Composition for improving broiler meat quality and application thereof

Abstract

The present invention discloses a composition for improving the quality of broiler meat: comprising 0.3-0.6 parts of composite probiotic cell wall polysaccharide and 2-4 parts of ginkgo leaf-astragalus extract. The present invention uses trichloroacetic acid to remove teichoic acid in the bacteria, then uses chloroform-methanol solution to remove lipid components in the bacteria, and finally uses protease solution to remove protein in the bacteria, freeze-drying the obtained precipitate, mixing Bacillus subtilis cell wall polysaccharide and Lactobacillus acidophilus cell wall polysaccharide in a mass ratio of 1:1 to obtain composite probiotic cell wall polysaccharide. Ginkgo leaf and astragalus are mixed in a mass ratio of 1:1 and subjected to water extraction and alcohol precipitation to obtain ginkgo leaf-astragalus extract. The present invention uses composite probiotic cell wall polysaccharide and ginkgo leaf-astragalus polysaccharide to improve the quality of chicken and the protein content of chicken breast, and is particularly suitable for fitness or weight loss people as the main low-fat diet.

Description

Technical Field

[0001] The present invention relates to the technical field of feed additives, and in particular to a composition for improving broiler meat quality and application thereof. Background Art

[0002] With the development of the poultry industry, the output of chicken has increased year by year, and chicken has become one of the important meat foods for the people. At the same time, the quality of chicken has also attracted more and more attention. Although the annual output of poultry meat in my country is increasing year by year, its share in the international market is decreasing year by year. The main reason is that with the improvement of living standards, consumers' requirements for the quality of poultry products are constantly upgrading. In particular, the low-fat diet that has emerged in recent years, foods with a low proportion of triglycerides and cholesterol are called low-fat diets, and chicken, especially chicken breast, has gradually become the mainstream food of low-fat diets due to its high protein content and low fat content. It is often used by people who are doing fitness or losing weight to reduce fat and increase muscle. Therefore, consumers' requirements for the quality of chicken meat are gradually increasing, but the quality of poultry products in my country cannot meet the requirements of consumers.

[0003] The flavor of chicken meat is closely related to the breed, and the composition of the poultry body depends on the distribution of nutrients in the basal metabolism. Nutritional regulation is one of the main ways to improve the quality of poultry meat. Feed probiotics can regulate the balance of the host's gastrointestinal flora, thereby improving the health of animals and improving the growth performance of animals. In addition to reducing animal mortality, promoting animal growth, and improving feed conversion efficiency, it has been reported that probiotics can also improve the meat quality of animals. For example, patent CN104726368B, a strain of plant lactobacillus that improves the quality of chicken and its application, patent CN202210363624.4, an additive that improves the quality of broiler breast muscle and reduces abdominal fat deposition and its application, etc., all use probiotics to improve the quality of chicken. Currently, the commonly used probiotics for feed are mainly lactic acid bacteria, yeast and Bacillus. The principle of probiotics improving meat quality is not yet fully understood. It is speculated that probiotics improve meat quality by improving the gastrointestinal tract, reducing diarrhea levels, etc., but the level of improvement in meat quality is limited. Consumers' requirements for chicken quality are constantly upgrading, so more effective means are needed to improve chicken quality. Summary of the invention

[0004] In view of the above prior art, the purpose of the present invention is to provide a composition for improving the quality of broiler meat and its application. The present invention extracts Bacillus subtilis and Lactobacillus acidophilus to obtain bacterial cell wall skeleton polysaccharides, and then mixes the two bacterial cell wall polysaccharides to obtain composite probiotic cell wall polysaccharides; then extracts ginkgo leaves and astragalus through water extraction and alcohol precipitation to obtain ginkgo leaf-astragalus extract; the composite probiotic cell wall polysaccharide and ginkgo leaf-astragalus extract are mixed to improve the quality of chicken and the protein content of chicken breast, which is suitable for fitness or weight loss people as the main low-fat diet.

