Diet regulation and control method capable of improving mutton quality

A technology for meat quality and mutton, applied in animal feed, additional food elements, animal feed, etc., can solve problems such as changes in mutton smell, achieve the effect of reducing feed costs, reducing mutton drip loss, and the method is simple and easy to implement

Active Publication Date: 2009-04-29
江苏乾宝牧业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the application of vitamin E in feed is more, such as the patent application "premix formula for high-efficiency fattening lamb for meat" (application number is: 200710185290.1); : 200710193865.4 ); "A Feed Additive and Its Preparation Method" (Application No.: 200610107013.4); 00123767.5 ); "Compound Premixed Feed for Pi

Method used

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  • Diet regulation and control method capable of improving mutton quality
  • Diet regulation and control method capable of improving mutton quality
  • Diet regulation and control method capable of improving mutton quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation of embodiment 1 lamb basal diet

[0021] Prepare the basal diet of the lamb according to the following formula: 50.3% corn, 21% soybean meal, 19% bran, 4% dry brewer's grains, 1.2% calcium hydrogen phosphate, 1.5% stone powder, 1% salt, additive premix (purchase in the market) )2%. The above-mentioned components are mixed together according to the proportion to obtain the basic ration of the lamb.

Embodiment 2

[0022] Embodiment 2 Lamb feeding comparison test

[0023] 18 three-month-old Boer goat lambs were divided into three groups, with six repetitions in each group. This experiment was carried out in Beijing Gaote Sheep Farm. The experiment was divided into three groups:

[0024] Control group: basal diet (see embodiment 1)

[0025] Treatment I: basic diet + vitamin E320IU / per bird. day

[0026] Treatment II: basic diet + vitamin E880IU / per bird. day

[0027] Add vitamin E (a-tocopherol acetate, 1mg=1IU, purchased from the Feed Industry Center of the Ministry of Agriculture) to the basal ration one week before feeding, stir evenly, and then feed.

[0028] During the whole period of the experiment, conventional feeding and management were adopted, feeding in pens, drinking water freely, feeding twice in the morning and evening, and taking coarse material arbitrarily. From the beginning of weaning to the end of fattening, a total of five months.

Embodiment 3

[0029] Example 3 Mutton Quality Identification

[0030] 1 Meat sensory indicators

[0031] The Boer goats fed in Example 2 were slaughtered, and the longissimus dorsi and gluteal muscles were taken to detect the meat quality

[0032] test methods

[0033] 1.1 Cooked meat rate

[0034] It refers to the weight of water lost in the process of protein denaturation and solidification in the heating process. It is expressed by the ratio of muscle weight before and after steaming. The cooking method (Li Fuchang et al., 2001) is used to calculate the cooked meat rate. Longissimus dorsi and gluteus About 30g each, after peeling off the fat attached to the epimysium, weigh it with an electronic balance, put the sample in a pot and cook it in boiling water for 45 minutes, take it out, cool it, and weigh it again after 30 minutes, the results are shown in Table 1

[0035]

[0036] 1.2 Determination of drip loss

[0037] Take 30g meat samples of the longissimus dorsi and biceps femo...

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Abstract

The invention discloses a dietary modulation method for improving quality of mutton, comprising the steps of adding Vitamin E powder into feed for young fattening lamb with dosage of 320-880IU/ lamb.day, wherein the Vitamin E powder and the feed should be uniformly mixed; feeding the lamb after weaning with feed which is added with Vitamin E power for 4-5 months at each morning and night to get sheep with improved quality of mutton. The invention further discloses the effect of Vitamin E on improving quality of mutton, particularly effect on reducing smell of mutton. The method of the invention can reduce drip loss of mutton and strengthen anti-oxidation ability of mutton, such that the quality of mutton is improved and the smell of the mutton is reduced. The invention further lowers the cost of feed. In addition, the method is easy, safe and reliable.

Description

technical field [0001] The invention belongs to a feeding method for sheep, and in particular relates to a diet control method for improving the meat quality of mutton. Background technique [0002] With the gradual improvement of domestic people's living standards and the competition in the international meat market, higher requirements are placed on the quality of animal meat. [0003] The so-called meat quality, broadly speaking, includes four aspects: sensory quality, processing quality, nutritional value and hygienic quality of meat. Among them, the sensory quality is the most important aspect, the most concerned by consumers, and is closely related to the other three aspects of quality. The sensory quality of meat refers to the comprehensive effect of the color, tenderness, juiciness and flavor of meat on human sensory organs such as vision, taste, smell and touch, that is, the comprehensive feeling for people. [0004] Adding vitamin E to the diet has a great influe...

Claims

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Application Information

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IPC IPC(8): A01K67/02A23K1/16A23K20/174A23K50/10
Inventor 罗海玲孟慧
Owner 江苏乾宝牧业有限公司
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