Feed additive for reducing cholesterol content of pork as well as preparation method and application of feed additive

Abstract

The invention discloses a feed additive for reducing the cholesterol content of pork as well as a preparation method and application thereof, and belongs to the technical field of feeds. The additive is prepared from the following components in percentage by mass: 10 to 20 percent of phytosterol, 8 to 15 percent of tea polyphenol, 5 to 10 percent of soybean isoflavone, 5 to 10 percent of bacillus, 5 to 8 percent of clostridium butyricum, 3 to 5 percent of lactobacillus fermentum, 2 to 5 percent of selenium yeast, 8 to 12 percent of xylooligosaccharide, 5 to 8 percent of chitosan oligosaccharide and the balance of corn starch. The preparation method comprises the steps of superfine grinding of the plant extract, microencapsulation activation of the probiotics, homogenization treatment of the functional oligosaccharide, low-temperature mixing and the like. When in use, the feed additive is added into basic ration according to the proportion of 0.5-1.5%. Through a ternary compound system of the plant extract, the probiotics and the functional oligosaccharide, endogenous synthesis is inhibited through multi-target synergism, catabolism is promoted, exogenous absorption is reduced, the cholesterol content of pork can be remarkably reduced by 23% or above, meanwhile, the growth performance and meat quality of pigs are improved, economic benefits are remarkable, and the feed additive is suitable for producing high-added-value healthy pork.

Description

Technical Field

[0001] This invention relates to the field of feed technology, and in particular to a feed additive for reducing cholesterol content in pork, its preparation method, and its application. Background Technology

[0002] As one of the most consumed meats globally, pork's cholesterol content has become an increasingly concerning issue. Excessive cholesterol intake is significantly associated with an increased risk of cardiovascular disease; therefore, developing feed additives that can lower pork cholesterol levels has become a research hotspot in the livestock industry. Currently, various technological solutions are attempting to address this problem, primarily including traditional Chinese medicine additives, microecological preparations, and functional oligosaccharides.

[0003] Several limitations exist in existing technologies: Traditional Chinese medicine additives often use combinations of herbs such as Gynostemma pentaphyllum, Poria cocos, and dried tangerine peel, which, while effective, are costly and have unstable effects; microecological preparations mainly utilize microorganisms such as lactic acid bacteria and Bacillus to produce active substances through fermentation, but the activity of these microorganisms is easily affected by feed processing and storage conditions; chemically synthesized additives, while showing significant effects, pose drug residues and safety risks. Furthermore, most existing patented technologies only employ a single pathway to lower cholesterol, resulting in limited effectiveness and a high risk of tolerance.

[0004] The closest existing patents include CN117179138A (a traditional Chinese medicine composition using Gynostemma pentaphyllum, Poria cocos, Dioscorea opposita, Citrus reticulata peel, and Glycyrrhiza uralensis) and CN106490305A (a microbial preparation using Bacillus cereus, Streptococcus lactis, and Aspergillus oryzae). These patented technologies all have limitations in various aspects.

[0005] Table 1 compares existing technologies for reducing pork cholesterol: Summary of the Invention

[0006] The technical solution of this invention to solve the above-mentioned technical problems is to provide a feed additive that reduces the cholesterol content of pork, which is composed of the following components by mass percentage: Phytosterols 10-20%, Tea polyphenols 8-15%, Soy isoflavones 5-10%, Spore-forming lactobacillus 5-10%, Clostridium butyricum 5-8%, Lactobacillus fermentum 3-5%, Yeast selenium 2-5%, xylooligosaccharides 8-12%, Chitosan oligosaccharide 5-8%, And the remaining corn starch; The sum of the mass percentages of the components is 100%.

[0007] Furthermore, the plant sterols are derived from deodorized soybean oil distillate or pine oil, and mainly contain β-sitosterol, stigmasterol and rapeseed sterol.

[0008] Furthermore, the total amount of catechins in the tea polyphenols is ≥70%; the total amount of isoflavones and daidzein in the soy isoflavones is ≥40%.

[0009] Furthermore, the viable count of the spore-forming lactobacillus is ≥2×10¹. 0 CFU / g; the viable count of the Clostridium butyricum is ≥1×10¹ 0 CFU / g; the viable count of the fermenting lactobacillus is ≥5×10⁻⁶. 9 CFU / g.

[0010] Furthermore, the organic selenium content in the yeast selenium is ≥2000 mg / kg.

[0011] Furthermore, the xylobiose-xylopentose content in the xylooligosaccharide is ≥95%; and the degree of deacetamide removal of the chitosan oligosaccharide is ≥90%.

[0012] A method for preparing the feed additive as described above includes the following steps: Step 1, preparation of plant extracts: mix phytosterols, tea polyphenols and soy isoflavones in proportion, add a carrier (silica or starch) for dilution, and then process with ultrafine grinding to a particle size ≤15μm; Step 2, Probiotic preparation activation: Bacillus spores, Clostridium butyricum and Lactobacillus fermentum are fermented and cultured separately, the bacterial cells are collected by centrifugation, mixed with a protectant, and then spray-dried to produce microencapsulated bacterial powder; Step 3, Functional oligosaccharide pretreatment: Mix xylooligosaccharide and chitosan oligosaccharide in a certain proportion, dissolve in water, and then perform ultra-high pressure homogenization. Step 4, final mixing and packaging: Mix the components obtained in steps 1, 2, and 3 with yeast selenium and carrier evenly, and then vacuum package them; The temperature is controlled to be ≤40℃ throughout the entire process.

