Application of lycium ruthenicum byproducts and sheep feed

Abstract

The invention belongs to the field of feeds, and discloses application of a lycium ruthenicum by-product to preparation of a sheep feed. The lycium ruthenicum byproducts are one or a combination of more of inferior fruits of lycium ruthenicum, leaves of lycium ruthenicum and branches of lycium ruthenicum. The lycium ruthenicum by-product is adopted as a component of the sheep feed, the mutton flavor can be improved, the amino acid content is increased, the beneficial fatty acid content is increased, and the mutton quality is improved. Meanwhile, the invention also provides a sheep feed.

Description

Technical Field

[0001] The invention belongs to the field of feed, and more specifically relates to a use of a by-product of black wolfberry and a sheep feed. Background Art

[0002] Adding a certain proportion of wolfberry to the diet can improve the production performance, feeding efficiency and immunity of ruminants. Wang Qiju et al. found in the study "The Effect of Adding Wolfberry to Feed on Serum Immunoglobulin in Tibetan Sheep" that feeding Tibetan sheep with 2% wolfberry can improve their digestibility and utilization of feed nutrients and the level of immunoglobulin in serum, and reduce cholesterol content, indicating that wolfberry can promote the body's production performance and immune function. Among them, the digestibility of CP, EE, Ash, CF, Ca, and P is 6.18%, 30.77%, 49.19%, 36.23%, 20.03%, and 9.58% higher than that of the CK group, respectively. Yan Hong et al. found through the study of goat rumen degradation in "Evaluation of the Feeding Value of Waste from the Production and Processing of Wolfberry" that the crude protein and crude fat content in wolfberry residue is high, which is conducive to the degradation and digestion of nutrients in the rumen. Zhang Yunbo et al.'s study "Research Progress on the Application of Chinese Herbal Feed Additives in Ruminant Animal Breeding" showed that the average daily weight gain of beef cattle in the Chinese herbal additive group containing wolfberry was 31.5% higher than that of the CK group. However, some of the above formulas contain ingredients such as wolfberry, which are not widely available.

[0003] "Effects of citric acid-treated wolfberry branch fermented feed on goat growth, meat quality and its microbial community" by Liu Yang et al., Journal of Applied and Environmental Biology, reported the effects of dried wolfberry branches DG and blank group CK on goat growth. In terms of meat quality, the brightness of the DG group was lower than that of the CK group, the redness increased, the yellowness decreased, and the water loss rate decreased.

[0004] The new technical solution proposed by the present invention is completely opposite to the above-mentioned law, and some more peculiar phenomena are discovered.

[0005] The technical problem to be solved by this application is: how to improve the flavor and meat quality of mutton. Summary of the invention

[0006] The main purpose of the present invention is to provide a use of a by-product of black wolfberry. The by-product of black wolfberry is used as an ingredient of sheep feed to improve the flavor of mutton, enrich the amino acid content, increase the content of beneficial fatty acids, and improve the quality of mutton.

[0007] Meanwhile, the invention also provides a sheep feed.

[0008] According to a first aspect of the present invention, there is provided a use of preparing sheep feed using a by-product of black wolfberry; the black wolfberry by-product is one or more combinations of secondary black wolfberry fruits, leaves of black wolfberry, and branches of black wolfberry.

[0009] Meanwhile, the present invention also discloses a sheep feed, comprising a by-product of black wolfberry, wherein the by-product of black wolfberry is one or more combinations of secondary black wolfberry fruits, leaves of black wolfberry, and branches of black wolfberry.

[0010] In the above-mentioned sheep feed, the amount of the black wolfberry by-product is equivalent to 1-35wt% of the total weight of the sheep feed.

[0011] The sheep feed contains the following feed in percentage by weight: 28% to 36% corn, 4% to 11% wheat bran, 6% to 14% cottonseed meal, 0% to 20% corn stalks, 15% to 21% alfalfa hay, 5% premix and black wolfberry byproducts.

