A formula and preparation method for a functional pet food that can effectively activate pet joints.

Abstract

This invention provides a pet functional food formula and its preparation method that can effectively activate pet joints. The pet functional food comprises the following components in parts by weight: 10-13 parts mussel powder, 4-8 parts plant extract, 5-9 parts modified starch, 6-9 parts egg yolk powder, 10-15 parts milk powder, 0.2-0.4 parts soy isoflavones, 1-2 parts chondroitin, 4-6 parts basa fish meat, 3-8 parts carrot, 1-2 parts salt, 2-6 parts peanut oil, and 1-5 parts vitamin A. The product prepared from the pet functional food formula of this invention effectively reduces osteoarthritis in dogs, improves coat shine, and exhibits good storage stability.

Description

Technical Field

[0001] This invention belongs to the field of pet food technology, specifically relating to a pet functional food formula and its preparation method that can effectively activate pet joints. Background Technology

[0002] Osteoarthritis (OA), also known as degenerative joint disease, is a common ailment in older pets, particularly dogs and cats. This disease is characterized by the degeneration and damage of the articular cartilage, leading to inflammation and pain. The inflammatory response causes swelling, pain, and stiffness in the joint capsule. As the disease progresses, the range of motion in the joints becomes limited, and pets may exhibit symptoms such as gait abnormalities and reduced activity.

[0003] The following are some of the common treatments available for degenerative joint disease in pets, aiming to reduce pain, improve joint function, and enhance quality of life. 1. Drug Treatment: Nonsteroidal Anti-inflammatory Drugs (NSAIDs): Used to reduce pain and inflammation, such as meloxicam and carprofen. However, they may cause side effects. 2. Biologics and Supplement Therapy: Platelet-Rich Plasma (PRP): Utilizing the pet's own blood to create plasma rich in growth factors, promoting tissue repair. High cost. 3. Physical Therapy and Rehabilitation Training: Hydrotherapy: Water exercise can reduce joint stress while providing mild resistance training. Time-consuming and strenuous. 4. Surgical Treatment: Arthroscopic Surgery: Used to remove debris from the joint or repair damage. Not suitable for cats with poor health. 5. Lifestyle Modification: Providing a high-protein, low-fat, high-fiber diet to support joint health. However, there are currently no commercially available foods with good repair effects.

[0004] Therefore, there is an urgent need for a pet functional food formula and its preparation method that can effectively activate pet joints. Summary of the Invention

[0005] The purpose of this invention is to provide a pet functional food formula and its preparation method that can effectively activate pet joints.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A formula for a functional pet food that can effectively activate pet joints includes the following components in parts by weight: 10-13 parts mussel powder, 4-8 parts plant extract, 5-9 parts modified starch, 6-9 parts egg yolk powder, 10-15 parts milk powder, 0.2-0.4 parts soy isoflavones, 1-2 parts chondroitin, 4-6 parts basa fish meat, 3-8 parts carrot, 1-2 parts salt, 2-6 parts peanut oil, and 1-5 parts vitamin A;

[0008] The preparation method of plant extracts is as follows:

[0009] (1) Mix blueberries, grape seeds, natto and mulberry leaves, and grind them until the particle size is less than 100 mesh to obtain a mixed powder;

[0010] (2) Mix the powder with sterile water at a mass ratio of 1:(12-15), add cellulase, hydrolyze at 30-35℃ for 8-10h, inactivate the enzyme, add Lactobacillus brevis and carry out anaerobic fermentation at 30-35℃ for 4-7h, sterilize, add pectinase, hydrolyze at 30-35℃ for 10-12h, inactivate the enzyme, and obtain the product;

[0011] (4) The product is filtered to obtain the filtrate, which is then concentrated and dried to obtain the plant extract.

[0012] Furthermore, the mass ratio of blueberries, grape seeds, natto, and mulberry leaves is 10:(4-6):(12-15):(1-3).

[0013] This invention's formula, which includes both mussel powder and plant extracts, can effectively activate pet joints and improve degenerative joint disease. Mussels are rich in omega-3 fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which have anti-inflammatory effects and help reduce joint inflammation. The plant extracts are rich in anthocyanins, nattokinase, and other components, which can reduce inflammation, help improve blood circulation, and protect joints from free radical damage. The addition of mussel powder and plant extracts can also improve the pet's shine. However, the addition of mussel powder and plant extracts makes the formula prone to spoilage.

[0014] Furthermore, the mass of cellulase accounts for 2-4% of the mass of the mixed powder.

