A functional feed containing polyphenols and a method for preparing the same

Abstract

The application relates to a functional feed containing polyphenols and a preparation method thereof, and relates to the technical field of feed, and comprises the following components: 55% of corn, 20% of soybean meal, 12% of bran, 4% of Jinyu king premix, and 5% of rice bran; 1g of a polyphenol food package is added to each kilogram of the functional feed; the polyphenol food package is a freeze-dried powder prepared by vacuum freeze-drying of purple-leaf lettuce; the application uses the vacuum freeze-dried powder of the purple-leaf lettuce as a natural polyphenol source, does not need chemical extraction, has no solvent residue, is safe and natural, completely retains polyphenol active substances such as anthocyanins, chlorogenic acids and coffee acids in the lettuce as well as nutritional ingredients such as dietary fibers and vitamins, and has high antioxidant activity.

Description

Technical Field

[0001] This application relates to the technical field of feed, and in particular to a functional feed containing polyphenols and a method for preparing the same. Background Technology

[0002] Currently, my country's livestock and aquaculture industries are fully implementing policies to ban antibiotic-based farming, and traditional antibiotic-based feed additives are gradually being phased out of the market. The industry urgently needs safe, natural, and residue-free functional feed and additive alternatives. Plant polyphenols, due to their multiple biological functions such as anti-oxidation, anti-inflammation, immune regulation, and improvement of gut health, have become a mainstream research direction in the field of natural feed additives.

[0003] Currently, commercially available polyphenol-containing feeds mostly use tea polyphenols, grape polyphenols, and extracts from traditional Chinese medicine as polyphenol sources. The mainstream processing method involves high-temperature drying, organic solvent extraction to produce powder, and then adding it to the basic feed. Purple lettuce (also known as purple leaf lettuce) is rich in natural polyphenols such as anthocyanins, chlorogenic acid, and caffeic acid. Its total polyphenol and anthocyanin content is much higher than that of ordinary green leaf lettuce, and it exhibits outstanding antioxidant activity, making it a high-quality natural polyphenol raw material. However, the application of purple lettuce as a polyphenol source in the feed industry is still extremely rare.

[0004] In existing technologies, alfalfa, fermented cottonseed meal, and probiotics are commonly used as additives in late-stage fattening pig feed. While these additives can improve weight gain efficiency to some extent, their overall effect on improving pork quality is relatively small, and their contribution to enhancing the pig's immune system and biosecurity is limited. Therefore, developing a novel functional feed for late-stage fattening pigs that can effectively improve pork quality and enhance the pig's immunity while ensuring normal weight gain has significant economic value and market application prospects.

[0005] In addition, existing polyphenolic feed additives generally suffer from technical defects during processing, such as easy oxidation and loss of polyphenolic active substances, destruction of active ingredients due to high-temperature processing, risk of organic solvent residue, poor uniformity of multi-component mixing, and weak stress resistance of products, which restrict the actual application effect of polyphenolic functional feeds. Summary of the Invention

[0006] In order to overcome the technical problems of polyphenol feed additives in the prior art, such as easy loss of activity, high processing cost, single nutritional components, poor mixing uniformity, and weak animal stress resistance, this application provides a functional feed containing polyphenols and its preparation method.

[0007] The following technical solution is adopted: In a first aspect, this application provides a functional feed containing polyphenols, comprising the following components by weight percentage: 55% corn, 20% soybean meal, 12% wheat bran, 4% Jinyuwang premix, and 5% rice bran; 1g of polyphenol meal pack is added per kilogram of the functional feed; the polyphenol meal pack is freeze-dried powder made from purple lettuce through vacuum freeze-drying.

[0008] By adopting the above technical solution, this application uses freeze-dried purple lettuce powder as a natural polyphenol source, combined with scientifically formulated basic feed components, to fully preserve the polyphenols, dietary fiber, vitamins, and other nutritionally active components in purple lettuce without using chemical extractants or high-temperature processing. The anthocyanins, chlorogenic acid, caffeic acid, and other polyphenols abundant in purple lettuce have significant antioxidant, anti-inflammatory, and immunomodulatory effects, effectively improving the intestinal health of fattening pigs, enhancing their immunity, and significantly improving pork quality, increasing lean meat percentage, and reducing fat percentage.

[0009] Optionally, the Jinyuwang premix provides the following per kilogram of diet: Vitamin A 120 KIU, Vitamin E 3400 mg, Vitamin B1 48 mg, Vitamin B6 85 mg, Pantothenic acid 300 mg, Copper 220 mg, Manganese 2300 mg, Lysine 5.5%, and Total Phosphorus 2.3%.

