Feed additive for improving mutton quality and producing low-mutton-smell mutton

Abstract

The invention discloses a feed additive for improving mutton quality and producing low-mutton-smell mutton, which is characterized in that through combined application of phytosterol and dl-alpha-tocopheryl acetate, the microbial composition of the lamb intestinal tract is improved, especially the abundance of beneficial bacteria is improved, and the abundance of potential pathogenic bacteria is reduced. The combined use of the two can improve the intestinal microbial ecology, and significantly reduce the drip loss, shear force and Plt of mutton; 0.05, the mutton color and the tenderness of the mutton are improved; excrement causing secondary pollution to the environment is not generated. The application of the plant extract in the production of the low-mutton-smell mutton is reported for the first time, the mutton smell can be remarkably reduced by combining and adding the phytosterol and the dl-alpha-tocopheryl acetate according to a certain proportion, and meanwhile the mutton quality is improved. The feed additive disclosed by the invention is simple in components, remarkable in effect and simple and convenient to apply, and has great potential popularization and application values.

Description

Technical Field

[0001] The present invention belongs to the technical field of feed additives, and more particularly relates to a feed additive for improving the quality of mutton and producing low-odor mutton. Background Art

[0002] As a high-quality protein source, mutton is rich in conjugated linoleic acid, bioactive phospholipids, B vitamins, and functional components such as iron and zinc, and shows positive effects on human health in reducing fat intake, preventing diabetes, cancer, and cardiovascular diseases. In recent years, the breeding mode of meat sheep has changed from grazing or grazing combined with stall feeding to mainly stall feeding, and rapid fattening with high-concentrate feed has become the dominant mode of meat sheep stall feeding. However, this mode not only exacerbates the consumption of feed grains but also leads to a decline in mutton quality. With the change in consumers' demand for mutton from "quantity" to "quality", improving mutton quality has become an urgent matter empowered by science and technology.

[0003] Mutton quality is a comprehensive evaluation system, and its connotation mainly includes nutritional properties (amino acids, intramuscular fat, fatty acids, etc.), palatability (pH, meat color, tenderness, flavor, etc.), processing quality (cooking loss, drip loss, etc.), and safety and hygiene status (microbial indicators, drug residues, etc.). Mutton flavor is an important factor determining people's acceptance of mutton. Some consumers reject mutton because of its unique odor. Therefore, reducing the content of mutton odor substances is expected to improve people's acceptance of mutton, thereby promoting the consumption of mutton and the rapid development of the sheep farming industry.

[0004] Research shows that the mutton odor mainly comes from fatty acids in different types of adipose tissues, namely 4-alkyl branched-chain fatty acids, also known as odor fatty acids, including 4-methyloctanoic acid (MOA), 4-ethyloctanoic acid (EOA), and 4-methylnonanoic acid (MNA). The content of odor substances is extremely small but has a great effect, and the composition is complex and has strong volatility. It is very difficult to accurately analyze it with conventional detection and analysis methods. Our team used Soxhlet extraction to collect fat and then carried out acid-base methylation treatment, and combined with gas chromatography-mass spectrometry analysis to successfully establish a quantitative determination method for 3 odor fatty acids in meat sheep adipose tissue (Journal of Animal Nutrition, 2024, 36(2): 1050-1062). The quantitative detection lines of MOA, EOA, and MNA by this method can reach 0.10, 0.05, and 0.05 μg / mg, and the linear correlation coefficient R 2 > 0.998.

