Feed additive, feed as well as preparation method and application of feed

Abstract

The invention relates to the technical field of feed, in particular to a feed additive, feed as well as a preparation method and application of the feed. The feed additive provided by the invention consists of the following components in parts by weight: 10-15 parts of rhizoma atractylodis macrocephalae fried with bran, 8-15 parts of radix astragali, 2-8 parts of honey-fried licorice root, 9-15 parts of scorched hawthorn fruit and 9-15 parts of fried malt, and the rhizoma atractylodis macrocephalae is rhizoma atractylodis macrocephalae fried with bran; the feed also comprises 2-8 parts of perilla leaves, 2-5 parts of dried ginger, 5-10 parts of mulberry leaves, 20-30 parts of pine needles and 2-7 parts of Chinese prickly ash. The bran-fried bighead atractylodes rhizome, the astragalus membranaceus, the honey-fried licorice root, the scorched hawthorn fruit and the fried malt are used as main materials, the perilla leaves, the dried ginger, the mulberry leaves, the pine needles and the pepper are used as auxiliary materials, and through the synergistic interaction of the main materials and the auxiliary materials, the effects of invigorating the spleen, replenishing qi, promoting digestion and invigorating the stomach can be effectively achieved, the conversion rate of the feed is increased, and the meat quality and the meat flavor can be improved.

Description

Technical Field

[0001] The present invention relates to the technical field of feed, and in particular to a feed additive, feed, and a preparation method and use thereof. Background Art

[0002] With the population growth and urbanization, the land resources available for grazing are becoming increasingly scarce. The feeding method of fattening in a stall can not only refine management and shorten the breeding cycle, but also reduce water and soil pollution and achieve sustainable development. However, under the condition of stall feeding, on the one hand, the animals' range of activities is limited, and their natural behaviors are restricted, such as lack of opportunities for free exploration and foraging, inability to carry out effective exercise, limited opportunities for adequate light and ventilation, etc., which seriously affect the overall disease resistance of animals and the flavor of meat; on the other hand, stall feeding and fattening often lead to a single source of forage and lack of diversity, which is not conducive to the meat sheep to obtain comprehensive and balanced nutrition and maintain a unique flavor. Therefore, at present, in order to increase the animal's market rate, most farms adjust feed, such as adding amino acids, fatty acids or other functional additives to feed to improve the nutritional content of feed and increase animal feed conversion rate, but the meat flavor of the output animals is poor.

[0003] The prior art discloses a method for improving the flavor of Duolang mutton. By fermenting silage, the mutton smell is reduced while ensuring the weight gain of the animal, and the traditional flavor of mutton is maintained. However, this method is not effective in improving the flavor of the animal's meat. Summary of the invention

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the defect that the feed additives in the prior art have a poor effect on improving meat quality, thereby providing a feed additive, feed and a preparation method and use thereof.

[0005] Another technical problem to be solved by the present invention is to overcome the defect that feed additives in the prior art cannot improve the nutritional components of meat, thereby providing a feed additive, feed and a preparation method and use thereof.

[0006] On the one hand, the present invention provides a feed additive, which is composed of the following components in parts by weight: 10-15 parts of fried Atractylodes macrocephala with bran, 8-15 parts of Astragalus membranaceus, 2-8 parts of roasted licorice, 9-15 parts of charred hawthorn, and 9-15 parts of fried malt, wherein the Atractylodes macrocephala is fried Atractylodes macrocephala with bran; and also includes 2-8 parts of Perilla leaf, 2-5 parts of dried ginger, 5-10 parts of mulberry leaf, 20-30 parts of pine needle, and 2-7 parts of Zanthoxylum bungeanum.

[0007] The invention comprises 12-13 parts of bran-fried atractylodes, 9-11 parts of astragalus, 4-6 parts of roasted licorice, 12-13 parts of charred hawthorn, 12-13 parts of fried malt, 5-6 parts of perilla leaves, 3-4 parts of dried ginger, 6-8 parts of mulberry leaves, 24-27 parts of pine needles and 4-6 parts of Chinese prickly ash.

[0008] In another aspect, the present invention provides a feed comprising the above feed additive.

[0009] In some embodiments, the amount of the feed additive added to the feed is 0.5wt%-4wt%.

[0010] Meanwhile, the present invention also provides a method for preparing the feed, which comprises mixing roughage, concentrated feed and the feed additive to prepare the feed.

[0011] In some embodiments, the feed preparation method comprises the following specific steps: mixing the feed additive with each concentrated feed to obtain a first mixture, mixing each roughage to obtain a second mixture, and mixing and granulating the first mixture and the second mixture to obtain the feed.

[0012] In some embodiments, the roughage includes at least one of corn stover, oats, and alfalfa.

[0013] In some embodiments, the concentrated feed includes at least one of corn, soybean meal, wheat bran, cottonseed meal, corn distiller's grains, and premix.

[0014] The feed additive, feed and feed preparation method provided by the present invention have any of the following uses:

[0015] (1) To increase the daily weight gain of poultry, livestock and aquatic products;

[0016] (ii) reducing the feed-to-meat ratio of poultry, livestock and aquatic products;

[0017] (3) Improving the meat quality and flavor of poultry, livestock and aquatic products;

[0018] (iv) Increase the content of amino acids and fatty acids in the edible parts of poultry, livestock meat and farmed aquatic products.

[0019] In some embodiments, the amino acid is at least one of lysine, threonine, valine, leucine, phenylalanine, aspartic acid, serine and histidine.

[0020] In some embodiments, the fatty acid is at least one of capric acid, palmitoleic acid, heptadecenic acid, oleic acid, linoleic acid or α-linolenic acid.

[0021] The technical solution of the present invention has the following advantages:

[0022] The feed additive provided by the present invention comprises the following components in parts by weight: 10-15 parts of bran-fried atractylodes macrocephala, 8-15 parts of astragalus, 2-8 parts of roasted licorice, 9-15 parts of charred hawthorn, and 9-15 parts of fried malt; and 2-8 parts of perilla leaves, 2-5 parts of dried ginger, 5-10 parts of mulberry leaves, 20-30 parts of pine needles, and 2-7 parts of Chinese prickly ash. The present invention uses bran-fried atractylodes macrocephala, astragalus, roasted licorice, charred hawthorn, and fried malt as main ingredients, and uses perilla leaves, dried ginger, mulberry leaves, pine needles, and Chinese prickly ash as auxiliary ingredients. The main ingredients synergize the auxiliary ingredients, which can not only effectively play the effects of strengthening the spleen and replenishing qi, replenishing qi and raising yang, and promoting digestion and strengthening the stomach, but also can improve meat quality and enhance meat flavor, and at the same time can also increase the content of nutrients in edible parts.

