Feed additive, feed, preparation method and use thereof

Abstract

The present invention relates to the field of feed technology, and in particular to a feed additive, feed, preparation method thereof, and use thereof. The feed additive provided by the present invention is composed of the following components in parts by weight: 10-15 parts of bran-fried atractylodes macrocephala, 8-15 parts of astragalus, 2-8 parts of roasted liquorice, 9-15 parts of charred hawthorn, and 9-15 parts of fried malt, wherein the atractylodes macrocephala is bran-fried atractylodes macrocephala; further comprising 2-8 parts of perilla leaves, 2-5 parts of dried ginger, 5-10 parts of mulberry leaves, 20-30 parts of pine needles, and 2-7 parts of Chinese prickly ash. The present invention utilizes bran-fried atractylodes macrocephala, astragalus, roasted liquorice, charred hawthorn, and fried malt as main ingredients, and uses perilla leaves, dried ginger, mulberry leaves, pine needles, and Chinese prickly ash as auxiliary ingredients. By synergizing the auxiliary ingredients with the main ingredient, it is possible to effectively exert the effects of invigorating the spleen and replenishing qi, promoting digestion and strengthening the stomach, and improving the conversion rate of feed, and also possible to improve meat quality and enhance meat flavor.

Description

Technical Field

[0001] The present invention relates to the technical field of feed, and in particular to a feed additive, feed, and a preparation method and use thereof. Background Art

[0002] With population growth and urbanization, available grazing land is becoming increasingly scarce. Confined fattening not only allows for more refined management and shortened breeding cycles, but also reduces water and soil pollution, ultimately achieving sustainable development. However, confined conditions restrict the animals' natural behaviors, such as lack of opportunities for free exploration and foraging, inability to engage in effective exercise, and limited access to adequate light and ventilation. This severely impacts the animals' overall disease resistance and the flavor of their meat. Furthermore, confined fattening often results in a single, lacking forage source, which hinders the sheep's ability to obtain comprehensive and balanced nutrition and maintain their distinctive flavor. Therefore, to increase animal yields, most farms currently adjust their feeds by adding amino acids, fatty acids, or other functional additives to improve the nutrient content and feed conversion rate. However, this results in poor meat quality and flavor.

[0003] The prior art discloses a method for improving the flavor of Duolang mutton. By fermenting silage, the mutton smell is reduced while ensuring the weight gain of the animal, and the traditional flavor of the mutton is maintained. However, this method has a poor effect on improving the flavor of the animal's meat. Summary of the Invention

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the defect that the feed additives in the prior art have a poor effect on improving meat quality, thereby providing a feed additive, feed and a preparation method and use thereof.

[0005] Another technical problem to be solved by the present invention is to overcome the defect that feed additives in the prior art cannot improve the nutritional content of meat, thereby providing a feed additive, feed and a preparation method and use thereof.

[0006] On the one hand, the present invention provides a feed additive composed of the following components in parts by weight: 10-15 parts of bran-fried Atractylodes macrocephala, 8-15 parts of Astragalus membranaceus, 2-8 parts of roasted licorice root, 9-15 parts of charred hawthorn, and 9-15 parts of roasted malt, wherein the Atractylodes macrocephala is bran-fried Atractylodes macrocephala; the feed additive also includes 2-8 parts of perilla leaves, 2-5 parts of dried ginger, 5-10 parts of mulberry leaves, 20-30 parts of pine needles, and 2-7 parts of Sichuan peppercorns.

[0007] The ingredients include 12-13 parts of bran-fried atractylodes macrocephala, 9-11 parts of astragalus root, 4-6 parts of roasted licorice root, 12-13 parts of charred hawthorn, 12-13 parts of stir-fried malt, 5-6 parts of perilla leaves, 3-4 parts of dried ginger, 6-8 parts of mulberry leaves, 24-27 parts of pine needles and 4-6 parts of Sichuan peppercorns.

[0008] In another aspect, the present invention provides a feed comprising the above-mentioned feed additive.

[0009] In some embodiments, the amount of the feed additive added to the feed is 0.5wt%-4wt%.

[0010] At the same time, the present invention also provides a method for preparing the feed, which comprises mixing roughage, concentrated feed and the feed additive to prepare the feed.

[0011] In some embodiments, the feed preparation method comprises the following steps: mixing the feed additive with each concentrated feed to obtain a first mixture; mixing each roughage to obtain a second mixture; and mixing and granulating the first mixture and the second mixture to obtain the feed.

[0012] In some embodiments, the roughage comprises at least one of corn stalks, oats, and alfalfa.

[0013] In some embodiments, the concentrated feed comprises at least one of corn, soybean meal, wheat bran, cottonseed meal, corn distiller's grains, and premix.

[0014] The feed additive, feed, and feed preparation method provided by the present invention have any of the following uses:

[0015] (1) To increase the daily weight gain of poultry, livestock and aquatic products;

[0016] (2) reducing the feed-to-meat ratio of poultry, livestock, and aquatic products;

[0017] (3) Improving the meat quality and flavor of poultry, livestock and aquatic products;

[0018] (4) Increase the content of amino acids and fatty acids in the edible parts of poultry, livestock meat and farmed aquatic products.

[0019] In some embodiments, the amino acid is at least one of lysine, threonine, valine, leucine, phenylalanine, aspartic acid, serine and histidine.

[0020] In some embodiments, the fatty acid is at least one of capric acid, palmitoleic acid, heptadecanoic acid, oleic acid, linoleic acid, or α-linolenic acid.

[0021] The technical solution of the present invention has the following advantages:

[0022] The present invention provides a feed additive comprising the following components by weight: 10-15 parts of bran-fried Atractylodes macrocephala, 8-15 parts of Astragalus membranaceus, 2-8 parts of roasted licorice root, 9-15 parts of charred hawthorn fruit, and 9-15 parts of roasted malt; and 2-8 parts of perilla leaf, 2-5 parts of dried ginger, 5-10 parts of mulberry leaf, 20-30 parts of pine needles, and 2-7 parts of Sichuan peppercorns. The present invention utilizes bran-fried Atractylodes macrocephala, Astragalus membranaceus, roasted licorice root, charred hawthorn fruit, and roasted malt as main ingredients, and uses perilla leaf, dried ginger, mulberry leaf, pine needles, and Sichuan peppercorns as auxiliary ingredients. By synergizing the main ingredients with the auxiliary ingredients, the feed additive can not only effectively exert the effects of invigorating the spleen and replenishing qi, replenishing qi and raising yang, and promoting digestion and strengthening the stomach, but also improves meat quality and enhances meat flavor, while also increasing the nutrient content in the edible parts.

[0023] Among them, the bran-fried white atractylodes is bitter and sweet, warm in nature, and enters the spleen and stomach meridians. It has the effects of strengthening the spleen and replenishing qi, drying dampness and promoting diuresis, consolidating the exterior and stopping sweating, can improve the body's immune function, improve resistance, promote the discharge of water in the body, reduce edema symptoms and has a certain antioxidant effect, which helps to delay aging; the astragalus is sweet and slightly warm in nature, and enters the spleen and lung meridians. It has the effects of replenishing qi and raising yang, benefiting the body's defense and consolidating the exterior, promoting diuresis and reducing swelling, promoting the production of body fluids and nourishing blood, relieving stagnation and relieving numbness, and supporting toxins and discharging pus. It can enhance the body's immune function, eliminate free radicals in the body, delay aging and improve the body's endurance and anti-fatigue ability; the scorched hawthorn is sour and sweet, slightly warm in nature, and enters the spleen and stomach meridians. It has the effects of digesting food and resolving accumulation, promoting qi and dispersing blood stasis, It has the effects of stopping diarrhea, clearing turbidity and lowering blood lipids, can increase the secretion of digestive enzymes, promote food digestion, regulate blood lipid levels, prevent hyperlipidemia and lower blood lipids, and promote the excretion of turbid substances in the body; roasted malt is sweet and neutral in nature, and enters the spleen and stomach meridians. It has the effects of promoting qi and digestion, strengthening the spleen and appetite, and can increase the secretion of digestive enzymes and promote food digestion; roasted licorice is neutral in nature, sweet in taste, and enters the heart, lung, spleen, and stomach meridians. It has the effects of tonifying the spleen and stomach, invigorating qi and restoring pulses, can eliminate or reduce the toxicity of certain toxins, has a certain protective effect on gastrointestinal ulcers, inhibits inflammatory reactions, reduces inflammatory symptoms, relieves spasmodic pain and cough, and helps regulate blood pressure and blood lipid levels.

