A feed for improving the meat quality of animals and its application

Abstract

The present invention belongs to the technical field of animal feed, and specifically relates to a feed for improving the meat quality of animals and its application. The present invention provides the application of myo-inositol in improving the meat quality of animals, and specifically provides a feed for improving the meat quality of animals, wherein the feed comprises myo-inositol and a basal diet. By adding myo-inositol to the animal basal diet, the present invention can significantly increase the intramuscular fat content of animal meat including pork, reduce the shear force, hardness and adhesiveness to achieve the improvement of the tenderness of animal meat, and further achieve the effect of improving the texture characteristics of the meat, and significantly improve the meat quality.

Description

Technical Field

[0001] The present invention belongs to the technical field of animal feed, and particularly relates to a feed for improving animal meat quality and its application. Background Art

[0002] In recent years, with the continuous growth of the demand for pork consumption, meat quality has become an important factor affecting consumer choice and meat product processing. Meat quality is a complex trait, and the evaluation indexes include pH value, drip loss, meat color, tenderness, intramuscular fat content, etc. Among them, intramuscular fat content has a profound impact on the tenderness, flavor, juiciness and nutritional value of meat. However, animal breeding, nutrition and management methods highly pursue the growth rate and lean meat percentage of pigs, resulting in a continuous decrease in the intramuscular fat content of pork in the past 40 years. Therefore, increasing the intramuscular fat content of pork is an important way to achieve the high-quality development of the pig industry and meet people's pursuit of a better life.

[0003] The fat deposition of pigs is regulated by dietary nutrition. Inositol is a hexitol, which is divided into nine isomers according to the spatial orientation of hydroxyl groups. Myo-inositol is the most common form of inositol, which is widely present in plant cells, animals and plants. Previous studies have found the alleviating effect of inositol on metabolic diseases. For example, the combination of myo-inositol and D-chiro-inositol can reduce the blood glucose level of type 2 diabetic patients, and myo-inositol can also reduce the fat deposition in the liver. For pigs, adding myo-inositol to the diet can significantly increase the daily weight gain of weaned piglets and improve the integrity of pig intestinal epithelial cells, but the effect of myo-inositol on pork quality has not been reported. Summary of the Invention

[0004] The purpose of the present invention is to provide a feed for improving animal meat quality and its application. The feed containing inositol of the present invention can effectively improve animal meat quality, especially can increase the intramuscular fat content and tenderness of pork.

[0005] The present invention provides the application of myo-inositol in improving animal meat quality.

[0006] Preferably, the improvement of animal meat quality includes increasing the intramuscular fat content and / or tenderness of animal meat.

[0007] Preferably, the animal includes pigs.

[0008] The present invention also provides a feed for improving animal meat quality, and the feed includes myo-inositol and a basal diet.

[0009] Preferably, the mass ratio of myo-inositol to the basal diet is 0.075-0.3:99.7-99.925.

[0010] Preferably, the basal diet comprises the following components in parts by mass: 78.00 - 82.00 parts of corn, 10.00 - 12.50 parts of soybean meal, 3.00 - 3.85 parts of wheat bran, 1.10 - 1.40 parts of soybean oil, 0.65 - 0.75 parts of limestone powder, 0.86 - 0.93 parts of dicalcium phosphate, 0.31 - 0.36 parts of table salt, 0.38 - 0.42 parts of L-lysine hydrochloride, 0.02 - 0.03 parts of DL-methionine, 0.10 - 0.12 parts of L-threonine, 0.02 - 0.04 parts of L-tryptophan, 0.02 - 0.03 parts of L-valine, 0.07 - 0.09 parts of 50% choline chloride, and 0.50 part of premix.

[0011] The present invention also provides the application of the feed according to the above technical solution in improving the quality of pork.

[0012] Preferably, the improvement of pork quality includes increasing the intramuscular fat content and / or tenderness of pork.

[0013] Preferably, the pigs include fattening pigs.

[0014] The present invention also provides a method for improving the quality of pork, which comprises feeding pigs with the feed according to the above technical solution.

