Sodium dimethylglycinate-containing meat quality improving livestock and poultry feed and method for preparing the same

Abstract

This invention relates to the field of livestock and poultry feed preparation technology, and provides a meat quality improving livestock and poultry feed containing sodium dimethylglycinate and its preparation method, including a basal diet and meat quality improving functional particles dispersed in the basal diet; the meat quality improving functional particles include an adsorption core layer, a fat-soluble isolation layer covering the outside of the adsorption core layer, and a cross-linking protective layer covering the outside of the fat-soluble isolation layer; in this invention, the meat quality improving functional particles adopt a layered structure in which the adsorption core layer, the fat-soluble isolation layer, and the cross-linking protective layer are sequentially coated, and sodium dimethylglycinate and tea polyphenols are pre-loaded in the adsorption core layer formed by montmorillonite, so that the water-soluble functional components, which are originally prone to local distribution differences with the flow of materials, can enter the basal diet in particle form, which is convenient for uniform dispersion in a large batch of feed raw materials.

Description

Technical Field

[0001] This invention belongs to the field of livestock and poultry feed preparation technology, and particularly relates to meat quality improving livestock and poultry feed containing sodium dimethylglycinate and its preparation method. Background Technology

[0002] The quality of livestock and poultry meat is generally influenced by a combination of genetic factors, rearing environment, nutritional levels, transportation and slaughter conditions, and muscle oxidative state. Among these, feed nutrition regulation is a crucial pathway to improving slaughter performance and meat quality. Current broiler and fattening pig feeds typically use corn, soybean meal, oils, mineral additives, and compound premixes as the base diet, supplemented with amino acids, vitamins, and functional additives that promote growth, depending on the growth stage. Sodium dimethylglycinate, as a functional additive suitable for animal feed, can participate in the regulation of nutritional metabolism in livestock and poultry, and has application value in improving feed utilization, enhancing antioxidant levels, and improving meat quality.

[0003] However, in existing technologies, sodium dimethylglycinate is typically added directly to the basal diet via mixing. Its functional effects primarily depend on the amount added as a single component and the feeding cycle, making it difficult to simultaneously address processing stability, storage stability, and meat quality improvement. Especially during the conditioning and pelleting processes of pelleted feed, the material undergoes specific temperature and moisture conditions, making it prone to localized enrichment, insufficient mixing uniformity, and difficulty in fully realizing the full potential of the added functional component. Furthermore, the formation of livestock and poultry meat quality is closely related to the degree of muscle oxidation, moisture retention capacity, and the state of muscle fibers after slaughter. Relying solely on sodium dimethylglycinate for nutritional regulation still leaves room for further improvement in the comprehensive reduction of drip loss, cooking loss, shear force, and meat color stability. Summary of the Invention

[0004] This invention provides meat quality improving livestock and poultry feed containing sodium dimethylglycinate and its preparation method, aiming to solve the problems mentioned in the background art.

[0005] The present invention is achieved as follows: meat quality improving livestock and poultry feed containing sodium dimethylglycinate and its preparation method, comprising a basal diet and meat quality improving functional particles dispersed in the basal diet;

[0006] The meat quality improving functional particles include an adsorption core layer, a fat-soluble isolation layer covering the outside of the adsorption core layer, and a cross-linking protective layer covering the outside of the fat-soluble isolation layer.

[0007] The adsorption core layer includes sodium dimethylglycinate, tea polyphenols, and montmorillonite;

[0008] The fat-soluble insulating layer comprises DL-α-tocopherol acetate and soybean oil;

[0009] The cross-linked protective layer is a calcium alginate gel film formed by cross-linking sodium alginate and calcium lactate.

[0010] Based on the total mass of the livestock and poultry feed, the content of sodium dimethylglycinate is 500-1500 mg / kg, the content of DL-α-tocopherol acetate is 50-200 mg / kg, and the content of tea polyphenols is 20-100 mg / kg.

[0011] Preferably, in the meat quality improving functional granules, the mass ratio of sodium dimethylglycinate, tea polyphenols, montmorillonite, DL-α-tocopherol acetate, soybean oil, sodium alginate, and calcium lactate is 100:4-10:120-240:8-20:20-60:12-30:4-12.

[0012] Preferably, the particle size of the meat quality improving functional particles is 0.30-1.20 mm, the moisture content is not higher than 8%, and the mass of the cross-linked protective layer accounts for 5%-15% of the total mass of the meat quality improving functional particles.

[0013] Preferably, the basal diet is a basal diet for broiler chickens, and the livestock and poultry feed, based on 1000 parts by weight, includes 520-610 parts corn, 260-330 parts soybean meal, 20-45 parts corn gluten meal, 15-40 parts soybean oil, 8-14 parts limestone, 10-18 parts dicalcium phosphate, 2-4 parts sodium chloride, 1-4 parts lysine hydrochloride, 1-4 parts methionine, 5-15 parts compound premix, 2-7 parts of the meat quality improving functional granules, and the remainder wheat middlings;

[0014] The sodium dimethylglycinate content in the broiler feed is 1000–1500 mg / kg.

[0015] Preferably, the basal diet is a basal diet for fattening pigs, and the livestock and poultry feed, based on 1000 parts by weight, includes 560-650 parts corn, 190-260 parts soybean meal, 50-110 parts wheat bran, 8-25 parts soybean oil, 7-14 parts limestone powder, 8-16 parts dicalcium phosphate, 2-5 parts sodium chloride, 1-5 parts lysine hydrochloride, 5-15 parts compound premix, 2-7 parts of the meat quality improving functional granules, and the remainder rice bran meal.

[0016] The sodium dimethylglycinate content in the fattening pig feed is 800–1200 mg / kg.

[0017] Preferably, the particle size of the montmorillonite is 80-200 mesh, the sodium dimethylglycinate and the tea polyphenols are adsorbed on the surface of the porous carrier formed by the montmorillonite, the lipophilic isolation layer continuously covers the surface of the porous carrier, and the cross-linked protective layer continuously covers the surface of the lipophilic isolation layer.

[0018] Preferably, the livestock and poultry feed is pelleted feed, the meat quality improving functional pellets are evenly distributed inside the pelleted feed, the moisture content of the pelleted feed is not higher than 13%, and the particle size is 2-5 mm.

[0019] A preferred method for preparing meat quality improving livestock and poultry feed containing sodium dimethylglycinate includes the following steps:

[0020] S1: Sodium dimethylglycinate and tea polyphenols are dissolved in water to obtain a water-soluble functional liquid. The water-soluble functional liquid is sprayed onto montmorillonite under stirring and dried to obtain an adsorption core layer.

[0021] S2: DL-α-tocopherol acetate is added to soybean oil and mixed to obtain a fat-soluble coating solution. The fat-soluble coating solution is sprayed onto the surface of the adsorption core layer to obtain pre-coated particles with a fat-soluble isolation layer.

[0022] S3: Spray sodium alginate aqueous solution onto the surface of the pre-coated particles, and then spray calcium lactate aqueous solution onto the surface of the pre-coated particles, so that sodium alginate and calcium lactate undergo a cross-linking reaction to form a cross-linking protective layer. After drying and sieving, meat quality improvement functional particles are obtained.

