Feed for improving meat quality of sturgeons and preparation method thereof

Abstract

The invention discloses a feed for improving meat quality of sturgeons and a preparation method of the feed. The feed comprises the following raw materials: fish meal, fermented soybean meal, chicken meal, cuttlefish meal, euphausia superba meal, fish oil, a meat quality improving compound, a compound additive, spirulina, soybean lecithin and a compound premix. According to the feed for improving the meat quality of the sturgeons, provided by the invention, the fermented soybean meal prepared by a specific method, the meat quality improving compound and the compound additive are added, and animal protein and functional raw materials in a scientific ratio are added, so that coordinated regulation and control on growth and meat quality of the sturgeons are realized, healthy growth of the sturgeons is promoted through nutrient enrichment, and the meat quality of the sturgeons is improved. The sturgeon feed is capable of regulating the growth of muscle fibers, enhancing the cell antioxidant ability, improving the fatty acid composition and enriching endogenous flavor substances, provides sturgeon meat with stable quality and unique flavor, and has remarkable economic value and application prospect.

Description

Technical Field

[0001] This invention belongs to the field of feed preparation technology, specifically relating to a feed for improving sturgeon meat quality and its preparation method. Background Technology

[0002] Sturgeon, an ancient cartilaginous fish with hard scales, is a popular and high-quality farmed fish worldwide due to its rapid growth, high nutritional value, and delicious flesh. As a typical carnivorous fish, sturgeon have extremely high requirements for the protein content and quality of their feed under artificial breeding conditions, typically requiring a crude protein level of over 40%, and exhibiting a strong dependence on animal-derived protein, especially fishmeal. Therefore, the development of modern sturgeon formulated feeds generally focuses on the selection and application of high-protein raw materials, amino acid balance, and meeting the energy and essential fatty acid supply needed for their rapid growth, aiming to achieve ideal growth performance and feed efficiency under intensive farming models.

[0003] However, with increasing stocking densities and an excessive pursuit of growth rates, existing sturgeon feeds, while simply meeting growth targets, often neglect the fine-tuning of the final product—the quality of the fish meat. This results in commercial sturgeon generally exhibiting problems such as loose flesh, insufficient elasticity, bland flavor, poor muscle water-holding capacity, and abnormal fat accumulation. The texture and taste of this product are far removed from that of wild or semi-wild sturgeon, failing to meet the demands of the high-end aquatic product market. Therefore, some attempts have emerged in existing technologies to improve meat quality through feed methods. For example, increasing the content of vitamin E or vitamin C in the feed to enhance antioxidant capacity, or adding single palatability enhancers or amino acids (such as taurine) to improve flavor and physiological functions. While these techniques can produce some effects, they also have some drawbacks: First, these methods are often single-function and lack a systematic integration approach, making it difficult to comprehensively improve the complex characteristics of meat quality (involving muscle fibers, connective tissue, fat, flavor substances, etc.); second, there is a lack of organic synergistic mechanisms between the functional components, and simple physical mixing often leads to diminishing marginal returns, and may even introduce new adverse factors due to the improper addition of certain components. Chinese patent application CN106135749A discloses a feed for improving sturgeon meat quality and its preparation method. The feed is processed from the following components in parts by weight: 10-20 parts snail powder; 20-30 parts fish meal; 10-20 parts earthworm powder; 8-12 parts selenium-enriched yeast autolysate powder; 5-10 parts rice bran polypeptide; 0.5-1 part compound vitamins; 8-12 parts immune enhancer; the immune enhancer is processed from the following traditional Chinese medicine raw materials in parts by weight: 6- The feed formula comprises 10 parts of Forsythia suspensa, 6-10 parts of Bupleurum chinense, 6-10 parts of Artemisia argyi, 6-10 parts of Codonopsis pilosula, 6-10 parts of Astragalus membranaceus, 6-10 parts of Lonicera japonica, 6-10 parts of Lycium barbarum, 6-10 parts of Isatis indigotica powder, and 6-10 parts of Houttuynia cordata. This invention's feed has a reasonable formula, balanced nutrition, low processing cost, good palatability and attractant properties, high utilization rate by sturgeon, low metabolic waste, significantly improved sturgeon immunity, no drug residues or drug resistance, good safety, and effectively improved sturgeon quality. However, according to its instructions, it only shows that the feed improves sturgeon survival rate and weight gain rate, but it cannot show whether it improves sturgeon meat quality.

[0004] Therefore, developing a feed formula that can improve the quality of sturgeon meat is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] In view of the shortcomings of the prior art, the purpose of this invention is to provide a feed for improving sturgeon meat quality and a method for preparing the same.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A feed for improving sturgeon meat quality, comprising, by weight, the following ingredients:

[0008] Fish meal 40-45 parts, fermented soybean meal 15-20 parts, chicken meal 5-10 parts, squid meal 5-8 parts, Antarctic krill meal 3-6 parts, fish oil 3-6 parts, meat quality improvement compound 3-6 parts, compound additives 5-9 parts, spirulina 3-5 parts, soybean lecithin 2-3 parts, compound premix 0.5-1 parts.

[0009] Preferably, a feed for improving sturgeon meat quality comprises, by weight, the following ingredients:

[0010] Fish meal 40-43 parts, fermented soybean meal 17-20 parts, chicken meal 8-10 parts, squid meal 5-7 parts, Antarctic krill meal 3-5 parts, fish oil 3-5 parts, meat quality improvement compound 3-5 parts, compound additives 6-9 parts, spirulina 3-4 parts, soybean lecithin 2-2.5 parts, compound premix 0.5-0.8 parts.

