A feed additive for optimizing frozen poultry meat quality and its preparation method and application

Abstract

The application relates to the technical field of animal feed, and specifically discloses a feed additive for optimizing the quality of frozen poultry meat, and a preparation method and application thereof. A method for preparing a feed additive for optimizing the quality of frozen poultry meat, comprising the following steps: S1, mixing whey protein and sodium hyaluronate to obtain a protein complex; S2, mixing oil, protein complex and natural antioxidant to obtain an embedded antioxidant emulsion; S3, mixing oyster mushroom residue, fish meal, compound probiotics and soybean meal, and anaerobically fermenting to obtain selenium-enriched fermented residue; S4, evenly mixing the embedded antioxidant emulsion and selenium-enriched fermented residue to obtain a feed additive. The composition of the present application can be used for poultry breeding, and can greatly improve the antioxidant capacity and tenderness of poultry meat. The frozen meat under conventional poultry meat logistics process still has a certain taste and a high nutritional content.

Description

Technical Field

[0001] The present application relates to the technical field of animal feed, and in particular to a feed additive for optimizing the quality of frozen poultry meat, and a preparation method and application thereof. Background Art

[0002] Frozen meat refers to meat that has been pre-cooled and acid-drained after slaughter, quickly frozen, and then stored below -18°C, with the deep meat temperature reaching below minus 6°C. With the development of global cold chain logistics technology and the increasing awareness of food safety among consumers, frozen meat is becoming increasingly popular in the domestic and foreign markets due to its advantages such as easy long-term storage and low transportation costs.

[0003] According to data, consumers in most cities can only buy frozen meat products. However, most meat, especially poultry, which is a type of meat that is naturally tough, will have a worse taste and lose nutrients after being frozen. This is because the cell structure of the meat is destroyed during the freezing process, causing the meat to become dry and hard after thawing. In addition, the meat fibers will become dry and loose during the freezing process, losing their original tender taste. The oxidation of protein and fat will also produce bad flavor and odor, making the meat drier and harder.

[0004] In order to solve this problem, some relevant technicians started with freezing technology, and maintained the taste and nutritional content of poultry meat as much as possible by controlling the freezing temperature, freezing rate and frozen meat storage time. However, the above measures will greatly complicate the freezing process, and different processing parameters must be used for freezing of meat in different locations, which is less feasible in actual operation. Therefore, researchers proposed that under the conventional poultry logistics process, frozen meat can still have a certain taste and nutrition. Only by optimizing and changing the poultry breeding work can it be more feasible, especially adding additives with specific functions to the feed to optimize the meat quality, which may become an effective measure to optimize the quality of frozen poultry meat. Summary of the invention

[0005] In order to solve the above technical problems, the present application provides a feed additive for optimizing the quality of frozen poultry meat, and a preparation method and application thereof.

[0006] In a first aspect, the present application provides a method for preparing a feed additive for optimizing the quality of frozen poultry meat, comprising the following steps: S1, dispersing whey protein and sodium hyaluronate in a weight ratio of (2-5):1 in water, adjusting the pH in the system to 8-11, stirring, freezing, and vacuum drying to obtain a protein complex, wherein the whey protein comprises whey protein isolate and / or hydrolyzed whey protein; S2, mixing oil in a weight ratio of (8-12):100:(4.5-6), the protein complex obtained in step S1, and a natural antioxidant, homogenizing and ultrasonically treating to obtain an embedded antioxidant emulsion, wherein the natural antioxidant comprises an Artemisia annua extract, a Salvia miltiorrhiza extract, and a Taraxacum officinale extract; S3, mixing Pleurotus ostreatus residue, fish meal, and a total number of probiotics ≥3×10 9 CFU / g of composite probiotics and soybean meal are mixed and anaerobically fermented at a temperature of 35-40°C to obtain selenium-enriched fermented bacterial residue; S4, the embedded antioxidant emulsion obtained in step S2 and the selenium-enriched fermented bacterial residue obtained in step S3 are mixed evenly in a weight ratio of 1: (0.8-1.2) to obtain a feed additive.

[0007] Optionally, in step S2, the antioxidant oil is gardenia fruit oil.

[0008] Optionally, the dandelion extract comprises dandelion polysaccharide and dandelion flavonoids in a weight ratio of 1:1.

[0009] Optionally, the Salvia miltiorrhiza extract includes tanshinones.

[0010] By adopting the above technical scheme, the present application first mixes whey protein and sodium hyaluronate to obtain a protein complex. Whey protein is rich in amino acids, vitamins and minerals. Adding it to feed additives can improve the nutritional value and functionality of feed, thereby improving the nutritional content of poultry meat. Sodium hyaluronate is used to improve the antioxidant, thermal stability and emulsification of whey protein. At the same time, sodium hyaluronate itself has a lubricating effect. After being digested and absorbed by the intestines of poultry, it can be distributed to other body tissues of poultry, making the meat more tender and smooth. Therefore, the protein complex of the present application can greatly improve the nutritional content and tenderness of poultry meat.

