Additive composition for improving meat quality of live pigs as well as preparation process and application of additive composition

Abstract

The invention relates to an additive composition for improving the meat quality of live pigs and a preparation process and application thereof, and the additive composition for improving the meat quality of the live pigs is prepared from the following raw materials: 1-3 parts of pericarpium citri reticulatae, 5-10 parts of dendrobe, 1-3 parts of liquorice, 1-2 parts of purslane, 2-4 parts of houttuynia cordata, 5-10 parts of radix puerariae and 2-6 parts of horseweed herb. The herba portulacae and the herba houttuyniae are subjected to extraction treatment through ethyl alcohol and then compounded with slurry obtained by boiling other plant raw materials, the bioavailability of the plant raw materials is improved, and the additive composition for improving the pork quality of the live pigs is obtained and can increase the appetite of the pigs and improve the immunity of the pigs after being added into pig feed. The growth of the pigs is promoted, and the finally obtained pork is excellent in meat quality and delicious in flavor.

Description

Technical Field

[0001] The present invention relates to the technical field of pig breeding, and in particular to an additive composition for improving the quality of pig meat, and a preparation process and application thereof. Background Art

[0002] Pork is a kind of meat with very rich nutritional value and is also a common food in life. Pork contains a large amount of protein, fatty acids, carbohydrates, etc. The high-quality protein in pork can provide energy for the body and has a good effect on the body's composition and repair of tissues. Pork also contains rich fatty acids. Fatty acids are the main component of human cells and can help the body absorb fat-soluble vitamins, etc. Therefore, eating pork can provide energy for the body, and the nutrients in pork are also easily absorbed by the human body, which plays an important role in the body.

[0003] For a long time, due to the pig farming industry's excessive pursuit of pig growth rate, feed conversion efficiency and lean meat rate, the quality of pork has declined, the moisture and flavor of the meat have deteriorated, and there is a large gap between the quality of pork and consumer expectations.

[0004] Chinese herbal medicine is rich in various nutrients, including flavonoids, phenolic acids, saponins, terpenes, and coumarin compounds, which can promote animal growth, anti-inflammatory and antioxidant effects, as well as intestinal health. Therefore, Chinese herbal medicine is widely used as feed to improve the quality of raw pork. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides an additive composition for improving the quality of raw pork, its preparation process and application, and the additive composition for improving the quality of raw pork is prepared using various Chinese herbal medicines such as tangerine peel, dendrobium, purslane, licorice, houttuynia cordata, kudzu root, and fleabane as raw materials.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions: An additive composition for improving the quality of raw pork. The raw materials of the composition include: dried tangerine peel, dendrobium, liquorice, purslane, houttuynia cordata, kudzu root and fleabane.

[0007] Preferably, the raw materials of the composition include 1-3 parts of dried tangerine peel, 1-3 parts of dendrobium, 1-3 parts of liquorice, 1-2 parts of purslane, 2-4 parts of houttuynia, 5-10 parts of kudzu root, and 2-6 parts of fleabane.

[0008] In the present invention, the tangerine peel has the effect of promoting qi and strengthening the spleen, and is good at treating the syndrome of spleen and stomach qi stagnation; the dendrobium has the effect of nourishing the lungs and stomach, replenishing qi and blood, soothing the liver and regulating qi, moistening dryness and relieving cough. The purslane has a killing or inhibitory effect on Escherichia coli, Shigella dysenteriae, Salmonella typhi and various pyogenic cocci, and is called a natural antibiotic; the licorice is flat in nature, enters the heart, lung, spleen, and stomach meridians, and has the functions of tonifying the spleen and replenishing qi, removing phlegm and relieving cough, clearing away heat and detoxifying, relieving pain, and harmonizing various medicines; the houttuynia cordata contained in the houttuynia cordata decoction and other ingredients can enhance the secretion and phagocytic ability of leukocytes in the blood, improve human serotonin, resist the invasion of pathogens, and help to enhance the body's immune function. The kudzu root can help regulate endocrine, promote metabolism, improve metabolic levels, help reduce fat accumulation, and maintain a healthy state of the body. The sphagnum amarum is slightly bitter, enters the liver meridian, and has a bitter taste. The liver is responsible for regulating qi and storing blood. It can regulate qi and promote the normal operation of meridians in the body.

