4-terpineol for improving growth performance and / or meat color in finishing pigs

Abstract

The application discloses application of 4-terpineol in improving growth performance and / or meat color of fattening pigs, and belongs to the technical field of livestock and poultry breeding and nutrition regulation. The application finds that the addition of 4-terpineol in a basic daily ration of the fattening pigs can significantly improve average daily gain and final weight of the fattening pigs, and improve growth performance; meanwhile, the 4-terpineol can significantly improve redness value of longissimus dorsi, reduce the proportion of high iron myoglobin in muscle, and increase the proportion of oxygenated myoglobin, thereby effectively improving meat color of the fattening pigs. Compared with the prior art, the application adopts the single compound 4-terpineol with clear components as a feed additive, overcomes the defects of complex mixture components and uncontrollable quality of tea tree oil, realizes the double beneficial effects of improving meat color and improving growth performance, provides a safe and effective green feed additive for improving pork quality, and has clear industrial application value.

Description

Technical Field

[0001] This invention belongs to the field of livestock and poultry breeding and nutrition regulation technology, specifically relating to the application of 4-terpineol in improving the growth performance and / or meat color of fattening pigs. Background Technology

[0002] Pork is the primary source of animal protein for Chinese residents, and its appearance, especially its color, directly impacts consumers' purchasing choices and sensory experience. As living standards continue to improve, consumers' focus on pork quality has gradually shifted from basic safety to more intuitive appearance characteristics, with meat color becoming one of the most important sensory evaluation indicators. Numerous studies have shown that pork color is regulated by multiple factors, including genetic background, farming environment, feeding management, and dietary nutrition. As the first quality signal consumers perceive during the purchasing process, meat color not only reflects the freshness and oxidation state of the meat but also largely determines its market acceptance and economic value.

[0003] The material basis of meat color primarily depends on the chemical state of myoglobin in the muscle. Myoglobin exists in three main forms: bright red oxymyoglobin (OMb), dark red deoxymyoglobin (DMb), and brown metmyoglobin (MetMb). The red color of fresh meat is mainly determined by oxymyoglobin. With prolonged storage or oxidative stress, oxymyoglobin is gradually oxidized to metmyoglobin, and the meat color changes from bright red to dark brown. Therefore, maintaining a low proportion of metmyoglobin and a high proportion of oxymyoglobin in the muscle is key to fundamentally improving meat color.

[0004] For a long time, a peculiar industry phenomenon has existed in the pork sales sector—the use of "freshness lights" to modify the appearance of fresh pork. These lights alter the visual effect of meat by adjusting the color temperature, color rendering index, and mixing ratio of the light source; for pork, red light makes the meat appear more vibrant red. However, this optical modification does not change the true quality of the pork; instead, it may mask freshness issues and mislead consumers' sensory perception. Therefore, this method has been explicitly prohibited, and pork sales have completely eliminated external optical modifications; the true color of the meat has become the sole basis for quality evaluation. This situation forces the industry to fundamentally improve meat color through internal nutritional regulation, rather than relying on external modifications.

[0005] In the field of nutritional regulation, plant essential oils have received widespread attention in recent years due to their natural origin, diverse biological activities, and relative safety. Existing studies have confirmed that some plant essential oils possess antioxidant and antibacterial properties, which can improve the color and sensory quality of pork to a certain extent. For example, rosemary essential oil can enhance the redness of pork; the combination of oregano oil and European chestnut extract can make pork darker and more intensely red. Among the many plant essential oils, tea tree oil is one of the most extensively studied. Existing research shows that adding tea tree oil to the basal diet of finishing pigs can have a positive impact on growth performance and meat quality. Furthermore, tea tree essential oil has also shown effects in the preservation of chilled pork, including inhibiting microbial growth, delaying fat oxidation, and reducing color changes.