[0023] S4: Crush and mix the basic diet ingredients, add the meat quality improvement functional particles and continue mixing to obtain a mixture;

[0024] S5: The mixture is conditioned, granulated and cooled to obtain meat quality improved livestock and poultry feed containing sodium dimethylglycinate.

[0025] Preferably, in step S1, the mass concentration of the water-soluble functional liquid is 20% to 40%, the stirring speed of the montmorillonite during spraying is 60 to 120 r / min, and after spraying, it is dried at 40 to 55°C until the moisture content is not higher than 10%.

[0026] In step S2, the temperature of the lipid-soluble coating solution is 35-45°C, and stirring continues for 5-15 minutes after spraying.

[0027] Preferably, in step S3, the mass concentration of the sodium alginate aqueous solution is 1.0% to 3.0%, the mass concentration of the calcium lactate aqueous solution is 1.0% to 4.0%, the crosslinking treatment time is 10 to 30 minutes, and the drying temperature is 40 to 55°C.

[0028] In step S5, the conditioning temperature is 65-75℃, the conditioning time is 20-40s, the granulated material is cooled to no higher than 35℃, and the moisture content of the resulting livestock and poultry feed is no higher than 13%.

[0029] Compared with related technologies, the meat quality improving livestock and poultry feed containing sodium dimethylglycinate and its preparation method provided by the present invention have the following beneficial effects:

[0030] 1. In this invention, the meat quality improvement functional granules adopt a layered structure consisting of an adsorption core layer, a fat-soluble isolation layer, and a cross-linking protective layer. Sodium dimethylglycinate and tea polyphenols are pre-loaded in the adsorption core layer formed by montmorillonite, allowing water-soluble functional components that are prone to local distribution differences with material flow to enter the basal diet in granular form, facilitating uniform dispersion in large batches of feed ingredients. The fat-soluble isolation layer uses soybean oil to cover the surface of the adsorption core layer and simultaneously carries DL-α-tocopherol acetate, which can reduce the instability caused by direct contact between functional components of different properties during mixing and conditioning. The cross-linking protective layer further defines the outer periphery of the internal components, thereby reducing the probability of granule breakage during transportation, mixing, and pelleting. Compared with directly adding functional additives to the basal diet, this method is beneficial for improving the accuracy of ingredient formulation, processing stability, and the consistency of functional component distribution in the finished feed.

[0031] 2. This invention does not rely solely on the single addition of sodium dimethylglycinate. Instead, it integrates sodium dimethylglycinate, tea polyphenols, and DL-α-tocopherol acetate into meat quality improvement functional granules. Sodium dimethylglycinate promotes the utilization of nutrients by livestock and poultry and participates in metabolic regulation. Tea polyphenols and DL-α-tocopherol acetate work together to improve the antioxidant stability of muscle tissue. During feeding, a pathway combining nutritional regulation and antioxidant protection is formed. By reducing the adverse effects of post-slaughter oxidation on cell structure and water-holding capacity, it helps reduce drip loss and cooking loss, improves shear force and meat color stability, thereby enhancing the palatability of broiler breast muscle and fattening pig longissimus dorsi muscle. Compared with feeds that only add a single functional ingredient, this invention provides a comprehensive improvement solution targeting meat quality indicators.

[0032] 3. This invention sets corresponding basal diet compositions and sodium dimethylglycinate addition levels for broiler chickens and fattening pigs, respectively. The basal diet for broiler chickens can be formulated with functional pellets to suit their rapid growth rate and high requirements for pectoral muscle production. The basal diet for fattening pigs can be formulated with functional pellets to suit their muscle deposition and meat quality formation characteristics during the fattening stage. This allows the same meat quality improvement functional pellets to be adapted to different livestock and poultry species by adjusting the addition amount, avoiding the need to reconstruct complex functional formulas for different animals. At the same time, the meat quality improvement functional pellets can be added to existing crushing, mixing, conditioning, pelleting, and cooling processes without requiring significant changes to the feed production line. This facilitates continuous production and batch implementation in feed processing enterprises, and has good process applicability and industrial promotion value.

[0033] 4. This invention limits the particle size, moisture content, and cross-linking protective layer ratio of functional pellets to improve meat quality. This results in a more stable particle shape after formation, reducing changes in the distribution of functional components caused by moisture absorption, adhesion, and pulverization during storage. Further limiting the finished product's moisture content and particle size after pellet formation improves the feed's physical stability during packaging, transportation, and feeding. The adsorbent core layer carries water-soluble functional components, the fat-soluble isolation layer carries fat-soluble antioxidant components, and the cross-linking protective layer maintains the relative stability of the pellet's shape and internal components. Each layer has a clear functional division and synergistic relationship, facilitating the detection and control of particle size, moisture content, effective component retention rate, and mixing uniformity during production, thereby improving the consistency and reliability of the finished product. Attached Figure Description

[0034] Figure 1 This is a schematic diagram of the preparation process of the meat quality improving functional granules of the present invention;

[0035] Figure 2 This is a schematic diagram of the production and quality testing process of the meat quality improving livestock and poultry feed containing sodium dimethylglycinate according to the present invention.

[0036] Figure 3 This is a graph showing the relationship between cooking loss and meat color score under different amounts of sodium dimethylglycinate added according to the present invention.

[0037] Figure 4 This is a graph showing the relationship between dripping water loss and meat quality score under different amounts of sodium dimethylglycinate added according to the present invention. Detailed Implementation

[0038] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs; the terminology used herein in the specification of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application; the terms "comprising" and "having," and any variations thereof, in the specification, claims, and foregoing drawings of this application are intended to cover non-exclusive inclusion. The terms "first," "second," etc., in the specification, claims, or foregoing drawings of this application are used to distinguish different objects, not to describe a particular order.

[0039] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0040] Example 1

[0041] The preferred embodiments of the meat quality improving livestock and poultry feed containing sodium dimethylglycinate and the preparation method thereof provided by the present invention are as follows: Figures 1 to 4 As shown: Meat quality improving livestock and poultry feed containing sodium dimethylglycinate and its preparation method, including a basal diet and meat quality improving functional pellets dispersed in the basal diet;

[0042] The meat quality improvement functional particles include an adsorption core layer, a fat-soluble isolation layer covering the outside of the adsorption core layer, and a cross-linking protective layer covering the outside of the fat-soluble isolation layer.

[0043] The adsorption core layer includes sodium dimethylglycinate, tea polyphenols, and montmorillonite;

[0044] The fat-soluble barrier layer includes DL-α-tocopherol acetate and soybean oil;

[0045] The cross-linked protective layer is a calcium alginate gel film formed by cross-linking sodium alginate and calcium lactate;

[0046] Based on the total mass of livestock and poultry feed, the content of sodium dimethylglycinate is 500-1500 mg / kg, the content of DL-α-tocopherol acetate is 50-200 mg / kg, and the content of tea polyphenols is 20-100 mg / kg.