[0013] Further, in step 2, the protective agent is trehalose and glycerol; in step 3, the pressure of the ultra-high pressure homogenization treatment is 100 MPa, and the number of cycles is 3.

[0014] The application of the above-described feed additive in the preparation of feed for promoting pig growth, wherein the amount of the feed additive added to the feed is determined according to the growth stage of the pig: Nursery pigs: 0.5-0.8%, Growing pigs: 0.8-1.2%, Fattening pigs: 1.2-1.5%.

[0015] Compared with the prior art, the present invention has the following technical effects: (1) Significant Effect: In terms of the core objective of reducing pork cholesterol, the present invention far surpasses all comparative patents, with a reduction rate more than twice that of the best control group. Simultaneously, it also demonstrates comprehensive and significant advantages in improving growth efficiency (ADG, F / G) and enhancing key meat quality (intramuscular fat, water-holding capacity). This proves the high efficiency and consistency of the technical solution of the present invention in achieving multiple objectives.

[0016] (2) Technological advancement and inventiveness: The experimental results fully demonstrate that the "plant extract-probiotics-functional oligosaccharides" ternary compound system adopted in this invention produces a synergistic multiplication effect of "1+1+1 >> 3" through a multi-target, multi-pathway synergistic mechanism. Its technical effect is by no means a simple combination or superposition of existing technologies. This solution, which scientifically combines components with different mechanisms of action to overcome the fundamental limitations of a single technical path, is not obvious to those skilled in the art and represents a substantial leap in the development of technology in this field, fully meeting the inventiveness requirements of invention patents.

[0017] (3) Commercial feasibility and market potential: The technology of this invention can not only produce pork products with outstanding health attributes (extremely low cholesterol), but also simultaneously improve slaughter performance and sensory quality, ultimately creating extremely high economic added value (ROI>500%). It successfully solves the commercialization problem of such functional additives being "effective but costly" or "cost-reducing but ineffective", providing a reliable and profitable technical solution for the large-scale production of high-quality, healthy pork, with huge market transformation potential. Detailed Implementation

[0018] This invention proposes a feed additive for reducing cholesterol content in pork, its preparation method, and its application. The aim is to develop a compound feed additive that combines the synergistic effects of multiple active ingredients to reduce cholesterol content in pork through multiple pathways.

[0019] The feed additive for reducing cholesterol content in pork proposed in this invention will be described below in specific embodiments: Example 1: A feed additive for reducing cholesterol content in pork, composed of the following components by weight percentage: Phytosterols 10-20%, Tea polyphenols 8-15%, Soy isoflavones 5-10%, Spore-forming lactobacillus 5-10%, Clostridium butyricum 5-8%, Lactobacillus fermentum 3-5%, Yeast selenium 2-5%, xylooligosaccharides 8-12%, Chitosan oligosaccharide 5-8%, And the remaining corn starch; The sum of the mass percentages of the components is 100%.

[0020] Furthermore, the plant sterols are derived from deodorized soybean oil distillate or pine oil, and mainly contain β-sitosterol, stigmasterol and rapeseed sterol.

[0021] Furthermore, the tea polyphenols are extracted from green tea, and the total catechin content is ≥70%; the total isoflavone and daidzein content of the soy isoflavones (derived from soybean germ) is ≥40%.

[0022] Furthermore, the viable count of the spore-forming lactobacillus is ≥2×10¹. 0 CFU / g; the viable count of the Clostridium butyricum is ≥1×10¹ 0 CFU / g; the viable count of the fermenting lactobacillus is ≥5×10⁻⁶. 9 CFU / g.

[0023] Furthermore, the organic selenium content in the yeast selenium is ≥2000 mg / kg.

[0024] Furthermore, the xylobiose-xylopentose content in the xylooligosaccharide is ≥95%; and the degree of deacetamide removal of the chitosan oligosaccharide is ≥90%.

[0025] This invention provides a feed additive for reducing cholesterol content in pork. This additive innovatively combines plant extracts, microbial fermentation products, and functional oligosaccharides, regulating cholesterol metabolism in pigs through multiple targets and pathways, thus significantly reducing cholesterol content in pork. Compared with existing technologies, this solution has three major advantages: novel ingredients, significant efficacy, and high safety.

[0026] The core innovations are: ① Compound formulation design: Utilizing a combination of three active ingredients with different mechanisms of action (plant active extracts: phytosterols, tea polyphenols, and soy isoflavones; probiotic compound preparations: Bacillus spores, Clostridium butyricum, Lactobacillus fermentum, and yeast selenium; functional oligosaccharide combination: xylooligosaccharides and chitosan oligosaccharides) to produce a synergistic effect; ② Innovative preparation process: Employing segmented processing and low-temperature encapsulation technology to maintain the bioactivity of each component; ③ Optimized application methods: Designing differentiated addition schemes for different stages of pig growth to improve efficiency and reduce costs.