[0023] The radix astragali is sweet and slightly warm in nature, and it enters the spleen and stomach meridians. It has the effects of invigorating the spleen and replenishing qi, drying dampness and promoting diuresis, consolidating the exterior and stopping sweating, can improve the body's immune function, improve resistance, promote the excretion of water in the body, alleviate edema symptoms and has a certain antioxidant effect, which helps to delay aging; the radix astragali is sweet and slightly warm in nature, and it enters the spleen and lung meridians. It has the effects of invigorating qi and raising yang, invigorating the defense and consolidating the exterior, promoting diuresis and reducing swelling, promoting fluid and nourishing blood, relieving stagnation and relieving arthritis, and dispelling toxins and pus. It can enhance the body's immune function, eliminate free radicals in the body, delay aging and improve the body's endurance and anti-fatigue ability; the scorched hawthorn is sour and sweet, slightly warm in nature, and it enters the spleen and stomach meridians. It has the effects of digesting food and resolving accumulation, promoting qi and dispersing blood stasis, It has the effects of stopping diarrhea, clearing turbidity and lowering blood lipids. It can increase the secretion of digestive enzymes, promote food digestion, regulate blood lipid levels, prevent hyperlipidemia and lower blood lipids, and promote the excretion of turbid substances in the body; roasted malt is sweet and neutral in nature. It belongs to the spleen and stomach meridians. It has the effects of promoting qi and digestion, strengthening the spleen and appetizing. It can increase the secretion of digestive enzymes and promote food digestion; roasted licorice is neutral in nature, sweet in taste, and belongs to the heart, lung, spleen, and stomach meridians. It has the effects of tonifying the spleen and stomach, invigorating qi and restoring the pulse. It can eliminate or reduce the toxicity of certain toxins, has a certain protective effect on gastrointestinal ulcers, inhibits inflammatory reactions, relieves inflammatory symptoms, relieves spasmodic pain and cough, and helps regulate blood pressure and blood lipid levels.

[0024] The present invention compounds the above five materials, which can not only replace the use of antibiotics, improve the quality and flavor of meat, but also increase the content of nutrients in meat. At the same time, the feed additive provided by the present invention adds perilla leaves, dried ginger, mulberry leaves, pine needles, and prickly ash on the basis of bran-fried atractylodes, astragalus, roasted licorice, charred hawthorn, and fried malt, which ensures the health of animals and does not use antibiotics throughout the process, while improving the tenderness and water retention of meat, and increasing the content of minerals, amino acids, and fatty acids in meat.

[0025] The Chinese medicinal raw materials used in the feed additive provided by the present invention are strictly selected according to the catalog of edible natural plants promulgated by the Ministry of Agriculture and Rural Affairs of the People's Republic of China, and no Chinese medicinal materials with large bias or toxic side effects, which are not allowed to be used in the catalog of feed raw materials issued by the Ministry of Agriculture and Rural Affairs of the People's Republic of China, are selected. The purpose is to provide a high-efficiency, eco-friendly and healthy feed formula solution for the breeding industry. DETAILED DESCRIPTION

[0026] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0027] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0028] Example 1

[0029] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0030] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 12.5kg of bran-fried Atractylodes macrocephala, 10kg of Astragalus, 5kg of roasted Licorice root, 12.5kg of charred Hawthorn, and 12.5kg of roasted malt;

[0031] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of pepper.

[0032] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0033] Example 2

[0034] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0035] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 10kg of bran-fried Atractylodes macrocephala, 15kg of Astragalus, 2kg of roasted Licorice root, 15kg of charred Hawthorn, and 9kg of roasted malt;

[0036] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 8kg of perilla leaves, 2kg of dried ginger, 10kg of mulberry leaves, 20kg of pine needles, and 2kg of pepper.

[0037] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0038] Example 3

[0039] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0040] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 15kg of bran-fried Atractylodes macrocephala, 8kg of Astragalus, 8kg of roasted Licorice root, 9kg of charred Hawthorn, and 15kg of roasted malt;

[0041] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 2kg of perilla leaves, 5kg of dried ginger, 5kg of mulberry leaves, 30kg of pine needles, and 7kg of pepper.

[0042] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0043] Example 4

[0044] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0045] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 12.8kg of bran-fried Atractylodes macrocephala, 10.8kg of Astragalus, 4.2kg of roasted Licorice root, 12.6kg of charred Hawthorn, and 11.3kg of roasted malt;

[0046] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5.5kg of perilla leaves, 3.2kg of dried ginger, 7.8kg of mulberry leaves, 24.4kg of pine needles, and 4.2kg of pepper.

[0047] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0048] Comparative Example 1

[0049] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0050] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 12.5kg of bran-fried Atractylodes macrocephala, 10kg of Codonopsis pilosula, 5kg of roasted Licorice root, 12.5kg of charred Hawthorn, and 12.5kg of roasted malt;

[0051] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 2.5kg of angelica, 8.75kg of Poria, 10kg of yam (fried with bran), 6.25kg of tangerine peel, 6.25kg of Citrus aurantium (fried with bran), 6.25kg of Magnolia officinalis (ginger), 8.75kg of shiitake mushrooms, 2.5kg of nutmeg (fried), and 10kg of white lentil (fried);

[0052] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0053] Comparative Example 2

[0054] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0055] Weigh the main ingredients of bran-fried Atractylodes macrocephala, Astragalus membranaceus, and roasted Licorice root, the total weight of the main ingredients is 52.5 kg, wherein the mass ratio of bran-fried Atractylodes macrocephala, Astragalus membranaceus, and roasted Licorice root is 12.5:10:5;

[0056] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of pepper.

[0057] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0058] Comparative Example 3

[0059] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0060] Weigh the main ingredients of bran-fried Atractylodes macrocephala, Astragalus membranaceus, roasted licorice and charred hawthorn, the total weight of the main ingredients is 52.5 kg, wherein the mass ratio of bran-fried Atractylodes macrocephala, Astragalus membranaceus, roasted licorice and charred hawthorn is 12.5:10:5:12.5;

[0061] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of pepper.

[0062] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0063] Comparative Example 4

[0064] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0065] Weigh the main ingredients of bran-fried Atractylodes macrocephala, Astragalus membranaceus, roasted licorice and fried malt, the total weight of the main ingredients is 52.5 kg, wherein the mass ratio of bran-fried Atractylodes macrocephala, Astragalus membranaceus, roasted licorice and fried malt is 12.5:10:5:12.5;

[0066] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of pepper.

[0067] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0068] Comparative Example 5

[0069] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0070] Weigh the main ingredients of bran-fried Atractylodes macrocephala, Astragalus membranaceus, and charred hawthorn, the total weight of the main ingredients is 52.5 kg, wherein the mass ratio of bran-fried Atractylodes macrocephala, Astragalus membranaceus, and charred hawthorn is 12.5:10:12.5;

[0071] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of pepper.

[0072] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0073] Comparative Example 6

[0074] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0075] Weigh the main ingredients of bran-fried Atractylodes macrocephala, Astragalus membranaceus, fried malt and charred hawthorn, the total weight of the main ingredients is 52.5 kg, wherein the mass ratio of bran-fried Atractylodes macrocephala, Astragalus membranaceus, fried malt and charred hawthorn is 12.5:10:12.5:12.5;

[0076] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of pepper.

[0077] The main material and the auxiliary material are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0078] Application Example 1-Application Example 7

[0079] This application example provides a series of feed preparation methods, the specific steps and parameters are as follows:

[0080] (1) Weigh 32 kg of corn, 12 kg of soybean meal, 3 kg of wheat bran, 8 kg of cottonseed meal (crude protein>42), 5 kg of corn distiller's grains (DDGS), 17 kg of corn straw, 12 kg of oats, 5 kg of alfalfa, 5 kg of premix, and 1 kg of feed additive.

[0081] Weighed corn stalks, oats and alfalfa were put into a roughage mixer and stirred at 100 rpm for 30 min to obtain roughage. Weighed corn, soybean meal, wheat bran, cottonseed meal, corn distiller's grains, premix and feed additives were stirred at 100 rpm for 30 min to obtain concentrated feed.

[0082] The roughage and concentrated feed are pressurized and formed into granules by a granulator. The maximum temperature of the granulator is lower than 50°C during granulation. After cooling and drying, they are stored in a dry, ventilated and disease-free place.