[0006] However, the application of tea tree oil in improving the color of fattening pork has significant limitations. Tea tree oil is a multi-component mixture with a complex chemical composition, mainly containing various terpenoid compounds such as terpinen-4-ol (i.e., 4-terpineol), γ-terpinene, and α-terpinene. The content of each component varies considerably between different sources and batches of tea tree oil. This complexity leads to problems in practical applications, including difficulty in quality control, unclear mechanisms of action, and large fluctuations in effects, making it difficult to achieve stable and reliable meat color improvement. 4-Terpinen-4-ol (molecular formula C...) 10 H 18 4-terpineol is one of the main active ingredients of tea tree oil and has been proven to have antibacterial activity. However, to date, there is no literature reporting whether 4-terpineol has a regulatory effect on the color of fattened pork, and its application in this area is completely blank.

[0007] In summary, the existing technologies still have the following shortcomings: (1) Although tea tree oil has a certain effect on improving the color of fattening pigs, its composition is complex and the specific active ingredients are unclear, resulting in unstable application effects; (2) As the main active ingredient of tea tree oil, 4-terpineol has no research on its application in fattening pigs, especially its effect on regulating meat color has not been reported in any literature; (3) There is a lack of a nutritional regulation scheme with clear components and mechanism that can effectively improve the real meat color and take into account growth performance. Summary of the Invention

[0008] To address the shortcomings of existing technologies, this invention provides the application of 4-terpineol in improving the growth performance and / or meat color of fattening pigs. It is the first time that 4-terpineol has been applied to the nutritional regulation of fattening pigs, which significantly improves meat color and growth performance. The mechanism is clear, the effect is stable, and the composition is well-defined. It has both economic and social benefits and has industrial application value.

[0009] This invention is achieved through the following technical solution:

[0010] Application of 4-terpineol in the preparation of feed additives to improve the growth performance and / or meat color of fattening pigs.

[0011] Preferably, the improvement in the growth performance of fattening pigs includes increasing average daily weight gain and / or final weight.

[0012] Preferably, improving the color of fattening pork includes increasing the redness value of the longissimus dorsi muscle, decreasing the proportion of methemoglobin, and / or increasing the proportion of oxymyoglobin.

[0013] Preferably, the dosage of 4-terpineol added to the basal diet is 60-120 mg / kg;

[0014] Preferably, the 4-terpineol is added to the basal diet at a dose of 120 mg / kg.

[0015] Preferably, the molecular formula of the 4-terpineol is C4. 10 H 18 O, whose structural formula is shown in equation (I):

[0016] Formula (I).

[0017] A nutritional regulation method to improve the growth performance and meat color of fattening pigs involves adding 4-terpineol to the basal diet of fattening pigs.

[0018] Preferably, the dosage of 4-terpineol added is 60-120 mg / kg of basal diet;

[0019] Preferably, the dosage of 4-terpineol added is 120 mg / kg of basal diet.

[0020] A feed additive for improving the growth performance and meat color of fattening pigs, comprising 4-terpineol and a carrier, wherein the mass ratio of 4-terpineol to the carrier is 1:1.

[0021] Preferably, the carrier is selected from one or more of silica, corn starch, glucose, and maifanite powder.

[0022] The beneficial effects of this invention are as follows:

[0023] (1) This invention is the first to apply 4-terpineol as a single active ingredient to the nutritional regulation of fattening pigs, and confirms its significant effect on improving meat color. Although tea tree oil has a certain effect on improving meat color in the prior art, it is a multi-component mixture with unclear active ingredients and large fluctuations in effect. This invention clarifies that 4-terpineol is the key active monomer for improving meat color, overcomes the technical defects of tea tree oil with complex composition and difficult quality control, and provides a solution with clear components and stable effect for the nutritional regulation of meat color in fattening pigs.

[0024] (2) This invention further elucidates the mechanism by which 4-terpineol improves meat color at the molecular level, namely, by reducing the proportion of metmyoglobin and increasing the proportion of oxymyoglobin in muscle to enhance muscle redness. Existing research on the mechanism of action of tea tree oil is relatively vague, mainly focusing on the description of apparent indicators. This invention systematically elucidates for the first time the molecular mechanism by which 4-terpineol improves meat color, providing a clear target and theoretical support for the nutritional regulation of meat color.

