Feed additive for improving beef marbling grade, preparation method and application thereof

Abstract

The present invention discloses a feed additive for improving the marbling grade of beef, a preparation method thereof, and an application thereof. This invention belongs to the technical field of feed additives and provides a feed additive for improving the marbling grade of beef. The feed additive comprises the following components in parts by weight: 0.02-0.06 parts of puerarin, 0.05-0.15 parts of seabuckthorn flavonoids, 0.45-0.65 parts of bamboo leaf flavonoids, 0.8-1.2 parts of brewer's yeast (Saccharomyces cerevisiae), 1.5-2.5 parts of rapeseed oil, and 2.6-3.4 parts of olive oil. The feed additive can improve the quality and marbling grade of beef by regulating the sugar metabolism and lipid metabolism pathways of beef cattle and promoting the deposition of intramuscular fat.

Description

Technical Field

[0001] The present invention belongs to the technical field of feed additives, and in particular relates to a feed additive for improving the marbling grade of beef, and a preparation method and application thereof. Background Art

[0002] The beef cattle industry is a vital component of animal husbandry, consistently ranking among the world's top producers in beef production. In recent years, high feeding costs, weak market consumption, and the impact of imported beef have led to a continuous decline in beef prices. Conventional beef (red meat) production has incurred significant losses, prompting some producers to reduce their herds or even exit the industry, severely impacting the industry's stability. However, unlike conventional beef production, producers of premium, high-end beef (marbled beef) have been less affected by the current national downturn. This is primarily due to the difficulty of producing premium beef, low production volumes, and a significant market gap. Furthermore, imported beef is primarily conventional beef, which does not compete with premium beef. This provides important insights for the transformation and development of the beef cattle industry. Beef quality is closely related to intramuscular fat (IMF) content: higher IMF content indicates a higher marbling grade and, consequently, better beef quality.

[0003] Intramuscular fat (IMF) in beef refers to the fatty tissue found within muscle fibers. Its content is positively correlated with juiciness, tenderness, and palatability. Its formation and distribution are regulated by multiple factors, including breed, nutritional status, and management. Nutritional regulation significantly influences IMF content in beef cattle, and plant extracts play an important role in promoting IMF deposition. Carbohydrate intake is also a key factor influencing fat formation. When beef cattle consume large amounts of carbohydrates, they are converted into fat and stored as fat. Therefore, proper control of carbohydrate intake can effectively regulate fat deposition in beef cattle. Furthermore, high-fiber and high-protein feeds, such as corn stover and soybean meal, can promote gastrointestinal motility and weight gain in beef cattle. Overfeeding should be avoided to prevent obesity and digestive problems. Management practices, such as the feeding environment, can also influence IMF content in beef cattle. For example, in cold weather, beef cattle require more energy to maintain body temperature and therefore store more fat to cope with the cold. Furthermore, proper feeding management and feed composition can significantly increase growth rate and production efficiency, thereby improving meat quality. Therefore, adjusting the nutritional intake and nutritional balance of beef cattle is an important measure to promote intramuscular fat deposition, improve beef quality and thus enhance the marbling grade. Summary of the Invention

[0004] To solve the above technical problems, the present invention proposes a feed additive for improving the marbling grade of beef, as well as its preparation method and application. It can promote the deposition of intramuscular fat by regulating the sugar metabolism and lipid metabolism pathways of beef cattle, thereby improving the quality of beef and the marbling grade.

[0005] To achieve the above object, the present invention provides a feed additive for improving the marbling grade of beef, comprising the following components in parts by weight:

[0006] 0.02-0.06 parts of puerarin, 0.05-0.15 parts of seabuckthorn flavonoids, 0.45-0.65 parts of bamboo leaf flavonoids, 0.8-1.2 parts of brewer's yeast (Saccharomyces cerevisiae), 1.5-2.5 parts of rapeseed oil, and 2.6-3.4 parts of olive oil.

[0007] Preferably, the following components are included in parts by weight:

[0008] 0.04 parts of puerarin, 0.1 parts of seabuckthorn flavonoids, 0.55 parts of bamboo leaf flavonoids, 1 part of brewer's yeast, 1.8 parts of rapeseed oil, and 3.2 parts of olive oil.

