A feed additive for improving the quality of livestock and poultry meat, its preparation method and application

Abstract

The present invention discloses a feed additive for improving the meat quality of livestock and poultry, its preparation method and application. The feed additive consists of a fermentation mixture containing sodium pyrroloquinoline quinone, glucose oxidase, mannanase, and glucose. The present invention also discloses a preparation method of the fermentation mixture containing sodium pyrroloquinoline quinone. This additive effectively utilizes the fermentation mixture containing sodium pyrroloquinoline quinone. When added to feed, it can significantly improve the slaughter performance, enhance the meat quality, reduce the drip loss of meat, enhance the antioxidant capacity, ensure the freshness of meat, reduce the loss during the shelf life, and enhance the economic value of meat.

Description

Technical Field

[0001] The present invention belongs to the technical field of aquaculture, and particularly relates to a feed additive for improving the meat quality of livestock and poultry, and a preparation method and application thereof. Background Art

[0002] PQQ, also known as pyrroloquinoline quinone disodium, is one of the substances with the strongest antioxidant properties known so far. It belongs to the coenzyme of the redox enzyme in the body, a new type of vitamin, and has the functions of promoting mitochondrial genesis, improving energy metabolism, antioxidant, immune regulation, anti-stress, and neuroprotection. The invention patent with the publication number CN 107616353A discloses a formula for reducing the feed cost of broilers and its application. By adding 0.2% - 0.3% of a composite additive to the feed (the composite additive consists of the following components: 0.2 - 0.8 g of pyrroloquinoline quinone disodium (PQQ.Na2), 100 - 150 g of β-alanine, and 800 - 900 g of glycine), the feed formula can reduce the feed cost of broiler chickens, promote the individual growth of broiler chickens, improve the feed efficiency, increase the breast meat yield, and improve the carcass quality. However, it is well known to those skilled in the art that the cost of pyrroloquinoline quinone disodium is high. If the finished product of pyrroloquinoline quinone disodium is purchased and added to the feed, it cannot effectively control the feed cost.

[0003] Therefore, exploring a method for effectively utilizing pyrroloquinoline quinone disodium in feed is a technical problem that urgently needs to be solved in the technical field of feed preparation. Summary of the Invention

[0004] The purpose of the present invention is to provide a feed additive for improving the meat quality of livestock and poultry. The additive contains a fermentation mixture containing various active ingredients such as pyrroloquinoline quinone disodium, and does not directly use the pure finished product of pyrroloquinoline quinone disodium. The technical solution of the present invention not only effectively saves the feed cost, but also has a significant effect on improving the meat quality.

[0005] The specific technical solution provided by the present invention is as follows:

[0006] A feed additive for improving the meat quality of livestock and poultry, which is composed of a fermentation mixture containing pyrroloquinoline quinone disodium, glucose oxidase, mannanase, and glucose.

[0007] Preferably, the preparation method of the fermentation mixture containing pyrroloquinoline quinone disodium is as follows:

[0008] (1) Take parsley, crush it, add water to make the water content of the parsley reach 30 - 40%, then add cellulase and pectinase, and ferment and pretreat for 1 - 2 h at a temperature of 30 - 40°C;

[0009] (2) Add yeast and Trichoderma viride to the pre-treated parsley, and carry out biologic fermentation at a temperature of 37°C - 40°C for 70 - 75 h to obtain a fermentation mixture containing sodium pyrroloquinoline quinone.

[0010] Preferably, in step (1), the dosage of the cellulase is 300 - 400 U / g of parsley, and the dosage of the pectinase is 400 - 700 U / g of parsley.

[0011] Preferably, in step (2), the mass ratio of parsley, yeast and Trichoderma viride is 10000:8 - 15:6 - 12.

[0012] Preferably, by mass parts, the feed additive comprises 10 - 30 parts of the fermentation mixture containing sodium pyrroloquinoline quinone, 1 - 2 parts of glucose oxidase, 1 - 2 parts of mannanase, and 5 - 7 parts of glucose.