[0005] The regulation of mutton odor is a complex physiological process, which is affected by multiple factors such as genetics, nutrition, and feeding systems. Existing studies generally believe that the formation of mutton odor is a process of gradual accumulation with age, and the nutritional composition of forage and diet can affect mutton odor. Phytosterol is a plant active ingredient present in plant cells and can be used as a natural feed additive. Our previous studies have preliminarily shown that phytosterol can improve animal growth performance by regulating lipid metabolism and protein synthesis pathways, and at the same time can reduce the content of odoriferous fatty acids in mutton. The anti-inflammatory and immunomodulatory functions of phytosterol can relieve animal oxidative stress and reduce the incidence of intestinal diseases. As a derivative of vitamin E, DL-α-tocopheryl acetate has strong antioxidant properties that can protect cell membrane lipids, relieve animal oxidative stress, and improve meat quality. Therefore, using potential feed functional ingredients such as phytosterol and DL-α-tocopheryl acetate that can coordinately improve meat quality can effectively improve mutton quality, reduce mutton odor, and thus produce high-quality low-odor mutton. Summary of the Invention

[0006] Based on the deficiencies of the prior art, on the one hand, the technical purpose of the present application is to provide a feed additive for improving mutton quality and producing low-odor mutton, which can significantly reduce the content of odoriferous fatty acids in the fat of meat sheep, and at the same time improve mutton quality, including reducing the shear force and drip loss of mutton and improving the redness a value of meat color. The additive has simple, green, safe raw materials without side effects and does not produce excreta that causes secondary pollution to the environment.

[0007] On the other hand, the present application also provides the application of the above feed additive in reducing the deposition of mutton odor and improving mutton quality; it can significantly reduce the content of odoriferous fatty acids in the fat of meat sheep, and at the same time improve mutton quality, including reducing the shear force and drip loss of mutton and improving the redness a value of meat color.

[0008] In order to achieve the above invention purposes, the present invention provides the following technical solutions:

[0009] A feed additive for improving mutton quality and producing low-odor mutton, comprising phytosterol with an addition amount of 50 - 500 mg / kg of feed and DL-α-tocopheryl acetate with an addition amount of 0 - 80 IU / kg of feed.

[0010] Preferably, the phytosterol in the feed additive is any one or a mixture of several of β-sitosterol, campesterol, and stigmasterol, and the total sterol content ≥ 95%.

[0011] Preferably, the addition amount of phytosterol is 200 mg / kg of feed; the addition amount of DL-α-tocopheryl acetate is 40 IU / kg of feed.

[0012] Furthermore, the application of the feed additive in reducing the deposition of mutton odor and improving the quality of mutton significantly reduces the drip loss and shear force of mutton, with P < 0.05, improves the meat color of mutton and enhances the tenderness of mutton.

[0013] The present application first discovers that phytosterol can reduce the content of three kinds of odor acids in the adipose tissue of mutton sheep, reduce the deposition of mutton odor, and can be used to produce low-odor mutton, solving the problem of low consumption of mutton caused by high mutton odor; at the same time, it is first discovered that dl-α-tocopheryl acetate can improve the meat color of mutton and enhance the tenderness of mutton, and can be used to improve the quality of mutton. The combined use of the two can achieve the dual effects of reducing mutton odor and improving mutton quality, and the effect is significantly better than the single addition.

[0014] Phytosterol and dl-α-tocopheryl acetate are generally not used in combination. Our results show that phytosterol can mainly reduce the content of three kinds of odor acids in the adipose tissue of mutton sheep and reduce mutton odor. While dl-α-tocopheryl acetate can improve the meat color of mutton and enhance the tenderness of mutton, that is, improve the quality of mutton. Therefore, the combined use of the two can achieve the purpose of simultaneously reducing odor and improving meat quality, and has great application potential.

[0015] Compared with the prior art, the technology of the present invention has the following advantages and effects:

[0016] 1. The phytosterol provided in the present application is a natural plant-derived functional component, and dl-α-tocopheryl acetate is an important active form of vitamin E. The combined application of the two in mutton sheep feed will not produce side effects on the body. And the combined application of phytosterol and dl-α-tocopheryl acetate can, on the one hand, significantly reduce mutton odor, and on the other hand, significantly improve meat quality, including reducing muscle shear force and drip loss, and increasing the redness a value of meat color, indicating that it can not only improve the taste of mutton, but also reduce the weight loss during the storage and transportation of mutton, can improve the quality of mutton and increase the economic value of mutton.

