A method for breeding a wenchang chicken strain for salt-baked wenchang chicken

Abstract

The application provides a Wenchang chicken strain feeding method for salt roasting, which comprises the following steps: a Wenchang chicken main feed formula component is prepared by mixing big potatoes, corn, brown rice and cake meal; a Wenchang chicken compound formula component is prepared by mixing cornus officinalis, red onion oil and camphor seed extract; the dosage ratio of the Wenchang chicken main feed and the Wenchang chicken compound is 1:0.03-0.08; the Wenchang chicken main feed and the Wenchang chicken compound are mixed to obtain total feed; and the feeding amount of the total feed is 60-80 g / d / bird, and the total feed is fed 1-3 times per day. The Wenchang chicken strain feeding method for salt roasting is optimized by combining the Wenchang chicken main feed formula and the compound formula, which is helpful to improve the meat quality of the Wenchang chicken, and can make the Wenchang chicken replace the egg chicken as a new salt roasting chicken processing material. The Wenchang chicken has better meat color, water holding capacity, fresh and tender meat quality and more juice, and the feeding cost is reduced.

Description

Technical Field

[0001] This invention relates to the field of poultry farming technology, and in particular to a method for raising Wenchang chicken breeds for salt-baking. Background Technology

[0002] Poultry is one of the world's most important meat resources. Among all poultry, chicken is particularly popular due to its high protein, low fat, low cholesterol, and low calorie content, and its consumption is constantly increasing worldwide. Broiler farming plays a vital role in my country's livestock industry, especially in Hainan Province, where the scale of broiler farming is significantly larger than in other provinces. Among them, Wenchang chicken is a local brand with Hainan's tropical characteristics and advanced agricultural features. Wenchang chickens have a square-round body shape, thin skin, and brittle bones. After cooking, the meat is tender and has a sweet aroma. It is rich in nutrients and is renowned for its resistance to coarse grains, heat resistance, excellent meat quality, and rich flavor, making it one of Hainan's four famous dishes. Wenchang chicken meat has a high proportion of protein, with many different types, and high digestibility, making it easily absorbed and utilized by the human body. It also has a rich fatty acid composition, with a high content of unsaturated fatty acids.

[0003] In recent years, with social progress and the improvement of people's consumption levels, people have not only increased their demand for chicken meat, but also placed higher demands on its quality. Currently, there is considerable research on the effects of different feeds on Wenchang chickens, but research on the impact of different feeds and combined feeding methods on the meat quality of Wenchang chickens is relatively limited.

[0004] The preferred raw material for salt-baking is laying hens. Compared to broiler chickens, laying hens undergo high-temperature and high-pressure processing, resulting in meat that is not mushy and retains a good texture and chewiness. However, laying hens are more expensive to raise, and broiler chickens are currently being used as a substitute. Improving the meat quality of broiler chickens for salt-baking is a recent research focus. Summary of the Invention

[0005] Therefore, the purpose of this invention is to propose a method for raising Wenchang chicken breeds for salt-baking, thereby improving the meat quality of Wenchang chickens as a material for salt-baking, and enhancing their taste and texture.

[0006] The technical solution of this invention is implemented as follows:

[0007] A method for raising Wenchang chicken breeds for salt-baking includes:

[0008] The main feed formula for Wenchang chicken consists of: sweet potatoes, corn, brown rice, and oilseed cake.

[0009] The feed formula for Wenchang chicken consists of: Cornus officinalis, shallot oil, and camphor seed extract;

[0010] The ratio of main feed to compound feed for Wenchang chicken is 1:0.03 to 0.08.

[0011] Mix the main feed and compound feed for Wenchang chickens to obtain the total feed. The total feed amount is 60-80g / day per bird, and the chickens are fed 1-3 times a day.

[0012] Furthermore, including:

[0013] The main feed formula for Wenchang chicken, by weight, consists of 25-35 parts sweet potato, 22-28 parts corn, 6-12 parts brown rice, and 5-10 parts oilseed meal.

[0014] The oilseed cake is at least one of peanut oilseed cake, camellia oilseed cake, or soybean oilseed cake;

[0015] In the Wenchang chicken feed formulation, the mass ratio of Cornus officinalis Sieb. et Zucc., Allium ascalonicum L. oil, and Cinnamomum camphora (L.) Presl. seed extract is 1:1-2:1-2.

[0016] Furthermore, including:

[0017] The main feed formula for Wenchang chicken, by weight, consists of 28-30 parts sweet potato, 23-25 ​​parts corn, 8-10 parts brown rice, and 8-10 parts oilseed meal.

[0018] The oilseed cake is at least one of peanut oilseed cake, camellia oilseed cake, or soybean oilseed cake;

[0019] In the feed formulation for Wenchang chicken, the mass ratio of Cornus officinalis, shallot oil, and camphor seed extract is 1:1:2.

