Feed additive and preparation method and application thereof

Abstract

The present invention discloses a feed additive and a preparation method and application thereof, relating to the field of feed. Specifically, the feed additive comprises 1 to 4 parts of caprylic acid monoglyceride, 1 to 6 parts of capric acid monoglyceride and 2 to 8 parts of lauric acid monoglyceride. The feed additive has the efficacy of improving the flavor of animal milk and increasing the nutritional value of milk, and has significant effects, is green and environmentally friendly, and provides a way to improve the quality of animal milk.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to Chinese patent application number 2023102597374, filed with the Patent Office of China on March 10, 2023, entitled “A feed additive, its preparation method and application”, the entire contents of which are incorporated by reference into this application. Technical Field

[0003] The present invention relates to the field of feed, and in particular to a feed additive and a preparation method and application thereof. Background Art

[0004] Studies have shown that the unique flavor system of cow's milk is composed of active ingredients with taste and aroma. The main aroma active ingredients in dairy products can be divided into two categories: (1) relatively simple compounds such as hydrocarbons, alcohols, aldehydes, ketones, acids, esters, and lactones; (2) heterocyclic compounds containing oxygen, sulfur, and nitrogen atoms, including furan and its derivatives, thiophene and its derivatives, etc. Cow's milk has a natural, pure and delicious frankincense aroma, and it is this flavor that makes people feel delicious, smooth, and fragrant after drinking it. The key factor that determines the aroma of cow's milk is the fat in the milk. The volatile fatty acids with less than 14 carbon atoms (acetic acid, butyric acid, hexanoic acid, octanoic acid, decanoic acid, and dodecanoic acid) contained in milk fat are the main source of the aroma of dairy products. The flavor components in dairy products are mainly free amino acids, flavor peptides, and nucleotides. The flavor of cow's milk is an important indicator for evaluating the quality differences of cow's milk. However, the current focus of dairy farming on increasing milk production has resulted in a lack of unique flavor in many cows' milk. How to produce high-quality, premium fresh milk that is fragrant and tasty is a problem currently facing the dairy industry.

[0005] The composition of cow's milk varies significantly due to various factors, among which the lactation period, age of the cow, feeding and management conditions, and health of the cow have a significant impact (see table below).

[0006]

[0007] Colostrum is particularly rich in protein, with increased levels of total milk protein, casein, and serum albumin, particularly whey protein, and immunoglobulins. When transitioning from colostrum to milk, the protein content initially decreases sharply, then slowly declines. Colostrum has a high casein content, which gradually decreases as lactation progresses. For example, the casein content of a cow is 5.7% at the first milking, 4.8% at the second, 3.1% at six days after farrowing, and 2.7% at 20 days after farrowing.

[0008] During a lactation period, milk fat content and composition vary to varying degrees. Colostrum typically has a higher fat content than regular milk, especially on the day of farrowing, before gradually declining over the following days. However, after approximately the fifth week of lactation, milk fat content begins to steadily increase, and after 35 weeks, it continues to increase until the end of the lactation period. Lactation also has a certain impact on milk fat composition. As lactation progresses, the proportion of short-chain and medium-chain fatty acids in milk fat increases, while octadecanoic acid decreases until mid-lactation. Lactation also has varying effects on the inorganic salt content of milk. For example, significant changes in total sodium, potassium, calcium, and phosphorus occur in milk at the beginning and end of lactation, while levels remain relatively stable during mid-lactation.

[0009] To address these issues in milk production, research institutes and businesses have sought to improve them from various perspectives. While these efforts have achieved some success, due to the long production and reproductive cycles of dairy cows, improving the flavor, nutrition, and composition of milk through breeding is time-consuming and labor-intensive, and the results are limited. Furthermore, many existing products have numerous shortcomings and limitations. For example, their ingredients are complex, particularly those derived from Chinese herbal medicines and plant extracts, which have diverse mechanisms of action. Their use is complex, requiring them to be used with different animal species and at different times. Their targeted functions are unclear, and their mechanisms of action are complex.