[0010] By adopting the above technical solutions, the scientifically proportioned vitamins, minerals and amino acids in the premix can meet the growth and nutritional needs of pigs in the later stages of fattening. Among them, vitamin E and polyphenols work together to exert antioxidant effects, further enhancing the antioxidant capacity of the feed and the stress resistance of the animals.

[0011] Optionally, the preparation method of the polyphenol meal kit includes the following steps: S1, Raw material selection: Select purple-leaf lettuce that is free of yellow leaves, rot, insect holes, and uniform maturity, and remove old roots, coarse stems, and blackened or damaged leaves; S2, Washing and color protection: After rough washing with running water to remove mud and impurities, soak in a 0.1% citric acid + 0.05% vitamin C aqueous solution at room temperature for 3-5 minutes, and then rinse with clean water; S3, Draining and dehydration: Spread the washed lettuce out to drain for 5 minutes, and then centrifuge at low speed for 30 seconds to remove surface free water; S4, Pre-freezing: Spread the lettuce leaf layer by layer on a freeze-drying tray, with a leaf thickness ≤ 8mm thick material is pre-frozen in an environment of -35℃ to -40℃ for 4 to 6 hours until the core temperature of the material is ≤ -30℃; S5, main drying: the pre-frozen material is sent into the freeze-drying chamber, the vacuum degree inside the chamber is controlled at 10 to 50 Pa, the heating plate temperature is 0 to 10℃, and the drying is carried out for 12 to 18 hours; S6, analytical drying: after the main drying is completed, the heating plate temperature is raised to 20 to 30℃, the vacuum degree is maintained at 20 to 60 Pa, and the drying continues for 4 to 8 hours; S7, pulverization and packaging: the dried material is pulverized by a low-temperature pulverizer, passed through a 40 to 80 mesh sieve, and packaged in a nitrogen-filled aluminum foil composite bag under nitrogen protection to obtain polyphenol freeze-dried powder.

[0012] By adopting the above technical solution, purple lettuce is processed using vacuum freeze-drying technology. The entire process is carried out in a low-temperature, vacuum environment, which maximizes the preservation of polyphenolic active substances and heat-sensitive nutrients in the lettuce. During the washing process, a compound color-protecting solution of citric acid and vitamin C is used to effectively inhibit the activity of polyphenol oxidase and prevent the oxidative browning of polyphenolic substances during processing. Finally, nitrogen-filled packaging is used to isolate oxygen and extend the shelf life of the product.

[0013] Optionally, the freeze-drying tray mentioned in step S4 is made of food-grade stainless steel, with the raw food layers laid flat without overlapping.

[0014] By adopting the above technical solution, single-layer flat laying ensures uniform heat and mass transfer during the freezing and drying process of lettuce, ensuring thorough drying and high retention rate of active ingredients.

[0015] Optionally, the nitrogen gas introduced in step S7 has a purity of 99.9%.

[0016] By adopting the above technical solution, high-purity nitrogen can effectively replace the oxygen in the packaging, preventing polyphenols from oxidizing and becoming inactive during storage.

[0017] Optionally, the total polyphenol content in the polyphenol meal pack is ≥15mg / g, and the anthocyanin content is ≥3mg / g.

[0018] By adopting the above technical solution, the high content of active polyphenols ensures the functional effect of the feed.

[0019] Secondly, this application provides a method for preparing the above-mentioned functional feed containing polyphenols, including the following steps: P1, weighing corn, soybean meal, wheat bran, and rice bran according to the ratio, crushing them separately and passing them through a 60-mesh sieve; P2, putting the crushed basic raw materials into a mixer, adding Jinyuwang premix, and mixing evenly to obtain the basic feed; P3, adding polyphenol freeze-dried powder to the basic feed at a ratio of 1g polyphenol feed packet per kilogram of basic feed, and mixing evenly under nitrogen protection; P4, after granulation, cooling, and sieving, the mixed feed is vacuum-packed to obtain the finished product.

[0020] By adopting the above technical solution, the basic raw materials are first crushed and mixed evenly before adding polyphenol freeze-dried powder, which avoids the loss of activity of polyphenol freeze-dried powder during the crushing process; mixing under nitrogen protection effectively prevents the oxidation of polyphenols; and the low-temperature granulation process further ensures the stability of polyphenol active ingredients.

