A feeding method for improving pork flavor

Abstract

The present invention belongs to the field of vertebrate breeding, and in particular to a breeding method for improving pork flavor. The present invention provides a breeding method for improving pork flavor, the breeding method comprising the following steps: for pigs in the middle and late stages of the growth cycle, first feed with feed A for 7-10 days; thereafter feed feed B; feed A, by weight, includes 98 to 99 parts of basic feed and 1 to 2 parts of golden buckwheat ethanol extract; feed B, by weight, includes 96 to 98 parts of basic feed, 1 to 2 parts of golden buckwheat ethanol extract and 1 to 2 parts of schizonepeta spicate ethanol extract. The breeding method of the present invention can significantly increase the content of flavor amino acids in pig muscle and improve the flavor of pork. The feed additive used in the present invention has simple components, is easy to prepare, and has good promotion and application value.

Description

Technical Field

[0001] The invention belongs to the field of vertebrate breeding, relates to pig breeding technology, and specifically relates to a breeding method for improving pork flavor. Background Art

[0002] As people's living standards improve, their demand for pork has shifted from quantity to quality, and high-quality pork is becoming more and more popular. Amino acids are the main components of protein. The type and content of amino acids in food are an important indicator of its nutritional quality and sensory taste. The content of amino acids in pork determines its taste and flavor, and greatly affects the quality of pork. Typical flavor amino acids are tyrosine, alanine, aspartic acid, glutamic acid, glycine and phenylalanine.

[0003] In terms of improving pork flavor amino acids, people mainly conduct research on developing new feed additives. For example, Cao Riliang et al. [1] By configuring a multi-component Chinese medicine composition as an additive, the content of flavor amino acids is increased to a certain extent and the growth of pigs is promoted.

[0004] Poyigoum cymosum, also known as bitter buckwheat, is a perennial herb of the Polygonaceae family. It is distributed throughout Guizhou and is a commonly used Chinese herbal medicine. Its tubers are used as medicine. It is flat, slightly cool, bitter, and sour. Zhang Jie et al. [2] It was found that feeding pigs with golden buckwheat can save concentrate feed, but has no effect on weight gain. Although Zhang Kaixuan et al. [4] It was found that golden buckwheat can increase the content of some flavor amino acids to a certain extent, but there has been no corresponding research results on how to use golden buckwheat to increase the content of flavor amino acids while significantly improving the growth performance of pigs.

[0005] Therefore, how to develop a feed additive based on golden buckwheat that can promote the growth performance of pigs and increase the flavor amino acid content of pork is urgently needed in the art.

[0006] Reference to the prior art:

[0007] [1] Tian Wenjin, Zhao Xin, Ma Shuguo. Effects of compound enzyme + probiotic compound additives on digestion performance and production performance of nursery pigs[J]. Pig Science, 2023, 40(5): 77-79.

[0008] [2] Zhang Jie, Deng Rong, Yang Fang, et al. Experiment on the weight gain effect of using golden buckwheat to replace part of the concentrate feed for fattening pigs [J]. Guizhou Animal Husbandry and Veterinary Medicine, 2014, 38(04): 13-15.

[0009] [3] Zhang Rong, Chen Guangji, Nie Chaosong, et al. Effects of ambient temperature and level of golden buckwheat extract supplementation on laying hen production performance, egg quality, and serum biochemical and immune indicators [J]. Journal of Animal Nutrition, 2023, 35(09): 5708-5723.

[0010] [4] Zhang Kaixuan, Ding Mengqi, Li Faliang, et al. Breeding and benefit analysis of golden buckwheat Zhongjin 1 for both medicinal and fodder use[J]. Crop Journal, 2020, (01): 29-34. Summary of the invention

[0011] In view of the deficiencies of the prior art, the purpose of the present invention is to provide a feeding method that can increase the content of flavor amino acids in pork to improve the flavor of pork and effectively promote the growth performance of pigs. The method uses less feed additives and is easy to prepare.

[0012] To achieve the above purpose, the present invention provides the following technical solutions:

[0013] A method for improving pork flavor, the method comprising the following steps:

[0014] For pigs in the middle and late stages of their growth cycle, feed them with feed A for 7-10 days, and then feed them with feed B.