[0010] In view of this, the present invention is proposed. Summary of the Invention

[0011] The purpose of the present invention is to provide a feed additive and a preparation method and application thereof.

[0012] The present invention is achieved in that:

[0013] In a first aspect, an embodiment of the present invention provides a feed additive, wherein the main ingredients thereof include, by weight, 1 to 4 parts of caprylic acid monoglyceride, 1 to 6 parts of capric acid monoglyceride, and 2 to 8 parts of lauric acid monoglyceride.

[0014] In a second aspect, an embodiment of the present invention provides a method for preparing a feed additive, which comprises: mixing the components of the feed additive described in the above embodiments.

[0015] In a third aspect, an embodiment of the present invention provides a feed comprising a basic feed and the feed additive described in the above embodiment.

[0016] In a fourth aspect, embodiments of the present invention provide use of the feed additives described in the preceding embodiments in the preparation of products for improving animal milk.

[0017] In a fifth aspect, embodiments of the present invention provide the use of the feed additives described in the preceding embodiments or the feed described in the preceding embodiments in animal breeding.

[0018] The present invention has the following beneficial effects:

[0019] The present invention obtains a new feed additive by mixing caprylic acid monoglyceride, capric acid monoglyceride and lauric acid monoglyceride according to a specific ratio. The feed additive has the efficacy of improving the flavor of animal milk and increasing the nutritional value of milk, and the effect is significant, green and environmentally friendly, and provides a way to improve the quality of animal milk. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. It should be understood that the following drawings only illustrate certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying any creative work.

[0021] Figure 1 The study is about the effect of medium-chain fatty acid monoglyceride feed additives on the volatile characteristic frankincense compounds in late lactation cow milk.

[0022] Figure 2 The effect of medium-chain fatty acid monoglyceride feed additives on the taste of late lactation cow milk;

[0023] Figure 3 The effect of medium-chain fatty acid monoglyceride feed additives (FDN) on the fatty acid composition of late lactation cow milk; (a) is the composition and content of different types of fatty acids in cow milk; (b) is the composition and content of a single fatty acid in cow milk; CON is the control group;

[0024] Figure 4 The effect of medium-chain fatty acid monoglyceride feed additives (FDN) on the fatty acid composition of milk in mid-lactation cows; (a) is the composition and content of different types of fatty acids in milk; (b) is the composition and content of single fatty acids in milk; CON is the control group. DETAILED DESCRIPTION

[0025] To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described clearly and completely below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are used. Where the manufacturer of the reagents or instruments is not specified, all are conventional products that can be purchased commercially.

[0026] The embodiment of the present invention provides a feed additive, wherein the main ingredients thereof include, by weight, 1 to 4 parts of caprylic acid monoglyceride, 1 to 6 parts of capric acid monoglyceride and 2 to 8 parts of lauric acid monoglyceride.

[0027] The feed additive provided by the embodiment of the present invention can significantly increase the characteristic frankincense-flavored volatile substances in the milk of dairy cows in various lactation stages, such as the early lactation stage, the peak lactation stage, the mid-lactation stage and the late lactation stage, and has the significant advantages of low additive dosage, significant effect, high cost performance, and green sustainability. Secondly, the feed additive also has the effect of significantly increasing the freshness of milk, significantly reducing the sweetness, saltiness, astringency and bitter aftertaste, and significantly improving the taste and mouthfeel of milk in this lactation stage. In addition to significantly improving the aroma and sweetness of milk, it greatly improves the overall consumer satisfaction. In addition, the feed additive can significantly increase the content of short-chain fatty acids and unsaturated fatty acids in mid-lactation and late lactation milk, and significantly improve the composition, aroma and nutritional value of milk.

