A salt alkali compound feed additive for improving the flavor of sheep meat

Abstract

The application discloses a saline-alkali compound feed additive for improving the quality and flavor of sheep meat. The additive is extracted from the soil of a saline-alkali land in Alar, Xinjiang, and is added into the daily diet of sheep at a proportion of 0.5-1.0%, so that the daily weight gain of the sheep can be obviously improved, the composition of muscle fatty acids and amino acids is improved, and the flavor of the sheep meat is enhanced. The application is safe and natural, low in cost, and suitable for large-scale promotion.

Description

Technical Field

[0001] This invention belongs to the field of animal nutrition and feed science and technology, and specifically relates to a salt-alkali compound feed additive that improves the flavor of intensively raised sheep meat. Background Technology

[0002] Lamb is rich in high-quality protein, amino acids, phospholipids, vitamins, and minerals, with low fat content and a delicious flavor. It is believed to have health benefits such as invigorating vital energy, replenishing blood and essence, treating lung deficiency, and relieving fatigue, making it one of the world's most important livestock meat products. With the increasing economic benefits of lamb and the improvement of people's living standards, lamb consumption has shifted from simply pursuing quantity to pursuing quality and taste. Flavor is a major factor determining meat quality and consumer purchasing decisions, and is closely related to farming profitability. However, intensive stall feeding has led to a significant decline in the flavor and quality of lamb, with an increase in the accumulation of muttony odor substances, weakening its market competitiveness.

[0003] The Tarim Basin in Xinjiang has approximately 14.6 million hectares of saline-alkali land, accounting for 40.7% of the total saline-alkali soil area in my country, making it one of the largest distribution areas of saline-alkali soil in the country. The large temperature difference and arid climate result in poor vegetation and scarce forage resources. This unique grazing environment leads to local Xinjiang sheep breeds living primarily in saline-alkali land, grazing on alkaline grasses. Ample exercise, combined with the absorption of minerals naturally present in the saline-alkali soil, contributes to the tender, flavorful, and non-gamey characteristics of the meat, indicating a very promising market prospect. The superior quality of mutton from saline-alkali land suggests that certain substances in the saline-alkali environment may have a certain impact on the physiological metabolism of sheep. However, there are currently no reports or applications of extracting minerals from saline-alkali land and using them as a safe and effective feed additive to specifically improve the flavor of mutton. Therefore, developing a new type of feed additive derived from the natural environment, safe and harmless, and capable of effectively improving the flavor of intensively raised mutton has significant practical implications and market potential. Summary of the Invention

[0004] This invention aims to address the lack of feed additives specifically designed to improve the flavor of intensively raised mutton in existing technologies, and to provide... To achieve the above objectives, the technical solution provided by this invention is as follows: The saline-alkali compound feed additive that improves the flavor of mutton from stall-fed sheep is made from saline-alkali soil through soaking, filtering, steaming, drying and crushing steps, and is rich in potassium, sodium, magnesium, sulfur and other elemental compounds.

[0005] Preferably, the saline-alkali soil is the topsoil of the saline-alkali land in Alar, Xinjiang.

[0006] Preferably, during the soaking process, the mass ratio of saline-alkali soil to distilled water is 1:5.

[0007] More preferably, the soaking time is 24 hours.

[0008] Preferably, the filtration is performed through four layers of gauze, and the cooking is performed until a paste is formed.

[0009] Preferably, the potassium, sodium, magnesium, and sulfur content in the salt-alkali compound feed additive for improving the flavor of mutton raised in sheds is 6-10 g / kg, 150-165 g / kg, 60-70 g / kg, and 80-90 g / kg, respectively.

[0010] More preferably, the potassium, sodium, magnesium and sulfur content in the salt-alkali compound feed additive for improving the flavor of mutton from stall-fed sheep is 8.3 g / kg, 158 g / kg, 66.2 g / kg and 86.6 g / kg, respectively.

[0011] Preferably, the salt-alkali compound feed additive for improving the flavor of mutton from stall-fed sheep also contains macroelements such as calcium, phosphorus, and iron.

