Feed for improving mutton quality and preparation method and application thereof

Abstract

The invention provides a feed for improving mutton quality as well as a preparation method and application of the feed. The feed comprises the following raw material components: alfalfa hay, wheat straw, stevia rebaudiana straw, corn, wheat bran, cottonseed meal, sodium chloride, sodium hydrogen phosphate and a vitamin mineral compound premix. When the feed is used for feeding the fattening sheep, on the basis of improving the growth performance of the fattening sheep, the nutrient components of longissimus dorsi of mutton, the cooked meat rate and the content of inosinic acid, essential amino acid, umami amino acid, sweet amino acid and unsaturated fatty acid in the meat are also improved, the thiamine content of the mutton is reduced, and the mutton quality is improved. The purpose of improving the mutton quality of the fattening sheep is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of animal feed processing, in particular to a feed for improving mutton quality and a preparation method and application thereof. Background Art

[0002] As an important livestock product, mutton can provide humans with a large amount of high-quality protein, lipids and other nutrients. In recent years, with the improvement of human living standards, low-fat and high-protein mutton has become the most popular. In order to meet the growing demand for mutton, breeders mostly raise sheep in a barn. Although this can meet the breeders' requirements for the growth rate and slaughter rate of sheep, the quality and nutritional value of mutton have shown a downward trend. Therefore, how to improve the quality and flavor of mutton while ensuring the growth rate and slaughter rate of barn-fed meat sheep has become the focus of research at this stage.

[0003] Stevia rebaudiana, also known as sweet grass and stevia, is a perennial herbaceous plant of the genus Stevia in the Asteraceae family. Stevia straw is mainly composed of the remaining stems, roots and a small amount of residual leaves after the leaves are picked. It has comprehensive nutritional value, and the content of conventional nutrients is higher than that of soybean straw, wheat straw and rice straw. It also contains a variety of bioactive substances such as glycosides, flavonoids, chlorogenic acids, etc. At present, due to improper use of stevia straw such as stacking and burning, a large amount of straw resources are wasted. As a by-product of stevia, stevia straw is rich in nutrients and active substances and is an excellent roughage raw material.

[0004] Stevia is used in poultry and cattle and sheep farming. For example, Chinese patent CN116058444A discloses a method for preparing mixed coarse grains for beef cattle by microbial fermentation of stevia byproducts, which adds a mixed product of feed raw materials such as stevia straw powder fermented by microbial agents, mulberry and bean dregs to beef cattle feed. The feed can meet the nutritional needs of beef cattle, improve their growth rate and stress resistance, reduce the incidence rate and feed-to-meat ratio, and improve the body's immune performance. For example, Chinese patent CN103583793A discloses a formula feed for improving the growth performance of meat ducks, which adds wheat bran, rice wine lees, corn, cottonseed meal, stevia stems and leaves and other feed raw materials to meat duck feed. The feed can improve the growth performance of meat ducks, shorten their breeding cycle, and effectively reduce breeding costs and improve breeding economic benefits. For example, Chinese patent CN113907183A discloses a stevia straw fermented feed and preparation method, which ferments stevia straw through microbial agents to improve feed palatability, increase lambs' feed utilization efficiency, reduce feed-to-weight ratio, and improve lambs' growth performance. It can be seen that stevia straw as a feed component has an outstanding effect on improving livestock and poultry growth performance, increasing growth rate, and increasing the economic benefits of farmers, but there is no relevant development and utilization of stevia straw for improving livestock and poultry meat quality. Summary of the invention

[0005] In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide a feed for improving mutton quality and a preparation method and application thereof, so as to solve the problem that the prior art has no improvement on meat quality with stevia straw.

[0006] To achieve the above objectives and other related objectives, the present invention is achieved through the following technical solutions.

[0007] The invention provides a feed for improving mutton quality, which comprises the following raw material components: alfalfa hay, wheat straw, stevia straw, corn, wheat bran, cottonseed meal, sodium chloride, sodium hydrogen phosphate, and a vitamin and mineral composite premix.