[0028] Lauric acid (C12:0), capric acid (C10:0), and caprylic acid (C8:0) are all medium-chain fatty acids (straight-chain saturated fatty acids with a carbon chain length of 8–12).

[0029] Specifically, the weight fraction of caprylic acid monoglyceride can be any one of 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts and 4 parts, or a range between any two of them; the weight fraction of capric acid monoglyceride can be any one of 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts and 6 parts, or a range between any two of them; the weight fraction of lauric acid monoglyceride can be any one of 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts and 8 parts, or a range between any two of them.

[0030] In some embodiments, the main ingredients include, by weight: 2 to 4 parts of caprylic acid monoglyceride, 3 to 5 parts of capric acid monoglyceride and 2 to 4 parts of lauric acid monoglyceride.

[0031] In some embodiments, the main ingredients include, by weight: 1 to 2 parts of caprylic acid monoglyceride, 1 to 4 parts of capric acid monoglyceride, and 4 to 8 parts of lauric acid monoglyceride;

[0032] In some embodiments, the main ingredient includes, by weight, 1 to 2 parts of caprylic acid monoglyceride, 3 to 6 parts of capric acid monoglyceride, and 2 to 6 parts of lauric acid monoglyceride.

[0033] In some embodiments, it further comprises an inert carrier.

[0034] In some embodiments, the inert carrier is selected from at least one of silicon dioxide, zeolite powder, maltodextrin, and starch.

[0035] In some embodiments, the feed additive comprises at least one of a sheep feed additive and a cattle feed additive.

[0036] On the other hand, an embodiment of the present invention further provides a method for preparing a feed additive, which comprises: mixing the components of the feed additive described in any of the aforementioned embodiments.

[0037] On the other hand, an embodiment of the present invention further provides a feed comprising a basic feed and the feed additive described in any of the aforementioned embodiments.

[0038] In some embodiments, the feed comprises at least one of sheep feed and cattle feed.

[0039] In some embodiments, the cattle include at least one of a Holstein, a Jersey, a Guernsey, an Ayrshire, a Tibetan yak, and a water buffalo.

[0040] In some embodiments, the sheep is selected from at least one of Saanen dairy goats, Guanzhong dairy goats, Laoshan dairy goats, Wendeng dairy goats and Nubian sheep.

[0041] On the other hand, an embodiment of the present invention further provides use of the feed additive as described in any of the aforementioned embodiments in preparing a product for improving animal milk.

[0042] In some embodiments, the animal milk comprises at least one of cow's milk and goat's milk;

[0043] In some embodiments, the cattle include at least one of a Holstein, a Jersey, a Guernsey, an Ayrshire, a Tibetan yak, and a water buffalo.

[0044] In some embodiments, the sheep is selected from at least one of Saanen dairy goats, Guanzhong dairy goats, Laoshan dairy goats, Wendeng dairy goats and Nubian sheep.

[0045] In some embodiments, improving animal milk includes improving at least one of the aroma, taste, and nutritional value of the milk.

[0046] In some embodiments, improving the animal's milk comprises improving the animal's milk in at least one of the early, middle, and late lactation stages.

[0047] In some embodiments, improving the aroma of milk comprises increasing the content of volatile short-chain fatty acids in milk.

[0048] In some embodiments, the volatile medium- and short-chain fatty acids include at least one of acetic acid, formic acid, propionic acid, butyric acid, hexanoic acid, octanoic acid, nonanoic acid, decanoic acid, 9-decenoic acid, and dodecanoic acid.

[0049] In some embodiments, improving the aroma of milk further comprises: increasing at least one of heterocyclic volatile aroma substances, aldehyde volatile aroma substances and total volatile aroma substances in the milk.

[0050] In some embodiments, improving the nutritional value comprises increasing the content of at least one of milk protein, fat, total solids, lactose, and fatty acids in milk.

[0051] In some embodiments, the fatty acid comprises at least one of caprylic acid, capric acid, lauric acid, myristic acid, and an unsaturated fatty acid.