[0011] Preferably, the method for preparing the fermented soybean meal is as follows:

[0012] Soybean meal is pulverized and mixed evenly with wheat bran to obtain a dry base material. The dry base material is sterilized at 115℃ for 30 minutes, cooled, and then sterile water is added. The mixture is stirred thoroughly until the moisture content of the material reaches 50-60%. Then, Aspergillus oryzae powder is added for aerobic fermentation to obtain a fermented product. Cuttlefish paste, molasses, and compound microbial powder are added to the fermented product for anaerobic fermentation. After fermentation, the product is dried, pulverized, and sieved to obtain the fermented soybean meal.

[0013] Preferably, the amount of wheat bran added is 10-15% of the dry basis material mass; the amount of Aspergillus oryzae powder inoculated is 0.1-0.2% of the dry basis material mass, the culture temperature is 32-36℃, the time is 24-36h, and sterile air is passed through during fermentation at a rate of 0.5-0.8L / kg·min; the compound bacterial powder is composed of Lactobacillus reuteri powder and Candida utilis powder in a mass ratio of 1:1, and the inoculation amount is 0.05-0.1% of the dry basis material mass; the amount of squid paste added is 5-10% of the dry basis material mass; the amount of molasses added is 4-6% of the dry basis material mass; and the anaerobic fermentation temperature is 28-34℃, and the time is 60-72h.

[0014] In this invention, a two-stage fermentation process of "aerobic fermentation of Aspergillus oryzae and anaerobic fermentation of compound microbial powder" is adopted. The first stage is aerobic koji making, which utilizes the powerful secretory enzyme system of Aspergillus oryzae (especially protease and amylase) to deeply degrade the macromolecular proteins and starches in soybean meal and bran into easily absorbed small peptides, amino acids and oligosaccharides, laying the nutritional and flavor foundation for subsequent fermentation. The second stage is anaerobic fermentation, which creates the best metabolic environment for Lactobacillus reuteri and Candida utilis, realizing an orderly and efficient relay from "nutrient decomposition" to "flavor generation", avoiding the antagonism and low efficiency caused by the mismatch of growth conditions between strains in single-stage mixed fermentation.

[0015] Preferably, the method for preparing the meat quality improving compound includes the following steps:

[0016] The Schisandra chinensis extract, grape seed extract, betaine, bile acid, and L-proline are mixed evenly to obtain the final product.

[0017] Preferably, the mass ratio of the Schisandra chinensis extract, grape seed extract, betaine, bile acid, and L-proline is 10-20:10-20:30-40:10-20:20-30.

[0018] In this invention, the core components of Schisandra chinensis extract and grape seed extract, lignans and proanthocyanidins (OPC), are potent liver protectants that enhance the liver's detoxification function and metabolic activity, ensuring the efficient operation of the fish's "metabolic center." Betaine, as a highly efficient methyl donor, regulates fat metabolism and reduces excessive visceral fat deposition. Bile acids directly act on the emulsification and absorption of fats such as fish oil, improving energy utilization. Together, they optimize the transport and distribution of fat in the body. L-proline is a key amino acid for collagen synthesis; an adequate supply of proline effectively enhances the strength and elasticity of muscle connective tissue and fish skin. This meat-improving complex, by enhancing liver function, improving lipid metabolism, and strengthening connective tissue, ensures that sturgeon can most efficiently utilize nutrients in feed to build high-quality muscle tissue, thereby significantly improving the meat quality of sturgeon.

[0019] Preferably, the preparation method of the composite additive includes the following steps:

[0020] Flaxseed gum was added to deionized water, followed by the addition of cellulase and pectinase. The pH was adjusted, and enzymatic hydrolysis was carried out. After enzymatic hydrolysis, the enzymes were inactivated, the mixture was concentrated under reduced pressure, and then freeze-dried to obtain flaxseed gum hydrolysate. Subsequently, guanidinoacetic acid, Haematococcus pluvialis powder, and flaxseed hydrolysate were mixed evenly to obtain the composite additive.

[0021] Preferably, the mass ratio of flaxseed gum, deionized water, cellulase, and pectinase is 30-40:800-1000:0.5-1:0.5-1, the pH is 4.5-5.0, the enzymatic hydrolysis temperature is 50-55℃, and the time is 3-4 hours; the mass ratio of guanidinoacetic acid, Haematococcus pluvialis powder, and flaxseed hydrolysate is 40-50:5-10:45-50.

[0022] In this invention, alpha-linolenic acid is efficiently supplemented by enzymatic hydrolysis of flaxseed gum, which significantly increases the ratio of polyunsaturated fatty acids in sturgeon muscle. This not only enhances the nutritional value of the fish but also greatly improves its flavor and texture. Traditional flaxseed gum, due to its complex gelatinous structure, makes it difficult to utilize the alpha-linolenic acid (an important ω-3 fatty acid). This invention uses a combination of cellulase and pectinase for enzymatic hydrolysis, efficiently releasing the alpha-linolenic acid and converting it into a water-soluble, easily absorbed hydrolysate. This hydrolysate not only overcomes… The high viscosity and anti-nutritional effects of flaxseed gum were overcome, and it was transformed into a high-quality prebiotic that can optimize the gut microbiota. Subsequently, the enzymatic hydrolysate was compounded with Haematococcus pluvialis powder (a high-quality source of natural astaxanthin) and guanidinoacetic acid. Guanidinoacetic acid, as a creatine precursor, can effectively promote protein deposition and muscle growth. Astaxanthin can effectively scavenge free radicals and protect the integrity of muscle cell membranes to the maximum extent. The intact cell membrane can tightly lock in the water inside the muscle, which can improve the water-holding capacity of fish meat, significantly reduce juice loss, and make the fish meat taste natural, tender and juicy after cooking.

