Extraction method of total puerarin flavonoids and method for improving production performance of broiler chicken and quality of chicken meat by adopting total puerarin flavonoids

A technology of Pueraria total flavonoids and extraction method, which is applied to medical preparations containing active ingredients, pharmaceutical formulas, plant raw materials, etc., and can solve problems such as drug residues and meat flavor decline

Inactive Publication Date: 2014-12-03
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the deepening of research, people have gradually realized that these additives are harmful to human and animal health, such as drug resistance and drug residues, which have become a new source of pollution in meat products
At the same time, due to the development of intensive farming and the popularization of full-price feed, the growth rate of broiler chickens has been greatly improved compared with the past, but the meat quality and flavor have declined.

Method used

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  • Extraction method of total puerarin flavonoids and method for improving production performance of broiler chicken and quality of chicken meat by adopting total puerarin flavonoids
  • Extraction method of total puerarin flavonoids and method for improving production performance of broiler chicken and quality of chicken meat by adopting total puerarin flavonoids
  • Extraction method of total puerarin flavonoids and method for improving production performance of broiler chicken and quality of chicken meat by adopting total puerarin flavonoids

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Experimental program
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Effect test

Embodiment 1

[0017] A method for extracting total flavonoids of Pueraria radiata, the steps of which are:

[0018] (1) Take the kudzu root medicinal material, wash and cut into small pieces;

[0019] (2) Add a 30-80% ethanol solution that is 6-10 times the volume of the kudzu root medicinal material, soak for 0.5-2 hours, take out the impregnation solution, and extract each portion of the kudzu root medicinal material 1-3 times;

[0020] (3) After mixing the impregnating solution, put it on the macroporous adsorption resin column, first elute the impurities with water, then elute with 30-70% ethanol, and collect the ethanol eluate;

[0021] (4) Concentrate the collected ethanol eluent, after concentration, add ethanol to make the concentration of ethanol in the concentrated solution reach 70-80%, and then filter to remove the precipitate;

[0022] (5) Concentrate the filtrate, add n-butanol for extraction, recover n-butanol, concentrate and dry, and the yield of Pueraria flavonoids is 5-1...

Embodiment 2

[0025] The method for improving broiler production performance and chicken quality with total flavonoids of puerariae root is characterized in that the total flavonoids of puerariae root is added to the basal diet of broiler chickens.

[0026] (1) Select 275 1-day-old AA broilers with an initial weight of 45-50 g, and randomly divide them into 5 treatment groups, with 5 replicates in each group and 11 birds in each replicate (see Table 1). Before the test, the chicken house and surrounding environment and test equipment were thoroughly disinfected. The test chickens were kept in cages, and the temperature, humidity, light and natural ventilation were controlled during the test period. On the first and second days, the chicken house was illuminated 24h / d, and then 23h / d, that is, the lighting was stopped for 1h at night. Keep the house temperature at 32-34°C in the first week, and stop heating when the temperature reaches 24°C. Free access to food and water, immunization accor...

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PUM

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Abstract

The invention discloses an extraction method of total puerarin flavonoids. The extraction method comprises the steps of (1) cleaning, and cutting into pieces; (2) adding an ethanol solution, impregnating, and taking out the impregnating solution; (3) mixing the impregnating solution, enabling the impregnating solution to pass through a macroporous resin column, eluting by ethyl alcohol, and collecting the eluent; (4) concentrating the eluent, filtering, and removing precipitates; and (5) concentrating the filtrate, extracting, concentrating and drying. The invention also discloses a method for improving the production performance of broiler chicken and the quality of chicken meat by adopting the total puerarin flavonoids. The total puerarin flavonoids are flavonoids compounds containing phenolic hydroxyl, and the main component of the total puerarin flavonoids is isoflavones compounds; the total puerarin flavonoids have the efficacies of improving the activity of antioxidant enzyme, reducing the generation of MDA, reducing damages of free radical mediated lipid peroxidation reaction to an organism and strengthening anti-oxidative damage of the organism; as the total puerarin flavonoids are added in the broiler chicken production, an artificially synthesized additive is not remained in broiler chicken, and the production performance of the broiler chicken and the quality of the chicken meat are also improved.

Description

technical field [0001] The invention belongs to the technical field of additives in broiler chicken production, and in particular relates to a method for improving broiler chicken production performance and chicken quality by kudzu root flavonoids. Background technique [0002] With the rapid development of the modern feed industry, a large number of artificially synthesized additives such as antibiotics, growth-stimulating hormones, insect repellents, hormones, flavoring agents, modifiers, and preservatives are commonly added to feed. However, with the deepening of research, people have gradually realized that these additives are harmful to human and animal health, such as drug resistance and drug residues, which have become a new source of pollution in meat products. At the same time, due to the development of intensive farming and the popularization of full-price feed, the growth rate of broilers has been greatly improved compared with the past, but the meat quality and f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/14A61K36/488
Inventor 宋小珍上官新晨陈玉敏黄涛张清峰许兰娇符运斌
Owner JIANGXI AGRICULTURAL UNIVERSITY
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