[0027] The additives in this application lower cholesterol through the following multiple mechanisms: ① Inhibiting endogenous synthesis: Phytosterols competitively inhibit the activity of hydroxymethylglutaryl-CoA reductase (HMG-CoA reductase), reducing cholesterol synthesis in the liver; ② Promoting catabolism: Probiotics and their metabolites activate the expression of cholesterol 7α-hydroxylase (CYP7A1), promoting the conversion of cholesterol into bile acids; ③ Reducing exogenous absorption: Functional oligosaccharides bind with cholesterol in the intestine to form a complex, reducing dietary cholesterol absorption; ④ Regulating intestinal flora: Prebiotics and probiotics work synergistically to increase the number of beneficial bacteria such as Bifidobacteria and Lactobacillus, reducing cholesterol reabsorption.

[0028] Table 2 shows the functional mechanisms of each component in the additive of the present invention:

[0029] The safety features of this invention are outstanding: all ingredients are derived from food or feed raw materials, eliminating the need for chemically synthesized drugs and avoiding drug residues and resistance issues; cholesterol metabolism is regulated through biotransformation rather than chemical intervention, which is more in line with animal physiological laws; the additive does not contain any antibiotics or hormones, meeting the standards for green feed additives.

[0030] Example 2: A method for preparing a feed additive as described in Example 1, comprising the following steps: Step 1, preparation of plant extracts: mix phytosterols, tea polyphenols and soy isoflavones in proportion, add a carrier (silica or starch) for dilution, and then process with ultrafine grinding to a particle size ≤15μm; Step 2, Probiotic preparation activation: Bacillus spores, Clostridium butyricum and Lactobacillus fermentum are fermented and cultured separately, the bacterial cells are collected by centrifugation, mixed with a protectant, and then spray-dried to produce microencapsulated bacterial powder; Step 3, Functional oligosaccharide pretreatment: Mix xylooligosaccharide and chitosan oligosaccharide in a certain proportion, dissolve in water, and then perform ultra-high pressure homogenization. Step 4, final mixing and packaging: Mix the components obtained in steps 1, 2 and 3 with yeast selenium and carrier (silica or starch) evenly, and then vacuum package them; The temperature is controlled to be ≤40℃ throughout the entire process.

[0031] Further, in step 2, the protective agent is trehalose and glycerol; in step 3, the pressure of the ultra-high pressure homogenization treatment is 100 MPa, and the number of cycles is 3.

[0032] Example 3: Application of the above-described feed additive in the preparation of feed for promoting pig growth, wherein the amount of the feed additive added to the feed is determined according to the growth stage of the pig: For nursery pigs (weighing 15-30kg): 0.5-0.8% to promote intestinal development and establish a healthy microbiome; For growing pigs (30-60kg): 0.8-1.2%, to accelerate growth and regulate metabolism; Fattening pigs (60kg to slaughter): 1.2-1.5%. Focus on reducing cholesterol and improving meat quality.

[0033] When using this additive, a gradual mixing method should be adopted: first premix the additive with a small amount of basic feed, and then gradually expand it to the entire feed to ensure even distribution. Continuous use should be maintained for at least 60 days before slaughter to ensure the cholesterol-lowering effect.

[0034] Recommended feeding and management measures: ① Appropriately control the energy density of feed; ② Ensure sufficient drinking water; ③ Avoid using growth promoters with high copper and high zinc content; ④ Appropriately extend the resting time before slaughter.

[0035] Example 4: A feed additive for reducing cholesterol content in pork, composed of the following components by weight percentage: 10% phytosterols Tea polyphenols 8%, Soy isoflavones 5%, 5% of Bacillus spores Clostridium butyricum 5%, 3% of fermented lactobacillus Yeast selenium 2%, xylooligosaccharides 8%, Chitosan oligosaccharide 5%, Corn starch 49%.

[0036] Example 5: A feed additive for reducing cholesterol content in pork, comprising the following components by weight percentage: 20% phytosterols Tea polyphenols 15%, 10% soy isoflavones 10% of spore-forming lactic acid bacteria Clostridium butyricum 8%, 5% of fermented lactobacillus Yeast selenium 5%, xylooligosaccharides 12%, Chitosan oligosaccharide 8%, 7% corn starch; The sum of the mass percentages of the components is 100%.

[0037] Verification Experiment 1: Duroc-Landrace-Large White crossbred pig experiment; One hundred and twenty healthy Duroc-Landrace-Landrace-Large White crossbred pigs, weighing approximately 60 kg, were randomly divided into two groups (control group and experimental group), with six replicates per group and ten pigs per replicate. The control group was fed a basal diet, while the experimental group was fed a basal diet supplemented with 1.2% of the feed additive described in Example 4 of this invention. The experiment lasted for 60 days. The results are as follows: (1) Growth performance: The average daily weight gain of the experimental group was 5.8% higher than that of the control group (P<0.05), and the feed conversion ratio was 4.3% lower (P<0.05). (2) Cholesterol content: The cholesterol content of the longissimus dorsi muscle in the experimental group was 45.2 mg / 100g, which was 23.0% lower than that in the control group (58.7 mg / 100g) (P<0.01). (3) Meat quality indicators: The marbling score of the muscle in the experimental group was improved, the drip loss was reduced, and the muscle fat content increased by 0.8 percentage points.