[0005] To achieve the above object, the present invention adopts the following technical solution:

[0006] The first aspect of the present invention provides a composition for improving the quality of broiler meat, comprising the following raw materials in parts by weight:

[0007] 2-4 parts of compound probiotic cell wall polysaccharide, 4-8 parts of Ginkgo biloba-Astragalus extract;

[0008] The composite probiotic cell wall polysaccharide consists of Bacillus subtilis cell wall polysaccharide and Lactobacillus acidophilus cell wall polysaccharide.

[0009] Preferably, the composite probiotic cell wall polysaccharide is prepared by the following method:

[0010] (1) culturing Bacillus subtilis and Lactobacillus acidophilus respectively, removing teichoic acid in the bacteria using trichloroacetic acid, removing lipid components in the bacteria using chloroform-methanol solution, and finally removing protein in the bacteria using protease solution, freeze-drying the obtained precipitates, and obtaining Bacillus subtilis cell wall polysaccharides and Lactobacillus acidophilus cell wall polysaccharides respectively;

[0011] (2) Bacillus subtilis cell wall polysaccharide and Lactobacillus acidophilus cell wall polysaccharide are mixed to obtain composite probiotic cell wall polysaccharide.

[0012] The strain accession number of Bacillus subtilis is CICC10732.

[0013] The strain collection number of Lactobacillus acidophilus is CICC20985.

[0014] Preferably, in step (1), the culturing is to inoculate Bacillus subtilis into LB medium and Lactobacillus acidophilus into MRS medium, and culture them in a shaker at 37° C. for 24 h to 48 h;

[0015] The inoculum amount of Bacillus subtilis and Lactobacillus acidophilus was 5wt%;

[0016] The liquid-solid ratio of trichloroacetic acid to bacteria is 10-15:1, and the concentration of trichloroacetic acid is 10%.

[0017] Preferably, in step (1), the chloroform-methanol solution is obtained by adding chloroform and methanol in a volume ratio of 1:2 to an acetic acid-sodium acetate buffer solution with a pH of 4.6;

[0018] The acetic acid-sodium acetate buffer solution is prepared from 0.05M acetic acid solution and 0.02M sodium acetate solution;

[0019] The volume ratio of the total volume of chloroform and methanol to the volume of the acetic acid-sodium acetate buffer solution is 3 to 4:1;

[0020] The protease solution is obtained by adding acidic protease and trypsin into a phosphate buffer at pH 7.5.

[0021] Lactobacillus acidophilus uses a protease solution containing trypsin to remove proteins from the bacteria;

[0022] Bacillus subtilis uses a protease solution containing acid protease to remove proteins from the bacteria;

[0023] The enzymatic activity of the acidic protease or trypsin in the protease solution is not less than 250 U / ml.

[0024] Preferably, in step (2), the mass ratio of the Bacillus subtilis cell wall polysaccharide to the Lactobacillus acidophilus cell wall polysaccharide is 1:1.

[0025] Preferably, the Ginkgo biloba-Astragalus extract is prepared by the following method:

[0026] Ginkgo leaf and astragalus are crushed and mixed respectively, purified water is added for decocting for multiple times, the extracts are combined, anhydrous ethanol is added for alcohol precipitation, the precipitate is collected by centrifugation, and the precipitate is dried to obtain the ginkgo leaf-astragalus extract.

[0027] Preferably, the mass ratio of the ginkgo leaf and the astragalus is 1:1; the decoction is to add purified water in a solid-liquid ratio of 1:10, 1:8 and 1:6 in sequence, and boil at 90-100°C for 1.5-2h.

[0028] Preferably, the alcohol precipitation is as follows: adding 3 times the volume of anhydrous ethanol of the extract, mixing well, and placing at 4° C. for alcohol precipitation for 24 hours.

