Functional amino acid product as well as preparation method and application thereof

Abstract

The invention discloses a functional amino acid product as well as a preparation method and application thereof. The invention firstly discloses a functional amino acid product which comprises the following components in parts by weight: 500-700 parts of an amino acid composition, 300-400 parts of a fatty acid composition, 100-200 parts of a bipolar material, 5-20 parts of a stabilizer and 0.5-5 parts of an antioxidant. The invention further discloses a preparation method and application of the functional amino acid product. When the functional amino acid product is prepared, the loss of amino acid by rumen is reduced through a unique rumen bypass protection process, and the absorption efficiency of small intestines is improved; and by controlling key process parameters, not only is the uniform structure of the product ensured, but also the heat loss of the amino acid in the processing process is reduced. After being fed to cows, the functional amino acid product can meet the amino acid nutritional requirements of the cows in the mammary gland development period, promote parenchyma development of the mammary gland, improve the lactation potential and improve the peak milk yield after the cows are put into production.

Description

Technical Field

[0001] The present invention relates to the field of animal feed, and more specifically, to a functional amino acid product, a preparation method and an application thereof. Background Art

[0002] The mammary gland of dairy cows can synthesize and secrete milk. The number of mammary gland cells is a key factor in determining the potential of milk production, and its development degree directly affects the lactation performance of dairy cows after production. The development speed of the mammary gland of dairy cows is different in different physiological stages, among which the development in the reserve cow stage is particularly important. Related studies have pointed out that the mammary gland cells and somatic cells of dairy cows have similar development speeds from 0 to 3 months, which is called the isometric growth period. The growth rate of mammary gland cells from 3 to 9 months of age is 3 to 4 times that of somatic cells, which is called the allometric growth period. The nutritional level of feed during this period directly affects the development of the mammary gland. Because the substantial part of mammary tissue is composed of protein, which is composed of different amino acids, the intake structure and utilization efficiency of amino acids are key nutritional factors affecting the development of dairy cows' mammary glands. However, in the current dairy farming, the nutritional value of amino acids provided by feed is low, and the additional amino acids are inconsistent with the model required in the reserve stage of dairy cows, and the effect is poor. In addition, due to the degradation of the rumen, the absorption and utilization of additional amino acids are not good.

[0003] Patents CN115413735B "A Rumen-Protected Docosahexaenoic Acid Enteric-Coated Microparticle and Its Preparation Method" and CN114698738B "A Rumen-Protected Schizochytrium Powder and Its Preparation Method" both use palm oil to wrap DHA or Schizochytrium Powder, forming a layer of oil protective layer on the outer surface of the microcapsule, which can better protect the polyunsaturated fatty acid DHA from being destroyed in the rumen. By coating with the enteric coating, DHA can be released at a fixed point in the intestine, thereby improving the absorption rate of DHA by dairy cows.

[0004] Palm oil is a kind of vegetable oil mainly composed of C16:0, C18:0 and C18:1 fatty acids. Due to different refining processes, the proportion of each fatty acid varies greatly, the related physical and chemical properties are unstable, and the melting point range is large, most of which are between 4-52°C. Therefore, as a packaging material, it is difficult to ensure the consistency of the physical and chemical properties of the packaged product, and the biological effect indicators such as rumen passage rate and small intestinal digestibility are unstable.

[0005] Patent CN 104970228A "A method for preparing rumen bypass lysine" uses a double-layer coating technology, but both coating materials use non-polar fat packaging materials to form a double-layer protective shell. However, the hydrogenated vegetable oil used in the initial coating process to coat the amino acids has a poor degree of bonding, which easily causes the packaging material to separate from the core material, and the mixing uniformity and rumen bypass efficiency are poor. This patent uses Brazilian palm wax as a secondary coating. Although this packaging material can significantly increase the rumen bypass rate, the packaging material has a high melting point, close to 80-86°C, and is almost insoluble in water. Therefore, the product produced by this patent has a low small intestinal digestibility.

[0006] Articles such as "Effects of increasing methionine and branched-chain amino acids on the regulatory pathway of casein synthesis in bovine mammary epithelial cells" published by Dong Xianwen (2017) and "Effects of branched-chain amino acids on casein synthesis in bovine mammary epithelial cells" published by Hao Yihong (2023) studied the effects of different branched-chain amino acids on bovine mammary epithelial cells in vitro. Such studies mainly focus on the effects of branched-chain amino acids on the synthesis of milk components such as casein by mature bovine epithelial cells, but there is currently no research on the effects of amino acids on calf mammary gland development.

[0007] Therefore, it is currently necessary to develop a functional amino acid product to promote the development of the mammary glands of dairy cows and improve their lactation potential. Summary of the invention

[0008] The first object of the present invention is to provide a functional amino acid product to supplement the amino acids lacking in the mammary gland development period of dairy cows, promote mammary gland development, enhance lactation potential, and increase the peak milk production of dairy cows after production.

[0009] The second object of the present invention is to provide a method for preparing the above-mentioned functional amino acid product, which reduces the loss of amino acids in the rumen and improves the absorption efficiency of the small intestine by adopting a double-layer coating technology; through the control of key process parameters, not only the uniformity of the product structure is ensured, but also the heat loss of amino acids during the processing is reduced.