[0015] Feed A includes basic feed and golden fagopyrum ethanol extract, wherein the weight of the golden fagopyrum ethanol extract accounts for 1-2% of the weight of feed A; feed B includes basic feed, golden fagopyrum ethanol extract and schizonepeta spicate ethanol extract, wherein the weight of the golden fagopyrum ethanol extract accounts for 1-2% of the weight of feed B, and the weight of the schizonepeta spicate ethanol extract accounts for 1-2% of the weight of feed B.

[0016] Furthermore, when feeding the feed A and feed B, the test pigs were allowed to eat freely.

[0017] Furthermore, the formula of the basic feed includes 65% corn, 15% wheat bran and 20% concentrate in terms of weight percentage.

[0018] Furthermore, the nutritional level indicators of the basic feed include: 13.39MJ / kg digestible energy, 15.34% crude protein, 10.00% crude fiber, 0.55% calcium, 0.20% phosphorus, 0.64% lysine, and 0.19% methionine.

[0019] Furthermore, the method for obtaining the golden buckwheat ethanol extract is as follows: add 50% ethanol by volume to the Qianzhong golden buckwheat powder at a weight ratio of 1:40 between the material and the liquid, perform reflux extraction and filter, and take the filtrate and concentrate and dry it.

[0020] Furthermore, when performing the reflux extraction, the extraction temperature is 60° C., and the extraction is performed 3 times, each time for 1 hour.

[0021] Furthermore, the method for obtaining the ethanol extract of Nepeta spicate is as follows: Nepeta spicate powder is added with 50% ethanol by volume in a weight ratio of 1:50 between the material and the liquid, and the mixture is refluxed and filtered, and the filtrate is collected and concentrated to dryness.

[0022] Furthermore, when performing the reflux extraction, the extraction temperature is 65° C., and the extraction is performed 3 times, each time for 1 hour.

[0023] Furthermore, the weight of the golden buckwheat ethanol extract in feed A accounts for 1.2% of the weight of feed A; the weight of the golden buckwheat ethanol extract in feed B accounts for 1.2% of the weight of feed B, and the weight of the schizonepeta spicate ethanol extract accounts for 1.5% of the weight of feed B.

[0024] Furthermore, the pigs being fed are three-way fattening pigs, and the feeding cycle of feed A and feed B is not less than 70 days.

[0025] As shown in the embodiments of the present invention, when feeding the feed with only the golden buckwheat ethanol extract, the content of flavor amino acids in pig muscle does not change significantly, but after the two-step feeding method of the present invention, the content of flavor amino acids in pig muscle changes significantly, improving the flavor of pork. In order to further investigate the effect of feed additives on flavor amino acids in pig muscle, the inventor replaced the ethanol extract of Nepeta spicata with the extract of Nepeta stalks, and found that the adjusted feed had no significant effect on the content of flavor amino acids in pig muscle; in addition, the inventor replaced the ethanol extract of Nepeta spicata with the ethanol extract of Sophora flavescens, and the adjusted feed also had no significant effect on the content of flavor amino acids in pig muscle.

[0026] Compared with other solutions for improving the amino acid flavor of pork, such as CN103053861B and CN107373037B, the present invention has the advantages of less feed additives and easy preparation.

[0027] In addition, the present invention solves the defect that it is difficult to balance the improvement of daily weight gain and the content of flavor amino acids in the existing reports in terms of using golden buckwheat as a feed additive for feeding pigs. Golden buckwheat is used for the first time to effectively increase the content of flavor amino acids in pig muscles and improve the flavor of pork, while also significantly promoting the growth of pigs.

[0028] Beneficial effects of the present invention:

[0029] The feeding method of the present invention can significantly increase the content of flavor amino acids in pig muscle and improve the flavor of pork, and can also significantly promote the growth of pigs. The feed additive used in the present invention has simple components, is easy to prepare, and has good promotion and application value. DETAILED DESCRIPTION

[0030] The present invention is described in detail below through examples. It is necessary to point out that the following examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Some non-essential improvements and adjustments made by technical personnel in this field based on the above invention content still fall within the scope of protection of the present invention.

[0031] Example 1

[0032] This example is used to illustrate the preliminary experiment of the present invention during the research process.

[0033] 1.1.1 Preparation of ethanol extract of Fagopyrum truncatum

[0034] Take Qianzhong golden buckwheat flour, add 40 times the weight of 50% (v / v) ethanol, soak for 12 hours, extract 3 times at 60°C, each time for 1 hour, combine the filtrates, concentrate the extracts and send them into a spray dryer for spray drying to obtain powder.

