491585 B CN116491585 B CN 116491585B CN 202310663743 A CN202310663743 A CN 202310663743A CN 116491585 B CN116491585 B CN 116491585B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K20/20—Inorganic substances, e.g. oligoelements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/30—Oligoelements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
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- C11B9/00—Essential oils; Perfumes
- C11B9/0042—Essential oils; Perfumes compounds containing condensed hydrocarbon rings
- C11B9/0046—Essential oils; Perfumes compounds containing condensed hydrocarbon rings containing only two condensed rings
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The invention discloses an antibiotic-free feed additive for improving meat flavor, and also provides an antibiotic-free livestock and poultry feed and a preparation method of the antibiotic-free feed additive, wherein the antibiotic-free feed additive comprises a natural plant essential oil compound, loquat leaves, amomum villosum shells, chlorella powder, litchi shells and passion fruit peels; animal feeding experiments prove that the antibiotic-free feed additive not only can obviously increase flavor substances such as inosinic acid in pork and improve the flavor of pork, but also can promote the growth and development of animals, improve the health of pigs, improve the production performance, does not generate drug resistance, and is a green antibiotic-free feed additive.
Description
Technical Field
The invention belongs to the technical field of animal nutrition, and particularly relates to a non-antibiotic feed additive for improving meat flavor, a non-antibiotic livestock feed and a preparation method thereof.
Background
With the development of animal nutrition and feed industry, veterinary drugs and various feed additives are widely applied, and the variety is hybridized and improved, so that the growth period of livestock and poultry for commodity is shorter and shorter, the yield is continuously increased, the requirements of consumers on the number of livestock products are gradually met, and a series of problems to be solved are brought along. This is: the quality and flavor of animal products are drastically reduced, and the residues of chemical products or biological products such as veterinary drugs, antibiotics, growth promoters and the like used as feed additives in meat and edible viscera seriously endanger the edible safety of human beings, and even the residual antibiotics and the like enter the human body through the transmission of food chains, thereby threatening the health of the human beings. China issues a national action plan (2022-2025) for inhibiting microbial resistance, which clearly promotes growth-promoting veterinary antibacterial drugs to gradually withdraw, finds antibiotic substitutes, and no antibiotic feed is a necessary trend of future development of the feed industry.
Therefore, how to ensure that the growth speed of animals is not affected, develop green feed and additive which can replace antibiotics and chemical synthetic drugs and produce green, healthy and delicious meat products is a subject to be solved urgently in the livestock industry at present.
Disclosure of Invention
Aiming at the problems of the background technology, the invention aims to provide the antibiotic-free feed additive, the antibiotic-free livestock feed and the preparation method thereof, which can improve the flavor of meat, solve the problems of feed antibiotic residue, drug resistance, environmental pollution and the like on the premise of ensuring the growth speed and the health of animals, improve the flavor of pork and increase the content of inosinic acid serving as a flavor substance of muscles.
In order to achieve the above purpose, the invention is realized by the following technical scheme:
the non-antibiotic feed additive for improving the meat flavor comprises the following raw materials in parts by weight: 1-3 parts of natural plant essential oil compound, 15-30 parts of loquat leaf, 15-50 parts of fructus amomi shell, 10-30 parts of chlorella powder, 32-60 parts of litchi shell and 25-50 parts of passion fruit peel.
More preferably, the antibiotic-free feed additive consists of the following raw materials in parts by weight: 3 parts of natural plant essential oil compound, 15 parts of loquat leaf, 15 parts of fructus amomi shell, 10 parts of chlorella powder, 32 parts of litchi shell and 25 parts of passion fruit peel.
Preferably, the natural plant essential oil compound is composed of the following raw materials in parts by weight: 7-30 parts of nerolidol, 3-30 parts of dl-citronellol and 10-30 parts of beta-caryophyllene.
More preferably, the natural plant essential oil compound is composed of the following raw materials in parts by weight: 7 parts of nerolidol, 3 parts of dl-citronellol and 10 parts of beta-caryophyllene.