[0013] Preferably, by mass parts, the feed additive comprises 20 parts of sodium pyrroloquinoline quinone, 1 part of glucose oxidase, 1 part of mannanase, and 6 parts of glucose.

[0014] The preparation method of the above feed additive for improving the meat quality of livestock and poultry comprises the following steps: Take the fermentation mixture containing sodium pyrroloquinoline quinone, glucose oxidase, mannanase and glucose in proportion, and stir and mix them to obtain the additive.

[0015] The application of the above feed additive for improving the meat quality of livestock and poultry is the application of the feed additive in the preparation of livestock and poultry feed.

[0016] Preferably, in the application of the above feed additive for improving the meat quality, the additive is added to the feed at a ratio of 200 g - 500 g / ton.

[0017] Preferably, in the application of the above feed additive for improving the meat quality, the livestock and poultry are chickens, pigs, cows and sheep.

[0018] The beneficial effects of the present invention are as follows: Starting from the basic research of nutrition, the present invention fully considers factors such as the nutritional requirements of breeding and the sources of feed raw materials, and the beneficial effects embodied are:

[0019] In this technical solution, the raw material parsley is used. By adding cellulase and pectinase, the cell wall of parsley is fully damaged to release active ingredients such as PQQ inside the cells. Then, yeast and Trichoderma are added for further biological fermentation treatment. This technical solution directly uses the fermented material as a feed additive. The fermented mixture is rich in various active ingredients such as PQQ, carvacrol, flavonoids, and amino acids, which can increase the breast meat yield and improve the carcass quality; it can significantly reduce the meat drip loss, reduce the quality loss during its transportation and storage, improve the antioxidant capacity of the meat, maintain the meat color, keep the meat fresh, extend the shelf life, and increase the additional economic value of the meat. Detailed implementation mode

[0020] The following further elaborates on this application in combination with comparative examples and examples.

[0021] Example of preparing the fermentation mixture of pyrroloquinoline quinone disodium

[0022] A preparation method of a fermentation mixture containing pyrroloquinoline quinone disodium is as follows:

[0023] (1) Take 10 kg of parsley, crush it, add water to make the water content of parsley reach 35 wt%, and then add cellulase and pectinase. The dosage of cellulase is 400 U / g of parsley, and the dosage of pectinase is 500 U / g of parsley. Ferment and pretreat at 35 °C for 1 h;

[0024] (2) Add 10 g of yeast (Candida utilis CI CC 31188) and 8 g of Trichoderma (Trichoderma viride ATCC 26802, Beijing BioWin Biotechnology Co., Ltd.) to the pretreated parsley, stir evenly, and carry out biological fermentation at 40 °C for 72 h. The viable count of Candida utilis in the yeast is about 2.5×10 11 cells / g, and the viable count of Trichoderma in Trichoderma is about 2.5×10 11 cells / g, sterilize to obtain fermentation mixture A.

[0025] Perform chromatographic analysis on the components of fermentation mixture A, and detect active ingredients such as PQQ, carvacrol, flavonoids, and amino acids.

[0026] Comparative example 1 of preparing parsley fermentate

[0027] Step (2) is specifically: add 18 g of yeast (Candida utilis CI CC 31188) to the pretreated parsley, stir evenly, and carry out biological fermentation at 40 °C for 72 h. The content of Candida utilis in the yeast is about 2.5×10 11 cells / g to obtain fermentation mixture B. Others are the same as fermentation mixture A.

[0028] Comparative Example 2 for Preparing Parsley Ferment

[0029] Step (2) is specifically as follows: Add 18 g of Trichoderma (Trichoderma viride ATCC 26802, Beijing Bio-win Biotechnology Co., Ltd.) to the pretreated parsley, stir evenly, and conduct biologic fermentation at 40 °C for 72 h. The viable count of Trichoderma in Trichoderma is about 2.5×10 11 CFU / g, sterilize to obtain fermentation mixture C. Others are the same as fermentation mixture A.

