Compound feed for improving goat meat quality and preparation method thereof
By optimizing the goat fattening feed formula and adding burdock leaf modified feed and bamboo powder fermented feed, a compound feed was prepared, which solved the problem of declining meat quality during the fattening process of meat sheep, improved the weight gain and health of goats, and increased breeding efficiency.
Patent Information
- Application Number
- CN202511679207.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-17
- Publication Date
- 2026-01-06
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
At present, in the large-scale fattening process of mutton sheep farming, the feed selection mainly pursues weight gain efficiency, which leads to a decline in the quality and safety of mutton and a lack of improvement in disease resistance.
By optimizing the fattening feed formula for goats, adding modified burdock leaf feed, fermented bamboo powder feed, and compound additives, a compound feed was prepared, including ingredients such as corn, soybean meal, sheep grass, and alfalfa. Specific microbial fermentation treatment was then used to enhance the goats' immunity and meat quality.
It promotes weight gain in goats, improves meat quality and health, increases economic benefits of breeding, enhances disease resistance, and improves fattening effects in meat sheep.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of animal husbandry technology, specifically to a compound feed for improving the quality of goat meat and its preparation method. Background Technology
[0002] Lamb is one of the main types of livestock meat in my country. With the increase in market consumption of lamb, the demand for raising meat sheep is also increasing. In recent years, my country's animal husbandry has developed rapidly towards intensification and large-scale operation. Compared with traditional grazing, meat sheep are now mostly raised on a large scale using feed.
[0003] However, large-scale sheep farming often prioritizes efficiency, aiming to fatten and increase the weight of sheep in a short period of time. The selection of feed also focuses on increasing weight gain efficiency. Furthermore, centralized farming requires attention to the impact of sheep diseases, often necessitating the use of antibiotics, which significantly reduces the quality and safety of mutton.
[0004] At present, people not only pay attention to the safety of meat, but also pay more and more attention to the freshness, taste and nutritional value of meat products on the market. Therefore, how to optimize the feed ratio of sheep to enhance the disease resistance of sheep farming and improve the quality of sheep meat is an important research direction at present. Summary of the Invention
[0005] To address the shortcomings of existing technologies, this invention provides a compound feed for improving goat meat quality and its preparation method. By optimizing the fattening feed formula for goats, it effectively promotes weight gain while ensuring the goats' immunity, further improving the meat quality and comprehensively enhancing the economic benefits of goat farming.
[0006] To achieve the above objectives, the present invention provides the following technical solution: A compound feed for improving the quality of goat meat, comprising the following raw materials in parts by weight: 15-25 parts corn, 6-10 parts soybean meal, 4-8 parts modified burdock leaf feed, 4-8 parts fermented bamboo powder feed, 10-15 parts goatgrass, 8-10 parts alfalfa, 2-4 parts oat bran, 0.8-1.2 parts soybean oil, 4-6 parts premix, and 0.2-0.5 parts compound additive; the modified burdock leaf feed is prepared by mixing, grinding, soaking, and filtering burdock leaves in brine, then microwaving and mixing with potato juice, followed by inoculation with *Micrococcus orangeus*, fermentation, sterilization, and drying; the fermented bamboo powder feed is prepared by mixing dried and pulverized fresh bamboo leaves with acid-modified bamboo pole powder, fermenting with *Saccharomyces cerevisiae* and *Lactobacillus plantarum*, and then drying; the compound additive is a mixture of caffeine, myristic acid, and lotus root polysaccharide in a mass ratio of 3:1:5.
[0007] Preferably, the specific preparation method of the modified burdock leaf material includes the following steps: S1-1. Grind fresh burdock leaves into a paste by mixing them with 2-3 times their volume of an 8%-10% salt solution. Let the paste stand for 1-2 hours, then filter it. Soak the paste in clean water for 3-5 minutes, then filter it again to obtain the filter residue for later use. S1-2. After microwave drying of the filter residue, dried burdock leaves are obtained. The dried burdock leaves are mixed with twice the volume of potato juice, stirred evenly, inoculated with Orange Microcarpus, fermented for 30-40 hours, sterilized, and then dried at 45℃ to obtain modified burdock leaf material.
