9 results about "Meat chicken" patented technology

The application discloses a biological additive for promoting poultry feather development and application thereof, and belongs to the technical field of animal breeding. The biological additive is prepared from scallop skirt oligopeptide and cantharides polypeptide at a mass ratio of 1:1. Animal experiments show that, when meat chickens are fed with 60 mg of the biological additive per 1 kg of basic feed, the growth of the meat chickens can be promoted, and more importantly, the feather development of the meat chickens can be significantly and synergistically promoted, and the length of the main wing feathers is obviously increased. Cytological studies further prove that the biological additive can synergistically promote the proliferation of poultry hair follicle epidermal stem cells, and the effect is better than that of an EGF positive control. Therefore, the biological additive developed by the application is safe, efficient and green, effectively solves the problems of drug residues and drug resistance possibly caused by traditional chemical additives, provides a sustainable solution for poultry breeding, and has important economic and application values.

The application provides a SNP molecular marker and a breeding application method which are significantly related to the content of chicken meat flavor substance (E, E)-2,4-decadienal. The SNP molecular marker is rs316165567, contains a nucleotide sequence with a polymorphism of C / A at 2,519,798 bp of chicken chromosome 14, and when the genotype of the site is AA, the content of (E, E)-2,4-decadienal of the chicken meat sample is higher. The established molecular assisted breeding technology can early select the high-quality chicken flavor quality traits by determining the genotype of the SNP site of the measured chicken, can improve the content of (E, E)-2,4-decadienal of the chicken breast, and has great industrial application value and economic and scientific research value.

The invention discloses a broiler feed added with bacteria and enzyme for synergistic fermentation and an application method of the broiler feed, and relates to the technical field of biological fermentation feeds, the broiler feed comprises the following raw materials in parts by weight: 60-70 parts of soybean meal, 20-25 parts of corn flour, 10-15 parts of wheat bran, 0.5-1.0 part of sodium alginate, 0.1-0.2 part of xylooligosaccharide and a complex microbial inoculant; the complex microbial inoculant comprises bacillus subtilis and lactobacillus plantarum, relative to the mass of the fermentation substrate, the inoculum size of the bacillus subtilis is 0.8 * 10 < 6 >-1.2 * 10 < 6 > CFU / g, and the inoculum size of the lactobacillus plantarum is 1.8 * 10 < 6 >-2.2 * 10 < 6 > CFU / g. Through specific parameter-oriented process control and a gradient post-treatment process, the problems of non-uniform distribution of active ingredients and surface cracking in feed processing are solved, the structural compactness and uniformity of feed particles are improved, the acid-resistant protection effect and stomach-passing survival rate of active substances are enhanced, and the feed quality is improved. The intestinal health and the growth performance of animals are effectively improved.

The invention discloses a broken sugar dietary therapy formula based on zaocys dhumnade or cobra and a preparation method, and relates to the technical field of health preservation. The method comprises the following steps: S1, raw material pretreatment: treating sandworms: taking 1.5 kg of dry sandworms, removing sandbags, washing, and baking at 170 DEG C for 4 hours for later use; 135kg of zaocys dhumnade meat and 60kg of chicken are taken, washed and diced; taking 35kg of soybeans and 20kg of hericium erinaceus, washing and soaking for 2 hours; 2 kg of ginseng and 2 kg of dendrobe are taken and washed; 25 kg of dried scallops are taken and washed; s2, performing boiling and performing filling; aluminum cans are filled with the soup bases through an automatic filling machine (258 g per can), and the aluminum cans are sealed immediately; and S4, outer packaging: putting the sterilized tank body and the self-heating bag into an outer bowl, sealing with a film, and boxing. According to the invention, through the setting of a sugar-breaking dietary therapy method, the problems that the existing sugar-breaking or diet intervention product focuses on nutrient control and lacks systematic collaborative design and scientific proportioning for functional components (such as medicinal and edible active components) are solved.

The invention provides an SNP (Single Nucleotide Polymorphism) molecular marker remarkably related to the content of a chicken flavor substance (E, E)-2, 4-decadienal and a breeding application method. The SNP molecular marker is rs316165567 and contains nucleotide sequences with C / A polymorphism at 2nd, 519th and 798bp positions on a chicken chromosome 14, and when the genotype of the site is AA, the content of (E, E)-2, 4-decadienal of a corresponding chicken sample is high. According to the established molecular assisted breeding technology, the flavor quality character of the high-quality broiler chicken is selected in an early stage by determining the genotype of the SNP site of the chicken to be detected, the content of the chicken breast muscle (E, E)-2, 4-decadienal can be increased, and the molecular assisted breeding technology has great industrial application value and economic and scientific research value.