[0011] Subsequently, the present application mixes the oil, protein complex and natural antioxidants, and uses Artemisia annua extract, Salvia miltiorrhiza extract and Taraxacum officinale extract for compounding, which has good synergistic and antioxidant effects. After being digested and absorbed by the intestinal tract of poultry, the antioxidant capacity of poultry meat can be greatly improved. After the oil and protein complex are mixed and emulsified, an O / W type mixed emulsion with good emulsification, excellent antioxidant capacity and high stability can be obtained, and the natural antioxidant with high antioxidant capacity but poor stability is coated to obtain an encapsulated antioxidant emulsion. The encapsulation treatment can reduce the degradation degree of the natural antioxidant during the gastrointestinal digestion process of poultry and improve its bioaccessibility, thereby ensuring that it can exert its due antioxidant capacity.

[0012] Finally, this application mixed and fermented Pleurotus ostreatus residue, fish meal, compound probiotics and soybean meal to obtain selenium-rich fermented residue and mixed it evenly with the embedded antioxidant emulsion to obtain a feed additive. The selenium-rich fermented residue can effectively improve the apparent metabolic rate of nutrients of poultry and increase the protein content in meat. More importantly, the selenium-rich fermented residue can promote the intestinal morphology development of poultry and improve the intestinal absorption capacity, thereby making the absorption and digestion of the embedded antioxidant emulsion in the intestine of poultry higher, further optimizing the effect of feed additives on improving the antioxidant capacity of poultry.

[0013] In summary, the feed additive of the present application can greatly improve the antioxidant capacity and tenderness of poultry meat, greatly reduce the degree of dry meat and loose fibers after freezing, and greatly reduce the degree of oxidation of protein and fat. There is almost no bad flavor and odor, and the meat quality will not deteriorate further. Adding the feed additive of the present application to feed and raising poultry can make the frozen poultry meat have a certain taste and a high nutritional content under the conventional poultry logistics process. Experimental data show that after consuming the feed additive of the present application, the superoxide dismutase (SOD) in the poultry meat is as high as 148.52U / mL, and the protein content decrease rate before and after freezing is only 2.28%.

[0014] Preferably, in step S1, the weight ratio of whey protein to sodium hyaluronate is 4.2:1.

[0015] By adopting the above technical scheme, the present application strictly controls the weight ratio of whey protein and sodium hyaluronate, and obtains a protein complex with a larger specific surface area and a better dispersion effect. When mixed and emulsified with oil, a more stable mixed emulsion can be formed, which can also achieve a better effect of encapsulating natural antioxidants.

[0016] Preferably, in step S1, the whey protein comprises whey protein isolate and whey protein hydrolyzate in a weight ratio of 3:(1-2).

[0017] Preferably, the weight ratio of the whey protein isolate to the whey protein hydrolyzate is 3:1.5.

[0018] By adopting the above technical scheme, the present application utilizes whey protein isolate and hydrolyzed whey protein in a weight ratio of 3: (1-2) as whey protein, thereby optimizing the antioxidant effect of feed additives. Although there is no significant difference in antioxidant effect when the two are used alone, when they are used together within the weight ratio range specified in the present application, the antioxidant effect is greatly improved, especially when the weight ratio of the two is further controlled to 3:1.5 in the present application, the SOD content in the meat after slaughter and the protein content after freezing are further improved.

[0019] Preferably, in step S1, the pH is adjusted to 9.

[0020] By adopting the above technical scheme, the present application strictly controls the pH value when whey protein and sodium hyaluronate are mixed, and obtains a protein complex with a larger specific surface area and a better dispersion effect. When mixed and emulsified with oil, a more stable mixed emulsion can be formed, which can also achieve a better effect of encapsulating natural antioxidants.

[0021] Preferably, in step S2, the Artemisia annua extract is prepared by the following method: drying the Artemisia annua in the shade, crushing it, and dispersing it in water with cellulase, papain and pectinase in a weight ratio of 1:1:(1.2-1.5), enzymolysis, heating and standing, filtering, alcohol precipitation, and freeze-drying to obtain an Artemisia annua extract with a polysaccharide content of ≥45.2wt%.

[0022] Preferably, the weight ratio of the cellulase, papain and pectinase is 1:1:(1.3-1.4), and the Artemisia annua extract with a polysaccharide content of ≥47.7wt% is obtained.

[0023] By adopting the above-mentioned technical scheme, the present application uses cellulase, papain and pectinase to extract the active substances of Artemisia annua, and by gradually controlling the weight ratio of cellulase, papain and pectinase, an Artemisia annua extract with a polysaccharide content ≥ 47.7wt% is obtained. After adding natural antioxidants, the antioxidant capacity of feed additives can be significantly improved.

[0024] Preferably, in step S2, the natural antioxidant comprises an Artemisia annua extract, a Salvia miltiorrhiza extract and a Taraxacum officinale extract in a weight ratio of (2-2.5):1:1.

[0025] By adopting the above technical scheme, the present application further controls the weight ratio of Artemisia annua extract, Salvia miltiorrhiza extract and Taraxacum officinale extract, thereby further improving the antioxidant capacity of natural antioxidants. After the poultry eating the feed additive of the present application are slaughtered, frozen and thawed, the degree of oxidation of protein and fat is greatly reduced, and the frozen meat still has a certain taste and a high nutritional content.