[0030] Comparative Example 3 for Preparing Parsley Ferment

[0031] (1) Take 10 kg of parsley, crush it, add water to make the water content of the parsley reach 35 wt%, and place it at 35 °C for 1 h to obtain the pretreated parsley;

[0032] (2) Add 10 g of yeast (Candida utilis CI CC 31188) and 8 g of Trichoderma (Trichoderma viride ATCC 26802, Beijing Bio-win Biotechnology Co., Ltd.) to the pretreated parsley, stir evenly, and conduct biologic fermentation at 40 °C for 72 h. The viable count of Candida utilis in yeast is about 2.5×10 11 CFU / g, and the viable count of Trichoderma in Trichoderma is about 2.5×10 11 CFU / g, sterilize to obtain fermentation mixture D.

[0033] Comparative Example 4 for Preparing Parsley Ferment

[0034] (1) Take 10 kg of parsley, crush it, add water to make the water content of the parsley reach 35 wt%, then add cellulase and pectinase. The dosage of the cellulase is 400 U / g of parsley, and the dosage of the pectinase is 500 U / g of parsley, and conduct fermentation pretreatment at 35 °C for 1 h;

[0035] (2) After pretreatment, place it at 40 °C for 72 h, sterilize to obtain fermentation mixture E.

[0036] Example 1

[0037] A feed additive for improving the quality of livestock and poultry meat, calculated by mass parts, the feed additive includes 10 parts of fermentation mixtures A, B, C, D, and E respectively, and each adds 1 part of glucose oxidase, 1 part of mannanase, and 6 parts of glucose. The obtained feed additives are respectively labeled as A 1 additive 、 B 1 additive, C 1 additive, D 1 additive, E 1 additive.

[0038] Example 2

[0039] A feed additive for improving the quality of livestock and poultry meat, calculated by mass fraction, the feed additive includes 20 parts of fermentation mixtures A, B, and C respectively, and 1.5 parts of glucose oxidase, 1 part of mannanase, and 6 parts of glucose are added to each. The obtained feed additives are respectively labeled as A 2 Additive 、 B 2 Additive, C 2 Additive.

[0040] Example 3

[0041] A feed additive for improving the quality of livestock and poultry meat, calculated by mass fraction, the feed additive includes 30 parts of fermentation mixtures A, B, and C respectively, and 1.5 parts of glucose oxidase, 1.5 parts of mannanase, and 7 parts of glucose are added to each. The obtained feed additives are respectively labeled as A 3 Additive 、 B 3 Additive, C 3 Additive.

[0042] The feed additives prepared in Examples 1-3 were respectively added to the feed at a ratio of 350 g / ton. The feed was a corn-soybean meal-based basal feed, and the experimental feed was formulated with reference to the "Feeding Standard" (NY / T 33-2004), with a weight of 0.1 ton. This feed was used for broiler chicken breeding. The fast-growing broiler chickens were marked as Application Example 1, the medium-speed yellow-feathered broiler chickens were marked as Application Example 2, and the slow-speed yellow-feathered broiler chickens were marked as Application Example 3.

[0043] Application Example 1

[0044] An experiment on fast-growing yellow-feathered broiler chickens was conducted with the additive prepared in Example 1. 100 30-day-old fast-growing yellow-feathered male broilers with an average body weight were randomly divided into 4 groups, with 25 chickens in each group. They were respectively fed a basal diet (control group), basal diet + A 1 Additive in Example 1, basal diet + B 1 Additive in Example 1, basal diet + C 1 Additive in Example 1 (experimental group), and the experiment ended when they were fed to 60 days old. During the experiment, the chickens were allowed to eat and drink freely, and other feeding management was carried out according to the conventional feeding management procedures. Each treatment group used a corn-soybean meal-based basal feed, and the experimental feed was formulated with reference to the "Feeding Standard" (NY / T 33-2004). The experimental results are shown in Table 1.