[0047] In this embodiment, the basal diet provides the energy, protein, mineral, and vitamin components required for the normal growth of broiler chickens and fattening pigs. The meat quality improvement functional particles are added to the basal diet in a dispersed state. The adsorption core layer is located at the center of the particle and carries sodium dimethylglycinate and tea polyphenols. The fat-soluble isolation layer continuously coats the outside of the adsorption core layer and carries DL-α-tocopherol acetate. The cross-linking protective layer is located on the outermost side of the particle and defines the two inner layers, so that the functional components can play a synergistic role in the feed processing and livestock digestion according to the hierarchical structure.

[0048] In a further preferred embodiment of the present invention, the mass ratio of sodium dimethylglycinate, tea polyphenols, montmorillonite, DL-α-tocopherol acetate, soybean oil, sodium alginate, and calcium lactate in the meat quality improving functional particles is 100:4-10:120-240:8-20:20-60:12-30:4-12.

[0049] In this embodiment, sodium dimethylglycinate is used as the main functional component in the adsorption core layer. Tea polyphenols are used to form an antioxidant and nutritional regulation synergy with sodium dimethylglycinate. Montmorillonite is used to provide a porous carrier for supporting sodium dimethylglycinate and tea polyphenols. DL-α-tocopheryl acetate and soybean oil together constitute a fat-soluble isolation layer. Sodium alginate and calcium lactate are cross-linked to form an external protective structure. By limiting the mass ratio of each component, the internal load-bearing capacity, the degree of external coating, and the particle forming state are kept coordinated.

[0050] In a further preferred embodiment of the present invention, the particle size of the meat quality improving functional particles is 0.30-1.20 mm, the moisture content is not higher than 8%, and the mass of the cross-linked protective layer accounts for 5%-15% of the total mass of the meat quality improving functional particles.

[0051] In this embodiment, the particle size of the meat quality improvement functional pellets is controlled between 0.30 and 1.20 mm, so that the functional pellets can be fully mixed with the pulverized basic diet ingredients and can be evenly distributed inside the pellet feed during the subsequent pelleting process. The moisture content of the functional pellets is not higher than 8%, which is used to reduce the possibility of clumping and sticking during storage and mixing. The cross-linked protective layer accounts for 5% to 15% of the total mass of the functional pellets, which is used to maintain the structural stability of the pellets during processing without affecting the release of internal functional components.

[0052] In a further preferred embodiment of the present invention, the basal diet is a basal diet for white-feathered broilers. The livestock and poultry feed, calculated per 1000 parts by weight, includes 520-610 parts corn, 260-330 parts soybean meal, 20-45 parts corn gluten meal, 15-40 parts soybean oil, 8-14 parts limestone powder, 10-18 parts dicalcium phosphate, 2-4 parts sodium chloride, 1-4 parts lysine hydrochloride, 1-4 parts methionine, 5-15 parts compound premix, 2-7 parts meat quality improving functional granules, and the remainder wheat middlings.

[0053] The sodium dimethylglycinate content in broiler feed is 1000–1500 mg / kg.

[0054] In this embodiment, the basic diet for broiler chickens uses corn and soybean meal as the main energy and protein sources, combined with corn gluten meal, soybean oil, limestone powder, dicalcium phosphate, sodium chloride, lysine hydrochloride, methionine, and compound premix to form a diet composition that meets the growth needs of broiler chickens. Meat quality improvement functional particles are added in a set proportion to make the sodium dimethylglycinate content reach 1000-1500 mg / kg, so as to meet the needs of broiler chickens in the rapid growth stage for nutrient conversion and breast muscle quality improvement.

[0055] In a further preferred embodiment of the present invention, the basal diet is a basal diet for fattening pigs, and the livestock and poultry feed, based on 1000 parts by weight, includes 560-650 parts of corn, 190-260 parts of soybean meal, 50-110 parts of wheat bran, 8-25 parts of soybean oil, 7-14 parts of limestone powder, 8-16 parts of dicalcium phosphate, 2-5 parts of sodium chloride, 1-5 parts of lysine hydrochloride, 5-15 parts of compound premix, 2-7 parts of meat quality improving functional granules, and the remainder of rice bran meal.

[0056] The sodium dimethylglycinate content in fattening pig feed is 800–1200 mg / kg.

[0057] In this embodiment, the basal diet for fattening pigs uses corn and soybean meal as the main raw materials, combined with wheat bran, rice bran meal and soybean oil to form an energy and fiber composition suitable for the fattening stage. Limestone powder, dicalcium phosphate, sodium chloride, lysine hydrochloride and compound premix are used to supplement minerals and nutritional regulators. Meat quality improvement functional particles are evenly mixed into the basal diet for fattening pigs to make the sodium dimethylglycine content reach 800-1200 mg / kg, which is used to improve the quality index of the longissimus dorsi muscle in the muscle deposition stage of fattening pigs.

[0058] In a further preferred embodiment of the present invention, the particle size of montmorillonite is 80-200 mesh, sodium dimethylglycinate and tea polyphenols are adsorbed on the surface of the porous carrier formed by montmorillonite, a lipophilic isolation layer is continuously covered on the surface of the porous carrier, and a cross-linked protective layer is continuously covered on the surface of the lipophilic isolation layer.

[0059] In this embodiment, montmorillonite is screened to form a porous carrier with a mesh size of 80-200. Sodium dimethylglycinate and tea polyphenols are sprayed onto the surface and pore area of ​​montmorillonite with a water-soluble functional liquid and stably adhere to form an adsorption core layer during the drying process. After the lipophilic coating liquid is sprayed, it spreads along the outer surface of the adsorption core layer to form a continuous lipophilic isolation layer. Calcium alginate gel membrane continues to cover the outside of the lipophilic isolation layer, so that the water-soluble functional components, lipophilic functional components and the external protective structure are stably combined in an order from the inside to the outside.

[0060] Example 2

[0061] Based on Example 1, the preferred embodiments of the meat quality improving livestock and poultry feed containing sodium dimethylglycinate and its preparation method provided by the present invention are as follows: Figures 3 to 4 As shown: The livestock and poultry feed is pelleted feed. The meat quality improving function pellets are evenly distributed inside the pellets. The moisture content of the pellets is not higher than 13%, and the particle size is 2-5 mm.

[0062] In this embodiment, the livestock and poultry feed is conditioned and pelleted to form pellets with a particle size of 2-5 mm. The meat quality improvement functional pellets are dispersed inside the basal diet during the mixing stage and enter the pelleting process together with the basal diet, so that each batch of pelleted feed can contain meat quality improvement functional pellets. The moisture content of the finished product is controlled to be no higher than 13%, which is used to maintain the physical stability of the pelleted feed during packaging and storage, and to reduce softening, sticking and reduced stability of effective ingredients caused by high moisture content.

[0063] In a further preferred embodiment of the present invention, the method for preparing meat quality improving livestock and poultry feed containing sodium dimethylglycinate is characterized by comprising the following steps:

[0064] S1: Sodium dimethylglycinate and tea polyphenols are dissolved in water to obtain a water-soluble functional liquid. The water-soluble functional liquid is sprayed onto montmorillonite under stirring and dried to obtain the adsorption core layer.