[0023] Preferably, the composition of each kg of compound premix is ​​as follows:

[0024] Copper sulfate 2-3g, ferrous sulfate 10-15g, zinc sulfate 4-5g, manganese sulfate 50-100mg, magnesium sulfate 4-5g, potassium sulfate 5-8g, sodium chloride 6-8g, calcium iodate 1-2g, cobalt chloride 0.3-0.5g, sodium selenite 40-60mg, vitamin A 11000-14000IU, vitamin D 3000-4000IU, vitamin E 40-50mg, Vitamin K3 2-3mg, Vitamin B1 3-4mg, Vitamin B2 10-12mg, Niacin 30-40mg, Riboflavin 50-70mg, Pyridoxine 30-50mg, Thiamine 25-35mg, Calcium Pantothenate 40-50mg, Biotin 0.1-0.3mg, Folic Acid 20-30mg, Vitamin B12 50-60mg, Ascorbic Acid 0.5-1g, Inositol 30-40mg, the remainder being zeolite powder.

[0025] This invention also protects a method for preparing feed that improves sturgeon meat quality as described above, comprising the following steps:

[0026] Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 110-120℃ for 4-6 minutes, then add to a pellet mill and pellet at 90-100℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm, then dry at 90℃, cool and sieve to obtain the final product.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) The feed for improving sturgeon meat quality provided by the present invention, by adding fermented soybean meal prepared by a specific method, meat quality improvement complex and compound additives, and scientifically proportioned animal protein and functional raw materials, achieves synergistic regulation of sturgeon growth and meat quality; compared with the prior art, the present invention not only promotes the healthy growth of sturgeon through nutritional fortification, but more importantly, it fundamentally improves sturgeon meat quality in key indicators such as tenderness, water holding capacity, flavor and color by regulating muscle fiber growth, strengthening cell antioxidant capacity, improving fatty acid composition and enriching endogenous flavor substances, providing sturgeon meat with stable quality and unique flavor, with significant economic value and application prospects.

[0029] (2) The feed for improving sturgeon meat quality provided by this invention includes fermented soybean meal, with soybean meal as the main protein and carbohydrate substrate, and a small amount of wheat bran. The loose and porous physical structure of wheat bran significantly increases the water retention and air permeability of the material, which is conducive to the growth of Aspergillus oryzae mycelium, prevents material caking, and ensures that oxygen can reach deep into the material. In the first stage, aerobic fermentation by Aspergillus oryzae is used. The large amount of protease secreted by Aspergillus oryzae efficiently hydrolyzes the dominant anti-nutritional factors and allergenic proteins such as glycinin and conoglycinin in soybean meal into small molecules that do not have antigenicity. The addition of peptides and free amino acids not only solves the problems of low absorption rate and easy intestinal inflammation caused by raw soybean meal in aquatic animals, but also provides easily absorbed small peptides and amino acids for fish growth. In the second stage, Lactobacillus reuteri and Candida utilis are introduced and fermented with flavor precursors such as cuttlefish paste in an anaerobic environment, generating a large number of flavor substances such as organic acids, alcohols, and esters. This fermentation method achieves an effective combination of "nutrient decomposition" and "flavor generation", overcoming the defects of mutual inhibition between strains and unstable products in the traditional one-step fermentation method. The fermented soybean meal produced has the characteristics of high digestibility and complex flavor.

[0030] (3) The feed for improving sturgeon meat quality provided by this invention contains a meat quality improvement complex, and the schisandra chinensis extract and grape seed extract are rich in lignans and proanthocyanidins, which can effectively protect liver cells and enhance the liver's detoxification and metabolic functions; betaine, as a highly efficient methyl donor, participates in fat metabolism, reduces excessive deposition of visceral fat, and promotes the even distribution of fat to the intermuscular space; bile acids directly promote the emulsification and absorption of fish oil and fat-soluble vitamins; L-proline is a key precursor for collagen synthesis and plays an important role in enhancing the toughness of fish skin and the strength of muscle connective tissue. This complex optimizes the distribution of nutrients in the fish body from a physiological metabolic perspective through the synergistic effect of "liver protection-metabolism promotion-tissue strengthening," laying the foundation for improving meat quality; the added compound additives can enhance the absorption of flaxseed gum through... Through enzymatic hydrolysis, the ω-3 unsaturated fatty acids (especially α-linolenic acid) encapsulated within are efficiently released and converted into more water-soluble and easily absorbed enzymatic hydrolysates. Simultaneously, it is compounded with a potent natural antioxidant—Haematococcus pluvialis powder (astaxanthin source)—and an energy precursor—guanidinoacetic acid. This compound additive combines "endogenous supplementation of ω-3 fatty acids" with "exogenous high-efficiency antioxidants," not only optimizing the composition of muscle fatty acids (increasing the beneficial ω-3 / ω-6 ratio), but more importantly, astaxanthin, along with VE, VC, sodium selenite, and other components in the compound premix, constructs a powerful antioxidant network, effectively protecting unsaturated fatty acids and cell membranes from oxidation. This is of great significance for improving the water-holding capacity of sturgeon meat, enhancing meat color, and extending shelf life. Detailed Implementation

[0031] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0032] Unless otherwise specified, all chemical reagents and materials in this invention are purchased from the market or synthesized from raw materials purchased from the market.