[0008] Preferably, the potato juice in step S1-2 is the filtrate obtained by peeling potatoes, adding 5 times the volume of water, boiling for 2-3 hours, and then filtering.
[0009] Preferably, the inoculation amount of *Cercospora orangeensis* in steps S1-2 is 0.1%-0.2% of the total mass of dried burdock leaves.
[0010] Preferably, the preparation method of the bamboo powder fermented material includes the following steps: S2-1. Cut fresh bamboo poles into sections and soak them in an acidic solution with a pH of 4-4.5 for 2-3 hours. Then take them out, rinse them with clean water, dry them, and then grind them into bamboo pole powder for later use. S2-2. Dry fresh bamboo leaves and then pulverize them to obtain bamboo leaf powder for later use. S2-3. Mix bamboo leaf powder and bamboo pole powder at a mass ratio of 1:3-5 to obtain a mixed powder. Add 1-2 times the volume of water to the mixed powder, then inoculate with brewing yeast for fermentation treatment for 8-12 hours, then treat at 75-80℃ for 15-20 minutes, and then return to room temperature to obtain the first fermentation material for later use. S2-4. Inoculate the first fermentation material with Lactobacillus plantarum and continue fermentation for 20-24 hours to obtain the second fermentation material for later use. S2-5. Spray dry the second fermentation material to obtain bamboo powder fermentation material.
[0011] Preferably, the acidic solution in step S2-1 is an acetic acid solution.
[0012] Preferably, the amount of brewer's yeast inoculated in step S2-3 is 0.2%-0.4% of the total mass of the mixed powder; and the amount of Lactobacillus plantarum inoculated in step S2-4 is 0.1%-0.3% of the total mass of the mixed powder.
[0013] The preparation method of compound feed includes the following steps: (1) Mix bamboo powder fermentation material, soybean oil and compound additives to adjust the humidity to 100%-120%, stir evenly to obtain a mixture; (2) Mix and grind corn, soybean meal, sheep grass, alfalfa and oat bran, control the particle size to 1-3 mm, and prepare the pulverized material for later use; (3) Mix the modified burdock leaf feed, mixed feed, premixed feed and the above-mentioned crushed feed together and extrude to granulate to obtain compound feed.
[0014] Preferably, the particle size of the compound feed is 1.8-2.0 cm.
[0015] This invention provides a compound feed for improving the quality of goat meat and its preparation method, which has the following advantages compared with the prior art: This invention adds burdock leaf modified feed to the conventional feed. The burdock leaves are treated with salt water and then fermented with Scutellaria barbata, which can improve the thickness of the duodenal muscle layer and the height of the villi in fattening goats to a certain extent, thus improving the health of the goats. In addition, the addition of bamboo powder fermented feed and compound additives in this application can comprehensively improve the fattening effect, promote the weight gain of goats and improve the meat quality, thereby comprehensively improving the economic benefits of breeding. Detailed Implementation
[0016] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0017] The premix used below provides 30 mg of iron (ferrous sulfate), 10 mg of copper sulfate, 50 mg of zinc sulfate, 60 mg of manganese sulfate, 2937 IU of vitamin A, 343 IU of vitamin D, and 30 IU of vitamin E per kilogram of feed.
[0018] Potato juice is the filtrate obtained by peeling potatoes, adding 5 times the volume of water, boiling for 2.5 hours, and then filtering. Orange-scented Bacteria were purchased from Ningbo Mingzhou Biotechnology Co., Ltd., with a live count of 10. 8 pcs / g; The brewing yeast was purchased from Shanghai Xuanya Biotechnology Co., Ltd., with a live cell count of 10. 8 pcs / g; Lactobacillus plantarum was purchased from Wuhan Ruichen Standards Technology Co., Ltd., with a viable count of 10⁹ CFU / g.