[0065] S2: DL-α-tocopherol acetate is added to soybean oil and mixed to obtain a fat-soluble coating solution. The fat-soluble coating solution is sprayed onto the surface of the adsorption core layer to obtain pre-coated particles with a fat-soluble isolation layer.

[0066] S3: Spray sodium alginate aqueous solution onto the surface of pre-coated granules, and then spray calcium lactate aqueous solution onto the surface of pre-coated granules to allow sodium alginate and calcium lactate to undergo a cross-linking reaction to form a cross-linking protective layer. After drying and sieving, meat quality improvement functional granules are obtained.

[0067] S4: Grind and mix the basic diet ingredients, add meat quality improvement functional particles and continue mixing to obtain a mixture;

[0068] S5: The mixture is conditioned, granulated and cooled to obtain meat quality improved livestock and poultry feed containing sodium dimethylglycinate.

[0069] In this embodiment, the preparation method of the present invention sequentially includes the preparation of an adsorption core layer, coating with a fat-soluble isolation layer, forming a cross-linked protective layer, mixing with a basic diet, and processing into pelleted feed. Sodium dimethylglycinate and tea polyphenols are first uniformly loaded onto montmorillonite using a water-soluble functional liquid. DL-α-tocopheryl acetate is then attached to the outer periphery of the adsorption core layer using soybean oil. Sodium alginate and calcium lactate are cross-linked to form an external gel film. The resulting functional particles are sieved, mixed with the basic diet, and then conditioned, granulated, and cooled to form a continuous and coordinated relationship between the particle structure and the feed processing flow.

[0070] In a further preferred embodiment of the present invention, in step S1, the mass concentration of the water-soluble functional liquid is 20% to 40%, the stirring speed of montmorillonite during spraying is 60 to 120 r / min, and after spraying, it is dried at 40 to 55°C until the moisture content is not higher than 10%.

[0071] In step S2, the temperature of the lipid-soluble coating solution is 35-45°C, and stirring continues for 5-15 minutes after spraying.

[0072] In this embodiment, the water-soluble functional liquid concentration is controlled at 20%–40% to ensure that sodium dimethylglycinate and tea polyphenols maintain good fluidity and carrying capacity during spraying. Montmorillonite is sprayed under stirring at 60–120 r / min to disperse the functional liquid and cover the surface of the carrier particles. The adsorption core layer is dried at 40–55°C to a moisture content of no more than 10% to maintain the stability of the internal functional components. The fat-soluble coating liquid is sprayed at 35–45°C and stirred continuously to form a uniform coating on the surface of the adsorption core layer.

[0073] In a further preferred embodiment of the present invention, in step S3, the mass concentration of sodium alginate aqueous solution is 1.0% to 3.0%, the mass concentration of calcium lactate aqueous solution is 1.0% to 4.0%, the crosslinking treatment time is 10 to 30 min, and the drying temperature is 40 to 55°C.

[0074] In step S5, the conditioning temperature is 65-75℃, the conditioning time is 20-40s, the granulated material is cooled to no higher than 35℃, and the moisture content of the resulting livestock and poultry feed is no higher than 13%.

[0075] In this embodiment, after the sodium alginate aqueous solution is sprayed onto the surface of the pre-coated granules, the calcium lactate aqueous solution undergoes a cross-linking reaction with the sodium alginate, forming a continuous cross-linking protective layer within a treatment time of 10-30 minutes. After the functional granules are dried at 40-55°C, they enter the basic diet mixing process. The mixed materials are conditioned at 65-75°C for 20-40 seconds and then granulated. The granulated material is cooled to no higher than 35°C and the moisture content is controlled to no higher than 13%, so that the finished feed takes into account the pellet forming performance, functional pellet stability, and storage suitability.

[0076] Experimental Example: Effects of Different Amounts of Sodium Dimethylglycinate on the Quality of Livestock and Poultry Meat

[0077] To verify the meat quality improvement effect of the meat quality improving livestock and poultry feed containing sodium dimethylglycinate of this invention, a basal diet was used as a control diet, and different amounts of meat quality improving functional particles were added to the basal diet to make the sodium dimethylglycinate content in the feed of each experimental group 0 mg / kg, 500 mg / kg, 1000 mg / kg and 1500 mg / kg, respectively. Under the same feeding environment, the same feeding cycle and the same slaughter sampling conditions, the cooking loss, meat color score, drip loss and comprehensive meat quality score of livestock and poultry muscle were detected and compared. Among them, cooking loss and drip loss are used to reflect the water retention performance of muscle, meat color score is used to reflect the appearance quality and color stability of muscle, and comprehensive meat quality score is used to comprehensively evaluate the changes in water retention, tenderness, color and eating quality of muscle.

[0078] like Figure 3 As shown, with the addition of sodium dimethylglycinate in the feed gradually increasing from 0 mg / kg to 1500 mg / kg, the overall cooking loss of livestock and poultry muscle showed a decreasing trend, while the overall meat color score showed an increasing trend. The control group, which did not receive the meat quality improvement granules, experienced relatively greater water loss during heat treatment, indicating a relatively weak water retention capacity. After adding the meat quality improvement granules containing sodium dimethylglycinate, the sodium dimethylglycinate, along with tea polyphenols and DL-α-tocopherol acetate, worked synergistically on the nutritional metabolism and antioxidant status of livestock and poultry muscle, helping to reduce juice loss caused by oxidation and changes in protein structure after slaughter, thereby gradually reducing cooking loss.

[0079] Meanwhile, as the amount of meat quality improving functional particles added increases, the meat color score gradually rises, indicating that the feed of this invention is beneficial for maintaining muscle color stability. This is because sodium dimethylglycinate and tea polyphenols in the adsorbent core layer, and DL-α-tocopherol acetate in the fat-soluble isolation layer, can form a synergistic effect of nutritional regulation and antioxidant protection after livestock and poultry consume the feed, reducing the adverse effects of muscle pigment and lipid oxidation on meat color. This demonstrates that the feed of this invention can improve meat color performance while reducing muscle cooking losses, thereby improving the quality stability of livestock and poultry meat products during cooking, processing, and sales display.

[0080] like Figure 4As shown, with the increase of sodium dimethylglycinate, the overall drip loss of livestock and poultry muscle showed a decreasing trend, while the overall meat quality score showed an increasing trend. Drip loss mainly reflects the muscle's ability to retain moisture under storage and resting conditions; the lower the drip loss, the better the muscle tissue's ability to retain juice. In the control group without added meat quality improving functional particles, the muscle drip loss was relatively high. However, after adding the meat quality improving functional particles, the drip loss gradually decreased, indicating that the feed of this invention can improve the water-holding capacity of muscle tissue and reduce juice loss during refrigeration, display, and subsequent processing of meat products.

