Application of dihydro-myricetin as forage additive to improve meat processing quality

Abstract

An application of dihydromyricetin as the additive of forage for improving the quality of meat is disclosed. Said dihydromyricetin is prepared from the stem and leaf of amur ampelopsis through extracting in alcohol, concentrating, drying to obtain coarse flavone, reflux extracting in acetone, vacuum concentrating, adding water, educing out crystals, and recrystallizing.

Description

field of invention [0001] The invention relates to the field of feed additives, in particular to the field of feed additives for improving the quality of animal products. Background technique [0002] At present, my country's total meat and egg production ranks first in the world, and the per capita annual meat consumption of urban residents has reached 32.94 kg (National Bureau of Statistics, 2004), which is close to the world average level and basically bid farewell to the history of "shortage" economy. While gradually satisfying the demand for the quantity of meat, people have put forward higher and higher requirements for the quality of meat. However, due to the influence of genetics, breeding environment, feeding management and other aspects, the quality of meat products has become prominent, especially in terms of meat processing quality, which is manifested as pale meat, water seepage, and decreased tenderness and flavor of chicken and pork. The poor quality of meat ...

AI Technical Summary

Problems solved by technology

At present, there is no application of dihydromyricetin or other similar flavonoids as feed additives to improve the quality of meat processing