[0009] Preferably, the Saccharomyces cerevisiae is Saccharomyces cerevisiae CICC1606.

[0010] More preferably, the effective viable count of the Saccharomyces cerevisiae CICC1606 is 1×10 9 ~2×10 9 CFU / g.

[0011] Preferably, the olive oil is extra virgin olive oil.

[0012] The present invention also provides a method for preparing the feed additive, comprising the following steps:

[0013] Puerarin, seabuckthorn flavonoids and bamboo leaf flavonoids are mixed to obtain a primary mixture, and then the primary mixture is mixed with rapeseed oil and olive oil to obtain a premix, and the premix is ​​mixed with brewer's yeast to obtain a feed additive.

[0014] The present invention also provides application of the feed additive in preparing feed for improving beef quality.

[0015] The present invention also provides application of the feed additive prepared by the preparation method in preparing feed for improving beef quality.

[0016] The present invention also provides use of the feed additive in preparing feed for improving the marbling grade of beef.

[0017] The present invention also provides a feed for improving the marbling grade of beef, comprising the feed additive.

[0018] Compared with the prior art, the present invention has the following advantages and technical effects:

[0019] Puerarin: Regulates lipid metabolism: Puerarin can activate peroxisome proliferator-activated receptor gamma (PPARγ), a key transcription factor regulating adipogenesis and lipid metabolism. Activation of PPARγ promotes adipocyte differentiation and increases fatty acid synthesis and storage. Antioxidant: Puerarin has antioxidant effects, reducing oxidative stress damage to adipocytes, thereby maintaining their health.

[0020] Seabuckthorn flavonoids: By regulating insulin and adiponectin levels, they alter very low-density lipoprotein (VLDL) and triglyceride levels, thereby regulating intramuscular fat deposition. Anti-inflammatory and antioxidant properties: Seabuckthorn flavonoids possess significant anti-inflammatory and antioxidant effects, alleviating inflammation and oxidative stress and protecting adipocytes from damage. Promoting adipocyte differentiation: Seabuckthorn flavonoids can reduce the release of inflammatory mediators and promote the normal differentiation and function of adipocytes.

[0021] Bamboo leaf flavonoids: Its antioxidant components include flavonoids, lactones, and phenolic acid compounds. The flavonoids are primarily flavonoid carbonyl glycosides, including orientin, isoorientin, vitexin, and isovitexin. They block the chain reaction of auto-oxidation of fats, exhibit strong anti-free radical activity, and can scavenge a variety of reactive oxygen free radicals. They possess excellent antioxidant activity, effectively inhibiting lipid peroxidation and significantly suppressing the formation of malondialdehyde (MDA), a lipid peroxidation product. They also exhibit strong antibacterial effects, inhibiting Salmonella typhi, Gram-negative bacilli, and Gram-positive cocci. Bamboo leaf flavonoids can improve insulin sensitivity, promote glucose uptake and utilization, and indirectly promote fat synthesis.

[0022] Olive Oil: Rich in oleic acid, a monounsaturated fatty acid, as well as vitamins A, B, D, E, K, and antioxidants. Providing High-Quality Fatty Acids: The monounsaturated fatty acids in olive oil help improve fatty acid absorption and utilization, promoting fat deposition. Antioxidant and Anti-Inflammatory: The polyphenols in olive oil have antioxidant and anti-inflammatory properties, protecting fat cells and promoting their healthy growth.

[0023] Rapeseed oil: Provides essential fatty acids: The unsaturated fatty acids in rapeseed oil provide the necessary raw materials for fat synthesis, increasing the supply of fatty acids and thus promoting fat deposition. Regulates fat metabolism: Unsaturated fatty acids can regulate the expression of genes related to fat metabolism, promote the activity of fatty acid synthase, and enhance fat deposition.

[0024] Saccharomyces cerevisiae: Regulates intestinal flora: Saccharomyces cerevisiae can regulate the structure of intestinal flora, increase the number of beneficial bacteria, improve intestinal health, and thus affect the host's nutrient absorption and metabolism. Promotes fat metabolism: Saccharomyces cerevisiae can increase the production of short-chain fatty acids (SCFAs) by regulating intestinal flora and host metabolism. These short-chain fatty acids can stimulate adipocyte differentiation and fat synthesis. Improves feed utilization: Saccharomyces cerevisiae can improve feed digestibility and utilization, allowing more energy and nutrients to be used for fat synthesis.