[0035] 1.1.2 Experimental animals and design

[0036] The experiment selected 24 three-way fattening pigs (Du×Chang×Da) with an average body weight of 114.85±21.73kg and randomly divided them into 4 groups. R1 was the control group fed with the original feed of the pig farm, and R2, R3, and R4 groups added 0.3%, 0.6%, and 1.2% Qianjinqiao powder to the complete diet, respectively, with 6 pigs in each group. The preliminary test was 5 days and the experimental period was 70 days.

[0037] 1.1.3 Feeding and management

[0038] The composition and nutritional level of the original diet of the pig farm are shown in Table 1. During the experiment, the experimental pigs were allowed to eat and drink freely and were managed according to the procedures specified by the pig farm. The experimental staff observed the pigs' eating and defecation every day, and promptly counted and treated the sub-healthy experimental pigs.

[0039] Table 1

[0040]

[0041] Note: The crude protein in the table is the measured value, and other nutritional indicators are calculated values.

[0042] 1.1.4 Determination of growth performance

[0043] During the experiment, each fattening pig was weighed on an empty stomach at 9:00 a.m. on the 0th and 70th day of feeding, and the average daily gain (ADG) of the fattening pigs was calculated. The amount of feed each time and the amount of residual feed per day were accurately recorded to calculate the average daily feed intake (ADFI) of the piglets. The feed-to-weight ratio (F / G) was calculated based on ADG and ADFI.

[0044] Average daily weight gain (ADG) = (final weight - initial weight) (kg) / test days (d);

[0045] Average daily feed intake (ADFI) = total feed intake (kg) / experimental days (d);

[0046] Feed weight ratio (F / G) = ADFI / ADG.

[0047] 1.1.5 Determination of amino acid and fatty acid content

[0048] The amino acid content and fatty acid content were determined according to the methods described in “Determination of Amino Acids in Foods” (GB5009.124-2016) and “Determination of Fatty Acids in Foods” (GB5009.168-2016), respectively.

[0049] 1.1.6 Data processing and analysis

[0050] The test data were sorted using Excel.

[0051] 1.2.1 Effect of adding ethanol extract of golden buckwheat to the diet on the growth performance of fattening pigs

[0052] As shown in Table 2, compared with the R1 group, adding different proportions of Qianjinqiao powder to the diet of late fattening pigs had no significant effect on ADG, ADFI and F / G of fattening pigs, but the F / G of each experimental group was lower than that of the R1 group (P>0.05), which decreased by 8.78%, 5.85% and 4.39% respectively.

[0053] Table 2

[0054]

[0055]

[0056] 1.2.2 Effect of adding Qianzhong Golden Fagopyrum ethanol extract to the diet on the content of flavor amino acids in fattening pig muscle

[0057] As shown in Table 3, adding different proportions of Qianjinqiao powder to the diet of pigs in the late fattening period did not reach a significant level (P>0.05) in terms of the content of flavor amino acids in muscle.

[0058] Table 3

[0059]

[0060] Example 2

[0061] 2.1.1 Preparation of ethanol extracts of Fagopyrum truncatum and Nepeta tenuifolia

[0062] Take Qianzhong golden buckwheat flour, add 40 times the weight of 50% (v / v) ethanol, soak for 12 hours, extract 3 times at 60°C, each time for 1 hour, combine the filtrates, concentrate the extracts and send them into a spray dryer for spray drying to obtain powder.

[0063] Take Nepeta spicate powder, add 50 times the weight of 50% (v / v) ethanol, soak for 12 hours, extract 3 times at 65°C, each time for 1 hour, combine the filtrates, concentrate the extracts and send them into a spray dryer for spray drying to obtain powder.

[0064] 2.1.2 Experimental animals and design

[0065] Twelve three-way fattening pigs (Du × Chang × Da) with an average weight of 120.34 kg were selected for the experiment and randomly divided into 2 groups, 6 in each group. W1 was the control group fed with the complete diet in the pig farm (Table 1), and the experimental period was 70 days. W2 was fed with feed A (1.2% Qianzhong Golden Fagopyrum ethanol extract was added to the complete diet) for the first 7 days, and then fed with feed B (1.2% Qianzhong Golden Fagopyrum ethanol extract and 1.5% Nepeta paniculata ethanol extract were added to the complete diet), 6 in each group, and the experimental period was 70 days.