[0026] In a second aspect, the present application provides a feed additive prepared by the above-mentioned method for preparing a feed additive for optimizing the quality of frozen poultry meat.

[0027] In a third aspect, the present application provides an application of a feed additive for optimizing the quality of frozen poultry meat, wherein the amount of the feed additive is 500-750 mg / kg of the total feed amount.

[0028] In summary, this application has the following beneficial technical effects:

[0029] The feed additive of the present application can significantly improve the antioxidant capacity and tenderness of poultry meat, greatly reduce the degree of dry meat and loose fibers after freezing, and significantly reduce the degree of oxidation of protein and fat, almost no bad flavor and odor, and the meat quality will not deteriorate further. Adding the feed additive of the present application to feed and raising poultry can make the frozen poultry meat have a certain taste and high nutritional content under the conventional poultry meat logistics process;

[0030] The present application strictly controls the weight ratio of whey protein and sodium hyaluronate and the pH value when the two are blended, thereby obtaining a protein complex with a larger specific surface area and a better dispersion effect. When mixed and emulsified with oil, a more stable mixed emulsion can be formed, which can also achieve a better effect of encapsulating natural antioxidants. DETAILED DESCRIPTION

[0031] Material Source

[0032] Unless otherwise specified, the raw materials used in this application are all commercially available products, specifically:

[0033] Cellulase was purchased from Jiangsu Haoxin Biotechnology Co., Ltd., with an enzyme activity of 100,000 U / g;

[0034] Papain was purchased from Anhui Weimao Biotechnology Co., Ltd. with an enzyme activity of 30,000 U / g;

[0035] Pectinase was purchased from Shandong Pingju Biotechnology Co., Ltd., with an enzyme activity of ≥26000U / g;

[0036] Whey protein isolate was purchased from Beingmate with a purity of 90%;

[0037] Hydrolyzed whey protein was purchased from Beingmate, with a hydrolysis degree of 18%;

[0038] Sodium hyaluronate was purchased from Qingzhou Guangyu Biotechnology Co., Ltd., with a molecular weight of 500,000;

[0039] Gardenia fruit oil was purchased from Zhejiang Jiaozhi Technology Co., Ltd.;

[0040] Dandelion polysaccharide was purchased from Baoji Cosmece Plant Polysaccharide Development Co., Ltd., with an effective substance content of 95% and a specification of 99% passing through an 80-mesh sieve;

[0041] Dandelion flavonoids were purchased from Xi'an Youshuo Biotechnology Co., Ltd., with an effective substance content of 30% and a specification of 99% passing through an 80-mesh sieve;

[0042] Total danshen ketones were purchased from Shaanxi Bolin Biotechnology Co., Ltd., with an effective substance content of 2% and a specification of 99% passing through an 80-mesh sieve;

[0043] Soybean meal was purchased from Lingshou County Xinde Agricultural Products Co., Ltd., with a water content of 10wt%;

[0044] Fish meal was purchased from Shandong Miner New Materials Co., Ltd., with a protein content of 68 wt%;

[0045] The basic diet composition and nutritional level are shown in Table 1.1-1.2:

[0046] Table 1.1 Basic diet composition

[0047] Element content% corn 52.50 Soybean meal 40.00 Soybean Oil 3.00 Stone powder 1.08 Calcium Hydrogen Phosphate 1.90 Sodium chloride 0.37 Methionine 0.19 Lysine 0.05 choline 0.11 Premix 0.80

[0048] Table 1.2 Nutritional level content

[0049] Nutrition level / unit <![CDATA[Metabolizable energy / MJ·kg -1 > 12.42 Crude protein / % 21.77 calcium / % 1.00 Available phosphorus / % 0.44 Lysine / % 1.34 Methionine / % 0.55 Cystine / % 0.40

[0050] The present application is further described in detail below in combination with preparation examples, embodiments and comparative examples.

[0051] Preparation Example 1

[0052] The preparation method of the Artemisia annua extract comprises the following steps:

[0053] The Artemisia annua was dried in the shade and crushed. 100 g of the crushed Artemisia annua was dispersed in 1.5 L of water, and 14.06 g of cellulase, 14.06 g of papain and 16.88 g of pectinase were added. The product was enzymolyzed at a speed of 150 r / min and a temperature of 50°C for 3 h. The product was then placed in a water bath at a temperature of 75°C for 1 h, filtered and concentrated, precipitated with anhydrous ethanol, and freeze-dried to obtain an Artemisia annua extract with a polysaccharide content of 45.2 wt%.

[0054] Preparation Example 2

[0055] The preparation method of the Artemisia annua extract comprises the following steps:

[0056] The Artemisia annua was dried in the shade and crushed. 100 g of the crushed Artemisia annua was dispersed in 1.5 L of water, and 12.86 g of cellulase, 12.86 g of papain and 19.28 g of pectinase were added. The product was enzymolyzed at a speed of 150 r / min and a temperature of 50°C for 3 h. The product was then placed in a water bath at a temperature of 75°C for 1 h, filtered and concentrated, precipitated with anhydrous ethanol, and freeze-dried to obtain an Artemisia annua extract with a polysaccharide content of 45.5 wt%.