[0081] The overall meat quality score gradually increased with the increase of sodium dimethylglycinate addition, indicating that the feed of this invention can not only improve individual water retention indicators, but also have a positive impact on the overall meat quality. Specifically, sodium dimethylglycinate is loaded in the adsorption core layer formed by montmorillonite, which can maintain good dispersion uniformity during feed processing and feeding. The fat-soluble isolation layer carries DL-α-tocopherol acetate, and the cross-linking protective layer coats and protects the internal functional components, allowing the functional components to enter the livestock and poultry feeding process relatively stably, and work together in the muscle quality formation process after digestion and absorption. Therefore, the feed of this invention can reduce drip loss, improve the overall meat quality score, and has good application effects in improving the tenderness, color, water retention, and eating quality of livestock and poultry meat.

[0082] Test Method Description: For cooking loss testing, muscle samples from the same part after slaughter can be selected. Visible surface fat and connective tissue are removed. The sample mass before cooking is measured. The sample is sealed and placed in a constant temperature water bath and heated until the core temperature reaches the set value. After cooling and removing surface moisture, the sample mass after cooking is measured. Cooking loss is calculated using the following formula:

[0083] Cooking loss = (Sample mass before cooking - Sample mass after cooking) / Sample mass before cooking × 100%

[0084] For drip loss testing, muscle samples from the same part of the body and with similar mass after slaughter can be selected. After weighing the initial mass, the samples are placed in a hanging bag under refrigeration for a set time. After removal, the free water on the sample surface is absorbed, and the final mass is weighed. The drip loss is calculated according to the following formula:

[0085] Drip loss = (Initial sample mass - Final sample mass) / Initial sample mass × 100%

[0086] During meat color scoring, the color of the muscle cross-section can be evaluated under uniform lighting conditions and sampling time. The more uniform, bright, and without obvious browning of the meat color, the higher the score. Alternatively, a colorimeter can be used to measure the brightness, redness, and yellowness values, and the test results can be converted into meat color evaluation results. The overall meat quality score can be comprehensively evaluated based on drip loss, cooking loss, meat color score, and shear force. Among these, the lower the drip loss and cooking loss, the higher the meat color score, and the more suitable the shear force, the higher the overall meat quality score.

[0087] Experimental conclusion: Based on Figure 3 and Figure 4 The trends shown indicate that by adding meat quality improving functional granules containing sodium dimethylglycinate to the basal diet, this invention can reduce cooking and dripping water losses in livestock and poultry muscle, and improve meat color and overall meat quality scores. This demonstrates that the feed of this invention can effectively improve the water retention, appearance, and overall edibility of livestock and poultry meat. Furthermore, the multi-layered structure of the meat quality improving functional granules—comprising an adsorption core, a fat-soluble isolation layer, and a cross-linking protective layer—is beneficial for improving the stability of sodium dimethylglycinate, tea polyphenols, and DL-α-tocopherol acetate during feed processing and feeding, thus providing a reliable feed technology solution for improving the quality of broiler chickens and fattening pork.

[0088] Experimental Example 1: Effects of different additive amounts on the quality of breast muscle in white-feathered broiler chickens

[0089] Healthy, age-matched, and initially weighted broiler chickens were selected and randomly divided into four groups, with six replicates in each group and ten chickens in each replicate. All groups were fed under the same rearing conditions for 42 days. The control group was fed a basal diet, while the experimental groups had the corresponding amount of meat quality improvement functional pellets added to their basal diets to achieve sodium dimethylglycinate content of 500 mg / kg, 1000 mg / kg, and 1500 mg / kg, respectively. After the experiment, two broiler chickens were randomly selected from each replicate for slaughter, and the breast muscle was taken as the test sample. Cooking loss, drip loss, meat color score, and comprehensive meat quality score were measured. The experimental groups are shown in Table 1.

[0090] Table 1. Record of Experimental Groups for Different Additive Amounts in Broiler Chickens

[0091] Group A CK-B Basic Diet 0 6×10 42 pectoral muscles Group B LD-B Basic diet + meat quality improvement functional pellets 500 6×10 42 pectoral muscles Group C MD-B Basic diet + meat quality improvement functional pellets 1000 6×10 42 pectoral muscles Group D HD-B Basic diet + meat quality improvement functional pellets 1500 6×10 42 pectoral muscles

[0092] Table 2. Effects of different amounts of sodium dimethylglycinate on cooking loss and meat color score of breast muscle in broiler chickens.

[0093] Group A 0 7.20±0.28ᵃ 60.0±2.1ᵈ 5.82±0.26ᵈ 8.61±0.31ᵃ Group B 500 5.40±0.24ᵇ 72.0±2.0ᶜ 6.48±0.24ᶜ 8.03±0.27ᵇ Group C 1000 3.40±0.19ᶜ 84.0±1.8ᵇ 7.25±0.21ᵇ 7.41±0.25ᶜ Group D 1500 1.90±0.16ᵈ 94.0±1.5ᵃ 7.91±0.18ᵃ 6.98±0.22ᵈ

[0094] Note: Different lowercase letters in the superscript of data in the same column indicate significant differences between groups (P < 0.05), and the same applies below.

[0095] From Table 2 and Figure 3 It can be seen that with the increase of sodium dimethylglycinate, the cooking loss of broiler breast muscle gradually decreased from 7.20% to 1.90%, and the meat color score gradually increased from 60.0 points to 94.0 points. The redness value increased simultaneously while the yellowness value decreased. This indicates that the meat quality improving livestock feed of the present invention can reduce the juice loss during the heating process of breast muscle and improve the color stability of breast muscle. Among them, when the sodium dimethylglycinate content reaches 1000 mg / kg or more, the improvement effect of breast muscle cooking loss and meat color index is more obvious.

[0096] Table 3. Effects of different sodium dimethylglycinate addition amounts on drip loss and overall meat quality score of broiler chicken breast muscle.

[0097] Group A 0 6.00±0.22ᵃ 31.8±1.4ᵃ 63.0±2.3ᵈ Group B 500 3.90±0.18ᵇ 28.1±1.2ᵇ 72.0±2.1ᶜ Group C 1000 2.40±0.14ᶜ 24.3±1.1ᶜ 83.0±1.7ᵇ Group D 1500 1.50±0.12ᵈ 22.6±0.9ᶜ 91.0±1.5ᵃ

[0098] From Table 3 and Figure 4 It can be seen that after adding meat quality improving functional particles, the drip loss and shear force of the breast muscle of white-feathered broiler chickens showed a decreasing trend, and the overall meat quality score showed an increasing trend. This indicates that the feed of the present invention can reduce the juice loss of muscle during refrigeration and resting, reduce the chewing resistance of meat, and improve tenderness and overall eating quality. From the results, it can be seen that the addition levels of 1000mg / kg and 1500mg / kg can achieve good meat quality improvement effects. In actual production, the appropriate addition level can be selected based on feed cost, feeding cycle and target product quality.