[0029] The second aspect of the present invention provides a feed additive for improving the quality of broiler meat, wherein the feed additive comprises the above-mentioned composition as an effective ingredient, and the content of the composition is ≥50%.

[0030] The third aspect of the present invention provides the use of the above feed additive in any one of the following 1) to 4):

[0031] 1) Improve the slaughter performance of broilers;

[0032] 2) Improve the quality of chicken;

[0033] 3) Improve the color of chicken;

[0034] 4) Increase the protein content of chicken breast.

[0035] Beneficial effects of the present invention:

[0036] (1) The composition prepared by the present invention can significantly improve the chicken quality and slaughter performance of broiler chickens, increase the color and brightness of chicken, and the protein content of chicken; meet consumers' demand for chicken quality, and at the same time can be used as a staple food for people who exercise or lose weight to achieve fat loss and muscle gain.

[0037] (2) The present invention mixes the bacterial cell wall polysaccharides extracted from Bacillus subtilis and Lactobacillus acidophilus, and then compound them with Ginkgo biloba-Astragalus extract to obtain a composition with a single component, but a small amount, safe ingredients, and no toxic side effects. Adding 0.1-1.0wt% to feed can significantly improve meat quality, providing a new idea for improving the meat quality of poultry and livestock in the future. DETAILED DESCRIPTION

[0038] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.

[0039] As introduced in the background technology section, probiotics are most commonly used as additives to improve the immunity of livestock and poultry and improve the intestinal tract. Currently, there are reports that probiotics can improve the quality of livestock and poultry meat. However, the effect of using probiotics alone to improve the quality of livestock and poultry meat is not significant, and generally multiple substances need to be added to work together.

[0040] Based on this, the purpose of the present invention is to provide a composition for improving the quality of broiler meat. The present invention screens a variety of Gram-positive bacteria, extracts cell wall polysaccharides of Bacillus subtilis and Lactobacillus acidophilus, and compound them in proportion to obtain a composite probiotic cell wall polysaccharide that can significantly improve the quality of chicken and the protein content of chicken breast. When used together with Ginkgo biloba-Astragalus extract, it not only reduces the cost, but also further improves the quality of chicken.

[0041] In order to enable those skilled in the art to more clearly understand the technical solution of the present application, the technical solution of the present application will be described in detail below in conjunction with specific embodiments.

[0042] Note: The strain number of Bacillus subtilis is CICC10732.

[0043] The strain number of Lactobacillus acidophilus is CICC20985.

[0044] The above strains were purchased from China Industrial Microbiological Culture Collection Management Center.

[0045] The test materials used in the examples of the present invention are all conventional test materials in the art and can be purchased through commercial channels.

[0046] Example 1: Preparation of composite probiotic cell wall polysaccharides

[0047] (1) Bacillus subtilis was inoculated into LB liquid medium and Lactobacillus acidophilus was inoculated into MRS liquid medium at an inoculum rate of 5 wt %, respectively, and the mixture was cultured in a shaker at 37° C. for 36 h. After centrifugation, the precipitate was retained and repeatedly washed with physiological saline until the supernatant was colorless to obtain bacterial sludge.

[0048] (2) Trichloroacetic acid and the bacterial sludge obtained in step (1) were mixed in a ratio of 10:1, and heated in a water bath at 60° C. for 30 min. After cooling, the mixture was centrifuged, the supernatant was discarded, the precipitate was retained, and it was washed three times with distilled water.

[0049] (3) preparing an acetic acid-sodium acetate buffer solution with a 0.05 M acetic acid solution and a 0.02 M sodium acetate solution, mixing chloroform and methanol in a volume ratio of 1:2 to obtain a chloroform-methanol solution, and mixing the chloroform-methanol solution and the acetic acid-sodium acetate buffer solution in a volume ratio of 3.5:1 to obtain a mixed solution, dissolving the precipitate obtained in step (2) in the mixed solution, allowing to stand overnight, and then centrifuging and discarding the supernatant, and washing the obtained precipitate three times with methanol.

