Feed for reducing mutton smell and preparation method and application thereof

Abstract

The invention relates to the technical field of feed processing, in particular to a feed for reducing mutton smell and a preparation method and application thereof. The feed capable of reducing the mutton smell comprises 20-30 parts of corn straw, 10-20 parts of rice straw and 50-70 parts of concentrated feed, the concentrated feed is prepared from 14 to 18 parts of soybean curb residues, 14 to 18 parts of oat, 24 to 28 parts of corn, 14 to 18 parts of bran, 12 to 15 parts of soybean meal, 4 to 8 parts of rape seed cakes, 1 to 2 parts of premix, 0.6 to 1 part of calcium bicarbonate, 0.6 to 1 part of table salt and 0.15 to 0.2 part of carbamylglutamic acid. After the carbamylglutamic acid is added, volatile components in the Hu mutton are remarkably changed, the content of mutton smell related fatty acids such as 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid in subcutaneous fat of the Hu mutton is reduced, and the formation of mutton smell substances is fundamentally reduced. The mutton smell intensity is obviously reduced in sensory evaluation.

Description

Technical Field

[0001] The present invention relates to the technical field of feed processing, in particular to a feed capable of reducing mutton taint, and a preparation method and application thereof. Background Art

[0002] As a unique sheep breed in my country, Huyang (Huyang) boasts numerous advantages, including rapid growth and high reproductive capacity, and occupies a key position in my country's mutton industry. With the continuous improvement of people's living standards, consumers' demands for mutton quality are also increasing. However, the inherent species flavor of mutton is one of the main reasons for the insufficient consumption of mutton and has become a limiting factor affecting consumer acceptance and restricting mutton development. In recent years, research on mutton taint reduction technologies has continued to deepen and make new progress both domestically and internationally, involving fields such as physics, chemistry, and biology, and using a variety of methods. However, the most promising approaches to improving mutton taint are nutritional regulation and genetic breeding. Of these two approaches, nutritional regulation has a more intuitive effect on improving mutton taint and is the most efficient, convenient, and economical of all mutton taint reduction methods. Genetic breeding, on the other hand, is more long-lasting and stable, but is costly and time-consuming.

[0003] However, while traditional feed formulas can meet the basic growth needs of Hu sheep, the meat's strong mutton odor and high content of branched-chain fatty acids in the fat significantly reduce consumer acceptance of Hu sheep meat. This odor is a key quality indicator for mutton, directly impacting consumer acceptance and market value. Therefore, a low-cost feed that significantly reduces the mutton odor is urgently needed. Summary of the Invention

[0004] The purpose of the present invention is to provide a feed for reducing the mutton odor, a preparation method and application thereof, so as to improve the mutton odor in mutton.

[0005] To achieve the above object, the present invention provides a feed for reducing the mutton odor, comprising the following raw materials in parts by weight: 20-30 parts of corn stalks, 10-20 parts of rice straw, and 50-70 parts of concentrated feed;

[0006] The concentrated feed comprises: 14-18 parts of bean curd dregs, 14-18 parts of oats, 24-28 parts of corn, 14-18 parts of bran, 12-15 parts of soybean meal, 4-8 parts of rapeseed cake, 1-2 parts of premix, 0.6-1 part of calcium bicarbonate, 0.6-1 part of salt, and 0.15-0.2 part of carbamylglutamate.

[0007] In some embodiments of the present invention, the feed for reducing the mutton odor comprises the following raw materials in parts by weight: 25 parts of corn stalks, 15 parts of rice straw, and 60 parts of concentrated feed;

[0008] The concentrated feed includes: 16.67 parts of bean curd dregs, 16.67 parts of oats, 26.67 parts of corn, 16.67 parts of bran, 13.33 parts of soybean meal, 6.67 parts of rapeseed cake, 1.66 parts of premix, 0.83 parts of calcium bicarbonate, 0.83 parts of salt, and 0.17 parts of carbamylglutamate.

[0009] In some embodiments of the present invention, the premix includes 180,000-200,000 IU vitamin A (VA), 800-1000 mg vitamin E (VE), 80,000-82,000 mg vitamin D3 (VD3), 14-18 mg selenium (Se), 80-120 mg iodine (I), 500-700 mg copper (Cu), 1500-1600 mg manganese (Mn), 850-950 mg zinc (Zn), and 30-50 mg cobalt (Co).