[0025] The present invention, by external supplementation of rapeseed oil and olive oil, improves the supply of saturated fatty acids, regulates fat metabolism, promotes the activity of fatty acid synthase, and enhances fat deposition. Meanwhile, by puerarin, bamboo leaf flavonoids and seabuckthorn flavonoids, the nutrient digestion and utilization in the body are jointly regulated, fat synthesis-related genes (such as PPARγ) are activated, essential fatty acids are provided, insulin sensitivity is improved, oxidative stress and inflammation are reduced, etc. are provided. In combination with saccharomyces cerevisiae, intestinal flora is regulated, feed utilization is improved, it is ensured that more energy and nutrients are effectively absorbed and utilized, fat synthesis is further promoted, and multiple components are coordinated with antioxidant and anti-inflammatory, protect fat cells from damage, maintain their healthy state, and thus more effectively carry out fat deposition. These mechanisms act together, and contribute to improving the deposition amount and quality of cattle intramuscular fat, and ultimately improve the quality and marble pattern grade of beef. DETAILED DESCRIPTION

[0026] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0027] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0028] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0029] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the present invention. Other embodiments will be apparent to those skilled in the art from the present description. The present description and examples are intended to be illustrative only. Unless otherwise indicated, the techniques used in the examples are conventional techniques well known to those skilled in the art, and the raw materials used are commercially available products.

[0030] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0031] Unless otherwise specified, the "parts" described in the present invention are based on mass parts.

[0032] Sources of materials used in the present invention: puerarin was purchased from Ruichu Biotechnology; seabuckthorn flavonoids (MF-002582) was purchased from Mufan Biotechnology; bamboo leaf flavonoids was purchased from Xi'an Enpeptide Yuan Biotechnology Co., Ltd.; rapeseed oil was purchased from Maclean, and virgin olive oil was purchased from Betis.

[0033] Example 1

[0034] Puerarin 0.04 parts, seabuckthorn flavonoids 0.1 parts, bamboo leaf flavonoids 0.55 parts, brewer's yeast CICC1606 1 parts (effective viable bacteria count 1.5×10 9 CFU / g), 1.8 parts of rapeseed oil, and 3.2 parts of virgin olive oil.

[0035] Puerarin, seabuckthorn flavonoids and bamboo leaf flavonoids are mixed to obtain a primary mixture, and then the primary mixture is mixed with rapeseed oil and virgin olive oil to obtain a premix, and the premix is ​​mixed with brewer's yeast CICC1606 to obtain a feed additive.

[0036] Example 2

[0037] Puerarin 0.02 parts, seabuckthorn flavonoids 0.05 parts, bamboo leaf flavonoids 0.65 parts, brewer's yeast CICC1606 0.8 parts (effective viable bacteria count 2×10 9 CFU / g), 1.5 parts of rapeseed oil, and 3.4 parts of virgin olive oil.

[0038] Puerarin, seabuckthorn flavonoids and bamboo leaf flavonoids are mixed to obtain a primary mixture, and then the primary mixture is mixed with rapeseed oil and virgin olive oil to obtain a premix, and the premix is ​​mixed with brewer's yeast CICC1606 to obtain a feed additive.

[0039] Example 3

[0040] Puerarin 0.06 parts, seabuckthorn flavonoids 0.15 parts, bamboo leaf flavonoids 0.45 parts, brewer's yeast CICC1606 1.2 parts (effective viable bacteria count 1×109 CFU / g), 2.5 parts of rapeseed oil, and 2.6 parts of virgin olive oil.

[0041] Puerarin, seabuckthorn flavonoids and bamboo leaf flavonoids are mixed to obtain a primary mixture, and then the primary mixture is mixed with rapeseed oil and virgin olive oil to obtain a premix, and the premix is ​​mixed with brewer's yeast CICC1606 to obtain a feed additive.

[0042] Example 4

[0043] Puerarin 0.03 parts, seabuckthorn flavonoids 0.08 parts, bamboo leaf flavonoids 0.6 parts, brewer's yeast CICC1606 0.9 parts (effective viable bacteria count 1×10 9 CFU / g), 2 parts of rapeseed oil, and 2.8 parts of virgin olive oil.