[0057] Preparation Example 3

[0058] The preparation method of Artemisia annua extract is different from that of Preparation Example 1 in that: the amount of cellulase used is 13.64 g, the amount of papain used is 13.64 g, the amount of pectinase used is 17.72 g, and the rest is the same as Preparation Example 1, and an Artemisia annua extract with a polysaccharide content of 47.9 wt% is obtained.

[0059] Preparation Example 4

[0060] The preparation method of Artemisia annua extract is different from that of Preparation Example 1 in that: the amount of cellulase used is 13.24 g, the amount of papain used is 13.24 g, the amount of pectinase used is 18.52 g, and the rest is the same as Preparation Example 1, and an Artemisia annua extract with a polysaccharide content of 47.7 wt% is obtained.

[0061] Example 1.1

[0062] A method for preparing a feed additive for optimizing the quality of frozen poultry meat comprises the following steps:

[0063] S1. Disperse 200 g of whey protein isolate in water until the concentration of whey protein isolate is 15 g / L, disperse 100 g of sodium hyaluronate in water until the concentration of sodium hyaluronate is 10 g / L, and refrigerate them at -5°C for 24 h. Then mix the two, adjust the pH in the system to 8, stir at 25°C for 1 h, freeze at -80°C for 24 h, and then vacuum dry at -50°C for 48 h to obtain a protein complex, and store it at 4°C for standby use.

[0064] S2, dispersing 100 g of the protein complex obtained in step S1 in water to obtain a dispersion with a concentration of 9 g / L, then adding 8 g of gardenia fruit oil and 60 g of natural antioxidants (20 g of the Artemisia annua extract obtained in Preparation Example 1, 20 g of salvia miltiorrhiza total ketones, 10 g of dandelion polysaccharides and 10 g of dandelion flavonoids), homogenizing at a speed of 12000 rpm for 3 min, and then ultrasonically treating at a power of 240 W for 15 min to obtain an embedded antioxidant emulsion;

[0065] S3, 140g of Pleurotus ostreatus residue, 32g of fish meal, 14g of probiotics with a total number of ≥3×10 9 CFU / g of composite probiotics (yeast, lactic acid bacteria and Bacillus subtilis in a ratio of 1:1:1) and 12g of soybean meal were mixed, ground through a 40-mesh sieve, and anaerobically fermented at 40°C for 7 days after exhausting the air using a fermentation feed bag to obtain selenium-rich fermentation residue;

[0066] S4. Evenly mix 100 g of the embedded antioxidant emulsion obtained in step S2 and 80 g of the selenium-rich fermented bacterial residue obtained in step S3 to obtain a feed additive.

[0067] Example 1.2

[0068] A method for preparing a feed additive for optimizing the quality of frozen poultry meat comprises the following steps:

[0069] S1. Disperse 500 g of whey protein isolate in water until the concentration of whey protein isolate is 15 g / L, disperse 100 g of sodium hyaluronate in water until the concentration of sodium hyaluronate is 10 g / L, and refrigerate them at -5°C for 24 h. Then mix the two, adjust the pH in the system to 11, stir at 25°C for 1 h, freeze at -80°C for 24 h, and then vacuum dry at -50°C for 48 h to obtain a protein complex, and store it at 4°C for standby use.

[0070] S2, dispersing 100 g of the protein complex obtained in step S1 in water to obtain a dispersion with a concentration of 9 g / L, then adding 12 g of gardenia fruit oil and 45 g of natural antioxidants (15 g of the Artemisia annua extract obtained in Preparation Example 2, 15 g of salvia miltiorrhiza total ketones, 7.5 g of dandelion polysaccharides and 7.5 g of dandelion flavonoids), homogenizing at a speed of 12000 rpm for 3 min, and then ultrasonically treating at a power of 240 W for 15 min to obtain an embedded antioxidant emulsion;

[0071] S3, 150g of Pleurotus ostreatus residue, 32g of fish meal, 14g of compound probiotics (yeast, lactic acid bacteria and Bacillus subtilis in a ratio of 1:1:1) and 12g of soybean meal were mixed, ground through a 40-mesh sieve, and anaerobically fermented at 35°C for 7 days after exhausting air using a fermentation feed bag to obtain selenium-enriched fermented residue;

[0072] S4. Evenly mix 100 g of the embedded antioxidant emulsion obtained in step S2 and 120 g of the selenium-rich fermented bacterial residue obtained in step S3 to obtain a feed additive.

[0073] Example 2.1

[0074] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 1.1 in that: in step S1, the amount of whey protein isolate is 250 g, and the rest is the same as Example 1.1.

[0075] Example 2.2

[0076] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 1.1 in that: in step S1, the amount of whey protein isolate is 300 g, and the rest is the same as Example 1.1.

[0077] Example 2.3

[0078] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 1.1 in that: in step S1, the amount of whey protein isolate is 350 g, and the rest is the same as Example 1.1.

[0079] Example 2.4

[0080] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 1.1 in that: in step S1, the amount of whey protein isolate is 400g, and the rest is the same as Example 1.1.

[0081] Example 2.5

[0082] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 1.1 in that: in step S1, the amount of whey protein isolate is 420 g, and the rest is the same as Example 1.1.