[0010] In some embodiments of the present invention, the premix includes 190,000 IU vitamin A, 900 mg vitamin E, 81,000 mg vitamin D3, 16.6 mg selenium (Se), 100 mg iodine (I), 600 mg copper (Cu), 1582 mg manganese (Mn), 900.8 mg zinc (Zn), and 40 mg cobalt (Co).

[0011] In some embodiments of the present invention, the moisture content of the corn stalks and rice straw is independently ≤15%; the particle size of the corn stalks and rice straw is independently 2-3 cm, and the corn stalks are selected from yellow storage corn stalks.

[0012] In some embodiments of the present invention, the moisture content of the tofu dregs is ≤10%;

[0013] The particle sizes of the oats, corn, bran, soybean meal and rapeseed cake are independently 2-3 mm.

[0014] In some embodiments of the present invention, the particle size of the carbamylglutamate is 40-100 mesh.

[0015] The present invention also provides a method for preparing the above-mentioned feed for reducing the mutton odor, comprising the following preparation steps:

[0016] Mixing bean curd residue, oats, corn, bran, soybean meal and rapeseed cake, adding premix, calcium bicarbonate, salt and carbamylglutamic acid to obtain concentrated feed;

[0017] The feed with reduced mutton odor is obtained by mixing corn stalks, rice straw and concentrated feed.

[0018] The present invention also provides the use of the feed for reducing the mutton odor or the feed for reducing the mutton odor prepared by the method for preparing the feed for reducing the mutton odor in improving the mutton odor of Hu sheep.

[0019] The present invention also provides a method for feeding the aforementioned feed for reducing mutton taint: feeding the feed to Hu sheep during the early fattening stage. The early fattening stage is the growth stage when the Hu sheep are 3-5 months old and weigh 25-40 kg. This period is a period of rapid fat deposition.

[0020] The present invention has the following beneficial effects

[0021] The present invention provides a feed for reducing the mutton odor, comprising the following raw materials by weight: 20-30 parts corn stalks, 10-20 parts rice straw, and 50-70 parts concentrated feed; the concentrated feed also includes 14-18 parts tofu dregs, 14-18 parts oats, 24-28 parts corn, 14-18 parts bran, 12-15 parts soybean meal, 4-8 parts rapeseed cake, 1-2 parts premix, 0.6-1 part calcium bicarbonate, 0.6-1 part salt, and 0.15-0.2 parts carbamoylglutamate. The addition of carbamoylglutamate significantly alters the volatile components of Hu sheep meat, reducing the content of mutton-related fatty acids such as 4-ethyloctanoic acid and 4-methylnonanoic acid in the subcutaneous fat of the Hu sheep by 45.99% and 41.33%, respectively, fundamentally reducing the formation of mutton odor substances. The intensity of the mutton smell was significantly reduced in sensory evaluation, providing an efficient and economical solution for reducing the mutton smell in Hu sheep farming.

[0022] The present invention also provides a method for preparing a feed that reduces the mutton taint, comprising the following steps: mixing tofu dregs, oats, corn, bran, soybean meal, and rapeseed cake, and then adding a premix, calcium bicarbonate, salt, and carbamylglutamate to obtain a concentrate feed; and mixing corn stalks, rice straw, and the concentrate feed to obtain a feed that reduces the mutton taint. The preparation method provided by the present invention is simple, the raw materials are readily available, and it is suitable for large-scale production.

[0023] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a diagram showing the sensory test results of an experimental example of the present invention;

[0025] Figure 2 This is a PCA diagram of the electronic nose detection in the experimental example of the present invention. DETAILED DESCRIPTION

[0026] The present invention is further described below with reference to the accompanying drawings and examples. Unless otherwise defined, technical or scientific terms used herein shall have the same meanings as those commonly understood by persons of ordinary skill in the art to which the present invention pertains. The above-mentioned features or features described in the specific examples of the present invention may be combined in any manner. These specific examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention.

[0027] The following carbamylglutamic acid was purchased from Hubei Meiba New Materials Co., Ltd. in the form of white powder with an active ingredient content of 95%.

