Feed additive for improving meat quality and preparation method thereof

Abstract

The invention relates to the technical field of feed processing, in particular to a feed additive for improving meat quality and a preparation method thereof. The preparation method comprises the following steps: taking citrus peel, drying, and crushing for later use; preparing 70 to 85 parts of citrus peel powder, 15 to 30 parts of Chinese prickly ash seed powder, 2 to 5 parts of chlorella powder, 20 to 35 parts of corn flour, 6 to 15 parts of glyceryl laurate, 1.8 to 4 parts of zymophyte, 0.05 to 0.5 part of L-selenoamino acid, 1 to 5 parts of organic acid and 0.01 to 0.1 part of antioxidant; mixing the citrus peel powder with corn flour, and performing extrusion puffing; and crushing the puffed material, adding the Chinese prickly ash seed powder, the L-selenoamino acid, the chlorella powder and the organic acid, uniformly mixing, adding zymophyte for fermentation, adding the glyceryl laurate and the antioxidant into the dried material, and uniformly mixing to obtain the feed additive. The feed additive for improving meat quality provided by the invention improves the eating quality and nutritional and healthy values of pork, and meets the pursuit of consumers for food taste and health.

Description

Technical Field

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

[0002] Feed additives can affect the meat quality of fattening pigs by providing essential nutrients, regulating the production and metabolism of substances, and exerting antioxidant and antibacterial effects. The use of feed additives does not require large-scale adjustments to the feeding environment and can be supplemented according to specific feeding needs. It has the advantages of being easy to use and highly targeted, making feed additives a research focus in the current feed field.

[0003] Some natural plant extracts can significantly improve the taste and flavor of meat. At the same time, in order to meet consumers' demand for healthy food and improve the market competitiveness of corporate products, it is also particularly important to develop feed additives with health-promoting properties. At present, the conventional feed additives for improving meat quality on the market mainly focus on the edible taste of pork, but pay less attention to the effects of feed additives on trace elements and nutrients in meat. Selenium, as a trace element that is vital to human health, has multiple health benefits such as antioxidant, anti-cancer and anti-cancer. Linoleic acid and linolenic acid are essential fatty acids for the human body, which have functions such as softening blood vessels and lowering blood lipids. Arachidonic acid is an important matrix that constitutes cell membranes and regulates cell signal transduction pathways, which is beneficial to maintaining cardiovascular and cerebrovascular health, while high cholesterol has an adverse effect on cardiovascular and cerebrovascular. The present application aims to provide a feed additive for feeding fattening pigs, while improving the edible taste of pork, increasing the content of important unsaturated fatty acids and selenium, and reducing cholesterol. Summary of the invention

[0004] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a feed additive for improving meat quality and a preparation method thereof. The provided feed additive is used for feeding fattening pigs, can improve the edible taste of pork, the content of important unsaturated fatty acids and selenium, and at the same time reduce the cholesterol in pork.

[0005] In order to achieve the above object, the present invention adopts the following technical solution: The present invention provides a method for preparing a feed additive for improving meat quality, comprising the following steps: S1. Dry the citrus peel until the moisture content is 10-20%, crush it and pass it through a 40-60 mesh sieve for standby use; S2, prepare the following materials in parts by weight: 70-85 parts of citrus peel powder, 15-30 parts of pepper seed powder, 2-5 parts of chlorella powder, 20-35 parts of corn flour, 6-15 parts of lauric acid glyceride, 1.8-4 parts of fermentation bacteria, 0.05-0.5 parts of L-selenoamino acid, 1-5 parts of organic acid and 0.01-0.1 parts of antioxidant; S3. According to the formula, citrus peel powder and corn flour are mixed evenly, and extruded and puffed by a twin-screw extruder; S4, crushing the expanded material into 40-60 mesh, adding pepper seed powder, L-selenoamino acid, chlorella powder and organic acid and mixing evenly, dispersing the fermentation bacteria with an appropriate amount of water and mixing them in, adjusting the moisture content of the material for fermentation, and drying after the fermentation is completed; S5. Add laurin and antioxidant to the dried material and mix well.