[0008] Preferably, the feed comprises the following raw material components in percentage by mass: 1.00% to 17.00% alfalfa hay, 0.50% to 27.00% wheat straw, 4.00% to 36.00% stevia straw, 28.00% to 34.00% corn, 4.00% to 9.00% wheat bran, 12.00% to 19.00% cottonseed meal, 0.50% to 1.00% sodium chloride, 0.50% to 2.00% sodium hydrogen phosphate, and 3.00% to 5.10% vitamin and mineral composite premix.

[0009] For example, the mass percentage of the alfalfa hay can be 1.00-2.35%, 2.35-5.00%, 5.00-6.00%, 6.00-10.00%, 10.00-13.00%, 13.00-14.21%, 14.21-15.00%, 15.00-17.00%, preferably 5.00%-15.00%.

[0010] The mass percentage of the wheat straw can be 0.50-2.00%, 2.00-5.00%, 5.00-7.00%, 7.00-10.00%, 10.00-15.00%, 15.00-20.00%, 20.00-23.00%, 23.00-25.00%, 25.00-27.00%, preferably 5.00-25.00%, and more preferably 10.00-20.00%.

[0011] For example, the mass percentage of the stevia straw can be 4.00-10.00%, 10.00-14.00%, 14.00-22.00%, 22.00-25.00%, 25.00-30.00%, 30.00-35.00%, preferably 4.00-30.00%, and more preferably 14.00-22.00%.

[0012] For example, the mass percentage of the corn can be 28.00-30.00%, 30.00-31.00%, 31.00-32.00%, 32.00-33.00%, 33.00-34.00%, and preferably 30.00-34.00%.

[0013] For example, the mass percentage of the wheat bran can be 4.00-6.00%, 6.00-6.50%, 6.50-7.00%, 7.00-7.50%, 7.50-8.00%, 8.00-9.00%, preferably 6.00%-9.00%.

[0014] For example, the mass percentage of the cottonseed meal can be 12.00-14.00%, 14.00-14.50%, 14.50-15.00%, 15.00-15.50%, 15.50-16.50%, 16.50-18.50%, 18.50-19.00%, preferably 12.00%-17.00%.

[0015] For example, the mass percentage of the sodium chloride can be 0.50% to 0.60%, 0.60 to 0.70%, 0.70 to 0.80%, 0.80 to 0.90%, 0.90 to 1.00%, preferably 0.50% to 1.00%.

[0016] For example, the mass percentage of the sodium hydrogen phosphate can be 0.50% to 1.00%, 1.00 to 1.50%, 1.50 to 2.00%, and preferably 1.00% to 2.00%.

[0017] For example, the mass percentage of the vitamin-mineral composite premix may be 3.00% to 4.00%, 4.00 to 4.50%, 4.50 to 5.10%, and preferably 4.00% to 5.10%.

[0018] Preferably, the vitamins in the vitamin-mineral composite premix include one or more of vitamin A, vitamin D3 and vitamin E, and the minerals in the vitamin-mineral composite premix include one or more of Se, I, Cu, Mn, Zn and Co.

[0019] More preferably, based on 1 kg of the vitamin-mineral composite premix, VA ≥ 15000 IU, VD3 is 333000-80000 IU, VE ≥ 800 IU, Se is 8.0-20.0 mg, I is 15.0-100.0 mg, Cu is 80.0-500.0 mg, Mn is 850-3000 mg, Zn is 1100-3000 mg, and Co is 8.0-24.0 mg. The VA content is tested by GB / T 17817-1999, the VE content is tested by GB / T 17812-1999, the VD3 content is tested by GB / T17818-1999, the Cu, Mn and Zn contents are tested by GB / T 13885-2003, the Se content is tested by GB / T 13883-2023, and the I content is tested by GB / T13882-2023.

[0020] More preferably, the vitamin-mineral composite premix is ​​Inmel 4% mutton growing premix.

[0021] Preferably, the moisture content of the alfalfa hay is lower than 13 wt %.

[0022] Preferably, the moisture content of the wheat straw is lower than 13 wt %.

[0023] Preferably, the water content of the stevia straw is lower than 13 wt %.

[0024] Preferably, the moisture content of the corn is less than 13 wt%.

[0025] Preferably, the moisture content of the wheat bran is less than 13 wt%.

[0026] Preferably, the moisture content of the cottonseed meal is less than 13 wt%.

[0027] Preferably, the crude protein content of the cottonseed meal is 38-50wt%.