[0015] Furthermore, the mass of Lactobacillus brevis accounts for 1-3% of the mass of the mixed powder.

[0016] Furthermore, the pectinase accounts for 1-3% of the mass of the mixed powder.

[0017] Furthermore, the preparation method of modified starch is as follows:

[0018] (1) The compound bacteria were inoculated into the culture medium and cultured for 30-35 hours to obtain the fermentation liquid; the compound bacteria were a mixture of Bifidobacterium longum, Lactobacillus helveticus and Lactobacillus casei.

[0019] (2) In an environment of 32-38℃ and 75-80% humidity, the fermentation liquid is inoculated into starch and fermented for 25-30 hours, then sterilized to obtain pretreated starch;

[0020] (3) Mix the pretreated starch and anhydrous ethanol at a mass ratio of 1:(6-8), treat with ultra-high pressure, centrifuge and let stand after pressurization, take the precipitate, wash with anhydrous ethanol, dry, crush and pass through a 200-300 mesh sieve to obtain modified starch.

[0021] Furthermore, the culture medium comprises the following components by mass fraction: 3-5% glucose, 1-2% maltose, 0.2-0.4% zinc gluconate, and the balance being water.

[0022] Furthermore, the inoculum size of the *Bifidobacterium longum* in the culture medium is 10... 5 -10 6 CFU / mL; the inoculum size of the *Lactobacillus helveticus* was 10. 4 -10 5 CFU / mL; the inoculum size of the *Lactobacillus casei* was 10. 5 -10 6 CFU / mL.

[0023] Furthermore, the starch is a mixture of corn starch, potato starch and sweet potato starch in a mass ratio of 1:(0.4-0.7):(1.2-1.5).

[0024] Furthermore, the mass ratio of the fermentation broth to starch is 1:(60-70).

[0025] Furthermore, the conditions for ultra-high pressure treatment are: pressure of 580-600 MPa and holding time of 30-40 min.

[0026] This invention improves the storage stability of formulated products by modifying starch. Modified starch, by adjusting the structure of starch granules, enhances its water absorption and retention capacity, helping to maintain the product's moisture balance and thus reducing the chance of microbial growth. Antioxidants, such as short-chain fatty acids, are produced during fermentation, further enhancing the antioxidant properties of the modified starch. These antioxidants interact with natural antioxidants in mussel powder and plant extracts, jointly protecting the product from oxidative stress and extending its shelf life. After ultra-high pressure treatment, the modified starch undergoes structural changes, forming a more stable gel structure, which helps improve the product's physical stability and reduces the separation of other components in the formulation.

[0027] Furthermore, the preparation method of mussel powder is as follows: dry fresh mussel meat, grind it to less than 200 mesh, and obtain mussel powder.

[0028] A method for preparing a pet functional food formula that can effectively activate pet joints includes the following steps: mixing the components evenly, extruding them through an extrusion device, drying them at a temperature of 40-45℃ for 6-8 hours, cooling them to room temperature, sterilizing them, cutting them, and packaging them.

[0029] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows:

[0030] 1. The pet functional food formula of the present invention produces products that effectively reduce osteoarthritis in dogs, improve coat gloss, and have good storage stability.

[0031] 2. The formula of this invention includes both mussel powder and plant extracts, which can effectively activate pet joints and improve degenerative joint disease in pets. Additionally, the addition of mussel powder and plant extracts can improve the shine of pets' skin.

[0032] 3. This invention improves the storage stability of the formulated product by modifying starch. Detailed Implementation

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0034] The microbial agents used in this invention are all commercially available products:

[0035] Cellulase, enzyme activity 50U / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0036] Pectinase, enzyme activity 50U / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0037] Bromelain, enzyme activity 300U / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0038] Alkaline protease, enzyme activity 200U / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0039] Lactobacillus brevis, accession number: SHBCCD14346. Purchased from Shanghai Center for Microbiological Preservation.

[0040] Lactobacillus plantarum, accession number: CCTCAB2010210, purchased from the China Center for Type Culture Collection.

[0041] Lactobacillus casei, accession number: SHBCCD24737, purchased from Shanghai Center for Microbial Preservation.

[0042] Bifidobacterium longum, accession number: CCTCCHB20082718, purchased from the China Center for Type Culture Collection.

[0043] Lactobacillus bulgaricus, accession number: CCTCCB20082295, purchased from the China Center for Type Culture Collection.

[0044] Lactobacillus helveticus, accession number: CCTCAB2010205, purchased from the China Center for Type Culture Collection.