The invention also provides a non-resistant livestock and poultry feed for improving the meat flavor, wherein the non-resistant livestock and poultry feed comprises a non-resistant feed additive and a basic feed; the basic feed comprises corn, defatted soybean, mulberry leaf powder, oat bran, wheat bran, defatted rice bran, stone powder, calcium hydrophosphate, L-lysine hydrochloride, DL-methionine, L-threonine, L-tryptophan, L-arginine, L-isoleucine, compound vitamin, organic trace element premix and sodium chloride.
Preferably, in the non-antibiotic livestock feed, the additive amount of the non-antibiotic feed additive is 0.01% -10%.
The invention also provides a preparation method of the antibiotic-free feed additive for improving the meat flavor, which comprises the following steps:
step 1), respectively weighing the natural plant essential oil compound, the loquat leaves, the amomum villosum shells, the chlorella powder, the litchi shells and the passion fruit peels according to the parts by weight;
step 2), sequentially processing and superfine grinding weighed loquat leaves, fructus amomi shells, chlorella powder, litchi shells and passion fruit peels, and uniformly mixing the weighed loquat leaves, fructus amomi shells, chlorella powder, litchi shells and passion fruit peels with a natural plant essential oil compound to obtain mixed powder;
and 3) sieving the mixed powder through a 80-120 mesh sieve to obtain the antibiotic-free feed additive for improving meat flavor.
Further comprising the preparation of a natural plant essential oil complex comprising the following preparation steps:
step 1), weighing nerolidol, dl-citronellol and beta-caryophyllene according to the weight parts, and uniformly mixing to prepare mixed essential oil;
and 2) adding an adsorption carrier into the mixed essential oil prepared in the step 1) for adsorption, and adding a heating and melting coating material for coating to obtain the natural plant essential oil compound.
Preferably, in the preparation step 2) of the natural plant essential oil compound, the adsorption carrier is any one or more of mesoporous silica, cyclodextrins, modified starch and porous starch.
Preferably, in the preparation step 2) of the natural plant essential oil compound, the coating material is any one of edible glyceryl monostearate/distearate, stearic acid and polyethylene glycol.
The invention has the beneficial effects that:
(1) The antibiotic-free feed additive utilizes a compound prepared from natural plant essential oil nerolidol, dl-citronellol and beta-caryophyllene, and scientifically combines the natural plant essential oil nerolidol, dl-citronellol and beta-caryophyllene with loquat leaves, fructus amomi shells, chlorella powder, litchi shells and passion fruit peels; animal feeding experiments prove that the antibiotic-free feed additive not only can obviously increase flavor substances such as inosinic acid in pork and improve the flavor of pork, but also can promote the growth and development of animals, improve the health of pigs, improve the production performance of pigs and generate no drug resistance, and is a green antibiotic-free feed additive.
(2) The natural plant essential oil compound, loquat leaf, amomum villosum shell, chlorella powder, litchi shell and passion fruit peel contained in the antibiotic-free feed additive can be used as a nutrition regulating substance, can be directly added into animal feed, food or medicine, has high physiological activity, is safe and effective, and does not cause toxic or side effect.
Detailed Description
For a better illustration of the objects, technical solutions and advantages of the present invention, the present invention is further illustrated by the following examples. It is apparent that the following embodiments are only some, but not all, embodiments of the invention; it should be understood that the embodiments of the present invention are only used for illustrating the technical effects of the present invention, and are not used for limiting the scope of the present invention.
The embodiment of the invention provides an antibiotic-free feed additive for improving meat flavor, which comprises the following raw materials in parts by weight: 1-3 parts of natural plant essential oil compound, 15-30 parts of loquat leaf, 15-50 parts of fructus amomi shell, 10-30 parts of chlorella powder, 35-60 parts of litchi shell and 25-50 parts of passion fruit peel. The natural plant essential oil compound comprises the following raw materials in parts by weight: 7-30 parts of nerolidol, 3-30 parts of dl-citronellol and 10-30 parts of beta-caryophyllene.