[0028] Preferably, the water content of the feed is less than 13 wt %, so as to prevent the feed from becoming damp and moldy and producing mycotoxins during storage.

[0029] The invention also discloses a method for preparing the feed as described above, wherein the raw material components are mixed to obtain a feed mixture, and then granulated.

[0030] Preferably, the mixing time is 45 to 70 min, more preferably 50 to 60 min.

[0031] Preferably, the particle size of the feed is 0.5 to 1.6 cm, more preferably 0.6 to 1.2 cm, and further preferably 0.7 to 1.1 cm.

[0032] Preferably, the height of the feed is 2.0-3.5 cm.

[0033] Preferably, the feed mixture is obtained by mixing a roughage mixture and a concentrate mixture.

[0034] More preferably, the roughage mixture is obtained by mixing the alfalfa hay, the wheat straw and the stevia straw after they are crushed separately.

[0035] More preferably, the crushing length is 0.5-3 cm, more preferably 1-2.5 cm, and even more preferably 1.5-2 cm.

[0036] More preferably, the concentrated feed mixture is obtained by mixing the corn, the wheat bran, the cottonseed meal, the calcium hydrogen phosphate and the vitamin and mineral composite premix.

[0037] The present invention also provides the use of the feed as described above in improving the growth performance of mutton sheep and improving the quality of mutton.

[0038] Preferably, the growth performance of mutton sheep refers to the physiological and production indicators of mutton sheep during their growth and development, and the measurement indicators include the daily weight gain, feed-to-weight ratio, slaughter rate and eye muscle area of ​​the sheep.

[0039] Preferably, the application includes one or more of the following features:

[0040] 1) Increase daily weight gain;

[0041] 2) Improve slaughter rate;

[0042] 3) Increase the eye muscle area;

[0043] 4) Reduce the material-to-weight ratio;

[0044] 5) Increase the protein content in the longissimus dorsi muscle of lamb;

[0045] 6) Improve the cooked rate of mutton;

[0046] 7) Increase the inosinic acid content in mutton;

[0047] 8) Increase the essential amino acid content in mutton;

[0048] 9) Increase the content of umami amino acids and sweet amino acids in mutton;

[0049] 10) Increase the content of unsaturated fatty acids in mutton;

[0050] 11) Reduce the thiamine content in lamb.

[0051] The present invention also provides a feeding method for the feed as described above, wherein the feed is fed twice a day at an interval of 8 to 10 hours in the morning and evening; the remaining amount of the feed is 5 to 15 wt % per day, and the feeding period is 82 to 90 days.

[0052] The remaining amount of feed per day is calculated based on the daily feeding amount of feed.

[0053] The present invention provides a feed for improving mutton quality and a preparation method and use thereof, which have the following beneficial effects:

[0054] 1. Stevia straw is mainly composed of the remaining parts after the leaves of stevia are picked, including roots, stems and a small amount of leaves. It contains a variety of bioactive substances such as glycosides, flavonoids, chlorogenic acid, etc. The raw material components are evenly mixed in a certain proportion to achieve a balanced state of protein and energy in the feed;

[0055] 2. Stevia straw is used as a raw material for fattening sheep feed. On the premise of improving growth performance, it can reduce the thiamine content, cooking loss and water loss rate of mutton, and increase the content of nutrients, inosinic acid, essential amino acids, umami amino acids, sweet amino acids and unsaturated fatty acids in the meat, thereby improving the quality of mutton;

[0056] 3. The feed of the present invention is used to feed fattening sheep. On the basis of improving the growth performance of fattening sheep, the nutrient composition of the longissimus dorsi muscle of mutton, the cooked meat rate and the content of inosinic acid, essential amino acids, umami amino acids, sweet amino acids and unsaturated fatty acids in the meat are also improved, and the thiamine content of mutton is reduced, thereby achieving the purpose of improving the quality of fattening sheep meat. DETAILED DESCRIPTION

[0057] The following is a description of the implementation of the present invention by means of specific embodiments. Those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification.

[0058] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are intended to describe specific embodiments, rather than to limit the scope of protection of the present invention. The test methods in the following examples without specifying specific conditions are generally carried out under conventional conditions or under conditions recommended by the manufacturers.

