Livestock and poultry meat quality modifier, and preparation method thereof

A technology for improving agent and meat quality, applied in the fields of animal husbandry, food processing, animal feed, etc., can solve the problems of unsatisfactory effect of livestock and poultry meat quality, waste of traditional Chinese medicine resources, low technical content, etc., to improve livestock and poultry production performance, The effect of promoting digestion and reducing dosage

Active Publication Date: 2011-11-09
BEIJING KEEPYOUNG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Livestock and poultry meat quality modifier, and preparation method thereof
  • Livestock and poultry meat quality modifier, and preparation method thereof
  • Livestock and poultry meat quality modifier, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Chinese medicine: 6 parts of tangerine peel, 3 parts of cinnamon, 2 parts of pepper, 2 parts of clove

[0035] Preparation:

[0036] (1) Bacillus subtilis is inoculated into common nutrient broth culture medium, at 37 ℃, 190rpm shaker culture, produces first-grade seed liquid, when bacterial content reaches 10 7-8 When the CFU / ml is about 8%, inoculate the first-grade seed liquid into the second-grade seed fermenter equipped with nutrient broth to expand the cultivation. The cultivation temperature is 34.5°C and the rotation speed is 190rpm. 9 When the CFU / ml is about, stop the fermentation and set aside;

[0037] (2) Inoculate Saccharomyces cerevisiae into the wort medium, 28 ℃, 190rpm shaker culture, produce first-class seed liquid, when the bacterial content reaches 10 7-8 When the CFU / ml is about 3.5%, the primary seed solution is inoculated into the secondary seed fermenter equipped with nutrient broth to expand the cultivation. The cultivation temperature is 34....

Embodiment 2

[0041] Traditional Chinese medicine: 4 parts of tangerine peel, 3 parts of cinnamon, 1 part of pepper, 3 parts of clove, 5 parts of licorice, 1 part of chrysanthemum, 1 part of ginseng, 8 parts of jujube, 1 part of Huoxiang, 2 parts of mulberry leaves, 2 parts of Codonopsis

[0042] Preparation:

[0043] (1) Inoculate Candida utilis, Saccharomyces cerevisiae, and Saccharomyces cerevisiae into wort medium respectively, and cultivate them on a shaker at 30°C at 220rpm to produce a first-grade seed liquid. When the bacterial content reaches 10 7-8 When the CFU / ml is about 5%, inoculate the first-level seed liquid into the second-level seed fermenter with an inoculation amount of 5% to expand the culture. The culture temperature is 30°C and the rotation speed is 220rpm. When the yeast content reaches 10 9 When the CFU / ml is about, stop the fermentation and set aside;

[0044](2) Select the above-mentioned Chinese medicinal materials, dry them at 50-60°C for 2-3 hours, grind them ...

Embodiment 3

[0047] Traditional Chinese medicine: 3 parts of tangerine peel, 3 parts of cinnamon, 2 parts of pepper, 6 parts of clove, 4 parts of astragalus, 3 parts of Eucommia, 1 part of ginger, 5 parts of licorice, and 1 part of chrysanthemum

[0048] Preparation:

[0049] (1) Bacillus licheniformis and Bacillus subtilis are respectively inoculated in common nutrient broth medium, at 37 ℃, 180rpm shaker culture, produce first-grade seed liquid, when bacterial content reaches 10 7-8 When the CFU / ml is about 3%, inoculate the first-level seed liquid with an inoculum amount of 3% into the second-level seed fermenter to expand the culture. The culture temperature is 34°C and the rotation speed is 180rpm. 9 When the CFU / ml is about, stop the fermentation and set aside;

[0050] (2) Candida utilis and Saccharomyces cerevisiae were respectively inoculated into wort medium, cultured on a shaker at 28° C. at 180 rpm to produce first-grade seed liquid. When the bacterial content reached 10 7-8 ...

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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 ...

Claims

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Application Information

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IPC IPC(8): A23K1/14A23K1/16A23K10/12A23K10/18A23K10/30
CPCY02P60/87
Inventor 肖传明刘春辉黄远荣
Owner BEIJING KEEPYOUNG TECH
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