[0045] Application Example 2

[0046] The additive prepared in Example 2 was used in the experiment on medium-speed yellow-feathered broilers. 100 medium-speed yellow-feathered broilers at 30 days of age with an average body weight were selected and randomly divided into 4 groups, with 25 broilers in each group. They were fed the basal diet (control group), basal diet + Additive A in Example 2 2 additive, basal diet + Additive B in Example 2 2 additive, basal diet + Additive C in Example 2 2 additive (experimental groups), and the experiment ended when they were fed until 63 days of age. During the experiment, the broilers had free access to food and water, and other feeding and management were carried out according to the conventional feeding and management procedures. Each treatment group used a corn-soybean meal-based basal feed, and the experimental feeds were formulated with reference to the Feeding Standards (NY / T 33-2004). The experimental results are shown in Table 1.

[0047] Application of Example 3

[0048] The additive prepared in Example 3 was used in the experiment on slow-speed yellow-feathered broilers. 100 slow-speed yellow-feathered broilers at 30 days of age with an average body weight were selected for the experiment and randomly divided into 4 groups, with 25 broilers in each group. They were fed the basal diet (control group), basal diet + Additive A in Example 3 3 additive, basal diet + Additive B in Example 3 3 additive, basal diet + Additive C in Example 3 3 additive (experimental groups), and the experiment ended when they were fed until 63 days of age. During the experiment, the broilers had free access to food and water, and other feeding and management were carried out according to the conventional feeding and management procedures. Each treatment group used a corn-soybean meal-based basal feed, and the experimental feeds were formulated with reference to the Feeding Standards (NY / T 33-2004). The experimental results are shown in Table 1.

[0049] Table 1 Effects of adding premix of additives for improving broiler meat quality on the growth performance and meat quality of fast-growing yellow-feathered broilers

[0050]

[0051]

[0052] The results showed that adding additives for improving meat quality to the diet significantly increased the daily weight gain and daily feed intake of yellow-feathered broilers. Compared with the control group, in Examples 1 - 3, the daily feed intake and daily weight gain in the experimental groups were both increased compared with the control group. Compared with the control group, the water-holding capacity of the breast muscle of yellow-feathered broilers was increased, the pH value of the breast muscle 45 minutes after slaughter was improved, the redness a* value of the breast muscle was improved (p < 0.05), and the yellowness b* value of the breast muscle was increased. The above examples show that adding premix of additives for improving meat quality can significantly improve meat quality indicators, improve the meat quality of various types of yellow-feathered broilers, reduce drip loss, improve antioxidant capacity, and is very beneficial for extending the meat shelf life.

[0053] Moreover, it can be seen from the data in Table 1 that the preparation method of parsley ferment has a direct impact on the application effect of the ferment. Using the fermentation mixture obtained only by treating with yeast or Trichoderma as a feed additive for parsley fermentation has limited effect on improving chicken quality. Co-fermentation with yeast and Trichoderma can produce an effect of promoting each other to enhance the efficacy of chicken. This fully demonstrates the technical effect that the effective substances in parsley can be fully released by the present technical solution.

[0054] Application Example 4

[0055] In this example, three-way pigs with a body weight of about 80 kg (±5 kg) were fattened, and the feeding time was 40 days. Twelve pens of healthy fattening pigs were selected, with 10 pigs in each pen, and the 12 pens were evenly divided into 4 groups.

[0056] The pigs in the control group were fed with the basal diet, and the pigs in the experimental groups were fed with the feed additive A prepared in Example 1 added to the basal diet of the pig farm 1、 D 1和 E 1 , and the addition amount of the feed additive was 200 g per ton of the control diet. The quality composition of the basal diet was: corn: 51.5%, wheat bran 14%, rice bran 10%, wheat middlings 14.0%, stone powder 1.5%, soybean meal 9%. The feeding groups of feed additive A 1、 D 1和 E 1 were successively named experimental group 1, experimental group 2, and experimental group 3.

[0057] The fattened pigs were evaluated in the following aspects:

[0058] 1) Meat color assessment: According to the standard picture scoring card, each meat sample was blindly evaluated one by one;

[0059] 2) Muscle drip loss assessment: Without applying any external force and only under the action of gravity, it was measured by drip loss. The specific operation method was: the muscle outer membrane of the meat slice was trimmed, the meat sample was hung with a silk thread or a metal hook, and a pre-weighed plastic bag was put outside. The bag mouth was tied tightly to seal the meat sample in the bag. There was enough space in the bag to receive the water droplets exuded from the meat sample. Then, after hanging in the refrigerator (0 - 4 °C) for 24 hours, the plastic bag was removed, and the surface water of the meat sample was blotted with filter paper and then weighed.