[0083] Wherein, the feed additives are the feed additives prepared in Example 1 and Comparative Examples 1-6 respectively,

[0084] The premix was purchased from Beijing Precision Animal Nutrition Research Center Co., Ltd. (compound premix feed 5% fattening sheep-SG250). The main ingredients are vitamin A, vitamin D3, vitamin E, niacin, biotin, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, sodium selenite, potassium iodide, cobalt chloride, stone powder, calcium hydrogen phosphate, sodium chloride, sweetener, ethoxyquin, rice husk powder (carrier), etc.

[0085] Application Example 8

[0086] This application example provides a method for preparing a feed, and the specific steps and parameters are the same as those of Application Example 1, except that the feed additive is the feed additive prepared in Example 1, and the amount of the feed additive is 3wt% of the feed.

[0087] Application Example 9

[0088] This application example provides a method for preparing a feed, and the specific steps and parameters are the same as those of application example 1, except that the feed does not contain feed additives.

[0089] Application Example 10

[0090] This application example provides a method for preparing a feed, and the specific steps and parameters are the same as those of Application Example 1, except that the amount of the feed additive is 0.5wt% of the feed.

[0091] Application Example 11

[0092] This application example provides a method for preparing a feed, and the specific steps and parameters are the same as those of application example 1, except that the amount of the feed additive is 4wt% of the feed.

[0093] Application Example 12

[0094] This application example provides a method for preparing feed, and the specific steps and parameters are as follows:

[0095] Weigh 32kg of corn, 12kg of soybean meal, 3kg of wheat meal, 8kg of cottonseed meal (crude protein>42), 5kg of corn distiller's grains (DDGS), 17kg of corn stalks, 12kg of oats, 5kg of alfalfa, 5kg of premix, and 1kg of feed additive, mix them thoroughly, and obtain feed.

[0096] The feed additive was the feed additive prepared in Example 1, and the premix was purchased from Beijing Precision Animal Nutrition Research Center Co., Ltd. (compound premix feed 5% fattening sheep-SG250).

[0097] Experimental example

[0098] (1) Experimental methods

[0099] 1.1 Experimental location and time

[0100] The experiment was conducted at the mutton experimental base of Bayannur Agricultural and Animal Husbandry Science Research Institute, and the total duration of the experiment was 125 days.

[0101] 1.2 Experimental animals and materials

[0102] Experimental animals: 108 male lambs to be fattened of local Han sheep or hybrid breeds, weighing about 20 kg each.

[0103] Feed: the feed prepared in Application Example 1-9.

[0104] 1.3 Experimental design and diet ratio

[0105] This experiment adopted random grouping, and the experimental sheep were divided into 9 groups according to their weight. Each group contained 2 replicates, and each replicate had 6 lambs. Each experimental sheep occupied 2.5m 2 To ensure that they have enough space to move around. The experimental sheep were fed and drank freely to meet their nutritional needs for growth and development.

[0106] To ensure the accuracy and scientificity of the experiment, the feeding of the test sheep is done by a dedicated person and is carried out in strict accordance with the feeding management specifications. The sheep pens are disinfected regularly to maintain a good sanitary environment; at the same time, the epidemic prevention and health care of the sheep are also effectively implemented to ensure the health of the test sheep.

[0107] The experiment was divided into a pre-feeding period and an experimental period. In the pre-feeding period, all the experimental sheep were fed with lamb pellets, corn straw, alfalfa and other diets, and then gradually transitioned to the experimental feed; in the experimental period, experimental groups 1-9 were fed with the feed prepared in application examples 1-9 respectively.

[0108] During the experimental period, the body weight of each pen of experimental sheep was weighed before morning feeding on the first, 60th and 125th days after the start of the experiment, and the daily weight gain of the early feeding experiment (0-59 days), the late feeding experiment (60-124 days) and the whole feeding experiment (0-124) was calculated accordingly;

[0109] At the same time, the amount of feed fed to the experimental sheep was recorded every day, and all the leftovers were collected before the morning feeding of the next day, and the leftovers of each replicate were weighed to calculate the daily feed intake. According to the data of feed intake and body weight gain, the feed conversion rate (feed-to-weight ratio = daily feed intake / daily weight gain) was calculated to evaluate the effects of different feed ratios on the growth performance of the experimental sheep.

[0110] After the experiment, the test sheep of each experimental group were transported to the slaughterhouse for slaughter. After slaughter, sampling points were selected in the middle or upper part of the hind leg muscle of the mutton carcass with corresponding marks, and the meat was divided into pieces of about 500g. Then the cut meat pieces were put into pre-prepared, clean and hygienic sealing bags. After labeling, they were frozen and sealed, and then sent to the Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences, for testing the meat taste and nutrient content of the test sheep.

[0111] The test parameters for the taste of the meat of the test sheep are the moisture, protein, fat content, pH value, cooking loss, centrifugal loss, shear value, color, and sensory evaluation of the mutton.

[0112] The moisture, protein and fat contents of mutton were determined according to the methods specified in national standards GB 18394-2020, GB / T 5009.5 and GB5009.6 respectively.

[0113] The pH value was determined by using a portable pH meter and directly inserting a glass probe into the sample for measurement. Each sample was measured three times at different locations and the results were averaged. The pH meter was calibrated with pH 4.00 and pH 7.00 calibration solutions before use.

[0114] The specific method for determining cooking loss is to cut the thawed meat sample into pieces of about 65g, place them in a cooking bag, evacuate the air in the bag, make the surface of the meat piece close to the cooking bag, seal the bag, immerse it in a 71°C water bath for 35 minutes, then take it out, cool it to room temperature, wipe off the moisture on the surface of the meat with filter paper, record the weight and calculate it.

[0115] The centrifugal loss test method is to remove fat from the meat sample to be tested, cut it into pieces, and weigh and record the initial weight. Then, place the meat sample in a centrifuge tube and set low-temperature and high-speed centrifugation conditions to separate water and soluble matter. After centrifugation, gently wipe off the water on the surface of the meat sample and weigh it again. By comparing the weight change before and after centrifugation, the centrifugal loss rate (CeL%) is calculated to evaluate the water retention performance of mutton.

[0116] The shear force was determined by placing the sample after cooking loss at 4°C for 12 hours, then cutting it into 1×1×2 cm strips and using a TA-XT2i texture analyzer to determine the shear force. The speed before measurement was 2.0 mm / s, the speed during measurement was 1.0 mm / s, and the speed after measurement was 10.0 mm / s. The result was the average of 6 strips.

[0117] The color was determined by exposing the meat sample to 4°C for 35 minutes, then randomly selecting four points on its surface for measurement using a colorimeter, and recording the brightness value (L), redness value (A), and yellowness value (B) of the sample.

[0118] The sensory evaluation method is to randomly select 4 sheep from each experimental group for slaughter, collect the hind leg meat in time for mutton tasting test, take 1kg of meat sample from the semimembranous muscle of each sheep, renumber it, hide the original group, put the meat sample into different pots, submerge it with water, boil it for 30 minutes, and cut it into slices with different knives after natural cooling and put it into different tableware for volunteers to taste. Invite 7 volunteers to evaluate the cooked mutton. The evaluation items include: color and appearance, aroma and smell, umami taste, tenderness and chewing, and taste freshness evaluation. Rinse your mouth with mineral water between tasting each variety. The score adopts a 10-point system, and each volunteer scores independently; statistical method: remove the highest score and the lowest score, and calculate the arithmetic average of the five indicators of the four tests. The comprehensive score of each experimental group = P 色 ×0.15+P 香 ×0.25+P 味 ×0.25+P 嫩度 ×0.2+P 鲜度 ×0.15,P 色 Indicates the color appearance score, P 色 Indicates the color appearance score, P 香 Indicates the score of the aroma smell, P 味 Indicates the umami taste score, P 嫩度 Indicates the tenderness and chewiness score, P 鲜度 A score indicating the freshness of the taste.