[0052] In some embodiments, the product comprises any one of a feed, a reagent, or a kit.

[0053] In addition, an embodiment of the present invention further provides a use of the feed additive or feed described in any of the foregoing embodiments in animal breeding;

[0054] In some embodiments, the animal is selected from at least one of cattle and sheep.

[0055] The features and performance of the present invention are further described in detail below with reference to the embodiments.

[0056] Table 1 Composition of feed additives

[0057] feed additives GMC GMD GML Experimental application stage Example 1 0 0.3 0.7 Late lactation Example 2 0.1 0.1 0.8 mid-lactation Example 3 0.3 0.4 0.3 Early lactation Example 4 0.1 0.3 0.6 Late lactation Example 5 0.2 0.2 0.6 mid-lactation Example 6 0.2 0.6 0.2 Late lactation Example 7 0.2 0.4 0.4 mid-lactation

[0058] Note: GMC is caprylic acid monoglyceride; GMD is capric acid monoglyceride; GML is lauric acid monoglyceride; the specific values ​​of the components in Table 3 are the weight ratios of the components.

[0059] Glycerol monolaurate (GML, CAS No.: 142-18-7), Glycerol monodecanoate (GMD, CAS No.: 26402-22-2) and Glycerol monocaprylin (GMC, CAS No.: 26402-26-6).

[0060] Example 1 Improving the aroma of milk in the late lactation period

[0061] Experimental methods

[0062] A total of 150 healthy, late-lactating Holstein cows of similar age, parity, and body size were randomly divided into two groups of 75 cows each. All cows were fed a conventional total mixed diet. The experimental group received a medium-chain fatty acid monoglyceride feed additive (1.0 kg / ton of concentrate feed) (see Table 1 for the additive composition). The trial lasted for three months. Feeding and management practices adhered to the dairy farm's daily production procedures. Milk samples were collected from the temporary storage tanks on the automatic milking line at the end of each month during the trial. Volatile aroma compounds in the fresh milk were extracted using headspace solid-phase microextraction (HS-SPME) and quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry.

[0063] At the same sampling time point, compared with the control group (the difference from the experimental group is that no additives were added), the content of volatile medium and short-chain fatty acids with characteristic frankincense aroma in the milk of the experimental group increased significantly ( Figure 1 ), indicating that the milk aroma of the experimental group was mellower and the frankincense aroma was more prominent.

[0064] Example 2 Improving the aroma of milk in mid-lactation

[0065] Experimental methods

[0066] Six hundred healthy mid-lactating Holstein cows of similar age, parity, and size were randomly divided into four groups of 150 cows each. All cows were fed a conventional total mixed diet. Experimental groups 1, 2, and 3 received a medium-chain fatty acid monoglyceride feed additive at 1.0 kg / ton, 2.0 kg / ton, and 3.0 kg / ton of concentrate feed (see Table 1 for the additive composition). The experimental period lasted two months. Feeding and management adhered to the dairy farm's daily production procedures. At the end of the experimental period, milk samples were collected from the temporary storage tanks on the automatic milking line. Volatile aroma compounds were extracted using headspace solid-phase microextraction (HS-SPME) and quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry.

[0067] Experimental results

[0068] Table 2 Effects of medium-chain fatty acid monoglyceride feed additives on volatile aroma compounds in milk of mid-lactation cows

[0069]

[0070]

[0071] Note: The difference between the control group and the experimental group is that no additives were added.

[0072] Compared with the control group, the content of volatile medium- and short-chain fatty acids with characteristic frankincense aroma in the milk of experimental groups 1, 2, and 3 increased by 1.18 times, 1.3 times, and 1.44 times, respectively (Table 2), the content of aldehyde volatile aroma substances increased by 1.08 times, 1.2 times, and 1.31 times, respectively, and the content of total volatile aroma substances increased by 1.11 times, 1.24 times, and 1.36 times, respectively. This shows that the colostrum aroma of the experimental groups was stronger and richer.