[0083] Example 2.6

[0084] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 1.1 in that: in step S1, the amount of whey protein isolate is 460g, and the rest is the same as Example 1.1.

[0085] Example 2.7

[0086] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 1.1 in that: in step S1, the amount of whey protein isolate is 500g, and the rest is the same as Example 1.1.

[0087] Example 3.1

[0088] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 2.5 in that: in step S1, all whey protein isolate is replaced with 350g whey protein isolate and 70g hydrolyzed whey protein, and the rest is the same as Example 2.5.

[0089] Example 3.2

[0090] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 2.5 in that: in step S1, all whey protein isolate is replaced with 315g whey protein isolate and 105g hydrolyzed whey protein, and the rest is the same as Example 2.5.

[0091] Example 3.3

[0092] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 2.5 in that: in step S1, all whey protein isolate is replaced with 280g whey protein isolate and 140g hydrolyzed whey protein, and the rest is the same as Example 2.5.

[0093] Example 3.4

[0094] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 2.5 in that: in step S1, all whey protein isolate is replaced with 252g whey protein isolate and 168g hydrolyzed whey protein, and the rest is the same as Example 2.5.

[0095] Example 3.5

[0096] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 2.5 in that: in step S1, all whey protein isolate is replaced with 200g whey protein isolate and 220g hydrolyzed whey protein, and the rest is the same as Example 2.5.

[0097] Example 3.6

[0098] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 2.5 in that: in step S1, all whey protein isolates are replaced with hydrolyzed whey protein, and the rest are the same as Example 2.5.

[0099] Example 4.1

[0100] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 3.3 in that: in step S1, pH=9, and the rest is the same as Example 3.3.

[0101] Example 4.2

[0102] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 3.3 in that: in step S1, pH=10, and the rest is the same as Example 3.3.

[0103] Example 4.3

[0104] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 3.3 in that: in step S1, pH=11, and the rest is the same as Example 3.3.

[0105] Examples 5.1-5.2

[0106] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which is different from Example 1.1 in that the Artemisia annua extract obtained in Preparation Example 1 is replaced by the Artemisia annua extracts obtained in Preparation Examples 3-4, respectively, and the rest is the same as Example 1.1.

[0107] Example 6.1

[0108] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which differs from Example 5.1 in that: in step S2, the natural antioxidant is 30g of the Artemisia annua extract obtained in Preparation Example 3, 15g of salvia miltiorrhiza total ketones, 7.5g of dandelion polysaccharides and 7.5g of dandelion flavonoids, and the rest is the same as Example 5.1.

[0109] Example 6.2

[0110] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which differs from Example 5.1 in that: in step S2, the natural antioxidant is 33.3g of Artemisia annua extract obtained in Preparation Example 3, 13.3g of Salvia miltiorrhiza total ketones, 6.7g of dandelion polysaccharides and 6.7g of dandelion flavonoids, and the rest is the same as Example 5.1.

[0111] Example 6.3

[0112] A method for preparing a feed additive for optimizing the quality of frozen poultry meat, which differs from Example 5.1 in that: in step S2, the natural antioxidant is 40g of Artemisia annua extract obtained in Preparation Example 3, 10g of Salvia miltiorrhiza total ketones, 5g of dandelion polysaccharides and 5g of dandelion flavonoids, and the rest is the same as Example 5.1. Comparative Example 1

[0113] The difference from Example 1.1 is that the protein complex, gardenia fruit oil, natural antioxidant and selenium-enriched fermented bacteria residue are directly blended, specifically:

[0114] 200 g of whey protein isolate was dispersed in water until the concentration of whey protein isolate was 15 g / L, 100 g of sodium hyaluronate was dispersed in water until the concentration of sodium hyaluronate was 10 g / L, both were refrigerated at -5°C for 24 h, then the two were mixed, the pH in the system was adjusted to 8, stirred at 25°C for 1 h, frozen at -80°C for 24 h, then vacuum dried at -50°C for 48 h to obtain a protein complex, and stored at 4°C for later use; 140 g of Pleurotus ostreatus residue and 32 g of Fish meal, 14 g of composite probiotics (yeast, lactic acid bacteria and Bacillus subtilis in a ratio of 1:1:1) and 12 g of soybean meal were mixed, ground through a 40-mesh sieve, and anaerobically fermented at 40°C for 7 days after exhausting the air using a fermentation feed bag to obtain selenium-enriched fermented bacterial residue; 100 g of protein complex, 8 g of gardenia fruit oil, 60 g of natural antioxidant (20 g of Artemisia annua extract obtained in Preparation Example 1, 20 g of salvia miltiorrhiza total ketones, 10 g of dandelion polysaccharides and 10 g of dandelion flavonoids) and 134.4 g of selenium-enriched fermented bacterial residue were evenly mixed to obtain a feed additive.

[0115] Comparative Example 2.1

[0116] The difference from Example 1.1 is that in step S1, the natural antioxidant is 60 g of the Artemisia annua extract obtained in Preparation Example 1, and the rest is the same as Example 1.1.

[0117] Comparative Example 2.2

[0118] The difference from Example 1.1 is that in step S1, the natural antioxidant is 60 g of tanshinone, and the rest is the same as Example 1.1.