[0119] The nutritional components of the experimental sheep include the amino acid content, mineral content and fatty acid content of the mutton, among which:

[0120] The amino acid content of mutton is determined according to the method of GB 5009.124;

[0121] The fatty acid content of mutton is determined according to GB 5009.168 method;

[0122] The mineral content of mutton is determined according to the second method of GB 5009.268-2016.

[0123] (2) Experimental results and analysis

[0124] 2.1 Results and analysis of body weight, feed intake and feed-to-weight ratio

[0125] Table 1 Body weight and daily weight gain of each experimental group during the experimental period

[0126]

[0127] * indicates p < 0.05 compared with experimental group 9

[0128] Table 2 Feed intake and feed conversion rate of each experimental group

[0129]

[0130] * indicates that p < 0.05 compared with experimental group 9

[0131] According to the data in Tables 1 and 2, compared with feed without adding feed additives, the feed formed by the feed additives prepared in the embodiments of the present invention can increase the daily weight gain of the test sheep and reduce the feed-to-weight ratio, which proves that the feed additives provided by the present invention have obvious weight gain effects on the test sheep and can promote digestion and absorption of the test sheep. During the experiment, the test sheep fed with the feed additives in the embodiments did not experience diarrhea, coughing, getting angry, etc., and their rumination and mental state were significantly better than those of experimental groups 2-7 and feed experimental group 9 without adding feed additives.

[0132] 2.2 Results and analysis of the meat taste of the experimental sheep

[0133] The moisture content of mutton (the standard is ≤77%) is related to tenderness, freshness and cooking taste. The cooking loss of mutton is an important indicator to measure the water retention performance of muscle, and it is negatively correlated with water retention. Studies have shown that when the moisture content in mutton is within a certain range, the taste of mutton is more delicate. The centrifugal loss and shear force value of mutton (ranging between 4.36 and 5.38kg) are important indicators for evaluating the tenderness of the meat, and both are negatively correlated with the tenderness of the meat. The color of mutton is an important indicator for evaluating its quality. Brightness, yellowness and redness can preliminarily judge the freshness, health status and quality of mutton, and the sensory evaluation of mutton is a more comprehensive and intuitive evaluation of the taste of mutton.

[0134] Table 3 Mutton sample meat taste test results

[0135]

[0136] Note: Data in the same column with the same or no letters on the shoulders indicate no significant difference (P>0.05), and data with different letters on the shoulders indicate significant difference (P<0.05). For example, groups with letters on the shoulders ab and abc indicate that there are differences, but the differences are not significant.

[0137] According to the data in Table 3, the feed formed by the feed additive prepared in the embodiment of the present invention has a good water retention effect on mutton and a good color performance, especially the experimental groups 1 and 8 have obvious differences in cooking loss rate and shear value compared with the experimental groups 2-7 and 9.

[0138] Table 4 Sensory evaluation of mutton in each experimental group

[0139] Group color fragrant taste Tenderness Umami Overall Rating Experimental Group 1 <![CDATA[8.12±0.13 b ]]> <![CDATA[8.07±0.19 ab ]]> <![CDATA[8.28±0.21 b ]]> <![CDATA[8.13±0.05 b ]]> <![CDATA[8.18±0.07 b ]]> <![CDATA[8.16±0.08 b ]]> Experimental Group 2 <![CDATA[7.86±0.23 c ]]> <![CDATA[7.90±0.07 bc ]]> <![CDATA[7.99±0.10 c ]]> <![CDATA[8.11±0.06 b ]]> <![CDATA[8.00±0.05 c ]]> <![CDATA[7.97±0.05 c ]]> Experimental Group 3 <![CDATA[7.81±0.15 c ]]> <![CDATA[7.78±0.08 cd ]]> <![CDATA[7.72±0.10 d ]]> <![CDATA[7.75±0.19 c ]]> <![CDATA[7.82±0.06 c ]]> <![CDATA[7.77±0.05 dfg ]]> Experimental Group 4 <![CDATA[7.82±0.21 c ]]> <![CDATA[7.89±0.17 bc ]]> <![CDATA[7.89±0.13 cd ]]> <![CDATA[8.08±0.21 b ]]> <![CDATA[7.90±0.12 c ]]> <![CDATA[7.92±0.08 cd ]]> Experimental Group 5 <![CDATA[7.77±0.12 c ]]> <![CDATA[7.83±0.07 cd ]]> <![CDATA[7.84±0.14 cd ]]> <![CDATA[7.91±0.10 bc ]]> <![CDATA[7.84±0.04 c ]]> <![CDATA[7.84±0.06 def ]]> Experimental Group 6 <![CDATA[7.80±0.19 c ]]> <![CDATA[7.74±0.16 cd ]]> <![CDATA[7.81±0.14 cd ]]> <![CDATA[7.77±0.23 c ]]> <![CDATA[7.62±0.15 d ]]> <![CDATA[7.75±0.08 fg ]]> Experimental Group 7 <![CDATA[7.50±0.13 d ]]> <![CDATA[7.91±0.07 bc ]]> <![CDATA[7.97±0.05 c ]]> <![CDATA[8.04±0.17 b ]]> <![CDATA[7.87±0.11 c ]]> <![CDATA[7.88±0.06 cde ]]> Experimental Group 8 <![CDATA[8.37±0.05 a ]]> <![CDATA[8.19±0.12 a ]]> <![CDATA[8.70±0.11 a ]]> <![CDATA[8.63±0.09 a ]]> <![CDATA[8.59±0.10 a ]]> <![CDATA[8.49±0.07 a ]]> Experimental Group 9 <![CDATA[7.63±0.17 cd ]]> <![CDATA[7.66±0.11 d ]]> <![CDATA[7.69±0.12 d ]]> <![CDATA[7.73±0.23 c ]]> <![CDATA[7.55±0.26 d ]]> <![CDATA[7.66±0.15 g ]]>

[0140] Note: Data in the same column with the same or no letters on the shoulders indicate no significant difference (P>0.05), and data with different letters on the shoulders indicate significant difference (P<0.05). For example, groups with letters on the shoulders ab and abc indicate that there are differences, but the differences are not significant.

[0141] According to the data in Table 4, compared with experimental groups 2-7 and experimental group 9, the feed additive prepared in the embodiment of the present invention has a higher comprehensive score in meat quality. There are significant differences between experimental groups 1 and 8 and experimental groups 2-7 and experimental group 9, especially in terms of the obvious improvement in aroma, taste, tenderness and umami.

