641 results about "Nutritional composition" patented technology

The invention belongs to the technical field of nutritional compositions and cosmetics, and particularly relates to an anti-aging composition and application and a product thereof. The composition provided by the invention is composed of L-ergothioneine and alpha-ketoglutaric acid, or L-ergothioneine and alpha-ketoglutaric acid salt, or L-ergothioneine and alpha-ketoglutaric acid salt. Through the synergistic effect of the L-ergothioneine and the alpha-ketoglutaric acid or the alpha-ketoglutarate, the contents of Col I and hydroxyproline in skin tissues can be remarkably increased, the expression of TGF-beta1 is up-regulated and converted, the activity of MMP-1 is inhibited, meanwhile, the malondialdehyde level is reduced to enhance the oxidation resistance, the synthesis of hyaluronic acid is promoted, and the water content of the skin is increased. The composition is simple in component and simple and convenient in preparation process, can be prepared into various products such as cosmetics, health care products or medicines, is used for achieving the effects of resisting aging, moisturizing, resisting inflammation or resisting oxidation, particularly has an excellent improvement effect on skin photoaging induced by ultraviolet rays, and is wide in application prospect.

The invention belongs to the technical field of Chinese wolfberry processing, and particularly relates to a production method of fresh-locked Chinese wolfberry rich in high-value active ingredients and the fresh-locked Chinese wolfberry. According to the method, the Chinese wolfberry fruits are pretreated before vacuum drying, namely preheating is carried out, high-temperature treatment on the fresh Chinese wolfberry fruits is rapidly realized, and the influence of stress reaction and long-time heating in later drying on functional active ingredients of the Chinese wolfberry fruits is prevented by combining medium and short infrared waves and a short-time high-temperature process. The sensory quality (such as color value and meat texture) of the Chinese wolfberry is kept at a higher level, the functional active ingredients of the Chinese wolfberry are protected, and the loss of nutritional ingredients is reduced. And the fresh-locked Chinese wolfberry fruits prepared by the process disclosed by the invention are stable in quality and have good reproducibility.

The use of a nutritional composition in the preparation of a food product for assisting in improving the memory ability in offspring, wherein the nutritional composition contains the following essential components: an active folic acid substance and fucosyllactose; and in the nutritional composition, the mass ratio of the active folic acid substance to the fucosyllactose is (0.0001-0.0015):(0.5-10). The food product exerts the effect of assisting in improving the memory ability in offspring, wherein the food product is ingested by a mother, the mother is preganant and / or lactating, and the offspring comprises fetal offspring and / or infant offspring and optionally childhood offspring.

The invention relates to the technical field of health information, in particular to a dietary inflammation tendency analysis system based on a nutrition database, which comprises a nutrition data acquisition module, a user health data acquisition module, an inflammation tendency analysis engine and a personalized diet suggestion generation module, nutrient components and user health indexes are mapped to a unified inflammation semantic space through a multi-dimensional feature embedding technology, a dietary inflammation tendency index fusing food components, metabolic states and inflammation markers is dynamically calculated based on a deep learning model, and personalized analysis is realized in combination with cloud platform data synchronization and machine learning optimization. According to the scheme, accurate quantification and dynamic evaluation of the individualized dietary inflammation risk can be realized, and the problem of insufficient analysis precision caused by data isomerism and static rules in a traditional method is solved.

The invention belongs to the field of biomedical engineering, and relates to a nutritional composition for delaying muscle attenuation and bone mass reduction based on muscle-bone axis interaction and a preparation method of the nutritional composition. In particular to a nutritional composition which comprises or consists of beta-hydroxy-beta-methylbutyric acid or salt thereof and milk-derived basic protein; wherein the mass ratio of the beta-hydroxy-beta-methylbutyric acid or the salt thereof to the milk-derived basic protein is (120: 1)-(5: 1). According to the nutritional composition disclosed by the invention, through the synergistic effect of the beta-hydroxy-beta-methylbutyric acid or the salt thereof and the milk-derived basic protein, the muscle-bone axis is jointly regulated and controlled, and the comprehensive improvement effect of muscle-bone health which cannot be achieved by a single component is achieved.

