Feed and method for improving meat quality of poultry meat

Abstract

To provide a feed and a method for improving meat quality of poultry and animal meat, especially for enhancing antioxidant power of the meat and reducing drip amount flowing out from the meat.SOLUTION: The feed for enhancing the antioxidant power of the meat of the birds and animals contains coffee bean grounds, and the feed for reducing the outflow of drip from the meat of the birds and animals contains coffee bean grounds. The method for enhancing the antioxidant power of the meat of the birds and animals and the method for reducing the outflow of the drip from the meat of the birds and animals include giving the feed.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a feed and a method for improving the meat quality of birds and animals, particularly livestock and poultry, and more specifically to a feed and a method for enhancing the antioxidant power of birds and animals meat and reducing the amount of dripping that occurs when the birds and animals meat is frozen and thawed. [Background technology]

[0002] Due to the recent boom in branded beef and pork, livestock meat consumption remains at a high level. Furthermore, coupled with the growing popularity of game meat, it is expected that the high preference for livestock meat and poultry meat, including other bird and animal meats, will continue in the future. Consumers who purchase beef and pork from stores generally have a strong preference for meat with good taste and flavor, and excellent freshness. However, it is not always possible to obtain highly fresh meat. Meat processed at slaughterhouses is usually put on the shelves of stores after a certain amount of time has passed. Therefore, how to prevent oxidation of meat during the distribution process and deliver it to consumers while maintaining its freshness has been a long-standing challenge. In particular, when meat is frozen during the distribution process, it is desirable to minimize dripping when thawing.

[0003] Drip and weep, which seeps from refrigerated meat, are liquids that leak out when meat tissues and cells are destroyed. They contain proteins, umami components such as amino acids, and vitamins. Therefore, drip loss can result in a loss of nutrients, leading to a deterioration in meat quality, such as dryness. Furthermore, because bacteria are likely to grow in drip and weep, it is necessary to minimize drip for hygiene reasons. Previously, methods for raising livestock with meat quality that produces less drip loss have been reported, such as feeding them a diet containing ginkgo biloba (Patent Document 1) and a diet containing trehalose (Patent Document 2). It has also been reported that feeding Tibetan sheep a diet containing alfalfa powder reduced the amount of drip loss from their meat (Non-Patent Document 1).

[0004] As mentioned above, several feeds and rearing methods have been proposed to improve the quality of poultry and animal meat, for example, to reduce the amount of dripping, but at present, no feeds or rearing methods have been found that are sufficiently effective. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-000108 [Patent Document 2] Japanese Patent Application Laid-Open No. 2007-097409 [Non-patent literature]

[0006] [Non-Patent Document 1] Su et al., Food Chemistry, 396 (2022) 133709 https: / / doi.org / 10.1016 / j.foodchem.2022.133709 Summary of the Invention [Problem to be solved by the invention]

[0007] In view of the above circumstances, the present invention provides a feed and a method for improving the meat quality of poultry and animals for consumption, and in particular, an object of the present invention is to provide a feed and a method for increasing the antioxidant power of meat and reducing the amount of drips that flow out of the meat. [Means for solving the problem]

[0008] The present inventors focused on coffee beans, which are rich in polyphenols, as a means to solve the above-mentioned problems. The inventors fed fattening cattle a diet supplemented with coffee bean grounds (residue after coffee extract extraction) and examined the antioxidant activity of the blood of the fattening cattle using ORAC (Oxygen Radical Absorbance Capacity) analysis. They found that feeding coffee bean grounds increased the ORAC activity in the blood. Furthermore, they assessed the level of oxidative stress in meat by measuring the amount of TBARS (2-thiobarbituric acid reactive substances). They found that the TBARS levels were significantly lower in frozen meat from the group fed a diet supplemented with coffee bean grounds than in frozen meat from the control group. Furthermore, the inventors discovered that the amount of dripping from meat from fattening cattle fed a diet supplemented with coffee bean grounds was significantly lower than that from the control group, leading to the completion of the present invention.

