Biological mixed feed capable of enhancing quality of animal meat and production technology thereof

Abstract

The invention discloses an antibiotic free, hormone free and harmful additive free biological mixed feed capable of improving quality of meat and suitable for feeding of various meat animals, and a production method thereof. The biological mixed feed comprises the following materials, by weight: 8-10% of biological fermentation cotton seed meal, 3-5% of polypeptide biological blood powder, 80-84% of mixed forage powder, 3-5% of feed additive and 1-5% of plant oil. According to exogenous enzyme and microbial fermentation, macro-molecule protein raw materials are decomposed into polypeptides and small peptides, so as to degrade anti-nutritional factors like non-starch polysaccharides in the forage and increase utilization rate of the forage; meanwhile, abundant B-group vitamin, free amino acid and organic acidity are generated during a fermentation process to promote deposition of flavor amino acid, inosinic acid and unsaturated fatty acid in muscle, so as to enhance quality of meat. Freshwater fish, fryers and growing and fattening pigs fed by the biological mixed feed for animals of the invention have characteristics of fast growth speed, and elastic, chewy, delicious and strongly fragrant fish meat, chicken and pork. The method of the invention is simple, requires no special equipment and is suitable for industrialized production.

Description

Technical field [0001] The invention belongs to the technical field of animal feed, and relates to the production of a biological compound feed, especially a biological compound feed that is free of antibiotics, hormones and harmful additives, can improve the quality of meat, and is suitable for feeding various meat animals. Feed and its production method. Background technique [0002] With the continuous improvement of the scale of the aquaculture industry and the strong demand for animal production performance by farmers, the production performance of animals has gradually improved, but the quality of meat products has been declining, and it is difficult to meet consumer demand for safe and high-quality meat. The quality of meat is mainly determined by the physical and chemical properties of meat. The chemical composition of meat is closely related to its nutritional value; the physical indicators of meat such as color, water retention, tenderness and juiciness directly affect ...

AI Technical Summary

Problems solved by technology

This kind of method can produce high-quality meat products, but it prolongs the animal breeding cycle, limits the production scale, increases the breeding cost and meat product cost, and is not suitable for large-scale breeding and large-scale promotion; Add additional feed additives to the diet, such additives include: Chinese herbal medicine, microecological preparations, trace elements, vitamins, conjugated linoleic acid, etc.

Chinese herbal medicine contains a variety of nutritional components and active substances, which can enhance animal immunity, promote the absorption of nutrients, and improve meat quality. High, which limits the use of Chinese herbal medicine feed additives; microecological preparations can promote the growth of probiotics in animals, antagonize the reproduction of pathogenic bacteria, promote feed digestion and absorption, provide nutrition, enhance animal immunity, etc., and can improve the water holding capacity and color of meat products , but the efficacy of microecological preparations is affected by factors such as the characteristics of the selected strains, the number of viable bacteria, and the physical state of the animal, and its effect is uncertain; trace elements can improve the anti-stress ability of animals and reduce the PSE caused by stress Meat (white muscle) and DFD meat (dark dry meat), but can not improve the flavor of meat; add vitamin E to the feed to keep the color of the meat bright during storage, reduce the drip loss of meat, and add vitamin C to improve pork fat Oxidative stability to prevent meat spoilage

However, vitamins only change the physical properties and post-processing preservation characteristics of meat products, but cannot change the flavor of meat products; conjugated linoleic acid reduces the synthesis rate of fat, increases the lean meat percentage of carcass, increases fat saturation, and reduces The oxidative rancidity of the cell wall improves the water resistance, but the conjugated linoleic acid cannot improve the flavor of the meat, which limits the use of conjugated linoleic acid as a feed additive to improve the flavor of the meat

[0004] So far, there has not been a biological compound feed that does not contain antibiotics, hormones, and harmful feed additives and can improve meat quality, and is suitable for feeding various meat animals. It is an additive and can improve the quality of meat products, and the technology of biological compound feed suitable for raising various meat animals is disclosed