[0006] Citrus fruit is the most widely planted and produced category in Jiangxi. The consumption and processing of citrus pulp will generate a large amount of discarded citrus peel. This application uses the local Ehime No. 28 (also known as Red Beauty) citrus peel from Wannian as raw material, which is rich in dietary fiber, pectin, pigments, flavonoids, polyphenols and mineral elements, and has a strong fruity aroma. It can provide some nutrients and has antioxidant, anti-inflammatory, antibacterial and lipid metabolism regulating effects. It is also rich in sources, which can reduce the production cost of feed additives, promote the resource utilization of citrus peels, and realize waste recycling.

[0007] The use of antioxidants can further improve the antioxidant properties of feed additives, prevent the oxidation and deterioration of nutrients, and extend the shelf life of feed additives. Further, in S2, the antioxidant is selected from at least one of ethoxyquinoline, butylated hydroxytoluene, L-ascorbic acid and tocopherol. In a specific implementation case, the antioxidant used is ethoxyquinoline, which is stable in nature and has a very good antioxidant effect on nutrients such as lipids, can prevent the oxidation and deterioration of nutrients in feed, and has a certain mildew-proof and fresh-keeping effect.

[0008] In the present application, organic acid is added to the expanded raw material for co-fermentation, which can promote the growth and reproduction of fermentation bacteria and inhibit harmful bacteria. Further, in S2, the organic acid is selected from at least one of citric acid, lactic acid, succinic acid, tartaric acid and acetic acid. In a specific implementation case, the organic acid used is citric acid, which has strong thermal stability, is harmless to fermentation bacteria, and can be metabolized and absorbed by the body.

[0009] The present application adds L-selenoamino acid as a selenium source to the puffed raw material for co-fermentation, and prepares selenium-containing fermentation bacteria through the absorption and conversion of L-selenoamino acid by Pediococcus acidilactici and Trichoderma longibrachiatum, and the L-selenoamino acid not absorbed by the fermentation bacteria, wherein the amino acid participates in protein synthesis while promoting the deposition of selenium in the animal body, and effectively increases the selenium content in pork. Further, in S2, the L-selenoamino acid is selected from at least one of L-selenocysteine ​​and L-selenomethionine. In a specific implementation case, the L-selenoamino acid used is L-selenomethionine.

[0010] Further, in S2, the fermentation bacteria include lactic acid Pediococcus and long-branch Trichoderma, and the mass ratio thereof is 4:6. In the specific implementation case, the long-branch Trichoderma used is numbered CICC 40136, which has the characteristics of rapid mycelium growth, high temperature resistance, acidophilicity, and strong ability to decompose cellulose in the expanded citrus peel powder. In the specific implementation case, the lactic acid Pediococcus used is numbered CICC 10146, which is high temperature resistant, acid and alkali resistant, and can produce acid and pediocin. The use of lactic acid Pediococcus and long-branched Trichoderma in the co-fermentation of the extruded citrus peel powder and other materials in the present application has a mutual influence. By using 4:6 lactic acid Pediococcus and long-branched Trichoderma as fermentation bacteria, the extruded citrus peel powder and corn flour are compounded into puffed powder, and L-selenoamino acids, pepper seed powder, chlorella powder and organic acids are added for composite fermentation. Chlorella powder is rich in protein, polysaccharides and unsaturated fatty acids, and pepper seed powder is rich in linolenic acid, linoleic acid, protein and dietary fiber, which can enhance nutrition, is conducive to the enrichment of unsaturated fatty acids, and affects lipid composition and metabolism. The puffed corn flour and chlorella powder provide supplementary growth for lactic acid Pediococcus and long-branched Trichoderma. The required nitrogen source and carbon source, organic acid provide a suitable growth and reproduction environment for acidophilic long-branch Trichoderma and lactic acid Pediococcus and inhibit the growth of harmful bacteria, long-branch Trichoderma can promote the degradation and transformation of components such as cellulose in puffed citrus peel and pepper seed powder, and improve the utilization rate of feed additives, lactic acid Pediococcus has acid production ability, and the prepared feed additive has a unique sour aroma, lactic acid Pediococcus and long-branch Trichoderma are fermentation bacteria, and their ratio has an impact on the edible quality, nutrient conversion and metabolism of pork, and the fermentation bacteria with a ratio of 4:6 have the best effect on improving the edible quality and nutritional quality of pork, and are beneficial to the increase of linoleic acid, linolenic acid, arachidonic acid and selenium contents in pork, and reduce cholesterol.