[0009] That is, the present invention provides the following (1) to (12). (1) A feed for enhancing the antioxidant capacity of poultry and animal meat, the feed containing coffee bean grounds. (2) The feed according to (1) above, wherein the coffee bean grounds are the residue remaining after extracting coffee beans. (3) The feed according to (1) or (2) above, wherein the poultry or animal meat is meat that has been frozen at least once. (4) A feed for reducing drip outflow from poultry and animal meat, the feed containing coffee bean grounds. (5) The feed according to (4) above, characterized in that the coffee bean grounds are the residue remaining after extracting coffee beans. (6) The feed according to (4) or (5) above, wherein the poultry or animal meat is meat that has been frozen at least once. (7) A method for enhancing the antioxidant power of poultry and animals, comprising raising the poultry and animals by feeding them feed containing coffee bean grounds. (8) The method according to (7) above, wherein the coffee bean grounds are the residue remaining after extracting coffee beans. (9) The method according to (7) or (8) above, wherein the meat is meat that has been frozen at least once. (10) A method for reducing drip leakage from poultry and animals, the method comprising raising the poultry and animals by feeding them feed containing coffee bean grounds. (11) The method according to (10) above, wherein the coffee bean grounds are the residue remaining after extracting coffee beans. (12) The method according to (10) or (11) above, wherein the meat is meat that has been frozen at least once. In this specification, the symbol "to" indicates a numerical range including the values ​​on either side of it. [Effects of the Invention]

[0010] According to the present invention, the antioxidant power is increased and the amount of drip outflow is reduced, thereby improving the quality of poultry and animal meat. [Brief explanation of the drawings]

[0011] [Figure 1] Figure 1 shows the results of comparing the difference in drip volume between before and after 8 months of freezing for cut meat from groups fed a coffee bean grounds-containing diet and those fed a coffee bean grounds-containing diet. A shows the measurement results for the drip volume of rib roast meat after 8 months of freezing (right). B shows the measurement results for the drip volume of thigh meat after 8 months of freezing. [Figure 2] Figure 2 shows the results of examining the color change of rib loin cut meat stored in a refrigerator. Raw rib loin cut meat stored in a refrigerator for 15 days was transported in a refrigerated state, and after arriving at the laboratory, it was stored in a refrigerated state. The color change over time was examined and compared between a group not fed a diet containing coffee bean grounds and a group fed a diet containing coffee bean grounds. The start date of the test after the meat arrived was designated as day 0. [Figure 3]Figure 3 shows the results of examining the color change of thigh cut meat stored in a refrigerator. Raw thigh cut meat stored in a refrigerator for 15 days was transported in a refrigerated state, and after arriving at the laboratory, it was stored in a refrigerated state. The color change over time was examined and compared between a group not fed a diet containing coffee bean grounds and a group fed a diet containing coffee bean grounds. The start date of the test after the meat arrived was set as day 0. [Figure 4] Figure 4 shows the change in color of frozen rib loin cut meat. Raw rib loin cut meat that had been frozen for two months was thawed and transported refrigerated. After arriving at the laboratory, it was refrigerated and the color change over time was examined and compared between a group not fed a diet containing coffee bean grounds and a group fed a diet containing coffee bean grounds. The test start date after the meat arrived was designated as day 0. [Figure 5] Figure 5 shows the change in color of frozen thigh cut meat. Raw thigh cut meat that had been frozen for two months was thawed and transported refrigerated. After arriving at the laboratory, it was refrigerated and the color change over time was examined and compared between a group that was not fed a diet containing coffee bean grounds and a group that was fed a diet containing coffee bean grounds. The test start date after the meat arrived was set as day 0. [Figure 6] FIG. 6 shows the results of comparing the ORAC activity levels in the blood of fattening cattle before and four months after feeding a diet containing coffee bean grounds. [Figure 7] Figure 7 shows the change over time in TBARS activity in rib loin cut or thigh cut meat stored in a refrigerator, or in rib loin cut or thigh cut meat thawed after two months of frozen storage, and compares the results between a group not fed a diet containing coffee bean grounds and a group fed a diet containing coffee bean grounds. DETAILED DESCRIPTION OF THE INVENTION

[0012] Hereinafter, embodiments of the present invention will be described. Note that, unless otherwise specified, the term "the present embodiment" refers to all embodiments described in this specification. The first embodiment is a feed for enhancing the antioxidant power of poultry and animal meat, which contains coffee bean grounds (hereinafter also referred to as "the feed according to this embodiment"). In this embodiment, "bird meat" refers to meat that has been processed for consumption after slaughtering birds and animals. Furthermore, in this embodiment, "bird meat" is not particularly limited, and is not limited to livestock or poultry meat, but may include, for example, beef, pork, chicken, horse, boar, deer, duck, turkey, goose, ostrich, etc., with beef, pork, chicken, and horse being preferred, beef, pork, and chicken being more preferred, and beef being most preferred. Furthermore, the cut of meat is also not particularly limited, and examples thereof include rib, thigh, shoulder, tongue, cheek, tail, neck, breast, and wing.