[0119] Comparative Example 2.3

[0120] The difference from Example 1.1 is that in step S1, the natural antioxidant is 30g of dandelion polysaccharide and 30g of dandelion flavonoids, and the rest is the same as Example 1.1.

[0121] Comparative Example 2.4

[0122] The difference from Example 1.1 is that in step S1, the natural antioxidant is 30g of the Artemisia annua extract obtained in Preparation Example 1 and 30g of salvia miltiorrhiza total ketones, and the rest is the same as Example 1.1.

[0123] Comparative Example 2.5

[0124] The difference from Example 1.1 is that in step S1, the natural antioxidant is 30g of the Artemisia annua extract obtained in Preparation Example 1, 15g of dandelion polysaccharide and 15g of dandelion flavonoids, and the rest is the same as Example 1.1.

[0125] Comparative Example 2.6

[0126] The difference from Example 1.1 is that in step S1, the natural antioxidants are 30g of tanshinone, 15g of dandelion polysaccharides and 15g of dandelion flavonoids, and the rest are the same as Example 1.1.

[0127] Comparative Example 3.1

[0128] 140 g of Pleurotus ostreatus residue, 32 g of fish meal, 14 g of compound probiotics (yeast, lactic acid bacteria and Bacillus subtilis in a ratio of 1:1:1) and 12 g of soybean meal were mixed, ground through a 40-mesh sieve, and anaerobically fermented at 40°C for 7 days after exhausting the air using a fermentation feed bag to obtain a feed additive.

[0129] Comparative Example 3.2

[0130] 200 g of whey protein isolate was dispersed in water until the concentration of whey protein isolate was 15 g / L, 100 g of sodium hyaluronate was dispersed in water until the concentration of sodium hyaluronate was 10 g / L, and both were refrigerated at -5°C for 24 h, then the two were mixed, the pH in the system was adjusted to 8, stirred at 25°C for 1 h, frozen at -80°C for 24 h, and then vacuum dried at -50°C for 48 h to obtain a protein complex and stored at 4°C for later use; 100 g of the protein complex was dispersed in water to obtain a dispersion with a concentration of 9 g / L, and then 8 g of gardenia fruit oil and 60 g of natural antioxidants (20 g of the Artemisia annua extract obtained in Preparation Example 1, 20 g of salvia miltiorrhiza total ketones, 10 g of dandelion polysaccharides and 10 g of dandelion flavonoids) were added, homogenized at 12000 rpm for 3 min, and then ultrasonically treated at a power of 240 W for 15 min to obtain a feed additive.

[0131] Performance Testing

[0132] Feeding and management: The experiment adopted a single-factor randomized experimental design, and selected 576 healthy 1-day-old AA broiler chickens, which were randomly divided into 32 groups, and the feed additives obtained in the embodiments and comparative examples were added to their basal diets, respectively. At the same time, each group had 3 replicates, and each replicate had 6 chickens (half male and half female). In the 3 replicates of each group, the addition amount of the feed additive was controlled at 500 mg / kg, 625 mg / kg and 750 mg / kg, respectively. The experimental chickens were all raised in a single-layer cage, and only one replicate was raised in each cage. The chickens were free to eat and drink water. Before the experiment, the chicken cage equipment and the ground were fully cleaned and disinfected, the drinking water line was immersed and disinfected for 24 hours, and flushed with running water. The temperature and humidity in the chicken house were controlled as required. The lighting adopted a combination of natural lighting and artificial lighting, and the ventilation adopted negative pressure mechanical automatic ventilation. During the experiment, close attention was paid to the changes in temperature and humidity, the mental state of the chickens, the feeding situation, and the drinking water status, and abnormal situations were handled in time. The chicken cages were cleaned and disinfected regularly every week, and the chicken manure was mechanically removed 1-3 times a week to keep the sanitary environment of the chicken house clean.

[0133] The feeding cycle is 90 days, and after 90 days, each chicken is tested as follows:

[0134] Superoxide dismutase (SOD) content detection: 5 mL of blood was collected from the wing vein of each chicken, and the blood was left to stand at room temperature until the serum was precipitated. The separated serum was placed in a centrifuge tube and stored in a refrigerator at -20°C for testing. The SOD was determined by the hydroxylamine method, and the average value was calculated in groups. Finally, the average value results were recorded in Table 2;

[0135] Detection of protein content reduction rate before and after freezing treatment: After the SOD determination, the jugular vein of each chicken was bled, and the slaughtering operation was carried out in accordance with the industry standard NY / T823-2004. Then, 10g of clean meat was sampled from the breast of each chicken and divided into two equal parts, one of which was minced and placed in a digestive tube, copper sulfate and concentrated sulfuric acid were added for nitration reaction, and the nitrogen content in the sample was determined. Then, the protein content was calculated according to the nitrogen content ratio, recorded as p1, and the other part was pre-cooled to remove acid, and then quickly frozen at a temperature of -38°C, and then stored in an environment of -18°C for 20 days, taken out, minced, placed in a digestive tube, copper sulfate and concentrated sulfuric acid were added for nitration reaction, and the nitrogen content in the sample was determined. Then, the protein content was calculated according to the nitrogen content ratio, recorded as p2, and the protein content reduction rate was calculated. The calculation formula was: protein content reduction rate % = (p1-p2) / p1×100%, and the average value was calculated by group, and the average value results were recorded in Table 2.