[0021] Optionally, the mixing time in step P3 is 8 to 12 minutes, and the coefficient of variation of mixing uniformity is ≤7%.

[0022] By adopting the above technical solution, the appropriate mixing time ensures the uniform distribution of polyphenol freeze-dried powder in the basic feed, ensuring that the polyphenol content in the feed consumed by each pig is consistent.

[0023] Optionally, the pelleting temperature in step P4 shall not exceed 65°C, and the temperature difference between the feed and room temperature after cooling shall be ≤5°C.

[0024] By adopting the above technical solution, low-temperature granulation avoids the damage of polyphenol active substances caused by high temperature.

[0025] Thirdly, this application provides the application of the above-mentioned polyphenol-containing functional feed in the late fattening stage of pig farming. The functional feed is used to feed fattening pigs weighing 65kg or more, with free access to feed, and the feeding cycle is more than 45 days.

[0026] In summary, this application includes at least one of the following beneficial technical effects: 1. By using vacuum freeze-dried purple lettuce powder as a natural polyphenol source, no chemical extraction is required, there is no solvent residue, it is safe and natural, and it fully preserves the anthocyanins, chlorogenic acid, caffeic acid and other polyphenolic active substances in lettuce, as well as dietary fiber, vitamins and other nutrients, with high antioxidant activity; 2. The functional feed of this application can significantly improve the growth rate and feed conversion rate of fattening pigs. The experiment shows that the average weight gain rate after 45 days of feeding can reach 69.7%, which is nearly twice that of ordinary commercial feed. 3. This application can significantly improve pork quality, increase lean meat percentage, and reduce fat percentage. The lean meat percentage in the experimental group can reach more than 65%, and the fat percentage can be reduced to about 15%. At the same time, it can effectively enhance the immunity and stress resistance of fattening pigs. 4. The preparation method of this application is simple, has low processing cost, is processed at low temperature throughout, has high polyphenol activity retention rate, good mixing uniformity, is suitable for large-scale industrial production, and has broad application prospects. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the preparation process of the polyphenol meal kit in this application; Figure 2 This is a schematic diagram of the preparation process of the polyphenol-containing functional feed in this application. Detailed Implementation

[0028] The following is in conjunction with the appendix Figure 1 - Appendix Figure 2 This application will be described in further detail.

[0029] This application discloses a functional feed containing polyphenols and its preparation method.

[0030] Example 1

[0031] A functional feed containing polyphenols, by weight percentage, consists of the following components: 55% corn, 20% soybean meal, 12% wheat bran, 4% Jinyuwang premix, and 5% rice bran; 1g of polyphenol feed packet is added per kilogram of the above basic feed.

[0032] Among them, Jinyuwang premix provides the following per kilogram of diet: Vitamin A 120 KIU, Vitamin E 3400 mg, Vitamin B1 48 mg, Vitamin B6 85 mg, Pantothenic acid 300 mg, Copper 220 mg, Manganese 2300 mg, Lysine 5.5%, and Total Phosphorus 2.3%.

[0033] Reference Figure 1 The polyphenol meal kit is made from freeze-dried purple lettuce powder, and its preparation method includes the following steps: S1. Raw material selection: Select fresh, tender purple lettuce with no yellow leaves, no rot, no insect holes, and uniform maturity. Remove old roots, tough stems, and blackened or damaged leaves to prevent polyphenols in the damaged tissue from oxidizing upon contact with air. S2. Cleaning and color protection: First, rinse with running water to remove mud, insect eggs and residual impurities. Then, soak in an aqueous solution of 0.1% citric acid + 0.05% vitamin C at room temperature for 4 minutes. Citric acid and vitamin C inhibit the activity of polyphenol oxidase and prevent browning. After soaking, rinse the color protection solution with clean water. S3. Draining and dehydration: Spread the washed lettuce out to drain for 5 minutes, then place it in a centrifuge and centrifuge at low speed for 30 seconds until there are no free water droplets on the surface of the leaves. S4. Pre-freezing: Spread the dehydrated raw material in layers on a food-grade stainless steel freeze-drying tray, ensuring that the layers do not overlap and the thickness is ≤8mm; place the tray in a -38℃ quick-freezing cold storage for 5 hours to pre-freeze until the core temperature of the material reaches below -30℃. S5. Main drying: Push the pre-frozen tray into the freeze-drying chamber, close the chamber door and seal it, start the vacuum pump, control the vacuum degree inside the chamber to 30Pa, raise the temperature of the heating plate to 5℃, and continue drying for 15 hours. S6. Desorption and Drying: After the main drying is completed, the heating plate is heated to 25°C, the vacuum degree is maintained at 40Pa, and desorption and drying continues for 6 hours to completely remove the bound water. S7. Crushing and Packaging: The dried lettuce is immediately transferred to a low-temperature crusher for crushing and then passed through a 60-mesh sieve. It is then quickly transferred to a mixed nitrogen packaging machine and packaged in aluminum foil composite bags filled with 99.9% high-purity nitrogen. After the air is squeezed out, the bags are heat-sealed to obtain polyphenol freeze-dried powder.