[0059] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those generally understood by those skilled in the art. In addition to the specific methods, equipment, and materials used in the embodiments, according to the grasp of the prior art by those skilled in the art and the record of the present invention, any methods, equipment, and materials of the prior art similar or equivalent to the methods, equipment, and materials described in the embodiments of the present invention can also be used to realize the present invention.

[0060] The raw materials used in the following examples include alfalfa hay, wheat straw, stevia straw, and wheat bran, all of which have a moisture content of less than 13 wt %, and are tested according to GB / T6435-2014.

[0061] The raw materials used in the following examples include corn, the moisture content of which is less than 13 wt %, and are tested according to GB / T10362-2008.

[0062] The raw materials used in the following examples include cottonseed meal, the moisture content of which is less than 13 wt %, tested according to GB / T10358-2008, and the crude protein content of which is 46 wt %, tested according to GB / T6432-1994.

[0063] The raw materials used in the following examples include a vitamin-mineral composite premix, the brand of which is Inmel, and the name is 4% mutton growing period premix.

[0064] Embodiments 1 to 4

[0065] Embodiments 1 to 4 provide a specific feed, and the preparation method is as follows:

[0066] Add alfalfa hay, wheat straw and stevia straw into a roughage grinder for grinding to a length of 2.5 cm; then add them into a TMR mixer for mixing to obtain a roughage mixture;

[0067] Put corn, wheat bran, cottonseed meal, sodium chloride, sodium bicarbonate and compound vitamin and mineral premix into a TMR automatic mixer and mix them to obtain a concentrated feed mixture;

[0068] The roughage mixture and the concentrated feed mixture are placed in a TMR automatic mixer and mixed for 40 to 60 minutes. After mixing, they are made into cylindrical fully mixed pellet feed with a particle size of 0.8 cm and a height of 2.5 cm by a pellet feed pelletizer.

[0069] The amount of each raw material component is shown in Table 1.

[0070] Comparative Example

[0071] This comparative example is a comparative example of Example 1, and the only difference from Example 1 is that the amounts of the raw material components are different, as shown in Table 1. The other preparation methods are the same as those of Example 1.

[0072] Table 1

[0073]

[0074]

[0075] The nutritional levels of the feeds of Examples 1 to 4 and the comparative example were tested. The nutritional components included metabolizable energy, crude protein, neutral detergent fiber, acid detergent fiber, calcium, and total phosphorus. The test results are shown in Table 2.

[0076] Table 2 Nutritional levels of feeds of Examples 1 to 4 and Comparative Examples (dry matter basis)

[0077]

[0078] It can be seen from Table 1 that the nutritional levels of the feeds of Examples 1 to 4 and the comparative example are slightly different.

[0079] The application effects of the feeds prepared in Examples 1 to 4 and the comparative example were evaluated.

[0080] 50 fattening mutton lambs with similar weight and age were selected and randomly divided into 5 groups according to the principle of similar weight, with 10 in each group, and fed with the complete mixed pellet feed of Examples 1 to 4 and the comparative example respectively. The processing of the complete mixed pellet feed was completed before 08:50 every day, and the feeding was carried out twice at 09:00 and 17:00 to ensure that the residual feed was 5% to 15%, and the sheep were free to eat and drink during the test. The test period was 82 days, including a pre-test period of 10 days and a full test period of 72 days. The sheep pens and test sheep were disinfected and dewormed before implementation. A sheep licking brick was added to each test group to prevent the lack of trace elements in the sheep. After the feeding period, the effect of the stevia straw feed of the present invention on the growth performance and meat quality of fattening sheep was evaluated.

[0081] 1. Feed intake and daily weight gain. The test results are shown in Table 3.

[0082] During the feeding trial, the daily feed intake and daily feed residue of each group of test sheep were recorded every day. The sheep were weighed and recorded before morning feeding on the 0th day (the 10th day of the pre-feeding period), 31st day, and 61st day of the trial period. The average daily feed intake and average daily weight gain of each sheep were calculated according to the following formula:

[0083] Average daily feed intake (kg / d) = (feeding amount per group (kg) - residual feed amount per group (kg)) ÷ number of sheep per group ÷ number of experimental days (d);

[0084] Average daily weight gain (g / d) = (initial weight of each group of sheep (g) - final weight of each group of sheep (g)) ÷ number of sheep in each group (pieces) ÷ number of test days (d);

[0085] Feed-to-weight ratio (F / G) = average daily feed intake (g) / average daily weight gain (g).