[0025] (3) This invention achieves significant results in improving meat color while simultaneously enhancing the growth performance of fattening pigs. This dual effect has not been reported in the prior art. Farming enterprises can obtain the dual benefits of improved pork quality and increased slaughter weight without increasing feed costs, which has significant economic advantages.

[0026] (4) Unlike the complex plant essential oil products in the prior art, this invention uses pure 4-terpineol as the active ingredient, which has a clear chemical structure and significantly better quality controllability than mixtures such as tea tree oil. Through systematic dose gradient experiments, this invention has determined the effective dosage range and optimal dosage of 4-terpineol, providing precise process parameters for industrial application. Furthermore, 4-terpineol is a naturally derived terpene compound, making its addition to feed safe and reliable, aligning with the development direction of green aquaculture. Attached Figure Description

[0027] Figure 1 The effects of 4-terpineol on the growth performance of finishing pigs: A is final weight; B is average daily weight gain; C is average daily feed intake; D is feed conversion ratio.

[0028] Figure 2 Representative cross-sectional photos of the longissimus dorsi muscle of each group of fattening pigs 45 minutes after slaughter.

[0029] Figure 3 The effect of 4-terpineol on the content of different morphologies of myoglobin in the longissimus dorsi muscle of fattening pigs: A is the total myoglobin content; B is the oxymyoglobin content; C is the metmyoglobin content; D is the deoxymyoglobin content.

[0030] Figure 4 The effect of 4-terpineol on the relative proportions of different myoglobin morphologies in the longissimus dorsi muscle of fattening pigs: A represents the relative content of oxymyoglobin; B represents the relative content of metmyoglobin; C represents the relative content of deoxymyoglobin.

[0031] Figure 5 Pearson correlation map of the color of the longest back muscle in fattening pigs with different oxidized forms of myoglobin. Detailed Implementation

[0032] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments.

[0033] Unless otherwise specified, the technical means used in the following embodiments are all conventional means well known to those skilled in the art, and the experimental methods without specific conditions are all conventional methods in the art.

[0034] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0035] The 4-terpineol used in the following examples was purchased from Aladdin Company (product number: C111423), with the molecular formula C 10 H 18 O, with the structural formula shown in formula (I), the 4-terpineol can also be prepared by conventional chemical synthesis methods or plant extraction methods in the art, with a purity of not less than 98%.

[0036]

[0037] Formula (I)

[0038] Example 1

[0039] 1. Experiment Design and Management

[0040] Seventy-two healthy fattening pigs (Duroc × (Landrace × Large White)) at approximately 115 days of age and weighing approximately 68±1 kg were selected and randomly divided into three treatment groups, with four replicates per group and six pigs per replicate. The treatments for each group are as follows:

[0041] Control group (CON group): fed with basal diet;

[0042] Low-dose group (LT group): fed basal diet + 60 mg / kg 4-terpineol;

[0043] High-dose group (HT group): fed with basal diet + 120 mg / kg 4-terpineol.

[0044] The pre-feeding period was 7 days, and the experimental period was 45 days. During the experiment, all experimental pigs had free access to feed and water, and the feeding and management conditions were kept consistent. The basal diet was formulated according to the nutritional requirements for growing and finishing pigs in GB / T 39235-2020 "Nutritional Requirements for Pigs", and its composition and nutrient levels are shown in Table 1. Considering that the initial weight of the experimental pigs had reached approximately 68 kg, which is actually in the mid-to-late stage of fattening, in order to avoid feed change stress, the growing and finishing pig diets were mixed in equal amounts for the first 3 days after the start of the experiment, and then the pigs were fed the finishing pig diet until the end of the experiment.

[0045] Table 1. Composition and nutrient levels of the basal diet (air-dried basal) (%)

[0046]

[0047] Note in Table 1: The net energy, crude protein, calcium, total phosphorus, and lysine contents in the nutritional indicators are all calculated values.

[0048] After the 46th day of the experiment, six fattening pigs close to their average weight were selected from each group, fasted for 12 hours, and then slaughtered for sampling. The longissimus dorsi muscle (at the last rib) was taken for various index measurements.