[0033] The Haematococcus pluvialis powder was purchased from Shaanxi Fuyubang Biotechnology Co., Ltd., and its astaxanthin content was 5%; the Lactobacillus reuteri powder was purchased from Guangdong Mingtong Biotechnology Co., Ltd., and its viable count was 10 billion CFU / g; the Candida utilis powder was purchased from Shaanxi Angxu Biotechnology Co., Ltd., and its viable count was 10 billion CFU / g.

[0034] In this embodiment of the invention, the composition of each kg of composite premix is ​​as follows:

[0035] Copper sulfate 2g, ferrous sulfate 10g, zinc sulfate 4g, manganese sulfate 50mg, magnesium sulfate 4g, potassium sulfate 5g, sodium chloride 6g, calcium iodate 1g, cobalt chloride 0.3g, sodium selenite 40mg, vitamin A 11000IU, vitamin D 3000IU, vitamin E 40mg, vitamin K3 2mg, vitamin B1 3mg, vitamin B2 10mg, niacin 30mg, riboflavin 50mg, pyridoxine 30mg, thiamine 25mg, calcium pantothenate 40mg, biotin 0.1mg, folic acid 20mg, vitamin B12 50mg, ascorbic acid 0.5g, inositol 30mg, the remainder being zeolite powder.

[0036] Example 1

[0037] A feed for improving sturgeon meat quality, comprising, by weight, the following ingredients:

[0038] Fish meal 42 parts, fermented soybean meal 18 parts, chicken meal 8 parts, squid meal 7 parts, Antarctic krill meal 5 parts, fish oil 4 parts, meat quality improvement compound 5 parts, compound additive 7 parts, spirulina 4 parts, soybean lecithin 2.5 parts, compound premix 0.8 parts.

[0039] The method for preparing the fermented soybean meal is as follows:

[0040] 880g of soybean meal was pulverized and mixed evenly with 120g of wheat bran to obtain a dry base material. The mixture was sterilized at 115℃ for 30 minutes, cooled, and then sterile water was added. The mixture was stirred thoroughly until the moisture content of the material reached 60%. Then, 1.5g of Aspergillus oryzae powder was added, and aerobic fermentation was carried out at 34℃ for 30 hours. During the fermentation, sterile air was introduced at a rate of 0.7L / kg·min to obtain the fermented product. 80g of cuttlefish paste, 50g of molasses, and 8g of compound bacterial powder (1:1 mixture of Lactobacillus reuteri powder and Candida utilis powder) were added to the fermented product for anaerobic fermentation at 30℃ for 66 hours. After fermentation, the product was dried, pulverized, and sieved to obtain the fermented soybean meal.

[0041] The preparation method of the meat quality improving compound includes the following steps:

[0042] Mix 150g of Schisandra chinensis extract, 150g of grape seed extract, 350g of betaine, 150g of bile acid, and 250g of L-proline until homogeneous to obtain the final product.

[0043] The preparation method of the composite additive includes the following steps:

[0044] Add 350g of flaxseed gum to 9kg of deionized water, then add 8g of cellulase and 8g of pectinase, adjust the pH to 4.5, and enzymatically hydrolyze at 50℃ for 4h. After enzymatic hydrolysis, inactivate the enzyme with boiling water, concentrate under reduced pressure at 10kPa, and freeze-dry to obtain flaxseed gum hydrolysate. Then mix 450g of guanidinoacetic acid, 80g of Haematococcus pluvialis powder, and 470g of flaxseed hydrolysate evenly to obtain the composite additive.

[0045] A method for preparing feed to improve sturgeon meat quality includes the following steps:

[0046] Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 115℃ for 5 minutes, then add to a pellet mill and pellet at 95℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm. Then dry at 90℃, cool and sieve to obtain the final product.

[0047] Example 2

[0048] A feed for improving sturgeon meat quality, comprising, by weight, the following ingredients:

[0049] 40 parts fish meal, 15 parts fermented soybean meal, 5 parts chicken meal, 5 parts squid meal, 3 parts Antarctic krill meal, 3 parts fish oil, 3 parts meat quality improvement compound, 5 parts compound additive, 3 parts spirulina, 2 parts soybean lecithin, and 0.5 parts compound premix.

[0050] The method for preparing the fermented soybean meal is as follows:

[0051] 850g of soybean meal was pulverized and mixed evenly with 150g of wheat bran to obtain a dry base material. The mixture was sterilized at 115℃ for 30 minutes, cooled, and then sterile water was added. The mixture was stirred thoroughly until the moisture content of the material reached 60%. Then, 1g of Aspergillus oryzae powder was added, and aerobic fermentation was carried out at 32℃ for 36 hours. During the fermentation, sterile air was introduced at a rate of 0.5L / kg·min to obtain the fermented product. 50g of cuttlefish paste, 40g of molasses, and 5g of compound bacterial powder (1:1 mixture of Lactobacillus reuteri powder and Candida utilis powder) were added to the fermented product for anaerobic fermentation at 28℃ for 72 hours. After fermentation, the product was dried, pulverized, and sieved to obtain the fermented soybean meal.

[0052] The preparation method of the meat quality improving compound includes the following steps:

[0053] Mix 100g of Schisandra chinensis extract, 100g of grape seed extract, 300g of betaine, 100g of bile acid, and 200g of L-proline until homogeneous to obtain the final product.

[0054] The preparation method of the composite additive includes the following steps:

[0055] Add 300g of flaxseed gum to 8kg of deionized water, then add 5g of cellulase and 5g of pectinase, adjust the pH to 4.5, and enzymatically hydrolyze at 50℃ for 4h. After enzymatic hydrolysis, inactivate the enzymes with boiling water, concentrate under reduced pressure at 10kPa, and freeze-dry to obtain flaxseed gum hydrolysate. Then mix 400g of guanidinoacetic acid, 50g of Haematococcus pluvialis powder, and 450g of flaxseed hydrolysate evenly to obtain the composite additive.