Among the substitutes, the natural plants and the extracts thereof have the characteristics of wide sources, relatively low price, multifunction, no toxic or side effect, no drug resistance, no drug residue and the like, can play roles in enhancing immunity, resisting stress, resisting microorganisms, preventing and treating diseases, can also improve the palatability of the feed, promote digestion and absorption and promote the growth and development of animals, and can play roles in resisting the oxidation of the feed and improving the quality and the flavor of animal products by adding certain natural plant raw materials into the feed.
Nerolidol (nerolimol) is a natural active sesquiterpene, is naturally present in natural plant essential oils such as neroli oil, sweet orange oil, ylang oil, sandalwood oil, peru balsam and the like, has unusual fresh apple fragrance, can give interesting floral fragrance, has excellent durability, has certain coordination performance and fragrance fixing effect, has anti-tumor, antibacterial, antifungal and antiparasitic activities, and belongs to a natural spice for foods allowed to be used in GB 2760.
dl-Citronellol (dl-Citronellol) is a natural terpenoid organic compound that occurs naturally in a variety of plant essential oils and in some fruits. The right-handed citronellol is mainly present in canola oil, citronella oil and eucalyptus citriodora oil; levocitronellol is mainly present in essential oils of rose oil and pelargonium plants; the rose fragrance and the bay leaf smell with light green and sweet taste have the activity of inhibiting the staphylococcus aureus and the typhoid bacillus, and belong to the natural spice for food allowed to be used in GB 2760.
Caryophyllene (Caryophyllene) Caryophyllene is a natural bicyclic sesquiterpenes organic compound. Naturally occurring in lemon, grapefruit, nutmeg, pepper, raspberry, blackcurrant, cinnamon leaf oil, clove leaf oil; has antibacterial, hypolipidemic, anti-inflammatory, anti-tumor and bactericidal activities, and belongs to a natural spice for food allowed to be used in GB 2760.
Loquat leaves are leaves of Eriobotrya japonica belonging to Rosaceae, also called Baye and Poncirus Trifoliata, and have slightly cold and bitter taste, and have effects of clearing lung-heat, relieving cough, lowering adverse qi, and relieving vomiting, and can be used for treating cough due to lung heat, dyspnea due to adverse qi, vomiting due to stomach heat, dysphoria with smothery sensation, thirst, etc.
Fructus Amomi shell is the shell of dry mature fruit of fructus Amomi of Zingiberaceae, and is mainly used for pleura and lung, and can eliminate phlegm and promote qi circulation, and relieve cough and asthma.
The chlorella powder is prepared by taking chlorella as a raw material and further processing through the processes of culturing, concentrating, drying and the like, and is rich in EPA and DHA; the chlorella powder has complete amino acid types and the proportion is close to the standard mode, is rich in polysaccharide and vitamin, and is an excellent single-cell protein source; the chlorella has the functions of resisting oxidation, resisting tumor, enhancing immunity of organism and the like.
The litchi rind is pericarp of dried litchi of Sapindaceae, and has bitter and cold taste, and enters heart meridian; it contains higher anthocyanin and other polyphenols, has antioxidant, antitumor, blood lipid reducing, etc., and has effects of removing dampness, stopping dysentery, stopping bleeding, and can be used for treating dysentery, metrorrhagia, eczema, etc., and can be used for developing functional food and edible pigment.
The passion fruit peel is obtained by removing pulp and seeds of passion fruit, naturally drying in the sun or drying in a machine, and pulverizing; the passion fruit peel contains a large amount of compounds such as blue-and-white essence, pectin, vitamins, dietary fibers, polysaccharide, flavone and the like, and has the effects of resisting oxidation, diminishing inflammation, relieving pain, activating blood, nourishing yin, tonifying kidney, reducing blood fat and the like.
The invention also provides a non-resistant livestock and poultry feed for improving the meat flavor, wherein the non-resistant livestock and poultry feed comprises a non-resistant feed additive and a basic feed;
the basic feed consists of the following raw materials in percentage by weight: 70% of corn, 20% of defatted soybean, 1% of mulberry leaf powder, 2% of oat bran, 1% of wheat bran, 1.77% of defatted rice bran, 0.8% of stone powder, 0.9% of calcium hydrophosphate, 0.7% of L-lysine hydrochloride, 0.1% of DL-methionine, 0.3% of L-threonine, 0.04% of L-tryptophan, 0.04% of L-arginine, 0.05% of L-isoleucine, 1% of compound vitamin and organic trace element premix and 0.3% of sodium chloride.