[0086] Table 3 Daily feed intake and daily weight gain of fattening sheep in different experimental groups

[0087] project Comparative Example Example 1 Example 2 Example 3 Example 4 Initial weight of sheep per group / kg 27.81 26.39 27.15 27.76 26.61 Final weight of sheep per group / kg 39.42 39.91 44.53 41.64 40.57 Average daily weight gain / g / d 194.40 229.16 263.30 246.70 230.00 Average daily feed intake / kg / d 1.63 1.84 1.77 1.81 1.91 Material weight ratio 9.38 8.69 6.82 7.57 8.46

[0088] According to Table 3, the final weight, average daily weight gain, and average daily feed intake of each group of sheep in Examples 1 to 4 are higher than those in the comparative example, and the feed-to-weight ratios of Examples 1 to 4 are lower than those in the comparative example. It can be seen that the feed of the present invention has the effect of increasing the dry matter intake and daily weight gain of fattening sheep, reducing the feed-to-weight ratio, and helping to improve the growth performance of fattening sheep.

[0089] 2. Effect on slaughter performance of mutton sheep. The test results are shown in Table 4.

[0090] Table 4 Slaughter performance of mutton in different experimental groups

[0091]

[0092]

[0093] Slaughter performance can directly reflect the meat production performance of livestock and is one of the most intuitive indicators for evaluating livestock breeding methods and feed nutritional value. The eye muscle area is proportional to the meat production performance. The larger the eye muscle area, the better the meat production performance of livestock and poultry. The GR value can reflect the fat content of the carcass. As shown in Table 4, the slaughter rate of each embodiment has an upward trend compared with the comparative example, among which the embodiment

[0094] 2. Compared with the control example, Example 1 increased by 1.86% and 1.13% respectively. The live weight and eye muscle area before slaughter of Example 2 and Example 3 were higher than those of the control example. This shows that the use of the feed of the present invention can improve the slaughter performance of fattening sheep. Slaughter rate = carcass weight / live weight before slaughter.

[0095] 3. The effect on the edible quality of the longissimus dorsi muscle of mutton sheep was tested using NY / T 2793-2015. The test results are shown in Table 5.

[0096] Table 5 Edible quality of longissimus dorsi muscle of mutton in different experimental groups

[0097] project Comparative Example Example 1 Example 2 Example 3 Example 4 pH 6.03 6.06 6.09 6.07 6.04 Pressurized water loss rate % 41.14 39.49 38.29 39.19 40.73 Cooking loss% 30.21 29.20 26.72 28.60 29.73

[0098] pH, water loss rate, and cooking loss index are important indicators for evaluating the quality of meat. The pH of meat can well reflect its storage characteristics. The pH of fresh meat just slaughtered is between 6 and 7, and that of frozen meat is 5.1 to 5.6. A higher pH is not conducive to the storage and preservation of meat. The higher the pH, the more stable its protein and the better the preservation performance of the meat. Water loss rate and cooking loss are indicators that reflect the water-binding capacity of meat. The smaller the index value, the better the meat quality. As can be seen from Table 5, Examples 1 to 4 of the present invention can reduce the water loss rate and cooking loss of mutton and increase the pH, indicating that feeding the feed of the present invention can improve the processing quality of mutton, increase the cooked meat rate, and also improve the storage and preservation ability of mutton.

[0099] 4. The effect on the content of conventional nutrients in the longissimus dorsi muscle of mutton sheep was determined by using GB5009.3-2016 (direct drying method), GB5009.6-2016 (Soxhlet extraction method) to determine the fat content, GB5009.5-2016 (Kjeldahl nitrogen determination method) to determine the protein content, and GB5009.4-2016 (First method for determination of total ash in food) to determine the ash content. The test results are shown in Table 6.