[0073] Example 3 Improving the aroma of milk in the early stage of lactation

[0074] Experimental methods

[0075] A total of 240 healthy, early-lactating Holstein cows of similar age, parity, and body size were randomly divided into four groups, each containing 60 cows. All cows were fed a conventional total mixed diet. Experimental groups 1, 2, and 3 received a concentrate feed supplemented with a medium-chain fatty acid monoglyceride feed additive (see Table 1 for the additive composition) at 0.5 kg / ton, 1.0 kg / ton, and 1.5 kg / ton, respectively. The experimental period lasted three months. Feeding and management adhered to the dairy farm's daily production procedures. At the end of the experimental period, colostrum samples were collected from the temporary storage tanks on the automatic milking line. Volatile aroma compounds from fresh milk were extracted using headspace solid-phase microextraction (HS-SPME) and quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry.

[0076] Experimental results

[0077] Table 3 Effects of medium-chain fatty acid monoglyceride feed additives on volatile aroma compounds in early lactation milk

[0078]

[0079]

[0080] Note: The difference between the control group and the experimental group is that no additives were added.

[0081] Compared with the control group (Table 3), the colostrum of the experimental group had a characteristic frankincense aroma, with volatile medium and short-chain fatty acid contents increased by 2.2 times, 2.33 times, and 2.65 times, respectively, and the total volatile aroma substance contents increased by 3.09 times, 3.28 times, and 3.71 times, respectively, indicating that the colostrum of the experimental group had a stronger and richer aroma.

[0082] Example 4 Improving the taste of late lactation milk

[0083] Experimental methods

[0084] Activate the electronic tongue sensor with 15 mL of 0.01 mol / L potassium chloride solution and preheat for 30 minutes. Pretest the sample to keep signal fluctuations within the normal range (absolute value between 0.5 and 10 V). Alternately test with a cleaning solution (distilled water) and whole milk samples stored at different temperatures and times (sample acquisition method is the same as in Example 1, with the additive composition used as shown in Example 4 in Table 1). Each time, pour the sample to the scale mark on the 25 mL electronic tongue beaker. Six replicates were taken, and the last four stable measurements were selected for analysis.

[0085] Experimental results

[0086] The test results of the electronic tongue show that ( Figure 2 ), the freshness and sourness of the milk in the experimental group were significantly enhanced, while the sweetness, saltiness, astringency and bitterness aftertaste were significantly weakened, indicating that the medium-chain fatty acid feed additives significantly improved the taste of milk and made it taste better.

[0087] Example 5: Improving Consumer Satisfaction with Mid-Lactation Milk

[0088] Experimental methods

[0089] A total of 600 healthy mid-lactating Holstein cows of similar age, parity, and size were randomly divided into three groups of 200 cows each. All cows were fed a conventional total mixed diet. Experimental groups 1 and 2 supplemented the concentrate feed with a medium-chain fatty acid monoglyceride feed additive (see Table 1 for additive composition) at 1.0 kg / ton and 2.0 kg / ton, respectively. The experimental period lasted two months. Feeding and management practices adhered to the dairy farm's daily production procedures. At the end of the experimental period, milk samples were collected from the temporary storage tanks on the automatic milking line. Fresh, pasteurized milk samples were blindly evaluated by a sensory panel. Consumer satisfaction surveys were conducted on the milk's aroma, sweetness, and overall satisfaction.

[0090] Experimental results

[0091] Table 4 Effects of medium-chain fatty acid monoglyceride feed additives on consumer satisfaction with mid-lactation cow milk

[0092] Number of votes control group Experimental Group 1 Experimental Group 2 Frankincense 2 11 8 sweetness 4 7 10 Overall satisfaction 2 11 8

[0093] As shown in Table 4, the milk aroma and sweetness of experimental group 1 and experimental group 2 are significantly better than those of the control group. Consumers who participated in the evaluation generally believed that the milk in the experimental group has better flavor.