[0010] The third object of the present invention is to provide the application of the above functional amino acid product.

[0011] In order to achieve the above object, the present invention adopts the following technical solutions:

[0012] The present invention first provides a functional amino acid product, which comprises the following components in parts by weight: 500-700 parts of an amino acid composition, 300-400 parts of a fatty acid composition, 100-200 parts of a bipolar material, 5-20 parts of a stabilizer and 0.5-5 parts of an antioxidant.

[0013] In a preferred embodiment of the present invention, the functional amino acid product comprises the following components in parts by weight: 540-565 parts of an amino acid composition, 315-340 parts of a fatty acid composition, 135-150 parts of a bipolar material, 9-10 parts of a stabilizer and 0.9-1 part of an antioxidant.

[0014] Furthermore, the amino acid composition is composed of the following raw materials in percentage by mass: 15-30% methionine, 40-60% lysine, 10-20% threonine, 5-15% histidine and 5-10% leucine.

[0015] In a preferred embodiment of the present invention, the amino acid composition is composed of raw materials in the following mass percentages: methionine 19-21%, lysine 48-52%, threonine 14-16%, histidine 8-9% and leucine 6-7%.

[0016] Furthermore, the bipolar material is one or a combination of two of phospholipid oil and mono- and di-glycerol fatty acid esters.

[0017] In a preferred embodiment of the present invention, the bipolar material is phospholipid oil.

[0018] Furthermore, the fatty acid composition is composed of the following raw materials in percentage by mass: 15-25% stearic acid, 40-70% palmitic acid and 15-30% oleic acid.

[0019] In a preferred embodiment of the present invention, the fatty acid composition is composed of the following raw materials in percentage by mass: 18-20% stearic acid, 60-62% palmitic acid and 18-20% oleic acid.

[0020] Furthermore, the antioxidant is a combination of one or more of vitamin E, tea polyphenols, and butylated hydroxytoluene.

[0021] In a preferred embodiment of the present invention, the antioxidant is a combination of vitamin E and tea polyphenols; more preferably, the mass ratio of vitamin E to tea polyphenols is 7:3.

[0022] Furthermore, the anti-caking agent is one or a combination of two of silicon dioxide and calcium stearate.

[0023] In a preferred embodiment of the present invention, the anti-caking agent is silicon dioxide.

[0024] The present invention further provides a method for preparing the above functional amino acid product, the method comprising the following steps:

[0025] Mixing the amino acid composition with an antioxidant to prepare an amino acid and antioxidant mixture;

[0026] The amino acid and antioxidant mixture is mixed with a bipolar material to form a bipolar material coating to obtain a product A;

[0027] Spray coating the product A with the fatty acid composition to form a mixed fatty acid coating to obtain product B;

[0028] The product B is mixed with an anti-caking agent to obtain a functional amino acid product.

[0029] Furthermore, the preparation method of the amino acid composition comprises the following steps: weighing each raw material in the amino acid composition according to the mass percentage, mixing for 10-30 minutes at a rotation speed of 20-80 r / min, to obtain the amino acid composition.

[0030] In a preferred embodiment of the present invention, the preparation method of the amino acid composition comprises the following steps: weighing each raw material in the amino acid composition according to the mass percentage, mixing for 15-20 minutes at a rotation speed of 25-40 r / min to obtain the amino acid composition.

[0031] Furthermore, when preparing the amino acid and antioxidant mixture, the amino acid composition and the antioxidant are mixed at a rotation speed of 30-80 r / min for 10-30 min.

[0032] In a preferred embodiment of the present invention, when preparing the amino acid and antioxidant mixture, the amino acid composition and the antioxidant are mixed at a rotation speed of 35-50 r / min for 10-15 min.

[0033] Furthermore, when preparing product A, the amino acid and antioxidant mixture is mixed with the bipolar material at a rotation speed of 5-60 r / min for 10-30 min.

[0034] In a preferred embodiment of the present invention, when preparing product A, the bipolar material is added to a dissolution kettle, the dissolution temperature is maintained at 55-60°C, and stirring is continued. After complete dissolution, the amino acid and antioxidant mixture is added while stirring continuously. After the amino acid and antioxidant mixture are added, mixing is performed at a speed of 5-10 r / min for 15-20 minutes to uniformly disperse the amino acid and antioxidant mixture in the bipolar material system to form a bipolar material coating.

[0035] Furthermore, the preparation method of the fatty acid composition comprises the following steps: adding stearic acid to a dissolving kettle, maintaining the dissolving temperature at 65-70°C, adding palmitic acid after it is completely dissolved, maintaining the dissolving temperature at 50-55°C, adding oleic acid after the palmitic acid is completely dissolved, continuously stirring for 10-15 minutes, and maintaining the dissolving temperature at 45-50°C after uniform mixing to obtain a fatty acid composition.

[0036] Furthermore, when preparing product B, a fluidized bed coater is used for spray coating.

[0037] In a preferred embodiment of the present invention, when preparing product B, product A is placed in a fluidized bed coating machine, the fan is started, and fluidized granulation is started. When the particle size reaches 1-1.5 mm, the refrigerator is started to keep the inlet air temperature at 0-4°C, and the peristaltic pump is started at the same time. The fatty acid composition is slowly and continuously added using a double outflow nozzle at a liquid inlet rate of 1-3 L / min for 10-15 min, and the product A is spray-coated with the fatty acid composition to form a mixed fatty acid coating.