[0019] I. The preparation of burdock leaf feed is as follows: 1. Preparation of modified burdock leaf material-1: Fresh burdock leaves were mixed with three times their volume of a 9% salt (sodium chloride) solution and ground into a slurry. After standing for 1.5 hours, the mixture was filtered, soaked in water for 4 minutes, and then filtered again. The filter residue was microwave-dried (at 180W) to obtain dried burdock leaves. The dried burdock leaves were mixed with two times their volume of potato juice, stirred evenly, and then inoculated with 0.1% of the total mass of dried burdock leaves with *Microsorum orangeense*. The mixture was fermented for 35 hours, then sterilized at 121℃ and 0.1MPa for 15 minutes, and finally dried at 45℃ to obtain burdock leaf modified material-1. 2. Preparation of burdock leaf modified material-2: Fresh burdock leaves were mixed with 3 times their volume of water and ground into a slurry. After standing for 1.5 hours, the mixture was filtered and soaked in water for 4 minutes before further filtration. The residue was microwave-dried (at 180W) to obtain dried burdock leaves. The dried burdock leaves were mixed with 2 times their volume of potato juice and stirred evenly. Then, 0.1% of the total mass of dried burdock leaves was inoculated with *Cercospora orangeensis* and fermented for 35 hours. After sterilization at 121℃ and 0.1MPa for 15 minutes, the mixture was dried at 45℃ to obtain burdock leaf modified material-2. 3. Preparation of burdock leaf modified material-3: Fresh burdock leaves were mixed with 3 times their volume of a 9% salt (sodium chloride) solution and ground into a slurry. After standing for 1.5 hours, the mixture was filtered, soaked in water for 4 minutes, and then filtered again. The filter residue was microwave-dried (at 180W power) to obtain burdock leaf modified material-3. 4. Preparation of burdock leaf modified material-4: Fresh burdock leaves were mixed with 3 times their volume of water and ground into a paste, then microwaved (at 180W power) to obtain burdock leaf modified material-4; II. Preparation of bamboo powder: 1. Preparation of bamboo powder-1: (1) Cut fresh bamboo poles into sections and soak them in an acetic acid solution with a pH of 4 for 2 hours. Then take them out, rinse them with clean water, dry them, and then crush them to obtain bamboo pole powder for later use. (2) Dry the fresh bamboo leaves and then pulverize them to obtain bamboo leaf powder for later use; (3) Mix bamboo leaf powder and bamboo pole powder in a mass ratio of 1:4 to obtain mixed powder. Add 2 times the volume of water to the mixed powder, then inoculate with 0.3% of the total mass of the mixed powder with brewing yeast for 10 hours, then treat at 80℃ for 15 minutes, and then return to room temperature to obtain the first fermentation material for later use. (4) Inoculate the first fermentation material with 0.2% of the total mass of the mixed powder with Lactobacillus plantarum and continue fermentation for 22 hours to obtain the second fermentation material for later use; (5) The second fermented material is spray-dried to obtain bamboo powder material-1.
[0020] 2. Preparation of bamboo powder material-2: (1) Cut fresh bamboo poles into sections and soak them in an acetic acid solution with a pH of 4 for 2 hours. Then take them out, rinse them with clean water, dry them, and then crush them to obtain bamboo pole powder for later use. (2) Add twice the volume of water to the bamboo pole powder, then inoculate with 0.3% of the total mass of bamboo pole powder with brewing yeast for 10 hours, then treat at 80℃ for 15 minutes, and then return to room temperature to obtain the first fermented material for later use. (3) Inoculate the first fermented material with 0.2% of the total mass of bamboo pole powder with Lactobacillus plantarum and continue fermentation for 22 hours to obtain the second fermented material for later use; (4) The second fermented material was spray-dried to obtain bamboo powder material-2; 3. Preparation of bamboo powder material-3: (1) Dry fresh bamboo leaves and then pulverize them to obtain bamboo leaf powder for later use; (2) Add bamboo leaf powder to twice the volume of water, then inoculate with 0.3% of the total mass of bamboo leaf powder with brewing yeast for 10 hours, then treat at 80℃ for 15 minutes, and then return to room temperature to obtain the first fermentation material for later use. (3) Inoculate the first fermentation material with 0.2% of the total mass of bamboo leaf powder with Lactobacillus plantarum and continue fermentation for 22 hours to obtain the second fermentation material for later use; (4) The second fermented material is spray-dried to obtain bamboo powder material-3.
[0021] IV. Preparation of Composite Additives: A compound additive was prepared by mixing caffeine, myristic acid, and lotus root polysaccharide in a mass ratio of 3:1:5.