[0024] The present invention combines these five ingredients, not only replacing the use of antibiotics and improving meat quality and flavor, but also increasing the nutrient content of the meat. Furthermore, the feed additive provided by the present invention, which adds perilla leaves, dried ginger, mulberry leaves, pine needles, and Sichuan peppercorns to braised Atractylodes macrocephala, Astragalus root, roasted licorice root, charred hawthorn, and roasted malt, ensures animal health without the use of antibiotics. It also demonstrates superior performance in improving meat tenderness and water retention, as well as increasing the mineral, amino acid, and fatty acid content of the meat.

[0025] The Chinese medicinal raw materials used in the feed additive provided by the present invention are strictly selected according to the catalog of natural plants that can be used for feeding issued by the Ministry of Agriculture and Rural Affairs of the People's Republic of China. No Chinese medicinal materials with strong bias or toxic side effects, or those not allowed to be used in the catalog of feed raw materials issued by the Ministry of Agriculture and Rural Affairs of the People's Republic of China, are selected. The purpose is to provide a high-efficiency, eco-friendly and healthy feed formula solution for the breeding industry. DETAILED DESCRIPTION

[0026] The following examples are provided for a better understanding of the present invention and are not intended to limit the best mode of implementation. They do not limit the content and scope of protection of the present invention. Any product identical or similar to the present invention obtained by anyone under the guidance of the present invention or by combining the features of the present invention with other prior arts shall fall within the scope of protection of the present invention.

[0027] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in this field can be used. If the manufacturer of the reagents or instruments is not specified, they are all commercially available conventional reagents.

[0028] Example 1

[0029] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0030] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 12.5kg of bran-fried Atractylodes macrocephala, 10kg of Astragalus membranaceus, 5kg of roasted Licorice root, 12.5kg of charred Hawthorn, and 12.5kg of roasted malt;

[0031] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of peppercorns.

[0032] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0033] Example 2

[0034] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0035] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 10kg of bran-fried Atractylodes macrocephala, 15kg of Astragalus membranaceus, 2kg of roasted Licorice root, 15kg of charred Hawthorn, and 9kg of roasted malt;

[0036] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 8kg of perilla leaves, 2kg of dried ginger, 10kg of mulberry leaves, 20kg of pine needles, and 2kg of peppercorns.

[0037] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0038] Example 3

[0039] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0040] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 15kg of bran-fried Atractylodes macrocephala, 8kg of Astragalus membranaceus, 8kg of roasted Licorice root, 9kg of charred Hawthorn, and 15kg of roasted malt;

[0041] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 2kg of perilla leaves, 5kg of dried ginger, 5kg of mulberry leaves, 30kg of pine needles, and 7kg of peppercorns.

[0042] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0043] Example 4

[0044] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0045] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 12.8kg of bran-fried Atractylodes macrocephala, 10.8kg of Astragalus membranaceus, 4.2kg of roasted Licorice root, 12.6kg of charred Hawthorn, and 11.3kg of roasted malt;

[0046] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5.5kg of perilla leaves, 3.2kg of dried ginger, 7.8kg of mulberry leaves, 24.4kg of pine needles, and 4.2kg of peppercorns.

[0047] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0048] Comparative Example 1

[0049] This embodiment provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0050] Weigh the main ingredients, the weight of the main ingredients and the main ingredients are 12.5kg of bran-fried Atractylodes macrocephala, 10kg of Codonopsis pilosula, 5kg of roasted Licorice root, 12.5kg of charred Hawthorn, and 12.5kg of roasted malt;

[0051] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 2.5kg of angelica, 8.75kg of Poria, 10kg of Chinese yam (fried with bran), 6.25kg of orange peel, 6.25kg of Citrus aurantium (fried with bran), 6.25kg of Magnolia officinalis (ginger), 8.75kg of Lentinus edodes, 2.5kg of nutmeg (fried), and 10kg of white lentils (fried);

[0052] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0053] Comparative Example 2

[0054] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0055] The main ingredients are braised Atractylodes macrocephala, Astragalus membranaceus, and roasted Licorice root, with a total weight of 52.5 kg. The mass ratio of braised Atractylodes macrocephala, Astragalus membranaceus, and roasted Licorice root is 12.5:10:5.

[0056] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of peppercorns.

[0057] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0058] Comparative Example 3

[0059] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0060] The main ingredients are braised Atractylodes macrocephala, Astragalus membranaceus, roasted licorice root and charred hawthorn, with a total weight of 52.5 kg. The mass ratio of braised Atractylodes macrocephala, Astragalus membranaceus, roasted licorice root and charred hawthorn is 12.5:10:5:12.5;

[0061] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of peppercorns.

[0062] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0063] Comparative Example 4

[0064] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0065] The main ingredients are braised Atractylodes macrocephala, Astragalus membranaceus, roasted Licorice root and roasted malt. The total weight of the main ingredients is 52.5 kg. The mass ratio of braised Atractylodes macrocephala, Astragalus membranaceus, roasted Licorice root and roasted malt is 12.5:10:5:12.5.

[0066] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of peppercorns.

[0067] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0068] Comparative Example 5

[0069] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0070] The main ingredients are bran-fried Atractylodes macrocephala, Astragalus membranaceus, and charred hawthorn, with a total weight of 52.5 kg. The mass ratio of bran-fried Atractylodes macrocephala, Astragalus membranaceus, and charred hawthorn is 12.5:10:12.5.

[0071] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of peppercorns.

[0072] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0073] Comparative Example 6

[0074] This comparative example provides a method for preparing a feed additive, and the specific steps and parameters are as follows:

[0075] The main ingredients are bran-fried Atractylodes macrocephala, astragalus root, fried malt and charred hawthorn, with a total weight of 52.5 kg. The mass ratio of bran-fried Atractylodes macrocephala, astragalus root, fried malt and charred hawthorn is 12.5:10:12.5:12.5;

[0076] Weigh the auxiliary materials, the weight of the auxiliary materials and auxiliary materials are 5kg of perilla leaves, 3.75kg of dried ginger, 7.5kg of mulberry leaves, 26.25kg of pine needles, and 5kg of peppercorns.

[0077] The main ingredients and auxiliary ingredients are mixed, ground, and passed through an 80-mesh sieve to obtain the feed additive.

[0078] Application Example 1-Application Example 7

[0079] This application example provides a series of feed preparation methods. The specific steps and parameters are as follows:

[0080] (1) Weigh 32 kg of corn, 12 kg of soybean meal, 3 kg of wheat bran, 8 kg of cottonseed meal (crude protein > 42), 5 kg of distillers grains (DDGS), 17 kg of corn straw, 12 kg of oats, 5 kg of alfalfa, 5 kg of premix, and 1 kg of feed additive.