[0028] Example 1

[0029] This embodiment provides a feed for reducing the mutton odor, comprising the following raw materials in parts by weight: 25 parts of yellow corn stalks, 15 parts of rice straw, and 60 parts of concentrated feed;

[0030] The concentrated feed includes: 16.67 parts of tofu dregs, 16.67 parts of oats, 26.67 parts of corn, 16.67 parts of bran, 13.33 parts of soybean meal, 6.67 parts of rapeseed cake, 1.66 parts of premix, 0.83 parts of calcium bicarbonate, 0.83 parts of table salt, and 0.17 parts of carbamylglutamate.

[0031] The premix includes 190,000 IU of vitamin A, 900 mg of vitamin E, 81,000 mg of vitamin D3, 16.6 mg of selenium, 100 mg of iodine, 600 mg of copper, 1,582 mg of manganese, 900.8 mg of zinc, and 40 mg of cobalt.

[0032] Among them, the moisture content of tofu residue is 10%, and the moisture content of yellow corn stalks and rice straw is 15%;

[0033] The particle size of oats, corn, bran, soybean meal, and rapeseed cake is 2 mm, the particle size of carbamylglutamic acid is 40 mesh, and the particle size of yellow silage corn stalks and rice straw is 2 cm.

[0034] The method for preparing the feed for reducing the mutton odor comprises the following steps:

[0035] The above-mentioned parts by weight of tofu dregs, oats, corn, bran, soybean meal, and rapeseed cake are mixed, and then premix, calcium bicarbonate, salt, and carbamylglutamate are added to obtain a concentrated feed;

[0036] The yellow corn stalks, rice straw and concentrated feed are mixed in proportion to obtain feed with reduced mutton odor.

[0037] The nutritional level of the feed for reducing the mutton odor provided in this embodiment is shown in Table 1.

[0038] Example 2

[0039] This embodiment provides a feed for reducing the mutton odor, comprising the following raw materials in parts by weight: 20 parts of yellow corn stalks, 15 parts of rice straw, and 50 parts of concentrated feed;

[0040] The concentrated feed includes: 14 parts of tofu dregs, 18 parts of oats, 24 parts of corn, 18 parts of bran, 14 parts of soybean meal, 5 parts of rapeseed cake, 2 parts of premix, 0.7 parts of calcium bicarbonate, 0.8 parts of salt, and 0.19 parts of carbamylglutamate.

[0041] The premix includes 180,000 IU of vitamin A, 850 mg of vitamin E, 80,000 mg of vitamin D3, 14.5 mg of selenium, 100 mg of iodine, 550 mg of copper, 1590 mg of manganese, 950 mg of zinc, and 45 mg of cobalt.

[0042] Among them, the moisture content of tofu residue is 10%, and the moisture content of yellow corn stalks and rice straw is 15%;

[0043] The particle size of oats, corn, bran, soybean meal, and rapeseed cake is 2 mm, the particle size of carbamylglutamic acid is 40 mesh, and the particle size of yellow silage corn stalks and rice straw is 3 cm.

[0044] The method for preparing the feed for reducing the mutton odor comprises the following steps:

[0045] The above-mentioned parts by weight of tofu dregs, oats, corn, bran, soybean meal, and rapeseed cake are mixed, and then premix, calcium bicarbonate, salt, and carbamylglutamate are added to obtain a concentrated feed;

[0046] The yellow corn stalks, rice straw and concentrated feed are mixed in proportion to obtain feed with reduced mutton odor.

[0047] Example 3

[0048] This embodiment provides a feed for reducing the mutton odor, comprising the following raw materials in parts by weight: 28 parts of yellow corn stalks, 20 parts of rice straw, and 55 parts of concentrated feed;

[0049] The concentrated feed includes: 15 parts of tofu dregs, 15 parts of oats, 27 parts of corn, 14 parts of bran, 12 parts of soybean meal, 8 parts of rapeseed cake, 1.5 parts of premix, 0.7 parts of calcium bicarbonate, 1 part of salt, and 0.15 parts of carbamylglutamate.

[0050] The premix includes 180,000 IU of vitamin A, 800 mg of vitamin E, 81,000 mg of vitamin D3, 14 mg of selenium, 80 mg of iodine, 500 mg of copper, 1,500 mg of manganese, 950 mg of zinc, and 30 mg of cobalt.

[0051] Among them, the moisture content of tofu residue is 10%, and the moisture content of yellow corn stalks and rice straw is 15%;

[0052] The particle size of oats, corn, bran, soybean meal, and rapeseed cake is 2 mm, the particle size of carbamylglutamic acid is 60 mesh, and the particle size of yellow silage corn stalks and rice straw is 3 cm.