[0100] Table 6 Common nutritional content of longissimus dorsi muscle in different experimental groups

[0101] project Comparative Example Example 1 Example 2 Example 3 Example 4 Moisture 76.44 74.95 75.92 74.02 74.19 Fat / % 1.99 3.04 3.08 3.63 4.13 protein / % 19.69 20.25 20.67 20.09 19.52 Ash / % 4.68 4.37 4.64 4.61 4.44

[0102] The nutrients such as moisture, protein, fat, ash, etc. in meat can provide the human body with necessary nutrients including high-quality protein, fatty acids, and minerals, so the nutrients in meat directly affect the quality of meat. As shown in Table 5, the moisture content of the embodiments of the present invention is lower than that of the comparative example, and the protein content of embodiments 1 to 3 is higher than that of the comparative example. However, if the content of stevia straw is too high, the protein content will decrease instead. This shows that feeding the feed of embodiments 1 to 3 of the present invention to fattening sheep can increase the dry matter and protein levels of mutton, thereby improving the nutritional value of mutton.

[0103] 5. Effect on the content of flavor substances in longissimus dorsi muscle of mutton. The cholesterol content in mutton was tested using GB 5009.128-2016, the thiamine content in mutton was determined using GB 5009.84-2016, and the inosinic acid content in mutton was determined using T / NAIA003-2020. The test results are shown in Table 7.

[0104] Table 7 Contents of flavor substances in longissimus dorsi muscle of different experimental groups

[0105] project Comparative Example Example 1 Example 2 Example 3 Example 4 Thiamine / % 1.08 0.83 0.88 0.89 1.03 Inosinic acid / % 401.92 425.44 563.8 512.22 462.11 cholesterol / % 389.82 392.68 442.11 475.33 573.05

[0106] The cholesterol content in meat is an important factor affecting the taste and flavor. When the cholesterol content is high, the meat will taste greasy, and long-term intake will have an adverse effect on human health. Inosinic acid is an important flavor substance in animal tissues, the main component of the umami taste of meat, and an important indicator for measuring the flavor of meat. Thiamine is a sulfur- and nitrogen-containing bicyclic compound, and also a flavor precursor. When heated, it degrades to produce a variety of sulfur- and nitrogen-containing volatile flavor substances. The degradation products of thiamine themselves contain fragrance, and can also react with other substances to produce more volatile flavor compounds.

[0107] As shown in Table 7, the cholesterol content of Examples 1 to 4 has an upward trend compared with the comparative example, the inosinic acid of Examples 1 to 4 has an increased phenomenon compared with the comparative example, and the thiamine has a downward trend compared with the comparative example. It can be seen that feeding the feed of Examples 1 to 4 of the present invention to fattening sheep can reduce the thiamine content in mutton, increase the creatinine content, and improve the flavor quality of mutton.

[0108] 6. Effect on the fatty acid content of longissimus dorsi muscle of mutton sheep. The internal standard method in GB5009.168-2016 was used for determination, and the test results are shown in Table 8.

[0109] Table 8 Fatty acid content of longissimus dorsi muscle of different experimental groups of mutton (%)

[0110]

[0111] The type and composition of fatty acids are important components that determine the flavor of meat and are important indicators for evaluating the nutritional value of muscle. Fatty acids are mainly divided into saturated fatty acids and unsaturated fatty acids. Unsaturated fatty acids are easily oxidized by heat due to the presence of double bonds to produce compounds with flavor characteristics such as aldehydes, esters, ketones and hydrocarbons. During the heating process of mutton, unsaturated fatty acids will produce volatile aromatic fat oxidation products, which have an important impact on the flavor of mutton. In addition, saturated fatty acids are easily converted into cholesterol after being ingested by the body, increasing the cholesterol level in the blood, and easily causing obesity and cardiovascular diseases; while the intake of unsaturated fatty acids will promote the fluidity and permeability of the body's cell membrane, which helps to enhance cell metabolism and immune function. As shown in Table 8, the unsaturated fatty acid content in Examples 1 to 4 of the present invention is increased compared to the comparative example, and the saturated fatty acid content is reduced compared to the comparative example, achieving the effect of increasing the unsaturated fatty acid content and reducing the saturated fatty acid content. It is shown that feeding the feed of Examples 1 to 4 to fattening sheep helps to increase the level of unsaturated fatty acids in mutton and improve the quality of mutton.

[0112] 7. Effect on the amino acid content of longissimus dorsi muscle of mutton. The amino acid content of mutton was quantitatively determined by liquid chromatography-mass spectrometry. The test results are shown in Table 9.

