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Livestock and poultry meat quality improver and application thereof

A meat quality improver, a technology for livestock and poultry, which is applied in the field of livestock breeding, can solve problems such as reducing the quality of meat products, and achieve the effects of improving nutritional value, good meat quality, and providing feed intake.

Inactive Publication Date: 2016-11-23
SHANGHAI XIANGCHUAN FEED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, genetic selection for performance and stress from routine management reduce meat quality

Method used

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  • Livestock and poultry meat quality improver and application thereof
  • Livestock and poultry meat quality improver and application thereof
  • Livestock and poultry meat quality improver and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The formula in the livestock and poultry meat quality improver provided by the present invention: with every 100 parts content, wherein:

[0052] Yeast selenium: 6 parts; Magnesium sulfate: 15 parts; Baking soda: 15 parts; Vitamin E: 0.5 parts; Small peptide: 15 parts; Threonine: 8 parts; Betaine: 15 parts; Choline: 8 parts; Astragalus 7 parts; 1 part of licorice; 1 part of Codonopsis pilosula; 1 part of Eucommia; 0.5 parts of black sesame;

[0053] Select 18 hybrid pigs with normal growth and development and a body weight of about 100kg from the pig farm, and divide them into two columns at random for feeding (the two columns are respectively named as the livestock and poultry meat quality improver group and the control group), with 9 pigs in each column, and the ratio of male to female is the same. The poultry meat quality improver group was fed with basal ration + 1% livestock and poultry meat improver, and the control group was fed with basal ration. The experiment...

Embodiment 2

[0071] The difference between this example and Example 1 is that the proportions in this example are yeast selenium: 5 parts; magnesium sulfate: 8 parts; baking soda: 9 parts; vitamin E: 0.2 parts; small peptide: 8 parts; Amino acid: 8 parts; Betaine: 8 parts; Choline: 10 parts; Astragalus 5 parts; Licorice 0.5 part; Codonopsis 0.5 part; Eucommia 0.5 part; The sum of the points is 100.

[0072] The results obtained in Example 2 are not statistically different from those in Example 1 (P>0.05), that is, they are consistent with the results in Example 1 within a certain error range.

Embodiment 3

[0074] The difference between this example and Example 1 is that the proportions in this example are yeast selenium: 9 parts; magnesium sulfate: 6 parts; baking soda: 14 parts; vitamin E: 1.5 parts; small peptide: 12 parts; amino acid: 12 parts; betaine: 13 parts; choline: 6 parts; astragalus 10 parts; licorice 1.5 parts; Codonopsis 1.5 parts; Eucommia 2.5 parts; The sum of the points is 100.

[0075] The results obtained in Example 3 are not statistically different from those in Example 1 (P>0.05), that is, they are consistent with the results in Example 1 within a certain error range.

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PUM

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Abstract

The invention discloses a livestock and poultry meat quality improver which is prepared from 2-10 parts of selenium yeast, 5-15 parts of magnesium sulfate, 5-20 parts of baking soda, 0.2-1.5 parts of vitamin E, 5-20 parts of small peptide, 2-10 parts of threonine, 5-15 parts of glycine betaine, 5-10 parts of choline, 5-10 parts of milkvetch roots, 0.5-1.5 parts of licorice roots, 0.5-1.5 parts of radix codonopsis pilosula, 0.5-2.5 parts of the bark of eucommia, 0.2-1.5 parts of black sesame seeds, 0.5-2.5 parts of the seeds of Chinese dodder and 0-60 parts of carriers, wherein the sum of the parts is 100. Experiment data proves that the livestock and poultry meat quality improver can remarkably improve meat color and tenderness, improve the fat ratio in muscle, and remarkably improve the content of unsaturated fatty acid in muscle, particularly the content of alpha-linolenic acid and gamma-linolenic acid.

Description

technical field [0001] The invention relates to a meat quality improver, in particular to a livestock and poultry meat improver capable of increasing intermuscular fat and improving fat components, and belongs to the field of livestock breeding. Background technique [0002] With the improvement of people's living standards and the abundance of livestock and poultry products, the problem of livestock and poultry meat quality has increasingly attracted people's attention. People not only require meat to be nutritious, but also have good taste and sensory properties. However, genetic selection for performance and stress from routine management have reduced meat quality. Meat products contain high levels of unsaturated fatty acids, which are prone to autocatalyzed fat oxidation caused by free radicals, which accelerates the color loss of meat products, increases drip loss, forms off-flavor substances, and forms overheated taste during storage and processing. Therefore, improv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16A23K1/175A23K1/14
Inventor 吴红梅
Owner SHANGHAI XIANGCHUAN FEED