[0056] A method for preparing feed to improve sturgeon meat quality includes the following steps:

[0057] Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 115℃ for 5 minutes, then add to a pellet mill and pellet at 95℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm. Then dry at 90℃, cool and sieve to obtain the final product.

[0058] Example 3

[0059] A feed for improving sturgeon meat quality, comprising, by weight, the following ingredients:

[0060] Fish meal 45 parts, fermented soybean meal 20 parts, chicken meal 10 parts, squid meal 8 parts, Antarctic krill meal 6 parts, fish oil 6 parts, meat quality improvement compound 6 parts, compound additive 9 parts, spirulina 5 parts, soybean lecithin 3 parts, compound premix 1 part.

[0061] The method for preparing the fermented soybean meal is as follows:

[0062] 900g of soybean meal was pulverized and mixed evenly with 100g of wheat bran to obtain a dry base material. The mixture was sterilized at 115℃ for 30 minutes, cooled, and then sterile water was added. The mixture was stirred thoroughly until the moisture content of the material reached 60%. Then, 2g of Aspergillus oryzae powder was added, and aerobic fermentation was carried out at 36℃ for 24 hours. During the fermentation, sterile air was introduced at a rate of 0.8L / kg·min to obtain the fermented product. 100g of cuttlefish paste, 60g of molasses, and 10g of compound bacterial powder (1:1 mixture of Lactobacillus reuteri powder and Candida utilis powder) were added to the fermented product for anaerobic fermentation at 34℃ for 60 hours. After fermentation, the product was dried, pulverized, and sieved to obtain the fermented soybean meal.

[0063] The preparation method of the meat quality improving compound includes the following steps:

[0064] Mix 200g of Schisandra chinensis extract, 200g of grape seed extract, 400g of betaine, 200g of bile acid, and 300g of L-proline until homogeneous to obtain the final product.

[0065] The preparation method of the composite additive includes the following steps:

[0066] Add 400g of flaxseed gum to 10kg of deionized water, then add 10g of cellulase and 10g of pectinase, adjust the pH to 5.0, and enzymatically hydrolyze at 55℃ for 3h. After enzymatic hydrolysis, inactivate the enzymes with boiling water, concentrate under reduced pressure at 10kPa, and freeze-dry to obtain flaxseed gum hydrolysate. Then mix 500g of guanidinoacetic acid, 100g of Haematococcus pluvialis powder, and 500g of flaxseed hydrolysate evenly to obtain the composite additive.

[0067] A method for preparing feed to improve sturgeon meat quality includes the following steps:

[0068] Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 115℃ for 5 minutes, then add to a pellet mill and pellet at 95℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm. Then dry at 90℃, cool and sieve to obtain the final product.

[0069] Comparative Example 1

[0070] A feed for improving sturgeon meat quality, comprising, by weight, the following ingredients:

[0071] Fish meal 42 parts, fermented soybean meal 18 parts, chicken meal 8 parts, squid meal 7 parts, Antarctic krill meal 5 parts, fish oil 4 parts, meat quality improvement compound 5 parts, compound additive 7 parts, spirulina 4 parts, soybean lecithin 2.5 parts, compound premix 0.8 parts.

[0072] The method for preparing the fermented soybean meal is as follows:

[0073] 880g of soybean meal was pulverized and mixed evenly with 120g of wheat bran to obtain a dry base material. The mixture was sterilized at 115℃ for 30 minutes, cooled, and then sterile water was added. The mixture was stirred thoroughly until the moisture content of the material reached 60%. Then, 1.5g of Aspergillus oryzae powder, 80g of cuttlefish paste, 50g of molasses, and 8g of compound microbial powder (1:1 mixture of Lactobacillus reuteri powder and Candida utilis powder) were added for aerobic fermentation at 34℃ for 96 hours. During fermentation, sterile air was introduced at a rate of 0.7L / kg·min. After fermentation, the mixture was dried, pulverized, and sieved to obtain the fermented soybean meal.

[0074] The preparation method of the meat quality improving compound includes the following steps:

[0075] Mix 150g of Schisandra chinensis extract, 150g of grape seed extract, 350g of betaine, 150g of bile acid, and 250g of L-proline until homogeneous to obtain the final product.

[0076] The preparation method of the composite additive includes the following steps:

[0077] Add 350g of flaxseed gum to 9kg of deionized water, then add 8g of cellulase and 8g of pectinase, adjust the pH to 4.5, and enzymatically hydrolyze at 50℃ for 4h. After enzymatic hydrolysis, inactivate the enzyme with boiling water, concentrate under reduced pressure at 10kPa, and freeze-dry to obtain flaxseed gum hydrolysate. Then mix 450g of guanidinoacetic acid, 80g of Haematococcus pluvialis powder, and 470g of flaxseed hydrolysate evenly to obtain the composite additive.

[0078] A method for preparing feed to improve sturgeon meat quality includes the following steps:

[0079] Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 115℃ for 5 minutes, then add to a pellet mill and pellet at 95℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm. Then dry at 90℃, cool and sieve to obtain the final product.

[0080] Compared with Example 1, the fermented soybean meal prepared in this comparative example is a single fermentation.