[0013] The coffee beans contained in the feed of this embodiment may be either green beans or heat-treated (e.g., roasted) beans. Furthermore, the "coffee beans" used in this embodiment include not only beans (green beans and heat-treated beans), but also coffee bean extracts (coffee extracts) prepared by known methods and the residue after coffee extract extraction (also referred to as "coffee bean dregs"). Methods for preparing coffee bean extracts are not particularly limited, but include, for example, water (hot water) extraction, alcohol extraction, solvent extraction (e.g., hydroalcoholic extraction), steam extraction, and supercritical extraction. The type of coffee beans used in this embodiment is also not particularly limited, and examples include Arabica, Canephora (Robusta, Conilon, etc.), Liberica, and hybrids thereof. The coffee beans, coffee extract, and coffee bean grounds (hereinafter referred to as "coffee beans") contained in the feed according to this embodiment The form of coffee grounds (collectively referred to as "coffee grounds") used for producing feed is not particularly limited, but they can be dried or enzyme-treated beforehand as necessary.

[0014] When producing the feed of this embodiment, general livestock or poultry feed used in the art may be used as the feed material to be blended with the coffee bean meal. The feed materials used in this embodiment are not particularly limited, but examples include grains (corn (including milo), wheat, barley, oats, barnyard millet, foxtail millet, etc.), vegetable oil cakes (soybean meal, cottonseed meal, rapeseed meal, sesame oil cake, etc.), bran (rice bran, wheat bran, etc.), manufacturing residues (starch meal, corn gluten mail, etc.), animal feed (fish meal, meat and bone meal, etc.), minerals (calcium carbonate, calcium phosphate, salt, etc.), vitamins (vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B2, calcium pantothenate, nicotinamide, etc.), amino acids (glycine, methionine, etc.), and yeasts. The proportion of coffee bean grounds contained in the feed material can be appropriately determined by those skilled in the art depending on the type, age, and sex of the animal to be fed.

[0015] In this embodiment, "antioxidant power" refers to the ability to suppress the generation of active oxygen, the ability to suppress the oxidative power of active oxygen, or the ability to repair damage to cells or tissues caused by active oxygen, and can be evaluated using, for example, the amount of antioxidants or the amount of peroxidants as an indicator. Methods for evaluating antioxidant power are not particularly limited, and examples include the TBA method, which measures the amount of malondialdehyde (MDA), a decomposition product of lipid peroxides, and ORAC analysis, which measures oxygen radical absorbance capacity.

[0016] A second embodiment is a feed for reducing drip outflow from poultry and animal meat, the feed containing coffee beans. The inventors have found that feeding the feed according to this embodiment to birds and animals reduces the amount of drip produced from meat after processing. In this specification, "drip" includes not only the liquid that seeps out from meat that has been frozen at least once, but also the liquid that seeps out from meat that has never been frozen (also called "weep"). For other matters, refer to the explanation in the first embodiment.

[0017] The third embodiment is a method for enhancing the antioxidant power of poultry and animals, which method comprises raising the poultry and animals by feeding them feed containing coffee beans. Those skilled in the art can easily determine the amount of feed containing coffee beans to be fed to birds and animals depending on the species of the birds and animals to which it is fed. When coffee bean grounds are added to feed to the target birds and animals, the amount to be fed may be, for example, 0.3 g / 1 kg body weight to 3.0 g / 1 kg body weight per day, preferably 0.5 g / 1 kg body weight to 2.0 g / 1 kg body weight, and more preferably 0.8 g / 1 kg body weight to 1.5 g / 1 kg body weight per day, without any particular limitations. The period for which the coffee bean grounds are fed is not particularly limited, but may be fed daily or intermittently ("intermittently" means, for example, that there are one to two days during the feeding period when the coffee bean grounds-containing feed is not fed) for one to six months, preferably two to five months, at the end of the rearing period before the birds and animals are shipped. Alternatively, the feeding period may not be particularly set, and the coffee bean grounds may be fed daily, i.e., on a daily basis. For other matters, refer to the explanation in the first embodiment.