[0050] (4) adding the acidic protease to a phosphate buffer having a pH of 7.5 to obtain a protease solution, wherein the enzymatic activity of the acidic protease in the protease solution is not less than 250 U / ml. The Lactobacillus acidophilus precipitate obtained in step (3) is mixed with the protease solution at a solid-liquid ratio of 1:5, placed in a shaking table for shaking for 24 hours, then centrifuged, the supernatant is discarded, the precipitate is retained, and washed three times with distilled water.

[0051] Trypsin is added to a phosphate buffer with a pH of 7.5 to obtain a protease solution, wherein the enzyme activity of the trypsin in the protease solution is not less than 250 U / ml. The Bacillus subtilis precipitate obtained in step (3) is mixed with the protease solution at a solid-liquid ratio of 1:5, placed in a shaker for 24 hours, then centrifuged, the supernatant is discarded, the precipitate is retained, and washed three times with distilled water.

[0052] (5) The obtained precipitate is freeze-dried (-50°C, 1.5P) to obtain Bacillus subtilis cell wall polysaccharide and Lactobacillus acidophilus cell wall polysaccharide, respectively, and then mixed in a mass ratio of 1:1 to obtain a composite probiotic cell wall polysaccharide.

[0053] Example 2: Ginkgo biloba-astragalus extract

[0054] Ginkgo biloba leaves and astragalus were crushed into 20 meshes respectively, and purified water was added in the solid-liquid ratio of 1:10, 1:8 and 1:6 respectively. The extracts were extracted three times at 100°C for 1.5 h each time. The three extracts were combined, 3 times the volume of anhydrous ethanol was added and mixed, and then placed at 4°C for alcohol precipitation for 24 h. The precipitate was collected by centrifugation and dried at 45°C to obtain the ginkgo biloba-astragalus extract.

[0055] Embodiment 3:

[0056] Take 3.0 g of the composite probiotic cell wall polysaccharide prepared in Example 1 and 6.0 g of the ginkgo leaf-astragalus extract prepared in Example 2, mix them evenly, and obtain a feed additive for improving broiler meat quality.

[0057] Comparative Example 1

[0058] Lactobacillus acidophilus cell wall polysaccharide was prepared according to the method of Example 1, and Lactobacillus acidophilus cell wall polysaccharide was used as a feed additive for improving broiler meat quality.

[0059] Comparative Example 2

[0060] Bacillus subtilis cell wall polysaccharide was prepared according to the method of Example 1 and used as a feed additive for improving broiler meat quality.

[0061] Comparative Example 3

[0062] The composite probiotic cell wall polysaccharide prepared in Example 1 is used as a feed additive for improving broiler meat quality.

[0063] Comparative Example 4

[0064] According to the method of Example 2, ginkgo leaf extract and astragalus extract were prepared respectively, mixed in a mass ratio of 1:1, and used as a feed additive for improving broiler meat quality.

[0065] Comparative Example 5

[0066] The ginkgo leaf-astragalus extract prepared in Example 2 was used as a feed additive for improving the quality of broiler meat.

[0067] Test example

[0068] 560 one-day-old AA broiler chickens in good health were selected and randomly divided into 7 treatments, each with 8 replicates and 10 chickens in each replicate. The control group was fed a basal diet, and the experimental group was fed with additives prepared in Example 3 and Comparative Examples 1 to 5 at 0.5% of the total weight of the basal diet. The experimental period was 42 days. The composition of the basal diet is shown in Table 1.