[0009] The present invention also provides a preparation process of an additive composition for improving the quality of raw pork, comprising the following steps: S1. Dry and crush tangerine peel, dendrobium, purslane, liquorice, houttuynia, kudzu root and scutellaria baicalensis respectively, and sieve through 200-400 mesh for later use; S2, mixing the purslane powder and the houttuynia powder, adding 60-75wt% ethanol aqueous solution for extraction, evaporating, and drying to obtain extracts of purslane and houttuynia; Preferably, the weight ratio of the purslane powder to the houttuynia powder in S2 is 1:2-3; Preferably, the extraction temperature in S2 is 70-80°C, and the extraction time is 30-60min; S3, mixing the powders of dried tangerine peel, dendrobium, liquorice, kudzu root and sphagnum eryngii to obtain a plant mixture, adding water to the mixture to boil the mixture to obtain a slurry; Preferably, the boiling temperature in S3 is 85-95°C; Preferably, the mass ratio of the plant mixture to water in S3 is 1:1.5-2; Preferably, the water content of the slurry in S3 is 50-60% by weight; S4. Add the extracts of Purslane and Houttuynia cordata obtained in S2 to the slurry to obtain an additive composition for improving the quality of raw pork.

[0010] The present invention also provides an application of an additive composition for improving the quality of raw pork in pig feed Preferably, the additive composition for improving the quality of raw pork is added to pig feed in an amount of 1% to 3% of the weight of the pig feed.

[0011] Beneficial effects: The present invention provides an additive composition for improving the quality of raw pork, and a preparation process and application thereof. The composition of the present invention adopts a variety of Chinese herbal medicines such as dried tangerine peel, dendrobium, purslane, liquorice, houttuynia, kudzu root, and fleabane. The combination of the medicines has the effects of clearing away heat and detoxifying, nourishing yin and moistening dryness, moistening the lungs and removing phlegm, tonifying the middle and calming the mind, and strengthening the spleen and stomach. The slurry is prepared by extraction, slurry boiling, compounding and other processes, and is added to pig feed as an additive to improve the immunity of pigs and increase the feed-to-meat conversion rate of pigs. The application of the additive composition of the present invention to pig feed is not only safe, without the side effects of antibiotics and chemicals, but also can promote the growth of pigs, and the pork finally obtained has excellent meat quality and delicious flavor. DETAILED DESCRIPTION

[0012] The technical scheme of the present invention is further described below in conjunction with specific examples. The raw materials used in the following examples, unless otherwise specified, can be obtained from conventional commercial sources; the methods used, unless otherwise specified, are conventional methods in the art.

[0013] Example 1 A preparation method for an additive composition for improving the quality of raw pork comprises the following steps: S1. Dry and crush dried orange peel, dendrobium, purslane, liquorice, houttuynia, kudzu root and scutellaria baicalensis respectively, and sieve through 400 mesh for later use; S2, 2 parts of purslane powder and 4 parts of houttuynia powder were mixed, and a 75 wt % ethanol aqueous solution was added at a material-liquid ratio of 1:20 (g / mL), and the mixture was stirred at 70°C for 30 min, and the mixture was distilled under reduced pressure until no liquid remained, to obtain extracts of purslane and houttuynia; S3, mixing 3 parts of dried tangerine peel, 3 parts of dendrobium, 3 parts of liquorice, 10 parts of kudzu root, and 6 parts of scutellaria baicalensis powder to obtain a plant mixture, adding water to the plant mixture according to a material-liquid ratio of 1:2 (g / mL), heating to 85°C for slurrying, until a slurry with a water content of 60wt% is obtained; S4. Add the extracts of Purslane and Houttuynia cordata obtained in S2 to the slurry to obtain an additive composition for improving the quality of raw pork.

[0014] Example 2 A preparation method for an additive composition for improving the quality of raw pork comprises the following steps: S1. Dry and crush tangerine peel, dendrobium, purslane, liquorice, houttuynia, kudzu root and scutellaria baicalensis respectively, and sieve through 200 mesh for later use; S2, mixing 1 part of purslane powder and 3 parts of houttuynia cordata powder, according to the material-liquid ratio of 1:20 (g / mL), adding 60wt% ethanol aqueous solution, stirring at 70°C for 60min, evaporating, and drying to obtain extracts of purslane and houttuynia cordata; S3, mixing 1 part of dried tangerine peel, 1 part of dendrobium, 1 part of liquorice, 5 parts of kudzu root, and 2 parts of sphagnum effusum powder to obtain a plant mixture, adding water to the plant mixture according to a material-liquid ratio of 1:1.5 (g / mL), heating to 95°C for slurrying, until a slurry with a water content of 50wt% is obtained; S4. Add the extracts of Purslane and Houttuynia cordata obtained in S2 to the slurry to obtain an additive composition for improving the quality of raw pork.