[0012] In the above-mentioned sheep feed, the sheep feed contains 33% to 36% corn, 4% to 5% wheat bran, 12% to 14% cottonseed meal, 16% to 19% corn straw, 19% to 21% alfalfa hay, 5% premix, and 1% to 3% secondary black wolfberry fruit;

[0013] Or, comprising 31% to 33% corn, 6% to 7% wheat bran, 11% to 13% cottonseed meal, 16% to 19% corn stover, 19% to 21% alfalfa hay, 5% premix, and 4% to 6% secondary black wolfberry fruit;

[0014] Or, it contains 29% to 32% corn, 5% to 6% wheat bran, 11% to 13% cottonseed meal, 16% to 18% corn straw, 19% to 21% alfalfa hay, 5% premix, and 7% to 9% secondary black wolfberry fruit.

[0015] Or, it contains 32% to 34% corn, 6% to 7% wheat bran, 9% to 12% cottonseed meal, 17% to 20% corn stalks, 19% to 21% alfalfa hay, 5% premix, and 4% to 6% black wolfberry leaves.

[0016] Or, it contains 30% to 33% corn, 5% to 7% wheat bran, 7% to 9% cottonseed meal, 18% to 21% corn stalks, 17% to 19% alfalfa hay, 5% premix, and 9% to 11% black wolfberry leaves.

[0017] Or, it contains 30% to 33% corn, 5% to 6% wheat bran, 6% to 8% cottonseed meal, 18% to 21% corn stalks, 15% to 17% alfalfa hay, 5% premix, and 14% to 16% black wolfberry leaves.

[0018] Or, it contains 29% to 32% corn, 9% to 10% wheat bran, 10% to 13% cottonseed meal, 11 to 13% corn straw, 19% to 21% alfalfa hay, 5% premix, and 9% to 11% branches of black wolfberry.

[0019] Or, it contains 32% to 35% corn, 7% to 8% wheat bran, 9% to 11% cottonseed meal, 1% to 3% corn straw, 19% to 21% alfalfa hay, 5% premix, and 19% to 21% branches of black wolfberry.

[0020] Or, it contains 28% to 30% corn, 10% to 11% wheat bran, 9% to 11% cottonseed meal, 0 to 2% corn straw, 15% to 17% alfalfa hay, 5% premix, and 29% to 31% branches.

[0021] Preferably, the premix contains minerals and vitamins, the vitamins include one or more of vitamin A (VA), vitamin D3 (VD3) and vitamin E (VE), and the minerals include one or more of selenium (Se), iodine (I), copper (Cu), manganese (Mn), zinc (Zn) and cobalt (Co).

[0022] Preferably, based on 1 kg of the composite premix, VA≥15000 IU, VD333000-80000 IU, VE≥800.0 I, Se8.0-20.0 mg, I 15.0-100.0 mg, Cu 80.0-500.0 mg, Mn 850-3000 mg, Zn 1100-3000 mg and Co8.0-24.0 mg.

[0023] The method of improving the quality of mutton sheep by using the by-products of black wolfberry (secondary fruits, leaves, branches), artificially mixing or TMR mixing or making into total mixed diet pellets; feeding the diet twice a day at 9:00 am and 19:30 pm, keeping the residual feed at 15% of the feeding amount, and the feeding period is 60 days, during which the mutton sheep can eat and drink freely.

[0024] One of the above technical solutions of the present invention has at least one of the following advantages or beneficial effects:

[0025] The invention can effectively reduce the content of cholesterol and thiamine in mutton, as well as the content of mutton fat, and increase the content of protein and amino acids, thereby achieving the purpose of improving the quality of mutton. DETAILED DESCRIPTION

[0026] The embodiments of the present invention are described in detail below, which is only used to explain the present invention and is not to be construed as limiting the present invention.

[0027] The following disclosure provides many different embodiments or examples for implementing different solutions of the present invention.

[0028] 1. Animal Experiments and Experimental Design

[0029] From April to June 2023, experiments were conducted at the sheep farm of Taihe Agriculture and Animal Husbandry Technology Co., Ltd. in Bachu County.