[0069] Table 1 Diet composition and nutritional level (air-dried basis)

[0070]

[0071]

[0072] After the test, two chickens with similar weight were selected from each replicate for slaughter test to measure the slaughter performance, breast muscle quality, breast muscle color and protein content of chicken breast. The results are shown in Tables 2 to 5. The specific determination method is:

[0073] (1) Slaughter performance:

[0074] Slaughter rate (%) = carcass weight / live weight*100

[0075] Eviscerated rate (%) = Eviscerated weight / live weight*100

[0076] Eviscerated rate (%) = Eviscerated weight / live weight*100

[0077] Chest muscle ratio (%) = chest muscle weight / eviscerated weight * 100

[0078] Leg muscle ratio (%) = leg muscle weight / total eviscerated weight * 100

[0079] (2) Meat quality

[0080] pH: 45 minutes after slaughter, insert the pH electrode more than 1 cm into the carcass muscle to measure the pH value of the muscle;

[0081] Drip loss: After slaughter, the muscle tissue was trimmed into 5×3×2cm meat pieces, and the weight was recorded. The meat sample was hung with wire, sealed in a gas-filled plastic bag and hung tightly at 4°C. After 24 hours, the meat sample was taken out, and the moisture on the surface of the meat sample was wiped dry with filter paper. The weight of the meat sample after dripping was recorded, and the drip loss rate was calculated.

[0082] Cooking loss: Accurately weigh about 30g of muscle sample, then put the meat sample in the pot, cover it and steam it for 30 minutes. Take out the cooked meat sample, hang it in a cool place indoors with wire, cool it for 20 minutes, weigh the cooked meat again, and calculate the cooking loss.

[0083] Shear force: Take out the cooked muscle and equilibrate it at room temperature for 15 minutes. Cut 4-6 cm cubes of meat with a cross-sectional area of ​​(1×1) cm2 in the direction parallel to the muscle fibers, remove the surface fascia, and measure the shear force with a tenderizer.

[0084] (3) Meat color: 45 min after slaughter, the cross section of fresh meat was measured using a fully automatic colorimeter (CR10, Japan) to read the brightness (L value), redness (a value), and yellowness (b value).

[0085] (4) Protein content in chicken breast: The meat samples were trimmed into small pieces, the basement membrane tissue on the surface was removed, the pieces were dried at 105°C, and the pieces were pulverized. The crude protein content was determined using the Kjeldahl method.

[0086] Table 2 Slaughter performance

[0087] project Slaughter rate, % Half-eviscerated rate, % Half-eviscerated rate, % Chest muscle rate, % Leg muscle rate, % Control group 89.81 80.22 63.98 14.08 9.98 Example 3 Group 94.26 87.98 71.24 15.72 10.94 Comparative Example 1 90.22 82.31 65.99 14.13 10.11 Comparative Example 2 90.14 82.14 65.21 14.78 10.36 Comparative Example 3 91.53 84.79 67.57 14.55 10.54 Comparative Example 4 90.15 80.57 64.38 14.92 10.03 Comparative Example 5 90.22 81.46 65.10 14.53 10.09

[0088] As can be seen from Table 2, the slaughter rate, half-evisceration rate, full-evisceration rate, breast muscle rate and leg muscle rate of the broilers fed with the feed additive of Example 3 were higher than those of the control group and Comparative Examples 1 to 5. This indicates that the feed additive prepared by the present invention can significantly improve the slaughter performance of broilers.

[0089] Table 3 Meat quality

[0090] project pH Drip loss, % Cooking loss, % Shear force, % Control group 6.35 7.98 20.25 16.45 Example 3 Group 6.59 7.34 17.24 13.32 Comparative Example 1 6.43 7.80 19.20 15.81 Comparative Example 2 6.40 7.83 19.47 15.95 Comparative Example 3 6.50 7.65 18.55 15.08 Comparative Example 4 6.38 7.92 19.53 16.12 Comparative Example 5 6.42 7.85 19.35 15.94

[0091] It can be seen from Table 3 that the drip loss, cooking loss and shear force of the broilers fed with the feed additive of Example 3 were lower than those of the control group and Comparative Examples 1 to 5. This indicates that the feed additive prepared by the present invention can significantly improve the quality of chicken.