Wherein, the compound vitamin and organic trace element premix provides the following components for each kilogram of feed: VA 6000IU, VD3 2000IU, VE 30IU, VK 10mg, VB 13 mg, VB2 8mg, VB6 4mg, VB 12.05 mg, nicotinic acid 30mg, D-calcium pantothenate 15mg, folic acid 1.0mg, biotin 0.06mg, choline 900mg, fe 120mg, cu 10mg, mn 60mg, zn 40mg, I0.6 mg, se 0.4mg, co 0.3mg.
Specifically, in the non-antibiotic livestock and poultry feed, the additive amount of the non-antibiotic feed additive is 0.01% -10%.
The invention also provides a preparation method of the antibiotic-free feed additive for improving the meat flavor, which comprises the following steps:
step 1), respectively weighing the natural plant essential oil compound, the loquat leaves, the amomum villosum shells, the chlorella powder, the litchi shells and the passion fruit peels according to the parts by weight;
step 2), sequentially processing and superfine grinding weighed loquat leaves, fructus amomi shells, chlorella powder, litchi shells and passion fruit peels, and uniformly mixing the weighed loquat leaves, fructus amomi shells, chlorella powder, litchi shells and passion fruit peels with a natural plant essential oil compound to obtain mixed powder;
and 3) sieving the mixed powder through a 80-120 mesh sieve to obtain the antibiotic-free feed additive for improving meat flavor.
Further comprising the preparation of a natural plant essential oil complex comprising the following preparation steps:
step 1), weighing nerolidol, dl-citronellol and beta-caryophyllene according to the weight parts, and uniformly mixing to prepare mixed essential oil;
and 2) adding an adsorption carrier into the mixed essential oil prepared in the step 1) for adsorption, and adding a heating and melting coating material for coating to obtain the natural plant essential oil compound.
Specifically, in the preparation step 2) of the natural plant essential oil compound, the adsorption carrier is any one or more of mesoporous silica, cyclodextrin, modified starch and porous starch; the coating material is any one of edible glyceryl monostearate/distearate, stearic acid and polyethylene glycol.
The invention will be further described with reference to the following formulation of the specific examples
Example 1: the antibiotic-free feed additive consists of the following raw materials in parts by weight: 0 part of natural plant essential oil compound, 15 parts of loquat leaf, 15 parts of fructus amomi shell, 10 parts of chlorella powder, 35 parts of litchi shell and 25 parts of passion fruit peel.
In the preferred scheme of the embodiment 1 of the invention, the non-antibiotic feed additive accounts for 5 percent of the total weight of the non-antibiotic livestock and poultry feed.
Example 2: the antibiotic-free feed additive consists of the following raw materials in parts by weight: 5 parts of natural plant essential oil compound and 95 parts of mesoporous silica (carrier).
The natural plant essential oil compound comprises the following raw materials in parts by weight: 7 parts of nerolidol, 3 parts of dl-citronellol and 10 parts of beta-caryophyllene.
And the natural plant essential oil complex comprises the following preparation steps:
step 1), weighing nerolidol, dl-citronellol and beta-caryophyllene according to the weight parts, and uniformly mixing to prepare mixed essential oil;
and 2) adding 30 parts of mesoporous silica into the mixed essential oil prepared in the step 1) for adsorption, adding 50 parts of edible glyceryl monostearate which is heated to be molten at 90 ℃ for coating, and spraying the mixture into a cooling tower through a spray head of a centrifugal spray dryer for cooling to obtain the natural plant essential oil compound.
In the preferred scheme of the embodiment 2 of the invention, the non-antibiotic feed additive accounts for 2 percent of the total weight of the non-antibiotic livestock and poultry feed.
Example 3: the antibiotic-free feed additive consists of the following raw materials in parts by weight: 3 parts of natural plant essential oil compound, 15 parts of loquat leaf, 15 parts of fructus amomi shell, 10 parts of chlorella powder, 32 parts of litchi shell and 25 parts of passion fruit peel.