[0038] Verification Experiment 2: Black Pig Breed Experiment; Eighty local black pigs, each weighing approximately 70 kg, were randomly divided into two groups. The control group was fed a basal diet, while the experimental group was supplemented with 1.5% of the feed additive described in Example 4 of this invention. The experiment lasted for 70 days. The results are as follows: (1) Cholesterol content: The cholesterol content of the longissimus dorsi muscle in the experimental group was 42.3 mg / 100g, which was 23.2% lower than that in the control group (55.1 mg / 100g) (P<0.01). (2) Antioxidant indicators: The muscle MDA content (malondialdehyde, a marker of lipid peroxidation) in the experimental group decreased by 36.5% (P<0.01), and the GSH-Px activity increased by 28.7% (P<0.05). (3) Fatty acid composition: The proportion of polyunsaturated fatty acids in the muscle of the experimental group increased, and the ratio of n-6 / n-3 fatty acids became more reasonable.

[0039] Verification Experiment 3: Large-scale farm application trial; A large-scale application trial was conducted at a self-owned pig farm (3000 pigs). 1000 white fattening pigs weighing approximately 60 kg were selected and treated with 1.2% of the additive from Example 4 of this invention for 60 consecutive days. Results were compared with the group without additive: (1) Slaughter performance: The dressing percentage of the experimental group increased by 1.2 percentage points, and the backfat thickness decreased by 0.3 cm. (2) Cholesterol content: The average cholesterol content of pork in the experimental group was 46.8 mg / 100g, which was 22.4% lower than that in the control group (60.3 mg / 100g) (P<0.01). (3) Economic benefits: The cost per pig is 18 yuan, but due to the improvement in pork quality, the selling price increases by 0.5 yuan / kg, resulting in a net increase of 25-30 yuan per pig.

[0040] Table 3 shows a comparison of cholesterol test results (mg / 100g fresh meat).

[0041] The experimental data above show that the additive of this invention can significantly reduce the cholesterol content of various parts of pork, while improving growth performance and meat quality. The effect is stable and reliable, and it is suitable for large-scale production applications.

[0042] Verification Experiment 4: Comparative Experiment on the Synergistic Effect of Multi-Component Composite Additives; To clearly verify the synergistic effect among the multiple components in the additive of this invention, this comparative experiment was designed. The synergistic effects of single components, two-component combinations, and three-component combinations were verified respectively.

[0043] Materials and Methods: (1) Experimental animals and design: 200 healthy Duroc-Landrace-Large White crossbred pigs weighing (60.5±1.2) kg were randomly divided into 8 treatment groups, with 5 replicates per group and 5 pigs per replicate. The experimental period was 60 days. The experimental design is shown in Table 4.

[0044] Table 4. Experimental group design

[0045] (2) Measurement indicators: Weigh and record feed intake at the beginning and end of the experiment, and calculate average daily gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (F / G). At the end of the experiment, one pig close to the average weight was selected from each replicate and slaughtered. The longissimus dorsi muscle sample was taken to determine cholesterol content, muscle fat content, and fatty acid composition.

[0046] (3) Sample analysis: Cholesterol content was determined by high performance liquid chromatography; muscle fat was determined by Soxhlet extraction; fatty acid composition was analyzed by gas chromatography.

[0047] Data processing: One-way ANOVA was performed using SAS 9.4 software, and multiple comparisons were performed using Duncan's method. Results are expressed as mean ± standard deviation, and P < 0.05 was considered statistically significant.

[0048] Basic Diet Formula: This formula is designed strictly in accordance with the nutritional requirements of 60-90kg growing-finishing pigs in my country's "Swine Feeding Standard" (NY / T65-2004), aiming to provide comprehensive and balanced nutrition, while avoiding the use of any functional additives that may interfere with the test results, so as to ensure the accuracy and comparability of the test results.

[0049] Table 5 shows the basal diet formulations (control group diets).

[0050] Content of compound premix for pigs (per kg of feed): Vitamins: VA 8000 IU, VD3 2500 IU, VE 30 IU, VK3 3 mg, VB1 1.5 mg, VB2 4 mg, VB6 3 mg, VB 12 0.02 mg, Biotin 0.1 mg, Folic Acid 1 mg, Nicotinamide 30 mg, D-Calcium Pantothenate 15 mg.

[0051] Mineral trace elements: Cu (CuSO4·5H2O) 10 mg, Fe (FeSO4·H2O) 90 mg, Zn (ZnSO4·H2O) 80 mg, Mn (MnSO4·H2O) 30 mg, I (KI) 0.5 mg, Se (Na2SeO3) 0.3 mg.

[0052] Note: This premix contains no antibiotics, growth promoters, acidifiers, enzymes, probiotics, or other functional additives that may affect fat metabolism and cholesterol deposition. It only provides basic vitamins and trace elements.

[0053] Table 6 shows the nutritional levels of the diet:

[0054] (4) Formula description and basis: Nutritional levels: The formula's key nutritional indicators, such as digestible energy, crude protein, amino acids, calcium, and phosphorus, meet or slightly exceed the nutritional needs of growing-finishing pigs weighing 60-90kg, ensuring the normal growth of the experimental pigs and thus enabling accurate assessment of the "additional" effects of the additives.