[0022] Example 1: Preparation of compound feed: (1) Prepare the ingredients according to the following weight parts: 20 parts corn, 8 parts soybean meal, 6 parts burdock leaf feed, 6 parts bamboo powder feed, 13 parts sheep grass, 9 parts alfalfa, 3 parts oat bran, 1 part soybean oil, 5 parts premixed feed, and 0.4 parts compound additives. (2) Mix bamboo powder, soybean oil, and compound additives and adjust the humidity to 120%. Stir well to obtain a mixture. (3) Mix and grind corn, soybean meal, sheep grass, alfalfa and oat bran, control the particle size to 1-3mm, and prepare the pulverized material for later use; (4) Mix the burdock leaves, mixed feed, premixed feed and the above-mentioned crushed feed together and extrude and granulate (particle size is 1.8-2.0cm) to obtain compound feed.
[0023] Following the above preparation method, refer to Table 1 below for the selection of burdock leaf feed and bamboo powder feed to formulate different compound feeds: Table 1 Comparative Example 1: Preparation of Compound Feed-7: The preparation method is the same as the raw material ratio and preparation of compound feed-1 in Example 1 above, except that the use of compound additives is omitted.
[0024] Comparative Example 2: Preparation of ordinary feed: (1) 20 parts corn, 8 parts soybean meal, 13 parts sheep grass, 9 parts alfalfa, 3 parts oat bran, 1 part soybean oil, and 5 parts premix; (2) Mix and crush corn, soybean meal, sheep grass, alfalfa and oat bran to a particle size of 1-3 mm, then mix soybean oil and premixed feed and stir evenly, then extrude and granulate using an extruder to obtain ordinary feed (particle size controlled at 1.8-2.0 cm).
[0025] Detection: Twenty-four healthy male Xiangdong black goats aged six months with similar weights (24.68±0.71kg) were selected as experimental animals and randomly divided into eight groups of three. Each group was fed different feeds according to Table 2 below for 60 days, with free access to food and water. Table 2 1. Weigh the animals before and after feeding, and record the average daily feed intake for each group. Calculate the average daily weight gain and feed conversion ratio. The specific results are shown in Table 3 below: Table 3 As shown in the table above, the use of burdock leaf modified feed-4 as a feed ingredient in experimental group 4 will suppress the appetite of goats to some extent and reduce weight gain efficiency. Overall, the goats in experimental group 1 have the best growth efficiency.
[0026] 2. After feeding, each group of goats was slaughtered. After bleeding from the carotid artery, the head, skin, internal organs, and abdominal fat were separated. The carcass weight, blood weight, head weight, hoof weight, internal organ weight, heart, liver, lung weight, kidney weight, and skin weight were accurately weighed using a floor scale and an electronic scale. The dressing percentage, eye muscle area, and rumen tract weight were calculated. The specific results are shown in Table 4 below: Table 4 As shown in the table above, the feed for experimental group 1 can effectively promote the development of the goat's rumen and ensure a high slaughter rate.
[0027] 3. The thickness of the duodenal muscle layer and the height of the villi were measured, and the specific results are shown in Table 5 below: Table 5 As shown in the table above, the duodenum of experimental group 1 has a thicker muscle layer and a higher villi height, which improves the overall health of the goats.
[0028] 4. Meat quality testing: On the day of slaughter, after removing fat and fascia, the water-holding capacity (drip water loss, cooking loss) and tenderness (shear force) of the mutton were measured. Determination of drip loss and cooking loss: Take about 20g of meat sample, weigh it accurately, put it in a self-sealing bag and hang it at room temperature for 24 hours, then weigh it again to determine its drip loss; take another 20g of meat sample, weigh it accurately, put it in a self-sealing bag and place it in a water bath, keep it at 75℃ for 20 minutes, take it out and wipe the surface moisture with a paper towel, then determine its cooking loss.
[0029] Shear force determination: Take out meat samples that have been refrigerated for 24 hours from a 4℃ cold storage room, put them in an 80℃ constant temperature water bath for 30 minutes, take them out, and after cooling to room temperature, cut out meat pieces with a length of 3cm and a width and height of 1cm. Use a digital display muscle tenderness meter to cut longitudinally perpendicular to the muscle fiber direction and measure the shear force. Repeat the process three times for each meat sample. The specific results are shown in Table 6 below: Table 6 As shown in Table 6 above, the mutton in Experimental Group 1 has a lower drip loss rate and cooking loss rate, and the overall shear force is also lower, which means it is relatively more tender and of higher overall quality.