The natural plant essential oil compound comprises the following raw materials in parts by weight: 7 parts of nerolidol, 3 parts of dl-citronellol and 10 parts of beta-caryophyllene.
The natural plant essential oil compound comprises the following preparation steps:
step 1), weighing nerolidol, dl-citronellol and beta-caryophyllene according to the weight parts, and uniformly mixing to prepare mixed essential oil;
and 2) adding 30 parts of mesoporous silica into the mixed essential oil prepared in the step 1) for adsorption, adding 50 parts of edible glyceryl monostearate which is heated to be molten at 90 ℃ for coating, and spraying the mixture into a cooling tower through a spray head of a centrifugal spray dryer for cooling to obtain the natural plant essential oil compound.
In the preferred scheme of the embodiment 3 of the invention, the non-antibiotic feed additive accounts for 2 percent of the total weight of the non-antibiotic livestock and poultry feed.
Example 4: the antibiotic-free feed additive consists of the following raw materials in parts by weight: 3 parts of natural plant essential oil compound, 15 parts of loquat leaf, 15 parts of fructus amomi shell, 10 parts of chlorella powder, 32 parts of litchi shell and 25 parts of passion fruit peel.
The natural plant essential oil compound comprises the following raw materials in parts by weight: 7 parts of nerolidol, 3 parts of dl-citronellol and 10 parts of beta-caryophyllene.
The natural plant essential oil compound comprises the following preparation steps:
step 1), weighing nerolidol, dl-citronellol and beta-caryophyllene according to the weight parts, and uniformly mixing to prepare mixed essential oil;
and 2) adding 30 parts of mesoporous silica into the mixed essential oil prepared in the step 1) for adsorption, adding 50 parts of edible glyceryl monostearate which is heated to be molten at 90 ℃ for coating, and spraying the mixture into a cooling tower through a spray head of a centrifugal spray dryer for cooling to obtain the natural plant essential oil compound.
In a preferred embodiment of embodiment 4 of the present invention, the feed additive accounts for 5% of the total weight of the livestock and poultry feed.
1. Verification tests are carried out on the feeding of the influence effect of the pig production performance:
(1) Test materials: selecting 240 pigs of Dux long x big ternary growing-finishing pigs with similar birthday ages and good weight similar growth conditions, randomly dividing the pigs into 6 treatment groups, wherein each treatment group is repeated by 4, and 10 pigs are repeated; the test was started from 90 kg of body weight to 120 kg of body weight or so.
(2) And (3) test design:
wherein, the 1 st group is a negative control group, and is fed with basic feed;
group 2 is an antibiotic control group, and the pig farm is fed with basic feed and simultaneously added with 300 g/ton of oxytetracycline (calculated by oxytetracycline) by mixed feeding (the dosage is according to veterinary drug standard 2017), and the drug addition is stopped 14 days before the test is finished (the drug holiday is doubled according to veterinary drug standard 2017);
the group 3 is added with the antibiotic-free feed additive (without natural plant essential oil compound, only containing fructus amomi shells, chlorella powder, litchi shells and passion fruit peels) of the embodiment 1 of the invention on the basis of feeding basic feed, wherein the adding proportion is 5%;
the group 4 is added with the antibiotic-free feed additive (only containing natural plant essential oil compound and no fructus amomi shell, chlorella powder, litchi shells and passion fruit peels) of the embodiment 2 of the invention on the basis of feeding basic feed, wherein the adding proportion is 2%;
the group 5 is added with the antibiotic-free feed additive of the embodiment 3 of the invention on the basis of feeding basic feed, and the adding proportion is 2%;
the group 6 is added with the antibiotic-free feed additive of the embodiment 4 of the invention on the basis of feeding basic feed, and the adding proportion is 5%;
and (5) freely feeding and drinking water during the test period, and counting the production performance of each group of test pigs during the test period.