[0081] Comparative Example 2

[0082] A feed for improving sturgeon meat quality, comprising, by weight, the following ingredients:

[0083] Fish meal 42 parts, fermented soybean meal 18 parts, chicken meal 8 parts, squid meal 7 parts, Antarctic krill meal 5 parts, fish oil 4 parts, meat quality improvement compound 5 parts, compound additive 7 parts, spirulina 4 parts, soybean lecithin 2.5 parts, compound premix 0.8 parts.

[0084] The method for preparing the fermented soybean meal is as follows:

[0085] 880g of soybean meal was pulverized and mixed evenly with 120g of wheat bran to obtain a dry base material. The mixture was sterilized at 115℃ for 30 minutes, cooled, and then sterile water was added. The mixture was stirred thoroughly until the moisture content of the material reached 60%. Then, 1.5g of Aspergillus oryzae powder was added, and aerobic fermentation was carried out at 34℃ for 30 hours. During the fermentation, sterile air was introduced at a rate of 0.7L / kg·min to obtain the fermented product. 80g of cuttlefish paste, 50g of molasses, and 8g of compound bacterial powder (1:1 mixture of Lactobacillus reuteri powder and Candida utilis powder) were added to the fermented product for anaerobic fermentation at 30℃ for 66 hours. After fermentation, the product was dried, pulverized, and sieved to obtain the fermented soybean meal.

[0086] The preparation method of the meat quality improving compound includes the following steps:

[0087] Mix 150g of Schisandra chinensis extract, 150g of grape seed extract, and 350g of betaine until well combined.

[0088] The preparation method of the composite additive includes the following steps:

[0089] Add 350g of flaxseed gum to 9kg of deionized water, then add 8g of cellulase and 8g of pectinase, adjust the pH to 4.5, and enzymatically hydrolyze at 50℃ for 4h. After enzymatic hydrolysis, inactivate the enzyme with boiling water, concentrate under reduced pressure at 10kPa, and freeze-dry to obtain flaxseed gum hydrolysate. Then mix 450g of guanidinoacetic acid, 80g of Haematococcus pluvialis powder, and 470g of flaxseed hydrolysate evenly to obtain the composite additive.

[0090] A method for preparing feed to improve sturgeon meat quality includes the following steps:

[0091] Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 115℃ for 5 minutes, then add to a pellet mill and pellet at 95℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm. Then dry at 90℃, cool and sieve to obtain the final product.

[0092] Compared to Example 1, this comparative example of meat quality improvement complex did not contain bile acids and L-proline.

[0093] Comparative Example 3

[0094] A feed for improving sturgeon meat quality, comprising, by weight, the following ingredients:

[0095] Fish meal 42 parts, fermented soybean meal 18 parts, chicken meal 8 parts, squid meal 7 parts, Antarctic krill meal 5 parts, fish oil 4 parts, meat quality improvement compound 5 parts, compound additive 7 parts, spirulina 4 parts, soybean lecithin 2.5 parts, compound premix 0.8 parts.

[0096] The method for preparing the fermented soybean meal is as follows:

[0097] 880g of soybean meal was pulverized and mixed evenly with 120g of wheat bran to obtain a dry base material. The mixture was sterilized at 115℃ for 30 minutes, cooled, and then sterile water was added. The mixture was stirred thoroughly until the moisture content of the material reached 60%. Then, 1.5g of Aspergillus oryzae powder was added, and aerobic fermentation was carried out at 34℃ for 30 hours. During the fermentation, sterile air was introduced at a rate of 0.7L / kg·min to obtain the fermented product. 80g of cuttlefish paste, 50g of molasses, and 8g of compound bacterial powder (1:1 mixture of Lactobacillus reuteri powder and Candida utilis powder) were added to the fermented product for anaerobic fermentation at 30℃ for 66 hours. After fermentation, the product was dried, pulverized, and sieved to obtain the fermented soybean meal.

[0098] The preparation method of the meat quality improving compound includes the following steps:

[0099] Mix 350g betaine, 150g bile acid, and 250g L-proline until homogeneous to obtain the final product.

[0100] The preparation method of the composite additive includes the following steps:

[0101] Add 350g of flaxseed gum to 9kg of deionized water, then add 8g of cellulase and 8g of pectinase, adjust the pH to 4.5, and enzymatically hydrolyze at 50℃ for 4h. After enzymatic hydrolysis, inactivate the enzyme with boiling water, concentrate under reduced pressure at 10kPa, and freeze-dry to obtain flaxseed gum hydrolysate. Then mix 450g of guanidinoacetic acid, 80g of Haematococcus pluvialis powder, and 470g of flaxseed hydrolysate evenly to obtain the composite additive.

[0102] A method for preparing feed to improve sturgeon meat quality includes the following steps:

[0103] Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 115℃ for 5 minutes, then add to a pellet mill and pellet at 95℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm. Then dry at 90℃, cool and sieve to obtain the final product.

[0104] Compared to Example 1, the meat quality improvement complex in this comparative example did not contain Schisandra chinensis extract or grape seed extract.

[0105] Comparative Example 4

[0106] A feed for improving sturgeon meat quality, comprising, by weight, the following ingredients:

[0107] Fish meal 42 parts, fermented soybean meal 18 parts, chicken meal 8 parts, squid meal 7 parts, Antarctic krill meal 5 parts, fish oil 4 parts, meat quality improvement compound 5 parts, compound additive 7 parts, spirulina 4 parts, soybean lecithin 2.5 parts, compound premix 0.8 parts.

