Feed for improving the quality of sturgeon meat and a method for preparing the same

Abstract

The application discloses feed for improving meat quality of sturgeons and a preparation method thereof, and comprises the following raw materials: fish meal, fermented soybean meal, chicken meal, cuttle powder, Antarctic krill powder, fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin and compound premix.The feed for improving meat quality of sturgeons provided by the application realizes the synergistic regulation of the growth and meat quality of sturgeons by adding fermented soybean meal prepared by a specific method, meat quality improvement compound and compound additive, and adding scientifically proportioned animal protein and functional raw materials, not only promotes the healthy growth of sturgeons through nutrition strengthening, but also adjusts muscle fiber growth, strengthens cell antioxidant capacity, improves fatty acid composition and enriches endogenous flavor substances, and provides sturgeon meat quality with stable quality and unique flavor, and has significant economic value and application prospect.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of feed preparation, and particularly relates to a feed for improving the meat quality of sturgeons and a preparation method thereof. BACKGROUND

[0002] Sturgeons, as an ancient cartilaginous bony fish, have become a popular high-quality economic fish species for aquaculture worldwide due to their fast growth rate, high nutritional value, and delicious meat. As typical carnivorous fish, sturgeons have extremely high requirements for the protein content and quality of feed under artificial breeding conditions, usually requiring more than 40% of crude protein level, and have a strong dependence on animal-derived proteins, especially fish meal. Therefore, the research and development of modern sturgeon compound feed generally focuses on the screening and application of high-protein raw materials, amino acid balance, and the supply of energy and essential fatty acids required for rapid growth, in order to achieve ideal growth performance and feed efficiency under intensive breeding mode.

[0003] However, with the increase of breeding density and the over pursuit of growth rate, the existing sturgeon feed often ignores the fine regulation of the final product-fish quality while simply meeting the growth index, resulting in the problems of loose meat quality, insufficient elasticity, weak flavor, poor muscle water holding capacity and abnormal accumulation of fat in commodity sturgeon, which is far from the taste of wild or semi-wild sturgeon meat, and cannot meet the consumer demand of high-end aquatic product market. Therefore, some attempts to improve the meat quality through feed means have appeared in the prior art, for example, increasing the content of vitamin E or vitamin C in the feed to enhance the antioxidant capacity, or adding a single attractant, amino acid (such as taurine) to improve the flavor and physiological function. Although these technical means can produce effects to some extent, they also have some defects: first, these methods are often single in function, lack of systematic integration ideas, and are difficult to produce comprehensive improvement effect on meat quality (involving muscle fiber, connective tissue, fat, flavor substances, etc.); second, there is a lack of organic synergistic mechanism between functional components, and simple physical mixing often leads to marginal effect diminishing, and even may introduce new adverse factors due to improper addition of some components. Chinese patent application CN106135749A discloses a bait for improving the meat quality of sturgeon and a preparation method thereof, the bait is processed from the following components by weight: 10-20 parts of river snail powder; 20-30 parts of fish meal; 10-20 parts of earthworm powder; 8-12 parts of self-dissolved selenium-rich yeast powder; 5-10 parts of rice bran polypeptide; 0.5-1 part of complex vitamin; 8-12 parts of immune enhancer, the immune enhancer is processed from the following Chinese medicinal materials by weight: Andrographis 6-10 parts, Forsythia 6-10 parts, Bupleurum 6-10 parts, Wormwood 6-10 parts, Codonopsis 6-10 parts, Astragalus 6-10 parts, Honeysuckle 6-10 parts, Wolfberry 6-10 parts, Ban-Lang-Geng 6-10 parts, Houttuynia cordata 6-10 parts; the bait of the present application has reasonable compatibility, balanced nutrition, low processing cost, good palatability and attractability, high utilization rate of sturgeon, less metabolic waste, can significantly improve the immunity of sturgeon, has no drug residue and drug resistance, has good safety, and can effectively improve the quality of sturgeon. However, according to the content recorded in the specification, it can only be seen that the bait improves the survival rate and weight gain rate of sturgeon, and it cannot be seen whether it improves the meat quality of sturgeon.

[0004] Therefore, it is a technical problem to be solved in the field to develop a feed formula capable of improving the meat quality of sturgeon. SUMMARY

[0005] In view of the deficiencies of the prior art, the purpose of the present application is to provide a feed for improving the meat quality of sturgeon and a preparation method thereof.

[0006] To achieve the above-mentioned purpose, the present application provides the following technical solutions:

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

[0008] Fish meal 40-45 parts, fermented soybean meal 15-20 parts, chicken meal 5-10 parts, cuttle powder 5-8 parts, Antarctic krill powder 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, and compound premix 0.5-1 part.

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

[0010] Fish meal 40-43 parts, fermented soybean meal 17-20 parts, chicken meal 8-10 parts, cuttle powder 5-7 parts, Antarctic krill powder 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, and compound premix 0.5-0.8 part.

[0011] Preferably, the preparation method of the fermented soybean meal is as follows:

[0012] After the soybean meal is crushed and mixed uniformly with wheat bran, a dry base material is obtained, which is sterilized at 115°C for 30 min, and then cooled. Sterile water is added and 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 material. Squid paste, molasses, and compound bacteria powder are added to the fermented material for anaerobic fermentation. After fermentation is completed, the fermented material is dried, crushed, and sieved to obtain the fermented soybean meal.