The statistics of the production performance of the test pigs are shown in the following table 1:
TABLE 1
As can be seen from table 1, the pigs in the group 1 negative control group grow at the slowest rate and the highest feed weight ratio; the average daily gain of pigs fed with the antibiotic control group 2 is improved by 3.06 percent, and the cough rate is reduced by 21.59 percent; the difference between the group 3 and the negative control group is not large, the average daily gain of pigs is only slightly higher than that of the group 1 by 1.06 percent, the feed-weight ratio is reduced by 0.42 percent, and the cough rate is reduced by 4.73 percent; compared with group 1, the average daily gain of pigs in groups 4, 5 and 6 is improved by 3.34%, 7.18% and 9.18%, the feed weight ratio is reduced by 3.92%, 7.13% and 8.82%, and the cough is reduced by 23.09%, 49.31% and 52.42%, respectively, which is superior to that of antibiotics. The condition that the fructus amomi shell, the chlorella powder, the litchi shell and the passion fruit peel are independently added into the basic feed is illustrated, and the effect of promoting the growth performance of pigs is not obvious; under the condition that the natural plant essential oil compound of the invention is singly added into basic feed or is combined with other components of the invention for compounding use, namely the antibiotic-free feed additive of the examples 2, 3 and 4 of the invention has obvious promotion effect on the growth performance of pigs.
After the feeding test, 2 pigs with similar weight are randomly selected from each group for slaughter, the longus dorsalis is taken, and the drip loss of the refrigerated fresh-keeping muscle, the content of inosinic acid of meat color and flavor substances at 4 ℃ are measured 24 hours and 48 hours after slaughter.
(1) And (3) detecting the drip loss of pork:
cutting the longus dorsi muscle of each group of pigs into meat slices with the thickness of 1cm along the muscle fiber direction, trimming long strips with the length of 4cm and the width of 1cm, and weighing the weight of the sample before hanging on an electronic balance; suspending the meat blocks at 4 ℃ for 24h and 48h respectively in a refrigerator, measuring the weight again, and calculating the drip loss of pork at 24h and 48h respectively according to the weights of the 24h and 48h muscles;
drop loss% = (W) 0 -W t ）/W 0 The method comprises the steps of carrying out a first treatment on the surface of the Wherein W is 0 Representing the muscle originInitial weight, W t Representative of the weight after suspension (24 h or 48 h).
(2) Detection of cooking loss of pork:
taking muscle samples of the longus dorsi of pigs in each group, cutting into 3 parts, grinding the muscle samples by a meat grinder, respectively taking 200g meat emulsion samples, filling the meat emulsion samples into self-sealing bags, respectively preserving the meat emulsion samples at 4 ℃ for 0, 24 and 48 hours, taking out the meat samples, putting the meat samples into water at 85 ℃ for boiling for 20 minutes, and cooling the boiled meat emulsion samples at room temperature for 30 minutes. Wiping the surface exudates with a piece of absorbent paper, wherein the cooking loss is calculated according to the weight of the pork emulsion before and after cooking;
% cooking loss = (M 1 -M 2 )/M 1 The method comprises the steps of carrying out a first treatment on the surface of the Wherein M is 1 And M 2 Representing the weight of the minced pork before and after cooking.
The index statistics of drip loss and cook loss of the above test pork are shown in table 2 below:
TABLE 2
Note that: the shoulder letter differences represent significant differences (P < 0.05);
as can be seen from table 2, the drip loss of pork at 24h and 48h was significantly lower for groups 5, 6 than for groups 1, 2 (P < 0.05); group 4 showed significantly lower drip loss of pork than groups 1 and 2 (P < 0.05) at 48 h; at 24h, the cooking loss of pork was significantly lower for groups 4, 5 and 6 than for groups 1, 2 and 3 (P < 0.05); at 48h, the cooking loss of pork was significantly lower for groups 5, 6 than for groups 1, 2 and 3 (P < 0.05). The invention shows that under the condition that the fructus amomi shell, the chlorella powder, the litchi shell and the passion fruit peel are independently added into the basic feed, the water dripping loss and the cooking loss of pork are not obviously improved; under the condition that the natural plant essential oil compound of the invention is singly added into basic feed or is combined with other components of the invention for compounding use, namely the antibiotic-free feed additive of the embodiments 2, 3 and 4 of the invention has obvious improvement effect on the drip loss and the cooking loss of pork.