[0017] 2. The combined application of the phytosterol and dl-α-tocopheryl acetate provided in the present application can improve the microbial composition of the hindgut, especially increase the abundances of beneficial bacteria Sobibacillus and Akkermansia, and reduce the abundances of potential pathogenic bacteria Escherichia and Cryptobacteroides. It shows that the combined use of the two can improve the microbial ecology of the hindgut and does not produce excreta that pollutes the environment.

[0018] 3. In the early stage of the research of this application, a quantitative determination method for three kinds of muttony fatty acids in mutton sheep adipose tissue has been successfully established. By first reporting the application of plant extracts in the production of low-muttony mutton, the muttony smell can be significantly reduced only by adding a combination of phytosterols and dl-α-tocopheryl acetate, mainly including reducing the concentrations of three muttony fatty acids MOA, EOA and MNA in the adipose tissue of mutton sheep, which can greatly improve the acceptance of mutton by consumers and can be used for the production of low-muttony mutton; and at the same time improve the mutton quality. The feed additive of the present invention has simple components, remarkable effects, simple and convenient application, and has great potential for popularization and application. Description of the Drawings

[0019] Figure 1 It is a comparative analysis of the differences in intestinal microorganisms between the control group and experimental group 3 (combined addition group) of mutton sheep in Example 3; wherein, A is the PCoA result of the beta diversity of colonic content microorganisms, the first principal component (PCoA1) accounts for 21.4% of the total variables, the second principal component (PcoA2) accounts for 11.1% of the total variables, and the total contribution rate reaches 32.5%; B is the differential microorganisms at the phylum level between the control group and experimental group 3 (combined addition group) analyzed based on the Wilcoxon rank sum test, presented in the form of relative abundance (%), and * represents a significant difference between the two groups (P<0.05); C is the differential microorganisms at the genus level between the control group and experimental group 3 (combined addition group) analyzed based on the Wilcoxon rank sum test, presented in the form of relative abundance (%), and * represents a significant difference between the two groups (P<0.05). Detailed Embodiments

[0020] In order to better understand the present invention, the content of the present invention will be further clarified below in conjunction with embodiments, but the content of the present invention is not limited to the following embodiments.

[0021] The phytosterols added in the following embodiments are all: the total sterol content ≥ 95%, and the active ingredients are a mixture of β-sitosterol, campesterol and stigmasterol.

[0022] Example 1: Effects of Adding Different Concentrations of Phytosterols on Mutton Quality and Muttony Smell

[0023] Experimental protocol: 80 Hulunbuir sheep around 4.5 months old and weighing around 22 kg were selected and randomly divided into 4 groups, with 20 replicates in each group. The control group was fed a basal diet; experimental group 1 was fed the basal diet supplemented with the above-mentioned phytosterols, and the final content of phytosterols in the diet was 50 mg / kg; experimental group 2 was fed the basal diet supplemented with phytosterols, and the final content of phytosterols in the diet was 200 mg / kg; experimental group 3 was fed the basal diet supplemented with phytosterols, and the final content of phytosterols in the diet was 500 mg / kg. The basal diet was a low-protein diet, and its composition and nutritional levels are shown in Table 1. The experimental period was 63 days, including a 7-day preliminary trial period and a 56-day main trial period. Before the start of the feeding trial, the feeding cages were cleaned and disinfected by spraying. Each experimental sheep was injected with a vaccine and dewormed. After the experimental sheep were in a stable state, a preliminary trial was carried out, and then the feeding amount was adjusted according to the feed intake during the preliminary feeding period for the formal trial. Feeding was carried out twice a day at 08:00 and 16:00 h. During this period, each sheep could drink water freely, and the daily feed intake of each sheep was recorded. Ventilation was maintained during the trial, and the pens were cleaned daily and disinfected regularly.