[0038] Furthermore, when preparing the functional amino acid product, product B is added into a mixer, stirred continuously, an anti-caking agent is added, and mixed for 8-12 minutes at a rotation speed of 10-15 r / min.

[0039] The present invention adopts a double-layer coating technology. The first layer uses a bipolar material to microencapsulate the mixture of amino acids and antioxidants to form a bipolar material coating layer, so that the polar end is combined with the amino acid, and the non-polar end oil layer is exposed on the outside; the second layer uses a fatty acid composition to be coated by a fluidized bed method to form a mixed fatty acid coating layer, which reduces the loss of amino acids in the rumen and improves the digestion, absorption and utilization efficiency of amino acids in the small intestine. The present invention configures C16:0, C18:0, and C18:1 fatty acids with different physical and chemical properties in a certain proportion, while ensuring the rumen passing rate of the product, while improving the release efficiency of amino acids in the small intestine and the stability of the physical and chemical properties of the product. The present invention reduces the oxidation loss of amino acids during production and storage by adding antioxidants. At the same time, by adding anti-caking agents, the stability and fluidity of the product are improved, and the risk of product agglomeration and corruption is reduced.

[0040] The present invention also provides the use of the functional amino acid product in any of the following:

[0041] 1) Application in promoting mammary gland development in dairy cows;

[0042] 2) Application in improving the lactation potential of dairy cows;

[0043] 3) Application in increasing peak milk production of dairy cows after production;

[0044] 4) Application in the preparation of products for promoting mammary gland development in dairy cows;

[0045] 5) Application in the preparation of products for improving the lactation potential of dairy cows;

[0046] 6) Application in the preparation of products for increasing peak milk production of dairy cows after giving birth.

[0047] The beneficial effects of the present invention are as follows:

[0048] The functional amino acid product of the present invention can meet the nutritional needs of dairy cows for amino acids during the mammary gland development period after feeding through the optimized combination of different amino acids, promote the development of mammary gland parenchyma, improve the lactation potential of dairy cows, and increase the peak milk production of dairy cows after production. When preparing the functional amino acid product, a unique rumen protection process (i.e., double-layer coating technology) is used to improve the rumen pass rate of the product, avoid the degradation of amino acids in the rumen and reduce their utilization efficiency, and improve the absorption efficiency of the small intestine; through the control of key process parameters, not only the uniform structure of the product is guaranteed, with a high rumen pass rate, but also the amino acid loss caused by high temperature during the processing of amino acids is reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] The specific implementation modes of the present invention are further described in detail below in conjunction with the accompanying drawings.

[0050] Figure 1 It is the structural model of the functional amino acid product of the present invention.

[0051] Figure 2 This is an operational diagram for measuring the mammary parenchyma of cattle.

[0052] Figure 3 This is an ultrasound analysis of the bovine mammary gland parenchyma. DETAILED DESCRIPTION

[0053] In order to more clearly illustrate the present invention, the present invention is further described below in conjunction with preferred embodiments and accompanying drawings. Similar components in the accompanying drawings are represented by the same reference numerals. It should be understood by those skilled in the art that the content specifically described below is illustrative rather than restrictive, and should not be used to limit the scope of protection of the present invention.

[0054] The "%" involved in each embodiment of the present invention refers to the mass percentage.

[0055] Example 1 A functional amino acid product

[0056] 1. The functional amino acid product is composed of the following components in parts by weight:

[0057] 540 parts of amino acid composition (including 20% ​​methionine, 55% lysine, 10% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 18% stearic acid, 62% palmitic acid and 20% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E and 30% tea polyphenols), and 9 parts of silicon dioxide;

[0058] 2. The preparation method of the functional amino acid product comprises the following steps:

[0059] (1) weighing the raw materials of the amino acid composition according to the mass percentage, mixing them at a speed of 30 r / min for 15 min, to prepare the amino acid composition;

[0060] (2) adding an antioxidant to the amino acid composition obtained in step (1), and mixing for 10 minutes at a rotation speed of 40 r / min to obtain a mixture of amino acids and antioxidants;

[0061] (3) adding lecithin oil to a dissolving kettle, maintaining the dissolving temperature at 55° C., and stirring continuously. After the lecithin oil is completely dissolved, adding the mixture of amino acids and antioxidants obtained in step (2), and stirring continuously. After the mixture of amino acids and antioxidants is added, mixing is performed at a speed of 5 r / min for 15 min, so that the mixture of amino acids and antioxidants obtained in step (2) is evenly dispersed in the lecithin oil system to form a bipolar material coating, thereby obtaining product A.