[0015] Beneficial effects:

[0016] The present invention provides the application of myo-inositol in improving the quality of animal meat, and specifically provides a feed for improving the quality of animal meat, which feed comprises myo-inositol and a basal diet. By adding myo-inositol to the animal basal diet, the present invention can significantly increase the intramuscular fat content of animal meat including pork, reduce the shear force, hardness and adhesiveness to improve the tenderness of animal meat, thereby achieving the effect of improving the texture characteristics of meat and significantly enhancing the meat quality. Detailed embodiments

[0017] The present invention provides the application of myo-inositol in improving the quality of animal meat.

[0018] Preferably, the improvement of animal meat quality includes increasing the intramuscular fat content and / or tenderness of animal meat, and more preferably includes increasing the intramuscular fat content and tenderness of animal meat; preferably, the improvement of the tenderness of animal meat includes reducing the shear force, hardness and adhesiveness of animal meat. Preferably, the animals in the present invention include pigs, and more preferably fattening pigs.

[0019] In the present invention, myo-inositol affects the intestinal microbial composition of pigs, promotes the metabolism of ketogenic amino acids, thereby reducing the mobilization of fatty acids, promoting fat synthesis, and further enabling myo-inositol to increase the muscle fat content and tenderness during the animal fattening period, especially the pig fattening period, so as to achieve the purpose of improving the quality of animal meat.

[0020] The present invention also provides a feed for improving the meat quality of animals, and the feed comprises inositol and a basal diet. The mass ratio of the inositol to the basal diet in the present invention is preferably 0.075-0.3:99.7-99.925. The total amount of the feed and the inositol in the present invention preferably satisfies 100% of the total mass. By mass percentage, in the feed, the mass percentage of the inositol is preferably 0.075%-0.3%, and the mass percentage of the basal diet is preferably 99.7%-99.925%.

[0021] The basal diet in the present invention preferably comprises the basal diet for pigs; the basal diet preferably comprises the following components in parts by mass: 78.00-82.00 parts of corn, 10.00-12.50 parts of soybean meal, 3.00-3.85 parts of wheat bran, 1.10-1.40 parts of soybean oil, 0.65-0.75 parts of stone powder, 0.86-0.93 parts of calcium hydrophosphate, 0.31-0.36 parts of table salt, 0.38-0.42 parts of L-lysine hydrochloride, 0.02-0.03 parts of DL-methionine, 0.10-0.12 parts of L-threonine, 0.02-0.04 parts of L-tryptophan, 0.02-0.03 parts of L-valine, 0.07-0.09 parts of 50% choline chloride, and 0.50 part of premix. The total mass of each component in the basal diet in the present invention preferably satisfies 100% of the total mass. By mass percentage, the basal diet preferably comprises the following components in mass percentage: 78.00%-82.00% of corn, 10.00%-12.50% of soybean meal, 3.00%-3.85% of wheat bran, 1.10%-1.40% of soybean oil, 0.65%-0.75% of stone powder, 0.86%-0.93% of calcium hydrophosphate, 0.31%-0.36% of table salt, 0.38%-0.42% of L-lysine hydrochloride, 0.02%-0.03% of DL-methionine, 0.10%-0.12% of L-threonine, 0.02%-0.04% of L-tryptophan, 0.02%-0.03% of L-valine, 0.07%-0.09% of 50% choline chloride, and 0.50% of premix.