[0024] After the experiment ended, the growth performance and slaughter performance were recorded at slaughter. The longissimus dorsi muscle was collected to determine the meat quality, and the back fat was collected to determine the odoriferous fatty acids of mutton odor. The meat quality, including drip loss and pH value, etc., was determined according to the technical regulations of the industry standard NY / T821-2019; the brightness (L*), redness (a*), and yellowness (b*) values of the muscle were measured using a color difference meter; the shear force was measured using a Wolpert shear force tester (GR-151 / 150). Referring to the quantitative method established by our team, the concentrations of 3 odoriferous fatty acids in the adipose tissue of Hulunbuir sheep were determined using a 7890A-5975C gas chromatography-mass spectrometry (GC-MS) equipped with an EI ionization source, a quadrupole mass analyzer, and an auto-sampler (Journal of Animal Nutrition, 2024, 36(2): 1050-1062).

[0025] After the Hulunbuir sheep were slaughtered, the hind leg meat was uniformly collected and cooked after simple processing. After cooking, the leg tissue of each sheep was placed in a separate plate, and slices of the same size were cut from the same part and placed on the plate using the same cutting method. 15 trained judges were invited to score the mutton odor according to the mutton sensory scoring standard in Table 2. The judges included food professionals and those with sensory evaluation experience to ensure the professionalism and reliability of the scoring.

[0026] Table 1. Composition and nutritional levels of the basal diet (dry matter basis)

[0027]

[0028] Table 2. Sensory scoring standard for mutton odor

[0029]

[0030] 1. Effects of Adding Different Concentrations of Phytosterols on Growth Performance and Slaughter Performance of Mutton Sheep

[0031] As shown in Table 3, adding different concentrations of phytosterols to the diet had no significant effect on the daily feed intake, daily weight gain, and final weight of Hulunbuir sheep (P>0.05). The carcass weight and carcass rate of experimental group 2 and experimental group 3 were significantly higher than those of the control group and experimental group 1 (P<0.01), indicating that when the phytosterol addition amount was 200 mg / kg and 500 mg / kg, the slaughter performance of mutton sheep could be significantly improved.

[0032] Table 3. Effects of Adding Different Concentrations of Phytosterols on Growth Performance and Slaughter Performance of Mutton Sheep

[0033]

[0034] 2. Effects of Adding Different Concentrations of Phytosterols on the Quality of the Longissimus Dorsi Muscle of Mutton Sheep

[0035] As shown in Table 4, adding different concentrations of phytosterols to the diet had no significant effect on the pH4, drip loss, and shear force of the longissimus dorsi muscle of mutton sheep (P>0.05). Adding different concentrations of phytosterols to the diet had no significant effect on the L value and b value of muscle color (P>0.05), but adding 200 mg / kg phytosterols improved the a value of muscle color (P<0.01). 5min Table 4. Effects of Adding Different Concentrations of Phytosterols on the Quality of Mutton

[0036] Table 4. Effects of Adding Different Concentrations of Phytosterols on the Quality of Mutton

[0037]

[0038] 3. Effects of Adding Different Concentrations of Phytosterols on the Sensory Evaluation of Mutton Odor

[0039] As shown in Table 5, compared with the control group, adding 50 mg / kg phytosterols to the diet had no effect on the sensory score of mutton odor, while adding 200 mg / kg and 500 mg / kg phytosterols could significantly reduce the sensory score of mutton odor (P<0.01).

[0040] Table 5. Effects of Adding Different Concentrations of Phytosterols on the Sensory Score of Mutton Odor

[0041]

[0042] 4. Effects of Adding Different Concentrations of Phytosterols on Three Odorous Fatty Acids in the Back Fat of Mutton Sheep

[0043] As shown in Table 6, compared with the control group, adding 200 mg / kg and 500 mg / kg of phytosterols to the diet significantly reduced the contents of three kinds of muttony fatty acids, 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid, in the back fat of mutton sheep (P<0.05), and the reduction range was between 41% and 58%. This result indicates that adding 200 mg / kg and 500 mg / kg of phytosterols to the diet can significantly reduce the muttony odor of mutton.