[0034] Reference Figure 2 The preparation method of the above-mentioned functional feed containing polyphenols includes the following steps: P1. Weigh out corn, soybean meal, wheat bran, and rice bran according to the proportions, grind them separately using a grinder, and then pass them through a 60-mesh sieve. P2. Put the crushed basic raw materials into a twin-shaft paddle mixer, add Jinyuwang premix, and mix for 5 minutes to obtain basic feed. P3. Add polyphenol freeze-dried powder to the mixer at a ratio of 1g polyphenol feed packet per kilogram of basic feed, and continue mixing for 10 minutes under nitrogen protection, controlling the coefficient of variation of mixing uniformity to be ≤7%; P4. The mixed feed is fed into a pellet mill and pelleted at 60°C. Then it is cooled to room temperature (temperature difference from room temperature ≤ 5°C) by a cooler. After sieving to remove powder, it is vacuum packaged to obtain the finished product.

[0035] Example 2

[0036] The difference between this embodiment and Embodiment 1 lies in the preparation process of the polyphenol meal kit: In S2, the color-protecting soaking time is 3 min; in S4, the pre-freezing temperature is -35℃ and the pre-freezing time is 6 h; in S5, the vacuum degree is 10 Pa, the heating plate temperature is 0℃, and the drying time is 18 h; in S6, the heating plate temperature is 20℃, the vacuum degree is 20 Pa, and the desorption drying time is 8 h; in S7, it is passed through a 40 mesh sieve.

[0037] During feed preparation: the mixing time in P3 is 8 min; the pelleting temperature in P4 is 55℃.

[0038] Example 3

[0039] The difference between this embodiment and Embodiment 1 lies in the preparation process of the polyphenol meal kit: In S2, the color-protecting soaking time is 5 min; in S4, the pre-freezing temperature is -40℃ and the pre-freezing time is 4 h; in S5, the vacuum degree is 50 Pa, the heating plate temperature is 10℃, and the drying time is 12 h; in S6, the heating plate temperature is 30℃, the vacuum degree is 60 Pa, and the desorption drying time is 4 h; in S7, it is passed through an 80 mesh sieve.

[0040] During feed preparation: the mixing time in P3 is 12 min; the pelleting temperature in P4 is 65℃.

[0041] Performance test Fifteen healthy Duroc-Landrace-Large White crossbred pigs weighing 65±2kg from the same batch, which were in the late fattening stage, were selected as experimental animals and randomly divided into three groups of five pigs each. Each group was fed one of three different feeds: Control group 1 (feed 1): fed with a commercially available brand of fattening pig feed, with the following composition: corn 53%, soybean meal 19%, wheat bran 5%, rice bran 10%, biscuit powder 10%, and salt 3%. Control group 2 (feed 2): fed with a basic feed without added polyphenols (55% corn, 20% soybean meal, 12% wheat bran, 4% Jinyuwang premix, and 5% rice bran). Experimental group (feed 3): fed with the polyphenol-containing functional feed prepared in Example 1.

[0042] The experimental pigs had free access to feed and water, and were fed and managed according to standard practices for 45 days. The results are as follows: Table 1. Results of growth performance testing

[0043] As shown in Table 1, the average final weight of the pigs in the experimental group (feed 3) reached 114.6 kg, and the weight gain rate was as high as 69.7%, which was significantly higher than that of the two control groups. This indicates that the polyphenol-containing functional feed of this application can significantly promote the growth of fattening pigs and increase their daily weight gain.

[0044] Table 2. Results of Carcass Quality Measurement

[0045] As shown in Table 2, the slaughter rate of the experimental group of pigs remained stable at over 73%, the lean meat rate reached over 65%, and the fat rate dropped to around 15%. Compared with the control group, the lean meat rate was significantly increased and the fat rate was significantly reduced, indicating that the functional feed of this application can effectively improve carcass quality, increase lean meat rate, and improve meat quality.