[0022] On a mass fraction basis, the basal diet of the present invention preferably comprises 78.00 - 82.00 parts of corn, more preferably 79.00 - 81.00 parts; preferably comprises 10.00 - 12.50 parts of soybean meal, more preferably 11.00 - 11.50 parts; preferably comprises 3.00 - 3.85 parts of wheat bran, more preferably 3.20 - 3.50 parts; preferably comprises 1.10 - 1.40 parts of soybean oil, more preferably 1.20 - 1.30 parts; preferably comprises 0.65 - 0.75 parts of stone powder, more preferably 0.70 - 0.72 parts; preferably comprises 0.86 - 0.93 parts of calcium hydrogen phosphate, more preferably 0.88 - 0.90 parts; preferably comprises 0.31 - 0.36 parts of table salt, more preferably 0.32 - 0.34 parts; preferably comprises 0.38 - 0.42 parts of L-lysine hydrochloride, more preferably 0.39 - 0.41 parts; preferably comprises 0.02 - 0.03 parts of DL-methionine, more preferably 0.03 parts; preferably comprises 0.10 - 0.12 parts of L-threonine, more preferably 0.11 parts; preferably comprises 0.02 - 0.04 parts of L-tryptophan, more preferably 0.03 parts; preferably comprises 0.02 - 0.03 parts of L-valine, more preferably 0.02 parts; preferably 0.07 - 0.09 parts of 50% choline chloride, more preferably 0.08 parts; preferably comprises 0.50 part of premix. Based on the mass of the feed, each kilogram of the feed of the present invention preferably comprises 6000 IU of vitamin A, 2400 IU of vitamin D3, 20 IU of vitamin E, 2 mg of vitamin K3, 0.96 mg of vitamin B1, 4 mg of vitamin B2, 2 mg of vitamin B6, 0.012 mg of vitamin B12, 0.04 mg of folic acid, 0.4 mg of biotin, 22 mg of niacin, 11.2 mg of pantothenic acid, 120 mg of copper, 76 mg of iron, 76 mg of zinc, 12 mg of manganese, 0.4 mg of selenium and 0.24 mg of iodine. The basal diet of the present invention can meet the nutritional requirements of pigs during the growth process and meet the nutritional requirements of pigs specified in NRC (2012).

[0023] Using the feed of the present invention can significantly increase the intramuscular fat content of animal meat including pork, reduce the shear force and hardness, improve the tenderness of pork, very significantly improve the quality of pork, have no adverse effects on the pH value, meat color, water holding capacity, etc., and at the same time have no adverse effects on the carcass traits of pigs.

[0024] Based on the above advantages, the present invention also provides the application of the feed described in the above technical solution in improving the quality of pork; the improvement of the quality of pork preferably includes increasing the intramuscular fat content and / or tenderness of pork, more preferably increasing the intramuscular fat content and tenderness of pork. The pigs of the present invention preferably include finishing pigs.

[0025] The present invention also provides a method for improving pork quality. The pigs are fed with the feed described in the above technical solution, and more preferably, the pigs in the fattening period are fed. The present invention has no special limitation on the feeding amount of the feed, and the conventional feeding amount in the art can be adopted, such as allowing the pigs to freely eat.

[0026] In order to further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below in conjunction with embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0027] Example 1

[0028] 144 castrated boars of about 70 kg of three-way cross (Duroc×Landrace×Yorkshire) with similar genetic backgrounds were selected and randomly divided into four treatments according to the initial body weight, with 36 pigs in each treatment.

[0029] A control group and experimental groups were set up, respectively: (1) Control group, fed with a basal diet; (2) Experimental groups, fed with the feed for improving pork quality: based on the quality of the basal diet, 0.75, 1.5 and 3 g of myo-inositol (the purity of myo-inositol ≥ 98%, purchased from Jilin Fuli Biotechnology Development Co., Ltd.) and the remaining basal diet were added to each kg of the feed for improving pork quality; the basal diet was based on a corn-soybean meal diet and synthetic amino acids were added to meet the nutritional requirements of pigs with a body weight of 75 - 100 kg recommended by NRC (2012). The components and nutritional levels of the basal diet are shown in Table 1.

[0030] The experimental animals were allowed to freely eat and drink, and the experimental period was 49 days.

[0031] Table 1 Composition and nutritional levels of the basal diet for fattening pigs (% of feeding basis)

[0032]

[0033] Note: The premix provides 6000 IU of vitamin A, 2400 IU of vitamin D3, 20 IU of vitamin E, 2 mg of vitamin K3, 0.96 mg of vitamin B1, 4 mg of vitamin B2, 2 mg of vitamin B6, 0.012 mg of vitamin B12, 0.04 mg of folic acid, 0.4 mg of biotin, 22 mg of niacin, 11.2 mg of pantothenic acid, 120 mg of copper, 76 mg of iron, 76 mg of zinc, 12 mg of manganese, 0.4 mg of selenium and 0.24 mg of iodine per kg of feed.