[0081] Weighed corn stalks, oats, and alfalfa were put into a roughage mixer and stirred at a speed of 100 rpm for 30 minutes to obtain roughage. Weighed corn, soybean meal, wheat flour, cottonseed meal, corn distiller's grains, premix, and feed additives were stirred at a speed of 100 rpm for 30 minutes to obtain concentrate feed.

[0082] The roughage and concentrated feed are pressurized and formed into granules by a granulator. The maximum temperature of the granulator is lower than 50℃ during granulation. After cooling and drying, they are stored in a dry, ventilated and disease-free place.

[0083] Wherein, the feed additives are the feed additives prepared in Example 1 and Comparative Examples 1-6 respectively,

[0084] The premix was purchased from Beijing Precision Animal Nutrition Research Center Co., Ltd. (compound premix feed 5% fattening sheep-SG250). The main ingredients are vitamin A, vitamin D3, vitamin E, niacin, biotin, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, sodium selenite, potassium iodide, cobalt chloride, stone powder, calcium hydrogen phosphate, sodium chloride, sweetener, ethoxyquin, rice husk powder (carrier), etc.

[0085] Application Example 8

[0086] This application example provides a method for preparing feed. The specific steps and parameters are the same as those in Application Example 1. The difference is that the feed additive is the feed additive prepared in Example 1, and the amount of the feed additive is 3wt% of the feed.

[0087] Application Example 9

[0088] This application example provides a method for preparing feed. The specific steps and parameters are the same as those in Application Example 1, except that the feed does not contain feed additives.

[0089] Application Example 10

[0090] This application example provides a method for preparing feed. The specific steps and parameters are the same as those in Application Example 1, except that the amount of the feed additive is 0.5 wt % of the feed.

[0091] Application Example 11

[0092] This application example provides a method for preparing feed. The specific steps and parameters are the same as those in Application Example 1, except that the amount of the feed additive is 4 wt % of the feed.

[0093] Application Example 12

[0094] This application example provides a method for preparing feed. The specific steps and parameters are as follows:

[0095] Weigh 32 kg of corn, 12 kg of soybean meal, 3 kg of wheat flour, 8 kg of cottonseed meal (crude protein>42), 5 kg of corn distiller's grains (DDGS), 17 kg of corn straw, 12 kg of oats, 5 kg of alfalfa, 5 kg of premix, and 1 kg of feed additives, mix them thoroughly, and obtain feed.

[0096] The feed additive was the feed additive prepared in Example 1, and the premix was purchased from Beijing Precision Animal Nutrition Research Center Co., Ltd. (compound premix feed 5% fattening sheep-SG250).

[0097] Experimental example

[0098] (1) Experimental methods

[0099] 1.1 Experimental location and time

[0100] The experiment was conducted at the mutton experimental base of Bayannur Agricultural and Animal Husbandry Science Research Institute, with a total duration of 125 days.

[0101] 1.2 Experimental animals and materials

[0102] Experimental animals: 108 male lambs to be fattened of local Han sheep or hybrid breeds, each weighing about 20 kg.

[0103] Feed: the feed prepared in Application Example 1-9.

[0104] 1.3 Experimental design and diet ratio

[0105] This experiment used random grouping, and the experimental sheep were divided into 9 groups according to their weight. Each group contained 2 replicates, and each replicate had 6 lambs. Each experimental sheep occupied 2.5m 2 To ensure that they have enough space to move around. The experimental sheep have free access to food and water to meet their nutritional needs for growth and development.

[0106] To ensure the accuracy and scientific nature of the experiment, the sheep were fed by a dedicated person and strictly followed the feeding and management regulations. The sheep pens were regularly disinfected to maintain a good sanitary environment. Furthermore, effective epidemic prevention and health care measures were implemented to ensure the sheep's health.

[0107] The experiment was divided into a pre-feeding period and an experimental period. In the pre-feeding period, all experimental sheep were fed with lamb pellets, corn straw and alfalfa, and then gradually transitioned to the experimental feed. In the experimental period, experimental groups 1-9 were fed with the feed prepared in application examples 1-9 respectively.

[0108] During the experimental period, the body weight of each pen of experimental sheep was weighed before morning feeding on the first, 60th and 125th days after the start of the experiment, and the daily weight gain of the early feeding experiment (0-59 days), the late feeding experiment (60-124 days) and the whole feeding experiment (0-124) was calculated based on the body weight.

[0109] At the same time, the amount of feed fed to the experimental sheep was recorded daily, and all leftover feed was collected before the next morning feeding. The amount of leftover feed for each replicate was weighed to calculate the daily feed intake. Based on the feed intake and body weight gain data, the feed conversion rate (feed-to-weight ratio = daily feed intake / daily weight gain) was calculated to evaluate the effects of different feed ratios on the growth performance of the experimental sheep.

[0110] After the experiment, the experimental sheep of each experimental group were transported to the slaughterhouse for slaughter. After slaughter, sampling points were selected in the middle or upper part of the hind leg muscle of the mutton carcass with corresponding marks, and the meat was divided into pieces of about 500g. The cut meat pieces were then placed in pre-prepared, clean and hygienic sealing bags. After labeling, they were frozen and sealed, and then sent to the Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences, for testing the meat texture and nutrient content of the experimental sheep.

[0111] The test parameters for the taste of the meat of the test sheep are the moisture, protein, fat content, pH value, cooking loss, centrifugal loss, shear value, color, and sensory evaluation.

[0112] The moisture, protein and fat contents of mutton were determined according to the methods specified in national standards GB 18394-2020, GB / T 5009.5 and GB5009.6, respectively.

[0113] The pH value was determined by using a portable pH meter and inserting a glass probe directly into the sample for measurement. The measurement was repeated three times at different locations for each sample, and the results were averaged. The pH meter was calibrated with pH 4.00 and pH 7.00 calibration solutions before use.

[0114] The specific method for determining cooking loss is to cut the thawed meat sample into pieces of about 65g, place them in a cooking bag, remove the air in the bag, make the surface of the meat piece close to the cooking bag, seal the bag, immerse it in a 71℃ water bath for 35 minutes, then take it out and cool it to room temperature. After wiping off the moisture on the surface of the meat with filter paper, record the weight and calculate it.

[0115] The centrifugal loss test involves defatting the meat sample to be tested, cutting it into chunks, and weighing the initial weight. The meat sample is then placed in a centrifuge tube and centrifuged at low temperatures and high speeds to separate water and soluble matter. After centrifugation, the surface moisture of the meat sample is gently wiped clean and the weight is re-weighed. By comparing the weight changes before and after centrifugation, the centrifugal loss percentage (CeL%) is calculated to assess the water retention of the meat.

[0116] The shear force was determined by placing the sample after cooking loss at 4°C for 12 h, then cutting it into 1×1×2 cm strips. The shear force was determined using a TA-XT2i texture analyzer with a pre-measurement speed of 2.0 mm / s, a mid-measurement speed of 1.0 mm / s, and a post-measurement speed of 10.0 mm / s. The result was the average of the six strips.

[0117] The color was determined by exposing the meat sample to 4°C for 35 minutes, then randomly selecting four points on its surface for measurement using a colorimeter, and recording the brightness (L), redness (A), and yellowness (B) of the sample.