[0055] Raw material selection: The most conventional corn-soybean meal diet structure is adopted, which is the most mainstream and standard type of pig diet worldwide, and can ensure the repeatability and comparability of the experiment to the greatest extent.

[0056] Avoid functional substances: No substances that may affect the test results (such as antibiotics, synthetic drugs, other functional additives) are deliberately added to the basal diet to ensure that the observed changes in growth performance and meat quality come entirely from the specific test substances (plant extracts, probiotics, oligosaccharides and their combinations) added to each experimental group.

[0057] Applicability: This basal diet formulation is applicable to all experimental groups (CON, PE, PB, FO, PE+PB, PE+FO, PB+FO, COM) in validation experiment 4 and serves as a benchmark for fair comparisons.

[0058] This formula is scientifically and rationally designed, conforms to the principles of animal nutrition and experimental design specifications, and can provide solid and reliable data support for patent examination.

[0059] Experimental Results: Table 7 shows the comparison of growth performance among the experimental groups (n=5)

[0060] * Different letters in the same column indicate significant differences (P < 0.05).

[0061] Table 8 compares the meat quality indicators of each experimental group (n=5).

[0062] Synergistic effect analysis: To quantify the synergistic effect among the components, the Synergistic Effect Value (SEV) was calculated using the formula: SEV = (Observed - Expected) / Expected × 100%, where Observed is the measured value and Expected is the expected value calculated based on the individual effects of each group.

[0063] Table 9. Synergistic effect analysis of the composite group:

[0064] Results analysis: (1) Limited effect of single components: Although each single component (PE, PB, FO) can improve the indicators to a certain extent, the effect is limited. The cholesterol reduction rate is only between 12.5% ​​and 14.2%, and the improvement in growth performance is not significant (P>0.05).

[0065] (2) The combination of two components showed a partial additive effect: the combination of two components (PE+PB, PE+FO, PB+FO) was better than that of a single component, but it only showed an additive effect. The cholesterol reduction rate was between 20.3-24.2%, and the SEV value was between 5-15%, without showing a significant synergistic effect.

[0066] (3) The three-component composite exhibits a strong synergistic effect: Cholesterol-lowering effect: The cholesterol content in the COM group was significantly lower than that in other groups (P<0.01), with a reduction rate of 35.3% and a SEV value of 46.5%, proving that the three components produced a strong synergistic effect through different mechanisms of action (inhibiting endogenous synthesis, promoting catabolism, and reducing exogenous absorption).

[0067] Improved growth performance: The COM group showed a 9.8% increase in ADG, a 12.2% decrease in F / G, and a SEV value approaching 90%, significantly better than other groups (P < 0.05). This indicates that the compound additive synergistically promotes animal growth through multiple mechanisms, including improving gut health, enhancing nutrient utilization, and reducing metabolic stress.

[0068] Improving meat quality: The COM group showed a 36.3% increase in muscle fat content and a significantly increased proportion of polyunsaturated fatty acids, with a SEV value of 83.3%, indicating that the compound additives can synergistically improve the nutritional value and flavor of meat.

[0069] Conclusion: This experiment, through a rigorous comparative design, demonstrates a strong synergistic effect among the three components in the additive of this invention. The effect far exceeds the simple summation of the individual components, fully demonstrating the non-obviousness and technological advancement of combining these three components with different mechanisms of action. The compound additive, through multi-pathway and multi-target regulation of cholesterol metabolism and nutrient distribution, achieves a perfect balance between reducing cholesterol and improving growth performance and meat quality, providing strong evidence for the inventiveness of this invention.

[0070] Verification Experiment 5: Comparison of the effects of the additive combination of the present invention with existing patented technologies: To objectively evaluate the advancement and competitive advantage of the technology of this invention, a parallel comparative test was conducted between the patented product of this invention and the three closest patented technologies currently disclosed.

[0071] Materials and Methods 1. Preparation of experimental materials: The present invention group (COM): complete additives prepared according to the method of Example 4.

[0072] Comparative Example 1 (C1): Prepared according to patent CN117179138A (a traditional Chinese medicine additive for lowering pork cholesterol). The active ingredients are: Gynostemma pentaphyllum, Poria cocos, Dioscorea opposita, Citrus reticulata peel, and Glycyrrhiza uralensis, formulated according to the proportions in the patent example.

[0073] Comparative Example 2 (C2): Prepared according to patent CN106490305A (a microbial preparation for lowering cholesterol). The active ingredients are: Bacillus cereus, Streptococcus lactis, and Aspergillus oryzae, with the total number of live bacteria consistent with the total number of probiotics in the present invention group.

[0074] Comparative Example 3 (C3): Prepared according to patent CN103005223A (A feed additive rich in xylooligosaccharides). The active ingredient is a combination of xylobiose, xylotriose, and xylopentose, and the content of the active ingredient is consistent with the total amount of functional oligosaccharides in the present invention.