[0012] Preferably, the salt-alkali compound feed additive that improves the flavor of mutton meat is added to the daily diet of mutton sheep at an amount of 0.5-1.0%, where % is a mass percentage.

[0013] This invention also provides the application of the above-mentioned salt-alkali compound feed additive for improving the flavor of intensively fed sheep meat in the preparation of feed that increases the daily weight gain of sheep, increases the content of unsaturated fatty acids in sheep muscle, and increases the content of alanine and γ-aminobutyric acid in sheep muscle.

[0014] Preferably, the increase in daily weight gain of mutton sheep is 25-30%; the unsaturated fatty acids include C15:1, C20:1T, C22:1n9, C24:1, C20:3n6, C20:4n6, and C22:5n3.

[0015] More preferably, the contents of C15:1, C20:1T, C22:1n9, C24:1, C20:3n6, C20:4n6, and C22:5n3 can be increased by 28.9%, 21.1%, 23.7%, 23.0%, 44.2%, 31.3%, and 51.3%, respectively; and the contents of alanine and γ-aminobutyric acid can be increased by 7.84% and 113.5%, respectively.

[0016] The present invention will be further described below: The core of this invention is to improve the meat flavor of stall-fed sheep by utilizing a saline-alkali compound extracted from the topsoil of the saline-alkali land in Alar, Xinjiang. This invention discovers and verifies that this saline-alkali compound can be used as a feed additive, exhibiting a significant effect on improving meat quality and flavor.

[0017] First, this invention extracted surface soil from the saline-alkali land of Alar, Xinjiang: saline-alkali soil was collected from multiple points around Alar, mixed thoroughly, and then soaked in distilled water at a ratio of 1:5 for 24 hours. After filtering through four layers of gauze, the mixture was steamed until it became a paste, dried in an oven, and then pulverized for later use. Then, its composition was analyzed. Ion group analysis showed that the saline-alkali complex was rich in macroelements such as potassium, sodium, magnesium, sulfur, calcium, phosphorus, and iron (see Table 1).

[0018] Table 1. Content of major ions in salt-alkali complexes

[0019] This invention involves uniformly mixing the aforementioned salt-alkali complex as a feed additive into the basal diet of stall-fattening sheep at a certain proportion. Animal feeding trials have verified that the appropriate addition ratio of the salt-alkali complex in the diet of stall-fattening mutton sheep is 0.5% to 1.0%. Within this range, it can significantly improve the daily weight gain of stall-fattening sheep and enhance the flavor of the meat.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. Significantly increases daily weight gain in sheep: Feeding trials have shown that adding the salt-alkali compound of this invention to the basal diet can significantly increase the average daily weight gain of sheep by 25% to 30%.

[0021] 2. Significantly improves mutton quality: Significantly increases the content of unsaturated fatty acids in mutton muscle, with C15:1, C20:1T, C22:1n9, C24:1, C20:3n6, C20:4n6, and C22:5n3 increasing by 28.9%, 21.1%, 23.7%, 23.0%, 44.2%, 31.3%, and 51.3% respectively. The content of alanine and γ-aminobutyric acid in muscle can be increased by 7.84% and 113.5% respectively.

[0022] 3. Enhances mutton flavor: Adding salt-alkali complex can significantly increase the amount of volatile flavor compounds, enhancing the sweetness, fruity aroma, grassy flavor, and umami flavor of mutton raised in captivity.

[0023] 4. High safety: The additives are derived from natural saline-alkali environments and do not contain any chemically synthesized drugs or hormones, thus avoiding drug residues and drug resistance issues and ensuring the food safety of mutton products.

[0024] 5. Unique source and low cost: Utilizing the unconventional resource of saline-alkali land, the raw materials are widely available, the extraction process is relatively simple, and the cost is lower than many chemically synthesized or biologically extracted growth promoters.