[0046] During the experiment, it was observed that the experimental group of pigs had shiny coats, rosy skin, and good mental condition. The incidence of diarrhea and respiratory diseases was significantly lower than that of the control group, indicating that the polyphenol-containing functional feed of this application can effectively enhance the immunity and stress resistance of fattening pigs and improve the biosecurity level of breeding.

[0047] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A functional feed containing polyphenols, characterized in that: The product comprises the following components by weight percentage: 55% corn, 20% soybean meal, 12% wheat bran, 4% Jinyuwang premix, and 5% rice bran; 1g of polyphenol meal pack is added per kilogram of the functional feed; the polyphenol meal pack is freeze-dried powder made from purple lettuce through vacuum freeze-drying.

2. The functional feed containing polyphenols according to claim 1, characterized in that: The Jinyuwang premix provides the following per kilogram of diet: Vitamin A 120 KIU, Vitamin E 3400 mg, Vitamin B1 48 mg, Vitamin B6 85 mg, Pantothenic acid 300 mg, Copper 220 mg, Manganese 2300 mg, Lysine 5.5%, and Total Phosphorus 2.3%.

3. The functional feed containing polyphenols according to claim 1, characterized in that: The preparation method of the polyphenol meal kit includes the following steps: S1. Raw material selection: Select purple lettuce with no yellow leaves, no rot, no insect holes, and uniform maturity, and remove old roots, tough stems and blackened or damaged leaves. S2. Cleaning and color protection: After rough washing with running water to remove mud and impurities, soak in a 0.1% citric acid + 0.05% vitamin C aqueous solution at room temperature for 3-5 minutes, then rinse with clean water. S3. Draining and dehydration: Spread the washed lettuce out to drain for 5 minutes, then centrifuge at low speed for 30 seconds to remove surface free water. S4. Pre-freezing: Spread the raw material in a single layer on a freeze-drying tray with a leaf thickness of ≤8mm, and place it in an environment of -35℃~-40℃ for 4~6 hours to pre-freeze until the core temperature of the material is ≤-30℃. S5. Main drying: Send the pre-frozen material into the freeze-drying chamber, control the vacuum degree in the chamber to be 10-50 Pa, the heating plate temperature to be 0-10℃, and dry for 12-18 hours. S6. Drying: After the main drying is completed, the heating plate is heated to 20-30°C, the vacuum degree is maintained at 20-60Pa, and drying continues for 4-8 hours; S7. Crushing and Packaging: The dried material is crushed by a low-temperature crusher, passed through a 40-80 mesh sieve, and packaged in nitrogen-filled aluminum foil composite bags under nitrogen protection to obtain polyphenol freeze-dried powder.

4. A functional feed containing polyphenols according to claim 3, characterized in that: The freeze-drying tray mentioned in step S4 is made of food-grade stainless steel, with the raw food layers laid flat without overlapping.

5. A functional feed containing polyphenols according to claim 3, characterized in that: The nitrogen gas introduced in step S7 has a purity of 99.9%.

6. The functional feed containing polyphenols according to claim 1, characterized in that: The polyphenol meal pack contains a total polyphenol content ≥15mg / g and anthocyanin content ≥3mg / g.

7. A method for preparing a polyphenol-containing functional feed, used to produce the polyphenol-containing functional feed as described in claim 1, characterized in that: Includes the following steps: P1. Weigh out corn, soybean meal, wheat bran, and rice bran according to the proportions, grind them separately, and pass them through a 60-mesh sieve. P2. Put the crushed basic raw materials into the mixer, add Jinyuwang premix, and mix evenly to obtain the basic feed. P3. Add polyphenol freeze-dried powder to the basic feed at a ratio of 1g polyphenol meal pack per kilogram of basic feed, and mix evenly under nitrogen protection. P4. After the mixed feed is pelleted, cooled, and sieved, it is vacuum-packed to obtain the finished product.

8. The method for preparing a polyphenol-containing functional feed according to claim 7, characterized in that: In step P3, the mixing time is 8–12 min, and the coefficient of variation of the mixing uniformity is ≤7%.

9. The method for preparing a polyphenol-containing functional feed according to claim 7, characterized in that: In step P4, the pelleting temperature shall not exceed 65℃, and the temperature difference between the feed and room temperature after cooling shall be ≤5℃.

10. The application of a polyphenol-containing functional feed according to claim 1 in the late-stage fattening pig farming, characterized in that: The functional feed is used to feed fattening pigs weighing over 65kg, with free access and a feeding cycle of over 45 days.

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