[0099] Experimental Example 2: Effects of different additive amounts on the quality of the longest back muscle in fattening pigs

[0100] Healthy fattening pigs of similar weight and at the same fattening stage were selected and randomly divided into four groups, with six replicates in each group and four pigs in each replicate. All groups were fed under the same feeding conditions for a period of sixty days. The control group was fed a basal diet for fattening pigs, while the other groups had the corresponding amount of meat quality improving functional particles added to their basal diets to achieve sodium dimethylglycinate content of 800 mg / kg, 1000 mg / kg, and 1200 mg / kg, respectively. After the experiment, the longissimus dorsi muscle was selected as the test sample to measure drip loss, cooking loss, shear force, meat color score, and total antioxidant capacity. The experimental groups are shown in Table 4.

[0101] Table 4. Record of Experimental Groups for Different Supplementation Amounts in Fattening Pigs

[0102] Group E CK-P Basal diet for fattening pigs 0 6×4 60 Longissimus dorsi muscles Group F LD-P Basic diet + meat quality improvement functional pellets 800 6×4 60 Longissimus dorsi muscles Group G MD-P Basic diet + meat quality improvement functional pellets 1000 6×4 60 Longissimus dorsi muscles Group H HD-P Basic diet + meat quality improvement functional pellets 1200 6×4 60 Longissimus dorsi muscles

[0103] Table 5. Effects of different sodium dimethylglycinate addition levels on the quality of the longest back muscle in fattening pigs.

[0104] Group E 0 5.62±0.21ᵃ 25.70±0.84ᵃ 42.60±1.72ᵃ 65.0±2.2ᵈ 1.18±0.06ᵈ Group F 800 4.31±0.18ᵇ 23.10±0.76ᵇ 38.40±1.45ᵇ 75.0±2.0ᶜ 1.42±0.07ᶜ Group G 1000 3.29±0.15ᶜ 20.42±0.63ᶜ 34.10±1.23ᶜ 84.0±1.8ᵇ 1.69±0.08ᵇ Group H 1200 2.73±0.13ᵈ 18.96±0.58ᵈ 32.50±1.10ᶜ 89.0±1.6ᵃ 1.84±0.07ᵃ

[0105] As shown in Table 5, compared with the basal diet of fattening pigs without the addition of meat quality improvement functional particles, the addition of the meat quality improvement functional particles of the present invention can reduce drip loss, cooking loss and shear force of the longissimus dorsi muscle of fattening pigs, and improve meat color score and total antioxidant capacity. This indicates that the feed of the present invention can be applied to improve the quality of fattening pork. In particular, when the sodium dimethylglycinate is added at 1000 mg / kg and 1200 mg / kg, all meat quality indicators show a more obvious improvement effect, thus supporting the technical application scope of the feed of the present invention for both broiler chickens and fattening pigs.

[0106] Experimental Example 3: Effects of Different Functional Component Configurations on the Quality of Broiler Breast Muscle

[0107] To verify the synergistic effect among the adsorption core layer, the fat-soluble isolation layer, and the cross-linking protective layer in the meat quality improvement functional granules, under the condition that the sodium dimethylglycinate addition amount was 1000 mg / kg, groups were set up with direct addition of sodium dimethylglycinate, direct addition of uncoated compound components, and addition of the meat quality improvement functional granules of the present invention. The experimental conditions, feeding cycle, and sampling methods of each experimental group were consistent with those of Experiment 1. The specific grouping scheme is shown in Table 6.

[0108] Table 6. Comparative Test Grouping Table for Different Functional Component Setting Methods

[0109] Group I Basic Diet 0 Not joined Not joined none Group J Sodium dimethylglycinate is added directly to the basal diet. 1000 Not joined Not joined none Group K Three functional ingredients are directly added to the basic diet. 1000 join in join in none Group L Add meat quality improvement functional pellets to the basic diet 1000 join in join in have

[0110] Table 7. Effects of different functional component settings on the quality of breast muscle in broiler chickens.

[0111] Group I 6.00±0.22ᵃ 7.20±0.28ᵃ 31.8±1.4ᵃ 60.0±2.1ᵈ 63.0±2.3ᵈ Group J 4.36±0.20ᵇ 5.62±0.25ᵇ 28.9±1.3ᵇ 69.0±2.0ᶜ 71.0±2.0ᶜ Group K 3.18±0.16ᶜ 4.31±0.21ᶜ 26.0±1.2ᶜ 77.0±1.9ᵇ 78.0±1.8ᵇ Group L 2.40±0.14ᵈ 3.40±0.19ᵈ 24.3±1.1ᶜ 84.0±1.8ᵃ 83.0±1.7ᵃ

[0112] Table 7 shows that, under the same conditions of sodium dimethylglycinate addition, group J showed a certain improvement in meat quality compared to group I, indicating that sodium dimethylglycinate can have a positive impact on the quality of breast muscle. Group K further reduced drip loss and cooking loss compared to group J, and improved meat color score and overall meat quality score, indicating that tea polyphenols and DL-α-tocopherol acetate can form a synergistic effect with sodium dimethylglycinate. Group L showed further improvement in various meat quality indicators compared to group K, indicating that the use of adsorption core layer, fat-soluble isolation layer and cross-linking protective layer to form meat quality improving functional particles can improve the stability of functional components during feed processing and feeding.

[0113] Experimental Example 4: Verification of the stability of functional particle granulation and storage

[0114] To verify the effect of the multilayer structure of the present invention on the processing stability and storage stability of the functional components, feed group K, which directly added uncoated compound components, and feed group L, which added the meat quality improving functional granules of the present invention, were selected and pelleted under the same conditioning and pelleting conditions. After the finished products were obtained, they were stored for 30 days and 60 days, respectively, and the retention rates of sodium dimethylglycinate and DL-α-tocopherol acetate were detected. The test results are shown in Table 8.

[0115] Table 8. Effects of different component settings on the retention rate of active ingredients

[0116] After granulation Group K: Unencapsulated compound ingredients 89.2±1.3 83.6±1.5 A small amount of pulverization exists. After granulation Group L: Functional particles of this invention 96.5±0.9 94.1±1.0 intact particle shape After 30 days of storage Group K: Unencapsulated compound ingredients 85.4±1.5 78.2±1.7 Localized mild clumping After 30 days of storage Group L: Functional particles of this invention 94.0±1.0 91.2±1.1 No obvious clumping After 60 days of storage Group K: Unencapsulated compound ingredients 80.3±1.7 71.5±1.9 Increased pulverization and clumping After 60 days of storage Group L: Functional particles of this invention 91.1±1.2 87.6±1.3 The particle structure is relatively stable

[0117] As shown in Table 8, under the same granulation and storage conditions, the retention rates of sodium dimethylglycinate and DL-α-tocopherol acetate in group L, which contains the meat quality improving functional granules of the present invention, are higher than those in group K, which does not contain the compound ingredients. Furthermore, the retention levels of effective ingredients remain high even after 60 days of storage. This is because the adsorption core layer formed by montmorillonite can support sodium dimethylglycinate and tea polyphenols, the lipid-soluble isolation layer can support and protect DL-α-tocopherol acetate, and the cross-linking protective layer formed by calcium alginate gel film can reduce the adverse effects of conditioning, granulation, and storage environments on the internal functional ingredients. This demonstrates that the multi-layer coating structure of the present invention can improve the processing stability and storage stability of the meat quality improving functional granules.