[0044] Table 6. Effects of adding different concentrations of phytosterols on muttony fatty acids in mutton

[0045]

[0046] Based on the comprehensive analysis of the results of Example 1, adding 200 mg / kg of phytosterols to the diet can significantly reduce the muttony odor of mutton. When the dose is increased to 500 mg / kg of phytosterols, there is no further effect of reducing the muttony odor. Therefore, 200 mg / kg of phytosterols is the optimized addition dose.

[0047] Example 2. Effects of adding dl-α-tocopheryl acetate on mutton quality and muttony odor

[0048] Experimental scheme: Select 80 Hulunbuir sheep at about 4.5 months of age and about 22 kg in weight, and randomly divide them into 4 groups, with 20 replicates in each group. The control group was fed a basal diet; Experimental group 1 was fed a basal diet supplemented with dl-α-tocopheryl acetate, and the addition amount of dl-α-tocopheryl acetate (mass fraction 50%) was 40 mg / kg, equivalent to 20 IU / kg of feed; Experimental group 2 was fed a basal diet supplemented with dl-α-tocopheryl acetate, and the addition amount of dl-α-tocopheryl acetate (mass fraction 50%) was 80 mg / kg, equivalent to 40 IU / kg of feed; Experimental group 3 was fed a basal diet supplemented with dl-α-tocopheryl acetate, and the addition amount of dl-α-tocopheryl acetate (mass fraction 50%) was 160 mg / kg, equivalent to 80 IU / kg of feed. The basal diet was the same as that in Example 1. The experimental period was 63 days, including a 7-day preliminary trial period and a 56-day main trial period. The feeding scheme, sample collection and sample determination were the same as those in Example 1.

[0049] 1. Effects of adding different concentrations of dl-α-tocopheryl acetate on the growth performance and slaughter performance of mutton sheep

[0050] As shown in Table 7, adding different concentrations of dl-α-tocopheryl acetate to the diet had no significant effect on the average daily feed intake, daily weight gain, final weight, carcass weight and carcass rate of Hulunbuir sheep (P>0.05).

[0051] Table 7. Effects of adding different concentrations of dl-α-tocopheryl acetate on the growth performance and slaughter performance of mutton sheep

[0052]

[0053]

[0054] 2. Effects of Adding Different Concentrations of dl-α-Tocopheryl Acetate on the Quality of the Longissimus Dorsi Muscle of Mutton Sheep

[0055] As shown in Table 8, adding different concentrations of dl-α-tocopheryl acetate to the diet had no significant effect on the pH4 of the longissimus dorsi muscle of mutton sheep 5min , L value and b value of meat color (P>0.05). Adding 40 IU / kg and 80 IU / kg of dl-α-tocopheryl acetate improved the a value of meat color (P<0.01), reduced the drip loss and shear force of the muscle, and improved the quality of the muscle

[0056] Table 8. Effects of Adding Different Concentrations of Phytosterols on the Quality of Mutton

[0057]

[0058] 3. Effects of Adding Different Concentrations of dl-α-Tocopheryl Acetate on the Sensory Evaluation of Mutton Flavor

[0059] As shown in Table 9, compared with the control group, adding different concentrations of dl-α-tocopheryl acetate to the diet had no significant effect on the sensory score of mutton flavor (P<0.05)

[0060] Table 9. Effects of Adding Different Concentrations of dl-α-Tocopheryl Acetate on the Sensory Score of Mutton Flavor

[0061]

[0062] 4. Effects of Adding Different Concentrations of dl-α-Tocopheryl Acetate on Three Kinds of Fatty Acids with Mutton Flavor in the Back Fat of Mutton Sheep

[0063] As shown in Table 10, compared with the control group, adding dl-α-tocopheryl acetate to the diet had no significant effect on the contents of three kinds of fatty acids with mutton flavor, 4-methyl octanoic acid, 4-ethyl octanoic acid and 4-methyl nonanoic acid, in the back fat of mutton sheep (P<0.05)

[0064] Table 10. Effects of Adding Different Concentrations of dl-α-Tocopheryl Acetate on Fatty Acids with Mutton Flavor in Mutton

[0065]

[0066]

[0067] Based on the comprehensive analysis of the results in Example 2, it can be seen that adding 40 IU / kg of dl-α-tocopheryl acetate to the diet improved the a value of meat color (P<0.01), reduced the drip loss and shear force of muscle, and enhanced the muscle quality. When the dose was increased to 80 IU / kg, no further improvement effect was observed. Therefore, 40 IU / kg of dl-α-tocopheryl acetate is the optimized addition dose.

