Maillard reaction product for improving milk performance of dam

Abstract

The invention relates to a maillard reaction product for improving the milk producing ability of a female. The raw materials of the invention comprise the following components: glycine, starch, soybean protein concentrate, ammonia sulfate and methionine. The components are added into a mixer for 8 to 10 minutes of mixing according to a certain proportion so as to form a mixture which is preserved at 70+-3 DEG C for 72 to 96 hours; and the maillard reaction product is obtained when the mixture becomes light brown and has aromatic odor. The nutritive substance is not easily damaged and the toxic substance is not easily produced through the long-time moderate maillard reaction at a lower temperature after the components are mixed together. The maillard reaction product which is added into feedstuff has good effects on improving the milk producing ability of the female.

Description

technical field [0001] The present invention relates to Maillard reaction products, in particular to Maillard reaction products for adding to animal feed. Background technique [0002] Maillard reaction, also known as "non-enzymatic browning reaction", was proposed by French chemist L.C.Maillard in 1912. The so-called Maillard reaction is a kind of non-enzymatic browning widely present in the food industry. It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). The reaction that occurs during the process, after a complicated process, finally produces a brown or even black macromolecular substance melanoid or melanoid, also known as carbonyl ammonia reaction. [0003] Maillard reaction can produce a large number of aroma components, which have been used to prepare various flavors, fragrances and flavor enhancers. When the types, proportions and reaction conditions of amino acids and reducing sugars are different, fragra...

AI Technical Summary

Problems solved by technology

[0005] In the prior art, the Maillard reaction is generally formed by the action of monosaccharide molecules and amino acids, and needs to be reacted at a relatively high temperature, so that the reactants are coked, which is easy to cause the destruction of nutrients and the production of toxic substances. It should be done as much as possible in practice. avoid