[0142] 2.3 Nutrient content of mutton

[0143] Table 5 Mineral content of mutton in each experimental group

[0144] Group calcium copper iron magnesium sodium Zinc Experimental Group 1 <![CDATA[37.33±2.43 ab ]]> 0.94±0.14 16.98±3.26 282.75±15.52 <![CDATA[523.75±58.18 ab ]]> 30.85±1.91 Experimental Group 2 <![CDATA[36.80±3.12 ab ]]> 0.84±0.14 16.43±2.42 281.50±8.50 <![CDATA[545.00±48.59 ab ]]> 28.55±3.04 Experimental Group 3 <![CDATA[36.43±3.44 ab ]]> 0.92±0.08 16.33±2.80 280.75±20.06 <![CDATA[566.75±77.98 ab ]]> 29.45±3.88 Experimental Group 4 <![CDATA[36.13±4.54 ab ]]> 0.77±0.14 17.40±1.14 272.25±17.80 <![CDATA[558.00±36.03 ab ]]> 30.55±3.13 Experimental Group 5 <![CDATA[34.73±2.82 b ]]> 0.82±0.11 15.63±1.89 277.75±25.59 <![CDATA[499.25±63.78 ab ]]> 27.85±5.88 Experimental Group 6 <![CDATA[38.30±3.55 ab ]]> 0.86±0.20 16.60±3.84 280.75±8.06 <![CDATA[539.25±37.99 aB ]]> 30.63±4.78 Experimental Group 7 <![CDATA[35.15±2.42 ab ]]> 0.88±0.09 16.83±0.99 277.00±16.87 <![CDATA[543.50±70.92 ab ]]> 29.60±2.24 Experimental Group 8 <![CDATA[42.15±9.10 a ]]> 0.92±0.09 17.83±2.12 290.50±20.87 <![CDATA[476.00±51.26 b ]]> 31.25±5.68 Experimental Group 9 <![CDATA[34.35±2.29 b ]]> 0.98±0.21 16.40±0.74 269.50±14.39 <![CDATA[600.50±113.15 a ]]> 29.33±4.05

[0145] Note: Data in the same column with the same shoulder letters or no letters indicate no significant difference (P>0.05), and data with different shoulder letters indicate significant difference (P<0.05). For example, groups with shoulder letters ab and abc respectively indicate that there are differences, but the differences are not significant. The units of each parameter in the table are mgkg.

[0146] Iron is an important component of hemoglobin; calcium and sodium are minerals that maintain cell survival and acid-base balance in the body; magnesium has the function of promoting human metabolism, relieving tension and regulating stress. According to Table 5, the feed additive prepared in the embodiment of the present invention can increase the content of calcium, iron and magnesium in mutton, and can reduce the content of sodium to a certain extent. Meat with lower sodium content is more beneficial for people with hypertension and cardiovascular diseases.

[0147] The rich amino acid content in mutton means that its protein quality is relatively high. Different amino acids play different roles in the body of sheep, especially the types and contents of essential amino acids (i.e., 8 amino acids that the human body cannot synthesize on its own), which play an important role in the nutritional value of meat protein. Among them, free amino acids play a key role in the presentation of mutton flavor.

[0148] Table 6 Amino acid content of mutton in each experimental group

[0149] Experimental Group 1 Experimental Group 2 Experimental Group 3 Experimental Group 4 Experimental Group 5 Experimental Group 6 Experimental Group 7 Experimental Group 8 Experimental Group 9 Aspartic acid <![CDATA[1.88±0.10 a ]]> <![CDATA[1.73±0.06 b ]]> <![CDATA[1.69±0.06 b ]]> <![CDATA[1.75±0.07 b ]]> <![CDATA[1.71±0.11 b ]]> <![CDATA[1.72±0.10 b ]]> <![CDATA[1.71±0.07 b ]]> <![CDATA[1.92±0.15 a ]]> <![CDATA[1.56±0.05 c ]]> Threonine <![CDATA[0.93±0.04 a ]]> <![CDATA[0.83±0.03 b ]]> <![CDATA[0.82±0.05 b ]]> <![CDATA[081±006 b ]]> <![CDATA[080±009 b ]]> <![CDATA[0.78±0.09 b ]]> <![CDATA[0.81±0.07 b ]]> <![CDATA[0.96±009 a ]]> <![CDATA[068±0.07 c ]]> Serine <![CDATA[0.82±0.07 a ]]> <![CDATA[0.74±0.05 b ]]> <![CDATA[0.72±0.04 bc ]]> <![CDATA[0.74±0.04 b ]]> <![CDATA[0.74±0.03 b ]]> <![CDATA[0.72±0.03 bc ]]> <![CDATA[0.73±0.05 b ]]> <![CDATA[0.84±0.04 a ]]> <![CDATA[0.66±0.05 c ]]> Glutamate <![CDATA[3.16±0.19 ab ]]> <![CDATA[3.05±0.14 ab ]]> <![CDATA[2.98±0.18 b ]]> <![CDATA[2.94±0.10 b ]]> <![CDATA[2.97±0.04 b ]]> <![CDATA[3.07±0.21 ab ]]> <![CDATA[302±0.05 ab ]]> <![CDATA[3.28±0.32 a ]]> <![CDATA[2.93±0.10 b ]]> Proline <![CDATA[0.64±0.04 ab ]]> <![CDATA[0.61±0.05 b ]]> <![CDATA[0.61±0.02 b ]]> <![CDATA[0.61±0.02 b ]]> <![CDATA[0.60±0.03 b ]]> <![CDATA[0.62±0.02 ab ]]> <![CDATA[0.62±0.01 ab ]]> <![CDATA[0.67±0.06 a ]]> <![CDATA[0.61±0.03 b ]]> Glycine 0.86±0.06 0.87±0.02 0.83±0.06 0.83±0.03 0.81±0.05 0.83±0.04 0.82±0.03 0.87±0.07 0.81±0.01 Alanine <![CDATA[1.13±0.02 ab ]]> <![CDATA[1.09±0.04 ab ]]> <![CDATA[1.07±0.06 b ]]> <![CDATA[1.09±0.08 ab ]]> <![CDATA[1.13±0.06 ab ]]> <![CDATA[1.11±0.06 ab ]]> <![CDATA[1.09±0.02 ab ]]> <![CDATA[1.18±0.09 a ]]> <![CDATA[1.07±0.03 b ]]> Valine <![CDATA[1.00±0.07 a ]]> <![CDATA[0.93±0.03 b ]]> <![CDATA[0.89±0.01 b ]]> <![CDATA[0.93±0.03 b ]]> <![CDATA[0.91±0.04 b ]]> <![CDATA[0.89±0.04 b ]]> <![CDATA[0.93±0.02 b ]]> <![CDATA[1.06±0.05 a ]]> <![CDATA[0.78±0.05 c ]]> Methionine 0.51±0.01 0.49±0.03 0.49±0.01 0.50±0.03 0.51±0.01 0.49±0.03 0.49±0.06 0.52±0.05 0.48±0.03 Isoleucine <![CDATA[0.89±0.06 ab ]]> <![CDATA[0.90±0.02 ab ]]> <![CDATA[0.87±0.07 ab ]]> <![CDATA[0.87±0.03 ab ]]> <![CDATA[0.87±0.05 ab ]]> <![CDATA[0.85±0.03 b ]]> <![CDATA[0.87±0.02 ab ]]> <![CDATA[0.94±0.08 a ]]> <![CDATA[0.85±0.02 b ]]> Leucine <![CDATA[1.66±0.13 a ]]> <![CDATA[1.52±0.04 b ]]> <![CDATA[1.54±0.04 b ]]> <![CDATA[1.54±0.04 b ]]> <![CDATA[151±005 b ]]> <![CDATA[1.50±0.06 b ]]> <![CDATA[1.54±0.02 b ]]> <![CDATA[1.70±0.05 a ]]> 1.39±0.05c Tyrosine <![CDATA[0.71±0.04 ab ]]> <![CDATA[0.70±0.06 aB ]]> <![CDATA[0.70±0.02 ab ]]> <![CDATA[0.69±0.02 ab ]]> <![CDATA[0.68±0.07 ab ]]> <![CDATA[0.71±0.08 ab ]]> <![CDATA[0.67±0.02 ab ]]> <![CDATA[0.74±0.03 a ]]> <![CDATA[0.64±0.02 b ]]> Phenylalanine <![CDATA[0.81±0.03 a ]]> <![CDATA[0.72±0.02 b ]]> <![CDATA[0.70±0.08 b ]]> <![CDATA[0.69±0.05 bc ]]> <![CDATA[0.72±0.03 b ]]> <![CDATA[0.71±0.05 b ]]> <![CDATA[0.71±0.07 b ]]> <![CDATA[0.83±0.06 a ]]> <![CDATA[0.61±0.07 c ]]> Lysine <![CDATA[1.84±0.04 a ]]> <![CDATA[1.70±0.06 b ]]> <![CDATA[1.66±0.04 b ]]> <![CDATA[1.69±0.04 b ]]> <![CDATA[1.63±0.10 B ]]> <![CDATA[1.68±0.09 b ]]> <![CDATA[1.72±0.04 b ]]> <![CDATA[1.87±0.15 a ]]> <![CDATA[1.50±0.08 c ]]> Histidine <![CDATA[0.69±0.02 a ]]> <![CDATA[0.62±0.04 b ]]> <![CDATA[0.59±0.04 b ]]> <![CDATA[0.58±0.03 b ]]> <![CDATA[0.62±0.02 b ]]> <![CDATA[060±0.03 b ]]> <![CDATA[0.63±0.02 b ]]> <![CDATA[0.70±0.05 a ]]> <![CDATA[0.52±0.04 c ]]> Arginine <![CDATA[1.25±0.08 ab ]]> <![CDATA[1.20±0.04 ab ]]> <![CDATA[1.18±0.03 b ]]> <![CDATA[1.25±002 ab ]]> <![CDATA[1.19±0.08 b ]]> <![CDATA[1.21±0.09 ab ]]> <![CDATA[1.20±0.02 ab ]]> <![CDATA[1.30±0.12 a ]]> <![CDATA[1.17±0.04 b ]]>