[0049] 2. Growth performance testing

[0050] On the morning of day 1 and day 46 after the start of the experiment, each fattening pig was weighed on an empty stomach and its weight was recorded. Daily feed intake and uneaten feed were recorded, and feed intake per pig was calculated. Growth performance indicators were calculated using the following formula:

[0051] Average daily weight gain (ADG, kg / d) = (final weight - initial weight) / number of days in the trial

[0052] Average daily feed intake (ADFI, kg / d) = Total feed intake / Number of experimental days

[0053] Feed conversion ratio (F / G) = Average daily feed intake / Average daily weight gain

[0054] The results are as follows Figure 1 As shown, compared with the CON group, the final weights of the LT and HT groups ( Figure 1 (A) and average daily weight gain ( Figure 1 The levels of 4-terpineol (B) and 4-terpineol (T) were significantly increased (P < 0.05), and showed a linear increasing trend with increasing 4-terpineol levels, with the HT group showing the best improvement. The average daily feed intake among the treatment groups (B) was significantly higher (P < 0.05). Figure 1 (C) and material weight ratio ( Figure 1 The difference between the two groups (D) was not significant (P>0.05), indicating that 4-terpineol improves growth performance not by increasing feed intake, but by improving feed utilization efficiency or promoting metabolism.

[0055] 3. Flesh color determination

[0056] Forty-five minutes post-slaughter, representative samples of the longissimus dorsi muscle from each group were photographed and recorded. The results are as follows: Figure 2 As shown, the cut surface of muscle in group CON was dark red, with a relatively dark color; the cut surface of muscle in group LT was light red, showing slight improvement; and the cut surface of muscle in group HT was bright red, with a bright color, showing a clear difference to the naked eye compared to group CON. This result indicates that 4-terpineol has an improving effect on the appearance of meat color.

[0057] The lightness value (L) of the longissimus dorsi muscle was further measured using a portable colorimeter (NR110, Sanenshi Technology) at 45 min and 24 h post-slaughter. *Redness value (a) * Yellowness value (b) and yellowness value (b) * The values ​​were measured at three different locations for each sample, and the average value was taken. The results are shown in Table 2.

[0058] Table 2. Effects of 4-terpineol on the color of the longest back muscle in fattening pigs.

[0059]

[0060] Table 2 Note: Different lowercase letters in the superscript of the same data indicate significant differences (P < 0.05), n = 6.

[0061] As shown in Table 2, the specific analysis is as follows:

[0062] (1) Regarding meat color 45 min post-mortem, different levels of 4-terpineol had an effect on L * 45min and b * 45min No significant effect (P>0.05); compared with the CON group, the a in the HT group * 45min The level was significantly higher than that in the CON group and the LT group (P < 0.001), and a * 45min The effect increased linearly with the increase of 4-terpineol (Linear P < 0.001).

[0063] (2) Regarding the color of the meat 24 hours after slaughter, L * 24h and b * 24h There were no significant differences among the treatment groups (P > 0.05); compared with the CON group, the HT group had a * 24h The level was significantly increased (P < 0.001), and showed a linear increase with the addition level of 4-terpineol (Linear P < 0.001).

[0064] The above results indicate that adding 120 mg / kg 4-terpineol can significantly increase the redness value of the longissimus dorsi muscle in fattening pigs and improve the appearance of the meat color.

[0065] 4. Muscle pH measurement

[0066] Samples of the longissimus dorsi muscle were collected at 45 min and 24 h post-slaughter. The pH value was measured and recorded according to the methods in "Swine Production Science". The average value was taken from three different locations for each sample. The results are shown in Table 3.

[0067] Table 3. Effects of 4-terpineol on pH value of the longissimus dorsi muscle in fattening pigs.

[0068]

[0069] As shown in Table 3, there were no significant differences in pH values ​​at 45 min and 24 h post-mortem among the treatment groups (P > 0.05), indicating that the addition of 60-120 mg / kg 4-terpineol had no adverse effect on the pH value of the longissimus dorsi muscle of fattening pigs.