[0020] Furthermore, the preparation method of camphor seed extract includes: camphor seeds are treated with steam explosion, then extracted with a 20%–25% ethanol aqueous solution, centrifuged, and concentrated to obtain camphor seed extract.

[0021] Furthermore, the conditions for steam explosion treatment are: pressure 0.6–0.8 MPa, time 20–25 s; the conditions for extraction with ethanol aqueous solution are: material-to-liquid ratio 1 g: 6–8 mL, time 1–2 h, and temperature 60–70 °C.

[0022] Furthermore, the grain size of Cornus officinalis is 50–60 μm.

[0023] Furthermore, the preparation method of shallot oil includes: ultrasonic extraction of shallots through a 55%–65% (v / v) ethanol aqueous solution, followed by desolventizing under reduced pressure to obtain shallot oil.

[0024] Furthermore, the conditions for ultrasonic extraction are: a material-to-liquid ratio of 1g:10-12mL, a temperature of 35-40℃, and a time of 2-3h.

[0025] Furthermore, the feeding period for Wenchang chicken's main feed and Wenchang chicken compound feed includes a rapid growth period of 30-35 days and a stable growth period of 30-40 days.

[0026] Furthermore, during the rapid growth period, the ratio of Wenchang chicken main feed to Wenchang chicken compound feed was 1:0.08, while during the stable growth period, the ratio was 1:0.03.

[0027] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0028] This invention optimizes the breeding of Wenchang chickens for salt-baking by combining their main feed and compound feed formulations. This improves the meat quality of Wenchang chickens, allowing them to replace laying hens as a new raw material for salt-baked chicken processing. Wenchang chicken meat has better color and water retention, resulting in tender and juicy meat while reducing breeding costs. Furthermore, the optimized main feed and compound feed of this invention can further increase the content of threonine, alanine, glycine, and proline in the meat of Wenchang chickens, making their sweet and savory flavor more prominent after salt-baking. Detailed Implementation

[0029] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0030] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0031] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0032] Example 1

[0033] Wenchang chickens aged 160 days were selected and raised for 70 days, divided into a rapid growth period of 30 days and a stable growth period of 40 days. During the rapid growth period, the ratio of Wenchang chicken staple feed to Wenchang chicken compound feed was 1:0.08. During the stable growth period, the ratio of Wenchang chicken staple feed to Wenchang chicken compound feed was 1:0.03. The feed amount was about 75g / day per chicken, and the chickens were fed twice a day.

[0034] The chickens were randomly divided into 5 experimental groups, with 3 replicates in each group and 10 chickens in each replicate, as follows.

[0035] Experimental group 1:

[0036] The main feed formula for Wenchang chicken (by weight) consists of: 30 parts sweet potato, 23 parts corn, 8 parts brown rice, 8 parts oilseed meal (peanut oilseed meal, camellia oilseed meal, and soybean oilseed meal) and 0.3 parts salt.

[0037] The feed formula for Wenchang chicken consists of Cornus officinalis (50-60μm), shallot oil, and camphor seed extract in a mass ratio of 1:1:2.

[0038] Experimental group 2:

[0039] The main feed formula for Wenchang chicken (by weight) consists of: 28 parts sweet potato, 25 parts corn, 10 parts brown rice, 10 parts oilseed cake (peanut oilseed cake, camellia oilseed cake, and soybean oilseed cake) and 0.3 parts salt.

[0040] The feed formula for Wenchang chicken consists of Cornus officinalis (50-60μm), shallot oil, and camphor seed extract in a mass ratio of 1:1:2.

[0041] Experimental group 3:

[0042] The main feed formula for Wenchang chicken (by weight) consists of: 35 parts sweet potato, 22 parts corn, 6 parts brown rice, 6 parts oilseed meal (peanut oilseed meal, camellia oilseed meal, and soybean oilseed meal) and 0.3 parts salt.

[0043] The feed formula for Wenchang chicken consists of Cornus officinalis (50-60 μm), shallot oil, and camphor seed extract in a mass ratio of 2:3:1.

[0044] Experimental group 4:

[0045] The main feed formula for Wenchang chicken (by weight) consists of: 30 parts sweet potato, 23 parts corn, 8 parts brown rice, 8 parts oilseed meal (peanut oilseed meal, camellia oilseed meal, and soybean oilseed meal) and 0.3 parts salt.

[0046] The feed formula for Wenchang chicken consists of Cornus officinalis (50-60μm) and tea tree oil in a mass ratio of 1:1.

[0047] Experimental group 5:

[0048] The main feed formula for Wenchang chicken (by weight) consists of: 30 parts sweet potato, 23 parts corn, 8 parts brown rice, 8 parts oilseed meal (peanut oilseed meal, camellia oilseed meal, and soybean oilseed meal) and 0.3 parts salt.

