Feed additive for improving flavor of livestock meat and prolonging shelf life of livestock meat

Abstract

The invention discloses a feed additive for improving the flavor of livestock meat and prolonging the shelf life of the livestock meat. The feed additive comprises the following main raw material components in part by weight: 1 to 5 parts of magnesium methionine, 4 to 8 parts of insect chitosan or / and selenoprotein, 1 to 5 parts of sodium glutamate, 1 to 5 parts of premix for use in livestock latter fattening period and 0.5 to 1 part of vitamin. The feed additive prepared by the invention can be added into livestock feed directly. When the livestock are fed by the feed containing the additive, the normal metabolic function of the digestive system, particularly the liver tissue, of the livestock can be maintained; the accumulation amount and position of the metabolic reactions of the fat, proteins, micro elements and the like can be regulated; and finally, the flavor of the livestock meat can be improved and the shelf life of the livestock meat can be prolonged. The raw materials of the invention are widely available and can be purchased in market easily; the preparation process is simple; and the feed additive is convenient to use and environmentally-friendly, and avoids any harmful residue.

Description

technical field

[0001] The invention relates to the field of feed additives, in particular to a feed additive which improves the flavor of poultry meat and prolongs its shelf life. Background technique

[0002] Research on poultry carcass quality and meat quality improvement has been active in recent years, among which the research carried out through nutritional regulation methods mainly includes:

[0003] 1. Study on the effect of antioxidant vitamins on chicken quality. The functions of VE, VC, and VA as protective antioxidants have been recognized by people. Adding high levels of VE, VC, and VA to poultry feed can reduce the lipid oxidation rate and maintain the integrity of the cell membrane after slaughter, and improve poultry meat quality. The quality of the meat can keep the fresh appearance and color for a long time, and reduce the loss of dripping water. ①Vitamin E: Mitsumoto et al. (1993) compared and studied the effects of two VE supplementation methods (direct...

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