[0094] Example 6: Improving milk composition and milk quality in late lactation

[0095] Experimental methods

[0096] A total of 640 healthy, late-lactating Holstein cows of similar age, parity, and size were randomly divided into four groups, each containing 160 cows. All cows were fed a conventional total mixed diet. Experimental groups 1, 2, and 3 supplemented the concentrate feed with a medium-chain fatty acid monoglyceride feed additive (see Table 1 for the additive composition) at 0.5 kg / ton, 1.5 kg / ton, and 3.0 kg / ton, respectively. The experimental period lasted 2.5 months. Feeding and management adhered to the dairy farm's daily production procedures. At the end of the experimental period, milk samples were collected from the temporary storage tanks on the automatic milking line. Fresh raw milk was analyzed using a fully automatic milk composition analyzer. The milk fatty acid composition analysis method was determined according to the national standard GB5009.168. The results are shown below.

[0097] Experimental results

[0098] Table 5 Effects of medium-chain fatty acid monoglyceride feed additives on milk composition in late lactation

[0099] ％ control group Experimental Group 1 Experimental Group 2 Experimental Group 3 protein 3.17 3.25 3.28 3.31 Fat 3.62 3.70 3.76 3.81 Total solids content 12.68 12.80 13.00 13.20 Lactose content 4.77 4.80 4.93 4.95

[0100] As shown in Table 5, the milk protein, fat, total solids and lactose contents of experimental groups 1, 2 and 3 were significantly increased compared with the control group. Among them, the milk composition of experimental group 3 was the best, which increased by 3.5%, 3.87%, 2.52% and 3.35% respectively compared with the control group, indicating that medium-chain fatty acid monoglyceride feed additives improved the milk composition in the late lactation period and improved the milk quality.

[0101] The results show that ( Figure 3 ), the contents of caproic acid, caprylic acid, capric acid, undecanoic acid, lauric acid, tridecanoic acid, tetradecanoic acid, saturated fatty acids, unsaturated fatty acids, ω-3 fatty acids, and total fatty acids in the milk of experimental group 3 increased significantly. Short-chain fatty acids (caproic acid, caprylic acid, capric acid, undecanoic acid, lauric acid) in milk are an important source of volatile medium- and short-chain fatty acids. The increase in their content fundamentally proves that medium-chain fatty acid monoglyceride feed additives improve the aroma of milk. In addition, unsaturated fatty acids, ω-3 fatty acids, and total fatty acids in milk have positive effects such as lowering cholesterol and triglycerides, preventing cardiovascular disease, promoting central nervous system development, relieving inflammation, and improving immune function. The increase in the content of these functional fatty acids in the milk of the experimental group can effectively increase the nutritional value of milk.

[0102] Example 7: Improving milk composition and milk quality in mid-lactation

[0103] Experimental methods

[0104] A total of 4,000 healthy mid-lactating Holstein cows of similar age, parity, and size were randomly divided into five groups, each containing 800 cows. All groups were fed a conventional total mixed diet. Experimental groups 1, 2, 3, and 4 supplemented their concentrate feed with a medium-chain fatty acid monoglyceride feed additive (see Table 1 for the additive composition) at 1 kg / ton, 2 kg / ton, 3 kg / ton, and 4 kg / ton, respectively. The experimental period lasted five months. Feeding and management adhered to the dairy farm's daily production procedures. At the end of the experimental period, milk samples were collected from the temporary storage tanks on the automatic milking line and analyzed using a fully automatic milk composition analyzer. The milk fatty acid composition analysis method was based on the national standard GB5009.168. The experimental results are shown below.