[0060] 3) Taste assessment: One catty of pork neck was taken and put into boiling water (2 catties of water), and an appropriate amount of salt was added and cooked. The taste was evaluated by the test personnel.

[0061] Table 2 Evaluation results of the fattened pigs

[0062]

[0063] Through the above evaluation, the additives described in this technical solution have a significant impact on the water loss rate of meat products. They enhance the activity of superoxide dismutase in muscles to scavenge free radicals, increase drip loss, and reduce the nutritional and storage losses of meat products. The meat color of meat products is affected by the light reflection on the surface of the meat products. Excessive exudation of water in the meat products will increase the light reflection on the surface, making the color of the meat products brighter and whiter. Intermuscular fat contains unsaturated fatty acids essential for the human body. Intermuscular fat can also improve the tenderness and palatability of meat products by cutting off the cross-linked structure of muscle fiber bundles.

[0064] Further applying the additives prepared by this technical solution to livestock and poultry such as cattle and sheep, it is found that the quality of the meat of the livestock and poultry after feeding has been improved to a certain extent. This shows that the technical solution described in this invention has a significant effect on improving the meat quality of livestock and poultry.

[0065] As described above, the above are only the feasible specific implementation manners of the present invention. The protection scope of the present invention is not limited to this. Any person familiar with the technical field within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, making equivalent substitutions or changes, should be covered by the protection scope of the present invention.

Claims

1. A feed additive for improving the quality of livestock and poultry meat, characterized in that: The feed additive consists of a fermentation mixture containing pyrroloquinoline quinone disodium, glucose oxidase, mannanase and glucose; The preparation method of the fermentation mixture containing pyrroloquinoline quinone disodium comprises: (1) Crush parsley and add water to make the moisture content of parsley reach 30-40%, then add cellulase and pectinase, and perform enzymatic pretreatment at 30-40°C for 1-2h; (2) adding yeast and Trichoderma to the pretreated parsley, and carrying out biological fermentation at a temperature of 37° C. to 40° C. for 70 to 75 hours to obtain a fermentation mixture containing disodium pyrroloquinoline quinone; In step (1), the amount of cellulase used is 300-400 U / g parsley, and the amount of pectinase used is 400-700 U / g parsley; In step (2), the mass ratio of parsley, yeast and Trichoderma is 10000:(8-15):(6-12); The yeast is Candida utilis CICC 31188, and the Trichoderma is Trichoderma viride ATCC 26802.

2. A feed additive for improving the quality of livestock and poultry meat according to claim 1, characterized in that: The feed additive consists of 10-30 parts of a fermentation mixture containing pyrroloquinoline quinone disodium, 1-2 parts of glucose oxidase, 1-2 parts of mannanase and 5-7 parts of glucose in terms of mass.

3. A feed additive for improving the quality of livestock and poultry meat according to claim 1, characterized in that: The feed additive consists of 20 parts of a fermentation mixture containing pyrroloquinoline quinone disodium, 1 part of glucose oxidase, 1 part of mannanase and 6 parts of glucose in terms of mass.

4. A method for preparing a feed additive for improving the quality of livestock and poultry meat according to any one of claims 1 to 3, characterized in that: The steps include: The fermentation mixture containing disodium pyrroloquinoline quinone, glucose oxidase, mannanase and glucose are taken in proportion, stirred and mixed to obtain the feed additive.

5. Use of the feed additive for improving the quality of livestock and poultry meat according to any one of claims 1 to 3 or the feed additive for improving the quality of livestock and poultry meat prepared by the preparation method according to claim 4 in preparing livestock and poultry feed.

6. The use according to claim 5, characterized in that: The feed additive is added to the feed at a ratio of 200g-500g / ton.

7. The use according to claim 5, characterized in that: The livestock and poultry are chickens, pigs, cattle or sheep.

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