[0011] Furthermore, the ratio of the feed additives used in the embodiments of the present application is as follows: 78 parts of citrus peel powder, 24 parts of pepper seed powder, 3 parts of chlorella powder, 24 parts of corn flour, 9 parts of lauric acid glyceride, 3 parts of fermentation bacteria, 0.2 parts of L-selenoamino acid, 3 parts of organic acid and 0.05 parts of antioxidant are prepared.

[0012] By extruding and puffing the mixture of citrus peel powder and corn flour, corn flour is rich in starch and can improve the extrusion and puffing efficiency. Extruding and puffing the above raw materials can promote fiber breakage and degradation in the raw materials, promote starch gelatinization, reduce the bitterness of citrus peel, and provide the required nutrients for the growth and reproduction of Pediococcus acidilactici and Trichoderma longibrachiatum. Further, in S3, the extrusion and puffing, the temperatures of the front section, middle section and rear section are 85°C, 120°C and 160°C respectively, the screw speed is 100-200rpm, and the feed rate is 5-10kg / h.

[0013] Suitable fermentation conditions are conducive to the growth and reproduction of fermentation bacteria, thereby promoting the conversion and absorption of nutrients in the raw materials. Furthermore, in S4, during the fermentation process, the moisture content is adjusted to 20-30%, and the fermentation is carried out at a temperature of 20-35°C for 2-5 days.

[0014] Furthermore, in S4, after fermentation, the fermented material is vacuum dried at 40-60°C to a moisture content of less than 10% to facilitate the storage and transportation of the feed additive. The dried material is added with lauric acid glyceride and an antioxidant having mild antibacterial properties to prevent the feed additive from deteriorating.

[0015] The present invention also provides a feed additive for improving meat quality, which is prepared by the above method. The feed additive provided by the present application uses citrus peel as a raw material, and is compounded with pepper seed powder, L-selenoamino acid, chlorella powder, organic acid, lauric acid glyceride and antioxidants to prepare a new feed additive for improving meat quality. It can be used in a conventional diet at a ratio of 1-10%, preferably added to a basic diet at a ratio of 5% for feeding fattening pigs. The feed additive for improving meat quality provided by the present application does not affect production performance, and can effectively reduce the drip loss and tenderness value of pork, increase the intramuscular fat content of pork, improve the edible quality of pork, effectively increase the content of linoleic acid, linolenic acid, arachidonic acid and selenium in pork, and improve the nutritional and health value of pork, which meets consumers' pursuit of food taste and health quality.

[0016] Compared with the prior art, the present invention has the following beneficial effects: 1. The preparation method of the feed additive provided in the present application uses citrus peel as raw material, and after drying and crushing, it is compounded with corn flour for extrusion and puffing, thereby reducing the bitterness of the citrus peel and improving the nutritional value of the raw material. The type and proportion of fermentation bacteria are optimized, and the citrus peel puffed powder, compounded pepper seed powder, L-selenoamino acid, chlorella powder and organic acid after extrusion and puffing are fermented to increase the source of unsaturated fatty acids in the feed additive and improve the conversion and utilization rate of selenium. The prepared feed additive is used as a feed for fattening pigs to effectively reduce the drip loss and tenderness value of pork, increase the intramuscular fat content, linoleic acid, linolenic acid, arachidonic acid and selenium content of pork, and reduce cholesterol.