[0105] Experimental results

[0106] Table 6 Effects of medium-chain fatty acid monoglyceride feed additives on milk composition of mid-lactation cows

[0107] ％ control group Experimental Group 1 Experimental Group 2 Experimental Group 3 Experimental Group 4 protein 3.27 3.30 3.35 3.38 3.45 Fat 3.43 3.46 3.49 3.54 3.63 Total solids content 11.46 11.51 11.80 11.93 12.20 Lactose content 4.33 4.41 4.53 4.70 4.84

[0108] As shown in Table 6, the milk protein, fat, total solids and lactose contents of the experimental groups were significantly increased compared with the control groups, among which the high-dose experimental group 4 had the largest increase, with milk protein, fat, total solids and lactose increasing by 5.5%, 3.2%, 6.46% and 11.8% respectively, indicating that medium-chain fatty acid monoglyceride feed additives improved the milk composition of mid-lactation cows and improved the milk quality.

[0109] The contents of caprylic acid, capric acid, lauric acid, tetradecanoic acid and unsaturated fatty acids in milk of experimental group 4 increased significantly ( Figure 4 ), indicating that medium-chain fatty acid monoglyceride feed additives can improve the aroma and nutritional value of mid-lactation cow milk composition.

[0110] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. Use of a feed additive in the preparation of a product for improving animal milk, characterized in that: The main ingredients include, by weight, 1 to 4 parts of caprylic acid monoglyceride, 1 to 6 parts of capric acid monoglyceride and 2 to 8 parts of lauric acid monoglyceride; and improving animal milk includes improving the aroma of the milk.

2. The use according to claim 1, characterized in that Calculated by weight, the main ingredients include: 2 to 4 parts of caprylic acid monoglyceride, 3 to 5 parts of capric acid monoglyceride and 2 to 4 parts of lauric acid monoglyceride.

3. The use according to claim 1, characterized in that The main ingredients include: 1-2 parts of caprylic acid monoglyceride, 1-4 parts of capric acid monoglyceride and 4-8 parts of lauric acid monoglyceride.

4. The use according to claim 1, characterized in that The main ingredients include: 1-2 parts of caprylic acid monoglyceride, 3-6 parts of capric acid monoglyceride and 2-6 parts of lauric acid monoglyceride.

5. The use according to any one of claims 1 to 4, characterized in that The feed additive further comprises an inert carrier.

6. The use according to claim 5, characterized in that The inert carrier is selected from at least one of silicon dioxide, zeolite powder, maltodextrin and starch.

7. The use according to claim 1, characterized in that The feed additive includes at least one of a sheep feed additive and a cattle feed additive.

8. The use according to claim 1, characterized in that The animal milk includes at least one of cow's milk and goat's milk.

9. The use according to claim 8, characterized in that The cattle include at least one of Holstein cattle, Jersey cattle, Guernsey cattle and Ayrshire cattle.

10. The use according to claim 1, characterized in that The improving of animal milk further comprises: improving at least one of the taste and nutritional value of the milk.

11. The use according to claim 10, characterized in that Improving the nutritional value includes increasing the content of at least one of milk protein, fat, total solids, lactose and fatty acids in milk.

12. The use according to claim 11, characterized in that The fatty acid includes at least one of caprylic acid, capric acid, lauric acid, myristic acid and unsaturated fatty acids.

13. The use according to claim 1, characterized in that The improving of animal milk includes improving the milk of the animal in at least one of the early, middle and late stages of lactation.

14. The use according to claim 1, characterized in that The method of improving the aroma of milk includes increasing the content of volatile short-chain fatty acids in the milk.

15. The use according to claim 14, characterized in that The volatile medium- and short-chain fatty acids include at least one of acetic acid, formic acid, propionic acid, butyric acid, hexanoic acid, octanoic acid, nonanoic acid, decanoic acid, 9-decenoic acid and dodecanoic acid.

16. The use according to claim 1, characterized in that The step of improving the aroma of milk further comprises: improving at least one of aldehyde volatile aroma substances and total volatile aroma substances.

17. The use according to claim 1, characterized in that The product includes any one of additives, feed and preparations.

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