[0044] Puerarin, seabuckthorn flavonoids and bamboo leaf flavonoids are mixed to obtain a primary mixture, and then the primary mixture is mixed with rapeseed oil and virgin olive oil to obtain a premix, and the premix is ​​mixed with brewer's yeast CICC1606 to obtain a feed additive.

[0045] Example 5

[0046] Puerarin 0.05 parts, seabuckthorn flavonoids 0.08 parts, bamboo leaf flavonoids 0.5 parts, brewer's yeast CICC1606 1.1 parts (effective viable bacteria count 2×10 9 CFU / g), 2.3 parts of rapeseed oil, and 2.6 parts of virgin olive oil.

[0047] Puerarin, seabuckthorn flavonoids and bamboo leaf flavonoids are mixed to obtain a primary mixture, and then the primary mixture is mixed with rapeseed oil and virgin olive oil to obtain a premix, and the premix is ​​mixed with brewer's yeast CICC1606 to obtain a feed additive.

[0048] Comparative Example 1

[0049] Puerarin 0.04 parts, seabuckthorn flavonoids 0.65 parts, brewer's yeast CICC1606 1 parts (effective viable bacteria count 1.5×10 9 CFU / g), 1.8 parts of rapeseed oil, and 3.2 parts of virgin olive oil.

[0050] Puerarin and seabuckthorn flavonoids are mixed to obtain a primary mixture, and then the primary mixture is mixed with rapeseed oil and virgin olive oil to obtain a premix, and the premix is ​​mixed with brewer's yeast CICC1606 to obtain a feed additive.

[0051] Comparative Example 2

[0052] Puerarin 0.04 parts, seabuckthorn flavonoids 0.1 parts, bamboo leaf flavonoids 0.55 parts, brewer's yeast CICC12881 parts (effective viable bacteria count 1.5×10 9CFU / g), 1.8 parts of rapeseed oil, and 3.2 parts of virgin olive oil.

[0053] Puerarin, seabuckthorn flavonoids and bamboo leaf flavonoids are mixed to obtain a primary mixture, and then the primary mixture is mixed with rapeseed oil and virgin olive oil to obtain a premix, and the premix is ​​mixed with brewer's yeast CICC1288 to obtain a feed additive.

[0054] Experimental Example 1

[0055] Twenty-four 9-month-old bulls with an initial body weight of 386.62 ± 5.31 kg were divided into four groups of six. All bulls were fed the same diet, based on the "Beef Cattle Feeding Standard" (NY / T815-2004) and the Chinese Table of Feed Composition and Nutritional Value (2017, 28th Edition). Water was freely available throughout the feeding period, and the animals were fed for 90 days.

[0056] The diet consisted of 30.00% corn silage, 10.00% high-quality hay, 11.50% corn stover, 38.00% corn, 5.50% soybean meal, 2.00% wheat bran, 0.50% salt, 0.50% rock dust, 0.50% calcium bicarbonate, 0.50% baking soda, and 1.00% premix, totaling 100%. The diet contained 13.05 MJ / kg of net energy, 10.87% crude protein, 26.06% neutral detergent fiber, 18.53% acid detergent fiber, 0.39% calcium, and 0.26% phosphorus.

[0057] The following premixes are added to each kilogram of diet: V A 50000IU, V D 15000IU, V E 3000IU, Cu 1.3g, Fe4.0g, Mn 3.0g, Zn 6.0g, I 80mg, Se 50mg.

[0058] The control group was fed the above diet twice a day; the experimental group 1 added the feed additive prepared in Example 1 to the above diet at a rate of 1% of the diet mass, and the diet was fed twice a day; the experimental group 2 added the feed additive prepared in Comparative Example 1 to the above diet at a rate of 1% of the diet mass, and the diet was fed twice a day; the experimental group 3 added the feed additive prepared in Comparative Example 2 to the above diet at a rate of 1% of the diet mass, and the diet was fed twice a day.

