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Obsolete broiler meat quality improving preparation and preparation method and application thereof

A meat quality improver and a technology for eliminating laying hens, which is applied in the field of feed additives, can solve problems such as difficult cooking and poor tenderness, and achieve the effects of easy operation, high content and high reliability

Pending Publication Date: 2019-07-05
NANJING XIAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the muscle of this eliminated chicken has a high content of connective tissue, poor tenderness, and is difficult to cook. How to tenderize this type of muscle to improve the eating quality of the meat is of great significance to improving the economic benefits of laying hens.

Method used

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  • Obsolete broiler meat quality improving preparation and preparation method and application thereof
  • Obsolete broiler meat quality improving preparation and preparation method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] The technical scheme of the present invention will be specifically described below in conjunction with embodiment:

[0029] 1. Eliminate the preparation of layer chicken quality improver

[0030] Eliminate the preparation of laying chicken quality improver and carry out by the component formula that table 1 adopts (unit in table 1 is parts by weight):

[0031] Table 1: Formula composition of quality improver for chicken hens eliminated

[0032]

[0033] The preparation method: mix the above-mentioned components uniformly so that the coefficient of variation of uniformity (CV) is less than 5%, so as to obtain the meat quality improver. At the same time, it is used in animal experiments to verify its application effect.

[0034] 2. Animal experiments:

[0035] 1. Experimental animals and grouping

[0036] (1) Animals: 3,600 Roman brown layer hens were eliminated at the age of 400 days, provided by Nanjing Chunshen Chicken Cooperative.

[0037] (2) Grouping of anim...

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PUM

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Abstract

The invention belongs to the field of feed additives and relates to an obsolete broiler meat quality improving preparation and a preparation method and application thereof. The meat quality improvingpreparation comprises rhodotorula mucilaginosa, saccharomyces cerevisiae, bacillus subtilis, vitamin E and plant essential oil. The preparation method includes: well mixing components. The improving preparation is added into livestock-poultry feed according to an adding amount of 0.1-0.3% of total weight of the feed. The improving preparation can serve as an antibiotic substitute to eliminate drugresidue, improve broiler meat and egg product quality and remarkably increase content of inosinic acid and intermuscular fat in broiler muscles to enable broiler meat to be smooth, tender and tasty;the improving preparation can also be used for preventing and controlling broiler diarrhea, improving immunity and disease resistance and lowering death and culling rate of broilers in the egg layingperiod, can improve feed conversion ate and egg laying performance and is conducive to purifying henhouse environment and protecting and improving ecological environment.

Description

technical field [0001] The invention relates to a quality-improving preparation for eliminated laying chickens, which belongs to the field of feed additives. Background technique [0002] At present, the breeding quantity of commercial layer chickens at home and abroad tends to be stable, the production structure is gradually improved, the number of large-scale layer farms is gradually increasing, and the breeding technology and equipment level of large-scale layer farms are improved. The production efficiency of laying hens has been improved. However, in order to pursue the greatest economic benefits, most of them adopt high-density cages, which will cause the laying hens to be in a state of stress for a long time and be stimulated by many unfavorable factors. It was eliminated by chicken farms due to the early decline in egg production capacity. In fact, the eliminated layer chicken has the characteristics of high protein, low fat, and low cholesterol. The protein conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/75A23K10/18A23K10/30A23K20/174
CPCA23K10/18A23K10/30A23K20/174A23K50/75
Inventor 周梅仙周业飞
Owner NANJING XIAOZHUANG UNIV