A compound fermented feed additive for improving pork flavor and unsaturated fatty acid

Abstract

The application discloses a compound fermented feed additive for improving pork flavor and unsaturated fatty acid, and relates to the technical field of feed additives, which comprises the following raw materials in parts by mass: 20-35 parts of Pteroxygonum giraldii, 18-30 parts of linseed meal, 15-28 parts of perilla seed meal and 3-8 parts of compound probiotics; the compound probiotics are compounded by Lactobacillus plantarum, Bacillus subtilis and Saccharomyces cerevisiae at an active bacteria quantity ratio of 2:1:1. The application has a non-obvious coupling synergistic effect due to the unique four-component synergistic system, and solves the technical problems of the conventional additives, such as the inability to improve pork flavor, the inability to enrich unsaturated fatty acid and the low fermentation utilization rate, by combining a two-stage segmented fermentation process.

Description

Technical Field

[0001] This invention relates to the field of feed additive technology, specifically to a compound fermented feed additive that enhances the flavor and unsaturated fatty acids of pork. Background Technology

[0002] In large-scale pig farming, commercial pigs are generally fed high-energy, high-protein intensive compound feed, resulting in short breeding cycles and rapid growth. However, this also leads to problems such as bland flavor, overly fatty meat, and a lack of functional nutrients in commercial pork. Currently, the research and development of conventional feed additives on the market mostly focuses on optimizing basic breeding performance, such as promoting pig growth, improving feed conversion rate, and preventing common diseases. Very few additives can specifically regulate pig muscle metabolism, improve the deposition of flavor substances in pork, or enrich functional unsaturated fatty acids. Their functions are singular and lack targeting.

[0003] Meanwhile, existing feed fermentation additives generally employ single aerobic or single anaerobic fermentation processes, resulting in a fixed and singular fermentation method. This leads to insufficient degradation of the effective components in the raw materials, low conversion rates of active substances, and poor retention of functional precursors, making it impossible for them to be continuously and stably absorbed and utilized by the pig's intestines. Furthermore, existing functional feed additive formulations are simple, lacking synergistic mechanisms in their ingredient combinations. They can only provide single-nutrient supplementation and cannot simultaneously address pork flavor improvement and unsaturated fatty acid enrichment, failing to meet current consumer demand for high-quality, highly nutritious, and flavorful premium pork products. Summary of the Invention

[0004] The purpose of this invention is to provide a compound fermented feed additive that enhances the flavor and unsaturated fatty acids of pork, thereby solving the technical problems of poor flavor improvement, weak enrichment capacity of functional unsaturated fatty acids, simple fermentation process, and low raw material utilization rate of existing feed additives, and achieving multiple effects such as upgrading pork flavor, optimizing meat quality, and enriching functional nutrients.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a compound fermented feed additive for enhancing pork flavor and unsaturated fatty acids, comprising the following raw materials by weight: 20-35 parts of violet leaf crushed rice, 18-30 parts of flaxseed meal, 15-28 parts of perilla seed meal, and 3-8 parts of compound probiotics. The compound probiotics are formed by a precise blend of Lactobacillus plantarum, Bacillus subtilis and Saccharomyces cerevisiae in a live bacteria ratio of 2:1:1 to create a functionally differentiated and synergistic microbial community system. Bacillus subtilis specifically degrades macromolecular anti-nutritional factors and breaks down fiber structures in raw materials; Lactobacillus plantarum undergoes targeted metabolism to generate meat-characteristic flavor precursors; and Saccharomyces cerevisiae specifically catalyzes the conversion of linolenic acid and linoleic acid into active precursors of Omega-3 unsaturated fatty acids.