[0150] Note: The same or no letters in the shoulder of the same row of data indicate no significant difference (P>0.05), and different letters in the shoulder indicate significant difference (P<0.05). For example, the groups with letters ab and abc respectively indicate that there are differences, but the differences are not significant. The unit of each amino acid content is g / 100g, that is, the weight of each amino acid in 100g mutton.

[0151] According to the data in Table 6, compared with the feed additive provided in the comparative example or the experimental group without adding feed additives, the feed additive experimental group provided by the embodiment of the present invention can significantly increase the content of amino acids in mutton, especially the experimental groups 1 and 8 of the present invention and the experimental groups 2-7 and 9 have significant differences in the contents of five essential amino acids, namely lysine, threonine, valine, leucine and phenylalanine, and three amino acids, namely aspartic acid, histidine and serine. The above amino acids are all amino acids required by the human body and have their own unique effects on human health. Among them, lysine is a key amino acid in the central nervous system, which has an irreplaceable role in promoting growth and development, enhancing immunity and stabilizing nerve function. At the same time, it can also effectively prevent osteoporosis and promote the absorption and utilization of calcium; threonine has a nutritional strengthening effect, can protect cell membranes, maintain protein balance in the body, promote normal growth, support cardiovascular, liver, The health of the central nervous system and immune system, accelerates wound healing and damage repair; valine can promote normal growth and development, repair tissues and cells, regulate blood sugar, provide energy, help remove toxins from the body, and play an important role in nitrogen transport; leucine can promote protein synthesis in the body, inhibit its decomposition, and accelerate the repair and growth of muscle tissue; phenylalanine participates in the synthesis of neurotransmitters and hormones, and has an important impact on the function of the nervous system; aspartic acid participates in the synthesis of proteins in the body, enhances the activity of the neurotransmitter acetylcholine, and has a positive effect on nourishing brain cells, promoting growth and development, improving immunity, and improving memory. At the same time, aspartic acid can also relax peripheral vascular smooth muscle, reduce peripheral resistance, and thus play a hypotensive role; histidine is another important amino acid, and its conversion product histamine is often associated with allergic reactions, but its positive role in regulating immune responses, antioxidant defense, and promoting food digestion and absorption cannot be ignored. In addition, histidine is also the basic unit of protein, participates in protein biosynthesis and various physiological processes, and also plays an important role in maintaining the immune system and promoting iron absorption to prevent anemia. Serine promotes fat metabolism by synthesizing nucleic acids and proteins, which helps lower blood lipids and plays an important role in lowering blood lipids and the health of the nervous system.

[0152] In terms of mutton flavor, the synergistic effect of amino acids such as histidine, aspartic acid and glutamic acid not only improves the freshness and taste of mutton, but also promotes the occurrence of Maillard reaction, adding a unique and attractive flavor characteristic to mutton. The degradation of branched-chain amino acids such as leucine, isoleucine and valine during high-temperature cooking brings a rich meaty aroma to mutton, further improving its edible quality. In summary, the feed additives used in the embodiments of the present invention not only enhance the nutritional value of mutton, but also enrich its flavor characteristics by significantly increasing the content of multiple key amino acids in mutton.

[0153] Unsaturated fatty acids are important prerequisites for the aroma of meat. Studies have shown that the flavor of lamb is significantly correlated with oleic acid and linolenic acid in unsaturated fatty acids. According to studies, oleic acid plays multiple health effects in the human body. It is not only a guardian of heart health, but also an important booster for improving body functions. First, oleic acid can effectively reduce the level of low-density lipoprotein in the blood and maintain or increase the level of high-density lipoprotein, thereby helping to prevent cardiovascular disease. Secondly, oleic acid also has excellent antioxidant capacity, which can resist the damage of free radicals and slow down the aging process of cells. In addition, oleic acid can promote the secretion of bile and help break down fat, thereby improving the absorption and utilization of nutrients; it can also deeply nourish the skin and enhance the skin's moisturizing barrier, thereby keeping the skin soft, smooth and elastic.

[0154] Linoleic acid is an ω-6 essential fatty acid that is essential for human health. It plays multiple key roles in the human body, especially in promoting overall health and preventing diseases. First of all, linoleic acid performs well in promoting cardiovascular and cerebrovascular health. It can lower blood pressure and blood lipid levels, reduce the risk of atherosclerosis, and thus protect the cardiovascular and cerebrovascular system from diseases. Secondly, linoleic acid also plays an important role in immunity. It can enhance the activity of immune cells, improve the body's resistance to pathogens such as viruses and bacteria, and reduce the occurrence of infection and inflammation. In addition, linoleic acid also plays a key role in nutrient absorption. It can promote the body's absorption and utilization of fat-soluble vitamins (such as vitamins A, D, E, and K), thereby ensuring that these important nutrients can fully exert their physiological functions. At the same time, linoleic acid can also improve the microecological environment of the gastrointestinal tract, promote the growth and reproduction of beneficial bacteria, and improve overall digestive function. At the same time, linoleic acid can not only promote the repair and regeneration of the skin barrier and relieve skin problems caused by dryness, allergies, etc., but also protect cells from oxidative stress and reduce the damage of free radicals to cells, thereby helping to delay aging and prevent chronic diseases.

