Livestock and poultry meat quality modifier, and preparation method thereof

Abstract

The invention belongs to the field of feedstuff additives, and relates to a livestock and poultry meat quality modifier, and a preparation method thereof. The modifier is characterized in that: crushed and sieved tangerine peel, cinnamon, hot pepper, and clove are adopted as main materials; bean pulp, corn flour and wheat bran are adopted as auxiliary materials; the materials are processed through steps of water-steeping, pH value regulating, sterilizing, and cooling; the materials are then inoculated with probiotics for fermentation; after fermentation, the materials are dried, such that themodifier is obtained. The meat quality modifier is used as a livestock and poultry feedstuff additive. The addition amount of the modifier in the feedstuff is 0.02% to 0.5% by weight. The modifier can be used for replacing antibiotic medicines and hormone medicines used in current livestock and poultry productions. With the modifier, livestock and poultry digestions can be promoted, livestock andpoultry production performances can be improved, livestock and poultry meat qualities and flavors can be improved, and livestock and poultry product added values can be increased. The modifier also has advantages of no toxic and side effect, no pollution, no residue. The modifier causes no drug resistance. With the modifier, livestock and poultry meat production requirements of high-efficiency, high-quality and health can be satisfied.

Description

technical field [0001] The invention relates to a livestock and poultry meat quality improver and a preparation method thereof, belonging to the field of feed additives. Background technique [0002] With the improvement of people's living standards, people's dietary structure has been greatly adjusted, the proportion of animal food is increasing, and people's attention to physical health is gradually increasing. As an important part of human diet, livestock and poultry meat should not only be hygienic and taste good, but also pay more and more attention to meat quality such as meat color, drip loss, and shelf life. The extensive use of chemical synthetic drugs such as antibiotics and hormones has continuously improved the production level of livestock and poultry products, but at the same time, the quality and flavor of meat products have declined sharply and the emergence of drug residues has also become increasingly serious. [0003] Theoretically speaking, meat quality ...

AI Technical Summary

Problems solved by technology

These preparations have low technical content, rough quality, large dosage, poor palatability, and slow effect. Therefore, the effect of improving the quality of livestock and poultry meat is not satisfactory, and at the same time, it has caused a great waste of traditional Chinese medicine resources.

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