[0053] The method for preparing the feed for reducing the mutton odor comprises the following steps:

[0054] The above-mentioned parts by weight of tofu dregs, oats, corn, bran, soybean meal, and rapeseed cake are mixed, and then premix, calcium bicarbonate, salt, and carbamylglutamate are added to obtain a concentrated feed;

[0055] The yellow corn stalks, rice straw and concentrated feed are mixed in proportion to obtain feed with reduced mutton odor.

[0056] Example 4

[0057] This embodiment provides a feed for reducing the mutton odor, comprising the following raw materials in parts by weight: 28 parts of yellow corn stalks, 20 parts of rice straw, and 55 parts of concentrated feed;

[0058] The concentrated feed includes: 18 parts of tofu dregs, 14 parts of oats, 24 parts of corn, 15.5 parts of bran, 15 parts of soybean meal, 4 parts of rapeseed cake, 1 part of premix, 1 part of calcium bicarbonate, 1 part of table salt, and 0.2 parts of carbamylglutamate.

[0059] The premix includes 200,000 IU of vitamin A, 1,000 mg of vitamin E, 82,000 mg of vitamin D3, 14 mg of selenium, 120 mg of iodine, 500 mg of copper, 1,600 mg of manganese, 850 mg of zinc, and 50 mg of cobalt.

[0060] Among them, the moisture content of tofu residue is 10%, and the moisture content of yellow corn stalks and rice straw is 15%;

[0061] The particle size of oats, corn, bran, soybean meal, and rapeseed cake is 3 mm, the particle size of carbamylglutamic acid is 100 mesh, and the particle size of yellow silage corn stalks and rice straw is 3 cm.

[0062] The method for preparing the feed for reducing the mutton odor comprises the following steps:

[0063] The above-mentioned parts by weight of tofu dregs, oats, corn, bran, soybean meal, and rapeseed cake are mixed, and then premix, calcium bicarbonate, salt, and carbamylglutamate are added to obtain a concentrated feed;

[0064] The yellow corn stalks, rice straw and concentrated feed are mixed in proportion to obtain feed with reduced mutton odor.

[0065] Comparative Example 1

[0066] This comparative example provides a feed comprising the following raw materials in parts by weight:

[0067] 25 parts of yellow corn stalks, 15 parts of rice straw, 10 parts of bean curd dregs, 10 parts of oats, 16 parts of corn, 10 parts of bran, 8 parts of soybean meal, 4 parts of rapeseed cake, 1 part of premix, 0.5 part of calcium bicarbonate, and 0.5 part of salt.

[0068] The premix includes 190,000 IU of vitamin A, 900 mg of vitamin E, 81,000 mg of vitamin D3, 16.6 mg of selenium, 100 mg of iodine, 600 mg of copper, 1,582 mg of manganese, 900.8 mg of zinc, and 40 mg of cobalt.

[0069] The method for preparing the feed for reducing the mutton odor comprises the following steps:

[0070] The above-mentioned parts by weight of tofu dregs, oats, corn, bran, soybean meal, and rapeseed cake are mixed, and then premix, calcium bicarbonate, and salt are added to obtain a concentrated feed;

[0071] The yellow corn stalks, rice straw and concentrated feed are mixed in proportion to obtain feed with reduced mutton odor.

[0072] The nutritional level of the feed for reducing the mutton odor provided in this comparative example is shown in Table 1.

[0073] Table 1 Nutritional level of feed provided by Example 1 and Comparative Example 1

[0074] Nutritional level (%) Comparative Example 1 Example 1 Crude protein (CP) 14.23 14.19 Crude ash (ASH) 7.00 6.99 Neutral Detergent Fiber (NDF) 33.20 31.61 Acid detergent fiber (ADF) 17.80 17.22 Total phosphorus (P) 0.51 0.50 Calcium (Ca) 0.89 0.87

[0075] Experimental example

[0076] Twelve healthy, three-month-old male Hu sheep lambs with an average weight of (25.00 ± 0.5) kg were randomly divided into two treatment groups, each containing six male Hu sheep. One group was fed the feed provided in Comparative Example 1 (designated the control group), while the other group was fed the feed provided in Example 1 (designated the experimental group). The experimental diet was formulated in accordance with my country's "Meat Sheep Feeding Standard" (NY / T816-2016) and in accordance with local production practices to meet the daily nutritional requirements of Hu sheep. The experiment was conducted in Changhua Town, Lin'an District, Hangzhou City, Zhejiang Province.