[0062] (4) adding stearic acid to a dissolving kettle, maintaining the dissolving temperature at 65° C., and adding palmitic acid after it is completely dissolved, maintaining the dissolving temperature at 55° C., and adding oleic acid after the palmitic acid is completely dissolved, and continuously stirring for 10 minutes. After mixing evenly, maintaining the dissolving temperature at 50° C., to obtain a fatty acid composition;

[0063] (5) placing the product A obtained in step (3) in a fluidized bed coating machine, starting the fan, and starting fluidized granulation. When the particle size reaches 1 mm, starting the refrigerator to maintain the inlet air temperature at 0-4° C., and starting the peristaltic pump at the same time, using a double outflow nozzle to slowly and continuously add the fatty acid composition obtained in step (4) at a liquid feeding rate of 2 L / min for 12 min, and spray coating the product A obtained in step (3) with the fatty acid composition to form a mixed fatty acid coating to obtain product B;

[0064] (6) Add the product B obtained in step (5) into a mixer, stir continuously, add silicon dioxide, and mix for 8 minutes at a speed of 10 r / min to obtain a functional amino acid product, the structure of which is shown in the following figure: Figure 1 shown.

[0065] Example 2 A functional amino acid product

[0066] 1. The functional amino acid product is composed of the following components in parts by weight:

[0067] 540 parts of amino acid composition (including 20% ​​methionine, 45% lysine, 20% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 18% stearic acid, 62% palmitic acid and 20% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E and 30% tea polyphenols), and 9 parts of silicon dioxide;

[0068] 2. The preparation method of the functional amino acid product is the same as that in Example 1.

[0069] Example 3 A functional amino acid product

[0070] 1. The functional amino acid product is composed of the following components in parts by weight:

[0071] 540 parts of amino acid composition (including 20% ​​methionine, 55% lysine, 10% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 25% stearic acid, 45% palmitic acid and 30% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E and 30% tea polyphenols), and 9 parts of silicon dioxide;

[0072] 2. The preparation method of the functional amino acid product is the same as that in Example 1.

[0073] Example 4 A functional amino acid product

[0074] 1. The functional amino acid product is composed of the following components in parts by weight:

[0075] 540 parts of amino acid composition (including 20% ​​methionine, 55% lysine, 10% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 25% stearic acid, 45% palmitic acid and 30% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (100% vitamin E) and 9 parts of silicon dioxide;

[0076] 2. The preparation method of the functional amino acid product is the same as that in Example 1.

[0077] Example 5 A functional amino acid product

[0078] 1. The composition of the functional amino acid product is the same as that of Example 1;

[0079] 2. The preparation method of the functional amino acid product comprises the following steps:

[0080] (1) weighing the raw materials of the amino acid composition according to the mass percentage, mixing them for 12 minutes at a speed of 50 r / min to prepare the amino acid composition;

[0081] (2) adding an antioxidant to the amino acid composition obtained in step (1), and mixing for 14 minutes at a rotation speed of 25 r / min to obtain a mixture of amino acids and antioxidants;

[0082] (3) adding lecithin oil to a dissolving kettle, maintaining the dissolving temperature at 60° C. and stirring continuously, adding the mixture of amino acids and antioxidants obtained in step (2) after complete dissolution, and stirring continuously, after the mixture of amino acids and antioxidants is added, mixing at a speed of 10 r / min for 20 min, so that the mixture of amino acids and antioxidants obtained in step (2) is evenly dispersed in the lecithin oil system to form a bipolar material coating, thereby obtaining product A;

[0083] (4) adding stearic acid to a dissolving kettle, maintaining the dissolving temperature at 70° C., and adding palmitic acid after it is completely dissolved, maintaining the dissolving temperature at 50° C., and adding oleic acid after the palmitic acid is completely dissolved, and continuously stirring for 10 minutes. After mixing evenly, maintaining the dissolving temperature at 50° C., to obtain a fatty acid composition;

[0084] (5) placing the product A obtained in step (3) in a fluidized bed coating machine, starting the fan, and starting fluidized granulation. When the particle size reaches 1.2 mm, starting the refrigerator to maintain the inlet air temperature at 0-4° C., and starting the peristaltic pump at the same time, using a double outflow nozzle to slowly and continuously add the fatty acid composition obtained in step (4) at a liquid feeding rate of 3 L / min for 10 min, and spray coating the product A obtained in step (3) with the fatty acid composition to form a mixed fatty acid coating to obtain product B;

[0085] (6) Add the product B obtained in step (5) into a mixer, stir continuously, add silicon dioxide, and mix for 12 minutes at a speed of 15 r / min to obtain a functional amino acid product.

[0086] Comparative Example 1: A functional amino acid product

[0087] 1. The functional amino acid product is composed of the following components in parts by weight:

[0088] 540 parts of amino acid composition (including 20% ​​methionine, 65% lysine, 0% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 18% stearic acid, 62% palmitic acid and 20% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E and 30% tea polyphenols), and 9 parts of silicon dioxide;

[0089] 2. The preparation method of the functional amino acid product is the same as that in Example 1.

[0090] Comparative Example 2: A functional amino acid product

[0091] 1. The functional amino acid product is composed of the following components in parts by weight:

[0092] 540 parts of amino acid composition (including 20% ​​methionine, 63% lysine, 10% threonine, 0 histidine, 7% leucine), 320 parts of fatty acid composition (including 18% stearic acid, 62% palmitic acid, 20% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E, 30% tea polyphenols), 9 parts of silicon dioxide;

[0093] 2. The preparation method of the functional amino acid product is the same as that in Example 1.