[0025] 6. Easy to operate: Simply mix the additive into the daily feed according to the ratio. There is no need to change the existing breeding facilities and processes, making it easy to promote and popularize in farms.

[0026] 7. Environmentally friendly: It opens up new avenues for the comprehensive utilization of saline-alkali land resources, realizing the transformation of waste into treasure.

[0027] In summary, this invention utilizes a saline-alkali complex extracted from saline-alkali land as a feed additive for mutton sheep, providing a novel feed additive that is safe, natural, low-cost, and effectively improves the flavor of intensively raised sheep meat. This additive can also increase the daily weight gain of mutton sheep, increase the content of unsaturated fatty acids in mutton muscle, and increase the content of alanine and γ-aminobutyric acid in mutton muscle. Attached Figure Description

[0028] Figure 1 This refers to the salt-alkali complex obtained through extraction and preparation as described in this invention. Detailed Implementation

[0029] To make the objectives, technical solutions, and beneficial effects of the embodiments of the present invention clearer, further descriptions will be provided below in conjunction with specific implementations of the present invention. These embodiments are for illustrative purposes only and are not intended to limit the scope of protection of the present invention. Other implementation methods obtained by those skilled in the art based on the embodiments disclosed in the present invention without creative effort should all fall within the scope of protection of the present invention.

[0030] Example 1: Preparation of Salt-Base Complex

[0031] Extraction of salt-alkali complex: Saline-alkali soil was collected from multiple locations around Alar, mixed, and then soaked in distilled water at a ratio of 1:5 for 24 hours. After filtering through four layers of gauze, the mixture was cooked into a paste, dried in an oven, and then pulverized to obtain the salt-alkali complex additive.

[0032] Example 2: Feeding Trial and Effect Verification

[0033] 1) Experimental Animals and Grouping: Eighteen healthy, 3-month-old crossbred male sheep (Huzhou sheep and Australian White sheep) of similar weight were selected and divided into three groups of six each. The specific diets for each group were as follows: control group: basal diet; 0.5% saline-alkali compound group: basal diet supplemented with 0.5% saline-alkali compound; 1.0% saline-alkali compound group: basal diet supplemented with 1.0% saline-alkali compound. The experiment lasted 75 days, including a 15-day pre-feeding period and a 60-day regular feeding period. The three groups of sheep were housed separately under identical pen conditions, with free access to water, and fed twice daily at 9:00 AM and 7:00 PM.

[0034] 2) Data recording and analysis: At the beginning and end of the experiment, all experimental sheep were weighed on an empty stomach, and their daily feed intake was recorded.

[0035] 3) Experimental Results: 1) Feed Intake: There was no significant difference in average daily feed intake between the two groups, indicating that the weight gain was not caused by increased feed intake, but rather by the additive improving feed conversion efficiency. 2) Daily Weight Gain: The average daily weight gain was 190 g / d in the control group, 238 g / d in the 0.5% group, and 246 g / d in the 1.0% group. Compared with the control group, the daily weight gain of the 0.5% and 1.0% groups increased by 25.2% and 29.4%, respectively. 3) Health Status: During the experiment, all sheep had normal mental state, appetite, and feces, and no adverse reactions were observed. To assess the effects of the salt-alkali compound on the blood system, we measured the main blood routine parameters. The results showed that the blood routine indicators (including erythrocyte, leukocyte, and platelet-related parameters) of each group were within the normal physiological range, and there were no statistically significant differences. This indicates that the addition of the salt-alkali compound did not have a negative impact on the blood of indoor-fed sheep. 4) Lamb quality: Adding a salt-alkali compound significantly increases the content of unsaturated fatty acids in lamb muscle. Specifically, the content of C15:1, C20:1T, C22:1n9, C24:1, C20:3n6, C20:4n6, and C22:5n3 can be increased by 28.9%, 21.1%, 23.7%, 23.0%, 44.2%, 31.3%, and 51.3%, respectively. The content of alanine and γ-aminobutyric acid in the muscle can be increased by 7.84% and 113.5%, respectively. 5) Lamb flavor: Using GC×GC-TOF-MS technology, 922, 1451, and 1033 volatile flavor compounds were detected in the control group, the 0.5% salt-alkali compound group, and the 1.0% salt-alkali compound group, respectively. These mainly include alcohols, benzenes, carboxylates, esters, ethers, heterocyclic compounds, hydrocarbons, and ketones. Compared with the control group, the addition of the salt-alkali complex significantly increased the relative odor activity values ​​of aldehydes such as dodecanoal, 2,6,6-trimethyl-1,4-cyclohexadien-1-carboxaldehyde, 2-octenal, and heptanal; ketones such as 2,3-butanedione, 2-decanone, and 2-octanone; and furans such as 2-propylfuran. The addition of the salt-alkali complex also increased the sweetness, fruity aroma, grassy flavor, and umami flavor of intensively raised mutton, mainly due to the enrichment of key flavor compounds such as heptanal, trans-2-nonenal, 2-octenal, 2-pentylfuran, 2,3-butanedione, and 2-methylbutanal.