[0077] Each group of experimental sheep was housed in a semi-open shed. Prior to the start of the experiment, the sheds were disinfected, dewormed, and vaccinated according to standard procedures. Good ventilation and free access to water were ensured. The experimental period lasted 60 days. The main experiment began after a 4-day pre-feeding period. Feeding was conducted twice daily at 8:00 AM and 4:00 PM. The daily feed amount was adjusted based on the previous day's leftover feed, ensuring a small amount of feed left in the trough each day to ensure weight gain and satiety.

[0078] On the day of the feeding experiment, the animals were fasted for 24 hours and deprived of water for 12 hours before being slaughtered. After bleeding, 500 g of the longissimus dorsi muscle and subcutaneous fat were collected and stored in a -80°C refrigerator for subsequent experiments.

[0079] (1) Sensory evaluation experiment

[0080] The meat blocks obtained from the feeding experiment were taken out after being water-bathed at 80°C for 1 hour, trimmed and cut into 1 cm*1 cm*1 cm blocks for sensory evaluation.

[0081] The trained sensory panelists conduct sensory evaluation in a dedicated sensory evaluation laboratory. Random numbering and blind evaluation are used to prevent the numbering and evaluation order from having a psychological suggestion effect on the sensory panelists. The sensory evaluation adopts a 1-9 point system, with 1 point being the lowest intensity and 9 points being the highest intensity. Sensory evaluation indicators include color (1 = extremely white, 9 = extremely red), tenderness (1 = extremely tough, 9 = extremely tender), flavor (1 = extremely poor, 9 = excellent, rich), mutton smell (1 = extremely weak, no mutton smell, 9 = very strong mutton smell), and taste (1 = extremely poor, obvious sourness, 9 = excellent, moderate sourness). After evaluating the Hu sheep meat through sensory experiments, the experimental results were sorted out using Excel and a radar chart was drawn, such as Figure 1 As shown. Figure 1 It can be seen that the experimental group can indeed significantly reduce the mutton smell of lake sheep meat, and it can be preliminarily concluded that the mutton smell of lake sheep meat can be significantly reduced after adding carbamylglutamate (NCG).

[0082] (2) Electronic nose detection

[0083] The meat obtained from the feeding experiment was thawed at 4°C, the fascia was removed, and the mutton was minced. 10g of the sample was weighed and placed in a 50mL glass container. It was immediately sealed with a metal screw cap and placed in an 80°C water bath for 1 hour. After that, it was taken out and allowed to equilibrate for 10 minutes. After the equilibrium was completed, the headspace air was extracted with a 20mL syringe and injected into the sensor. Electronic nose detection was performed in a constant temperature environment of 25°C. The cleaning time was 90s and the injection time was 120s. The samples were named and saved. Three parallel replicates were performed for each group of samples. The PCA plot is shown below. Figure 2 As shown. Figure 2 It can be seen that PC1 contributed 99.29% of the total variance and is the main principal component, while PC2 contributed 0.71%, with a cumulative contribution rate of 100%, indicating that the two principal components can fully characterize the overall volatile characteristics of the sample's odor. The DI value is 91.16. Combined with the complete separation of the control group (red) and the experimental group (blue) along the PC1 axis in the PCA graph, this further verifies that the addition of NCG significantly changed the volatile component composition of the sample, and the inter-group differences (dominated by PC1, accounting for 99.29% of the variance) are highly significant at the odor level, indicating that the odor of the lamb is significantly different before and after the addition of NCG.

[0084] (3) Detection of related fatty acids

[0085] GC-MS was used to further analyze the three mutton-related fatty acids (4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid) in the subcutaneous fat of the above-mentioned Hu sheep.

[0086] GC-MS analysis conditions were: DB-WAX column (60 m × 0.25 mm × 0.50 μm); temperature program: initial temperature 50°C, hold for 1 min, increase at 20°C / min to 200°C, then increase at 3°C / min to 240°C, hold for 25 min. Inlet temperature: 300°C; injection volume: 1 μL; split ratio: 10:1; column flow rate: 2 mL / min. Ion source: EI; source temperature: 230°C; quadrupole temperature: 150°C; mass scan range: 29–400 amu.