The invention discloses a diet management system for diabetic patients, which relates to the technical field of intelligent diet management and is technically characterized by comprising a data acquisition module, a nutrition analysis and suggestion generation module, a blood glucose prediction module, a feedback learning module, a personalized strategy recommendation module, an excitation and verification module and a communication module, the system automatically collects health and diet data of a user through a camera, a body fat scale, a glucometer and wearable equipment, identifies food types and estimates components by using a convolutional neural network, and realizes automatic calculation of energy and nutritional ingredients. The food-blood glucose response model constructed on the basis of individual historical data can predict postprandial blood glucose changes, sensitivity coefficients are dynamically updated through a regression correction mechanism, individualized blood glucose prediction is achieved, the system further generates intake suggestions through a component back-calculation method, and the intake suggestions and the intake suggestions are given to a user. And the result is visually displayed on the terminal in the form of a blood glucose curve and an energy distribution diagram, and real-time diet guidance is provided.

The invention relates to the technical field of computer vision, and discloses a catering consumption automatic settlement method based on image recognition, and the method comprises the steps: obtaining multi-scale image data through a multi-level image quality evaluation and self-adaptive preprocessing technology; target detection and instance segmentation are realized by adopting hierarchical feature extraction and dish template matching; carrying out dish three-dimensional measurement and volume calculation based on a stereoscopic vision and shape recovery method; realizing classification and identification of dishes through multi-modal feature fusion and an attention mechanism; performing nutrient component analysis and health assessment based on nutrition database matching and image feature analysis; and intelligent settlement is realized through price calculation, nutrition statistics, intelligent recommendation and settlement processing. According to the invention, dish identification, nutrition analysis and dynamic pricing can be rapidly completed, and a complete technical solution is provided for intelligent catering service.

The invention discloses a gastrodia elata fermented beverage and a preparation method thereof, and belongs to the technical field of food processing, the gastrodia elata fermented beverage is mainly prepared from drinking water, gastrodia elata juice, white granulated sugar and honey, and lactobacillus plantarum is adopted for fermentation. The preparation method comprises the following steps: quickly freezing the gastrodia elata, unfreezing by microwaves, and extracting the original juice to obtain the gastrodia elata juice; preparing slow-sugar gel from white granulated sugar, corn starch, konjac glucomannan, beta-cyclodextrin and citric acid; the preparation method comprises the following steps: uniformly mixing and stirring drinking water, gastrodia elata juice, slow-sugar gel and honey, grinding, homogenizing, bottling, sterilizing, cooling to a proper temperature, inoculating lactobacillus plantarum, and finally performing constant-temperature fermentation to obtain the gastrodia elata fermented beverage. The gastrodia elata fermented beverage is stable in fermentation effect, the obtained gastrodia elata fermented beverage is better in flavor and high in nutrient content and has a very good health-care function, and a new way is provided for deep processing of gastrodia elata and development of high-added-value products.

The invention discloses a desert blue-green algae large-scale culture nutrient solution and application thereof. The desert blue-green algae large-scale culture nutrient solution is prepared from urea, monopotassium phosphate, potassium chloride, sodium bicarbonate and medium trace element fertilizer. Wherein the concentrations of the urea, the monopotassium phosphate, the potassium chloride, the sodium bicarbonate and the medium trace element fertilizer are 500-550 mg / L, 20-30 mg / L, 10-15 mg / L, 10-15 mg / L and 10 mg / L respectively. The invention provides a nutrient solution special for large-scale cultivation of desert blue-green algae, and solves the technical problems of high cost, low yield and low blue-green algae purity of large-scale cultivation of desert blue-green algae in the prior art. The nutrient solution composition provided by the invention can balance each nutrient composition, so that the nutrient composition can be more suitable for the nutritional requirements of the growth of the desert blue-green algae.