[0108] The method for preparing the fermented soybean meal is as follows:

[0109] 880g of soybean meal was pulverized and mixed evenly with 120g of wheat bran to obtain a dry base material. The mixture was sterilized at 115℃ for 30 minutes, cooled, and then sterile water was added. The mixture was stirred thoroughly until the moisture content of the material reached 60%. Then, 1.5g of Aspergillus oryzae powder was added, and aerobic fermentation was carried out at 34℃ for 30 hours. During the fermentation, sterile air was introduced at a rate of 0.7L / kg·min to obtain the fermented product. 80g of cuttlefish paste, 50g of molasses, and 8g of compound bacterial powder (1:1 mixture of Lactobacillus reuteri powder and Candida utilis powder) were added to the fermented product for anaerobic fermentation at 30℃ for 66 hours. After fermentation, the product was dried, pulverized, and sieved to obtain the fermented soybean meal.

[0110] The preparation method of the meat quality improving compound includes the following steps:

[0111] Mix 150g of Schisandra chinensis extract, 150g of grape seed extract, 350g of betaine, 150g of bile acid, and 250g of L-proline until homogeneous to obtain the final product.

[0112] The preparation method of the composite additive includes the following steps:

[0113] The composite additive is obtained by mixing 450g guanidinoacetic acid, 80g Haematococcus pluvialis powder, and 470g flaxseed gum evenly.

[0114] A method for preparing feed to improve sturgeon meat quality includes the following steps:

[0115] Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 115℃ for 5 minutes, then add to a pellet mill and pellet at 95℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm. Then dry at 90℃, cool and sieve to obtain the final product.

[0116] Compared with Example 1, the flaxseed gum in this comparative example was not enzymatically hydrolyzed.

[0117] Comparative Example 5

[0118] A feed for improving sturgeon meat quality, comprising, by weight, the following ingredients:

[0119] Fish meal 42 parts, fermented soybean meal 18 parts, chicken meal 8 parts, squid meal 7 parts, Antarctic krill meal 5 parts, fish oil 4 parts, meat quality improvement compound 5 parts, compound additive 7 parts, spirulina 4 parts, soybean lecithin 2.5 parts, compound premix 0.8 parts.

[0120] The method for preparing the fermented soybean meal is as follows:

[0121] 880g of soybean meal was pulverized and mixed evenly with 120g of wheat bran to obtain a dry base material. The mixture was sterilized at 115℃ for 30 minutes, cooled, and then sterile water was added. The mixture was stirred thoroughly until the moisture content of the material reached 60%. Then, 1.5g of Aspergillus oryzae powder was added, and aerobic fermentation was carried out at 34℃ for 30 hours. During the fermentation, sterile air was introduced at a rate of 0.7L / kg·min to obtain the fermented product. 80g of cuttlefish paste, 50g of molasses, and 8g of compound bacterial powder (1:1 mixture of Lactobacillus reuteri powder and Candida utilis powder) were added to the fermented product for anaerobic fermentation at 30℃ for 66 hours. After fermentation, the product was dried, pulverized, and sieved to obtain the fermented soybean meal.

[0122] The preparation method of the meat quality improving compound includes the following steps:

[0123] Mix 150g of Schisandra chinensis extract, 150g of grape seed extract, 350g of betaine, 150g of bile acid, and 250g of L-proline until homogeneous to obtain the final product.

[0124] The preparation method of the composite additive includes the following steps:

[0125] Add 350g of flaxseed gum to 9kg of deionized water, then add 8g of cellulase and 8g of pectinase, adjust the pH to 4.5, and enzymatically hydrolyze at 50℃ for 4h. After enzymatic hydrolysis, inactivate the enzymes with boiling water, concentrate under reduced pressure at 10kPa, and freeze-dry to obtain flaxseed gum hydrolysate. Then mix 80g of Haematococcus pluvialis powder and 470g of flaxseed hydrolysate evenly to obtain the composite additive.

[0126] A method for preparing feed to improve sturgeon meat quality includes the following steps:

[0127] Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 115℃ for 5 minutes, then add to a pellet mill and pellet at 95℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm. Then dry at 90℃, cool and sieve to obtain the final product.

[0128] Compared to Example 1, guanidinoacetic acid was not added to the composite additive in this comparative example.

[0129] Sturgeon (approximately 0.8 kg) at the growth stage were reared and divided into 8 groups of 30 fish each, fed with the feeds prepared in Examples 1-3 and Comparative Examples 1-5, respectively. Before the formal experiment, the experimental fish were acclimatized for 2 weeks. After acclimatization, groups 1-3 were fed with the feed prepared in Examples 1-3, and groups 4-8 were fed with the feed prepared in Comparative Examples 1-5. The rearing period was 24 weeks, with a water temperature of 20±1℃. Random samples were taken from each experimental group every 2 weeks to estimate the real-time total weight of the fish. The total feed amount was 1.6% of the total fish weight, and the fish were fed 3-4 times daily. After rearing, the growth performance and muscle quality of the sturgeon in each group were analyzed, as detailed in the table below.

[0130] Table 1 Growth Indicators for Each Group

[0131]

[0132] Note: Values ​​are mean ± standard deviation; different superscript letters in the same column indicate significant differences (P<0.05).

[0133] Table 2 Fish meat quality of each group

[0134]

[0135] Note: Values ​​are mean ± standard deviation; different superscript letters in the same column indicate significant differences (P<0.05).

[0136] As can be seen from the table above, the feed prepared by this invention ensures the yield of sturgeon, improves its growth performance, and significantly reduces the crude fat content and water loss rate of sturgeon muscle, thus greatly improving the quality of sturgeon meat.

[0137] The above description is a further detailed explanation of the present invention in conjunction with specific implementation examples. It should not be considered that the specific implementation of the present invention is limited to these descriptions. For those skilled in the art, several simple deductions or substitutions can be made without departing from the concept of the present invention, and all such deductions or substitutions should be considered to fall within the protection scope of the present invention.