[0118] The sensory evaluation method is to randomly select 4 sheep from each experimental group for slaughter, collect the hind leg meat in time for the mutton tasting test, take 1kg of meat sample from the semimembranous muscle of each sheep, renumber it, hide the original group, put the meat samples into different pots, submerge them in water, boil them for 30 minutes, and cut them into slices with different knives after natural cooling. Put them into different tableware for volunteers to taste, and invite 7 volunteers to evaluate the cooked mutton. The evaluation items include: color and appearance, aroma and smell, umami taste, tenderness and chewing, and taste freshness evaluation. Mineral water is used to rinse the mouth between tasting each variety. The scoring system uses a 10-point system, and each volunteer scores independently; the statistical method is to remove the highest score and the lowest score, and perform arithmetic average statistics on the five indicators of the four experiments. The comprehensive score of each experimental group = P 色 ×0.15+P 香 ×0.25+P 味 ×0.25+P 嫩度 ×0.2+P 鲜度 ×0.15,P 色 Indicates the color appearance score, P 色 Indicates the color appearance score, P 香 Indicates the score of aroma smell, P 味 Indicates the umami taste score, P 嫩度 Indicates the tenderness and chewiness score, P 鲜度 A rating indicating the freshness of the taste.

[0119] The nutritional components of the experimental sheep include the amino acid content, mineral content and fatty acid content of the mutton, among which,

[0120] The amino acid content of mutton is determined according to GB 5009.124.

[0121] The fatty acid content of mutton is determined according to GB 5009.168.

[0122] The mineral content of mutton was determined according to the second method of GB 5009.268-2016.

[0123] (2) Experimental results and analysis

[0124] 2.1 Results and analysis of body weight, feed intake and feed-to-weight ratio

[0125] Table 1 Body weight and daily weight gain of each experimental group during the experimental period

[0126]

[0127] * indicates p < 0.05 compared with experimental group 9

[0128] Table 2 Feed intake and feed conversion rate of each experimental group

[0129]

[0130] * indicates that p < 0.05 compared with experimental group 9

[0131] According to the data in Table 1 and Table 2, compared with the feed without adding the feed additive, the feed formed by the feed additive prepared in the embodiment of the present invention can increase the daily weight gain of the test sheep and reduce the feed-to-weight ratio, which proves that the feed additive provided by the present invention has a significant effect on the weight gain of the test sheep and can promote the digestion and absorption of the test sheep. During the experiment, the test sheep fed with the feed additive of the embodiment did not experience diarrhea, coughing, getting angry, etc., and their rumination and mental state were significantly better than those of experimental groups 2-7 and experimental group 9 fed with feed without adding the feed additive.

[0132] 2.2 Results and analysis of the meat texture of the experimental sheep

[0133] The moisture content of mutton (the standard is ≤77%) is related to tenderness, freshness and cooking taste. The cooking loss of mutton is an important indicator to measure the water retention performance of the muscle, and it is negatively correlated with the water retention capacity. Studies have shown that when the moisture content in mutton is within a certain range, the taste of mutton is more delicate. The centrifugal loss and shear force value of mutton (ranging between 4.36 and 5.38 kg) are important indicators for evaluating the tenderness of the meat, and both are negatively correlated with the tenderness of the meat. The color of mutton is an important indicator for evaluating its quality. Brightness, yellowness and redness can preliminarily judge the freshness, health status and quality of mutton, and the sensory evaluation of mutton is a more comprehensive and intuitive evaluation of the taste of mutton.

[0134] Table 3 Mutton sample meat texture test results

[0135]

[0136] Note: Data in the same column with the same or no letters in the shoulder indicate no significant difference (P>0.05); data with different letters in the shoulder indicate significant difference (P<0.05). For example, data with ab and abc in the shoulder indicate that there is a difference between the two groups, but the difference is not significant.

[0137] According to the data in Table 3, the feed formed by the feed additive prepared in the embodiment of the present invention has a good water retention effect on mutton and has a good color. In particular, there are significant differences in cooking loss rate and shear value between experimental groups 1 and 8 and experimental groups 2-7 and 9.

[0138] Table 4 Sensory evaluation of mutton in each experimental group

[0139] Group color fragrant taste tenderness Umami Overall score Experimental Group 1 <![CDATA[8.12±0.13 b ]]> <![CDATA[8.07±0.19 ab ]]> <![CDATA[8.28±0.21 b ]]> <![CDATA[8.13±0.05 b ]]> <![CDATA[8.18±0.07 b ]]> <![CDATA[8.16±0.08 b ]]> Experimental Group 2 <![CDATA[7.86±0.23 c ]]> <![CDATA[7.90±0.07 bc ]]> <![CDATA[7.99±0.10 c ]]> <![CDATA[8.11±0.06 b ]]> <![CDATA[8.00±0.05 c ]]> <![CDATA[7.97±0.05 c ]]> Experimental Group 3 <![CDATA[7.81±0.15 c ]]> <![CDATA[7.78±0.08 cd ]]> <![CDATA[7.72±0.10 d ]]> <![CDATA[7.75±0.19 c ]]> <![CDATA[7.82±0.06 c ]]> <![CDATA[7.77±0.05 dfg ]]> Experimental Group 4 <![CDATA[7.82±0.21 c ]]> <![CDATA[7.89±0.17 bc ]]> <![CDATA[7.89±0.13 cd ]]> <![CDATA[8.08±0.21 b ]]> <![CDATA[7.90±0.12 c ]]> <![CDATA[7.92±0.08 cd ]]> Experimental Group 5 <![CDATA[7.77±0.12 c ]]> <![CDATA[7.83±0.07 cd ]]> <![CDATA[7.84±0.14 cd ]]> <![CDATA[7.91±0.10 bc ]]> <![CDATA[7.84±0.04 c ]]> <![CDATA[7.84±0.06 def ]]> Experimental Group 6 <![CDATA[7.80±0.19 c ]]> <![CDATA[7.74±0.16 cd ]]> <![CDATA[7.81±0.14 cd ]]> <![CDATA[7.77±0.23 c ]]> <![CDATA[7.62±0.15 d ]]> <![CDATA[7.75±0.08 fg ]]> Experimental Group 7 <![CDATA[7.50±0.13 d ]]> <![CDATA[7.91±0.07 bc ]]> <![CDATA[7.97±0.05 c ]]> <![CDATA[8.04±0.17 b ]]> <![CDATA[7.87±0.11 c ]]> <![CDATA[7.88±0.06 cde ]]> Experimental Group 8 <![CDATA[8.37±0.05 a ]]> <![CDATA[8.19±0.12 a ]]> <![CDATA[8.70±0.11 a ]]> <![CDATA[8.63±0.09 a ]]> <![CDATA[8.59±0.10 a ]]> <![CDATA[8.49±0.07 a ]]> Experimental Group 9 <![CDATA[7.63±0.17 cd ]]> <![CDATA[7.66±0.11 d ]]> <![CDATA[7.69±0.12 d ]]> <![CDATA[7.73±0.23 c ]]> <![CDATA[7.55±0.26 d ]]> <![CDATA[7.66±0.15 g ]]>

[0140] Note: Data in the same column with the same or no letters in the shoulder indicate no significant difference (P>0.05); data with different letters in the shoulder indicate significant difference (P<0.05). For example, data with ab and abc in the shoulder indicate that there is a difference between the two groups, but the difference is not significant.

[0141] According to the data in Table 4, compared with experimental groups 2-7 and experimental group 9, the feed additive prepared in the embodiment of the present invention has a higher comprehensive score in meat quality. There are significant differences between experimental groups 1 and 8 and experimental groups 2-7 and experimental group 9, especially in the obvious improvement of aroma, taste, tenderness and umami.