[0030] Male lambs aged 3-4 months and weighing about 30 kg were selected and randomly divided into CK group (without adding any wolfberry byproducts), 2%, 5%, and 8% addition groups of black wolfberry secondary fruits, 5%, 10%, and 15% addition groups of black wolfberry leaves, and 10%, 20%, and 30% addition groups of black wolfberry branches, with 10 lambs in each group. The experimental period was 70 days, including a pre-test period of 10 days and a full test period of 60 days.

[0031] 2. Experimental diet and feeding management

[0032] With reference to the nutritional requirements of NY / T 816 mutton sheep, a fattening diet with a body weight of 30 kg and a daily weight gain of 200 g was formulated based on the principle of equal energy and equal nitrogen. Roughage such as black wolfberry byproducts was crushed through a 16 mm sieve, mixed evenly with other feeds, and pelleted into a complete diet pellet feed with a diameter of 8 mm using a pellet feed processing equipment. The diet composition is shown in Table 1. The experimental sheep were kept in the same environment of the feeding pens, with free access to food and water, and fed twice a day at 09:00 and 19:30, with 15% of the residual feed maintained every day.

[0033] Table 1 Nutrient composition of experimental diets (dry matter basis %)

[0034]

[0035] The feed formula of the CK group was: 32%-34% corn, 7%-10% wheat bran, 12%-14% cottonseed meal, 16%-19% corn stover, 19%-21% alfalfa hay, and 5% premix;

[0036] The feed formula of group H1 was: 33%-36% corn, 4%-5% wheat bran, 12%-14% cottonseed meal, 16%-19% corn straw, 19%-21% alfalfa hay, 5% premix, and 1%-3% secondary black wolfberry fruit;

[0037] The feed formula of the H2 group was: 31%-33% corn, 6%-7% wheat bran, 11%-13% cottonseed meal, 16%-19% corn straw, 19%-21% alfalfa hay, 5% premix, and 4%-6% secondary black wolfberry fruit;

[0038] The feed formula of the H3 group is: 29% to 32% corn, 5% to 6% wheat bran, 11% to 13% cottonseed meal, 16% to 18% corn straw, 19% to 21% alfalfa hay, 5% premix, and 7% to 9% secondary black wolfberry fruit.

[0039] The feed formula of the H4 group is: 32% to 34% corn, 6% to 7% wheat bran, 9% to 12% cottonseed meal, 17% to 20% corn straw, 19% to 21% alfalfa hay, 5% premix, and 4% to 6% black wolfberry leaves.

[0040] The feed formula of the H5 group is: 30% to 33% corn, 5% to 7% wheat bran, 7% to 9% cottonseed meal, 18% to 21% corn straw, 17% to 19% alfalfa hay, 5% premix, and 9% to 11% black wolfberry leaves.

[0041] The feed formula of the H6 group is: 30%-33% corn, 5%-6% wheat bran, 6%-8% cottonseed meal, 18%-21% corn straw, 15%-17% alfalfa hay, 5% premix, and 14%-16% black wolfberry leaves.

[0042] The feed formula of the H7 group is: 29% to 32% corn, 9% to 10% wheat bran, 10% to 13% cottonseed meal, 11 to 13% corn straw, 19% to 21% alfalfa hay, 5% premix, and 9% to 11% branches of black wolfberry.

[0043] The feed formula of the H8 group is: 32%-35% corn, 7%-8% wheat bran, 9%-11% cottonseed meal, 1%-3% corn straw, 19%-21% alfalfa hay, 5% premix, and 19%-21% black wolfberry branches.

[0044] The feed formula of the H9 group is: 28% to 30% corn, 10% to 11% wheat bran, 9% to 11% cottonseed meal, 0% to 2% corn straw, 15% to 17% alfalfa hay, 5% premix, and 29% to 31% branches.