[0138] Those skilled in the art will readily understand that the above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A feed for improving sturgeon meat quality, characterized in that, By weight, it includes the following ingredients: Fish meal 40-45 parts, fermented soybean meal 15-20 parts, chicken meal 5-10 parts, squid meal 5-8 parts, Antarctic krill meal 3-6 parts, fish oil 3-6 parts, meat quality improvement compound 3-6 parts, compound additives 5-9 parts, spirulina 3-5 parts, soybean lecithin 2-3 parts, compound premix 0.5-1 parts.

2. The feed for improving sturgeon meat quality according to claim 1, characterized in that, By weight, it includes the following ingredients: Fish meal 40-43 parts, fermented soybean meal 17-20 parts, chicken meal 8-10 parts, squid meal 5-7 parts, Antarctic krill meal 3-5 parts, fish oil 3-5 parts, meat quality improvement compound 3-5 parts, compound additives 6-9 parts, spirulina 3-4 parts, soybean lecithin 2-2.5 parts, compound premix 0.5-0.8 parts.

3. The feed for improving sturgeon meat quality according to claim 1, characterized in that, The method for preparing the fermented soybean meal is as follows: Soybean meal is pulverized and mixed evenly with wheat bran to obtain a dry base material. The dry base material is sterilized at 115℃ for 30 minutes, cooled, and then sterile water is added. The mixture is stirred thoroughly until the moisture content of the material reaches 50-60%. Then, Aspergillus oryzae powder is added for aerobic fermentation to obtain a fermented product. Cuttlefish paste, molasses, and compound microbial powder are added to the fermented product for anaerobic fermentation. After fermentation, the product is dried, pulverized, and sieved to obtain the fermented soybean meal.

4. The feed for improving sturgeon meat quality according to claim 3, characterized in that, The amount of wheat bran added is 10-15% of the dry basis material mass; the amount of Aspergillus oryzae powder inoculated is 0.1-0.2% of the dry basis material mass; the fermentation temperature is 32-36℃, the time is 24-36h, and sterile air is introduced during fermentation at a rate of 0.5-0.8L / kg·min; the compound microbial powder is composed of Lactobacillus reuteri powder and Candida utilis powder in a mass ratio of 1:1, and the inoculation amount is 0.05-0.1% of the dry basis material mass; the amount of cuttlefish paste added is 5-10% of the dry basis material mass; the amount of molasses added is 4-6% of the dry basis material mass; the anaerobic fermentation temperature is 28-34℃, and the time is 60-72h.

5. The feed for improving sturgeon meat quality according to claim 1, characterized in that, The preparation method of the meat quality improving compound includes the following steps: The Schisandra chinensis extract, grape seed extract, betaine, bile acid, and L-proline are mixed evenly to obtain the final product.

6. The feed for improving sturgeon meat quality according to claim 5, characterized in that, The mass ratio of Schisandra chinensis extract, grape seed extract, betaine, bile acid, and L-proline is 10-20:10-20:30-40:10-20:20-30.

7. The feed for improving sturgeon meat quality according to claim 1, characterized in that, The preparation method of the composite additive includes the following steps: Flaxseed gum was added to deionized water, followed by the addition of cellulase and pectinase. The pH was adjusted, and enzymatic hydrolysis was carried out. After enzymatic hydrolysis, the enzymes were inactivated, the mixture was concentrated under reduced pressure, and then freeze-dried to obtain flaxseed gum hydrolysate. Subsequently, guanidinoacetic acid, Haematococcus pluvialis powder, and flaxseed hydrolysate were mixed evenly to obtain the composite additive.

8. The feed for improving sturgeon meat quality according to claim 7, characterized in that, The mass ratio of flaxseed gum, deionized water, cellulase, and pectinase is 30-40:800-1000:0.5-1:0.5-1; the pH is 4.5-5.0; the enzymatic hydrolysis temperature is 50-55℃; and the time is 3-4 hours. The mass ratio of guanidinoacetic acid, Haematococcus pluvialis powder, and flaxseed hydrolysate is 40-50:5-10:45-50.

9. The feed for improving sturgeon meat quality according to claim 1, characterized in that, The composition of each kg of compound premix is ​​as follows: Copper sulfate 2-3g, ferrous sulfate 10-15g, zinc sulfate 4-5g, manganese sulfate 50-100mg, magnesium sulfate 4-5g, potassium sulfate 5-8g, sodium chloride 6-8g, calcium iodate 1-2g, cobalt chloride 0.3-0.5g, sodium selenite 40-60mg, vitamin A 11000-14000IU, vitamin D 3000-4000IU, vitamin E 40-50mg, Vitamin K3 2-3mg, Vitamin B1 3-4mg, Vitamin B2 10-12mg, Niacin 30-40mg, Riboflavin 50-70mg, Pyridoxine 30-50mg, Thiamine 25-35mg, Calcium Pantothenate 40-50mg, Biotin 0.1-0.3mg, Folic Acid 20-30mg, Vitamin B12 50-60mg, Ascorbic Acid 0.5-1g, Inositol 30-40mg, the remainder being zeolite powder.

10. A method for preparing a feed for improving sturgeon meat quality as described in any one of claims 1-9, characterized in that, Includes the following steps: Weigh the raw materials according to the formula, mix fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix evenly, condition with steam at 110-120℃ for 4-6 minutes, then add to a pellet mill and pellet at 90-100℃ to obtain pellet feed with a diameter of 12mm and a length of 15mm. Then dry at 90℃, cool and sieve to obtain the final product.

Images