[0066] 2.1.3 Feeding and management

[0067] During the experiment, the experimental pigs were allowed to eat and drink freely and were managed according to the procedures stipulated by the pig farm. The experimental staff observed the pigs' eating and defecation every day, and promptly counted and treated the sub-healthy experimental pigs.

[0068] 2.1.4 Determination of growth performance

[0069] During the experiment, each fattening pig was weighed on an empty stomach at 9:00 a.m. on the 0th and 70th day of feeding, and the average daily gain (ADG) of the fattening pigs was calculated. The amount of feed each time and the amount of residual feed per day were accurately recorded to calculate the average daily feed intake (ADFI) of the piglets. The feed-to-weight ratio (F / G) was calculated based on ADG and ADFI.

[0070] Average daily weight gain (ADG) = (final weight - initial weight) (kg) / test days (d);

[0071] Average daily feed intake (ADFI) = total feed intake (kg) / experimental days (d);

[0072] Feed weight ratio (F / G) = ADFI / ADG.

[0073] 2.1.5 Determination of amino acid and fatty acid content

[0074] The amino acid content and fatty acid content were determined according to the methods described in “Determination of Amino Acids in Foods” (GB5009.124-2016) and “Determination of Fatty Acids in Foods” (GB5009.168-2016), respectively.

[0075] 2.1.6 Data processing and analysis

[0076] The test data were sorted using Excel.

[0077] 2.2.1 Effect of adding ethanol extract of golden buckwheat to the diet on the growth performance of finishing pigs

[0078] It can be seen from Table 4 that compared with group W1, group W2 can significantly increase the average daily weight gain and effectively reduce the feed-to-weight ratio.

[0079] Table 4

[0080]

[0081] 2.2.2 Effects of adding feed A and feed B to the diet on the content of flavor amino acids in fattening pig muscle

[0082] As shown in Table 5, feeding Feed A and Feed B in two stages can significantly increase the content of flavor amino acids, which helps to improve the flavor of pork.

[0083] Table 5

[0084]

[0085] Example 3

[0086] Except that the weight of the golden buckwheat ethanol extract in feed A accounts for 1% of the weight of feed A; the weight of the golden buckwheat ethanol extract in feed B accounts for 1% of the weight of feed B, and the weight of the schizonepeta spicate ethanol extract accounts for 1% of the weight of feed B, the rest is consistent with Example 2. The test animals are 6 three-way fattening pigs (Du × Chang × Da) with an average weight of 121.34 kg. The effects on growth performance and the content of flavor amino acids in fattening pig muscle are shown in Tables 6 and 7.

[0087] Table 6

[0088]

[0089] Table 7

[0090]

[0091] Example 4

[0092] Except that the weight of the golden buckwheat ethanol extract in feed A accounts for 2% of the weight of feed A; the weight of the golden buckwheat ethanol extract in feed B accounts for 2% of the weight of feed B, and the weight of the schizonepeta spicate ethanol extract accounts for 2% of the weight of feed B, the rest is consistent with Example 2. The test animals are 6 three-way fattening pigs (Du × Chang × Da) with an average weight of 121.12 kg. The effects on growth performance and the content of flavor amino acids in fattening pig muscle are shown in Tables 8 and 9.

[0093] Table 8

[0094]

[0095] Table 9

[0096]

[0097] Comparative Example 1

[0098] The extract of Nepeta paniculata spike in Example 2 was replaced by the ethanol extract of Nepeta paniculata stem, and the rest was the same as Example 1. The test animals were 6 three-way fattening pigs (Du×Chang×Da) with an average weight of 121.22 kg.

[0099] Wherein, the preparation method of ethanol extract of Nepeta stem is:

[0100] Take the stalk of Nepeta tenuifolia, crush it through 100 mesh, add 50 times the weight of 50% (v / v) ethanol, soak for 12 hours, extract at 65°C for 3 times, each time for 1 hour, combine the filtrate, concentrate the extract and send it into a spray dryer for spray drying to obtain powder.

[0101] Comparative Example 2

[0102] The extract of Nepeta tenuifolia in Example 2 was replaced by the ethanol extract of Sophora flavescens, and the rest was the same as in Example 1. The test animals were 6 fattening pigs (Du×Chang×Da) with an average weight of 122.25 kg.