[0059] After the experiment, three cows were randomly selected from each group and fasted for 24 hours before slaughter. Before slaughter, 15 mL of blood was collected from the jugular vein, centrifuged, and serum was collected and stored at -20°C. The longissimus dorsi muscle between the 12th and 13th ribs of the left carcass was collected for meat quality measurement.

[0060] 1. Determination of growth performance of control group and experimental group 1.

[0061] The rats were weighed on an empty stomach at 0th, 30th, 60th and 90th day of feeding, and the body weight was recorded.

[0062] Table 1 Growth performance of control group and experimental group 1

[0063] Number of days Average body weight of experimental group 1 (kg) Average body weight of the control group (kg) No. 0d 384.41±3.47 385.02±2.91 30d 438.18±4.15 425.21±5.17 Chapter 60d 489.27±5.28 465.59±7.01 Chapter 90d 532.91±6.62 474.56±7.79

[0064] As shown in Table 1, after the cattle in Experimental Group 1 consumed the diet supplemented with the feed additive prepared in Example 1, their weight increased significantly and at a relatively faster rate compared to the cattle in the Control Group that consumed the diet alone.

[0065] 2. Determination of serum indicators in the control group and experimental groups 1 to 3.

[0066] Total cholesterol (TC), triglycerides (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL), and phospholipids (PL) were measured by colorimetric method (Mindray BS-420 fully automatic biochemical analyzer, Shenzhen Mindray Bio-Medical Electronics Co., Ltd.) using kits produced by Beijing Huaying Biotechnology Research Institute. Glucose (Glu) was measured by GOPOD oxidase method (Power Wave fully automatic microplate reader, Boten Instrument Co., Ltd., USA) using kits produced by Jiangsu Addison Biotechnology Co., Ltd.

[0067] Table 2 Determination of serum glucose and other metabolic indicators in the control group and experimental groups 1 to 3

[0068]

[0069] As shown in Table 2, the serum glucose concentrations of the bovines in Experimental Groups 1, 2, and 3, which were fed the diets supplemented with the feed additive, increased. The glucose concentration in Experimental Group 1 was significantly elevated, providing more carbon precursors for intramuscular fat synthesis and promoting fatty acid synthesis. Furthermore, Table 2 indicates that the serum triglyceride, total cholesterol, and phospholipid levels increased in the bovines in Experimental Groups 1, 2, and 3, which were fed the diets supplemented with the feed additive, with the serum triglyceride, total cholesterol, and phospholipid levels significantly elevated in Experimental Group 1. Feeding the feed additive prepared in Example 1 promoted the transport of triglycerides and phospholipids within the host, ultimately promoting fat deposition.

[0070] 3. Determination of fatty acid composition in the longissimus dorsi muscle of intercostal cattle.

[0071] Weigh an appropriate amount of tissue sample, add 100 μL of internal standard (C17 fatty acid methyl ester, 5.00 mg / mL), then add 2 mL of 5% concentrated sulfuric acid / methanol solution and 300 μL of toluene; seal, mix gently, and extract in a 95°C water bath for 1.5 h; add 2 mL of 0.9% NaCl solution, extract with 1 mL of n-hexane, centrifuge at 5000 rpm for 5 min, separate the layers, and take the supernatant into a sample bottle; perform gas chromatography analysis.

[0072] The working conditions of the gas chromatograph were as follows: FID hydrogen flame ionization detector, DB-FastFAME column, injection port temperature of 250 °C, split ratio of 20:1, detector temperature of 260 °C, initial column temperature of 80 °C, maintained for 0.5 min, programmed temperature increase at 40 °C / min to 165 °C, maintained for 1 min, programmed temperature increase at 4 °C / min to 230 °C, and maintained at this temperature for 6 min.

[0073] Table 3 Fatty acid composition of longissimus dorsi muscle of cattle

[0074]

[0075] As shown in Table 3, the oleic acid content in the longissimus dorsi muscle of cattle in Experimental Group 1 was the highest. Adding the feed additive prepared in Example 1 could promote the deposition of fat in cattle muscles.

[0076] 4. Determination of the quality of the longissimus dorsi muscle of the intercostal region.