[0013] Preferably, the addition amount of the wheat bran is 10-15% of the mass of the dry base material; the inoculation amount of the Aspergillus oryzae powder is 0.1-0.2% of the mass of the dry base material, the culture temperature is 32-36°C, and the culture time is 24-36 h. During the fermentation, sterile air is supplied at a flow rate of 0.5-0.8 L / kg·min. The compound bacteria powder is composed of Lactobacillus reuteri powder and Candida utilis powder at a mass ratio of 1:1, and the inoculation amount is 0.05-0.1% of the mass of the dry base material. The addition amount of the squid paste is 5-10% of the mass of the dry base material, and the addition amount of the molasses is 4-6% of the mass of the dry base material. The temperature for anaerobic fermentation is 28-34°C, and the time is 60-72 h.

[0014] In the present application, the two-stage fermentation process of "aspergillus oryzae aerobic fermentation and compound bacteria powder anaerobic fermentation" is adopted, the first stage is aerobic koji making, the powerful secretory enzyme system (especially protease and amylase) of aspergillus oryzae is used to degrade the macromolecular protein and starch in soybean meal and bran, and convert them into small peptides, amino acids and oligosaccharides which are easy to absorb, laying the foundation for the subsequent fermentation; the second stage is anaerobic fermentation, which creates the best metabolic environment for lactobacillus reuteri and candida utilis, realizes the orderly and efficient relay from "nutrient decomposition" to "flavor generation", and avoids the problems of antagonism and low efficiency between strains in single-stage mixed fermentation due to the mismatch of growth conditions.

[0015] Preferably, the preparation method of the meat quality improvement compound comprises the following steps:

[0016] Mixing the schisandra extract, grape seed extract, betaine, bile acid and L-proline uniformly to obtain the meat quality improvement compound.

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

[0018] In the present application, the core components lignans and proanthocyanidins (OPC) of schisandra extract and grape seed extract are strong liver protectants, which can enhance the detoxification function and metabolic activity of the liver, and ensure the efficient operation of the "metabolic center" of the fish; betaine as a high-efficiency methyl donor regulates fat metabolism and reduces excessive deposition of visceral fat; bile acid directly acts on the emulsification and absorption of fish oil and other fats, improves the energy utilization rate, and the two synergistically optimize the transportation and distribution of fat in the body; L-proline is a key amino acid for collagen synthesis, and sufficient proline supply can effectively enhance the strength and elasticity of muscle connective tissue and fish skin. The meat quality improvement compound improves the liver function, improves the lipid metabolism and strengthens the connective tissue, ensures that the sturgeon can most efficiently utilize the nutrients in the feed to build high-quality muscle tissue, thereby significantly improving the meat quality of the sturgeon.

[0019] Preferably, the preparation method of the compound additive comprises the following steps:

[0020] Add the flaxseed gum to deionized water, then add cellulase and pectinase, adjust the pH, and perform enzymolysis, and after the enzymolysis is completed, inactivate the enzyme, reduce the pressure to concentrate, freeze-dry to obtain the flaxseed gum hydrolysate; then mix guanidino acetic acid, haematococcus pluvialis powder and flaxseed hydrolysate uniformly to obtain the compound additive.

[0021] Preferably, the mass ratio of the flaxseed gum, deionized water, cellulase, pectinase is 30-40:800-1000:0.5-1:0.5-1, the pH is 4.5-5.0, the temperature of the enzymolysis is 50-55 DEG C, and the time is 3-4h; the mass ratio of the guanidino acetic acid, haematococcus pluvialis powder and flaxseed enzymolysis product is 40-50:5-10:45-50.

[0022] In the present application, by enzymolysis of flaxseed gum, alpha-linolenic acid is efficiently supplemented, and the ratio of polyunsaturated fatty acids in sturgeon muscle can be significantly improved, which not only improves the nutritional value of fish meat, but also greatly improves the flavor and delicate degree of meat quality.

[0023] Preferably, the composition of each kg of the 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, nicotinic acid 30-40mg, riboflavin 50-70mg, pyridoxal 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, and the rest is zeolite powder.

[0025] The present application also protects a preparation method of the feed for improving the quality of sturgeon meat as described above, comprising the following steps:

[0026] The raw materials are weighed according to the formula, the fish meal, fermented soybean meal, chicken meal, cuttle powder and Antarctic krill powder are uniformly mixed, then the fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin and compound premix are added and uniformly mixed, the mixture is conditioned at 110-120 DEG C for 4-6 min by steam, then the mixture is added into a granulator and granulated at 90-100 DEG C to obtain granular feed with a diameter of 12 mm and a length of 15 mm, then the granular feed is dried at 90 DEG C, and sieved after cooling to obtain the granular feed.