[0034] After the experiment ended, 8 pigs close to the average body weight were selected from each treatment for slaughter, and carcass quality (hot carcass weight, dressing percentage, loin eye area, backfat thickness, lean meat index without fat, etc.) and meat quality (meat color, pH value, drip loss, cooking loss, shear force, intramuscular fat content, etc.) were detected. The test results are shown in Tables 2 and 3.

[0035] Table 2 Effects of dietary inositol on carcass quality of finishing pigs (n = 8)

[0036]

[0037] Table 3 Effects of dietary inositol on meat quality of finishing pigs (n = 8)

[0038]

[0039] As can be seen from Table 2, when finishing pigs were fed the feed described in the present invention, the backfat thickness at the 6th - 7th ribs (P < 0.01) and the 10th rib (P = 0.02) of the carcass increased linearly, and there was no effect on the dressing percentage, average backfat thickness, loin eye area, and lean meat index without fat. As can be seen from Table 3, when finishing pigs were fed the feed described in the present invention, the intramuscular fat content increased linearly (P = 0.03), and the shear force of pork decreased linearly (P = 0.04). The improvement effect on meat quality showed a dose - dependent effect of inositol. At the same time, there was no adverse effect on pH value, meat color, drip loss, cooking loss, etc.

[0040] Example 2

[0041] To further illustrate the change in pork tenderness in Example 1, the texture characteristics of the longissimus dorsi muscle samples of the pigs in Example 1 were analyzed in this example. The meat samples were steamed at 70 °C for 30 min, and then the meat was cut into rectangular samples of 1×1×1 cm. A texture analyzer with a P0.5 cylindrical probe was selected for texture characteristic analysis. The texture analyzer was produced by Food Technology Corporation, and the model was TMS - Touch. The sensor was 100 N, the starting force was 0.15 N, with two compressions, an interval of 1 s, compressed to 50% of the original height of the sample (deformation 50%), the speed before testing was 0.5 mm / s, the speed was maintained at 1 mm / s throughout the measurement process, and the acquisition frequency was 500 Hz. The results are shown in Table 4.

[0042] Table 4 Effects of dietary inositol on pork texture characteristics (n = 8)

[0043]

[0044] As can be seen from Table 4, feeding the feed of the present invention during the fattening period of pigs linearly reduced the hardness (P < 0.01) and adhesiveness (P = 0.01) of pork. Hardness is the most direct indicator reflecting taste, and adhesiveness represents the energy required to chew food into a state that can be swallowed. The reduction of both indicators can represent the improvement of pork taste, especially tenderness.

[0045] As can be seen from the above-described embodiments, the fattening pig feed containing muscle inositol of the present invention can improve pork quality by increasing intramuscular fat content and tenderness, and has no adverse effect on the carcass quality of pigs.

[0046] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, rather than all embodiments. People can also obtain other embodiments based on these embodiments without creative efforts, and these embodiments all fall within the protection scope of the present invention.

Claims

1. Use of myo-inositol as the sole active ingredient in increasing the intramuscular fat content and / or tenderness of animal meat, characterized in that: The application includes adding myo-inositol to animal feed; The mass percentage of myo-inositol added to animal feed is 0.3%; The animal is a pig.

2. The use according to claim 1, characterized in that: The animal feed comprises myo-inositol and a basal diet; The mass ratio of myo-inositol to the basic diet is 0.3:99.

7.

3. The use according to claim 2, characterized in that: The basic diet includes the following components by weight: 78.00~82.00 parts of corn, 10.00~12.50 parts of soybean meal, 3.00~3.85 parts of bran, 1.10~1.40 parts of soybean oil, 0.65~0.75 parts of stone powder, 0.86~0.93 parts of calcium hydrogen phosphate, 0.31~0.36 parts of salt, 0.38~0.42 parts of L-lysine hydrochloride, 0.02~0.03 parts of DL-methionine, 0.10~0.12 parts of L-threonine, 0.02~0.04 parts of L-tryptophan, 0.02~0.03 parts of L-valine, 0.07~0.09 parts of 50% choline chloride and 0.50 parts of premix.

4. The use according to claim 1, characterized in that: The pigs include fattening pigs.

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