This invention discloses a method for producing foie gras sausage. The method includes the following steps: ingredient selection, cutting, chopping, stuffing, drying and steaming, and sugar smoking. During the chopping process, lean pork and chicken breast are chopped into a paste, then cooked foie gras is added and chopped to 0.6 cubic centimeter particles, and auxiliary ingredients are added and mixed well. Drying and steaming are carried out sequentially in an automatic smokehouse, involving drying, steaming, and degassing. Sugar smoking is performed at 300-350℃ for 4-6 minutes until the surface turns golden yellow. This invention effectively preserves the unsaturated fatty acids, lecithin, linoleic acid, and other nutrients in foie gras, resulting in a foie gras sausage with a delicate texture, unique flavor, and easy portability and storage. It provides a new approach for the deep processing of foie gras and has high economic value and market prospects.

The invention relates to the technical field of food processing, in particular to a low-pressure low-temperature slow cooking pretreatment process for keeping the appearance of a whole roasted chicken intact, which comprises the following steps: pretreating a broiler chicken, uniformly smearing a mixed solution on the surface of the whole chicken to form a protective film, putting the whole chicken into low-pressure slow cooking equipment, adding a pretreatment solution to completely immerse the whole chicken, and performing low-pressure slow cooking on the whole chicken. The method comprises the following steps of: heating the equipment to 60-65 DEG C, closing the equipment, vacuumizing until the pressure in the equipment is 0.03-0.05 MPa, raising the temperature in the equipment to 60-65 DEG C, keeping the pressure and the temperature, and carrying out slow cooking treatment for 40-60 minutes. The low pressure of 0.03-0.05 MPa and the low temperature of 60-65 DEG C are adopted for slow cooking treatment, the low-pressure environment can accelerate permeation of flavor substances in pretreatment liquid into the chicken, the flavoring time is shortened, meanwhile, pores in chicken tissue are increased, water retention is facilitated, meanwhile, the denaturation speed of protein in the chicken can be slowed down under the low-temperature condition, and the taste of the chicken is improved. Muscle fibers are prevented from being excessively tightened, and meat is fresher, tender and juicy.

The invention belongs to the technical field of animal foods, and relates to a nutritional food for improving joint health of pets and a preparation method thereof. The nutritional food comprises the following raw materials: sweet potato powder, chicken powder, enzymolysis chicken, chicken oil, grains, beef powder, starch, fruit and vegetable powder, chicken liver powder, whole goat milk powder, fish oil, linseed oil, yolk powder, vitamin E, sodium hyaluronate, bovine bone collagen peptide, glucosamine hydrochloride, chondroitin sulfate, dimethyl sulfone, a vitamin mineral premix and a Chinese herbal medicine premix. The nutritional food for improving joint health of pets provided by the invention is rich in nutrition, good in palatability and simple in production process, does not lose nutrition of the raw materials, and promotes and improves digestibility of the nutritional food. Animal experiments show that the nutritional food for improving the joint health of the pets has the advantages that the Lequesne score of canine arthritis is reduced, the levels of IL-1beta and TNF-alpha in canine serum are reduced, the level of CTXII in the canine serum is reduced, and the canine osteoarthritis is effectively prevented and treated.

The application provides a Wenchang chicken strain feeding method for salt roasting, which comprises the following steps: a Wenchang chicken main feed formula component is prepared by mixing big potatoes, corn, brown rice and cake meal; a Wenchang chicken compound formula component is prepared by mixing cornus officinalis, red onion oil and camphor seed extract; the dosage ratio of the Wenchang chicken main feed and the Wenchang chicken compound is 1:0.03-0.08; the Wenchang chicken main feed and the Wenchang chicken compound are mixed to obtain total feed; and the feeding amount of the total feed is 60-80 g / d / bird, and the total feed is fed 1-3 times per day. The Wenchang chicken strain feeding method for salt roasting is optimized by combining the Wenchang chicken main feed formula and the compound formula, which is helpful to improve the meat quality of the Wenchang chicken, and can make the Wenchang chicken replace the egg chicken as a new salt roasting chicken processing material. The Wenchang chicken has better meat color, water holding capacity, fresh and tender meat quality and more juice, and the feeding cost is reduced.