(3) Pork color detection:
taking fresh sections of the longus dorsi muscles of pigs in each group, wherein the thickness of the fresh sections is not less than 1cm; the colour of the muscle after storage in a refrigerator at 4℃for 24 and 48 hours was determined with a colorimeter. Cutting and measuring by using a color difference meter, repeatedly measuring at three different points on the surface of the sample, recording readings of L (brightness), a (redness) and b (yellowness), and taking an arithmetic average value.
The meat color index statistics of the test pork are shown in table 3 below:
TABLE 3 Table 3
Note that: the shoulder letter differences represent significant differences (P < 0.05);
as can be seen from table 3, the meat color redness value a and the yellowness value b of each group of pork at 24h and 48h have no significant difference (P > 0.05); at 24h, there was no significant difference in brightness value L (P > 0.05) for each group of pork; at 48h, the brightness value L of group 3, 5, 6 pork was significantly higher than group 2 (P < 0.05).
(4) Detection of muscle flavour substances of pigs:
weighing 2.0g (accurate to 0.001 g) of a muscle sample of the longus dorsi muscle of a pig, re-dissolving the muscle sample by using 1.0mL of distilled water, adding 5mL of 6% perchloric acid into a 10mL plastic centrifuge tube, mixing the materials upside down, standing and extracting at 4 ℃ for 1 hour, centrifuging at 5000r/min for 10min, taking supernatant, extracting precipitate again by using 6% perchloric acid, merging the two supernatants, regulating the pH value to 6.5 by using 3mol/L sodium hydroxide, adding water to constant volume to 50mL, shaking the supernatant uniformly, taking the supernatant to pass through a 0.22 mu m sterile microporous hydrophilic filter membrane, filling the filtrate into a sample bottle, then measuring by HPLC (high performance liquid chromatography), and measuring inosine, inosinic acid and hypoxanthine content after 24 and 48h of storage in a refrigerator at 4 ℃ by an external standard method.
The flavor statistics of the above test pork are shown in table 4 below:
TABLE 4 Table 4
Note that: the shoulder letter differences represent significant differences (P < 0.05);
as can be seen from table 4, for the muscle flavour inosinic acid of pigs, the contents of groups 4, 5 and 6 were significantly higher than those of groups 1, 2 and 3 (P < 0.05) after 24 hours and 48 hours of storage in a refrigerator at 4 ℃; for inosinic acid degradation products, after each group was stored in a refrigerator at 4 ℃ for 24 hours, there was no significant difference in inosine and hypoxanthine content (P > 0.05); after 48h storage in a refrigerator at 4 ℃, the hypoxanthine content was significantly lower than for groups 1 and 2 (P < 0.05). The invention shows that under the condition that the fructus amomi shell, the chlorella powder, the litchi shell and the passion fruit peel are independently added into the basic feed, the effect of no obvious influence on the inosinic acid content of the muscle flavor substances of pigs is achieved; the antibiotic-free feed additive of examples 2, 3 and 4 of the present invention has the effects of increasing the inosinic acid content of the muscle flavor substance, reducing the inosinic acid content of the flavor substance degradation product, and improving the flavor of pork meat under the condition that the natural plant essential oil compound of the present invention is singly added into basic feed or combined with other components of the present invention for compounding use.
The flavor-developing nucleotide is one of main flavor-developing substances in foods, and is represented by three of 5' -inosinic acid, 5' -guanylic acid and 5' -adenylic acid, wherein the inosinic acid has the highest content in livestock and poultry meat such as pigs, chickens, cattle and sheep, and the flavor-developing intensity value of the inosinic acid is far higher than that of other two flavor-developing nucleotides, and the contribution of the inosinic acid to the flavor of meat is most important. Inosinic acid is an important precursor of meat flavor besides being related to meat flavor, and ribose phosphate and ribose generated by degradation of inosinic acid can react with amino acid and other nucleotide substances in the meat cooking process to generate Maillard reaction so as to generate volatile flavor substances. Inosinic acid is further degraded into inosine and inosine under the action of 5' -nucleotidase in the meat storage process, and inosine have bitter taste, so that inosine and inosine are sources of bitter taste in the meat deterioration process. By increasing inosinic acid content in meat, inosine and hypoxanthine can be inhibited from being generated, and meat flavor can be effectively improved.
The embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principles of the invention should be made and equivalents should be construed as falling within the scope of the present invention.
Claims (9)
1. An antibiotic-free feed additive for improving meat flavor, which is characterized in that: the antibiotic-free feed additive consists of the following raw materials in parts by weight: 1-3 parts of natural plant essential oil compound, 15-30 parts of loquat leaf, 15-50 parts of fructus amomi shell, 10-30 parts of chlorella powder, 32-60 parts of litchi shell and 25-50 parts of passion fruit peel; the natural plant essential oil compound consists of the following raw materials in parts by weight: 7-30 parts of nerolidol, 3-30 parts of dl-citronellol and 10-30 parts of beta-caryophyllene.
2. The antibiotic-free feed additive for improving meat flavor according to claim 1, which is composed of the following raw materials in parts by weight: 3 parts of natural plant essential oil compound, 15 parts of loquat leaf, 15 parts of fructus amomi shell, 10 parts of chlorella powder, 32 parts of litchi shell and 25 parts of passion fruit peel.
3. The antibiotic-free feed additive for improving meat flavor according to claim 1, wherein the natural plant essential oil compound is composed of the following raw materials in parts by weight: 7 parts of nerolidol, 3 parts of dl-citronellol and 10 parts of beta-caryophyllene.
4. A non-resistant livestock feed comprising the meat flavor improving agent of any one of claims 1 to 2, wherein the non-resistant livestock feed comprises a non-resistant feed additive and a basal feed; the basic feed comprises corn, defatted soybean, mulberry leaf powder, oat bran, wheat bran, defatted rice bran, stone powder, calcium hydrophosphate, L-lysine hydrochloride, DL-methionine, L-threonine, L-tryptophan, L-arginine, L-isoleucine, compound vitamin, organic trace element premix and sodium chloride.
5. The antibiotic-free livestock and poultry feed for improving meat flavor according to claim 4, wherein: in the non-antibiotic livestock and poultry feed, the additive amount of the non-antibiotic feed additive is 0.01% -10%.
6. A method of preparing a non-antibiotic feed additive for improving meat flavor according to any one of claims 1 to 3, comprising the steps of:
step 1), respectively weighing the natural plant essential oil compound, the loquat leaves, the amomum villosum shells, the chlorella powder, the litchi shells and the passion fruit peels according to the parts by weight;
step 2), sequentially processing and superfine grinding weighed loquat leaves, fructus amomi shells, chlorella powder, litchi shells and passion fruit peels, and uniformly mixing the weighed loquat leaves, fructus amomi shells, chlorella powder, litchi shells and passion fruit peels with a natural plant essential oil compound to obtain mixed powder;
and 3) sieving the mixed powder through a 80-120 mesh sieve to obtain the antibiotic-free feed additive for improving meat flavor.
7. The method of preparing a non-antibiotic feed additive for improving meat flavor according to claim 6, further comprising the preparation of a natural plant essential oil complex comprising the steps of:
step 1), weighing nerolidol, dl-citronellol and beta-caryophyllene according to the weight parts, and uniformly mixing to prepare mixed essential oil;
and 2) adding an adsorption carrier into the mixed essential oil prepared in the step 1) for adsorption, and adding a heating and melting coating material for coating to obtain the natural plant essential oil compound.
8. The method for preparing a non-antibiotic feed additive for improving meat flavor according to claim 7, wherein in the step 2) of preparing the natural plant essential oil compound, the adsorption carrier is a mixture of any one or more of mesoporous silica, cyclodextrins, modified starch and porous starch.
9. The antibiotic-free feed additive for improving meat flavor according to claim 7, wherein in the preparation step 2) of the natural plant essential oil compound, the coating material is any one of edible glyceryl monostearate, stearic acid and polyethylene glycol.
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