[0017] 2. The feed additive provided in the present application uses citrus peel as raw material, and is compounded with pepper seed powder, L-selenoamino acid, chlorella powder, organic acid, lauric acid glyceride and antioxidants. The ingredients have a mutual influence on the edible quality and nutritional components of pork. The prepared new feed additive for improving meat quality can be used in conventional diets for feeding fattening pigs. The feed additive for improving meat quality provided in the present application can effectively reduce the drip loss and tenderness value of pork, increase the intramuscular fat of pork, improve the edible quality of pork, increase the content of linoleic acid, linolenic acid, arachidonic acid and selenium in pork, and improve the nutritional and health value of pork, which meets consumers' pursuit of food taste and health. DETAILED DESCRIPTION

[0018] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. The described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] The methods are conventional methods unless otherwise specified, and the raw materials can be obtained from public commercial channels unless otherwise specified.

[0020] Example 1 A method for preparing a feed additive for improving meat quality comprises the following steps: S1. Collect fresh citrus peels of Wannian Aiyuan No. 28, dry the peels to a moisture content of 10-20%, crush them and pass them through a 60-mesh sieve for later use.

[0021] S2. Prepare the following materials by weight: 78 parts of citrus peel powder, 24 parts of pepper seed powder, 3 parts of chlorella powder, 24 parts of corn flour, 9 parts of laurin, 3 parts of fermentation bacteria, 0.2 parts of L-selenoamino acid, 3 parts of organic acid and 0.05 parts of antioxidant; The antioxidant is ethoxyquinoline; The organic acid is citric acid; The L-selenoamino acid is L-selenomethionine; The fermentation bacteria consisted of Pediococcus acidilactici (CICC 10146) and Trichoderma longibrachiatum (CICC 40136) in a mass ratio of 4:6.

[0022] S3. According to the formula, citrus peel powder and corn flour are mixed evenly, and extruded and puffed by a twin-screw extruder. The temperatures of the front section, middle section and back section are 85°C, 120°C and 160°C respectively, the screw speed is 200rpm, and the feed rate is 10kg / h.

[0023] S4. The expanded material is crushed into 60 mesh, and pepper seed powder, L-selenoamino acid, chlorella powder and organic acid are added and mixed evenly. The fermentation bacteria are dispersed with an appropriate amount of water and then mixed in. The moisture content is adjusted to 25%, and the material is placed at a temperature of 28°C for fermentation for 3 days. After the fermentation is completed, the fermented material is vacuum dried at 50°C to a moisture content of less than 10%.

[0024] S5. Add laurin and antioxidant to the dried material and mix well.

[0025] Example 2 The method of Example 1 was followed, except that the fermentation bacteria used were composed of Pediococcus acidilactici (CICC 10146) and Trichoderma longibrachiatum (CICC 40136) in a mass ratio of 3:7.

[0026] Example 3 The method of Example 1 was followed, except that the fermentation bacteria used were composed of Pediococcus acidilactici (CICC 10146) and Trichoderma longibrachiatum (CICC 40136) in a mass ratio of 6:4.

[0027] Comparative Example 1 A method for preparing a feed additive for improving meat quality comprises the following steps: S1. Collect fresh citrus peels of Wannian Aiyuan No. 28, dry the peels to a moisture content of 10-20%, crush them and pass them through a 60-mesh sieve for later use.

[0028] S2. Prepare the following materials by weight: 78 parts of citrus peel powder, 24 parts of pepper seed powder, 3 parts of chlorella powder, 24 parts of corn flour, 9 parts of laurin, 3 parts of fermentation bacteria, 0.2 parts of L-selenoamino acid, 3 parts of organic acid and 0.05 parts of antioxidant; The antioxidant is ethoxyquinoline; The organic acid is citric acid; The L-selenoamino acid is L-selenomethionine; The fermentation bacteria consisted of Pediococcus acidilactici (CICC 10146) and Trichoderma longibrachiatum (CICC 40136) in a mass ratio of 4:6.

