An additive for increasing intermuscular fat and flavor of beef

A technology of additives and flavors, applied in food processing, additional food elements, animal husbandry, etc., can solve the problems of undisclosed natural plants and microorganisms, improve cattle production performance, etc., to increase intermuscular fat, have no toxic side effects, enhance The effect of digestion and absorption

Active Publication Date: 2020-09-25
贵州中科微农生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are a variety of feed additive formulations suitable for cattle, most of which focus on improving the performance of cattle, but there are few reports on improving the quality of beef, especially the method of combining natural plants and microorganisms to improve beef. Quality studies have not been reported and there are no published programs to improve cattle performance and improve beef quality by using natural plants and microorganisms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: This additive that increases beef intermuscular fat and local flavor is made up of the natural plant compound of 90% by mass percentage and the microbial complex bacterial agent of 10% by mass percentage, wherein the composition of natural plant compound is perilla leaf powder 60kg , vetiver powder 25kg, rosemary powder 15kg;

[0022] Among them, the composition and mass percentage of the microbial composite bacterial agent is that the number of effective viable bacteria is greater than or equal to 10 10 CFU / g Saccharomyces cerevisiae fermentation product 60%, effective viable count ≥ 10 10 CFU / g Lactobacillus acidophilus fermentation product 25%, effective viable count ≥ 10 10 The CFU / g Bacillus subtilis fermentation product is 15%, and the components are mixed evenly, and dried at room temperature to obtain a microbial composite bacterial agent.

[0023] The preparation method of above-mentioned additive is as follows:

[0024] (1) Weigh 60 kg of drie...

Embodiment 2

[0028] Embodiment 2: This additive that increases beef intermuscular fat and local flavor is made up of the natural plant compound preparation of mass percentage 95% and the microbial complex bacteria agent of mass percentage 5%, wherein the composition of natural plant compound preparation is Perilla leaf powder 65kg , vetiver powder 25kg, rosemary powder 15kg;

[0029] Among them, the composition and mass percentage of the microbial composite bacterial agent is that the number of effective viable bacteria is greater than or equal to 10 10 CFU / g Saccharomyces cerevisiae fermentation product 65%, effective viable count ≥ 10 10 CFU / g Lactobacillus acidophilus fermentation product 25%, effective viable count ≥ 10 10 CFU / g Bacillus subtilis fermentation product 10%, each composition is mixed evenly, after drying at room temperature, the microbial composite bacterial agent is obtained.

[0030] The preparation method of above-mentioned additive is as follows:

[0031] (1) Weigh...

Embodiment 3

[0035] Embodiment 3: This additive that increases beef intermuscular fat and local flavor is made up of the natural plant compound preparation of mass percentage 92% and the microbial complex bacterial agent of mass percentage 8%, wherein the composition of natural plant compound preparation is Perilla leaf powder 60kg , vetiver powder 30kg, rosemary powder 10kg;

[0036] Among them, the composition and mass percentage of the microbial composite bacterial agent is that the number of effective viable bacteria is greater than or equal to 10 10 CFU / g Saccharomyces cerevisiae fermentation product 60%, effective viable count ≥ 10 10 CFU / g Lactobacillus acidophilus fermentation product 20%, effective viable count ≥ 10 10 The CFU / g Bacillus subtilis fermentation product is 20%, and the components are mixed evenly, and dried at room temperature to obtain a microbial composite bacterial agent.

[0037] The preparation method of above-mentioned additive is as follows:

[0038] (1) We...

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PUM

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Abstract

The invention discloses an additive for increasing intermuscular fat and flavor of beef, which is composed of 90-95% by mass of natural plant complex and 5-10% by mass of microbial compound inoculant, wherein the composition of the natural plant complex And the mass percentage is 60-65% of perilla leaf powder, 20-30% of vetiver powder, and 10-15% of rosemary powder; 90 days before the fattening cattle are slaughtered, start adding and using the additive provided by the invention in the feed , the addition amount is 5-10% of the basic diet quality; using the green additive provided by the invention can significantly increase the intermuscular fat content of beef cattle, and can significantly increase the muscle unsaturated fatty acid content and flavor amino acid content, thereby improving meat quality and flavor. the goal of.

Description

technical field [0001] The invention relates to a feed, in particular to an additive for increasing intermuscular fat and flavor of beef, and belongs to the technical field of breeding feed. Background technique [0002] Beef cattle breeding is the main industry of my country's animal husbandry. my country is not only a big country of cattle raising but also a big country of beef consumption. With the improvement of living standards, people have higher and higher requirements for beef quality, and they prefer snowflake beef with high intermuscular fat content. At the same time, they also require good color and tenderness. High, juicy, delicious flavor, moderate saturated fatty acid content. [0003] In order to increase intermuscular fat and improve beef flavor, domestic and foreign researchers have developed some feed additives, such as betaine, taurine, etc., but these additives are generally expensive and the effect is not obvious. Therefore, the development of cost-effe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K50/10A23K10/30A23K10/37A23K20/163A23K10/18A23K10/12
CPCY02P60/87
Inventor 邓先余彭塘福林连兵夏雪山崔秀明王雷
Owner 贵州中科微农生物技术有限公司
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