[0045] 3. Sample Collection and Analysis

[0046] 1. Collection of tissue samples

[0047] On the 60th day of the experimental period, three sheep were selected from each group, whose weight was close to that of the average group of mutton. After fasting for 16 hours, the live weight of the sheep to be slaughtered was weighed, the carotid artery was fully bled, and the head was removed by ring cutting between the first cervical vertebra and the foramen magnum after dehairing. The hooves were removed from the forelimbs to below the radius and from the hind limbs to below the tibia, and the internal organs were removed by opening the abdomen along the midline.

[0048] (1) Sampling site

[0049] After removing the head, hoof and viscera from each slaughtered test sheep, the carcass was divided into left and right carcasses along the midline of the back, and the longissimus dorsi muscle was taken from the same part of the left half of the thorax for analysis of edible quality, conventional chemical composition and meat quality related indicators.

[0050] 2. Sample edible quality analysis

[0051] The meat samples frozen at -20℃ were taken out and thawed at 4℃ for 24h. Then, each meat sample was divided into the following sections according to the different requirements for the determination of each meat quality index: a 1cm thick piece was used to determine the water loss rate; a piece weighing about 10g was used to determine the myoglobin content.

[0052] pH value: Make a small incision in the longissimus dorsi muscle, insert the portable pH meter, and read the value after it stabilizes.

[0053] Water loss rate: Take 3-4 grams of the longest dorsal muscle, weigh it accurately, and then centrifuge it at high speed (150g) for 30 minutes. Use tweezers to take out the meat sample, absorb the moisture on the surface of the meat with absorbent paper, and then weigh it. The water loss is the difference between the weight of the meat sample before and after centrifugation, that is, water loss rate (%) = (weight of meat sample before centrifugation - weight of meat sample after centrifugation) / weight of meat sample before centrifugation × 100

[0054] Meat color determination (extracted total pigment determination method): Determine the longissimus dorsi muscle using a colorimeter and read the value after it stabilizes.

[0055] Total pigment concentration of meat sample = absorbance value A × 680 (unit: g / g)

[0056] Myoglobin content = total pigment concentration of meat sample × 0.67

[0057] 3. Determination of conventional chemical composition of longissimus dorsi muscle

[0058] The collected meat samples were minced after removing visible muscle membranes, tendons, etc., and a portion was used to measure moisture using the high temperature drying method of GB / T 9695.15-2008. The other portion was freeze-dried, ground through a 60-mesh sieve, and the following items were measured:

[0059] Determination of crude protein: GB / T 969511-2008 Kjeldahl method was used.

[0060] Determination of crude fat: Using the Soxhlet extraction method of GB / T 96951-2008.

[0061] 4. Determination of chemical components such as umami and flavor in muscle

[0062] (1) Cholesterol content was determined using the gas chromatography method in accordance with GB / T 9695.24-2008.

[0063] (2) The thiamine content was determined by high performance liquid chromatography in accordance with GB / T 9695.27-2008.

[0064] (3) Determination of fatty acids in muscle

[0065] Sample pretreatment: Take out the meat sample frozen at -20℃ and thaw it at 4℃ for 24h, remove the fat on the surface of the muscle, chop it with a knife, and use a homogenizer to break and homogenize it. Then, weigh 30g of the longissimus dorsi muscle sample with an electronic balance, and extract fat using the improved cold extraction technology: put the homogenized sample in a beaker, add a total of 60mL of a mixed solution of methanol and nitrogen formaldehyde (2:1), stir it with a magnetic stirrer for 20min, and fully extract it. Then, transfer the extracted fat extract into a centrifuge tube and centrifuge it at 4℃ at 4000rpm / min for 10min. After the centrifugation, use a needle to absorb the upper liquid and discard it, leaving the layer. Then add 2mL chloroform and 4mL distilled water to mix evenly, and centrifuge it at 4℃ at 4000rpm / min for 10min. After centrifugation, the nitrogen formaldehyde and water will be separated into two layers, the upper layer is water, and the lower layer is chloroform. Because fat is soluble in organic solvent nitrogen formaldehyde but not in water, the chloroform liquid in the lower layer is absorbed. Finally, transfer the lower layer of extract into a test tube, blow dry with a nitrogen blower, and use it for methyl esterification.

