Nutrition fortified cattle feed containing natural astaxanthin

Abstract

The invention discloses a nutrition fortified cattle feed containing natural astaxanthin. The nutrition fortified cattle feed is prepared from the following components in percentage by weight: 1-10% of natural astaxanthin and 90-99% of a compound feed, wherein the natural astaxanthin is extracted from algae, funguses, fish, shrimps, crabs, plants and the like. The biologic characteristics and the pharmacal characteristics of the astaxanthin are utilized, and specific super-strong tinting strength and nutritive health-care functions are exerted; based on the compound feed for cattle, the natural astaxanthin is added, the absorption, the conversion and the storage of the cattle are effectively utilized, the natural astaxanthin in the feed can promote microorganisms and body tissue in cattle rumens to be synthesized into various vitamins, the appetite is stimulated, reproduction and lactation are facilitated, the healthy state of a respiratory system and mucosae is maintained, and normal eyesight is maintained; and the natural astaxanthin which is not converted finally is transferred and stored into the muscle cells of the cattle, the generation of allochromatic metmyoglobin cells is avoided, and the generation of oxidation reactions in muscle cells of beef is thoroughly avoided.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a nutritionally enhanced cattle feed containing natural astaxanthin. Background technique [0002] In terms of taxonomy, cattle are scientifically divided and classified according to the characteristics and characteristics of external shape, anatomical structure and physiological habits. Cattle belong to Chordata, Vertebrate, Artiodactyla, Artiodactyla, Rnminatia, Bovidae, Boinae, Bovine or Animals of the genus Buffalo or Quasi-Bison. Cattle is a huge taxonomic cluster. There are as many as 13 species in existence. They belong to mammals, are herbivorous, and have a stout body. The meat and milk can be used for food, the cowhide can be used as industrial raw materials and clothing materials, and the horns can be used as medicinal materials and handicrafts, etc. Cattle can also provide labor for agricultural production. [0003] Beef is one of the meat foods. China's p...

AI Technical Summary

Problems solved by technology

[0004] Along with the advancement of modern processing technology and the pursuit of health by human beings, in the dietary structure, beef products as low fat and high protein have become the best gourmet choice, but at the same time, new requirements are put forward for traditional production and processing technology. Two characteristics determine the quality of beef products: one is the color and luster of lean meat and the distribution of content in fat, the other is the tenderness of meat. After the cattle are slaughtered, due to the termination of metabolism in the muscle tissue, "oxygen free radicals" and other The metabolism of "oxidants" leads to the increase of partial myoglobin, which eventually leads to the loss of color of beef, which is easy to age, deteriorate and even smell. It is very easy to have inconsistent color inside and outside of meat products, which seriously affects the appearance and appetite of meat products.

[0005] To solve this problem, the traditional treatment method is to soak the beef in vinegar or alcohol for several hours, or store it in a cold storage at a low temperature of 0°C for 12 to 24 hours, or add artificial red pigments during processing to maintain the bright red color. , it is time-consuming and labor-intensive to do so, and Muslims who eat beef as their staple food are forbidden to drink in the food culture. At the same time, it is easy to cause unscrupulous merchants to take risks and add chemical pigments or toxic pigments that are expressly prohibited by the state, which will cause serious food safety problems and directly threaten human health