[0094] Comparative Example 3: A functional amino acid product

[0095] 1. The functional amino acid product is composed of the following components in parts by weight:

[0096] 540 parts of amino acid composition (including 20% ​​methionine, 62% lysine, 10% threonine, 8% histidine and 0 leucine), 320 parts of fatty acid composition (including 18% stearic acid, 62% palmitic acid and 20% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E and 30% tea polyphenols), and 9 parts of silicon dioxide;

[0097] 2. The preparation method of the functional amino acid product is the same as that in Example 1.

[0098] Comparative Example 4: a functional amino acid product

[0099] 1. The functional amino acid product is composed of the following components in parts by weight:

[0100] 540 parts of amino acid composition (including 20% ​​methionine, 55% lysine, 10% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 0% stearic acid, 62% palmitic acid and 38% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E and 30% tea polyphenols), and 9 parts of silicon dioxide;

[0101] 2. Preparation method of functional amino acid products

[0102] Step (4) is modified as follows: palmitic acid is added to the dissolution kettle, and the dissolution temperature is maintained at 55°C. After the palmitic acid is completely dissolved, oleic acid is added, and stirring is continued for 10 minutes. After mixing evenly, the dissolution temperature is maintained at 50°C to obtain a fatty acid composition. The other steps are the same as in Example 1.

[0103] Comparative Example 5: A functional amino acid product

[0104] 1. The functional amino acid product is composed of the following components in parts by weight:

[0105] 540 parts of amino acid composition (including 20% ​​methionine, 55% lysine, 10% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 18% stearic acid, 82% palmitic acid and 0% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E and 30% tea polyphenols), and 9 parts of silicon dioxide;

[0106] 2. Preparation method of functional amino acid products

[0107] Step (4) is modified as follows: stearic acid is added to the dissolution kettle, the dissolution temperature is maintained at 65°C, and after it is completely dissolved, palmitic acid is added, and the dissolution temperature is maintained at 55°C. After the palmitic acid is completely dissolved, stirring is continued for 10 minutes. After mixing evenly, the dissolution temperature is maintained at 50°C to obtain a fatty acid composition. The other steps are the same as in Example 1.

[0108] Comparative Example 6: A functional amino acid product

[0109] 1. The functional amino acid product is composed of the following components in parts by weight:

[0110] 540 parts of amino acid composition (including 20% ​​methionine, 55% lysine, 10% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 62% stearic acid, 0% palmitic acid and 20% oleic acid), 130 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E and 30% tea polyphenols), and 9 parts of silicon dioxide;

[0111] 2. Preparation method of functional amino acid products

[0112] Step (4) is modified as follows: stearic acid is added to the dissolution kettle, the dissolution temperature is maintained at 65°C, and after complete dissolution, oleic acid is added, stirring is continued for 10 minutes, and after mixing evenly, the dissolution temperature is maintained at 50°C to obtain a fatty acid composition. The other steps are the same as in Example 1.

[0113] Comparative Example 7: A functional amino acid product

[0114] 1. The functional amino acid product is composed of the following components in parts by weight:

[0115] 540 parts of amino acid composition (including 20% ​​methionine, 55% lysine, 10% threonine, 8% histidine and 7% leucine), 450 parts of fatty acid composition (including 18% stearic acid, 62% palmitic acid and 20% oleic acid), 0 parts of phospholipid oil, 1 part of antioxidant (including 70% vitamin E and 30% tea polyphenols), and 9 parts of silicon dioxide;

[0116] 2. Preparation method of functional amino acid products

[0117] Step (3) is removed, and in step (5), product A is replaced by a mixture of amino acids and antioxidants. The other steps are the same as in Example 1.

[0118] Comparative Example 8: A functional amino acid product

[0119] 1. The functional amino acid product is composed of the following components in parts by weight:

[0120] 541 parts of amino acid composition (including 20% ​​methionine, 55% lysine, 10% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 18% stearic acid, 62% palmitic acid and 20% oleic acid), 130 parts of phospholipid oil, 0 parts of antioxidant and 9 parts of silicon dioxide;

[0121] 2. Preparation method of functional amino acid products

[0122] Step (2) is removed, and in step (3), the mixture of amino acids and antioxidants is replaced by an amino acid composition. The other steps are the same as in Example 1.

[0123] Comparative Example 9: A functional amino acid product

[0124] 1. The functional amino acid product is composed of the following components in parts by weight:

[0125] 540.5 parts of amino acid composition (including 20% ​​methionine, 55% lysine, 10% threonine, 8% histidine and 7% leucine), 320 parts of fatty acid composition (including 18% stearic acid, 62% palmitic acid and 20% oleic acid), 130 parts of phospholipid oil, 0.5 parts of antioxidant (100% vitamin E) and 9 parts of silicon dioxide;

[0126] 2. The preparation method of the functional amino acid product is the same as that in Example 1.