[0068] Effect of combined addition of phytosterol and dl-α-tocopheryl acetate on mutton quality and mutton odor

[0069] Experimental protocol: Sixty Hulunbuir sheep at about 4.5 months of age and about 22 kg in weight were selected and randomly divided into 3 groups, with 20 replicates in each group. The control group was fed a basal diet; Experimental group 1 was fed a basal diet supplemented with phytosterol (total sterol ≥ 95%, the active ingredients were β-sitosterol, campesterol and stigmasterol), and the final content of phytosterol in the diet was 200 mg / kg; Experimental group 2 was fed a basal diet supplemented with dl-α-tocopheryl acetate, and the final content of dl-α-tocopheryl acetate in the diet was 40 IU / kg; Experimental group 3 was fed a basal diet supplemented with phytosterol and dl-α-tocopheryl acetate, the final content of phytosterol in the diet was 200 mg / kg, and the addition amount of dl-α-tocopheryl acetate (mass fraction 50%) in the diet was 80 mg / kg, equivalent to 40 IU / kg of feed. The basal diet was the same as in Example 1. The experimental period was 63 days, including a 7-day preliminary trial period and a 56-day main trial period. The feeding protocol, sample collection and sample determination were the same as in Example 1. In addition, colonic contents were collected, microbial DNA was extracted, and 16S rRNA sequencing analysis was performed.

[0070] 1. Effect of combined addition of phytosterol and dl-α-tocopheryl acetate on growth performance and slaughter performance of meat sheep

[0071] As shown in Table 11, compared with the control group, the combined addition of phytosterol and dl-α-tocopheryl acetate in the diet significantly increased the daily weight gain, final weight and carcass weight of meat sheep (P<0.05), with the increase ranges being 8.4%, 5.7% and 14.6% respectively. At the same time, compared with the control group, the single addition of phytosterol and the combined addition of phytosterol and dl-α-tocopheryl acetate both significantly increased the carcass rate of meat sheep (P<0.01), with the increase ranges being 8.4% and 8.0% respectively.

[0072] Table 11 Effect of combined addition of phytosterol and dl-α-tocopheryl acetate on growth performance and slaughter performance of meat sheep

[0073]

[0074] 2. Effects of combined addition of phytosterol and dl-α-tocopheryl acetate on the quality of mutton

[0075] Compared with the control group, the single addition of phytosterol, dl-α-tocopheryl acetate, and their combined addition had no significant effect on the L value, b value, and pH of meat color 45min (P>0.05, Table 12). The single addition of phytosterol, dl-α-tocopheryl acetate, and their combined addition all significantly increased the a value of meat color (P<0.01). Compared with the control group and the group with single addition of phytosterol, the single addition of dl-α-tocopheryl acetate and their combined addition both significantly reduced the drip loss and shear force of mutton (P<0.01). The above results indicate that the combined addition of phytosterol and dl-α-tocopheryl acetate can improve the meat color of mutton and enhance the tenderness of mutton, and the improvement effect is better than that of single addition of phytosterol or dl-α-tocopheryl acetate

[0076] Table 12. Effects of combined addition of phytosterol and dl-α-tocopheryl acetate on the quality of mutton

[0077]

[0078] 3. Effects of combined addition of phytosterol and dl-α-tocopheryl acetate on the sensory evaluation of mutton odor

[0079] As shown in Table 13, compared with the control group, the single addition of phytosterol and the combined addition of phytosterol and dl-α-tocopheryl acetate both significantly reduced the sensory score of mutton odor (P<0.01), and the reduction ranges were 23.1% and 28.3% respectively