[0070] 5. Myoglobin oxidative state determination

[0071] Samples of the longissimus dorsi muscle were collected 45 minutes post-slaughter. The total myoglobin content and the content of various myoglobin forms, including oxymyoglobin (OMb), metmyoglobin (MetMb), and deoxymyoglobin (DMb), were determined spectrophotometrically, and the proportion of each form was calculated. Results are as follows: Figure 3 and Figure 4 As shown.

[0072] Regarding total myoglobin content, such as Figure 3 As shown in Figure A, both the LT and HT groups showed an increase compared to the CON group, but the difference was not statistically significant (P > 0.05). Regarding the content of different myoglobin forms, as... Figure 3 As shown in Figure B, the OMb content in the HT group was significantly higher than that in the CON group (P < 0.05); Figure 3 As shown in Figure C, the MetMb content in both the LT and HT groups was significantly lower than that in the CON group (P < 0.05), and decreased linearly with increasing 4-terpineol content (Linear P = 0.001), while also exhibiting a quadratic effect (Quadratic P < 0.05); Figure 3 As shown in Figure D, the DMb content in the HT group was significantly higher than that in the CON group (P < 0.05).

[0073] In terms of the relative proportions of different forms of myoglobin, such as Figure 4 As shown in Figure A, the relative content of OMb in the HT group was significantly higher than that in the CON group (P < 0.05), and it increased linearly with increasing 4-terpineol addition (Linear P = 0.002); Figure 4 As shown in Figure B, the relative content of MetMb in both the LT and HT groups was significantly lower than that in the CON group (P < 0.05), and decreased linearly with increasing 4-terpineol addition (Linear P = 0.001); Figure 4 As shown in Figure C, the relative DMb content in the LT group was significantly higher than that in the CON group (P < 0.05), indicating a quadratic effect (P < 0.05).

[0074] The above results indicate that 4-terpineol improves muscle redness by inhibiting the production of metmyoglobin and promoting the formation of oxymyoglobin, revealing the molecular mechanism by which 4-terpineol improves meat color.

[0075] 6. Correlation analysis between myoglobin morphology and flesh color indicators

[0076] To further clarify the relationship between changes in myoglobin morphology and meat color indicators, L... * a * b * Pearson correlation analysis was performed on the values ​​and their proportions in OMb, MetMb, and DMb.

[0077] The results are as follows Figure 5 As shown, L * value and b * The values ​​were not significantly correlated with any of the three myoglobin morphologies (P > 0.05). * 45min (a45) showed a significant positive correlation with OMb content (R=0.53, P=0.025), a * 24h (a24) showed a significant positive correlation with the relative content of OMb (R=0.62, P=0.006).

[0078] The above results further confirm that the increased proportion of oxymyoglobin is the direct cause of the increased redness value, and 4-terpineol improves the flesh color by increasing the proportion of oxymyoglobin.

[0079] 7. Organ Index Measurement

[0080] After slaughter, the heart, liver, spleen, lungs, and kidneys of the experimental pigs were removed, dried with absorbent paper, and weighed. The organ index calculation formula is as follows:

[0081] Organ index (g / kg) = Organ mass (g) / Live body weight of pig (kg)

[0082] The results are shown in Table 4.

[0083] Table 4. Effects of 4-terpineol on organ weight and organ index in fattening pigs

[0084]

[0085] Note in Table 4: Different lowercase letters in the superscript of the same data indicate significant differences (P < 0.05), n = 6.

[0086] As shown in Table 4, the specific analysis is as follows:

[0087] Regarding organ weight, compared with the CON group, the lung weight of fattening pigs in both the LT and HT groups was significantly increased (P < 0.001); the liver weight (P < 0.05) and spleen weight (P < 0.001) of the LT group were significantly increased; and the heart weight (P < 0.001) and kidney weight (P < 0.05) of the HT group were significantly increased. Compared with the LT group, the heart weight and lung weight of fattening pigs in the HT group were significantly increased (P < 0.001), while the spleen weight was significantly decreased (P < 0.001).