[0045] Lactobacillus acidophilus, accession number: CCTCC AB 2010208. Purchased from the China Center for Type Culture Collection. Example 1

[0046] This embodiment provides a pet functional food formula that can effectively activate pet joints, comprising the following components in parts by weight: 12 parts mussel powder, 6 parts plant extract, 7 parts modified starch, 8 parts egg yolk powder, 12 parts milk powder, 0.3 parts soy isoflavones, 1.4 parts chondroitin, 5 parts basa fish meat, 4 parts carrot, 1.5 parts salt, 5 parts peanut oil, and 4 parts vitamin A.

[0047] The preparation method of plant extracts is as follows:

[0048] (1) Mix blueberries, grape seeds, natto and mulberry leaves, and grind them until the particle size is less than 100 mesh to obtain a mixed powder;

[0049] (2) Mix the powder with sterile water at a mass ratio of 1:13, add cellulase, hydrolyze at 32°C for 9 hours, inactivate the enzyme, add Lactobacillus brevis and carry out anaerobic fermentation at 32°C for 5 hours. After sterilization, add pectinase, hydrolyze at 32°C for 11 hours, inactivate the enzyme, and obtain the product.

[0050] (4) The product is filtered to obtain the filtrate, which is then concentrated and dried to obtain the plant extract.

[0051] The mass ratio of blueberries, grape seeds, natto, and mulberry leaves is 10:5:13:2.

[0052] The mass of cellulase accounts for 3% of the mass of the mixed powder.

[0053] The mass of Lactobacillus brevis accounts for 2% of the mass of the mixed powder.

[0054] The pectinase accounts for 2% of the mass of the mixed powder.

[0055] The preparation method of modified starch is as follows:

[0056] (1) The compound bacteria were inoculated into the culture medium and cultured for 32 hours to obtain the fermentation liquid; the compound bacteria were a mixture of Bifidobacterium longum, Lactobacillus helveticus and Lactobacillus casei.

[0057] (2) In an environment of 35℃ and 78% humidity, the fermentation liquid was inoculated into starch and fermented for 28 hours, then sterilized to obtain pretreated starch;

[0058] (3) Mix the pretreated starch and anhydrous ethanol at a mass ratio of 1:7, treat with ultra-high pressure, centrifuge and let stand after pressurization, take the precipitate, wash with anhydrous ethanol, dry, crush and pass through a 200-mesh sieve to obtain modified starch.

[0059] The culture medium comprises the following components by mass fraction: 4% glucose, 1.6% maltose, 0.3% zinc gluconate, and the remainder water.

[0060] The inoculum size of the *Bifidobacterium longum* in the culture medium was 10. 5 CFU / mL; the inoculum size of the *Lactobacillus helveticus* was 10. 5 CFU / mL; the inoculum size of the *Lactobacillus casei* was 10. 5 CFU / mL.

[0061] The starch is a mixture of corn starch, potato starch and sweet potato starch in a mass ratio of 1:0.6:1.4.

[0062] The mass ratio of the fermentation broth to starch is 1:65.

[0063] The conditions for ultra-high pressure treatment are: pressure of 590 MPa and holding time of 35 min.

[0064] The preparation method of mussel powder is as follows: dry fresh mussel meat, grind it to less than 200 mesh, and obtain mussel powder.

[0065] A method for preparing a pet functional food formula that can effectively activate pet joints includes the following steps: mixing the components evenly, extruding them through an extrusion device, drying them at a temperature of 43°C for 7 hours, cooling them to room temperature, sterilizing them, cutting them, and packaging them. Example 2

[0066] This embodiment provides a pet functional food formula that can effectively activate pet joints, comprising the following components in parts by weight: 10 parts mussel powder, 4 parts plant extract, 5 parts modified starch, 6 parts egg yolk powder, 10 parts milk powder, 0.2 parts soy isoflavones, 1 part chondroitin, 4 parts basa fish meat, 3 parts carrot, 1 part salt, 2 parts peanut oil, and 1 part vitamin A.

[0067] The preparation method of plant extracts is as follows:

[0068] (1) Mix blueberries, grape seeds, natto and mulberry leaves, and grind them until the particle size is less than 100 mesh to obtain a mixed powder;

[0069] (2) Mix the powder with sterile water at a mass ratio of 1:12, add cellulase, hydrolyze at 30°C for 8 hours, inactivate the enzyme, add Lactobacillus brevis and carry out anaerobic fermentation at 30°C for 4 hours. After sterilization, add pectinase, hydrolyze at 30°C for 10 hours, inactivate the enzyme, and obtain the product.