[0029] S3. Take pepper seed powder, corn flour, citrus peel powder, L-selenoamino acid, chlorella powder and organic acid and mix them evenly. Then disperse the fermentation bacteria with appropriate amount of water and mix them in. Adjust the moisture content to 25%. Ferment at 28°C for 3 days. After the fermentation, vacuum dry the fermented material at 50°C until the moisture content is below 10%.

[0030] S4. Add lauric acid glyceride and antioxidant to the dried material and mix well.

[0031] Comparative Example 2 A method for preparing a feed additive for improving meat quality comprises the following steps: S1. Collect fresh citrus peels of Wannian Aiyuan No. 28, dry the peels to a moisture content of 10-20%, crush them and pass them through a 60-mesh sieve for later use.

[0032] S2, prepare the following materials by weight: 78 parts of citrus peel powder, 24 parts of prickly ash seed powder, 3 parts of chlorella powder, 24 parts of corn flour, 9 parts of laurin, 0.2 parts of L-selenoamino acid, 3 parts of organic acid and 0.05 parts of antioxidant; The antioxidant is ethoxyquinoline; The organic acid is citric acid; The L-selenoamino acid is L-selenomethionine; S3. According to the formula, citrus peel powder and corn flour are mixed evenly, and extruded and puffed by a twin-screw extruder. The temperatures of the front section, middle section and back section are 85°C, 120°C and 160°C respectively, the screw speed is 200rpm, and the feed rate is 10kg / h.

[0033] S4. The expanded material is crushed into 60 meshes and vacuum dried at 50°C until the moisture content is below 10%.

[0034] S5. Add pepper seed powder, L-selenoamino acid, chlorella powder, lauric acid glyceride, antioxidant and organic acid to the dried material and mix well.

[0035] Test example A total of 120 healthy Duroc-Changda hybrid pigs weighing about 80 kg and in good growth and development condition were selected and randomly divided into 6 groups. The experimental groups and daily diets are shown in Table 1. The experimental period was 60 days, and the experimental management during the experiment was carried out as usual.

[0036] Table 1: Experimental groups and diets

[0037] After the test, three pigs were randomly selected from each test group, control group and blank control group for slaughter. These pigs were fasted for 12 hours before slaughter and had free access to water. During the slaughter process, longissimus dorsi muscle samples were collected to evaluate pork edible quality, fatty acid, cholesterol and selenium content. The test methods for pH, meat color, drip loss, intramuscular fat content and tenderness were carried out in accordance with the provisions of NY / T 821-2019, the determination of linoleic acid, linolenic acid and arachidonic acid content was carried out in accordance with the provisions of GB5009.168-2016, the determination of cholesterol content was carried out in accordance with the provisions of GB / T9695.24-2008, and the determination of selenium content was carried out in accordance with the provisions of GB 5009.93-2017. The test results are shown in Table 2-3.

[0038] Table 2: Pork eating quality

[0039] As shown in Table 2, compared with the blank control group, the pork in test groups I-III had lower drip loss and tenderness values, and higher intramuscular fat content. Compared with test group I, test group II added feed additives of lactic acid Pediococcus and long-branched Trichoderma at a ratio of 3:7, and had higher tenderness values, and test group III added feed additives of lactic acid Pediococcus and long-branched Trichoderma at a ratio of 6:4, had lower pH, drip loss and intramuscular fat, and higher tenderness values.

[0040] Compared with experimental group I, the feed additives of control group I were not processed by puffing and extrusion, and the drip loss and tenderness values ​​were higher. The feed additives of control group II were not fermented, and the drip loss and tenderness values ​​were higher, and the intramuscular fat content was lower.

[0041] Table 3: Important unsaturated fatty acids, cholesterol and selenium content in pork

[0042] As shown in Table 3, compared with the blank control group, the pork of test groups I-III had higher linoleic acid, linolenic acid, arachidonic acid and selenium contents and lower cholesterol contents. Compared with test group I, the feed additives of lactic acid Pediococcus and long-branched Trichoderma were added in a ratio of 3:7 in test group II, and the linoleic acid, linolenic acid and selenium contents of pork were significantly reduced, and the cholesterol content was increased. The feed additives of lactic acid Pediococcus and long-branched Trichoderma were added in a ratio of 6:4 in test group III, and the linoleic acid, linolenic acid and arachidonic acid contents of pork were significantly reduced.