[0155] α-linolenic acid is an ω-3 essential fatty acid that is vital to human health. It has a variety of physiological functions and health benefits in the human body, most of which are related to cardiovascular health. The ω-3 series of fatty acids, especially α-linolenic acid, are essential to the human body. First of all, α-linolenic acid has a significant lipid-lowering effect. It can promote the synthesis and secretion of high-density lipoprotein cholesterol, while inhibiting the synthesis of very low-density lipoprotein, thereby reducing total cholesterol and low-density lipoprotein cholesterol levels. This effect of regulating blood lipid metabolism helps prevent and improve hyperlipidemia and maintain cardiovascular health. Secondly, α-linolenic acid has an anti-inflammatory effect. It can inhibit the conversion of arachidonic acid into prostaglandin E2 and leukotriene B4, reduce the production of inflammatory mediators, and thus play an anti-inflammatory role. This is helpful for alleviating the symptoms of inflammatory diseases such as allergic dermatitis and eczema. In addition, α-linolenic acid also has an antioxidant effect. It can participate in the biosynthesis of cell membrane phospholipids as a precursor, improve the fluidity and stability of cell membranes, and protect cells from oxidative damage. This helps delay aging and prevent chronic diseases such as Alzheimer's disease. At the same time, α-linolenic acid can be converted into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the human body, which are beneficial to health. These fatty acids are usually found in certain vegetable oils and animal fats. The human body cannot synthesize them on its own and must be ingested through food.

[0156] Heptadecaenoic acid has many positive effects on human health. First, it is an important component of cell membranes and can regulate cell functions and functions, thereby maintaining the normal structure and function of cells. Secondly, heptadecaenoic acid is also one of the body's energy sources and can participate in various metabolic processes to provide the body with the required energy. In addition, heptadecaenoic acid also has the effects of lowering cholesterol and preventing cardiovascular diseases. It can form insoluble complexes with bile acids, reduce the reabsorption of bile acids, and thereby reduce the cholesterol concentration in plasma. This effect helps prevent the occurrence of hypercholesterolemia and atherosclerosis, thereby maintaining cardiovascular health.

[0157] Palmitoleic acid has many positive effects on human health. First, it can lower blood lipids and reduce the synthesis of cholesterol, thus helping to prevent cardiovascular disease. Secondly, palmitoleic acid has anti-inflammatory effects and can relieve various inflammatory reactions. It has a certain auxiliary therapeutic effect on diseases such as arthritis and dermatitis. In addition, palmitoleic acid can also affect the metabolism of fat cells, enhance systemic glucose metabolism, and regulate the formation of triglycerides in fat cells, playing an important role in maintaining normal metabolic functions of the human body.

[0158] In addition, the saturated fatty acid decanoic acid also has important physiological functions in the human body, especially playing a key role in glucose and lipid metabolism. Decanoic acid can act as a regulatory factor for nuclear receptor subfamily (such as peroxisome proliferator-activated receptors or PPAR receptors), affecting the activity of these receptors in the metabolic process. This regulatory function makes it possible for decanoic acid to be used to design safer and more effective PPAR receptor-based drugs to treat diseases related to glucose and lipid metabolism.

[0159] In terms of the flavor of meat products, heptadecenic acid, palmitoleic acid, oleic acid, linoleic acid and α-linolenic acid can all improve the flavor of meat. Among them, heptadecenic acid and α-linolenic acid in mutton can interact with other compounds. This interaction helps to improve the overall flavor characteristics of mutton, making mutton more flavorful and tasty, and increasing its deliciousness and appeal. Because palmitoleic acid has a unique chemical structure and properties, on the one hand, it can interact with other components in mutton, and palmitoleic acid can improve the taste and flavor of mutton, producing a richer and more complex aroma and taste, thereby improving the overall flavor of mutton. On the other hand, palmitoleic acid also has antioxidant properties, which can protect mutton from damage by free radicals and extend its shelf life. This can not only ensure the quality and safety of mutton, but also reduce the undesirable flavor caused by oxidation, making mutton more delicious.

[0160] Oleic acid and linoleic acid also make significant contributions to the creation of meat flavor. Oleic acid, with its mild aroma and excellent emulsifying properties, can effectively promote the fusion of fat and meat in mutton, making the meat more delicate and tender. At the same time, the flavor chemical reaction in which it participates adds a unique creamy and nutty flavor to mutton, greatly enhancing the layering and complexity of mutton. Linoleic acid can promote the release of mutton flavor through its unique fatty acid chain structure, and can also undergo Maillard reaction with sugars, amino acids, etc. during the cooking process to generate a series of attractive aroma substances, such as aldehydes and ketones. These aroma substances work together to make the flavor of mutton more intense and attractive, and the taste richer and fuller.

[0161] Table 7 Fatty acid content of mutton samples in each experimental group

[0162] Group Experimental Group 1 Experimental Group 2 Experimental Group 3 Experimental Group 4 Experimental Group 5 Experimental Group 6 Experimental Group 7 Experimental Group 8 Experimental Group 9 Decanoic acid <![CDATA[0.31±0.06 a ]]> <![CDATA[0.19±0.09 b ]]> <![CDATA[0.19±0.12 b ]]> <![CDATA[0.15±0.06 b ]]> <![CDATA[0.18±0.05 b ]]> <![CDATA[0.14±0.05 b ]]> <![CDATA[0.15±0.10 b ]]> <![CDATA[0.33±0.10 a ]]> <![CDATA[0.13±0.05 b ]]> Lauric acid 0.15±0.06 0.15±0.10 0.13±0.05 0.15±0.06 0.13±0.05 0.13±0.05 0.13±0.05 0.18±0.10 0.08±0.05 Tridecanoic acid 0.10±0.00 0.10±0.00 0.10±0.00 0.10±0.00 0.10±0.00 0.10±000 0.10±0.00 0.10±0.00 0.08±0.05 Tetradecanoic acid 3.28±1.51 4.60±1.25 4.33±4.19 4.18±1.59 2.80±0.57 2.13±1.11 2.13±0.93 4.35±1.80 2.25±0.73 Tetradecenoic acid 0.20±0.14 0.20±0.08 0.15±0.06 0.20±0.08 0.13±0.05 0.18±0.10 0.13±0.05 0.23±0.10 0.10±0.00 Pentadecanoic acid <![CDATA[0.58±0.28 ab ]]> <![CDATA[0.63±0.21 ab ]]> <![CDATA[0.35±0.10 b ]]> <![CDATA[0.55±0.06 2b ]]> <![CDATA[0.43±0.05 ab ]]> <![CDATA[0.45±0.21 ab ]]> <![CDATA[0.35±0.10 b ]]> <![CDATA[0.65±0.24 a ]]> <![CDATA[0.38±0.05 b ]]> Palmitic acid 41.28±17.89 48.13±15.04 32.23±7.34 27.43±7.51 45.13±35.99 30.18±13.25 44.95±10.56 47.53±14.29 27.93±9.24 Palmitoleic acid <![CDATA[4.18±0.95 a ]]> <![CDATA[2.80±0.54 b ]]> <![CDATA[2.20±0.35 bc ]]> <![CDATA[2.73±0.54 b ]]> <![CDATA[2.23±0.46 bc ]]> <![CDATA[2.65±0.58 b ]]> <![CDATA[2.68±0.81 b ]]> <![CDATA[4.30±1.64 a ]]> <![CDATA[1.38±0.39 c ]]> Heptadecanoic acid 2.45±1.26 2.23±0.39 1.33±0.46 2.28±0.80 1.73±0.33 1.45±0.44 2.20±1.95 2.78±1.09 1.35±0.40 Heptadecenoic acid <![CDATA[1.33±0.40 a ]]> <![CDATA[0.68±0.31 b ]]> <![CDATA[0.63±0.19 b ]]> <![CDATA[0.63±0.17 b ]]> <![CDATA[0.73±0.28 b ]]> <![CDATA[0.75±0.21 b ]]> <![CDATA[0.75±0.25 b ]]> <![CDATA[1.48±0.68 a ]]> <![CDATA[0.43±0.10 b ]]> Octadecanoic acid 26.70±11.49 25.45±7.40 25.18±7.80 18.15±9.02 21.00±3.95 16.98±5.00 29.90±26.05 30.75±10.14 18.05±3.56 Oleic acid <![CDATA[82.85±17.81 a ]]> <![CDATA[43.93±6.33 bc ]]> <![CDATA[52.73±11.41 b ]]> <![CDATA[53.10±28.46 b ]]> <![CDATA[59.40±12.11 b ]]> <![CDATA[46.73±16.69 bc ]]> <![CDATA[44.88±9.47 bc ]]> <![CDATA[84.93±15.86 a ]]> <![CDATA[25.78±7.86 c ]]> Linoleic acid <![CDATA[13.08±2.01 a ]]> <![CDATA[8.73±1.76 b ]]> <![CDATA[8.05±2.80 b ]]> <![CDATA[8.13±1.51 b ]]> <![CDATA[8.20±1.30 b ]]> <![CDATA[8.43±2.07 b ]]> <![CDATA[9.23±1.18 b ]]> <![CDATA[13.45±1.77 a ]]> <![CDATA[5.30±1.26 c ]]> Eicosanoic acid 0.15±0.06 0.10±0.00 0.08±0.05 0.13±0.05 0.10±0.00 0.13±0.05 0.15±0.10 0.15±0.06 0.10±0.00 Eicosenoic acid <![CDATA[0.18±0.05 ab ]]> <![CDATA[0.20±0.08 2 ]]> <![CDATA[0.15±0.06 ab ]]> <![CDATA[0.15±0.06 ab ]]> <![CDATA[0.13±0.05 ab ]]> <![CDATA[0.13±0.05 ab ]]> <![CDATA[0.10±0.00 b ]]> <![CDATA[0.20±0.08 a ]]> <![CDATA[0.10±0.00 b ]]> a-linolenic acid <![CDATA[0.63±0.15 a ]]> <![CDATA[0.33±0.10 b ]]> <![CDATA[0.31±0.06 b ]]> <![CDATA[0.39±0.10 b ]]> <![CDATA[0.33±0.05 b ]]> <![CDATA[0.35±0.10 b ]]> <![CDATA[0.40±0.18 b ]]> <![CDATA[0.65±0.17 a ]]> <![CDATA[0.25±0.10 b ]]> Eicosadienoic acid <![CDATA[0.13±0.05 ab ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.08±0.05 b ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.15±0.10 a ]]> <![CDATA[0.10±0.00 ab ]]> Eicosatrienoic acid 0.33±0.05 0.28±0.05 0.28±0.13 0.30±0.00 0.25±0.13 0.23±0.10 0.25±0.06 0.35±0.06 0.25±0.06 Arachidonic acid 3.75±0.44 3.50±0.48 3.08±1.23 3.73±0.62 3.40±1.53 3.38±0.45 3.73±0.10 3.90±0.37 2.98±1.05