[0070] (4) The product is filtered to obtain the filtrate, which is then concentrated and dried to obtain the plant extract.

[0071] The mass ratio of blueberries, grape seeds, natto, and mulberry leaves is 10:4:12:1.

[0072] The mass of cellulase accounts for 2% of the mass of the mixed powder.

[0073] The mass of Lactobacillus brevis accounts for 1% of the mass of the mixed powder.

[0074] The mass of pectinase accounts for 1% of the mass of the mixed powder.

[0075] The preparation method of modified starch is as follows:

[0076] (1) The compound bacteria were inoculated into the culture medium and cultured for 30 hours to obtain the fermentation liquid; the compound bacteria were a mixture of Bifidobacterium longum, Lactobacillus helveticus and Lactobacillus casei.

[0077] (2) In an environment of 32℃ and 75% humidity, the fermentation liquid was inoculated into starch and fermented for 25 hours, then sterilized to obtain pretreated starch;

[0078] (3) Mix the pretreated starch and anhydrous ethanol at a mass ratio of 1:6, treat with ultra-high pressure, centrifuge and let stand after pressurization, take the precipitate, wash with anhydrous ethanol, dry, crush and pass through a 200-mesh sieve to obtain modified starch.

[0079] The culture medium comprises the following components by mass fraction: 3% glucose, 1% maltose, 0.2% zinc gluconate, and the remainder water.

[0080] The inoculum size of the *Bifidobacterium longum* in the culture medium was 10. 5 CFU / mL; the inoculum size of the *Lactobacillus helveticus* was 10. 4 CFU / mL; the inoculum size of the *Lactobacillus casei* was 10. 5 CFU / mL.

[0081] The starch is a mixture of corn starch, potato starch and sweet potato starch in a mass ratio of 1:0.4:1.2.

[0082] The mass ratio of the fermentation broth to starch is 1:60.

[0083] The conditions for ultra-high pressure treatment are: pressure of 580 MPa and holding time of 30 min.

[0084] The preparation method of mussel powder is as follows: dry fresh mussel meat, grind it to less than 200 mesh, and obtain mussel powder.

[0085] A method for preparing a pet functional food formula that can effectively activate pet joints includes the following steps: mixing the components evenly, extruding them through an extrusion device, drying them at a temperature of 40°C for 6 hours, cooling them to room temperature, sterilizing them, cutting them, and packaging them. Example 3

[0086] This embodiment provides a pet functional food formula that can effectively activate pet joints, comprising the following components in parts by weight: 13 parts mussel powder, 8 parts plant extract, 9 parts modified starch, 9 parts egg yolk powder, 15 parts milk powder, 0.4 parts soy isoflavones, 2 parts chondroitin, 6 parts basa fish meat, 8 parts carrot, 2 parts salt, 6 parts peanut oil, and 5 parts vitamin A.

[0087] The preparation method of plant extracts is as follows:

[0088] (1) Mix blueberries, grape seeds, natto and mulberry leaves, and grind them until the particle size is less than 100 mesh to obtain a mixed powder;

[0089] (2) Mix the powder with sterile water at a mass ratio of 1:15, add cellulase, hydrolyze at 35°C for 10 hours, inactivate the enzyme, add Lactobacillus brevis and carry out anaerobic fermentation at 35°C for 7 hours. After sterilization, add pectinase, hydrolyze at 35°C for 12 hours, inactivate the enzyme, and obtain the product.

[0090] (4) The product is filtered to obtain the filtrate, which is then concentrated and dried to obtain the plant extract.

[0091] The mass ratio of blueberries, grape seeds, natto, and mulberry leaves is 10:6:15:3.

[0092] The mass of cellulase accounts for 4% of the mass of the mixed powder.

[0093] The mass of Lactobacillus brevis accounts for 3% of the mass of the mixed powder.

[0094] The pectinase accounts for 3% of the mass of the mixed powder.

[0095] The preparation method of modified starch is as follows:

[0096] (1) The compound bacteria were inoculated into the culture medium and cultured for 35 hours to obtain the fermentation liquid; the compound bacteria were a mixture of Bifidobacterium longum, Lactobacillus helveticus and Lactobacillus casei.

[0097] (2) In an environment of 38℃ and 80% humidity, the fermentation liquid was inoculated into starch and fermented for 30 hours, then sterilized to obtain pretreated starch;

[0098] (3) Mix the pretreated starch and anhydrous ethanol at a mass ratio of 1:8, treat with ultra-high pressure, centrifuge and let stand after pressurization, take the precipitate, wash with anhydrous ethanol, dry, crush and pass through a 300-mesh sieve to obtain modified starch.