[0118] Experimental testing and recording methods

[0119] 1. Drip loss test: Muscle samples from the same part of the body were selected for each group. After trimming the samples to be similar in shape and weight, the initial weight was measured. The samples were then suspended in a sealed bag to avoid contact between the samples and the bag wall. The samples were left to stand at 4°C for 24 hours. After removing the samples, the surface free water was removed with absorbent paper, and the final weight was measured. The drip loss was calculated according to the following formula.

[0120] Drip loss = (Initial mass - Final mass) / Initial mass × 100%

[0121] 2. Cooking loss test: Muscle samples from the same part were selected for each group. The mass before cooking was weighed. The samples were sealed and placed in an 80℃ constant temperature water bath for heating. After the center temperature of the sample reached 70℃, it was taken out, cooled to room temperature, and the free moisture on the sample surface was removed. The mass after cooking was weighed, and the cooking loss was calculated according to the following formula.

[0122] Cooking loss = (weight before cooking - weight after cooking) / weight before cooking × 100%

[0123] 3. Shear force test: Cut long strips of the muscle sample that has completed the cooking loss test along the direction of the muscle fibers. Prepare at least three parallel samples for each sample. Use a shear force meter to perform shear test along the direction perpendicular to the muscle fibers. Record the maximum shear force and calculate the average value. The lower the shear force value, the better the tenderness of the meat.

[0124] 4. Meat color testing: After slaughter and sampling, the muscle sample is cut open within a specified time and the cut surface is exposed to air for 30 minutes. Under the same light conditions, a colorimeter is used to test the sample cut surface and record the redness value a and yellowness value b. At the same time, the evaluator scores the meat color according to a unified meat color scoring standard. The higher the meat color score, the more uniform and stable the color of the meat.

[0125] 5. Total antioxidant capacity test: The longissimus dorsi muscle sample of fattening pigs was homogenized at low temperature and centrifuged. The supernatant was used as the test solution and tested with a total antioxidant capacity test reagent. The total antioxidant capacity per unit protein was determined according to the calculation method corresponding to the test reagent. The higher the total antioxidant capacity value, the stronger the ability of muscle tissue to resist oxidation reaction.

[0126] 6. Effective ingredient retention rate test: The content of sodium dimethylglycinate and DL-α-tocopherol acetate were tested before pelleting, after pelleting, and after 30 days and 60 days of storage. The effective ingredient content measured at the corresponding stage was compared with the effective ingredient content before pelleting, and the effective ingredient retention rate was calculated according to the following formula.

[0127] Retention rate of active ingredients = Content of active ingredients in the detection stage / Content of active ingredients before granulation × 100%.

[0128] Experiment Summary

[0129] The above experimental results show that the meat quality improving livestock feed of the present invention can reduce drip loss and cooking loss of breast muscle of broiler chickens and longissimus dorsi muscle of fattening pigs by adding meat quality improving functional particles containing sodium dimethylglycinate, improve meat color score, comprehensive meat quality score and total antioxidant capacity, and improve meat tenderness. Under the same amount of sodium dimethylglycinate added, the meat quality improving functional particles of the present invention with multi-layer coating structure can achieve a more significant meat quality improvement effect compared with directly adding single sodium dimethylglycinate or directly adding uncoated compound components. At the same time, the functional particles of the present invention have a high retention rate of effective components during granulation and storage, which indicates that a synergistic relationship is formed between the adsorption core layer, the fat-soluble isolation layer and the cross-linking protective layer for the stable carrying and release of functional components.

[0130] In summary, the meat quality improving livestock and poultry feed containing sodium dimethylglycinate provided by this invention uses the basal diet as the main nutrient carrier to meet the daily growth needs of livestock and poultry, and uniformly disperses meat quality improving functional particles in the basal diet. The meat quality improving functional particles are composed of an adsorption core layer, a fat-soluble isolation layer and a cross-linking protective layer arranged sequentially from the inside to the outside. In preparation, sodium dimethylglycinate and tea polyphenols are first dissolved to form a water-soluble functional liquid. Then, the water-soluble functional liquid is sprayed onto the surface of continuously stirred montmorillonite. Montmorillonite uses its porosity and large specific surface area to carry sodium dimethylglycinate and tea polyphenols. After low-temperature drying, a uniformly dispersed adsorption core layer is formed, so that the water-soluble functional components are transformed from a direct feeding state to a particle state distributed by the carrier, reducing the possibility of local concentration differences when mixed with a large batch of basal diet.

[0131] After the adsorption core layer is formed, DL-α-tocopherol acetate is dispersed in soybean oil to form a fat-soluble coating solution. The fat-soluble coating solution is then evenly sprayed onto the surface of the adsorption core layer. With the help of the wetting and spreading effect of soybean oil, DL-α-tocopherol acetate adheres to the outer periphery of the particles and forms a fat-soluble isolation layer. This fat-soluble isolation layer, on the one hand, spatially separates the fat-soluble antioxidant components from the water-soluble functional components in the adsorption core layer, and on the other hand, it can reduce the direct moisture absorption and mutual adhesion of the particles during subsequent mixing, conditioning and granulation processes. This allows sodium dimethylglycinate, tea polyphenols and DL-α-tocopherol acetate to form a composite state in which they cooperate with each other and are layered and supported in the same functional particles.

[0132] Subsequently, sodium alginate aqueous solution is sprayed onto the surface of pre-coated granules with a fat-soluble isolation layer, followed by calcium lactate aqueous solution. This causes a cross-linking reaction between sodium alginate and calcium lactate, forming a cross-linking protective layer composed of calcium alginate gel film on the outer periphery of the pre-coated granules. This cross-linking protective layer confines the adsorption core layer and the fat-soluble isolation layer inside the granules, which helps improve the structural integrity of the meat quality improvement functional granules during transportation, mixing, and pellet feed processing. It also enables the functional granules to be stably dispersed in the basal diet according to the set particle size. After the obtained meat quality improvement functional granules are mixed with the pulverized basal diet raw materials, the functional granules are conditioned, pelleted, and cooled together with the feed materials to form pellet feed suitable for livestock and poultry consumption.

[0133] During feeding, the sodium dimethylglycinate content in the basal diet of broiler chickens was set at 1000–1500 mg / kg, and the sodium dimethylglycinate content in the basal diet of fattening pigs was set at 800–1200 mg / kg. This allows the meat quality improvement functional particles to provide corresponding levels of functional components according to different livestock and poultry types and growth stages. After the livestock and poultry consume the feed, the cross-linked protective layer gradually softens and disperses under the action of digestive juices. The fat-soluble isolation layer releases DL-α-tocopherol acetate during the digestion process, and the adsorption core layer further releases sodium dimethylglycinate and tea polyphenols, thereby achieving the synergistic supply of different functional components. Sodium dimethylglycinate is used to participate in nutrient utilization and metabolic regulation, while tea polyphenols and DL-α-tocopherol acetate work together to improve the oxidative stability of muscle tissue. This helps to reduce lipid oxidation and water loss in muscle after slaughter, improve drip loss, cooking loss, shear force, meat color, and taste indicators, and ultimately achieve the technical goal of improving the quality of broiler chicken meat and fattening pork.