[0127] Comparative Example 10: A functional amino acid product

[0128] 1. The composition of the functional amino acid product is the same as that of Example 1;

[0129] 2. The preparation method of the functional amino acid product comprises the following steps:

[0130] (1) Weighing each raw material in the amino acid composition according to the mass percentage, and mixing it with the antioxidant at a speed of 30 r / min for 15 minutes to obtain a mixture of amino acids and antioxidants;

[0131] (2) adding lecithin oil to a dissolving kettle, maintaining the dissolving temperature at 55° C. and stirring continuously, adding the mixture of amino acids and antioxidants obtained in step (1) after the mixture is completely dissolved, and stirring continuously, after the mixture of amino acids and antioxidants is added, mixing at a speed of 5 r / min for 15 min, so that the mixture of amino acids and antioxidants obtained in step (2) is evenly dispersed in the lecithin oil system, to obtain product A;

[0132] (3) adding stearic acid to a dissolving kettle, maintaining the dissolving temperature at 65° C., and adding palmitic acid after it is completely dissolved, maintaining the dissolving temperature at 55° C., and adding oleic acid after the palmitic acid is completely dissolved, and continuously stirring for 10 minutes. After mixing evenly, maintaining the dissolving temperature at 50° C., to obtain a fatty acid composition;

[0133] (4) placing the product A obtained in step (2) in a fluidized bed coating machine, starting the fan, and starting fluidized granulation. When the particle size reaches 1 mm, starting the refrigerator to maintain the inlet air temperature at 0-4° C., and starting the peristaltic pump at the same time, using a double outflow nozzle to slowly and continuously add the fatty acid composition obtained in step (3) at a liquid feeding rate of 2 L / min for 12 min, and spray coating the product A obtained in step (2) with the fatty acid composition to obtain product B;

[0134] (5) Add the product B obtained in step (4) into a mixer, stir continuously, add silicon dioxide, and mix for 8 minutes at a speed of 10 r / min to obtain a functional amino acid product.

[0135] Comparative Example 11: A functional amino acid product

[0136] 1. The composition of the functional amino acid product is the same as that of Example 1;

[0137] 2. The preparation method of the functional amino acid product comprises the following steps:

[0138] (1) weighing the raw materials of the amino acid composition according to the mass percentage, mixing them at a speed of 30 r / min for 15 min, to prepare the amino acid composition;

[0139] (2) adding an antioxidant to the amino acid composition obtained in step (1), and mixing for 10 minutes at a speed of 40 r / min to obtain a mixture of amino acids and antioxidants;

[0140] (3) adding lecithin oil, stearic acid, palmitic acid, and oleic acid to a dissolving kettle at the same time, maintaining the dissolving temperature at 55° C. and stirring continuously, adding the mixture of amino acids and antioxidants obtained in step (2) after they are completely dissolved, and stirring continuously, after the mixture of amino acids and antioxidants is added, mixing at a speed of 5 r / min for 15 min to obtain product A;

[0141] (4) placing the product A obtained in step (3) in a fluidized bed coating machine, starting the fan, and beginning fluidized granulation. When the particle size reaches 1 mm, starting the refrigerator to maintain the inlet air temperature at 0-4° C., thereby obtaining product B;

[0142] (5) Add the product B obtained in step (4) into a mixer, stir continuously, add silicon dioxide, and mix for 8 minutes at a speed of 10 r / min to obtain a functional amino acid product.

[0143] Comparative Example 12: A functional amino acid product

[0144] 1. The composition of the functional amino acid product is the same as that of Example 1;

[0145] 2. The preparation method of the functional amino acid product comprises the following steps:

[0146] (1) weighing the raw materials of the amino acid composition according to the mass percentage, mixing them at a speed of 30 r / min for 15 min, to prepare the amino acid composition;

[0147] (2) adding an antioxidant to the amino acid composition obtained in step (1), and mixing for 10 minutes at a rotation speed of 40 r / min to obtain a mixture of amino acids and antioxidants;

[0148] (3) Add lecithin oil to a dissolving kettle. After the lecithin oil is dissolved, add stearic acid to the dissolving kettle. Keep the dissolving temperature at 65°C. After it is completely dissolved, add palmitic acid. Keep the dissolving temperature at 55°C. After the palmitic acid is completely dissolved, add oleic acid. Keep stirring for 10 minutes. After mixing evenly, keep the dissolving temperature at 50°C to obtain product A.

[0149] (4) placing the mixture of amino acids and antioxidants obtained in step (2) in a fluidized bed coating machine, starting the fan, and starting fluidized granulation. When the particle size reaches 1 mm, starting the refrigerator to maintain the inlet air temperature at 0-4° C., and starting the peristaltic pump at the same time, using a double outflow nozzle to slowly and continuously add the product A obtained in step (3) at a liquid feeding rate of 2 L / min for 12 min, and spray coating the mixture of amino acids and antioxidants obtained in step (2) with product A to obtain product B;

[0150] (5) First, add the product B obtained in step (4) into the mixer, turn on the mixer, then add silicon dioxide, and mix for 8 minutes at a speed of 10 r / min to obtain a functional amino acid product. Experimental Example 1 Effects of different functional amino acid products on mammary gland development in growing dairy cows

[0151] 1000 weaned calves were selected from a ranch and randomly divided into 5 groups, 200 in each group. The control group was fed according to the normal formula of the ranch, without adding functional amino acid products; each group of the test group was fed with functional amino acid products prepared by Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3, respectively, with a feeding amount of 40g / head / day; the test period was 4 months, and after the test, the mammary gland parenchyma of the test reserve cattle was detected using an ultrasound instrument, and software was used for graphic processing to calculate the proportion of mammary gland parenchyma (a high proportion of mammary gland parenchyma indicates good mammary gland development and high lactation potential). Among them, the mammary gland parenchyma determination method is as follows:

[0152] The B-ultrasound (brand: Mindray, model: DP2200) operating frequency is set to 6MHz, and the B-ultrasound probe is placed in the middle of the cow's milk area, with the probe and the base of the nipple at a 45° angle. After stable imaging, the B-ultrasound imaging picture is captured. At this time, the proportion of the black gray area (breast parenchyma) displayed by the B-ultrasound to the total area is the proportion of the breast parenchyma. For details on operation, see Figure 2 .