[0099] The culture medium comprises the following components by mass fraction: 5% glucose, 2% maltose, 0.4% zinc gluconate, and the remainder water.

[0100] The inoculum size of the *Bifidobacterium longum* in the culture medium was 10. 6 CFU / mL; the inoculum size of the *Lactobacillus helveticus* was 10. 5 CFU / mL; the inoculum size of the *Lactobacillus casei* was 10. 6 CFU / mL.

[0101] The starch is a mixture of corn starch, potato starch and sweet potato starch in a mass ratio of 1:0.7:1.5.

[0102] The mass ratio of the fermentation broth to starch is 1:70.

[0103] The conditions for ultra-high pressure treatment are: pressure of 600 MPa and pressure holding time of 40 min.

[0104] The preparation method of mussel powder is as follows: dry fresh mussel meat, grind it to less than 200 mesh, and obtain mussel powder.

[0105] A method for preparing a pet functional food formula that can effectively activate pet joints includes the following steps: mixing the components evenly, extruding them through an extrusion device, drying them at a temperature of 45°C for 8 hours, cooling them to room temperature, sterilizing them, cutting them, and packaging them.

[0106] Comparative Example 1

[0107] The difference between this comparative example and Example 1 is that 12 parts of mussel powder and 6 parts of plant extract were replaced with 6 parts of mussel powder and 12 parts of plant extract.

[0108] Comparative Example 2

[0109] The difference between this comparative example and Example 1 is that 12 parts of mussel powder and 6 parts of plant extract were replaced with 16 parts of mussel powder and 2 parts of plant extract.

[0110] Comparative Example 3

[0111] The difference between this comparative example and Example 1 is that the mass ratio of blueberries, grape seeds, natto, and mulberry leaves is 1:1:1:1.

[0112] Comparative Example 4

[0113] The difference between this comparative example and Example 1 is that cellulase was replaced with bromelain; Lactobacillus brevis was replaced with Lactobacillus plantarum; and pectinase was replaced with alkaline protease.

[0114] Comparative Example 5

[0115] The difference between this comparative example and Example 1 is that the modified starch was replaced with commercially available ordinary starch.

[0116] Comparative Example 6

[0117] The difference between this comparative example and Example 1 is that the compound bacteria are a mixture of Lactobacillus acidophilus, Lactobacillus bulgaricus, and Lactobacillus brevis. The inoculum size of Lactobacillus acidophilus in the culture medium is 10... 5 CFU / mL; the inoculum size of the Lactobacillus bulgaricus was 10. 5 CFU / mL; the inoculum size of the *Lactobacillus brevis* was 10. 5 CFU / mL.

[0118] Comparative Example 7

[0119] The difference between this comparative example and Example 1 is that the inoculum size of *Bifidobacterium longum* in the culture medium is 10. 6 CFU / mL; the inoculum size of the *Lactobacillus helveticus* was 10. 4 CFU / mL; the inoculum size of the *Lactobacillus casei* was 10. 6 CFU / mL.

[0120] Performance testing

[0121] 1. The effects of the products of Examples 1-3 and Comparative Examples 1-7 on alleviating osteoarthritis in dogs were determined.

[0122] Two hundred and twenty mixed-breed dogs aged 8-12 years were randomly divided into 11 groups according to their weight. The control group received a basal diet, while the experimental groups received a basal diet plus the product of this invention (20 wt% of the basal diet). The experimental feeding period was 120 days. The formula of the basal diet was: corn 30%, soybean meal 8%, wheat flour 10%, chicken meal 25%, meat and bone meal 5%, oil 10%, and rice 12%.

[0123] All dogs underwent baseline joint inflammation assessment by a veterinarian using both visual and physical methods. Factors assessed at each time point included range of motion, mobility, pain, and swelling. Each factor was scored out of 10, with higher scores indicating more severe osteoarthritis. The overall reduction rate of the dogs' arthritis score was calculated using these factors: (Pre-experiment total score - Post-experiment total score) / Pre-experiment total score × 100%. See Table 1 below.

[0124] 2. Brightness is measured using natural light as the light source and fur brightness as the standard; it is measured on a 10-point scale, with 10 people giving scores and the average score calculated. The brighter the fur, the higher the score.