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

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

[0029] (2) The feed for improving the quality of sturgeon meat provided by the present application adds fermented soybean meal, which takes soybean meal as the main protein and carbohydrate substrate, and a small amount of wheat bran is also added; the porous physical structure of the wheat bran significantly increases the water holding capacity and air permeability of the material, which is beneficial to the growth of Aspergillus oryzae mycelium, prevents the material from hardening, and ensures that oxygen can reach the deep part of the material; in the first stage, Aspergillus oryzae is used for aerobic fermentation; a large amount of proteases secreted by Aspergillus oryzae hydrolyze the dominant antinutritional factors and allergenic proteins such as glycinin and conglycinin in the soybean meal into small molecule functional peptides and free amino acids without antigenicity, which not only solves the problems of low absorption rate and easy intestinal inflammation of raw soybean meal in aquatic animals, but also provides small peptides and amino acids that are easy to absorb for fish growth; in the second stage, Lactobacillus reuteri and Candida utilis are introduced to ferment flavor precursors such as squid paste in an anaerobic environment, and a large amount of flavor substances such as organic acids, alcohols and esters are generated; this fermentation method realizes the effective combination of “nutrient decomposition” and “flavor generation”, overcomes the defects of mutual inhibition between strains and unstable product in traditional one-step fermentation method, and the prepared fermented soybean meal has the characteristics of high digestibility and complex flavor.

[0030] (3) The feed for improving the quality of sturgeon meat provided by the application adds a meat quality improvement compound, Schisandra chinensis extract and grape seed extract rich in lignans and proanthocyanidins, which can effectively protect liver cells and improve the detoxification and metabolism functions of the liver; betaine, as a high-efficiency methyl donor, participates in fat metabolism, reduces the excessive deposition of visceral fat, and promotes the uniform distribution of fat among muscles; 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. The compound improves the distribution of nutrients in the fish body from the perspective of physiological metabolism through the synergistic effect of "liver protection-promoting metabolism-tissue strengthening", thereby laying a foundation for improving meat quality; the added compound additive releases the omega-3 unsaturated fatty acids (especially alpha-linolenic acid) wrapped inside the flaxseed gum through enzymatic hydrolysis and converts them into enzymatic hydrolysate with better water solubility and better absorption. At the same time, the compound additive is compounded with strong natural antioxidants, Haematococcus pluvialis powder (astaxanthin source), and energy precursor substances, guanidino acetic acid. The compound additive combines "endogenous supplementation of omega-3 fatty acids" with "exogenous high-efficiency antioxidant", which not only optimizes the composition of muscle fatty acids (increases the ratio of beneficial omega-3 / omega-6), but more importantly, astaxanthin and VE, VC, sodium selenite, etc. in the compound premix form a powerful antioxidant network, effectively protecting unsaturated fatty acids and cell membranes from oxidation, which is of great significance to improving the water holding capacity of sturgeon meat, improving the meat color, and prolonging the shelf life. DETAILED DESCRIPTION

[0031] The technical solutions of the application will be described clearly and completely below in combination with the embodiments of the application. Obviously, the described embodiments are only some of the embodiments of the application, rather than all the embodiments. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the application.

[0032] Unless otherwise specified, the chemical reagents and materials in the application are purchased through market channels or synthesized from raw materials purchased through market channels.

[0033] The Haematococcus pluvialis powder is purchased from Shaanxi Fuyubang Biotechnology Co., Ltd., and the astaxanthin content is 5%; the Lactobacillus reuteri powder is purchased from Guangdong Mingtong Biotechnology Co., Ltd., and the number of live bacteria is 100 billion cfu / g; and the Candida utilis powder is purchased from Shaanxi Angxu Biotechnology Co., Ltd., and the number of live bacteria is 100 billion cfu / g.

[0034] In the embodiments of the application, the composition of each kg of the compound 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 K32mg, vitamin B13mg, vitamin B210mg, nicotinic acid 30mg, riboflavin 50mg, pyridoxine 30mg, thiamine 25mg, calcium pantothenate 40mg, biotin 0.1mg, folic acid 20mg, vitamin B1250mg, ascorbic acid 0.5g, inositol 30mg, and the rest is zeolite powder.

[0036] Example 1

[0037] A feed for improving the quality of sturgeon meat, comprising the following raw materials in parts by weight:

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

[0039] The preparation method of the fermented soybean meal is as follows:

[0040] After 880g of soybean meal is crushed and uniformly mixed with 120g of wheat bran, dry base material is obtained, which is sterilized at 115℃ for 30min, and then cooled. After that, sterile water is added and stirred thoroughly until the moisture content of the material reaches 60%. Then, 1.5g of Aspergillus oryzae powder is added for aerobic fermentation, and the fermentation temperature is 34℃ and the fermentation time is 30h. During the fermentation, sterile air is supplied at a flow rate of 0.7L / kg·min. The fermented material is obtained. Then, 80g of cuttlefish paste, 50g of molasses, and 8g of complex bacteria powder (1:1 of Lactobacillus reuteri powder and Candida utilis powder) are added to the fermented material for anaerobic fermentation, and the fermentation temperature is 30℃ and the fermentation time is 66h. After the fermentation is completed, the fermented material is dried, crushed, and sieved to obtain the fermented soybean meal.

[0041] The preparation method of the meat quality improvement compound comprises the following steps:

[0042] 150g of Schisandra chinensis extract, 150g of grape seed extract, 350g of betaine, 150g of bile acid, and 250g of L-proline are uniformly mixed to obtain the meat quality improvement compound.

[0043] The preparation method of the complex additive comprises the following steps:

[0044] Put 350g flaxseed gum into 9kg deionized water, then add 8g cellulase, 8g pectinase, adjust pH to 4.5, and enzymolysis at 50℃ for 4h, then boiling water to kill enzyme, and concentrated under reduced pressure at 10kpa, freeze-drying, to obtain flaxseed gum hydrolysate; then mix 450g guanidino acetic acid, 80g dunaliella salina powder, 470g flaxseed hydrolysate evenly, to obtain the composite additive.