[0088] Regarding organ indices, compared with the CON group, the lung indices of fattening pigs in both the LT and HT groups were significantly increased (P < 0.001); the spleen index of the LT group was significantly increased (P < 0.001); and the heart index of the HT group was significantly increased (P < 0.001), while the liver index (P < 0.05) and spleen index (P < 0.001) were significantly decreased. Compared with the LT group, the heart index of fattening pigs in the HT group was significantly increased (P < 0.001), while the spleen index (P < 0.001) and liver index (P < 0.05) were significantly decreased. There were no significant differences in kidney indices among the groups (P > 0.05).

[0089] The above results indicate that dietary supplementation with 60–120 mg / kg 4-terpineol did not cause toxic damage to the major organs of finishing pigs. The trends in organ indices were consistent with the improvement in growth performance (the HT group had the highest final weight and average daily weight gain among the three groups), suggesting that this may be related to 4-terpineol improving the overall metabolic state of the body, rather than having pathological effects on specific organs.

[0090] Example 2: Application of 4-terpineol in fattening pig feed

[0091] A feed additive for improving the growth performance and meat color of finishing pigs comprises 4-terpineol and a carrier in a mass ratio of 1:1. In this embodiment, the 4-terpineol was purchased from Aladdin Company (product number: C111423) with a purity of not less than 98%; the carrier is selected from one or more of silica, corn starch, glucose, and maifanite powder.

[0092] During preparation, 4-terpineol and the carrier are mixed at a mass ratio of 1:1 and placed in a three-dimensional mixer. The mixture is then mixed at a speed of 20 r / min for 15 min until the mixture has a uniform color, thus obtaining a feed additive containing 4-terpineol.

[0093] When using the above-mentioned feed additive, it should be evenly mixed into the basal diet of finishing pigs at a ratio of 60-120 mg / kg of 4-terpineol. Taking a formulation with a 1:1 mass ratio of 4-terpineol to carrier as an example, add 120-240 g of the feed additive (of which the effective content of 4-terpineol is 60-120 g) per ton of basal diet and feed to finishing pigs for 40-50 days. Preferably, the addition amount of 4-terpineol is 120 mg / kg of basal diet.

[0094] The feed additive described in this embodiment, when applied to the basal diet of fattening pigs, can significantly improve the average daily weight gain and final weight of fattening pigs. At the same time, it can significantly increase the redness value of the longissimus dorsi muscle, reduce the proportion of methemoglobin, and increase the proportion of oxymyoglobin, thereby achieving the dual effect of improving growth performance and improving meat color (see Example 1 for specific data).

[0095] The embodiments described above are only some, not all, of the embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. The scope of protection of the present invention is determined by the scope claimed in the claims. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

Application of 1,4-terpineol in the preparation of feed additives to improve the growth performance and / or meat color of fattening pigs.

2. The application according to claim 1, characterized in that, The improvement in the growth performance of fattening pigs includes increasing average daily weight gain and / or final weight.

3. The application according to claim 1, characterized in that, The improvement of fattening pork color includes increasing the redness value of the longissimus dorsi muscle, reducing the proportion of methemoglobin, and / or increasing the proportion of oxymyoglobin.

4. The application according to claim 1, characterized in that, The dosage of 4-terpineol added to the basal diet is 60-120 mg / kg; preferably, the dosage of 4-terpineol added to the basal diet is 120 mg / kg.

5. The application according to claim 1, characterized in that, The molecular formula of the 4-terpineol is C 10 H 18 O, whose structural formula is shown in equation (I): Equation (I).

6. A method for nutritional regulation to improve the growth performance and meat color of fattening pigs, characterized in that, Add 4-terpineol to the basal diet of fattening pigs.

7. The nutritional regulation method for improving the growth performance and meat color of fattening pigs according to claim 6, characterized in that, The dosage of 4-terpineol is 60-120 mg / kg of basal diet; preferably, the dosage of 4-terpineol is 120 mg / kg of basal diet.

8. A feed additive for improving the growth performance and meat color of finishing pigs, characterized in that, It includes 4-terpineol and a carrier, wherein the mass ratio of 4-terpineol to the carrier is 1:

1.

9. A feed additive for improving the growth performance and meat color of fattening pigs according to claim 8, characterized in that, The carrier is selected from one or more of silica, corn starch, glucose, and maifan stone powder.

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