Chicken feed additive for improving meat quality and preparation process thereof

Abstract

The present invention discloses a chicken feed additive for improving meat quality and a preparation process thereof. The additive comprises the following components in parts by weight: 15-25 parts ofL-carnitine tartrate, 12-18 parts of betaine, 3-5 parts of saccharicterpenin, 0.8-2 parts of catechin, 0.6-1.4 parts of lemon yellow, 2-3 parts of trans-2,4-decadienal, 10-16 parts of calcium caseinate, 6-8 parts of iron methionine, 0.1-0.7 part of chromium methionine, 0.5-2.5 parts of selenium amino acid, 13-15 parts of chitosan, 5-7 parts of xanthan gum, 0.6-1 part of genipin and 30-40 parts ofbamboo vinegar. The preparation process comprises the following steps: S1, diluting and dissolving the chitosan by using the bamboo vinegar, adding the xanthan gum and the genipin for modification when the chitosan fully swells; S2, preparing base materials for the additive; and S3, conducting coating and vacuum freeze drying. The method uses the betaine and the saccharicterpenin to cooperate with the L-carnitine tartrate so as to promote the oxidation and decomposition of fat in chicken body, and to improve lean meat percentage, and the stability and the sustained-release capability of the additive are stronger.

Description

technical field [0001] The invention belongs to the technical field of animal feed additives, and in particular relates to a chicken feed additive for improving meat quality and a preparation process thereof. Background technique [0002] Feed additives refer to small or trace substances added during feed production, processing and use, which have significant effects on strengthening the nutritional value of basic feed, improving animal production performance, ensuring animal health, saving feed costs, and improving the quality of livestock products. Most of the existing conventional feed additives are synthetic hormones and synthetic antibiotics. Long-term use will produce drug resistance, and it is easy to remain in the broiler body, with obvious side effects, and it will reduce the performance of the chicken's own body, affect the ability of fat metabolism and conversion, and reduce lean meat. rate and taste. In addition, in the prior art, feed additives are mostly prepa...

AI Technical Summary

Problems solved by technology

Most of the existing conventional feed additives are synthetic hormones and synthetic antibiotics. Long-term use will produce drug resistance, and it is easy to remain in the broiler body, with obvious side effects, and it will reduce the performance of the chicken's own body, affect the ability of fat metabolism and conversion, and reduce lean meat. rate and taste

In addition, in the existing technology, the feed additives are prepared by directly mixing the components, and the slow-release performance and stability of the additives are poor, which affects its action time and effect in the chicken body.

[0003] The patent application number is CN201711007034.3, which discloses a chicken feed additive for improving meat quality. It is formulated with various Chinese herbal medicines such as hawthorn, white cardamom, cinnamon, malt, lemongrass, and medlar to improve the immunity of chickens. , and reduce the earthy smell, but it does not improve the conversion ability of excess fat in the chicken body, the lean meat rate is not high, and the slow-release performance and stability of the additive are poor. After entering the stomach, it is easy to be washed away

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