[0045] A preparation method of a feed for improving the meat quality of sturgeon, comprising the following steps:

[0046] According to the formula, the raw materials are weighed, and the fish meal, fermented soybean meal, chicken meal, cuttle powder, and Antarctic krill powder are mixed evenly, then the fish oil, meat quality improvement compound, composite additive, spirulina, soybean lecithin, and composite premix are added and stirred and mixed evenly, and then the mixture is conditioned at 115℃ for 5min by water vapor, and then the mixture is added into a granulator and granulated at 95℃ to obtain granular feed with a diameter of 12mm and a length of 15mm, and then the granular feed is dried at 90℃, and after cooling, the granular feed is sieved to obtain the feed.

[0047] Example 2

[0048] A feed for improving the meat quality of sturgeon, comprising the following raw materials in parts by weight:

[0049] The feed comprises 40 parts of fish meal, 15 parts of fermented soybean meal, 5 parts of chicken meal, 5 parts of cuttle powder, 3 parts of Antarctic krill powder, 3 parts of fish oil, 3 parts of meat quality improvement compound, 5 parts of composite additive, 3 parts of spirulina, 2 parts of soybean lecithin, and 0.5 parts of composite premix.

[0050] The preparation method of the fermented soybean meal is as follows:

[0051] After 850g soybean meal is crushed and mixed with 150g wheat bran evenly, dry base material is obtained, which is sterilized at 115℃ for 30min, and then sterile water is added and stirred thoroughly until the water content of the material reaches 60%, and then 1g of aspergillus oryzae powder is added for aerobic fermentation, and the fermentation temperature is 32℃ and the fermentation time is 36h, and during the fermentation, sterile air is supplied at a ventilation rate of 0.5L / kg·min, to obtain fermented material; 50g of cuttle paste, 40g of molasses, and 5g of composite bacteria powder (1:1 of lactobacillus reuteri powder and candida utilis powder) are added to the fermented material for anaerobic fermentation, and the fermentation temperature is 28℃ and the fermentation time is 72h, and after the fermentation is completed, the fermented material is dried, crushed, and sieved to obtain the fermented soybean meal.

[0052] The preparation method of the meat quality improvement compound comprises the following steps:

[0053] 100g of schisandra chinensis extract, 100g of grape seed extract, 300g of betaine, 100g of bile acid, and 200g of L-proline are mixed evenly to obtain the meat quality improvement compound.

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

[0055] 300g of flaxseed gum is added to 8kg of deionized water, followed by 5g of cellulase and 5g of pectinase, the pH is adjusted to 4.5, and enzymolysis is carried out at 50°C for 4h; after the enzymolysis is completed, boiling water is used to inactivate the enzyme, and the pressure is reduced to concentrate at 10kpa; freeze-drying is carried out to obtain flaxseed gum hydrolysate; then 400g of glycolic acid, 50g of dunaliella salina powder and 450g of flaxseed hydrolysate are uniformly mixed to obtain the composite additive.

[0056] The preparation method of the feed for improving the meat quality of sturgeon comprises the following steps:

[0057] The raw materials are weighed according to the formula, and the fish meal, fermented soybean meal, chicken meal, cuttlefish meal and antarctic krill meal are uniformly mixed; then the fish oil, meat quality improvement compound, composite additive, spirulina and soybean lecithin are added and uniformly mixed; the steam is used at 115°C for 5min to adjust the quality; then the granulator is added at 95°C to granulate; the granular feed with a diameter of 12mm and a length of 15mm is prepared; then it is dried at 90°C; and after cooling, it is sieved to obtain the feed.

[0058] Example 3

[0059] The feed for improving the meat quality of sturgeon comprises the following raw materials in parts by weight:

[0060] 45 parts of fish meal, 20 parts of fermented soybean meal, 10 parts of chicken meal, 8 parts of cuttlefish meal, 6 parts of antarctic krill meal, 6 parts of fish oil, 6 parts of meat quality improvement compound, 9 parts of composite additive, 5 parts of spirulina, 3 parts of soybean lecithin and 1 part of composite premix.

[0061] The preparation method of the fermented soybean meal is as follows:

[0062] 900g of soybean meal is uniformly mixed with 100g of wheat bran after being crushed to obtain dry base material, sterilized at 115°C for 30min, and then cooled; sterile water is added and fully stirred until the moisture content of the material reaches 60%; then 2g of aspergillus oryzae powder is added for aerobic fermentation, the fermentation temperature is 36°C, and the fermentation time is 24h; during the fermentation, sterile air is supplied at a flow rate of 0.8L / kg·min to obtain fermented material; 100g of cuttlefish paste, 60g of molasses and 10g of composite bacteria powder (1:1 of lactobacillus reuteri powder and candida utilis powder) are added to the fermented material for anaerobic fermentation, the fermentation temperature is 34°C, and the fermentation time is 60h; after the fermentation is completed, the fermented material is dried, crushed and sieved to obtain the fermented soybean meal.

[0063] The preparation method of the meat quality improvement compound comprises the following steps:

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

[0065] The preparation method of the composite additive comprises 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 the enzymatic hydrolysis is completed, boil the water to inactivate the enzymes, concentrate under reduced pressure at 10kpa, freeze-dry, and obtain the flaxseed gum hydrolysate. Then, mix 500g of glycolic acid, 100g of dunaliella salina powder, and 500g of flaxseed hydrolysate evenly to obtain the composite additive.