[0036] 4) Conclusion: This example fully demonstrates that adding 0.5% and 1.0% of the salt-alkali compound can safely and effectively improve the growth performance of indoor-fed sheep and effectively improve the meat flavor of indoor-fed sheep.

Claims

1. A salt-alkali compound feed additive for improving the flavor of mutton from stall-fed sheep, characterized in that, The salt-alkali compound feed additive that improves the flavor of mutton from stall-fed sheep is made from saline-alkali soil through soaking, filtering, steaming, drying and crushing steps, and is rich in potassium, sodium, magnesium and sulfur.

2. The salt-alkali compound feed additive for improving the flavor of intensively raised mutton as described in claim 1, characterized in that, The saline-alkali soil mentioned is the topsoil of the saline-alkali land in Alar, Xinjiang.

3. The salt-alkali compound feed additive for improving the flavor of intensively raised mutton as described in claim 1, characterized in that, During the soaking process, the mass ratio of saline-alkali soil to distilled water is 1:

5.

4. The salt-alkali compound feed additive for improving the flavor of intensively raised mutton as described in claim 3, characterized in that, The soaking time is 24 hours.

5. The salt-alkali compound feed additive for improving the flavor of intensively raised mutton as described in claim 1, characterized in that, The filtration is performed through four layers of gauze, and the cooking is performed until the mixture becomes a paste.

6. The salt-alkali compound feed additive for improving the flavor of intensively raised mutton as described in claim 1, characterized in that, The salt-alkali compound feed additive for improving the flavor of mutton from stall-fed sheep contains potassium, sodium, magnesium, and sulfur at contents of 6-10 g / kg, 150-165 g / kg, 60-70 g / kg, and 80-90 g / kg, respectively.

7. The salt-alkali compound feed additive for improving the flavor of intensively raised mutton as described in claim 6, characterized in that, The salt-alkali compound feed additive for improving the flavor of mutton from stall-fed sheep contains potassium, sodium, magnesium, and sulfur at contents of 8.3 g / kg, 158 g / kg, 66.2 g / kg, and 86.6 g / kg, respectively.

8. The salt-alkali compound feed additive for improving the flavor of intensively raised mutton as described in any one of claims 1 to 7, characterized in that, The salt-alkali compound feed additive that improves the flavor of mutton meat is added to the daily diet of mutton sheep at a rate of 0.5-1.0%, where % is a mass percentage.

9. The application of the salt-alkali compound feed additive for improving the flavor of ram meat as described in any one of claims 1 to 7 in the preparation of feed that increases the daily weight gain of ram meat, increases the content of unsaturated fatty acids in ram meat muscle, and increases the content of alanine and γ-aminobutyric acid in ram meat muscle.

10. The application as described in claim 9, characterized in that, The increase in daily weight gain of mutton sheep is 25-30%; the unsaturated fatty acids include C15:1, C20:1T, C22:1n9, C24:1, C20:3n6, C20:4n6, and C22:5n3.

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