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

A technology of feed additives and shelf life, applied in animal feed, animal feed, application, etc.

Active Publication Date: 2013-07-17
夏伦志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] In addition to the above, in recent years, most of the nutritional studies on improving meat quality and flavor of meat and poultry are single studies or simple combinations. To improve carcass quality, the research and development of compound special meat quality improver should have higher production value and technological innovation

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A feed additive for improving the flavor of poultry meat and prolonging its shelf life, comprising 0.50 kg of magnesium methioninate (magnesium methionine content above 98%), 2.25 kg of insect protein selenium, 0.5 kg of sodium glutamate, 1.75 kg of montmorillonite, 2.0 kg of meat and poultry fattening premix, 0.25 kg of vitamin premix, to ensure that V in each kilogram of premix A The content is 800,000-1 million IU, V E The content is 100,000-200,000 IU, V C The content is 60-80g (30% V C Phosphate) composition.

[0038] The preparation method is carried out as follows:

[0039] (1) Take by weighing 0.50 kilogram of magnesium methioninate (more than 98% of the magnesium methionine content), 0.5 kilogram of sodium glutamate, 2.25 kilogram of insect protein selenium, 1.75 kilogram of montmorillonite, 2.0 kilogram of poultry fattening premix, fully mix;

[0040] (2) Take by weighing 0.25 kilogram of vitamin premix, add in the above-mentioned material and mix evenly; ...

Embodiment 2

[0043] A feed additive for improving the flavor of poultry meat and prolonging its shelf life, consisting of 0.50 kg magnesium methionine (magnesium methionine content above 98%), 0.5 kg sodium glutamate, 2.25 kg insect chitin, 0.5 kg tea powder, meat poultry 1.0 kg of fattening premix, 0.25 kg of antioxidant vitamin premix, to ensure that V in each kilogram of premix A The content is 800,000-1 million IU, V E The content is 100,000-200,000 IU, V C The content is 60-80g (30% V C Phosphate) composition.

[0044] The preparation method is carried out as follows:

[0045] (1) Weigh 0.5 kg of magnesium methionine (magnesium methionine content is more than 98%), 0.5 kg of sodium glutamate, 2.25 kg of insect chitin, 1.0 kg of non-medicinal premix for broilers, and 0.5 kg of tea powder and fully mix;

[0046] (2) Take by weighing 0.25 kg of anti-oxidant vitamin premix, add in the above-mentioned material and mix evenly;

[0047] (3) Subpackaged, sealed, ventilated and kept in a ...

Embodiment 3

[0049] A feed additive for improving the flavor of poultry meat and prolonging its shelf life, consisting of 0.50 kg of magnesium methionine (magnesium methionine content above 98%), 0.5 kg of sodium glutamate, 1.75 kg of insect chitin, and 0.5 kg of organic insect protein selenium , 0.5 kg of tea powder, 1.0 kg of drug-free premix for meat and poultry fattening, 0.25 kg of vitamin premix, to ensure that V in each kg of premix A The content is 800,000-1 million IU, V E The content is 100,000-200,000 IU, V C The content is 60-80g (30% V C Phosphate) composition.

[0050] The preparation method is carried out as follows:

[0051] (1) Weigh 0.5 kg of magnesium methioninate (magnesium methionine content is more than 98%), 0.5 kg of sodium glutamate, 1.75 kg of insect chitin, 0.5 kg of organic insect protein selenium, 1.0 kg of special drug-free premix for meat and poultry fattening, Mix 0.5 kg of tea powder thoroughly;

[0052] (2) Take by weighing 0.25 kilogram of vitamin pr...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/16A23K1/14A23K1/18
Inventor 夏伦志吴东程玉冰汪丽陈丽园
Owner 夏伦志
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