[0067] A preparation method of a feed for improving the quality of sturgeon meat, comprising the following steps:

[0068] According to the formula, weigh the raw materials, mix the fish meal, fermented soybean meal, chicken meal, cuttlefish meal, and Antarctic krill meal evenly, then add fish oil, meat quality improvement compound, composite additive, spirulina, soybean lecithin, and composite premix, stir and mix evenly, condition at 115℃ for 5min using water vapor, then add to a granulator and granulate at 95℃ to obtain granular feed with a diameter of 12mm and a length of 15mm, then dry at 90℃, cool, and sieve to obtain the product.

[0069] Comparative Example 1

[0070] A feed for improving the quality of sturgeon meat, comprising the following raw materials in parts by weight:

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

[0072] The preparation method of the fermented soybean meal is as follows:

[0073] Grind 880g of soybean meal and mix it evenly with 120g of wheat bran to obtain dry base material, sterilize at 115℃ for 30min, add sterile water after cooling, and stir thoroughly until the moisture content of the material reaches 60%, then add 1.5g of Aspergillus oryzae powder, 80g of cuttlefish paste, 50g of molasses, and 8g of composite bacteria powder (1:1 of Lactobacillus reuteri powder and Candida utilis powder), perform aerobic fermentation, the fermentation temperature is 34℃, the fermentation time is 96h, and the sterile air is supplied at a flow rate of 0.7L / kg·min during the fermentation. After the fermentation is completed, dry, grind, and sieve to obtain the fermented soybean meal.

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

[0075] Mix 150 g of schisandra chinensis extract, 150 g of grape seed extract, 350 g of betaine, 150 g of bile acid and 250 g of L-proline to obtain the meat quality improving compound.

[0076] The preparation method of the compound additive comprises the following steps:

[0077] Add 350 g of flaxseed gum into 9 kg of deionized water, then add 8 g of cellulase and 8 g of pectinase, adjust the pH to 4.5, and perform enzymolysis at 50 DEG C for 4 h; after the enzymolysis is completed, boil water to inactivate the enzyme, perform reduced-pressure concentration at 10 kPa, and freeze-dry to obtain flaxseed gum hydrolysate; then mix 450 g of glycolic acid, 80 g of haematococcus pluvialis powder and 470 g of flaxseed hydrolysate to obtain the compound additive.

[0078] The preparation method of the feed for improving the meat quality of sturgeon comprises the following steps:

[0079] According to the formula, weigh the raw materials, mix the fish meal, fermented soybean meal, chicken meal, cuttlefish meal and antarctic krill powder uniformly, then add the fish oil, meat quality improving compound, compound additive, spirulina, soybean lecithin and compound premix, stir and mix uniformly, and then perform conditioning at 115 DEG C for 5 min by using water vapor; then add the materials into a granulator to perform granulation at 95 DEG C to obtain granular feed with a diameter of 12 mm and a length of 15 mm, then perform drying at 90 DEG C, and then sieve after cooling to obtain the granular feed.

[0080] Compared with Example 1, the fermented soybean meal prepared in the present comparative example is fermented once.

[0081] Comparative Example 2

[0082] The feed for improving the meat quality of sturgeon comprises the following raw materials in parts by weight:

[0083] 42 parts of fish meal, 18 parts of fermented soybean meal, 8 parts of chicken meal, 7 parts of cuttlefish meal, 5 parts of antarctic krill powder, 4 parts of fish oil, 5 parts of meat quality improving compound, 7 parts of compound additive, 4 parts of spirulina, 2.5 parts of soybean lecithin and 0.8 parts of compound premix.

[0084] The preparation method of the fermented soybean meal is as follows:

[0085] Mix 880 g soybean meal with 120 g wheat bran after crushing, and sterilize the dry base material at 115℃ for 30 min. After cooling, add sterile water and stir well until the moisture content of the material reaches 60%. Then add 1.5 g of Aspergillus oryzae powder and perform aerobic fermentation at a temperature of 34℃ for 30 h. During the fermentation, sterile air is supplied at a rate of 0.7 L / kg·min to obtain fermented material. Add 80 g of cuttlefish paste, 50 g of molasses, and 8 g of compound bacteria powder (1:1 Lactobacillus reuteri powder and Candida utilis powder) to the fermented material and perform anaerobic fermentation at a temperature of 30℃ for 66 h. After the fermentation is completed, dry, crush, and sieve the fermented material to obtain the fermented soybean meal.

[0086] The method for preparing the meat quality improving compound comprises the following steps:

[0087] Mix 150 g of Schisandra chinensis extract, 150 g of grape seed extract, and 350 g of betaine to obtain the meat quality improving compound.

[0088] The method for preparing the compound additive comprises the following steps:

[0089] Add 350 g of flaxseed gum to 9 kg of deionized water, then add 8 g of cellulase and 8 g of pectinase, adjust the pH to 4.5, and perform enzymatic hydrolysis at 50℃ for 4 h. After the enzymatic hydrolysis is completed, boil the mixture to inactivate the enzymes, concentrate under reduced pressure at 10 kPa, and freeze-dry to obtain flaxseed gum hydrolysate. Then, mix 450 g of glycine acetic acid, 80 g of Haematococcus pluvialis powder, and 470 g of flaxseed gum hydrolysate to obtain the compound additive.