[0163] Note: The same or no letters in the shoulder of the same data indicate no significant difference (P>0.05), and different letters in the shoulder indicate significant difference (p<0.05). For example, the groups with letters ab and abc respectively indicate that there are differences, but the differences are not significant. The unit of each fatty acid content in the table is mg / g, that is, the mass of each fatty acid in 1g of mutton.

[0164] According to the data in Table 7, the feed additive provided by the embodiment of the present invention can increase the content of saturated fatty acids and unsaturated fatty acids in mutton. Compared with experimental groups 2-7 and experimental group 9, the feed formed by the feed additive provided by the embodiment of the present invention can significantly increase the content of unsaturated fatty acids palmitoleic acid, heptadecenic acid, oleic acid, linoleic acid, α-linolenic acid and saturated fatty acid capric acid, and there are significant differences in the increase of capric acid, palmitoleic acid, heptadecenic acid, oleic acid, linoleic acid or α-linolenic acid content between experimental groups 1 and 8 and experimental groups 2-7 and 9. Therefore, it can be proved that the feed additive provided by the present invention can not only increase the content of amino acids and fatty acids in edible parts, but also improve meat flavor.

[0165] In summary, compared with the feed formed by the feed additive provided in the comparative example, or the feed formed without adding any feed additive, the feed formed by the feed additive provided in the embodiment of the present invention is helpful for fattening the test sheep, and can improve the mutton smell, improve the water retention and brightness of mutton, and improve the content of amino acids and unsaturated fatty acids. In particular, it has a significant effect on improving the content of amino acids such as histidine and aspartic acid, which are the prerequisites of umami substances in mutton, and improving the content of substances such as α-linolenic acid, oleic acid, and linoleic acid, which are important for human health and improving the flavor of mutton. It has a significant effect on improving the sensory evaluation indicators such as the aroma, taste, tenderness, and umami of mutton. At the same time, during the experiment, no disease occurred in the experimental groups 1-8, and no antibiotics were used throughout the whole process.

Claims

1. A feed additive, characterized in that: It is composed of the following components in parts by weight: 10-15 parts of bran-fried Atractylodes macrocephala, 8-15 parts of Astragalus, 2-8 parts of roasted Licorice root, 9-15 parts of charred Hawthorn, and 9-15 parts of stir-fried malt, wherein the Atractylodes macrocephala is bran-fried Atractylodes macrocephala; It also includes 2-8 parts of perilla leaves, 2-5 parts of dried ginger, 5-10 parts of mulberry leaves, 20-30 parts of pine needles, and 2-7 parts of Chinese prickly ash.

2. The feed additive according to claim 1, characterized in that The invention comprises 12-13 parts of bran-fried atractylodes, 9-11 parts of astragalus, 4-6 parts of roasted licorice, 12-13 parts of charred hawthorn, 12-13 parts of fried malt, 5-6 parts of perilla leaves, 3-4 parts of dried ginger, 6-8 parts of mulberry leaves, 24-27 parts of pine needles and 4-6 parts of Chinese prickly ash.

3. A feed, characterized in that: The feed additive comprises the feed additive according to any one of claims 1 to 2.

4. The feed according to claim 3, characterized in that The amount of the feed additive added to the feed is 0.5wt%-4wt%.

5. A method for preparing the feed according to any one of claims 3 to 4, characterized in that: The roughage, the concentrated feed and the feed additive are mixed to prepare the feed.

6. The method for preparing feed according to claim 5, characterized in that: The feed preparation method comprises the following specific steps: mixing the feed additive with each concentrated feed to obtain a first mixture, The roughages are mixed to obtain a second mixture, The first mixture and the second mixture are mixed and granulated to obtain a feed.

7. The method for preparing feed according to claim 6, characterized in that: The roughage comprises at least one of corn stalks, oats and alfalfa; and / or, The concentrated feed comprises at least one of corn, soybean meal, wheat bran, cottonseed meal, corn distiller's grains, and premix.

8. A feed additive according to any one of claims 1 to 2, or a feed according to any one of claims 3 to 4, or a feed prepared by the method for preparing a feed according to any one of claims 5 to 7, having any of the following uses: (1) To increase the daily weight gain of poultry, livestock and aquatic products; (ii) reducing the feed-to-meat ratio of poultry, livestock and aquatic products; (3) Improving the meat quality and flavor of poultry, livestock and aquatic products; (iv) Increase the content of amino acids and fatty acids in the edible parts of poultry, livestock meat and farmed aquatic products.

9. The use according to claim 8, characterized in that The amino acid is at least one of lysine, threonine, valine, leucine, phenylalanine, aspartic acid, serine and histidine.

10. The use according to claim 8, characterized in that The fatty acid is at least one of capric acid, palmitoleic acid, heptadecenic acid, oleic acid, linoleic acid or α-linolenic acid.

Images