[0080] Table 13. Effects of combined addition of phytosterol and dl-α-tocopheryl acetate on the sensory score of mutton odor

[0081]

[0082] 4. Effects of combined addition of phytosterol and dl-α-tocopheryl acetate on three odor fatty acids in the back fat of meat sheep

[0083] As shown in Table 14, compared with the control group, the single addition of phytosterol in the diet and the combined addition of phytosterol and dl-α-tocopheryl acetate could both significantly reduce the contents of three odor fatty acids, 4-methyl octanoic acid, 4-ethyl octanoic acid, and 4-methyl nonanoic acid, in the back fat of meat sheep (P<0.05), and the reduction ranges were between 54% and 64%, and the reduction range of the combined addition was larger. The above results show that the combined addition of phytosterol and dl-α-tocopheryl acetate in the diet can significantly reduce the mutton odor

[0084] Table 14. Effects of combined addition of phytosterol and dl-α-tocopheryl acetate on mutton odor fatty acids

[0085]

[0086] Result analysis: Microbiological mechanism of combined addition of phytosterol and dl-α-tocopheryl acetate in improving mutton quality and reducing mutton odor

[0087] The previous results indicated that the effect of combined addition of phytosterol and dl-α-tocopheryl acetate in improving mutton quality and reducing mutton odor was better than that of adding phytosterol alone. We analyzed the colonic microorganisms of the control group and experimental group 3 in Example 3 by amplicon sequencing, and screened the relevant differential microorganisms to analyze the microbiological mechanism of combined addition of phytosterol and dl-α-tocopheryl acetate in improving mutton quality and reducing mutton odor. As can be seen from Figure 1 A, there were significant differences in the beta diversity of colonic microorganisms between experimental group 3 and the control group samples. The first principal component (PCoA1) accounted for 21.4% of the total variables, and the second principal component (PcoA2) accounted for 11.1% of the total variables, with a total contribution rate reaching 32.5%. At the phylum level, the combined addition of phytosterol and dl-α-tocopheryl acetate significantly reduced the abundance of Proteobacteria in the colonic contents (P<0.05, Figure 1 B). At the genus level, the combined addition of phytosterol and dl-α-tocopheryl acetate significantly reduced the abundances of the harmful bacteria Escherichia and Cryptobacteroides in the colonic contents, and significantly increased the abundances of the beneficial bacteria Sobibacillus and Akkermansia. The above results showed that the combined addition of phytosterol and dl-α-tocopheryl acetate could improve mutton quality and reduce mutton odor by changing the composition of colonic microorganisms. From the above examples, it can be seen that the present invention provides a feed additive for improving mutton quality and producing low-odor mutton, and the combined feed additive provided by the present invention can improve mutton quality and reduce mutton odor.

[0088] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and modifications can be made, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A feed additive for improving the quality of mutton and producing low-odor mutton, characterized in that, The feed additive comprises phytosterol with an addition amount of 50 - 500 mg / kg of feed and dl-α-tocopheryl acetate with an addition amount of 0 - 80 IU / kg of feed.

2. The feed additive according to claim 1, characterized in that, The phytosterol in the feed additive is any one or a mixture of several of β-sitosterol, campesterol and stigmasterol, and the total amount of sterol in the feed additive is ≥95%.

3. The feed additive according to claim 1 or 2, characterized in that, The addition amount of phytosterol in the feed additive is 200 mg / kg of feed.

4. The feed additive according to claim 3, characterized in that, The addition amount of dl-α-tocopheryl acetate in the feed additive is 40 IU / kg of feed.

5. Application of the feed additive according to claim 1 in reducing the deposition of mutton odor and improving the quality of mutton.

6. The application according to claim 5, characterized in that, The application significantly reduces the drip loss and shear force of mutton, P < 0.05, improves the meat color of mutton and enhances the tenderness of mutton.

7. The application according to claim 5 or 6, characterized in that , in the application, the feed additive comprises phytosterol with an addition amount of 200 mg / kg of feed and dl-α-tocopheryl acetate with an addition amount of 40 IU / kg of feed.

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