[0087] Accurately weigh 50 mg each of 4-methyloctanoic acid, 4-ethyloctanoic acid, and 4-methylnonanoic acid standards, mix, and dilute to 25 mL with n-hexane to prepare the fatty acid standard solution. Accurately measure 1.25, 2.50, 5.00, 12.50, and 25.00 μL of the standard solution into a 50 mL volumetric flask and dilute to volume with n-hexane to prepare a gradient of mixed standard solutions with fatty acid concentrations of 50, 100, 200, 500, and 1000 ng / mL, respectively. Accurately pipette 5 mL of the mixed fatty acid standard solution into a 150 mL Erlenmeyer flask, add 5 mL of 2% sodium hydroxide-methanol solution, shake well, install a reflux condenser, and reflux in a 75°C water bath for 20 minutes. Then, add 10 mL of 0.5 mol / L sulfuric acid-methanol solution from the top of the condenser, reflux in a 75°C water bath for 15 minutes, and finally add 10 mL of n-hexane and reflux for 2 minutes. After removal, cool to room temperature, add 10 mL of ultrapure water, and shake on a vortex for 5 minutes. After stratification, remove the supernatant and filter through a 0.22 μm organic filter membrane. Transfer the supernatant to a sample vial for analysis. Accurately weigh 50 mg of concentrated fat from various sheep tissues and place it in a 150 mL Erlenmeyer flask. The sheep fat was processed and analyzed according to the above method. The results are shown in Table 2.

[0088] Table 2 Fatty acid detection and analysis results

[0089]

[0090] As can be seen from the data in Table 2, the addition of NCG to the experimental group significantly reduced the levels of 4-methyloctanoic acid, 4-ethyloctanoic acid, and 4-methylnonanoic acid in the subcutaneous fat tissue of the Hu sheep (P<0.05), and reduced the levels of 4-methyloctanoic acid, 4-ethyloctanoic acid, and 4-methylnonanoic acid by 15.90%, 45.99%, and 41.33%, respectively. In other words, NCG can reduce the mutton odor by reducing the volatile fatty acids (4-ethyloctanoic acid and 4-methylnonanoic acid) that are unique to ruminants.

[0091] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the same. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solutions of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A feed for reducing the mutton odor, characterized in that: The raw materials include the following parts by weight: 20-30 parts of corn stalks, 10-20 parts of rice straw, and 50-70 parts of concentrated feed; The concentrated feed comprises: 14-18 parts of bean curd dregs, 14-18 parts of oats, 24-28 parts of corn, 14-18 parts of bran, 12-15 parts of soybean meal, 4-8 parts of rapeseed cake, 1-2 parts of premix, 0.6-1 part of calcium bicarbonate, 0.6-1 part of salt, and 0.15-0.2 part of carbamylglutamate.

2. A feed for reducing the mutton odor according to claim 1, characterized in that: The premix comprises 180,000-200,000 IU of vitamin A, 800-1000 mg of vitamin E, 80,000-82,000 mg of vitamin D3, 14-18 mg of selenium, 80-120 mg of iodine, 500-700 mg of copper, 1500-1600 mg of manganese, 850-950 mg of zinc, and 30-50 mg of cobalt.

3. The feed for reducing the mutton odor according to claim 1, characterized in that: The moisture content of the corn stalks and rice straw is independently ≤15%; The particle sizes of the corn stalks and rice straw are independently 2-3 cm.

4. The feed for reducing the mutton odor according to claim 1, characterized in that: The water content of the tofu dregs is ≤10%; The particle sizes of the oats, corn, bran, soybean meal and rapeseed cake are independently 2-3 mm.

5. The feed for reducing the mutton odor according to claim 1, characterized in that: The particle size of the carbamylglutamate is 40-100 meshes.

6. A method for preparing a feed for reducing mutton odor according to any one of claims 1 to 5, characterized in that: The method comprises the following preparation steps: Mixing bean curd residue, oats, corn, bran, soybean meal and rapeseed cake, adding premix, calcium bicarbonate, salt and carbamylglutamic acid to obtain concentrated feed; The feed with reduced mutton odor is obtained by mixing corn stalks, rice straw and concentrated feed.

7. Use of the feed for reducing the mutton taint of mutton according to any one of claims 1 to 5 or the feed for reducing the mutton taint of mutton prepared by the preparation method of the feed for reducing the mutton taint of mutton according to claim 6 in improving the mutton taint of Hu sheep.

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