[0066] The fatty acid content was determined by gas chromatography according to GB / T 9695.2-2008.

[0067] (4) Determination of amino acids in muscle

[0068] The collected meat samples were removed of visible sarcolemma, tendons, etc., and minced. After homogenization, 5 g was weighed and the amino acid content was determined using a GB / T5009.124-2004 fully automatic amino acid analyzer.

[0069] 4. Test results and analysis

[0070] Table 2 Effect of black wolfberry by-products on conventional nutrition of mutton (n=3)

[0071]

[0072] Note: Data in the same row without letters or with the same letters indicate no significant difference (P>0.05), different lowercase letters indicate significant difference (P<0.05), and different uppercase letters indicate extremely significant difference (P<0.01).

[0073] pH value is one of the important indicators for determining meat quality. Studies have shown that pH value is related to many quality traits of meat, such as tenderness, water-binding capacity, meat color, etc. Meat quality mainly depends on water, crude protein and crude fat content, and the juiciness of meat is directly related to the intramuscular fat and water content of meat.

[0074] The results of the effects of black wolfberry by-products on the conventional nutrition of fattening mutton are shown in Table 2. At different levels of secondary fruit, there was no significant difference in pH between the CK group and the experimental group, and the H1 group was significantly higher than the H3 group; the fat content of the CK group was significantly higher than that of the experimental group, and the H1 group was significantly higher than that of the H2 group; the protein content of the CK group was extremely significantly lower than that of the H3 group, and there was no significant difference with other experimental groups, and there was no significant difference between the experimental groups. At different leaf levels, the fat content of the CK group was extremely significantly higher than that of the experimental group, and there was no significant difference between the experimental groups; the protein content of the CK group was significantly lower than that of the H2 group, and there was no significant difference between the experimental groups, and there was no significant difference between the experimental groups. At different branch levels, the fat content of the CK group was extremely significantly higher than that of the experimental group, and there was no significant difference between the experimental groups; the protein content of the control group was extremely significantly lower than that of the H5 group, and significantly lower than that of other experimental groups, and there was no significant difference between the experimental groups. In summary, black wolfberry by-products have a certain effect on the conventional nutritional components of fattening mutton after feeding. The fat content of the treatment groups was significantly lower than that of the CK group, the protein content of the 8% secondary fruit group and the 10% branch group was significantly higher than that of the CK group, and the protein content of the 5% leaf group was significantly higher than that of the CK group.

[0075] Table 3 Effect of black wolfberry byproducts on flesh color and water loss rate (n=3)

[0076]

[0077] Note: Data in the same row without letters or with the same letters indicate no significant difference (P>0.05), different lowercase letters indicate significant difference (P<0.05), and different uppercase letters indicate extremely significant difference (P<0.01).

[0078] Meat color can reflect the freshness of muscle quality and affect consumer purchasing power. Meat color can be judged visually with the naked eye. Meat color is directly related to the content of myoglobin and hemoglobin in the muscle. Mutton is usually bright red or dark red. Meat color can be measured by brightness, redness, and yellowness. Consumers generally pay attention to the redness of meat, which can reflect the content of myoglobin and hemoglobin in the muscle. The larger the L* value, the higher the meat color and the better the glossiness.