[0153] At the same time, the height and weight of each group of cattle were measured. After the cattle were put into production, the peak milk production at 60-90 days was measured. The results are shown in Table 1 and Figure 3 shown.

[0154] From the data in Table 1 and Figure 3 Analysis shows that compared with the control group, the height and breast parenchyma proportion of each test group are significantly higher than those of the control group; among them, the breast parenchyma proportion of Example 1 group is significantly higher than that of Comparative Example 1 group, Comparative Example 2 group and Comparative Example 3 group.

[0155] Therefore, by feeding the functional amino acid product of Example 1, the body height and mammary gland parenchyma ratio of the cows can be significantly increased, the lactation potential of the cows can be improved, and the peak milk volume after delivery can be significantly increased.

[0156] Table 1 Body weight, height, mammary gland parenchyma ratio and peak milk volume at the end of the experiment in each group

[0157]

[0158] Experimental Example 2 Effects of different functional amino acid products on product stability and digestibility

[0159] The functional amino acid products prepared in Example 1, Example 3, Comparative Example 4, Comparative Example 5, Comparative Example 6 and Comparative Example 7 were respectively measured for the coefficient of variation of mixing uniformity, shelf life stability (whether there is caking within 6 months), rumen passage rate, and small intestinal digestibility. The results are shown in Table 2.

[0160] From the data analysis of Table 2, it can be seen that the functional amino acid product without stearic acid (i.e., Comparative Example 4) has reduced stability, and after a shelf life of 6 months, agglomeration will occur, and the amino acid rumen pass rate is significantly lower than that of Examples 1 and 3. The functional amino acid product without stearic acid (i.e., Comparative Example 5) has a significantly lower amino acid small intestinal digestibility than that of Examples 1 and 3. The functional amino acid product without palmitic acid (i.e., Comparative Example 6) has a significantly higher coefficient of variation of mixing uniformity than that of Examples 1 and 3, but the amino acid rumen pass rate and the amino acid small intestinal digestibility are significantly lower than those of Examples 1 and 3. The functional amino acid product without phospholipid oil (i.e., Comparative Example 7) has a significantly reduced coefficient of variation of mixing uniformity, and the amino acid rumen pass rate and the amino acid small intestinal digestibility are significantly lower than those of Examples 1 and 3.

[0161] Table 2 Effects of different functional amino acid products on product stability and digestibility

[0162]

[0163] Experimental Example 3 Effect of Antioxidants on Amino Acid Loss Rate

[0164] The loss rates of amino acids in the functional amino acid products prepared in Example 1, Example 4, Comparative Example 8 and Comparative Example 9 were tested, and the results are shown in Table 3.

[0165] From the data analysis in Table 3, it can be seen that the loss rate of amino acids when preparing functional amino acid products in Examples 1 and 3 is significantly lower than that in Comparative Examples 8 and 9, indicating that by adding an antioxidant of 70% vitamin E and 30% tea polyphenols composition, the loss of amino acids in the production process can be significantly reduced.

[0166] Table 3 Effect of antioxidants on amino acid loss rate

[0167]

[0168] Experimental Example 4 Effect of processing technology on relevant physical and chemical properties of functional amino acid products

[0169] The functional amino acid products prepared in Example 1, Example 5, Comparative Example 10, Comparative Example 11 and Comparative Example 12 were respectively measured for the coefficient of variation of mixing uniformity, shelf life stability (whether there is caking within 6 months), rumen passage rate, and small intestinal digestibility. The results are shown in Table 4.

[0170] From the data analysis of Table 4, it can be seen that the coefficient of variation of mixing uniformity of Comparative Example 10 is significantly higher than that of Examples 1 and 5; although the coefficient of variation of mixing uniformity of Comparative Examples 11 and 12 are not significantly different from those of Examples 1 and 5, the rumen passage rate and small intestinal digestibility of amino acids are significantly lower than those of Examples 1 and 5, indicating that the order of adding palmitic acid, stearic acid, oleic acid and phospholipid oil has a significant effect on the rumen passage rate and small intestinal digestibility of the product.

[0171] Table 4 Effect of processing technology on relevant physical and chemical properties of functional amino acid products

[0172]

[0173] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not limitations on the implementation methods of the present invention. For ordinary technicians in the relevant field, other different forms of changes or modifications can be made on the basis of the above description. It is impossible to list all the implementation methods here. All obvious changes or modifications derived from the technical solution of the present invention are still within the protection scope of the present invention.

Claims

1. A functional amino acid product, characterized in that: The functional amino acid product comprises the following components in parts by weight: 500-700 parts of an amino acid composition, 300-400 parts of a fatty acid composition, 100-200 parts of a bipolar material, 5-20 parts of a stabilizer and 0.5-5 parts of an antioxidant.