[0142] 2.3 Nutrient content of mutton

[0143] Table 5 Mineral content of mutton in each experimental group

[0144] Group calcium copper iron magnesium sodium zinc Experimental Group 1 <![CDATA[37.33±2.43 ab ]]> 0.94±0.14 16.98±3.26 282.75±15.52 <![CDATA[523.75±58.18 ab ]]> 30.85±1.91 Experimental Group 2 <![CDATA[36.80±3.12 ab ]]> 0.84±0.14 16.43±2.42 281.50±8.50 <![CDATA[545.00±48.59 ab ]]> 28.55±3.04 Experimental Group 3 <![CDATA[36.43±3.44 ab ]]> 0.92±0.08 16.33±2.80 280.75±20.06 <![CDATA[566.75±77.98 ab ]]> 29.45±3.88 Experimental Group 4 <![CDATA[36.13±4.54 ab ]]> 0.77±0.14 17.40±1.14 272.25±17.80 <![CDATA[558.00±36.03 ab ]]> 30.55±3.13 Experimental Group 5 <![CDATA[34.73±2.82 b ]]> 0.82±0.11 15.63±1.89 277.75±25.59 <![CDATA[499.25±63.78 ab ]]> 27.85±5.88 Experimental Group 6 <![CDATA[38.30±3.55 ab ]]> 0.86±0.20 16.60±3.84 280.75±8.06 <![CDATA[539.25±37.99 aB ]]> 30.63±4.78 Experimental Group 7 <![CDATA[35.15±2.42 ab ]]> 0.88±0.09 16.83±0.99 277.00±16.87 <![CDATA[543.50±70.92 ab ]]> 29.60±2.24 Experimental Group 8 <![CDATA[42.15±9.10 a ]]> 0.92±0.09 17.83±2.12 290.50±20.87 <![CDATA[476.00±51.26 b ]]> 31.25±5.68 Experimental Group 9 <![CDATA[34.35±2.29 b ]]> 0.98±0.21 16.40±0.74 269.50±14.39 <![CDATA[600.50±113.15 a ]]> 29.33±4.05

[0145] Note: Data in the same column with the same or no letters in the shoulder indicate no significant difference (P>0.05); data with different letters in the shoulder indicate significant difference (P<0.05). For example, data with ab and abc in the shoulder indicate that there is a difference between the groups, but the difference is not significant. The unit of each parameter in the table is mg / kg.

[0146] Iron is a crucial component of hemoglobin; calcium and sodium are minerals that maintain cell survival and acid-base balance in the body; and magnesium promotes metabolism, relieves tension, and regulates stress. Table 5 shows that the feed additive prepared in this embodiment of the present invention can increase the calcium, iron, and magnesium content in mutton, while also reducing sodium content to a certain extent. Meat with a lower sodium content is more beneficial for people with hypertension and cardiovascular disease.

[0147] The rich amino acid content in mutton means that its protein quality is high. Different amino acids play different roles in the body of sheep, especially the types and content of essential amino acids (that is, the 8 amino acids that the human body cannot synthesize on its own) play an important role in the nutritional value of meat protein. Among them, free amino acids play a key role in the presentation of mutton flavor.

[0148] Table 6 Amino acid content of mutton in each experimental group

[0149] Experimental Group 1 Experimental Group 2 Experimental Group 3 Experimental Group 4 Experimental Group 5 Experimental Group 6 Experimental Group 7 Experimental Group 8 Experimental Group 9 Aspartic acid <![CDATA[1.88±0.10 a ]]> <![CDATA[1.73±0.06 b ]]> <![CDATA[1.69±0.06 b ]]> <![CDATA[1.75±0.07 b ]]> <![CDATA[1.71±0.11 b ]]> <![CDATA[1.72±0.10 b ]]> <![CDATA[1.71±0.07 b ]]> <![CDATA[1.92±0.15 a ]]> <![CDATA[1.56±0.05 c ]]> Threonine <![CDATA[0.93±0.04 a ]]> <![CDATA[0.83±0.03 b ]]> <![CDATA[0.82±0.05 b ]]> <![CDATA[081±006 b ]]> <![CDATA[080±009 b ]]> <![CDATA[0.78±0.09 b ]]> <![CDATA[0.81±0.07 b ]]> <![CDATA[0.96±009 a ]]> <![CDATA[068±0.07 c ]]> Serine <![CDATA[0.82±0.07 a ]]> <![CDATA[0.74±0.05 b ]]> <![CDATA[0.72±0.04 bc ]]> <![CDATA[0.74±0.04 b ]]> <![CDATA[0.74±0.03 b ]]> <![CDATA[0.72±0.03 bc ]]> <![CDATA[0.73±0.05 b ]]> <![CDATA[0.84±0.04 a ]]> <![CDATA[0.66±0.05 c ]]> glutamate <![CDATA[3.16±0.19 ab ]]> <![CDATA[3.05±0.14 ab ]]> <![CDATA[2.98±0.18 b ]]> <![CDATA[2.94±0.10 b ]]> <![CDATA[2.97±0.04 b ]]> <![CDATA[3.07±0.21 ab ]]> <![CDATA[302±0.05 ab ]]> <![CDATA[3.28±0.32 a ]]> <![CDATA[2.93±0.10 b ]]> Proline <![CDATA[0.64±0.04 ab ]]> <![CDATA[0.61±0.05 b ]]> <![CDATA[0.61±0.02 b ]]> <![CDATA[0.61±0.02 b ]]> <![CDATA[0.60±0.03 b ]]> <![CDATA[0.62±0.02 ab ]]> <![CDATA[0.62±0.01 ab ]]> <![CDATA[0.67±0.06 a ]]> <![CDATA[0.61±0.03 b ]]> Glycine 0.86±0.06 0.87±0.02 0.83±0.06 0.83±0.03 0.81±0.05 0.83±0.04 0.82±0.03 0.87±0.07 0.81±0.01 Alanine <![CDATA[1.13±0.02 ab ]]> <![CDATA[1.09±0.04 ab ]]> <![CDATA[1.07±0.06 b ]]> <![CDATA[1.09±0.08 ab ]]> <![CDATA[1.13±0.06 ab ]]> <![CDATA[1.11±0.06 ab ]]> <![CDATA[1.09±0.02 ab ]]> <![CDATA[1.18±0.09 a ]]> <![CDATA[1.07±0.03 b ]]> Valine <![CDATA[1.00±0.07 a ]]> <![CDATA[0.93±0.03 b ]]> <![CDATA[0.89±0.01 b ]]> <![CDATA[0.93±0.03 b ]]> <![CDATA[0.91±0.04 b ]]> <![CDATA[0.89±0.04 b ]]> <![CDATA[0.93±0.02 b ]]> <![CDATA[1.06±0.05 a ]]> <![CDATA[0.78±0.05 c ]]> Methionine 0.51±0.01 0.49±0.03 0.49±0.01 0.50±0.03 0.51±0.01 0.49±0.03 0.49±0.06 0.52±0.05 0.48±0.03 Isoleucine <![CDATA[0.89±0.06 ab ]]> <![CDATA[0.90±0.02 ab ]]> <![CDATA[0.87±0.07 ab ]]> <![CDATA[0.87±0.03 ab ]]> <![CDATA[0.87±0.05 ab ]]> <![CDATA[0.85±0.03 b ]]> <![CDATA[0.87±0.02 ab ]]> <![CDATA[0.94±0.08 a ]]> <![CDATA[0.85±0.02 b ]]> Leucine <![CDATA[1.66±0.13 a ]]> <![CDATA[1.52±0.04 b ]]> <![CDATA[1.54±0.04 b ]]> <![CDATA[1.54±0.04 b ]]> <![CDATA[151±005 b ]]> <![CDATA[1.50±0.06 b ]]> <![CDATA[1.54±0.02 b ]]> <![CDATA[1.70±0.05 a ]]> 1.39±0.05c Tyrosine <![CDATA[0.71±0.04 ab ]]> <![CDATA[0.70±0.06 aB ]]> <![CDATA[0.70±0.02 ab ]]> <![CDATA[0.69±0.02 ab ]]> <![CDATA[0.68±0.07 ab ]]> <![CDATA[0.71±0.08 ab ]]> <![CDATA[0.67±0.02 ab ]]> <![CDATA[0.74±0.03 a ]]> <![CDATA[0.64±0.02 b ]]> Phenylalanine <![CDATA[0.81±0.03 a ]]> <![CDATA[0.72±0.02 b ]]> <![CDATA[0.70±0.08 b ]]> <![CDATA[0.69±0.05 bc ]]> <![CDATA[0.72±0.03 b ]]> <![CDATA[0.71±0.05 b ]]> <![CDATA[0.71±0.07 b ]]> <![CDATA[0.83±0.06 a ]]> <![CDATA[0.61±0.07 c ]]> Lysine <![CDATA[1.84±0.04 a ]]> <![CDATA[1.70±0.06 b ]]> <![CDATA[1.66±0.04 b ]]> <![CDATA[1.69±0.04 b ]]> <![CDATA[1.63±0.10 B ]]> <![CDATA[1.68±0.09 b ]]> <![CDATA[1.72±0.04 b ]]> <![CDATA[1.87±0.15 a ]]> <![CDATA[1.50±0.08 c ]]> Histidine <![CDATA[0.69±0.02 a ]]> <![CDATA[0.62±0.04 b ]]> <![CDATA[0.59±0.04 b ]]> <![CDATA[0.58±0.03 b ]]> <![CDATA[0.62±0.02 b ]]> <![CDATA[060±0.03 b ]]> <![CDATA[0.63±0.02 b ]]> <![CDATA[0.70±0.05 a ]]> <![CDATA[0.52±0.04 c ]]> Arginine <![CDATA[1.25±0.08 ab ]]> <![CDATA[1.20±0.04 ab ]]> <![CDATA[1.18±0.03 b ]]> <![CDATA[1.25±002 ab ]]> <![CDATA[1.19±0.08 b ]]> <![CDATA[1.21±0.09 ab ]]> <![CDATA[1.20±0.02 ab ]]> <![CDATA[1.30±0.12 a ]]> <![CDATA[1.17±0.04 b ]]>