[0006] In a further embodiment, the optimal synergistic ratio is: 28 parts of violet leaf crushed rice, 24 parts of flaxseed meal, 22 parts of perilla seed meal, and 6 parts of compound probiotics. This ratio was obtained through screening by multiple groups of gradient control experiments. The active ingredients of each raw material are complementary without antagonism. The metabolic efficiency of the microbial community, the yield of flavor substances, and the conversion rate of unsaturated fatty acids reach their peak simultaneously, which has a non-obvious optimal compatibility effect.

[0007] A method for preparing a compound fermented feed additive that enhances pork flavor and unsaturated fatty acids, used in the preparation of compound fermented feed additives, includes the following steps: S1. Raw material pretreatment: Crush and pass through a 40-60 mesh sieve, crush violet leaves, flaxseed meal, and perilla seed meal separately, mix them evenly, adjust the moisture content of the mixed powder to 45%-55%, and construct a porous and loose fermentation substrate system suitable for the layered metabolism of compound probiotics. S2. Aerobic activation fermentation: Introduce compound probiotics and aerobic ferment at 28-32℃ for 24-48 hours. Utilize the aerobic environment to awaken the overall proliferation activity of the compound microbial community, break the fiber structure of the raw materials, degrade anti-nutritional factors, and initially decompose macromolecular proteins and lipids to generate primary flavor precursors and unsaturated fatty acid intermediates. S3, Anaerobic enrichment fermentation: The sealed system creates a strict anaerobic environment, and anaerobic fermentation is carried out at 25-30℃ for 3-5 days to block ineffective oxidation consumption, drive the specific secondary metabolism of the microbial community, deeply solidify flavor active substances, and directionally enrich stable Omega-3 unsaturated fatty acid precursors. S4. Post-processing: Low-temperature drying and pulverization to obtain the finished additive, retaining all heat-sensitive functional active ingredients.

[0008] In a further embodiment, the aerobic fermentation temperature of 30°C and the fermentation time of 36 hours are the optimal conditions for activation of the complex microbial community and substrate disruption; the anaerobic fermentation temperature of 28°C and the fermentation time of 4 days are the optimal steady-state metabolic parameters for flavor substance accumulation and directional conversion of unsaturated fatty acids.

[0009] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention features a unique quaternary component synergistic formulation system with non-obvious synergistic effects. It scientifically combines corydalis leaf fragments, flaxseed meal, perilla seed meal, and functional compound probiotics: corydalis leaf fragments are a natural raw material rich in selenium, flavonoids, and polysaccharides, possessing core functions such as anti-oxidation, deodorization, regulation of muscle metabolism, and improvement of meat flavor; flaxseed meal and perilla seed meal form a dual-source unsaturated fatty acid complementary substrate, significantly increasing the supply of Omega-3 precursors; the ternary compound probiotics have clear division of labor and complementary metabolism, simultaneously enhancing effects from three dimensions: substrate degradation, flavor synthesis, and fatty acid conversion. It is not a simple superposition of conventional raw materials. The proportions of each component have been screened through a large number of gradient experiments, and there is a strict optimal compatibility range. Deviation from this range will lead to a significant decrease in effect.

[0010] 2. This invention employs a two-stage progressive fermentation metabolic mechanism, breaking through the bottlenecks of traditional single fermentation technology. Compared to conventional single aerobic fermentation or single anaerobic fermentation in the industry, this invention adopts a differentiated segmented fermentation logic of "aerobic barrier breaking and activation + anaerobic targeted enrichment": the aerobic stage specifically addresses the problems of microbial dormancy, residual anti-nutritional factors in raw materials, and the difficulty in decomposing large molecules, clearing obstacles for subsequent metabolism; the anaerobic stage isolates oxygen oxidation and loss, locks in secondary metabolites, and significantly improves the stability and retention rate of flavor substances and unsaturated fatty acid precursors, forming a layered progressive metabolic mechanism that existing technologies do not possess, with significantly better technical effects than traditional processes. Detailed Implementation

[0011] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0012] This embodiment provides a compound fermented feed additive that enhances the flavor and unsaturated fatty acids of pork. By weight, it includes the following raw materials: 20-35 parts of violet leaf crushed rice, 18-30 parts of flaxseed meal, 15-28 parts of perilla seed meal, and 3-8 parts of compound probiotics. The compound probiotics are composed of Lactobacillus plantarum, Bacillus subtilis, and Saccharomyces cerevisiae in a live bacteria ratio of 2:1:1.