[0015] Example 3 A pig feed containing an additive composition for improving the quality of raw pork, comprising, by mass percentage, 57% corn flour, 20% soybean meal, 5% fish meal, 12.15% wheat bran, 3% of the additive composition for improving the quality of raw pork in Example 1, 1% calcium hydrogen phosphate, 0.5% shell powder, 0.35% salt, and 1% vitamins.

[0016] Example 4 A pig feed containing an additive composition for improving the quality of raw pork, comprising, by mass percentage, 59% corn flour, 20% soybean meal, 5% fish meal, 12.15% wheat bran, 1% of the additive composition for improving the quality of raw pork in Example 2, 1% calcium hydrogen phosphate, 0.5% shell powder, 0.35% salt, and 1% vitamins.

[0017] Comparative Example 1 A preparation method for an additive composition for improving the quality of raw pork comprises the following steps: S1. Dry and crush tangerine peel, dendrobium, purslane, liquorice, houttuynia, kudzu root and scutellaria baicalensis respectively, and sieve through 400 mesh for later use; S2. Mix 2 parts of purslane, 3 parts of dried tangerine peel, 3 parts of dendrobium, 3 parts of liquorice, 4 parts of houttuynia, 10 parts of kudzu root and 6 parts of eriophorum to obtain an additive composition for improving the quality of raw pork.

[0018] Comparative Example 2 A preparation method for an additive composition for improving the quality of raw pork comprises the following steps: S1. Dry and crush dried orange peel, dendrobium, liquorice, kudzu root and scutellaria baicalensis respectively, and sieve through 400 mesh for later use; S2. Mix 3 parts of dried tangerine peel, 3 parts of dendrobium, 3 parts of liquorice, 10 parts of kudzu root, and 6 parts of eriophorum to obtain a plant mixture; add water to the plant mixture at a material-liquid ratio of 1:2 (g / mL); heat to 85°C for slurrying to obtain a slurry with a water content of 60wt%, which is an additive composition for improving the quality of raw pork.

[0019] Comparative Example 3 A preparation method for an additive composition for improving the quality of raw pork comprises the following steps: S1. Dry and crush tangerine peel, dendrobium, purslane, liquorice, houttuynia, kudzu root and scutellaria baicalensis respectively, and sieve through 400 mesh for later use; S2. Mix 2 parts of purslane, 3 parts of dried tangerine peel, 3 parts of dendrobium, 3 parts of licorice, 4 parts of houttuynia, 10 parts of kudzu root, and 6 parts of eriophorum to obtain a plant mixture; add water to the plant mixture at a material-liquid ratio of 1:2 (g / mL); heat to 85°C for slurrying to obtain a slurry with a water content of 60wt%, which is an additive composition for improving the quality of raw pork.

[0020] Comparative Example 4 A pig feed containing an additive composition for improving the quality of raw pork, which includes, by mass percentage, 57% corn flour, 20% soybean meal, 5% fish meal, 12.15% wheat bran, 3% of the additive composition for improving the quality of raw pork in Comparative Example 1, 1% calcium hydrogen phosphate, 0.5% shell powder, 0.35% salt, and 1% vitamins.

[0021] Comparative Example 5 A pig feed containing an additive composition for improving the quality of raw pork, which includes, by mass percentage, 57% corn flour, 20% soybean meal, 5% fish meal, 12.15% wheat bran, 3% of the additive composition for improving the quality of raw pork in comparative example 2, 1% calcium hydrogen phosphate, 0.5% shell powder, 0.35% salt, and 1% vitamins.

[0022] Comparative Example 6 A pig feed containing an additive composition for improving the quality of raw pork, which includes, by mass percentage, 57% corn flour, 20% soybean meal, 5% fish meal, 12.15% wheat bran, 3% of the additive composition for improving the quality of raw pork of comparative example 3, 1% calcium hydrogen phosphate, 0.5% shell powder, 0.35% salt, and 1% vitamins.