[0150] Note: Data in the same line with the same or no letters in the shoulder indicate no significant difference (P>0.05); data with different letters in the shoulder indicate significant difference (P<0.05). For example, groups with letters ab and abc in the shoulder indicate that there are differences, but the differences are not significant. The unit of amino acid content is g / 100g, that is, the weight of each amino acid in 100g of mutton.

[0151] According to the data in Table 6, compared with the feed additive provided in the comparative example or the experimental group without feed additive, the feed additive experimental group provided by the embodiment of the present invention can significantly increase the content of amino acids in mutton, especially the experimental groups 1 and 8 of the present invention and the experimental groups 2-7 and 9 have significant differences in the content of 5 essential amino acids such as lysine, threonine, valine, leucine and phenylalanine, as well as 3 amino acids such as aspartic acid, histidine and serine. The above amino acids are all amino acids required by the human body and have their own unique effects on human health. Among them, lysine is a key amino acid in the central nervous system. It has an irreplaceable role in promoting growth and development, enhancing immunity and stabilizing nerve function. At the same time, it can also effectively prevent osteoporosis and promote calcium absorption and utilization; threonine has a nutritional strengthening effect, can protect cell membranes, maintain protein balance in the body, promote normal growth, support cardiovascular, liver, Valine promotes central nervous system and immune system health, accelerating wound healing and injury repair. Valine promotes normal growth and development, repairs tissues and cells, regulates blood sugar, provides energy, helps eliminate toxins from the body, and plays a vital role in nitrogen transport. Leucine promotes protein synthesis in the body, inhibits its breakdown, and accelerates muscle tissue repair and growth. Phenylalanine participates in the synthesis of neurotransmitters and hormones, significantly impacting nervous system function. Aspartic acid participates in protein synthesis and enhances the activity of the neurotransmitter acetylcholine, playing a positive role in nourishing brain cells, promoting growth and development, enhancing immunity, and improving memory. It also relaxes peripheral vascular smooth muscle, reduces peripheral resistance, and thus exerts a blood pressure-lowering effect. Histidine, another important amino acid, whose conversion product, histamine, is often associated with allergic reactions, but its positive role in regulating immune responses, antioxidant defense, and promoting food digestion and absorption cannot be ignored. Furthermore, histidine is a basic building block of protein, participating in protein biosynthesis and various physiological processes. It also plays a vital role in maintaining the immune system, promoting iron absorption, and preventing anemia. Serine promotes fat metabolism by synthesizing nucleic acids and proteins, helps lower blood lipids, and plays an important role in lipid reduction and nervous system health.

[0152] In terms of mutton flavor, the synergistic effect of amino acids such as histidine, aspartic acid, and glutamic acid not only enhances the freshness and taste of mutton, but also promotes the occurrence of the Maillard reaction, adding a unique and attractive flavor characteristic to mutton. The degradation of branched-chain amino acids such as leucine, isoleucine, and valine during high-temperature cooking gives mutton a rich meaty aroma, further improving its edible quality. In summary, the feed additive used in the embodiment of the present invention not only enhances the nutritional value of mutton by significantly increasing the content of multiple key amino acids in mutton, but also enriches its flavor characteristics.

[0153] Unsaturated fatty acids are crucial for the flavor of meat. Studies have shown a significant correlation between the flavor of lamb and unsaturated fatty acids such as oleic acid and linolenic acid. Research indicates that oleic acid plays multiple health roles in the human body. It not only protects heart health but also significantly contributes to overall well-being. Firstly, oleic acid can effectively lower low-density lipoprotein (LDL) levels in the blood and maintain or increase high-density lipoprotein (HDL) levels, thereby helping to prevent cardiovascular disease. Secondly, oleic acid possesses excellent antioxidant properties, protecting against free radical damage and slowing the aging process. Furthermore, oleic acid promotes bile secretion, aiding in the breakdown of fat, thereby improving nutrient absorption and utilization. It also deeply nourishes the skin, strengthening its moisture barrier and keeping it soft, smooth, and elastic.

[0154] Linoleic acid is an ω-6 essential fatty acid that is crucial to human health. It plays multiple key roles in the human body, particularly in promoting overall health and preventing disease. First, linoleic acid excels in promoting cardiovascular health. It can lower blood pressure and blood lipid levels, reduce the risk of atherosclerosis, and thus protect the cardiovascular system from disease. Second, linoleic acid also plays an important role in immunity. It can enhance the activity of immune cells, improve the body's resistance to pathogens such as viruses and bacteria, and reduce the occurrence of infection and inflammation. Linoleic acid also plays a key role in nutrient absorption. It can promote the body's absorption and utilization of fat-soluble vitamins (such as vitamins A, D, E, and K), ensuring that these important nutrients can fully perform their physiological functions. Linoleic acid can also improve the gastrointestinal microecological environment, promote the growth and reproduction of beneficial bacteria, and enhance overall digestive function. At the same time, linoleic acid can not only promote the repair and regeneration of the skin barrier and relieve skin problems caused by dryness, allergies, etc., but also protect cells from oxidative stress and reduce the damage of free radicals to cells, thereby helping to delay aging and prevent chronic diseases.