[0049] The preparation methods for the components of experimental groups 1-4 are as follows:

[0050] Preparation method of shallot oil: After drying and pulverizing shallots, add 55% ethanol aqueous solution at a material-to-liquid ratio of 1g:10mL, grind and then perform ultrasonic extraction. The ultrasonic extraction temperature is set at 40℃ and the extraction time is 3h. Then, remove the ethanol solvent under reduced pressure to obtain shallot oil.

[0051] Preparation method of camphor seed extract: After drying and pulverizing camphor seeds, they were subjected to steam explosion treatment at a pressure of 0.6 MPa for 25 seconds. Then, 25% ethanol aqueous solution was added at a material-to-liquid ratio of 1 g: 8 mL for extraction. The extraction temperature was set at 70℃ and the extraction time was 2 h. After centrifugation and concentration, camphor seed extract was obtained.

[0052] Preparation method of tea tree oil: Dry the branches and leaves of tea tree in the shade and crush them. Add water at a material-to-liquid ratio of 1g:10mL and soak for 4 hours. Then, extract by steam distillation to obtain tea tree oil.

[0053] Example 2

[0054] The measurement indicators and methods are as follows.

[0055] Standard meat quality:

[0056] (1) Meat color: Within 1 hour of slaughter, all Wenchang chickens were measured at three different locations of the breast and leg muscles using a colorimeter (TS7700, Shenzhen Sanenshi Technology Co., Ltd.) calibrated with a black and white correction plate. Note that different samples were measured at the same location. The brightness (L*), redness (a*), and yellowness (b*) values ​​were recorded and the average value of the measurements was calculated.

[0057] (2) Drip loss: Take 2.5g of breast and leg muscles from each Wenchang chicken along the fiber direction, weigh and record the weight, hang it with a paperclip, place it in a sealed bag filled with air, place it at 4℃ for 24 hours and weigh it again.

[0058] (3) Use a calibrated pH meter (FE28, Mettler Toledo Instruments Co., Ltd., Shanghai) to measure the pH of the pectoral and leg muscles 1 hour after slaughter, and record it as pH1. Take the average value after three measurements. Then, store the sample with the measured pH at 4℃ for 24 hours and repeat the above operation, and record it as pH24.

[0059] All data were compiled into a database using Excel and significance analysis was performed using SPSS 26.0. Results are expressed as mean ± standard deviation.

[0060] Table 1. Meat quality results of Wenchang chickens raised in each experimental group.

[0061]

[0062] The flavor of poultry meat is influenced by many factors, especially color, intramuscular fat content, juiciness, and tenderness. Meat color refers to the color of the meat, which is an important indicator of the appearance of chicken and an external manifestation of the physiological, biochemical, and microbial changes in muscle tissue. As shown in Table 1 above, the breast and leg muscles of Wenchang chicken in experimental group 1 are better than those in other experimental groups in terms of brightness, while the difference in redness and yellowness is not significant.

[0063] Drip water loss directly affects muscle juiciness and shear force. In terms of drip water loss, the breast and leg muscles of Wenchang chickens in experimental groups 1-3 maintained a high level, and the water loss rate of the Wenchang chickens was not significantly affected.

[0064] pH value has a certain impact on the color, tenderness, and water-holding capacity of chicken. After slaughter, the pH value drops rapidly, which reduces the water-holding capacity of the muscle. A lower pH value affects the tenderness of the muscle. Overall, the pH value of the breast muscle is lower than that of the leg muscle, so the tenderness of the breast muscle is lower than that of the leg muscle. Among the groups, the pH value of experimental group 1 drops more slowly after 24 hours of storage, and the water-holding capacity of the meat is better. The meat is more tender and juicy, and the meat quality of experimental group 1 is better.

[0065] Example 3

[0066] Weigh 80 mg each of breast and leg muscle samples from Wenchang chickens, homogenize with 1 mL of acetonitrile / water (1:1, v / v) extraction buffer for 2 min, and sonicate the samples in an ice-water bath for 5 min. Centrifuge at 12000 rpm (4℃) for 15 min and collect the supernatant. Filter the supernatant of each sample through a 0.22 μm organic filter membrane, and transfer 100 μL to a liquid chromatography vial containing an inner tube for ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS) analysis of amino acid content. Use UltiMate. TM The 3000 ultra-high performance liquid chromatograph used an EC-C18 liquid chromatographic column (100 mm × 2.1 mm, 2.7 μm) to perform chromatographic separation of the processed samples. The sample detection section used a QExactive™ Plus Orbitrap mass spectrometer.

[0067] The measured indicators include (chest muscles, leg muscles) lysine, histidine, arginine, glycine, serine, alanine, aspartic acid, threonine, glutamic acid, proline, valine, methionine, isoleucine, leucine, tyrosine, and phenylalanine.