[0079] The results of the effects of black wolfberry by-products on the meat color and water loss rate of fattening mutton are shown in Table 3. At different levels of secondary fruit, the L value of CK group and was significantly lower than that of H1 group, and the H1 group was significantly higher than that of H3 group; the a value of the control group was significantly higher than that of the experimental group, and the H1 group was significantly higher than that of H3 group; at different leaf levels, the L value of the control group and was significantly lower than that of the experimental group, and the a value of the CK group was significantly higher than that of the experimental group. At different branch levels, the L value of the control group and was significantly lower than that of H1 and H1 groups, and the a value of the CK group was significantly higher than that of the experimental group. It was found that the secondary fruit, leaves and branches of black wolfberry had a certain effect on the L value and a value of fattening sheep. In summary, it was found that the by-products of black wolfberry had a certain effect on the meat color of fattening mutton. Among them, the L values ​​of the 2% secondary fruit group, 10% leaf group, 15% leaf group, 20% branch group and 30 branch group were significantly higher than those of the CK group, the L values ​​of the 5% secondary fruit group and 10% branch group were significantly higher than those of the CK group, and the a values ​​of the treatment groups were significantly lower than those of the CK group.

[0080] Table 4 Effect of Lycium ruthenicum by-products on mutton flavor substances (n=3)

[0081]

[0082] Note: Data in the same row without letters or with the same letters indicate no significant difference (P>0.05), different lowercase letters indicate significant difference (P<0.05), and different uppercase letters indicate extremely significant difference (P<0.01).

[0083] Cholesterol is related to the body's lipid metabolism, and its oxidation products are harmful to the body; thiamine has a high correlation with the formation of mutton aroma and mutton smell.

[0084] The results of the effects of black wolfberry by-products on the flavor substances of fattening mutton are shown in Table 4. At different secondary fruit levels, the cholesterol content of the control group was significantly higher than that of the H3 group, and the thiamine content of the control group was significantly higher than that of the H3 group. At different leaf levels, the cholesterol content of the control group was significantly higher than that of the experimental group, the cholesterol content of the control group was significantly higher than that of the H6 group, the thiamine content of the CK group was significantly higher than that of the experimental group, and the thiamine content of the CK group was significantly higher than that of the H5 and H6 groups. At different branch levels, the cholesterol content of the CK group was extremely significantly higher than that of the experimental group, and the thiamine content of the CK group was extremely significantly higher than that of the experimental group. In summary, it was found that black wolfberry by-products have a certain effect on the flavor substances of fattening sheep. Among them, the cholesterol content of 15% leaf group, 10% branch group, 20 branch group and 30 branch group was extremely significantly lower than that of CK group, and the cholesterol content of 8% secondary fruit group, 5% leaf group and 10% leaf group was significantly lower than that of CK group; the thiamine content of 15% leaf group, 10% branch group, 20 branch group and 30 branch group was extremely significantly lower than that of CK group, and the thiamine content of 8% secondary fruit group, 5% leaf group and 10% leaf group was significantly lower than that of CK group.

[0085] Table 5 Effect of Lycium ruthenicum by-products on mutton fatty acids (n=3)

[0086]

[0087] Note: Data in the same row without letters or with the same letters indicate no significant difference (P>0.05), different lowercase letters indicate significant difference (P<0.05), and different uppercase letters indicate extremely significant difference (P<0.01).

[0088] Fat not only increases the tenderness of meat, but is also related to the juiciness and flavor of meat. In terms of fatty acid composition, unsaturated fatty acids can better improve the flavor of meat. Unsaturated fatty acids have a higher content than saturated fatty acids, and the meat tastes better. Oleic acid is considered to be the main fatty acid in meat, and the increase in oleic acid content can greatly improve the flavor of meat.

[0089] The results of the effects of black wolfberry byproducts on fatty acids in fattening sheep meat are shown in Table 5. At the level of secondary fruit and leaves, the content of cis-11-eicosenoic acid was not significant, and at the level of branches, the content of cis-11-eicosenoic acid in the H8 group was significantly the highest. In summary, black wolfberry byproducts have little effect on fatty acids in fattening sheep, except that the content of cis-11-eicosenoic acid in the 20% branch group was significantly higher than that in the CK group.

[0090] Table 6 Effect of Lycium barbarum by-products on amino acids in mutton (n=3)

[0091]

[0092] Note: Data in the same row without letters or with the same letters indicate no significant difference (P>0.05), different lowercase letters indicate significant difference (P<0.05), and different uppercase letters indicate extremely significant difference (P<0.01).