[0013] Furthermore, the optimal raw material ratio in this embodiment, by weight, is: 28 parts of violet leaf crushed rice, 24 parts of flaxseed meal, 22 parts of perilla seed meal, and 6 parts of compound probiotics.

[0014] Secondly, this embodiment provides a method for preparing the above-mentioned compound fermented feed additive, including the following steps: S1. Raw material pretreatment: Crush each raw material separately, pass it through a 40-60 mesh sieve, mix it thoroughly and evenly, add distilled water to adjust the moisture content of the mixed powder to 45%-55%; this particle size and moisture parameter can ensure uniform adhesion of microorganisms and appropriate oxygen permeation, which is suitable for the two-stage layered fermentation requirements. S2, Aerobic Fermentation: Introduce compound probiotics and aerobic fermentation at 28-32℃ for 24-48 hours; the core function of this stage is the recovery and proliferation of the microbial community, the breaking down of the raw material structure, and the degradation of anti-nutritional factors, which transforms the originally difficult-to-use large molecular proteins, crude fibers, and complex lipids into usable small molecular substrates. S3, Anaerobic Fermentation: A sealed fermentation system is used for anaerobic fermentation at 25-30℃ for 3-5 days. The strict anaerobic environment can inhibit substrate oxidation and loss, induce probiotics to enter the secondary metabolic stage, synthesize a large amount of aldehydes and esters for flavoring, and continuously catalyze the conversion and solidification of linolenic acid and linoleic acid into Omega-3 unsaturated fatty acids. S4. Post-processing: Low-temperature drying, pulverization and sieving to obtain the finished additive, which retains the heat-sensitive flavor active substances and unsaturated fatty acid structure to the greatest extent.

[0015] Furthermore, the optimal fermentation process parameters are: aerobic fermentation temperature 30℃, fermentation time 36h, anaerobic fermentation temperature 28℃, fermentation time 4 days.

[0016] The experimental and control groups conducted pig feeding trials simultaneously, with uniform breeding environment, breeding cycle, and basic diet. Only the additive formula and fermentation process were changed, and the experimental data were true and valid.

[0017] Basic experimental conditions: 120 three-way crossbred fattening pigs of the same age, weight, and health status were selected and randomly divided into 12 groups of 10 pigs each, with half males and half females. The same breeding temperature, humidity, and ventilation conditions were maintained. The breeding cycle was 60 days. The basic diet was conventional fattening pig feed. Each group was fed at fixed times and in fixed quantities every day and had free access to water. After the experiment, all pigs were slaughtered and samples were taken to test the pork flavor score, unsaturated fatty acid content, and muscle quality indicators.

[0018] Examples 1-5: Compound fermented feed additives of this example with different raw material ratios: All examples adopted the two-stage fermentation process of this example: aerobic fermentation for 36 hours at 30℃, and anaerobic fermentation for 4 days at 28℃. The amount of additive added was 3.5% of the total ration mass. Only the raw material ratio was adjusted. The specific ratio (parts by mass) and the test results are as follows: Example 1: 20 parts of violet leaf crushed rice, 18 parts of flaxseed meal, 15 parts of perilla seed meal, and 3 parts of compound probiotics.

[0019] Example 2: 25 parts of violet leaf crushed rice, 22 parts of flaxseed meal, 20 parts of perilla seed meal, and 5 parts of compound probiotics.

[0020] Example 3 (Optimal ratio): 28 parts of violet leaf crushed rice, 24 parts of flaxseed meal, 22 parts of perilla seed meal, and 6 parts of compound probiotics.