[0103] Wherein, the preparation method of Sophora flavescens ethanol extract is:

[0104] Take Sophora flavescens, crush it through 100 mesh, add 50 times the weight of 50% (v / v) ethanol, soak for 12 hours, extract at 65°C for 3 times, each time for 1 hour, combine the filtrates, concentrate the extracts and send them into a spray dryer for spray drying to obtain powder.

[0105] Comparative Example 3

[0106] Feed B was fed throughout the test period, and the rest was consistent with Example 2. The test animals were 6 three-way fattening pigs (Du×Chang×Da) with an average body weight of 120.22 kg.

[0107] Comparative Examples 1-3 were used to detect growth performance and the content of flavor amino acids in fattening pig muscles. The results are shown in Tables 10 and 11.

[0108] Table 10

[0109]

[0110] Table 11

[0111]

[0112] Comparative Example 4

[0113] Reference [4] designed a feeding method, that is, compared with comparative example 3, feed B was replaced with feed C (25w / w% of the complete diet was replaced with golden buckwheat flour), and the effect on daily weight gain was investigated. The test animals were 6 three-way fattening pigs (Du × Chang × Da) with an average weight of 121.34kg. The experimental results showed that after 70 days of the test period, the average final weight was only 146.32kg, which indicated that the addition of golden buckwheat flour alone had no promoting effect on the weight gain of the test pigs.

[0114] [4] Zhang Kaixuan, Ding Mengqi, Li Faliang, et al. Breeding and benefit analysis of golden buckwheat Zhongjin No. 1 for medicinal and feed purposes [J]. Crop Journal, 2020, (01): 29-34.

Claims

1. A method for improving pork flavor, characterized in that: The feeding method comprises the following steps: For pigs in the middle and late stages of their growth cycle, feed them with feed A for 7-10 days, and then feed them with feed B. Feed A includes basic feed and golden fagopyrum ethanol extract, wherein the weight of the golden fagopyrum ethanol extract accounts for 1-2% of the weight of feed A; feed B includes basic feed, golden fagopyrum ethanol extract and schizonepeta spicate ethanol extract, wherein the weight of the golden fagopyrum ethanol extract accounts for 1-2% of the weight of feed B, and the weight of the schizonepeta spicate ethanol extract accounts for 1-2% of the weight of feed B.

2. The breeding method according to claim 1, characterized in that When feeding diet A and diet B, the test pigs were allowed to eat freely.

3. The breeding method according to claim 1, characterized in that The formula of the basic feed includes 65% corn, 15% wheat bran and 20% concentrate by weight percentage.

4. The breeding method according to claim 3, characterized in that The nutritional level indicators of the basic feed include: 13.39MJ / kg digestible energy, 15.34% crude protein, 10.00% crude fiber, 0.55% calcium, 0.20% phosphorus, 0.64% lysine, and 0.19% methionine.

5. The breeding method according to claim 1, characterized in that The method for obtaining the golden buckwheat ethanol extract is as follows: adding 50% ethanol by volume to the golden buckwheat powder of Qianzhong in a weight ratio of 1:40 between the material and the liquid, performing reflux extraction and filtering, and collecting the filtrate and concentrating and drying it.

6. The breeding method according to claim 5, characterized in that When performing the reflux extraction, the extraction temperature is 60° C. and the extraction is performed 3 times, each time for 1 hour.

7. The breeding method according to claim 1, characterized in that: The method for obtaining the ethanol extract of Nepeta spicata is as follows: Nepeta spicata powder is added with 50% ethanol by volume in a weight ratio of 1:50 between the material and the liquid, and the mixture is refluxed and filtered, and the filtrate is collected and concentrated to dryness.

8. The breeding method according to claim 7, characterized in that When performing the reflux extraction, the extraction temperature is 65° C. and the extraction is performed 3 times, each time for 1 hour.

9. The breeding method according to claim 1, characterized in that: The weight of the golden buckwheat ethanol extract in feed A accounts for 1.2% of the weight of feed A; the weight of the golden buckwheat ethanol extract in feed B accounts for 1.2% of the weight of feed B, and the weight of the schizonepeta spicate ethanol extract accounts for 1.5% of the weight of feed B.

10. The breeding method according to claim 1, characterized in that: The pigs being fed are three-way fattening pigs, and the feeding cycle of feed A and feed B is not less than 70 days.

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