[0136] Table 2 Performance test table

[0137] Group SOD (U / mL) Protein content reduction rate% Example 1.1 148.58 2.28 Example 1.2 148.52 2.27 Example 2.1 148.56 2.27 Example 2.2 148.53 2.27 Example 2.3 148.54 2.26 Example 2.4 148.55 2.28 Example 2.5 150.21 2.16 Example 2.6 148.59 2.27 Example 2.7 148.54 2.28 Example 3.1 149.01 2.26 Example 3.2 152.62 2.11 Example 3.3 154.01 2.04 Example 3.4 152.68 2.12 Example 3.5 148.98 2.27 Example 3.6 148.57 2.26 Example 4.1 156.31 1.98 Example 4.2 154.12 2.03 Example 4.3 153.95 2.05 Example 5.1 150.98 2.22 Example 5.2 150.92 2.23 Example 6.1 151.23 2.19 Example 6.2 151.28 2.19 Example 6.3 148.55 2.28 Comparative Example 1 113.69 4.66 Comparative Example 2.1 141.68 2.65 Comparative Example 2.2 143.50 2.64 Comparative Example 2.3 142.28 2.70 Comparative Example 2.4 140.55 2.74 Comparative Example 2.5 141.58 2.66 Comparative Example 2.6 139.69 2.82 Comparative Example 3.1 119.58 5.79 Comparative Example 3.2 135.85 5.21

[0138] Data Analysis:

[0139] As can be seen from Table 2, the SOD content of Examples 1.1-1.2 reached 148.52-148.58 U / mL, and the protein content decreased by only 2.27-2.28% after being frozen at -38°C and stored at -18°C for 20 days, proving that the feed additive of the present application can greatly improve the antioxidant capacity and tenderness of poultry meat, and the degree of dry meat and loose fiber after freezing is greatly reduced. At the same time, the oxidation degree of protein and fat is greatly reduced, and there is almost no bad flavor and odor, and the meat quality will not deteriorate further. Adding the feed additive of the present application to feed and raising poultry can make the frozen poultry meat have a certain taste and a higher nutritional content under the conventional poultry meat logistics process;

[0140] The difference between Examples 2.1-2.7 and Example 1.1 is that the weight ratio of whey protein and sodium hyaluronate has changed, among which the SOD content of Example 2.5 is significantly the highest, and the protein content decrease rate is the lowest, which proves that the present application obtains a protein complex with a larger specific surface area and a better dispersion effect by strictly controlling the weight ratio of whey protein and sodium hyaluronate, and can form a more stable mixed emulsion when mixed and emulsified with oil, which can also play a better effect of embedding natural antioxidants;

[0141] The difference between Examples 3.1-3.6 and Example 2.5 is that the components of whey protein have changed, among which the SOD content of Example 3.3 is significantly the highest, and the protein content decrease rate is the lowest, which proves that the present application optimizes the antioxidant effect of feed additives by using whey protein isolate and hydrolyzed whey protein in a certain weight ratio as whey protein. Although there is no significant difference in antioxidant effect when the two are used alone, their antioxidant effect is greatly improved when they are used together within the weight ratio range specified in the present application;

[0142] The difference between Examples 4.1-4.3 and Example 3.3 is that the pH value when whey protein and sodium hyaluronate are mixed is changed, among which the SOD content of Example 4.1 is significantly the highest, and the protein content decrease rate is the lowest, which proves that the present application obtains a protein complex with a larger specific surface area and a better dispersion effect by strictly controlling the pH value when whey protein and sodium hyaluronate are mixed, and a more stable mixed emulsion can be formed when mixed and emulsified with oil, which can also play a better effect of embedding natural antioxidants;

[0143] The difference between Example 5.1-5.2 and Example 1.1 is that the amounts of cellulase, papain and pectinase used in preparing the Artemisia annua extract are different. The Artemisia annua extract used in Examples 5.1-5.2 has a higher polysaccharide content, and the SOD content is significantly the highest, while the protein content decrease rate is the lowest, proving that the present application obtains an Artemisia annua extract with a polysaccharide content of ≥47.7wt% by gradually controlling the weight ratio of cellulase, papain and pectinase, and adding the extract to the natural antioxidant can significantly improve the antioxidant capacity of the feed additive;

[0144] The difference between Examples 6.1-6.3 and Example 5.1 is that the weight ratios of Artemisia annua extract, Salvia miltiorrhiza extract and Taraxacum officinale extract are different, among which the SOD content of Examples 6.1-6.2 is significantly higher, and the rate of decrease in protein content is lower, which proves that the present application further improves the antioxidant capacity of natural antioxidants by further controlling the weight ratio of Artemisia annua extract, Salvia miltiorrhiza extract and Taraxacum officinale extract. After slaughtering, freezing and thawing, the poultry fed with the feed additive of the present application has a significantly reduced degree of oxidation of protein and fat, and the frozen meat still has a certain taste and a high content of nutrients;