[0093] The type and content of amino acids determine the nutritional value of protein. The type and content of amino acids in mutton are related to the type of animal feed, etc. The quality of meat can be reflected by the taste and nutritional value of meat. The type and content of amino acids in muscle are important indicators for evaluating the nutritional value of meat protein.

[0094] The results of the effects of black wolfberry by-products on amino acids in fattening mutton are shown in Table 6. At different levels of secondary fruit, the glycine content in the CK group was significantly lower than that in the H1 group, and the aminobutyric acid content in the CK group was significantly lower than that in the H1 group. At different leaf levels, the glycine content in the CK group was extremely significantly lower than that in the H5 and H6 groups, the aminobutyric acid content in the CK group was significantly lower than that in the H6 group, the proline content in the CK group was extremely significantly lower than that in the H5 and H6 groups, the aspartic acid content in the CK group was extremely significantly lower than that in the H6 group, and the glutamic acid content in the CK group was extremely significantly higher than that in the H6 group. At different branch levels, the aminobutyric acid content in the CK group was extremely significantly lower than that in the H8 group. In summary, the amino acid content of fattening mutton after feeding with black wolfberry by-products has a certain improvement. Among them, the glycine in the 10% and 15% leaf groups and the proline and aspartic acid in the 15% leaf group were extremely significantly higher than those in the CK group, and the threonine in the 15% leaf group and the 10% branch group and the glutamine in the 2% secondary fruit were significantly higher than those in the CK group.

[0095] The feed provided by the invention can effectively reduce the content of cholesterol and thiamine in mutton, as well as the content of mutton fat, and increase the content of protein and amino acids, thereby achieving the purpose of improving the quality of mutton.

[0096] Summarize:

[0097] 1. It was found that the byproducts of black wolfberry had a certain effect on the color of fattening mutton. The L values ​​of the 2% secondary fruit group, 10% leaf group, 15% leaf group, 20% branch group and 30 branch group were significantly higher than those of the CK group, and the L values ​​of the 5% secondary fruit group and 10% branch group were significantly higher than those of the CK group. The a values ​​of the treatment groups were significantly lower than those of the CK group.

[0098] 2. The feeding of black wolfberry byproducts had a certain effect on the conventional nutritional components of fattening mutton. The fat content of the treatment group was significantly lower than that of the CK group, the protein content of the 8% secondary fruit group and the 10% branch group was significantly higher than that of the CK group, and the protein content of the 5% leaf group was significantly higher than that of the CK group.

[0099] 3. The byproducts of black wolfberry have a certain effect on the flavor substances of fattening sheep. The cholesterol content of 15% leaf group, 10% branch group, 20 branch group and 30 branch group is significantly lower than that of CK group, and the cholesterol content of 8% secondary fruit group, 5% leaf group and 10% leaf group is significantly lower than that of CK group; the thiamine content of 15% leaf group, 10% branch group, 20 branch group and 30 branch group is significantly lower than that of CK group, and the thiamine content of 8% secondary fruit group, 5% leaf group and 10% leaf group is significantly lower than that of CK group.

[0100] 4. The by-products of black wolfberry have little effect on the fatty acids of fattening sheep. Except that the cis-11-eicosenoic acid content in the 20% branch group was significantly higher than that in the CK group, the oleic acid content in the H8 and H9 groups using black wolfberry branches was significantly higher than that in the CK group, indicating that the use of black wolfberry branches to make sheep feed can make the mutton of sheep have a better flavor.