[0134] It is worth noting that the circuits, electronic components, and modules involved in this invention are all existing technologies, which can be fully implemented by those skilled in the art, and need not be elaborated upon. The content protected by this invention does not involve improvements to the software and methods.

[0135] It should be understood that the disclosed apparatus can be implemented in other ways, given the several embodiments provided in this application. For example, the apparatus embodiments described above are merely illustrative; the division of units described above is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or communication connections shown or discussed may be through some interfaces; the indirect coupling or communication connections between devices or units may be telecommunications or other forms.

[0136] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit the scope of protection of the invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on these embodiments, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art can still combine, add, delete, or otherwise adjust the features of the various embodiments of the present invention according to the circumstances without conflict or creative effort, thereby obtaining different technical solutions that do not fundamentally depart from the concept of the present invention. These technical solutions also fall within the scope of protection of the present invention.

Claims

1. A meat quality improving livestock and poultry feed containing sodium dimethylglycinate, characterized in that, Includes a basal diet and meat quality improvement functional pellets dispersed in the basal diet; The meat quality improving functional particles include an adsorption core layer, a fat-soluble isolation layer covering the outside of the adsorption core layer, and a cross-linking protective layer covering the outside of the fat-soluble isolation layer. The adsorption core layer includes sodium dimethylglycinate, tea polyphenols, and montmorillonite; The fat-soluble insulating layer comprises DL-α-tocopherol acetate and soybean oil; The cross-linked protective layer is a calcium alginate gel film formed by cross-linking sodium alginate and calcium lactate. Based on the total mass of the livestock and poultry feed, the content of sodium dimethylglycinate is 500-1500 mg / kg, the content of DL-α-tocopherol acetate is 50-200 mg / kg, and the content of tea polyphenols is 20-100 mg / kg.

2. The meat quality improving livestock and poultry feed containing sodium dimethylglycinate according to claim 1, characterized in that, In the meat quality improving functional granules, the mass ratio of sodium dimethylglycinate, tea polyphenols, montmorillonite, DL-α-tocopherol acetate, soybean oil, sodium alginate, and calcium lactate is 100:4-10:120-240:8-20:20-60:12-30:4-12.

3. The meat quality improving livestock and poultry feed containing sodium dimethylglycinate according to claim 1, characterized in that, The particle size of the meat quality improving functional particles is 0.30-1.20 mm, the moisture content is not higher than 8%, and the mass of the cross-linked protective layer accounts for 5%-15% of the total mass of the meat quality improving functional particles.

4. The meat quality improving livestock and poultry feed containing sodium dimethylglycinate according to claim 1, characterized in that, The basal diet is a basal diet for white-feathered broilers. The livestock and poultry feed, calculated per 1000 parts by weight, includes 520-610 parts corn, 260-330 parts soybean meal, 20-45 parts corn gluten meal, 15-40 parts soybean oil, 8-14 parts limestone, 10-18 parts dicalcium phosphate, 2-4 parts sodium chloride, 1-4 parts lysine hydrochloride, 1-4 parts methionine, 5-15 parts compound premix, 2-7 parts meat quality improving functional granules, and the remainder wheat middlings. The sodium dimethylglycinate content in the broiler feed is 1000–1500 mg / kg.

5. The meat quality improving livestock and poultry feed containing sodium dimethylglycinate according to claim 1, characterized in that, The basal diet is a basal diet for fattening pigs. The livestock and poultry feed, calculated per 1000 parts by weight, includes 560-650 parts corn, 190-260 parts soybean meal, 50-110 parts wheat bran, 8-25 parts soybean oil, 7-14 parts limestone powder, 8-16 parts dicalcium phosphate, 2-5 parts sodium chloride, 1-5 parts lysine hydrochloride, 5-15 parts compound premix, 2-7 parts of the meat quality improving functional granules, and the remainder rice bran meal. The sodium dimethylglycinate content in the fattening pig feed is 800–1200 mg / kg.

6. The meat quality improving livestock and poultry feed containing sodium dimethylglycinate according to claim 1, characterized in that, The montmorillonite has a particle size of 80-200 mesh. The sodium dimethylglycinate and the tea polyphenols are adsorbed on the surface of the porous carrier formed by the montmorillonite. The lipophilic isolation layer continuously covers the surface of the porous carrier, and the cross-linked protective layer continuously covers the surface of the lipophilic isolation layer.

7. The meat quality improving livestock and poultry feed containing sodium dimethylglycinate according to claim 1, characterized in that, The livestock and poultry feed is pelleted feed, and the meat quality improving functional pellets are evenly distributed inside the pelleted feed. The moisture content of the pelleted feed is not higher than 13%, and the particle size is 2-5 mm.

8. A method for preparing a meat quality improving livestock and poultry feed containing sodium dimethylglycinate as described in any one of claims 1 to 7, characterized in that, Includes the following steps: S1: Sodium dimethylglycinate and tea polyphenols are dissolved in water to obtain a water-soluble functional liquid. The water-soluble functional liquid is sprayed onto montmorillonite under stirring and dried to obtain an adsorption core layer. S2: DL-α-tocopherol acetate is added to soybean oil and mixed to obtain a fat-soluble coating solution. The fat-soluble coating solution is sprayed onto the surface of the adsorption core layer to obtain pre-coated particles with a fat-soluble isolation layer. S3: Spray sodium alginate aqueous solution onto the surface of the pre-coated particles, and then spray calcium lactate aqueous solution onto the surface of the pre-coated particles, so that sodium alginate and calcium lactate undergo a cross-linking reaction to form a cross-linking protective layer. After drying and sieving, meat quality improvement functional particles are obtained. S4: Crush and mix the basic diet ingredients, add the meat quality improvement functional particles and continue mixing to obtain a mixture; S5: The mixture is conditioned, granulated and cooled to obtain meat quality improved livestock and poultry feed containing sodium dimethylglycinate.

9. The method for preparing a meat quality improving livestock and poultry feed containing sodium dimethylglycinate according to claim 8, characterized in that, In step S1, the mass concentration of the water-soluble functional liquid is 20% to 40%, the stirring speed of the montmorillonite during spraying is 60 to 120 r / min, and after spraying, it is dried at 40 to 55°C until the moisture content is not higher than 10%. In step S2, the temperature of the lipid-soluble coating solution is 35-45°C, and stirring continues for 5-15 minutes after spraying.

10. The method for preparing a meat quality improving livestock and poultry feed containing sodium dimethylglycinate according to claim 8, characterized in that, In step S3, the mass concentration of the sodium alginate aqueous solution is 1.0% to 3.0%, the mass concentration of the calcium lactate aqueous solution is 1.0% to 4.0%, the crosslinking treatment time is 10 to 30 minutes, and the drying temperature is 40 to 55°C. In step S5, the conditioning temperature is 65-75℃, the conditioning time is 20-40s, the granulated material is cooled to no higher than 35℃, and the moisture content of the resulting livestock and poultry feed is no higher than 13%.

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