[0018] A fourth embodiment is a method for reducing drip outflow from poultry and animals, which method comprises raising the poultry and animals by feeding them feed containing coffee bean grounds. For definitions of terms and the amount and period of feeding of coffee bean grounds, please refer to the explanations of the first, second and third embodiments.

[0019] The disclosures of all documents cited herein are incorporated by reference in their entirety. Also, throughout this specification, when the words "a," "an," and "the" appear in the singular, they include the plural as well as the singular, unless the context clearly indicates otherwise. The present invention will be further explained below by showing examples. However, the examples are merely illustrative of embodiments of the present invention and are not intended to limit the scope of the present invention. [Example]

[0020] As an example, the meat quality of fattening cattle fed a diet containing dried coffee bean grounds was examined, focusing in particular on the antioxidant capacity of the meat and the amount of dripping from the meat. 1. Materials and Methods 1-1. Feeding coffee grounds to fattening cattle Twenty Holstein steers were reared at O ​​Farm in Akan, Hokkaido, Japan, and included in this study: 10 in a group fed dried coffee bean grounds and 10 in a group not fed dried coffee bean grounds. The fed group received 600g of dried coffee bean grounds supplemented with soy sauce dregs for the final four months of fattening. The standard diet consisted of 1.24kg of wheat straw, 2.5kg of malt silage, 11.5kg of concentrate (Healthy Beef: Nissin Marubeni Brand), and 0.31kg of wheat husks per head per day. The daily intake was increased by 100g per head for the first week. After slaughter, meat samples were collected from the carcasses and stored refrigerated for 15 days. Other samples were frozen for two months after sampling, thawed, and then stored refrigerated for 15 days. The color values ​​(L*, a*, b*) and TBARS of the meat were measured. The drip loss was also compared before and after freezing at -30°C for 8 months. Blood BUN, creatinine, TP, and AST were also measured to understand the health status.

[0021] 1-2. Preserving meat Raw meat (meat sampled from a carcass, refrigerated meat that has never been frozen) was cut from a block of meat into pieces measuring 5cm x 5cm x 1cm (length x width x thickness), placed in a polystyrene box containing ice packs, and transported to the laboratory. For the frozen meat, blocks of meat sampled from the carcass were frozen for 2 or 8 months, and the semi-thawed meat was cut with a slicer to a size of 5 cm x 5 cm x 1 cm (length x width x thickness), then shaped and transported refrigerated to the laboratory by courier. The raw meat was placed in a shallow sterile dish, covered, and refrigerated at 4°C. The refrigerated meat that had been frozen for 2 or 8 months and then thawed (the above-mentioned frozen meat) was placed in a deep sterile dish lined with drip-absorbing paper (Unicharm), covered with Riken Wrap (Riken Technos Corporation), and refrigerated at 4°C.

[0022] 1-3. Drip measurement (gravimetric method) Before transportation, refrigerated meat (including both raw meat that had been refrigerated and frozen meat that had been thawed and then refrigerated) had surface drips wiped off with paper towels, and the amount of drip was measured one day after transportation. It was then frozen at -30°C for eight months, after which the amount of drip was measured again. To measure the amount of drip, the meat was weighed, the surface drips wiped off with paper towels, and the weight was measured again; the difference was taken as drip loss. Drip loss was then compared between the unfed and fed groups before freezing and after thawing eight months after freezing.

[0023] 1-4. Meat color measurement Refrigerated meat or meat thawed after two months of freezing was measured for changes in the L* value (brightness index: +L* indicates a whiter direction, -L* indicates a blacker direction), a* value (redness index: +a* indicates a redder direction, -a* indicates a greener direction), and b* value (yellowness index: +b* indicates a yellower direction, -b* indicates a bluer direction) using a spectrophotometer (Shenzhen Linshang Technology Co., Ltd.) at 0, 3, 6, 9, 12, and 15 days after refrigerated storage. Measurements were taken after placing plastic wrap on the meat, and measurements were taken in three places, with the average recorded.

[0024] 1-5. Measurement of blood ORAC activity Blood samples were taken from fattening cattle before and four months after feeding, and OxiSelect TM ORAC activity in blood was measured using an ORAC activity measurement kit.