[0023] Feed effect The experiment selected 30 21-day-old weaned piglets, 6 in each group, and divided them into 5 groups according to the principle of similar weight and parity. After feeding for 3 months with the feed in Examples 3 and 4 and Comparative Examples 4-6, the immune index was tested; after feeding for 6 months, the weight index was tested. During the experiment, the feed was divided into 3 times a day according to the proportion, and the feed amount was adjusted according to the growth cycle of the pigs, trying not to feed too much or too little. The pigs were free to eat and drink water, and other feeding management and immunization procedures were consistent with the pig farm. The feeding situation of the test pigs was recorded every day during the period.

[0024] Average daily gain (ADG) = (total weight of the final group - total weight of the initial group) / (number of test days × number of heads in the group); Feed to meat ratio (F / G) = average daily feed intake (ADFI) / average daily gain (ADG).

[0025] The test results are shown in Tables 1 and 2.

[0026] Table 1 Immune function indicators of piglets 3 months later (IgA, IgG, and IgM levels in serum)

[0027] Table 2 Average weight gain and feed-to-meat ratio of piglets after 6 months

[0028] As shown in Table 1, the feeds in Examples 3 and 4 were added with the additive compositions for improving pork quality prepared in Examples 1 and 2, respectively. After feeding piglets with the additive compositions for improving pork quality for three months, the contents of the three immune proteins in the piglets were higher than those in the piglets fed with the feeds in Comparative Examples 4-5.

[0029] As can be seen from Table 2, the feeds in Examples 3 and 4 were added with the additive compositions for improving the quality of raw pork prepared in Examples 1 and 2, respectively. After feeding piglets with the additive compositions for improving the quality of raw pork for six months, the average daily weight gain of the piglets was higher than that of the piglets fed with the feeds in Comparative Examples 4-5, while the feed-to-meat ratio of the piglets was lower than that of the piglets fed with the feeds in Comparative Examples 4-5.

[0030] In addition, the pork obtained from the pigs in the embodiment has excellent meat quality and is delicious after being tasted after cooking.

[0031] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical solution of the present invention, which should be included in the scope of the claims of the present invention.

Claims

1. A process for preparing an additive composition for improving the quality of raw pork, characterized in that: The following steps are involved: S1, respectively drying, crushing, sieving through 200-400 meshes of raw materials including dried orange peel, dendrobium, purslane, liquorice, houttuynia, kudzu root and scutellaria baicalensis, and setting aside; S2, mixing the purslane powder and the houttuynia powder, adding 60-75wt% ethanol aqueous solution for extraction, evaporating, and drying to obtain extracts of purslane and houttuynia; S3. Mix the powders of dried tangerine peel, dendrobium, liquorice, kudzu root and Erigeron chinensis to obtain a plant mixture, add water to the plant mixture to boil and obtain a slurry; S4. Add the extracts of purslane and houttuynia cordata obtained in S2 to the slurry to obtain an additive composition for improving the quality of raw pork.

2. The preparation process according to claim 1, characterized in that: In S1, the raw materials include, by weight, 1-3 parts of dried tangerine peel, 5-10 parts of dendrobium, 1-3 parts of licorice, 1-2 parts of purslane, 2-4 parts of houttuynia cordata, 5-10 parts of kudzu root, and 2-6 parts of eriophorum.

3. The preparation process according to claim 1, characterized in that: S2 The weight ratio of the purslane powder to the houttuynia powder is 1:2-3.

4. The preparation process according to claim 1, characterized in that: The extraction temperature in S2 is 70-80°C, and the extraction time is 30-60min.

5. The preparation process according to claim 1, characterized in that: The boiling temperature of S3 is 85-95°C.

6. The preparation process according to claim 1, characterized in that: The mass ratio of the plant mixture to water described in S3 is 1:1.5-2.

7. The preparation process according to claim 1, characterized in that: The water content of the slurry described in S3 is 50-60% by weight.

8. An additive composition for improving the quality of raw pork prepared according to the preparation process according to any one of claims 1-7.

9. Use of the additive composition for improving the quality of raw pork according to claim 8 in preparing pig feed.

10. The use of the additive composition for improving the quality of raw pork according to claim 9 in preparing pig feed, characterized in that: The additive composition for improving the quality of raw pork is added in an amount of 1-3% of the weight of the pig feed when preparing pig feed.

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