[0125] 3. Product stability: Comparison of storage at 40℃ and 75% relative humidity for 90 days with storage for 0 days: Excellent: virtually no difference in appearance; Good: slight difference in appearance, but does not affect product quality; Poor: significant difference in appearance, and affects product quality.

[0126] Table 1 Test Results

[0127]

[0128] The performance test results above show that the products of Examples 1-3 are effective in relieving osteoarthritis in dogs, especially Example 1, which has the most outstanding overall performance.

[0129] The comparative examples, however, did not employ the necessary technical solutions, resulting in significantly inferior performance compared to the examples in the corresponding performance tests. In comparative examples 1-2, the ratio of mussel powder and plant extracts was changed, which showed a decrease in the effect of improving osteoarthritis in dogs. In comparative examples 5-6, the modified starch solution was not used, which showed that the product stability was affected. The above experimental results further demonstrate the importance of the technical solutions defined in this invention for its technical effect.

[0130] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A pet functional food capable of effectively activating joints of pets, characterized by comprising: The composition comprises the following components in the following mass fractions: 10-13 parts of purple mussel powder, 4-8 parts of plant extract, 5-9 parts of modified starch, 6-9 parts of egg yolk powder, 10-15 parts of milk powder, 0.2-0.4 parts of soybean isoflavone, 1-2 parts of chondroitin, 4-6 parts of barb fish meat, 3-8 parts of carrot, 1-2 parts of salt, 2-6 parts of peanut oil and 1-5 parts of vitamin A; The preparation method of the plant extract is as follows: (1) mixing blueberries, grape seeds, natto and mulberry leaves, crushing to a particle size of less than 100 mesh to obtain a mixed powder; (2) mixing the mixed powder and sterile water in a mass ratio of 1: (12-15), adding cellulase, and enzymolysis at a temperature of 30-35℃ for 8-10h, then adding Lactobacillus brevis for anaerobic fermentation at a temperature of 30-35℃ for 4-7h, sterilizing, adding pectinase, and enzymolysis at a temperature of 30-35℃ for 10-12h, and then sterilizing to obtain the product; (4) filtering the product to obtain a filtrate, and concentrating and drying the filtrate to obtain the plant extract; The mass ratio of blueberries, grape seeds, natto and mulberry leaves is 10: (4-6): (12-15): (1-3); The preparation method of the modified starch is as follows: (1) inoculating the compound bacteria into a culture solution and culturing for 30-35h to obtain a fermentation bacterial solution; the compound bacteria are a mixture of Bifidobacterium longum, Lactobacillus helveticus and Lactobacillus casei; (2) inoculating the fermentation bacterial solution into starch and fermenting at 32-38℃ and a humidity of 75-80% for 25-30h, and sterilizing to obtain pretreated starch; (3) mixing the pretreated starch and anhydrous ethanol in a mass ratio of 1: (6-8), and treating by using ultra-high pressure, and then centrifuging, standing, taking the precipitate, washing with anhydrous ethanol, drying, crushing, and passing through a 200-300 mesh sieve to obtain the modified starch; The culture solution comprises the following components in the following mass fractions: 3-5% glucose, 1-2% maltose, 0.2-0.4% zinc gluconate, and the balance being water; In the culture medium, the inoculum of the Bifidobacterium longum was 10 5 -10 6 CFU / mL; the inoculum of the Lactobacillus helveticus was 10 4 -10 5 CFU / mL; the inoculum of the Lactobacillus casei was 10 5 -10 6 CFU / mL.

2. The pet functional food capable of effectively activating joints of pets according to claim 1, wherein The starch is a mixture of corn starch, potato starch and sweet potato starch in a mass ratio of 1: (0.4-0.7): (1.2-1.5).

3. The pet functional food capable of effectively activating joints of pets according to claim 1, wherein The mass ratio of the fermentation bacterial solution and the starch is 1: (60-70).

4. The pet functional food capable of effectively activating joints of pets according to claim 1, wherein The ultra-high pressure treatment is performed at a pressure of 580-600MPa for 30-40min.

5. The pet functional food capable of effectively activating joints of pets according to claim 1, wherein The preparation method of the purple mussel powder is as follows: drying fresh purple mussel meat, and grinding to less than 200 mesh to obtain the purple mussel powder.

6. The method of producing the pet functional food capable of effectively activating joints of pets according to any one of claims 1 to 5, characterized by, The method comprises the following steps: uniformly mixing the components, extruding through an extrusion device, drying at a temperature of 40-45℃ for 6-8h, cooling at room temperature, sterilizing, cutting, and packaging.

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