[0068] Table 2. Amino acid data analysis results of Wenchang chicken in the experimental group.

[0069]

[0070]

[0071] One of the common nutritional evaluation indicators for chicken is amino acids. Amino acids are important flavor and aroma precursors in meat. The flavor of chicken is affected not only by the absolute content of amino acids but also by their balance. In the classification of amino acids, threonine, alanine, glycine, and proline are sweet amino acids, while histidine, valine, arginine, and tyrosine are bitter amino acids.

[0072] As shown in Table 2, 16 amino acids were detected in Wenchang chickens from experimental groups 1 and 5, including lysine, histidine, arginine, glycine, serine, alanine, aspartic acid, threonine, glutamic acid, proline, valine, methionine, isoleucine, leucine, tyrosine, and phenylalanine. In the leg muscles, the glycine and alanine content of Wenchang chickens in experimental group 1 was significantly higher than that in experimental group 5 (P<0.05), while the arginine, threonine, and isoleucine content of Wenchang chickens in experimental group 1 was slightly higher than that in experimental group 5. The histidine content of Wenchang chickens in experimental group 1 was significantly lower than that in experimental group 5 (P<0.05). In the breast muscles, the glycine, alanine, threonine, proline, valine, and tyrosine content of Wenchang chickens in experimental group 1 was higher than that in experimental group 5.

[0073] The threonine, alanine, glycine, and proline content of Wenchang chicken in experimental group 1 was higher than that in experimental group 5, both in the leg and breast muscles. However, the content of bitter amino acids such as histidine, valine, arginine, and tyrosine was almost lower in Wenchang chicken in experimental group 1. The high content of sweet amino acids provided umami flavor to the meat and neutralized the bitterness, indicating that the meat of experimental group 1 was sweeter and more flavorful than that of experimental group 5.

[0074] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for raising Wenchang chicken breeds for salt-baking, characterized in that, include: The main feed formula for Wenchang chickens, by weight, consists of 25-35 parts sweet potato, 22-28 parts corn, 6-12 parts brown rice, and 5-10 parts oilseed meal. The oilseed cake is at least one of peanut oilseed cake, camellia oilseed cake, or soybean oilseed cake; In the feed formulation of Wenchang chicken, the mass ratio of Cornus officinalis, shallot oil, and camphor seed extract is 1:1~2:1~2. The preparation method of camphor seed extract includes: camphor seeds are subjected to steam explosion treatment, then extracted with a 20%~25% volume concentration ethanol aqueous solution, centrifuged, concentrated, and camphor seed extract is obtained. The ratio of main feed to compound feed for Wenchang chicken is 1:0.03~0.08; Mix the main feed and compound feed for Wenchang chicken to obtain the total feed. The total feed amount is 60-80g / day per bird, and the chicken is fed 1-3 times a day. Select 160-day-old Wenchang chickens and feed them Wenchang chicken main feed and Wenchang chicken compound feed during the rapid growth period of 30-35 days and the stable growth period of 30-40 days.

2. The method for raising Wenchang chicken breeds for salt-baking according to claim 1, characterized in that, include: The main feed formula for Wenchang chickens, by weight, consists of 28-30 parts sweet potato, 23-25 ​​parts corn, 8-10 parts brown rice, and 8-10 parts oilseed meal. The oilseed cake is at least one of peanut oilseed cake, camellia oilseed cake, or soybean oilseed cake; In the feed formulation for Wenchang chicken, the mass ratio of Cornus officinalis, shallot oil, and camphor seed extract is 1:1:

2.

3. The method for raising Wenchang chicken breeds for salt-baking according to claim 1, characterized in that, The conditions for steam explosion treatment are: pressure 0.6~0.8MPa, time 20~25s; the conditions for extraction with ethanol aqueous solution are: material-to-liquid ratio 1g:6~8mL, time 1~2h, temperature 60~70℃.

4. The method for raising Wenchang chicken breeds for salt-baking according to claim 1 or 2, characterized in that, The grain size of Cornus officinalis is 50~60μm.

5. The method for raising Wenchang chicken breeds for salt-baking according to claim 1 or 2, characterized in that, The method for preparing shallot oil includes: extracting shallots with an ultrasonic extractant using a 55%~65% (v / v) ethanol aqueous solution, followed by desolventizing under reduced pressure to obtain shallot oil.

6. The method for raising Wenchang chicken breeds for salt-baking according to claim 5, characterized in that, The conditions for ultrasonic extraction are: material-to-liquid ratio of 1g:10~12mL, temperature of 35~40℃, and time of 2~3h.

7. The method for raising Wenchang chicken breeds for salt-baking according to claim 1, characterized in that, During the rapid growth period, the ratio of Wenchang chicken main feed to Wenchang chicken compound feed is 1:0.08, and during the stable growth period, the ratio is 1:0.03.

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