[0090] The method for preparing the feed for improving the meat quality of sturgeons comprises the following steps:

[0091] Weigh the raw materials according to the formula, mix the fish meal, fermented soybean meal, chicken meal, cuttlefish meal, and Antarctic krill meal uniformly, then add fish oil, meat quality improving compound, compound additive, spirulina, soybean lecithin, and compound premix, stir and mix uniformly, condition at 115℃ for 5 min using water vapor, then add the mixture to a granulator and granulate at 95℃ to obtain granular feed with a diameter of 12 mm and a length of 15 mm. Then dry the granular feed at 90℃, cool, and sieve to obtain the feed.

[0092] In comparison with Example 1, no bile acid and L-proline are added to the meat quality improving compound of the present comparative example.

[0093] Comparative Example 3

[0094] The feed for improving the meat quality of sturgeons comprises the following raw materials in parts by weight:

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

[0096] The preparation method of the fermented soybean meal is as follows:

[0097] After 880g of soybean meal is crushed and mixed with 120g of wheat bran, dry base material is obtained, which is sterilized at 115℃ for 30min, and then cooled. After sterilization, sterile water is added and stirred thoroughly until the water content of the material reaches 60%. Then, 1.5g of Aspergillus oryzae powder is added for aerobic fermentation. The fermentation temperature is 34℃, and the fermentation time is 30h. During the fermentation, sterile air is supplied at a flow rate of 0.7L / kg·min. The fermented material is obtained. Then, 80g of cuttlefish paste, 50g of molasses, and 8g of complex bacteria powder (1:1 of Lactobacillus reuteri powder and Candida utilis powder) are added to the fermented material for anaerobic fermentation. The fermentation temperature is 30℃, and the fermentation time is 66h. After the completion of the fermentation, the fermented material is dried, crushed, and sieved to obtain the fermented soybean meal.

[0098] The preparation method of the meat quality improvement compound comprises the following steps:

[0099] 350g of betaine, 150g of bile acid, and 250g of L-proline are mixed uniformly to obtain the meat quality improvement compound.

[0100] The preparation method of the complex additive comprises the following steps:

[0101] 350g of flaxseed gum is added to 9kg of deionized water, followed by the addition of 8g of cellulase and 8g of pectinase. The pH is adjusted to 4.5, and the mixture is enzymatically hydrolyzed at 50℃ for 4h. After the completion of the enzymatic hydrolysis, the enzyme is inactivated by boiling water. The mixture is concentrated under reduced pressure at 10kpa, and then freeze-dried to obtain flaxseed gum hydrolysate. Then, 450g of glycolic acid, 80g of Haematococcus pluvialis powder, and 470g of flaxseed gum hydrolysate are mixed uniformly to obtain the complex additive.

[0102] A preparation method of a feed for improving the quality of sturgeon meat comprises the following steps:

[0103] The raw materials are weighed according to the formula. The fish meal, fermented soybean meal, chicken meal, cuttlefish meal, and Antarctic krill meal are mixed uniformly. Then, the fish oil, meat quality improvement compound, complex additive, spirulina, soybean lecithin, and complex premix are added and mixed uniformly. The mixture is conditioned at 115℃ for 5min using water vapor. Then, the mixture is granulated in a granulator at 95℃ to obtain granular feed with a diameter of 12mm and a length of 15mm. Finally, the granular feed is dried at 90℃, and then sieved after cooling to obtain the feed.

[0104] In comparison with Example 1, the meat quality improving compound of the present comparative example does not contain Schisandra chinensis extract and grape seed extract.

[0105] Comparative Example 4

[0106] A feed for improving the meat quality of sturgeon, comprising the following raw materials in parts by weight:

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

[0108] The preparation method of the fermented soybean meal is as follows:

[0109] After 880 g of soybean meal is crushed and uniformly mixed with 120 g of wheat bran, a dry base material is obtained, which is sterilized at 115℃ for 30 min. After cooling, sterile water is added and stirred thoroughly until the moisture content of the material reaches 60%. Then, 1.5 g of Aspergillus oryzae powder is added for aerobic fermentation at a temperature of 34℃ for 30 h. During the fermentation, sterile air is supplied at a rate of 0.7 L / kg·min. Then, 80 g of cuttlefish paste, 50 g of molasses, and 8 g of compound bacteria powder (1:1 of Lactobacillus reuteri powder and Candida utilis powder) are added to the fermented material for anaerobic fermentation at a temperature of 30℃ for 66 h. After the fermentation is completed, the material is dried, crushed, and sieved to obtain the fermented soybean meal.

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

[0111] 150 g of Schisandra chinensis extract, 150 g of grape seed extract, 350 g of betaine, 150 g of bile acid, and 250 g of L-proline are uniformly mixed to obtain the meat quality improving compound.

[0112] The preparation method of the compound additive comprises the following steps:

[0113] 450 g of guanidino acetic acid, 80 g of Haematococcus pluvialis powder, and 470 g of flaxseed gum are uniformly mixed to obtain the compound additive.