[0077] Remove excess fat and fascia from the surface, and refer to the "Determination of Meat Quality of Livestock and Poultry" (NY / T 1333-2007), "Quality Grading of Livestock and Poultry Beef" (GB / T 29392-2022), and "Determination of Meat Tenderness - Shear Force Method" (NY / T 1180-2006) to determine the meat color, pH value, shear force, drip loss, water loss rate, cooked meat rate, marbling (grade) and other indicators.

[0078] Meat color: The muscle samples were visually scored against a colorimetric plate under natural light indoors, with 1 point indicating off-white, 2 points indicating slightly reddish, 3 points indicating bright red, 4 points indicating slightly dark red, and 5 points indicating dark red.

[0079] Marble pattern rating: Marble pattern rating is carried out against the color chart and is divided into 5 levels, namely level 1 (almost none), level 2 (a little), level 3 (relatively rich), level 4 (rich), and level 5 (extremely rich).

[0080] pH value: Insert the electrode of the pH meter into the muscle 2 cm deep, and measure the pH value of the muscle samples 45 minutes and 24 hours after slaughter (stored at 4°C), record the values, and take the average of three measurements.

[0081] Shear force: Heat the meat sample to a core temperature of 70°C, then cool it to 0-4°C. Take a sample using a circular sampler and measure the shear force using a muscle tenderizer.

[0082] Drip loss = (weight of meat sample before hanging - weight of meat sample after hanging) / weight of meat sample before hanging × 100%;

[0083] Water loss rate = (weight of meat sample before pressing - weight of meat sample after pressing) / weight of meat sample before pressing × 100%;

[0084] Cooked meat rate = cooked meat sample weight / fresh meat sample weight × 100%.

[0085] Table 4 Determination of the quality of the longissimus muscle of the intercostal beef back

[0086] Group control group Experimental group 1 Experimental Group 2 Experimental group 3 flesh-colored 3 3 3 3 pH45min value 6.25 6.44 6.30 6.31 pH24h value 5.69 5.88 5.71 5.72 Shear force / N 43.12 41.53 42.78 42.66 Drip loss / % 2.18 1.87 2.04 2.08 Water loss rate / % 22.03 20.01 21.16 21.34 Cooked meat rate / % 54.98 57.12 55.36 55.33 Marbling Grade 2.67 4.33 3.33 3.33

[0087] As shown in Table 4 , the marbling pattern of the longissimus dorsi muscle of the experimental 1 group was significantly better than that of the other groups.

[0088] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A feed additive for improving the marbling grade of beef, characterized in that: The composition comprises the following components in parts by weight: 0.02-0.06 parts of puerarin, 0.05-0.15 parts of seabuckthorn flavonoids, 0.45-0.65 parts of bamboo leaf flavonoids, 0.8-1.2 parts of brewer's yeast (Saccharomyces cerevisiae), 1.5-2.5 parts of rapeseed oil, and 2.6-3.4 parts of olive oil; The brewer's yeast is brewer's yeast CICC1606.

2. The feed additive according to claim 1, characterized in that The composition comprises the following components in parts by weight: 0.04 parts of puerarin, 0.1 parts of seabuckthorn flavonoids, 0.55 parts of bamboo leaf flavonoids, 1 part of brewer's yeast, 1.8 parts of rapeseed oil, and 3.2 parts of olive oil.

3. The feed additive according to claim 1, characterized in that The effective viable count of the Saccharomyces cerevisiae CICC1606 is 1×10 9 ~2×10 9 CFU / g.

4. The feed additive according to claim 1 or 2, characterized in that The olive oil is extra virgin olive oil.

5. The method for preparing the feed additive according to any one of claims 1 to 4, characterized in that: The following steps are involved: Puerarin, seabuckthorn flavonoids and bamboo leaf flavonoids are mixed to obtain a primary mixture, and then the primary mixture is mixed with rapeseed oil and olive oil to obtain a premix, and the premix is ​​mixed with brewer's yeast to obtain a feed additive.

6. Use of the feed additive according to any one of claims 1 to 4 in preparing feed for improving beef quality.

7. Use of the feed additive prepared by the preparation method according to claim 5 in preparing feed for improving beef quality.

8. Use of the feed additive according to any one of claims 1 to 4 in preparing feed for improving the marbling grade of beef.

9. A feed for improving the marbling grade of beef, characterized in that: The feed additive comprises the feed additive according to any one of claims 1 to 4.

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