[0155] α-linolenic acid (α-linolenic acid) is an essential ω-3 fatty acid (FA) crucial for human health. It has numerous physiological functions and health benefits, many of which are related to cardiovascular health. The ω-3 fatty acids, particularly α-linolenic acid (α-linolenic acid), are essential for the human body. Firstly, α-linolenic acid has a significant lipid-lowering effect. It promotes the synthesis and secretion of high-density lipoprotein (HDL) cholesterol while inhibiting the synthesis of very-low-density lipoprotein (VLDL), thereby lowering total cholesterol and LDL cholesterol levels. This regulation of lipid metabolism helps prevent and improve hyperlipidemia and maintain cardiovascular health. Secondly, α-linolenic acid exhibits anti-inflammatory properties. It inhibits the conversion of arachidonic acid to prostaglandin E2 and leukotriene B4, reducing the production of inflammatory mediators and thus exerting its anti-inflammatory effects. This can help alleviate the symptoms of inflammatory diseases such as atopic dermatitis and eczema. α-linolenic acid also has antioxidant properties. It acts as a precursor in the biosynthesis of cell membrane phospholipids, enhancing cell membrane fluidity and stability and protecting cells from oxidative damage. This helps delay aging and prevent chronic diseases such as Alzheimer's. At the same time, α-linolenic acid can be converted into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the human body, which are beneficial to health. These fatty acids are usually found in certain vegetable oils and animal fats. The human body cannot synthesize them on its own and must be consumed through food.

[0156] Heptadecanoic acid has many positive effects on human health. First, it is an important component of cell membranes and can regulate the functions and functions of cells, thereby maintaining the normal structure and function of cells. Secondly, heptadecanoic acid is also one of the body's energy sources and can participate in various metabolic processes to provide the body with the required energy. In addition, heptadecanoic acid also has the effects of lowering cholesterol and preventing cardiovascular diseases. It can form insoluble complexes with bile acids, reduce the reabsorption of bile acids, and thus reduce the cholesterol concentration in plasma. This effect helps prevent the occurrence of hypercholesterolemia and atherosclerosis, thereby maintaining cardiovascular health.

[0157] Palmitoleic acid has many positive effects on human health. First, it can lower blood lipids and reduce cholesterol synthesis, thereby helping to prevent cardiovascular diseases. Second, palmitoleic acid has anti-inflammatory effects and can relieve various inflammatory reactions. It has a certain auxiliary therapeutic effect on diseases such as arthritis and dermatitis. In addition, palmitoleic acid can also affect the metabolism of fat cells, enhance systemic glucose metabolism, and regulate the formation of triglycerides in fat cells, playing an important role in maintaining the normal metabolic function of the human body.

[0158] In addition, the saturated fatty acid decanoic acid also has important physiological functions in the human body, especially playing a key role in glucose and lipid metabolism. Decanoic acid can act as a regulator of nuclear receptor subfamily (such as peroxisome proliferator-activated receptors or PPAR receptors), affecting the activity of these receptors in metabolic processes. This regulatory function makes decanoic acid potentially useful for designing safer and more effective PPAR receptor-based drugs to treat diseases related to glucose and lipid metabolism.

[0159] In terms of the flavor of meat products, heptadecenic acid, palmitoleic acid, oleic acid, linoleic acid, and α-linolenic acid can all enhance the flavor of meat. Heptadecenic acid and α-linolenic acid in mutton can interact with other compounds, which helps enhance the overall flavor characteristics of mutton, making it more flavorful and palatable, and increasing its deliciousness and appeal. Palmitoleic acid, due to its unique chemical structure and properties, can interact with other components in mutton, improving its texture and flavor, creating a richer and more complex aroma and taste, thereby enhancing the overall flavor of mutton. Furthermore, palmitoleic acid has antioxidant properties, protecting mutton from damage by free radicals and extending its shelf life. This not only ensures the quality and safety of mutton, but also reduces unpleasant flavors caused by oxidation, making mutton more delicious.

[0160] Oleic and linoleic acids also contribute significantly to the flavor of meat. Oleic acid, with its mild aroma and excellent emulsifying properties, effectively promotes the fusion of fat and meat in lamb, making the meat more delicate and tender. Its involvement in flavor chemistry also adds a unique creamy and nutty aroma to lamb, significantly enhancing its layered and complex texture. Linoleic acid, through its unique fatty acid chain structure, promotes the release of lamb flavor. During cooking, it also undergoes a Maillard reaction with sugars and amino acids, producing a series of alluring aroma compounds such as aldehydes and ketones. These compounds work together to enhance the flavor of lamb, making it richer and more appealing, and its taste more complete and fuller.

[0161] Table 7 Fatty acid content of mutton samples in each experimental group

[0162] Group Experimental Group 1 Experimental Group 2 Experimental Group 3 Experimental Group 4 Experimental Group 5 Experimental Group 6 Experimental Group 7 Experimental Group 8 Experimental Group 9 Decanoic acid <![CDATA[0.31±0.06 a ]]> <![CDATA[0.19±0.09 b ]]> <![CDATA[0.19±0.12 b ]]> <![CDATA[0.15±0.06 b ]]> <![CDATA[0.18±0.05 b ]]> <![CDATA[0.14±0.05 b ]]> <![CDATA[0.15±0.10 b ]]> <![CDATA[0.33±0.10 a ]]> <![CDATA[0.13±0.05 b ]]> Lauric acid 0.15±0.06 0.15±0.10 0.13±0.05 0.15±0.06 0.13±0.05 0.13±0.05 0.13±0.05 0.18±0.10 0.08±0.05 Tridecanoic acid 0.10±0.00 0.10±0.00 0.10±0.00 0.10±0.00 0.10±0.00 0.10±000 0.10±0.00 0.10±0.00 0.08±0.05 Tetradecanoic acid 3.28±1.51 4.60±1.25 4.33±4.19 4.18±1.59 2.80±0.57 2.13±1.11 2.13±0.93 4.35±1.80 2.25±0.73 Tetradecenoic acid 0.20±0.14 0.20±0.08 0.15±0.06 0.20±0.08 0.13±0.05 0.18±0.10 0.13±0.05 0.23±0.10 0.10±0.00 Pentadecanoic acid <![CDATA[0.58±0.28 ab ]]> <![CDATA[0.63±0.21 ab ]]> <![CDATA[0.35±0.10 b ]]> <![CDATA[0.55±0.06 2b ]]> <![CDATA[0.43±0.05 ab ]]> <![CDATA[0.45±0.21 ab ]]> <![CDATA[0.35±0.10 b ]]> <![CDATA[0.65±0.24 a ]]> <![CDATA[0.38±0.05 b ]]> Palmitic acid 41.28±17.89 48.13±15.04 32.23±7.34 27.43±7.51 45.13±35.99 30.18±13.25 44.95±10.56 47.53±14.29 27.93±9.24 Palmitoleic acid <![CDATA[4.18±0.95 a ]]> <![CDATA[2.80±0.54 b ]]> <![CDATA[2.20±0.35 bc ]]> <![CDATA[2.73±0.54 b ]]> <![CDATA[2.23±0.46 bc ]]> <![CDATA[2.65±0.58 b ]]> <![CDATA[2.68±0.81 b ]]> <![CDATA[4.30±1.64 a ]]> <![CDATA[1.38±0.39 c ]]> Heptadecanoic acid 2.45±1.26 2.23±0.39 1.33±0.46 2.28±0.80 1.73±0.33 1.45±0.44 2.20±1.95 2.78±1.09 1.35±0.40 Heptadecanoic acid <![CDATA[1.33±0.40 a ]]> <![CDATA[0.68±0.31 b ]]> <![CDATA[0.63±0.19 b ]]> <![CDATA[0.63±0.17 b ]]> <![CDATA[0.73±0.28 b ]]> <![CDATA[0.75±0.21 b ]]> <![CDATA[0.75±0.25 b ]]> <![CDATA[1.48±0.68 a ]]> <![CDATA[0.43±0.10 b ]]> Octadecanoic acid 26.70±11.49 25.45±7.40 25.18±7.80 18.15±9.02 21.00±3.95 16.98±5.00 29.90±26.05 30.75±10.14 18.05±3.56 Oleic acid <![CDATA[82.85±17.81 a ]]> <![CDATA[43.93±6.33 bc ]]> <![CDATA[52.73±11.41 b ]]> <![CDATA[53.10±28.46 b ]]> <![CDATA[59.40±12.11 b ]]> <![CDATA[46.73±16.69 bc ]]> <![CDATA[44.88±9.47 bc ]]> <![CDATA[84.93±15.86 a ]]> <![CDATA[25.78±7.86 c ]]> Linoleic acid <![CDATA[13.08±2.01 a ]]> <![CDATA[8.73±1.76 b ]]> <![CDATA[8.05±2.80 b ]]> <![CDATA[8.13±1.51 b ]]> <![CDATA[8.20±1.30 b ]]> <![CDATA[8.43±2.07 b ]]> <![CDATA[9.23±1.18 b ]]> <![CDATA[13.45±1.77 a ]]> <![CDATA[5.30±1.26 c ]]> Eicosanoic acid 0.15±0.06 0.10±0.00 0.08±0.05 0.13±0.05 0.10±0.00 0.13±0.05 0.15±0.10 0.15±0.06 0.10±0.00 Eicosenoic acid <![CDATA[0.18±0.05 ab ]]> <![CDATA[0.20±0.08 2 ]]> <![CDATA[0.15±0.06 ab ]]> <![CDATA[0.15±0.06 ab ]]> <![CDATA[0.13±0.05 ab ]]> <![CDATA[0.13±0.05 ab ]]> <![CDATA[0.10±0.00 b ]]> <![CDATA[0.20±0.08 a ]]> <![CDATA[0.10±0.00 b ]]> a-linolenic acid <![CDATA[0.63±0.15 a ]]> <![CDATA[0.33±0.10 b ]]> <![CDATA[0.31±0.06 b ]]> <![CDATA[0.39±0.10 b ]]> <![CDATA[0.33±0.05 b ]]> <![CDATA[0.35±0.10 b ]]> <![CDATA[0.40±0.18 b ]]> <![CDATA[0.65±0.17 a ]]> <![CDATA[0.25±0.10 b ]]> Eicosadienoic acid <![CDATA[0.13±0.05 ab ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.08±0.05 b ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.10±0.00 ab ]]> <![CDATA[0.15±0.10 a ]]> <![CDATA[0.10±0.00 ab ]]> Eicosatrienoic acid 0.33±0.05 0.28±0.05 0.28±0.13 0.30±0.00 0.25±0.13 0.23±0.10 0.25±0.06 0.35±0.06 0.25±0.06 Arachidonic acid 3.75±0.44 3.50±0.48 3.08±1.23 3.73±0.62 3.40±1.53 3.38±0.45 3.73±0.10 3.90±0.37 2.98±1.05