[0021] Example 4: 32 parts of violet leaf crushed rice, 28 parts of flaxseed meal, 25 parts of perilla seed meal, and 7 parts of compound probiotics.

[0022] Example 5: 35 parts of violet leaf crushed rice, 30 parts of flaxseed meal, 28 parts of perilla seed meal, and 8 parts of compound probiotics.

[0023] Comparative Example 1: Blank Control Group (No Additives): Throughout the entire process, the pigs were fed only the standard basal diet for pigs, without any feed additives, and all other breeding conditions were exactly the same as those in the experimental group.

[0024] Comparative Example 2: Single aerobic fermentation process (optimal raw material ratio in this example): Using the optimal raw material ratio of Example 3, only a single aerobic fermentation for 4 days was used, without the anaerobic fermentation step, and the other preparation and feeding conditions remained unchanged.

[0025] Comparative Example 3: Single anaerobic fermentation process (optimal raw material ratio in this example): Using the optimal raw material ratio of Example 3, only anaerobic fermentation for 4 days was used, without the initial aerobic activation step, and the other preparation and feeding conditions remained unchanged.

[0026] Comparative Example 4: Viola yedoensis with missing leaves (optimal process in this embodiment): Remove the violet leaves and broken rice, and the remaining raw materials, proportions, two-stage fermentation process, and feeding conditions are completely consistent with those in Example 3.

[0027] Comparative Example 5: Flaxseed meal missing (optimal process in this embodiment): The flaxseed meal was removed, and the remaining raw materials, proportions, two-stage fermentation process, and feeding conditions were completely consistent with those in Example 3.

[0028] Comparative Example 6: Absence of perilla seed meal (optimal process in this example): The perilla seed meal was removed, and the remaining raw materials, proportions, two-stage fermentation process, and feeding conditions were completely consistent with those in Example 3.

[0029] Comparative Example 7: Lack of compound probiotics (optimal process in this embodiment): No compound probiotics were added; the remaining raw materials, proportions, two-stage fermentation process, and feeding conditions were completely consistent with those in Example 3.

[0030] Statistics of test results for each group: The core testing indicators for this experiment included: the overall sensory flavor score of pork (out of 100 points, including four indicators: freshness, tenderness, juiciness, and absence of fishy smell), the content of Omega-3 unsaturated fatty acids in pork, the muscle drip loss rate, and the intramuscular fat content. Specific data are shown in the table below. Analysis of the advantages of the optimal ratio: Example 3 showed the best results among all experimental groups. Compared with other ratio experimental groups, the flavor score, Omega-3 content, and meat stability all reached peak values, proving that the optimal ratio of raw materials specified in this example is not a conventional random combination, but has a precise synergistic effect. The ratio parameters have been screened through a large number of experiments and are non-obvious. If the ratio of raw materials is too low, the supply of active substances will be insufficient, and the improvement effect will be limited; if the ratio is too high, it will cause waste of raw materials and microbial imbalance, which will reduce the deposition effect. This verifies the rationality and optimization of the ratio range of this example.

[0031] Creative Analysis of the Two-Stage Fermentation Process: Comparative Examples 2 and 3, using single-stage fermentation processes, showed significantly worse performance across various indicators compared to Example 3, which employed a two-stage fermentation process. Single-stage aerobic fermentation cannot deeply convert flavor precursors and fatty acid substrates, resulting in poor product stability; single-stage anaerobic fermentation cannot effectively activate probiotic activity or degrade anti-nutritional factors, leading to low raw material utilization. This embodiment utilizes a staged process—first aerobically activating the bacterial community and initially degrading macromolecules, then anaerobically enriching the active products—forming a unique fermentation metabolic system that represents a significant improvement over existing single-stage fermentation technologies.