[0075] 2. Experimental Animals and Design: Two hundred healthy Duroc-Landrace-Landrace-Landrace-Crosscross pigs weighing (60.0 ± 1.5) kg were randomly divided into 5 treatment groups, with 5 replicates per group and 8 pigs per replicate. The experimental period was 60 days. The group design is as follows: Control group (CON): basal diet (validation of the basal diet formulation in Experiment 4). Comparative Example 1 (C1): basal diet + 1.2% C1 additive; Comparative Group 2 (C2): basal diet + 0.8% C2 additive; Comparative group 3 (C3): basal diet + 0.9% C3 additive; This invention group (COM): basal diet + 1.5% COM additive.

[0076] *Note: The addition level of each additive group is based on the effective dosage recommended by its original patent, and ensures that the addition amount of its core active ingredient is within the same comparable order of magnitude.

[0077] 3. Measurement Indicators: At the end of the experiment, the following indicators were measured: (1) Growth performance: average daily gain (ADG), feed conversion ratio (F / G); (2) Slaughter performance: dressing percentage, back fat thickness; (3) Core indicators of meat quality: cholesterol content of longissimus dorsi muscle, muscle fat content, and drip loss (24h); (4) Economic benefits: cost per kilogram of weight gain, added value per kilogram of pork.

[0078] 4. Data Processing: Data were analyzed using one-way ANOVA with SAS 9.4 software, and Duncan's method was used for multiple comparisons. Results are expressed as mean ± standard deviation, and P < 0.05 was considered statistically significant.

[0079] 5. Experimental Results: Table 10 shows a comprehensive comparison of the effects of the additive combination of the present invention with existing patented technologies (n=5).

[0080] *Different letters in the shoulder labels of peer data indicate significant differences (P < 0.05). Weight gain costs and added value were calculated based on the control group.

[0081] 6. Results Analysis: (1) Comparison with traditional Chinese medicine patent (C1): Advantages: Group C1 showed some effectiveness in lowering cholesterol (-15.6%) and increasing muscle fat, demonstrating the efficacy of traditional Chinese medicine. Its mechanism of action mainly involves regulating hepatic lipid metabolism through the active ingredients of traditional Chinese medicine (such as saponins and flavonoids).

[0082] Disadvantages: Its effect was significantly lower than that of the present invention group (COM cholesterol reduction of 34.4%). More importantly, the C1 group did not show significant effects in improving growth performance (ADG, F / G) and physical quality (drip loss) (P > 0.05), and because its raw material was Chinese medicinal herbs, its cost was the highest, resulting in the lowest cost-effectiveness (added value / cost ratio). This demonstrates the limitations of a single plant extraction route in terms of overall benefits.

[0083] (2) Comparison with microbial patent (C2): Advantages: Group C2 showed the best results in increasing daily weight gain and reducing feed conversion ratio, demonstrating the advantages of probiotics in promoting growth and improving feed conversion rate. The mechanism is that probiotics optimize the gut microbiota, promoting the digestion and absorption of nutrients.

[0084] Disadvantages: Its cholesterol-lowering effect (-13.5%) is far inferior to that of this invention, and its effect on improving meat quality (muscle fat, drip loss) is limited. This indicates that a single microbial pathway mainly acts on gut health and growth promotion, but its ability to regulate fat metabolism and cholesterol deposition is insufficient, and its effects are relatively indirect and slow.

[0085] (3) Comparison with oligosaccharide patent (C3): Advantages: Group C3 showed relatively balanced effects, but the improvement in all indicators was the smallest, with a cholesterol reduction effect of only -9.8%. As a prebiotic, it can provide nutrients to the beneficial bacteria in the gut, thus indirectly exerting its effect.

[0086] Disadvantages: As a prebiotic, the single oligosaccharide component relies on the complex and unstable gut microbiota structure of the animal itself to exert its effect. The effect is slow, indirect and unstable, resulting in poor overall performance and poor reproducibility.

[0087] (4) Conclusion: This comparative experiment fully demonstrates from three dimensions—effect, mechanism, and benefit—that the multi-component, multi-target, and multi-pathway synergistic strategy employed in this invention significantly outperforms existing patented technologies that rely solely on a single mechanism (traditional Chinese medicine, microorganisms, or oligosaccharides) in terms of technical effectiveness. This invention is not a simple superposition of existing technologies, but rather generates a synergistic multiplier effect through innovative formulation design, overcoming the limitations of single-technology paths—characterized by "limited effectiveness, instability, and bottlenecks"—and achieving unexpectedly excellent results, fully meeting the requirements for inventiveness and significant progress for invention patents.

[0088] 7. Economic Benefits and Comprehensive Performance Index Analysis: To further quantify the comprehensive advantages of this invention, a Comprehensive Performance Index (CPI) was introduced for evaluation. The CPI comprehensively considers health indicators (cholesterol reduction rate), production efficiency indicators (feed weight ratio improvement rate), and quality indicators (the average of muscle fat gain rate and drip loss reduction rate), with weights of 40%, 30%, and 30%, respectively.

[0089] CPI = (Cholesterol reduction rate × 0.4) + (Feed ratio improvement rate × 0.3) + ((Muscle fat increase rate + Drip loss reduction rate) / 2 × 0.3) Meanwhile, the return on investment (ROI) was calculated using the formula: ROI = (added value per kilogram of pork - cost per kilogram of weight gain) / cost per kilogram of weight gain × 100%.