[0163] Note: Data in the same row with the same letters or no letters indicate no significant difference (P>0.05); data with different letters indicate significant difference (p<0.05). For example, groups with letters ab and abc indicate that there are differences, but the differences are not significant. The unit of each fatty acid content in the table is mg / g, that is, the mass of each fatty acid in 1g of mutton.

[0164] According to the data in Table 7, the feed additive provided by the embodiment of the present invention can increase the content of saturated fatty acids and unsaturated fatty acids in mutton. Compared with experimental groups 2-7 and experimental group 9, the feed formed by the feed additive provided by the embodiment of the present invention can significantly increase the content of unsaturated fatty acids palmitoleic acid, heptadecanoic acid, oleic acid, linoleic acid, α-linolenic acid and saturated fatty acid capric acid, and experimental groups 1 and 8 have significant differences in the increase of capric acid, palmitoleic acid, heptadecanoic acid, oleic acid, linoleic acid or α-linolenic acid content compared to experimental groups 2-7 and 9. Therefore, it can be proved that the feed additive provided by the present invention can not only increase the content of amino acids and fatty acids in edible parts, but also improve meat flavor.

[0165] In summary, compared with the feed formed by the feed additive provided in the comparative example, or the feed formed without adding any feed additive, the feed formed by the feed additive provided by the embodiment of the present invention is helpful for fattening the test sheep, and at the same time has obvious effects on improving the mutton smell, improving the water retention and brightness of mutton, and increasing the content of amino acids and unsaturated fatty acids, especially increasing the content of amino acids such as histidine and aspartic acid, which are the prerequisites of umami substances in mutton, and increasing the content of substances such as α-linolenic acid, oleic acid, and linoleic acid, which are important for human health and improving the flavor of mutton. It has a significant effect on improving the sensory evaluation indicators such as the aroma, taste, tenderness, and umami of mutton. At the same time, during the experiment, no disease occurred in experimental groups 1-8, and no antibiotics were used throughout the whole process.

Claims

1. A feed additive, characterized in that It is composed of the following components in parts by weight: 10-15 parts of bran-fried Atractylodes macrocephala, 8-15 parts of Astragalus membranaceus, 2-8 parts of roasted Licorice root, 9-15 parts of charred Hawthorn, 9-15 parts of stir-fried malt, 2-8 parts of Perilla leaf, 2-5 parts of dried ginger, 5-10 parts of mulberry leaf, 20-30 parts of pine needles, and 2-7 parts of Sichuan peppercorns; The feed additive has the purpose of increasing the content of amino acids and fatty acids in edible parts of poultry meat, livestock meat and farmed aquatic products. The amino acids are lysine, threonine, valine, leucine, phenylalanine, aspartic acid, serine and histidine, and the fatty acids are capric acid, palmitoleic acid, heptadecenic acid, oleic acid, linoleic acid or α-linolenic acid.

2. The feed additive according to claim 1, characterized in that The ingredients include 12-13 parts of bran-fried Atractylodes macrocephala, 9-11 parts of Astragalus membranaceus, 4-6 parts of roasted Licorice root, 12-13 parts of charred Hawthorn, 12-13 parts of stir-fried malt, 5-6 parts of Perilla leaves, 3-4 parts of dried ginger, 6-8 parts of mulberry leaves, 24-27 parts of pine needles and 4-6 parts of Sichuan peppercorns.

3. A feed, characterized in that The feed additive comprises the feed additive according to any one of claims 1 to 2.

4. The feed according to claim 3, characterized in that The amount of the feed additive added to the feed is 0.5wt%-4wt%.

5. A method for preparing the feed according to any one of claims 3 to 4, characterized in that: The roughage, concentrated feed and the feed additive are mixed to prepare the feed.

6. The method for preparing feed according to claim 5, characterized in that: The specific steps of the feed preparation method are as follows: mixing the feed additive with each concentrated feed to obtain a first mixture, The roughages are mixed to obtain a second mixture, The first mixture and the second mixture are mixed and pelletized to obtain feed.

7. The method for preparing feed according to claim 6, characterized in that: The roughage comprises at least one of corn stalks, oats, and alfalfa; and / or, The concentrated feed comprises at least one of corn, soybean meal, wheat bran, cottonseed meal, corn distiller's grains, and premix.

8. A feed additive according to any one of claims 1 to 2, or a feed according to any one of claims 3 to 4, or a feed prepared by the method for preparing a feed according to any one of claims 5 to 7, having any of the following uses: (1) increasing the daily weight gain of poultry, livestock and aquatic products; (2) reducing the feed-to-meat ratio of poultry, livestock, and aquatic products; (3) Improve the meat quality and flavor of poultry, livestock and aquatic products.

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