[0025] Measurement of TBARS Measurement of TBARS in refrigerated meat or meat thawed after 2 months of freezing was carried out as follows: (i) 1 g of sample was weighed into a 50 mL tube and 10 mL of 20% TCA solution was added. *At this time, the samples were collected from areas that were most likely to be in contact with air. (ii) Sample was added. Specifically, the sample was mixed in a homogenizer (AS ONE CORPORATION) at 7000 rpm for 1 minute or in a homogenizer HG-200 at 15000 rpm for 20 seconds. *The shaft was washed in the following order: ultrapure water → ethanol → ultrapure water. The ultrapure water used for washing was replaced for each sample. (iii) 500 μL of 0.19 mol / L BHT solution was added to the homogenate solution, and the mixture was centrifuged at 3,000 × g for 6 minutes at 25°C. (iv) The centrifuged sample was filtered through filter paper 5A and then transferred to a 50 mL tube. (v) After all of the above steps (i) to (iv) were completed, the filtrate was transferred to a brown test tube so that the ratio of the filtrate to the TBA solution and the calibration curve solution to the TBA solution were 1:1. (vi) The test tube was loosely capped and heated in boiling water for 30 minutes. (vii) After boiling, the mixture was allowed to stand at room temperature for 10 minutes, and then absorbance was measured at 530 nm using a 96-well microplate reader. (viii) The malondialdehyde concentration (MDA μM) can be calculated from the slope of the calibration curve. The calculation formula is shown below:

number

[0026] 1-7.Statistical analysis Statistical analysis was performed using the Mann-Whitney U test and generalized linear mixed model, with p<0.05 considered significant.

[0027] 2.Results No significant differences were observed in blood BUN, creatinine, TP, or AST levels between the coffee bean grounds-fed and non-fed groups before, after 2 months, or after 4 months of feeding. Regarding drip loss, the coffee bean grounds-fed group showed significantly (p<0.01) lower drip loss after thawing for both rib loin (frozen for 8 months) and thigh meat (frozen for 8 months) compared with the non-fed group (Fig. 1A (rib loin) and B (thigh)). Regarding meat color values, the a* and b* values ​​for both rib loin and thigh meat were significantly (p<0.05) higher in the fed group compared with the non-fed group from days 6 to 12 onward for refrigerated meat and meat frozen for 2 months and thawed (Figs. 2, 3, 4, and 5). There was no significant difference in blood ORAC activity between the two groups before feeding, but after 4 months, the fed group had a significantly higher level (p<0.05) than the unfed group (Fig. 6). No significant difference in TBARS was observed in the refrigerated meat, but the fed group had significantly lower levels (p<0.05) on days 6 and 9 of frozen meat feeding (Fig. 7).

[0028] These results demonstrate that feeding coffee bean grounds to fattening cattle increases the antioxidant capacity of the meat and helps maintain its red color. In particular, the drip suppression and color maintenance effects persist even after long-term freezing. [Industrial Applicability]

[0029] The present invention is expected to be utilized in the field of raising birds and animals for meat, for example, in the field of livestock farming including livestock farming.

Claims

1. A feed for enhancing the antioxidant power of poultry and animal meat, said feed containing coffee bean grounds.

2. 2. The feed according to claim 1, wherein the coffee bean grounds are the residue remaining after extracting coffee beans.

3. 3. The feed according to claim 1 or 2, wherein the meat is meat that has been frozen at least once.

4. A feed for reducing drip outflow from poultry and animal meat, said feed containing coffee bean grounds.

5. 5. The feed according to claim 4, wherein the coffee bean grounds are the residue remaining after extracting coffee beans.

6. 6. The feed according to claim 4 or 5, wherein the meat of the bird or animal is meat that has been frozen at least once.

7. A method for enhancing the antioxidant power of poultry and animals, comprising raising said poultry and animals by feeding them feed containing coffee bean grounds.

8. 8. The method according to claim 7, wherein the coffee grounds are the residue remaining after extracting coffee beans.

9. 9. The method according to claim 7 or 8, wherein the meat is meat that has been frozen at least once.

10. A method for reducing drip outflow from poultry and animals, the method comprising raising the poultry and animals by feeding them feed containing coffee bean grounds.

11. 11. The method according to claim 10, wherein the coffee grounds are the residue remaining after extracting coffee beans.

12. 12. The method according to claim 10 or 11, wherein the meat is meat that has been frozen at least once.

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