[0113] Table 9 Amino acid content of longissimus dorsi muscle of different experimental groups of mutton (μg / g)

[0114]

[0115]

[0116] The type, composition and content of amino acids in meat are one of the indicators for measuring the nutritional value and quality of meat, and are also the main source of meat flavor substances. Sweet amino acids include alanine, glycine, lysine, threonine, serine and proline. The higher the content of these amino acids, the more delicious the mutton is. Essential amino acids cannot be synthesized by the human body and must be obtained from food. Therefore, the higher the content of essential amino acids in meat products, the higher its nutritional value. Essential amino acids are an important indicator for evaluating the nutritional value of meat.

[0117] As shown in Table 9, the umami amino acids and sweet amino acids in Examples 2 and 3 are higher than those in the comparative example, and the total amino acid content in Example 2 is higher than that in the comparative example, and the essential amino acid content in Example 3 is higher than that in the comparative example. This indicates that feeding the feeds of Examples 2 and 3 to fattening sheep can increase the umami amino acids and sweet amino acids in mutton, and can also increase the total amino acid or essential amino acid content, which is helpful to improve the flavor and amino acid level of fattening sheep.

[0118] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A feed for improving the quality of mutton, characterized in that: The raw material components include: alfalfa hay, wheat straw, stevia straw, corn, wheat bran, cottonseed meal, sodium chloride, sodium hydrogen phosphate, and vitamin and mineral composite premix.

2. The feed according to claim 1, characterized in that The feed comprises the following raw material components in percentage by mass: 1.00% to 17.00% alfalfa hay, 0.50% to 27.00% wheat straw, 4.00% to 36.00% stevia straw, 28.00% to 34.00% corn, 4.00% to 9.00% wheat bran, 12.00% to 19.00% cottonseed meal, 0.50% to 1.00% sodium chloride, 0.50% to 2.00% sodium hydrogen phosphate, and 3.00% to 5.10% vitamin and mineral composite premix.

3. The feed according to claim 1, characterized in that The vitamins in the vitamin-mineral composite premix include one or more of vitamin A, vitamin D3 and vitamin E, and the minerals in the vitamin-mineral composite premix include one or more of Se, I, Cu, Mn, Zn and Co; and / or, the moisture content of the alfalfa hay is less than 13wt%; and / or, the moisture content of the wheat straw is lower than 13 wt %; and / or, the moisture content of the stevia straw is less than 13 wt %; And / or, the moisture content of the corn is less than 13wt%; and / or, the moisture content of the wheat bran is less than 13 wt %; and / or, the cottonseed meal has a moisture content of less than 13 wt %; And / or, the crude protein content of the cottonseed meal is 38-50wt%.

4. The feed according to claim 3, characterized in that Based on 1 kg of the vitamin-mineral composite premix, VA is ≥15000 IU, VD3 is 333000-80000 IU, VE is ≥800 IU, Se is 8.0-20.0 mg, I is 15.0-100.0 mg, Cu is 80.0-500.0 mg, Mn is 850-3000 mg, Zn is 1100-3000 mg, and Co is 8.0-24.0 mg.

5. A method for preparing a feed according to any one of claims 1 to 4, characterized in that: The raw material components are mixed to obtain a feed mixture, which is then pelletized.

6. The preparation method according to claim 1, characterized in that: The particle size of the feed is 0.5 to 1.6 cm, and the height is 2.0 to 3.5 cm; And / or, the roughage mixture and the concentrated feed mixture are mixed to obtain the feed mixture.

7. The preparation method according to claim 6, characterized in that: The roughage mixture is obtained by respectively crushing the alfalfa hay, the wheat straw and the stevia straw and then mixing them; And / or, the concentrated feed mixture is obtained by mixing the corn, the wheat bran, the cottonseed meal, the calcium hydrogen phosphate and the vitamin and mineral composite premix.

8. The preparation method according to claim 7, characterized in that: The crushing length is 0.5-3cm.

9. Use of the feed according to any one of claims 1 to 4 in improving the growth performance of mutton sheep and improving the quality of mutton.

10. A feeding method using the feed according to any one of claims 1 to 4, characterized in that: The feed is fed twice a day, in the morning and evening, with an interval of 8 to 10 hours; the remaining amount of the feed is 5 to 15 wt % per day, and the feeding period is 82 to 90 days.

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