[0114] A preparation method of a feed for improving the meat quality of sturgeon, comprising the following steps:

[0115] The raw materials are weighed according to the formula, the fish meal, fermented soybean meal, chicken meal, cuttlefish meal, Antarctic krill meal are mixed uniformly, then the fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin, compound premix are added, stirred and mixed uniformly, and then the material is conditioned at 115 DEG C for 5 min by steam, and then added into a granulator to granulate at 95 DEG C, to obtain a granular feed with a diameter of 12 mm and a length of 15 mm, and then dried at 90 DEG C, and sieved after cooling.

[0116] Compared with Example 1, the compound additive in the present comparative example is not subjected to enzymatic treatment.

[0117] Comparative Example 5

[0118] A feed for improving the quality of sturgeon meat, comprising the following raw materials in parts by weight:

[0119] Fish meal 42 parts, fermented soybean meal 18 parts, chicken meal 8 parts, cuttlefish 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, and compound premix 0.8 parts.

[0120] The preparation method of the fermented soybean meal is as follows:

[0121] After 880 g of soybean meal is crushed and mixed uniformly with 120 g of wheat bran, dry base material is obtained, which is sterilized at 115 DEG C for 30 min, and then cooled, and sterile water is added and stirred thoroughly until the moisture content of the material reaches 60%, and then 1.5 g of Aspergillus oryzae powder is added for aerobic fermentation, and the fermentation temperature is 34 DEG C and the fermentation time is 30 h, and during the fermentation, sterile air is supplied at a flow rate of 0.7 L / kg·min, to obtain fermented material; 80 g of cuttlefish paste, 50 g of molasses and 8 g of compound bacteria powder (1:1 of Lactobacillus reuteri powder and Candida utilis powder) are added to the fermented material for anaerobic fermentation, and the fermentation temperature is 30 DEG C and the fermentation time is 66 h, and after the fermentation is completed, the fermented material is dried, crushed and sieved, to obtain the fermented soybean meal.

[0122] The preparation method of the meat quality improvement compound comprises the following steps:

[0123] 150 g of Schisandra chinensis extract, 150 g of grape seed extract, 350 g of betaine, 150 g of bile acid and 250 g of L-proline are mixed uniformly, to obtain the meat quality improvement compound.

[0124] The preparation method of the compound additive comprises the following steps:

[0125] 350g of flaxseed gum was added to 9kg of deionized water, followed by 8g of cellulase, 8g of pectinase, the pH was adjusted to 4.5, and enzymolysis was carried out at 50℃ for 4h, after which the enzyme was inactivated by boiling water, and concentrated under reduced pressure at 10kpa, and freeze-dried to obtain flaxseed gum hydrolysate; then 80g of Haematococcus pluvialis powder and 470g of flaxseed hydrolysate were mixed evenly to obtain the composite additive.

[0126] A method for preparing a feed for improving the quality of sturgeon meat, comprising the following steps:

[0127] The raw materials were weighed according to the formula, the fish meal, fermented soybean meal, chicken meal, squid meal, and Antarctic krill meal were mixed evenly, then the fish oil, meat quality improvement compound, composite additive, spirulina, and soybean lecithin were added and mixed evenly, and then the mixture was conditioned at 115℃ for 5min using water vapor, and then granulated in a granulator at 95℃ to obtain granular feed with a diameter of 12mm and a length of 15mm, followed by drying at 90℃, and then sieving after cooling to obtain the granular feed.

[0128] In comparison with Example 1, the composite additive of the present comparative example does not contain guanidino acetic acid.

[0129] Sturgeons in the growth period (about 0.8kg) were fed, and divided into 8 groups, with 30 sturgeons in each group, and fed with the feeds prepared in Examples 1-3 and Comparative Examples 1-5, respectively. Before the formal experiment, the experimental sturgeons were acclimated for 2 weeks, and after the acclimation, the sturgeons in groups 1-3 were fed with the feeds prepared in Examples 1-3, and the sturgeons in groups 4-8 were fed with the feeds prepared in Comparative Examples 1-5, and the feeding time was 24 weeks, the water temperature was 20±1℃, and every 2 weeks, the sturgeons in each experimental group were randomly sampled and weighed to estimate the real-time total weight of the sturgeons in the group, and the total feeding amount was 1.6% of the total weight of the sturgeons, and the feed was fed 3-4 times a day. After the feeding, the growth performance and muscle quality of the sturgeons in each group were analyzed, and the results are shown in the following table.

[0130] Table 1: Growth indicators of each group

[0131]

[0132] Note: the values are mean ± mean standard deviation; different superscripts in the same column indicate significant differences (P<0.05)

[0133] Table 2: Muscle quality of sturgeons in each group

[0134]

[0135] Note: the values are mean ± mean standard deviation; different superscripts in the same column indicate significant differences (P<0.05)

[0136] As shown in the above table, the feed prepared by the present application guarantees the yield of sturgeon, improves the growth performance of sturgeon, and significantly reduces the crude fat content of sturgeon muscle and the muscle water loss rate, greatly improving the sturgeon meat quality.

[0137] The above is a further detailed description of the present application in combination with specific implementation examples, and cannot be deemed to limit the specific implementation of the present application to these descriptions. For ordinary skilled persons in the technical field to which the present application belongs, any modification, equivalent replacement and improvement, etc. made without departing from the concept of the present application shall be included in the protection scope of the present application.