[0030] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A compound feed for improving the quality of goat meat, characterized in that, The compound feed comprises the following raw material components in parts by weight: corn 15-25 parts, soybean meal 6-10 parts, burdock leaf modified material 4-8 parts, bamboo powder fermented material 4-8 parts, Chinese wildrye 10-15 parts, alfalfa 8-10 parts, oat chaff 2-4 parts, soybean oil 0.8-1.2 parts, premix 4-6 parts, and compound additive 0.2-0.5 parts; The burdock leaf modified material is prepared by filtering burdock leaves after being soaked in salt water, then microwave drying, mixing with potato juice, inoculating orange small moon fungus, sterilizing and drying after fermentation treatment; The bamboo powder fermented material is prepared by mixing fresh bamboo leaves with acid-modified bamboo powder, then fermenting with wine yeast and lactobacillus plantarum and drying; The compound additive is obtained by mixing coffeeine, myristic acid and lotus root polysaccharide at a mass ratio of 3:1:
5.
2. The composite feed according to claim 1, characterized in that, The specific preparation method of the burdock leaf modified material comprises the following steps: S1-1, grind fresh burdock leaves into slurry by mixing with 2-3 times the volume of salt solution with a concentration of 8%-10%, filter after standing for 1-2 h, and continue to filter after soaking in clean water for 3-5 min, and obtain the filter residue for standby; S1-2, microwave dry the filter residue to obtain dried burdock leaves, mix the dried burdock leaves with 2 times the volume of potato juice, stir evenly, inoculate orange small moon fungus, ferment for 30-40 h, sterilize, and then dry at 45℃ to obtain the burdock leaf modified material.
3. The composite feed according to claim 2, characterized in that: The potato juice in step S1-2 is obtained by boiling peeled potatoes in 5 times the volume of water for 2-3 h and then filtering the filtrate.
4. The composite feed of claim 2, wherein: The inoculation amount of orange small moon fungus in step S1-2 is 0.1%-0.2% of the total mass of dried burdock leaves.
5. The composite feed according to claim 1, characterized in that, The preparation method of the bamboo powder fermented material comprises the following steps: S2-1, cut fresh bamboo into sections, soak in an acidic solution with a pH of 4-4.5 for 2-3 h, rinse with clean water after taking out, dry, and then crush to obtain bamboo powder for standby; S2-2, dry fresh bamboo leaves, crush to obtain bamboo leaf powder for standby; S2-3, mix the bamboo leaf powder and the bamboo powder at a mass ratio of 1:3-5 to obtain mixed powder, add 1-2 times the volume of water to the mixed powder, inoculate wine yeast for fermentation treatment for 8-12 h, then treat at a temperature of 75-80℃ for 15-20 min, and then restore to room temperature to obtain the first fermented material for standby; S2-4, inoculate lactobacillus plantarum to the first fermented material for further fermentation treatment for 20-24 h to obtain the second fermented material for standby; S2-5, spray dry the second fermented material to obtain the bamboo powder fermented material.
6. The composite feed according to claim 5, characterized in that: The acidic solution in step S2-1 is acetic acid solution.
7. The composite feed according to claim 5, characterized in that: The inoculation amount of wine yeast in step S2-3 is 0.2%-0.4% of the total mass of the mixed powder; and the inoculation amount of lactobacillus plantarum in step S2-4 is 0.1%-0.3% of the total mass of the mixed powder.
8. A method of preparing a compound feed according to any one of claims 1 to 7, characterized in that, The preparation method comprises the following steps: (1) mix the bamboo powder fermented material, soybean oil and compound additive, adjust the humidity to 100%-120%, and stir evenly to obtain a mixed material; (2) mix and crush corn, soybean meal, Chinese wildrye, alfalfa and oat chaff, and control the particle size to be 1-3 mm to obtain a crushed material for standby; (3) the burdock leaf modified material, the mixed material, the premix and the above-mentioned crushed material are mixed and extruded to granulate, to obtain the compound feed.
9. The method of claim 8, wherein: The particle size of the compound feed is 1.8-2.0 cm.