[0032] Necessity analysis of each raw material component: Comparative examples 4-7, after the absence of the core raw materials, showed a significant decrease in pork flavor, unsaturated fatty acid content, and meat quality, proving that the four core raw materials in this embodiment are indispensable and have a close synergistic relationship. Viola leaf and watercress primarily improve flavor and regulate selenium metabolism; flaxseed meal and perilla seed meal primarily supply unsaturated fatty acid substrates; and the compound probiotics primarily regulate intestinal metabolism and substance deposition. The components complement each other and synergistically enhance each other's effects, demonstrating substantial characteristics beyond a simple superposition of conventional raw materials.

[0033] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A compound fermented feed additive for enhancing pork flavor and unsaturated fatty acids, characterized in that, By weight, it includes the following ingredients: 20-35 parts of violet leaf and water chestnut, 18-30 parts of flaxseed meal, 15-28 parts of perilla seed meal, and 3-8 parts of compound probiotics; The compound probiotics are formed by a precise blend of Lactobacillus plantarum, Bacillus subtilis and Saccharomyces cerevisiae in a live bacteria ratio of 2:1:1 to create a functionally differentiated and synergistic microbial community system. Bacillus subtilis specifically degrades macromolecular anti-nutritional factors and breaks down fiber structures in raw materials; Lactobacillus plantarum undergoes targeted metabolism to generate meat-characteristic flavor precursors; and Saccharomyces cerevisiae specifically catalyzes the conversion of linolenic acid and linoleic acid into active precursors of Omega-3 unsaturated fatty acids.

2. The compound fermented feed additive for enhancing pork flavor and unsaturated fatty acids according to claim 1, characterized in that, The optimal synergistic ratio is: 28 parts of violet leaf and water chestnut, 24 parts of flaxseed meal, 22 parts of perilla seed meal, and 6 parts of compound probiotics. This ratio was obtained through screening by multiple groups of gradient control experiments. The active ingredients of each raw material are complementary without antagonism. The metabolic efficiency of the microbial community, the yield of flavor substances, and the conversion rate of unsaturated fatty acids reach their peak simultaneously, which has a non-obvious optimal compatibility effect.

3. The preparation method of the compound fermented feed additive for enhancing pork flavor and unsaturated fatty acids according to claim 1, characterized in that, The preparation of the compound fermented feed additive according to any one of claims 1-2 comprises the following steps: S1. Raw material pretreatment: Crush and pass through a 40-60 mesh sieve, crush violet leaves, flaxseed meal, and perilla seed meal separately, mix them evenly, adjust the moisture content of the mixed powder to 45%-55%, and construct a porous and loose fermentation substrate system suitable for the layered metabolism of compound probiotics. S2. Aerobic activation fermentation: Introduce compound probiotics and aerobic ferment at 28-32℃ for 24-48 hours. Utilize the aerobic environment to awaken the overall proliferation activity of the compound microbial community, break the fiber structure of the raw materials, degrade anti-nutritional factors, and initially decompose macromolecular proteins and lipids to generate primary flavor precursors and unsaturated fatty acid intermediates. S3, Anaerobic enrichment fermentation: The sealed system creates a strict anaerobic environment, and anaerobic fermentation is carried out at 25-30℃ for 3-5 days to block ineffective oxidation consumption, drive the specific secondary metabolism of the microbial community, deeply solidify flavor active substances, and directionally enrich stable Omega-3 unsaturated fatty acid precursors. S4. Post-processing: Low-temperature drying and pulverization to obtain the finished additive, retaining all heat-sensitive functional active ingredients.

4. The method for preparing the compound fermented feed additive for enhancing pork flavor and unsaturated fatty acids according to claim 3, characterized in that, The aerobic fermentation temperature of 30℃ and fermentation time of 36h represent the optimal conditions for activation of the complex microbial community and substrate disruption; the anaerobic fermentation temperature of 28℃ and fermentation time of 4 days represent the optimal steady-state metabolic parameters for flavor substance accumulation and directional conversion of unsaturated fatty acids.

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