[0101] 5. At different levels of secondary fruits, the glycine content in the CK group was significantly lower than that in the H1 group, and the aminobutyric acid content in the CK group was significantly lower than that in the H1 group. At different leaf levels, the glycine content in the CK group was extremely significantly lower than that in the H5 and H6 groups, the aminobutyric acid content in the CK group was significantly lower than that in the H6 group, the proline content in the CK group was extremely significantly lower than that in the H5 and H6 groups, the aspartic acid content in the CK group was extremely significantly lower than that in the H6 group, and the glutamic acid content in the CK group was extremely significantly higher than that in the H6 group. At different branch levels, the aminobutyric acid content in the CK group was extremely significantly lower than that in the H8 group. In summary, the amino acid content in fattening sheep fed with black wolfberry by-products was improved to a certain extent. Among them, the glycine in the 10% and 15% leaf groups and the proline and aspartic acid in the 15% leaf group were extremely significantly higher than those in the CK group, and the threonine in the 15% leaf group and the 10% branch group and the glutamine in the 2% secondary fruits were significantly higher than those in the CK group.

[0102] In summary, adding the by-products of black wolfberry to sheep feed can improve meat quality, flavor and nutrition, and is an excellent source of breeding feed.

[0103] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

Claims

1. Use of the by-products of black wolfberry for preparing sheep feed; the black wolfberry by-products are one or more combinations of the secondary fruits of black wolfberry, the leaves of black wolfberry, and the branches of black wolfberry.

2. A sheep feed, characterized in that: The invention comprises the by-products of black wolfberry, wherein the by-products of black wolfberry are one or more combinations of secondary black wolfberry fruits, leaves of black wolfberry and branches of black wolfberry.

3. The sheep feed according to claim 2, characterized in that: The amount of the black wolfberry by-product is equivalent to 1-35wt% of the total weight of the sheep feed.

4. The sheep feed according to claim 3, characterized in that: The feed comprises the following mass percentages: 28% to 36% corn, 4% to 11% wheat bran, 6% to 14% cottonseed meal, 0% to 20% corn stalks, 15% to 21% alfalfa hay, 5% premix and black wolfberry by-products.

5. The sheep feed according to claim 4, characterized in that: The sheep feed comprises 33% to 36% corn, 4% to 5% wheat bran, 12% to 14% cottonseed meal, 16% to 19% corn stalks, 19% to 21% alfalfa hay, 5% premix, and 1% to 3% secondary black wolfberry fruit; Or, comprising 31% to 33% corn, 6% to 7% wheat bran, 11% to 13% cottonseed meal, 16% to 19% corn stover, 19% to 21% alfalfa hay, 5% premix, and 4% to 6% secondary black wolfberry fruit; Or, it contains 29% to 32% corn, 5% to 6% wheat bran, 11% to 13% cottonseed meal, 16% to 18% corn straw, 19% to 21% alfalfa hay, 5% premix, and 7% to 9% secondary black wolfberry fruit. Or, it contains 32% to 34% corn, 6% to 7% wheat bran, 9% to 12% cottonseed meal, 17% to 20% corn stalks, 19% to 21% alfalfa hay, 5% premix, and 4% to 6% black wolfberry leaves. Or, it contains 30% to 33% corn, 5% to 7% wheat bran, 7% to 9% cottonseed meal, 18% to 21% corn stalks, 17% to 19% alfalfa hay, 5% premix, and 9% to 11% black wolfberry leaves. Or, it contains 30% to 33% corn, 5% to 6% wheat bran, 6% to 8% cottonseed meal, 18% to 21% corn stalks, 15% to 17% alfalfa hay, 5% premix, and 14% to 16% black wolfberry leaves. Or, it contains 29% to 32% corn, 9% to 10% wheat bran, 10% to 13% cottonseed meal, 11 to 13% corn straw, 19% to 21% alfalfa hay, 5% premix, and 9% to 11% branches of black wolfberry. Or, it contains 32% to 35% corn, 7% to 8% wheat bran, 9% to 11% cottonseed meal, 1% to 3% corn straw, 19% to 21% alfalfa hay, 5% premix, and 19% to 21% branches of black wolfberry. Or, it contains 28% to 30% corn, 10% to 11% wheat bran, 9% to 11% cottonseed meal, 0 to 2% corn straw, 15% to 17% alfalfa hay, 5% premix, and 29% to 31% branches.

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