[0090] The conclusions drawn from the results in Table 11 are as follows: (1) Overwhelming comprehensive performance advantage: The comprehensive performance index (CPI) of the present invention group is as high as 31.5, which is more than 3 times that of the control group 1 (traditional Chinese medicine, CPI=10.2) and nearly 7 times that of the control group 3 (oligosaccharide, CPI=4.7). This proves that the technical solution of the present invention has achieved a balanced and outstanding breakthrough in multiple objectives, and the technical advantages are comprehensive and significant.

[0091] (2) The economic benefits are extremely significant: Although the absolute cost of this invention increases the most (0.40 yuan / kg), the added value it creates (2.50 yuan / kg) is far higher than that of other technologies. Its input-output ratio (ROI) reaches 525%, which means that for every 1 yuan of cost invested, an additional 5.25 yuan of revenue can be generated. The economic benefits are more than 4 times that of the control group 1, and the potential for commercialization and market application is huge.

[0092] Table 11 compares the overall performance and economic benefits of each patented technology:

[0093] Verification Experiment 6: A comparative analysis of various indicators of pork produced using this patented technology with industry-recognized standards for high-quality meat was conducted. The pork produced using this patented technology not only successfully reduces cholesterol content to levels close to those of white meat (poultry and fish), but more importantly, many of its key quality indicators meet or approach the premium standards of high-end pork, achieving a balance between "health" and "deliciousness." It does not simply pursue low cholesterol at the expense of other qualities, but rather produces a pork product with superior overall quality through multi-pathway physiological regulation.

[0094] The following is a detailed comparative analysis of the indicators: 1. Key Indicator: Comparison of Cholesterol Content: Table 12 compares the cholesterol content of meat:

[0095] Comparative analysis of Table 12 shows that the achievements of this invention are revolutionary in terms of core health indicators. It breaks the traditional perception that "red meat is necessarily high in cholesterol," reducing its core health risk indicators to levels even lower than those of some white meats, thus providing consumers with a healthier choice.

[0096] 2. Comparison of sensory and processing quality: Table 13 compares the sensory and processed qualities of pork:

[0097] Comparative analysis from Table 13 shows that, in terms of sensory quality, the pork of this invention fully meets or exceeds the standards for high-quality meat. In particular, the improvement in marbling and water retention directly indicates that its tenderness, juiciness, and flavor compound content will be significantly superior to ordinary pork.

[0098] 3. Nutritional quality comparison Table 14 compares the nutritional quality of pork.

[0099] Comparative analysis from Table 14 shows that the pork of this invention provides a nutritionally reconstructed meat: low in cholesterol, high in unsaturated fatty acids, and rich in antioxidants, perfectly meeting the modern consumer's pursuit of health and nutrition.

[0100] Conclusion: The pork produced by this patented invention is a product with excellent overall performance. (1) Outstanding health attributes: The cholesterol content is extremely low, reaching the industry-leading level, which is its core competitiveness.

[0101] (2) Excellent sensory quality: Key indicators such as meat color, marbling, and water-holding capacity all meet the standards of high-end pork, ensuring delicious taste and a good consumer experience.

[0102] (3) Reasonable nutritional composition: While reducing cholesterol, it optimizes the fatty acid composition and improves nutritional value.

[0103] (4) Enhanced Commercial Value: This type of pork perfectly targets the high-end health-conscious consumer market. It can serve as an upgraded alternative to ordinary pork, and it can also be compared to or directly compete with well-known premium pork brands. With "low cholesterol" as its unique and quantifiable health selling point, it has enormous market potential and premium pricing space. This patent not only provides a feed additive formula, but also a complete technical solution for producing high-end functional pork. Its products redefine the standard of "premium pork" in multiple dimensions.

[0104] Explanation of the comprehensive advantages and synergistic mechanism of this invention: (1) Significant and remarkable cholesterol-lowering effect: The cholesterol content in the group of this invention was significantly lower than that in all comparative studies (P < 0.01), and the reduction was nearly twice that of the best effect in the comparative studies. The achievement of the core objective far exceeded that of existing technologies. This is due to the synergistic blocking of multiple pathways: plant extracts (phytosterols) inhibit endogenous synthesis; probiotics and their metabolites promote the decomposition and conversion of cholesterol in the intestine; and functional oligosaccharides adsorb exogenous cholesterol and promote its excretion. The three work together to form a three-dimensional regulatory network.

[0105] (2) Comprehensive benefits: This invention is the only group that showed significant improvement in all observed indicators. In particular, it achieved the unity of the seemingly contradictory goals of "lowering cholesterol" and "increasing intramuscular fat" and significantly improved water-holding capacity (extremely low drip loss), which is something that no single existing technology can achieve. The mechanism is that: while regulating cholesterol metabolism, the present invention optimizes intestinal health through probiotics and oligosaccharides, improves the efficiency of energy and lipid utilization, and directs more fat to intramuscular deposition (enhancing marbling and flavor) rather than subcutaneous (significantly reducing back fat thickness) or abdominal cavity.

[0106] (3) Higher economic benefits and stability: Although the additive cost of the present invention is slightly higher, the added value of the quality improvement it brings far exceeds the cost increase. Calculated per kilogram of weight gain, the net benefit (added value - cost) of the present invention is significantly higher than all comparative examples. In addition, the multi-component compound formulation reduces the risk of unstable effects caused by fluctuations in single raw materials or individual animal differences, and has extremely high commercial value and market competitiveness.

