Raising technology for improving oxidation resistance of chicken meat

Abstract

The invention discloses raising technology for improving the oxidation resistance of chicken meat. A green tea water extract substitutes ordinary drinking water as drinking water for raised chickens, is fed from chicks, is slightly bitter, and can be gradually adapted due to the fact that the green tea water extract is the only drinking water, thereby avoiding the bitter mouthfeel caused by directly adding tea or tea polyphenol into a feed which is left by the chicks during eating. The technology inhibits an oxidation reaction of unsaturated fatty acid in the chicken meat, delays the deterioration speed of the chicken meat, and improves the antioxidation performance of the chicken meat; and a raising method is simple and easy, has a low cost, and has extremely broad application value and market prospect.

Description

technical field [0001] The invention belongs to the field of livestock and poultry feeding methods, and in particular relates to a feeding method for improving the antioxidant capacity of chicken. Background technique [0002] The experiment conducted in literature [1] was mainly aimed at laying hens. The method adopted was to add tea polyphenols to the diet of laying hens, and the effects of tea polyphenols on the production performance, lipid metabolism and egg quality of laying hens were investigated. [0003] The method adopted in literature [2] is to add tea polyphenols produced by chemical factories in broiler chicken diets. The disadvantage is that in the process of chemical production, the organic solvents remaining in tea polyphenols due to separation and purification will It enters the chicken due to the feed intake of the broiler chickens, and thus enters the human body. [0004] The method adopted in literature [3] is to spray the tea directly on the raw meat, b...

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Problems solved by technology

[0004] The method adopted in literature [3] is to spray the tea directly on the raw meat, the disadvantage is that the antioxidant effect is not obvious

[0005] The technologies involved in the literature all add tea or tea polyphenol solution to the feed. Because tea has a bitter taste, livestock will leave it in the diet and cannot take it into the body according to the designed amount, so the antioxidant effect will be affected; Or add tea or tea polyphenols to the feed and feed it into pellet feed to ensure the intake, but it will greatly increase the processing cost of the feed, and introduce traces of organic solvents remaining due to separation and purification

At present, there is no simple and effective feeding method that can improve the antioxidant capacity of chicken

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