[0092] Table 4 Flesh color

[0093]

[0094]

[0095] It can be seen from Table 4 that the color and brightness of the breast meat of broiler chickens fed with the feed additive of Example 3 are higher than those of the control group and the comparative examples 1 to 5. This indicates that the feed additive prepared by the present invention can significantly improve the color and brightness of chicken meat.

[0096] Table 5 Protein content in chicken breast

[0097]

[0098] As shown in Table 5, the protein content of broiler breast meat of the broiler chickens fed with the feed additive of Example 3 was significantly higher than that of the control group and the comparative examples 1 to 5. This indicates that the composition prepared by the present invention can significantly increase the protein content of chicken breast meat.

[0099] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. Use of a composition for improving broiler meat quality in any of the following 1) to 4): 1) Improve the slaughter performance of broilers; 2) Improve the quality of chicken; 3) Improve the color of chicken; 4) Increase the protein content of chicken breast; The composition comprises the following raw materials in parts by weight: 2-4 parts of compound probiotic cell wall polysaccharide, 4-8 parts of Ginkgo biloba-Astragalus extract; The composite probiotic cell wall polysaccharide comprises Bacillus subtilis cell wall polysaccharide and Lactobacillus acidophilus cell wall polysaccharide; The composite probiotic cell wall polysaccharide is prepared by the following method: (1) Bacillus subtilis and Lactobacillus acidophilus are cultured separately, teichoic acid in the bacteria is removed by trichloroacetic acid, lipid components in the bacteria are removed by chloroform-methanol solution, and proteins in the bacteria are removed by protease solution, and the obtained precipitates are freeze-dried to obtain Bacillus subtilis cell wall polysaccharides and Lactobacillus acidophilus cell wall polysaccharides, respectively; (2) mixing Bacillus subtilis cell wall polysaccharide and Lactobacillus acidophilus cell wall polysaccharide to obtain a composite probiotic cell wall polysaccharide; the mass ratio of the Bacillus subtilis cell wall polysaccharide to the Lactobacillus acidophilus cell wall polysaccharide is 1:1; The Ginkgo biloba leaf-Astragalus extract is prepared by the following method: Ginkgo leaf and astragalus are crushed and mixed respectively, wherein the weight of the ginkgo leaf and astragalus is 1:1; purified water is added for multiple times for decoction, the extracts are combined, anhydrous ethanol is added for alcohol precipitation, the precipitate is collected by centrifugation, and the precipitate is dried to obtain a ginkgo leaf-astragalus extract.

2. The use according to claim 1, characterized in that: In step (1), the culture is to inoculate Bacillus subtilis into LB medium and Lactobacillus acidophilus into MRS medium, and culture them in a shaker at 37° C. for 24 to 48 hours; The liquid-solid ratio of trichloroacetic acid to bacteria is 10-15:1, and the concentration of trichloroacetic acid is 10%.

3. The use according to claim 1, characterized in that: In step (1), the chloroform-methanol solution is prepared by adding chloroform and methanol in a volume ratio of 1:2 to an acetic acid-sodium acetate buffer solution having a pH of 4.6; The acetic acid-sodium acetate buffer solution is prepared from 0.05M acetic acid solution and 0.02M sodium acetate solution; The volume ratio of the total volume of the chloroform and methanol to the volume of the acetic acid-sodium acetate buffer solution is 3-4:

1.

4. The use according to claim 1, characterized in that: The decoction is performed by adding purified water in solid-liquid ratios of 1:10, 1:8 and 1:6 in sequence, and boiling at 90-100° C. for 1.5-2 hours.

5. The use according to claim 1, characterized in that: The alcohol precipitation is as follows: adding 3 times the volume of anhydrous ethanol of the extract, mixing evenly, and placing at 4° C. for alcohol precipitation for 24 hours.

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