[0107] The final conclusion of this invention Through systematic, parallel comparative experiments with the three closest existing patented technologies under identical conditions, combined with quantitative indicators, statistical analysis, and comprehensive benefit evaluation, the embodiments of this invention arrive at the following indisputable conclusions: (1) Significant Effect: In terms of the core objective of reducing pork cholesterol, the present invention far surpasses all comparative patents, with a reduction rate more than twice that of the best control group. Simultaneously, it also demonstrates comprehensive and significant advantages in improving growth efficiency (ADG, F / G) and enhancing key meat quality (intramuscular fat, water-holding capacity). This proves the high efficiency and consistency of the technical solution of the present invention in achieving multiple objectives.

[0108] (2) Technological advancement and inventiveness: The experimental results fully demonstrate that the "plant extract-probiotics-functional oligosaccharides" ternary compound system adopted in this invention produces a synergistic multiplication effect of "1+1+1 >> 3" through a multi-target, multi-pathway synergistic mechanism. Its technical effect is by no means a simple combination or superposition of existing technologies. This solution, which scientifically combines components with different mechanisms of action to overcome the fundamental limitations of a single technical path, is not obvious to those skilled in the art and represents a substantial leap in the development of technology in this field, fully meeting the inventiveness requirements of invention patents.

[0109] (3) Commercial feasibility and market potential: The technology of this invention can not only produce pork products with outstanding health attributes (extremely low cholesterol), but also simultaneously improve slaughter performance and sensory quality, ultimately creating extremely high economic added value (ROI>500%). It successfully solves the commercialization problem of such functional additives being "effective but costly" or "cost-reducing but ineffective", providing a reliable and profitable technical solution for the large-scale production of high-quality, healthy pork, with huge market transformation potential.

[0110] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A feed additive for reducing cholesterol content in pork, characterized in that, It consists of the following components by mass percentage: Phytosterols 10-20%, Tea polyphenols 8-15%, Soy isoflavones 5-10%, Spore-forming lactobacillus 5-10%, Clostridium butyricum 5-8%, Lactobacillus fermentum 3-5%, Yeast selenium 2-5%, xylooligosaccharides 8-12%, Chitosan oligosaccharide 5-8%, And the remaining corn starch; The sum of the mass percentages of the components is 100%.

2. The feed additive for reducing cholesterol content in pork according to claim 1, characterized in that, The plant sterols are derived from deodorized soybean oil distillate or pine oil, and mainly contain β-sitosterol, stigmasterol and rapeseed sterol.

3. The feed additive for reducing cholesterol content in pork according to claim 1, characterized in that, The total amount of catechins in the tea polyphenols is ≥70%; the total amount of isoflavones and daidzein in the soy isoflavones is ≥40%.

4. The feed additive for reducing cholesterol content in pork according to claim 1, characterized in that, The viable count of the spore-forming lactobacillus is ≥2×10¹ 0 CFU / g; the viable count of the Clostridium butyricum is ≥1×10¹ 0 CFU / g; the viable count of the fermenting lactobacillus is ≥5×10⁻⁶. 9 CFU / g.

5. The feed additive for reducing cholesterol content in pork according to claim 1, characterized in that, The organic selenium content in the yeast selenium is ≥2000 mg / kg.

6. The feed additive for reducing cholesterol content in pork according to claim 1, characterized in that, The xylo-xylobiose-xylopentose content in the xylooligosaccharide is ≥95%; the degree of deacetylation of the chitosan oligosaccharide is ≥90%.

7. A method for preparing a feed additive for reducing cholesterol content in pork as described in any one of claims 1-6, characterized in that, Includes the following steps: Step 1, preparation of plant extracts: phytosterols, tea polyphenols and soy isoflavones are mixed in proportion, diluted with a carrier, and then ultra-finely pulverized to a particle size ≤15μm; Step 2, Probiotic preparation activation: Bacillus spores, Clostridium butyricum and Lactobacillus fermentum are fermented and cultured separately, the bacterial cells are collected by centrifugation, mixed with a protectant, and then spray-dried to produce microencapsulated bacterial powder; Step 3, Functional oligosaccharide pretreatment: Mix xylooligosaccharide and chitosan oligosaccharide in a certain proportion, dissolve in water, and then perform ultra-high pressure homogenization. Step 4, final mixing and packaging: Mix the components obtained in steps 1, 2, and 3 with yeast selenium and carrier evenly, and then vacuum package them; The temperature is controlled to be ≤40℃ throughout the entire process.

8. The method according to claim 7, characterized in that, In step 2, the protective agents are trehalose and glycerol; in step 3, the pressure of the ultra-high pressure homogenization treatment is 100 MPa, and the number of cycles is 3.

9. The use of a feed additive for reducing pork cholesterol content as described in any one of claims 1-6 in the preparation of feed for promoting pig growth, characterized in that, The application determines the amount of the feed additive to be added to the feed based on the pig's growth stage: Nursery pigs: 0.5-0.8%, Growing pigs: 0.8-1.2%, Fattening pigs: 1.2-1.5%.

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