[0145] The difference between Comparative Example 1 and Example 1.1 is that the protein complex, fat and natural antioxidant are not coated, but simply mixed. The SOD content of broilers fed with the feed additive obtained in this way is much lower than that of Example 1.1, and the protein content reduction rate is much higher than that of Example 1.1, which proves that the oil and protein complex of the present application can be mixed and emulsified to obtain an O / W type mixed emulsion with good emulsification, excellent antioxidant capacity and high stability, and the natural antioxidant with high antioxidant capacity but poor stability is coated to obtain an embedded antioxidant emulsion. The embedding treatment can reduce the degradation degree of the natural antioxidant in the gastrointestinal digestion process of poultry and improve the bioaccessibility, thereby ensuring that it can exert its due antioxidant capacity;

[0146] The difference between Comparative Examples 2.1-2.6 and Example 1.1 is that the ingredients of the natural antioxidants are different, and the SOD content thereof is significantly lower, while the rate of decrease in protein content is greater, proving that the compounding of Artemisia annua extract, Salvia miltiorrhiza extract and Taraxacum officinale extract in the present application can achieve good synergistic and antioxidant effects, and can significantly improve the antioxidant capacity of poultry meat after being digested and absorbed by the intestinal tract of poultry;

[0147] The difference between Comparative Examples 3.1-3.2 and Example 1.1 is that the embedded antioxidant emulsion and selenium-rich fermented bacteria residue are removed respectively, and the SOD content is significantly lower, and the protein content decrease rate is greater, but the SOD content is higher than that of Comparative Example 1, and the protein content decrease rate is lower than that of Comparative Example 1. This not only proves that the embedded antioxidant emulsion and the selenium-rich fermented bacteria residue have a synergistic effect, but more importantly, it also proves that the embedding treatment of the present application can greatly reduce the degree of degradation of natural antioxidants during the gastrointestinal digestion process of poultry, and improve bioaccessibility, thereby ensuring that they can exert their due antioxidant capacity.

[0148] The embodiments of this specific implementation method are all preferred embodiments of the present application, and are not intended to limit the protection scope of the present application. Therefore, all equivalent changes made based on the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A method for preparing a feed additive for optimizing the quality of frozen poultry meat, characterized in that: The following steps are involved: S1. Dispersing whey protein and sodium hyaluronate in a weight ratio of (2-5):1 in water, adjusting the pH of the system to 8-11, stirring, freezing, and vacuum drying to obtain a protein complex, wherein the whey protein includes whey protein isolate and / or hydrolyzed whey protein; S2, mixing the gardenia fruit oil in a weight ratio of (8-12):100:(4.5-6), the protein complex obtained in step S1, and the natural antioxidant, homogenizing and ultrasonically treating to obtain an embedded antioxidant emulsion, wherein the natural antioxidant comprises an Artemisia annua extract, a Salvia miltiorrhiza extract, and a Taraxacum officinale extract in a weight ratio of (2-2.5):1:1, The artemisia annua extract is prepared by the following method: drying the artemisia annua in the shade, crushing it, and dispersing it in water with cellulase, papain and pectinase in a weight ratio of 1:1:(1.2-1.5), enzymolysis, heating and standing, filtering, alcohol precipitation, freeze drying, and obtaining an artemisia annua extract with a polysaccharide content of ≥45.2wt%; S3, add oyster mushroom residue, fish meal and probiotics with a weight ratio of (70-75):16:7:6 to ≥3×10 9 CFU / g of composite probiotics and soybean meal are mixed and anaerobically fermented at a temperature of 35-40°C to obtain selenium-rich fermentation residue; S4. Evenly mix the embedded antioxidant emulsion obtained in step S2 and the selenium-enriched fermented bacterial residue obtained in step S3 in a weight ratio of 1: (0.8-1.2) to obtain a feed additive.

2. The method for preparing a feed additive for optimizing the quality of frozen poultry meat according to claim 1, characterized in that: In the step S1, the weight ratio of whey protein to sodium hyaluronate is 4.2:

1.

3. The method for preparing a feed additive for optimizing the quality of frozen poultry meat according to claim 1, characterized in that: In the step S1, the whey protein includes whey protein isolate and hydrolyzed whey protein in a weight ratio of 3:(1-2).

4. The method for preparing a feed additive for optimizing the quality of frozen poultry meat according to claim 3, characterized in that: The weight ratio of the whey protein isolate to the hydrolyzed whey protein is 3:1.

5.

5. The method for preparing a feed additive for optimizing the quality of frozen poultry meat according to claim 1, characterized in that: In the step S1, the pH is adjusted to 9.

6. The method for preparing a feed additive for optimizing the quality of frozen poultry meat according to claim 1, characterized in that: The weight ratio of the cellulase, papain and pectinase is 1:1:(1.3-1.4), and an Artemisia annua extract with a polysaccharide content of ≥47.7wt% is obtained.

7. A feed additive obtained by the method for preparing a feed additive for optimizing the quality of frozen poultry meat according to any one of claims 1 to 6.

8. Use of the feed additive according to claim 7, characterized in that: The dosage of the feed additive is 500-750 mg / kg of the total amount of feed.