[0138] Those skilled in the art will easily understand that the above only describes the preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement and improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A feed for improving the quality of sturgeon meat, characterized in that, By weight parts, including the following raw materials: Fish meal 40-45 parts, fermented soybean meal 15-20 parts, chicken meal 5-10 parts, cuttle powder 5-8 parts, Antarctic krill powder 3-6 parts, fish oil 3-6 parts, meat quality improvement compound 3-6 parts, compound additive 5-9 parts, spirulina 3-5 parts, soybean lecithin 2-3 parts, and compound premix 0.5-1 part; The preparation method of the fermented soybean meal is as follows: After the soybean meal is crushed, it is mixed with wheat bran to obtain dry base material, which is sterilized at 115 DEG C for 30 min, and then cooled, sterilized water is added and stirred thoroughly until the moisture content of the material reaches 50-60%, then Aspergillus oryzae powder is added, aerobic fermentation is carried out, and fermented material is obtained; the cuttle paste, molasses and compound bacteria powder are added to the fermented material for anaerobic fermentation, and after the fermentation is completed, drying, crushing and sieving are carried out to obtain the fermented soybean meal; the compound bacteria 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 base material; The preparation method of the meat quality improvement compound comprises the following steps: The Schisandra extract, grape seed extract, betaine, bile acid and L-proline are mixed uniformly to obtain the meat quality improvement compound. The preparation method of the compound additive comprises the following steps: The flaxseed gum is added to deionized water, then cellulase and pectinase are added, the pH is adjusted, and enzymolysis is carried out, after which the enzyme is inactivated, reduced pressure concentration is carried out, and freeze-drying is carried out to obtain flaxseed gum enzymolysis product; then guanidino acetic acid, haematococcus pluvialis powder and flaxseed gum enzymolysis product are mixed uniformly to obtain the compound additive.

2. The feed for improving the quality of sturgeon meat according to claim 1, characterized by, By weight parts, including the following raw materials: Fish meal 40-45 parts, fermented soybean meal 15-20 parts, chicken meal 5-10 parts, cuttle powder 5-8 parts, Antarctic krill powder 3-6 parts, fish oil 3-6 parts, meat quality improvement compound 3-6 parts, compound additive 5-9 parts, spirulina 3-5 parts, soybean lecithin 2-3 parts, and compound premix 0.5-1 part; 3. The feed for improving the quality of sturgeon meat according to claim 1, characterized by, The addition amount of the wheat bran is 10-15% of the dry base material; the inoculation amount of the Aspergillus oryzae powder is 0.1-0.2% of the dry base material, the fermentation temperature is 32-36 DEG C, and the fermentation time is 24-36 h; during the fermentation, sterile air is introduced, and the air flow is 0.5-0.8 L / kg·min; the addition amount of the cuttle paste is 5-10% of the dry base material, the addition amount of the molasses is 4-6% of the dry base material, and the anaerobic fermentation temperature is 28-34 DEG C, and the anaerobic fermentation time is 60-72 h.

4. The feed for improving the quality of sturgeon meat according to claim 1, characterized by, The mass ratio of the Schisandra extract, grape seed extract, betaine, bile acid and L-proline is 10-20:10-20:30-40:10-20:20-30.

5. The feed for improving the quality of sturgeon meat according to claim 1, characterized by, The mass ratio of the flaxseed gum, deionized water, cellulase, pectinase is 30-40:800-1000:0.5-1:0.5-1, the pH is 4.5-5.0, the enzymolysis temperature is 50-55 DEG C, and the enzymolysis time is 3-4 h; the mass ratio of the guanidino acetic acid, haematococcus pluvialis powder and flaxseed gum enzymolysis product is 40-50:5-10:45-50.

6. The feed for improving the quality of sturgeon meat according to claim 1, characterized by, The composition of each kg of the compound premix is: Copper sulfate 2-3 g, ferrous sulfate 10-15 g, zinc sulfate 4-5 g, manganese sulfate 50-100 mg, magnesium sulfate 4-5 g, potassium sulfate 5-8 g, sodium chloride 6-8 g, calcium iodate 1-2 g, cobalt chloride 0.3-0.5 g, sodium selenite 40-60 mg, vitamin A 11000-14000 IU, vitamin D 3000-4000 IU, vitamin E 40-50 mg, vitamin K3 2-3 mg, vitamin B1 3-4 mg, vitamin B2 10-12 mg, nicotinic acid 30-40 mg, riboflavin 50-70 mg, pyridoxine 30-50 mg, thiamine 25-35 mg, calcium pantothenate 40-50 mg, biotin 0.1-0.3 mg, folic acid 20-30 mg, vitamin B12 50-60 mg, ascorbic acid 0.5-1 g, inositol 30-40 mg, and the rest is zeolite powder.

7. A method for preparing a feed for improving the quality of sturgeon meat according to any one of claims 1 to 6, characterized in that, The method comprises the following steps: The raw materials are weighed according to the formula, the fish meal, fermented soybean meal, chicken meal, cuttlefish meal and Antarctic krill meal are uniformly mixed, then the fish oil, meat quality improvement compound, compound additive, spirulina, soybean lecithin and compound premix are added and uniformly mixed, the mixture is conditioned at 110-120 ℃ for 4-6 min by steam, then the mixture is added into a granulator and granulated at 90-100 ℃ to obtain granular feed with a diameter of 12 mm and a length of 15 mm, the granular feed is dried at 90 ℃, and after cooling, the granular feed is sieved to obtain the granular feed.

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