2. The functional amino acid product according to claim 1, characterized in that: The functional amino acid product comprises the following components in parts by weight: 540-565 parts of an amino acid composition, 315-340 parts of a fatty acid composition, 135-150 parts of a bipolar material, 9-10 parts of a stabilizer and 0.9-1 part of an antioxidant.

3. The functional amino acid product according to claim 1 or 2, characterized in that: The amino acid composition is composed of raw materials with the following mass percentages: methionine 15-30%, lysine 40-60%, threonine 10-20%, histidine 5-15% and leucine 5-10%; preferably, the amino acid composition is composed of raw materials with the following mass percentages: methionine 19-21%, lysine 48-52%, threonine 14-16%, histidine 8-9% and leucine 6-7%.

4. The functional amino acid product according to claim 1 or 2, characterized in that: The bipolar material is phospholipid oil and a combination of one or both of mono- and di-glycerol fatty acid esters; preferably, the bipolar material is phospholipid oil.

5. The functional amino acid product according to claim 1 or 2, characterized in that: The fatty acid composition is composed of the following raw materials in percentage by weight: 15-25% stearic acid, 40-70% palmitic acid and 15-30% oleic acid; preferably, the fatty acid composition is composed of the following raw materials in percentage by weight: 18-20% stearic acid, 60-62% palmitic acid and 18-20% oleic acid; and / or, The antioxidant is a combination of one or more of vitamin E, tea polyphenols, and butylated hydroxytoluene; preferably, the antioxidant is a combination of vitamin E and tea polyphenols; more preferably, the mass ratio of vitamin E to tea polyphenols is 7:3; and / or, The anti-caking agent is one or a combination of silicon dioxide and calcium stearate; preferably, the anti-caking agent is silicon dioxide.

6. The method for preparing the functional amino acid product according to any one of claims 1 to 5, characterized in that: The preparation method comprises the following steps: Mixing the amino acid composition with an antioxidant to prepare an amino acid and antioxidant mixture; The amino acid and antioxidant mixture is mixed with a bipolar material to form a bipolar material coating to obtain a product A; Spray coating the product A with the fatty acid composition to form a mixed fatty acid coating to obtain product B; The product B is mixed with an anti-caking agent to obtain a functional amino acid product.

7. The preparation method according to claim 6, characterized in that: When preparing product B, a fluidized bed coater is used for spray coating; preferably, when preparing product B, product A is placed in a fluidized bed coater, the fan is started, and fluidized granulation is started. When the particle size reaches 1-1.5 mm, the refrigerator is started to maintain the inlet air temperature at 0-4°C, and the peristaltic pump is started at the same time. The fatty acid composition is continuously added using a dual outflow nozzle at a liquid feed rate of 1-3 L / min for 10-15 min, and the product A is spray-coated with the fatty acid composition to form a mixed fatty acid coating.

8. The preparation method according to claim 6, characterized in that: When preparing product A, the amino acid and antioxidant mixture is mixed with the bipolar material at a rotation speed of 5-60 r / min for 10-30 min; Preferably, when preparing product A, the bipolar material is added to a dissolution kettle, the dissolution temperature is maintained at 55-60°C, and stirring is continued. After complete dissolution, the amino acid and antioxidant mixture is added while stirring continuously. After the amino acid and antioxidant mixture are added, mixing is performed at a speed of 5-10 r / min for 15-20 min to uniformly disperse the amino acid and antioxidant mixture in the bipolar material system to form a bipolar material coating.

9. The preparation method according to claim 6, characterized in that: The preparation method of the amino acid composition comprises the following steps: weighing each raw material in the amino acid composition according to the mass percentage, mixing at a rotation speed of 20-80 r / min for 10-30 min, to obtain the amino acid composition; preferably, the preparation method of the amino acid composition comprises the following steps: weighing each raw material in the amino acid composition according to the mass percentage, mixing at a rotation speed of 25-40 r / min for 15-20 min, to obtain the amino acid composition; and / or, When preparing the mixture of amino acids and antioxidants, the amino acid composition and the antioxidant are mixed at a speed of 30-80 r / min for 10-30 min; preferably, when preparing the mixture of amino acids and antioxidants, the amino acid composition and the antioxidant are mixed at a speed of 35-50 r / min for 10-15 min; and / or, The preparation method of the fatty acid composition comprises the following steps: adding stearic acid to a dissolving kettle, maintaining the dissolving temperature at 65-70°C, adding palmitic acid after it is completely dissolved, maintaining the dissolving temperature at 50-55°C, adding oleic acid after the palmitic acid is completely dissolved, continuously stirring for 10-15 minutes, and maintaining the dissolving temperature at 45-50°C after the palmitic acid is evenly dissolved, to obtain the fatty acid composition; and / or, When preparing the functional amino acid product, add product B into the mixer, stir continuously, add the anti-caking agent, and mix for 8-12 minutes at a speed of 10-15 r / min.

10. Use of the functional amino acid product according to any one of claims 1 to 5 in any of the following: 1) Application in promoting mammary gland development in dairy cows; 2) Application in improving the lactation potential of dairy cows; 3) Application in increasing peak milk production of dairy cows after production; 4) Application in the preparation of products for promoting mammary gland development in dairy cows; 5) Application in the preparation of products for improving the lactation potential of dairy cows; 6) Application in the preparation of products for increasing peak milk production of dairy cows after giving birth.

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