[0043] Compared with the experimental group I, the feed additives of the control group I were not processed by puffing and extrusion, and the contents of linoleic acid, linolenic acid, arachidonic acid, and selenium in pork decreased, and the cholesterol content increased. The feed additives of the control group II were not fermented, and the contents of linoleic acid, linolenic acid, arachidonic acid, and selenium in pork decreased significantly, and the cholesterol content increased.

[0044] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present application and not to limit it. Although the present application has been described in detail with reference to the preferred embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present application can still be modified or some technical features can be replaced by equivalents, which should all be included in the scope of the technical solution requested for protection in this application.

Claims

1. A method for preparing a feed additive for improving meat quality, characterized in that: The following steps are involved: S1. Dry the citrus peel until the moisture content is 10-20%, crush it and pass it through a 40-60 mesh sieve for standby use; S2, prepare the following materials in parts by weight: 70-85 parts of citrus peel powder, 15-30 parts of pepper seed powder, 2-5 parts of chlorella powder, 20-35 parts of corn flour, 6-15 parts of lauric acid glyceride, 1.8-4 parts of fermentation bacteria, 0.05-0.5 parts of L-selenoamino acid, 1-5 parts of organic acid and 0.01-0.1 parts of antioxidant; S3. According to the formula, citrus peel powder and corn flour are mixed evenly, and extruded and puffed by a twin-screw extruder; S4, crushing the expanded material into 40-60 mesh, adding pepper seed powder, L-selenoamino acid, chlorella powder and organic acid and mixing evenly, dispersing the fermentation bacteria with an appropriate amount of water and mixing them in, adjusting the moisture content of the material for fermentation, and drying after the fermentation is completed; S5. Add laurin and antioxidant to the dried material and mix well.

2. The method for preparing a feed additive for improving meat quality according to claim 1, characterized in that: In S2, the antioxidant is selected from at least one of ethoxyquinoline, butylated hydroxytoluene, L-ascorbic acid and tocopherol.

3. The method for preparing a feed additive for improving meat quality according to claim 1, characterized in that: In S2, the organic acid is selected from at least one of citric acid, lactic acid, succinic acid, tartaric acid and acetic acid.

4. The method for preparing a feed additive for improving meat quality according to claim 1, characterized in that: In S2, the L-selenoamino acid is selected from at least one of L-selenocysteine ​​and L-selenomethionine.

5. The method for preparing a feed additive for improving meat quality according to claim 1, characterized in that: In S2, the fermentation bacteria include Pediococcus acidilactici and Trichoderma longibrachiatum, and the mass ratio thereof is 4:

6.

6. The method for preparing a feed additive for improving meat quality according to claim 1, characterized in that: In S2, the formula is prepared according to 78 parts of citrus peel powder, 24 parts of pepper seed powder, 3 parts of chlorella powder, 24 parts of corn flour, 9 parts of lauric acid glyceride, 3 parts of fermentation bacteria, 0.2 parts of L-selenoamino acid, 3 parts of organic acid and 0.05 parts of antioxidant.

7. The method for preparing a feed additive for improving meat quality according to claim 1, characterized in that: In S3, during the extrusion puffing, the temperatures of the front section, middle section and rear section are 85°C, 120°C and 160°C respectively, the screw speed is 100-200rpm, and the feed rate is 5-10kg / h.

8. The method for preparing a feed additive for improving meat quality according to claim 1, characterized in that: In S4, during the fermentation process, the moisture content is adjusted to 20-30%, and the fermentation is carried out at a temperature of 20-35°C for 2-5 days.

9. The method for preparing a feed additive for improving meat quality according to claim 1, characterized in that: In S4, after the fermentation is completed, the fermented material is vacuum dried at 40-60°C to a moisture content of less than 10%.

10. A feed additive for improving meat quality, characterized in that: The method is prepared by any one of claims 1 to 9.

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