The present application belongs to the field of functional substance research, and particularly relates to a nutritional composition for promoting brain development and use thereof. The nutritional composition provided by the present application comprises essential active ingredients shown in (i) and (ii) as follows: (i) lysophosphatidylethanolamine; (ii) 3'-SL; wherein the essential active ingredient shown in (i) at least comprises lysophosphatidylethanolamine with a fatty acid chain with a length of 14-22 carbon atoms connected at the sn-1 position, and in the nutritional composition, the mass ratio of the essential active ingredient shown in (i) to the essential active ingredient shown in (ii) is 1:(1-450). The combination of lysophosphatidylethanolamine and breast milk oligosaccharide 3'-SL can effectively promote the overall development of the body, especially the brain development, and improve the relative gene expression amount of brain-derived neurotrophic factor and glial cell-derived neurotrophic factor in brain tissue, thereby effectively assisting the improvement of cognitive ability.

The application relates to the field of food processing, and particularly discloses a factory high-efficiency oyster shell opening technology for fresh oyster meat and application thereof. The method comprises the steps of removing ropes, drum cleaning, low-temperature blanching for opening shells, cooling and manual meat taking. The application combines the drum cleaning and low-temperature blanching technology of a new oyster special cleaning machine, the oyster surface is cleaned through the new oyster special cleaning machine, and a 1-5mm shell opening effect is formed, then 3-4% salt water at 50-60 DEG C is used for blanching, the closed shell muscle protein is slightly denatured, the shell opening range is expanded to 5-20mm, and finally the meat is taken manually after cooling and stored. Compared with the traditional oyster opening method of directly prying open with an oyster opening knife held in hand, the meat taking speed is increased by more than 86%, the labor intensity is reduced, the hands of workers are prevented from being injured, the freshness and integrity of the oyster meat are ensured, the loss of nutritional components is small, the cost is controllable, and the method is suitable for factory large-scale production of oysters.

The invention relates to a feed additive for producing high-nutrition low-cholesterol eggs. The feed additive comprises natural grains, microalgae and a microalgae extract, and is prepared from the following raw materials in percentage by weight: 20-70% of corn, 5-10% of wheat bran, 5-10% of soybean meal, 5-20% of spirulina powder, 5-20% of chlorella powder and 5-20% of haematococcus pluvialis. The feed additive is added into laying fowl feed according to the proportion of 1-2wt%, the feed additive and the laying fowl feed are uniformly mixed and then fed, low-cholesterol poultry eggs rich in protein, algae source carotenoid, calcium, magnesium, zinc, iron and other nutritional ingredients can be stably obtained after the laying fowl feed is fed for 2 weeks, compared with common poultry eggs, the cholesterol content can be reduced by 26%, and the poultry eggs are fine and smooth in taste, free of fishy smell and good in taste. The nutrition and quality of poultry eggs are remarkably improved, and economic benefits are improved.

The utility model discloses a kind of storage devices for cranberry processing, belong to cranberry processing technical field, to solve the existing technology aims at solving the traditional cranberry storage mode of existing technology usually is to directly stack the fruit after picking on the ground of warehouse or simple container, large amount of accumulation can make between fruit mutual extrusion, affect the quality of whole batch cranberry Problem. Including storage box, baffle and locking mechanism, the upper surface of storage box is provided with feeding opening, the inside of storage box is arrayed with multiple groups of layer plates, multiple groups of layer plates divide the inside of storage box into multiple independent storage cavities, the sidewall of storage box is respectively provided with baffle corresponding multiple storage cavities. The storage device for cranberry processing, cranberry can be automatically stored in different storage cavities in layer, avoid the centralized extrusion of large amount of fruit, effectively maintain the integrity and freshness of cranberry, reduce juice loss and loss of nutrient composition.

The present invention provides a nutritional composition comprising one or more of vitamin D, polydextrose and galacto-oligosaccharides in combination with a calcium source. The composition has the effect of improving the intestinal mucosal barrier including improving intestinal mucosal permeability, modulating expression of intercellular tight junction proteins, improving intestinal mucosal tissue structure and improving levels of markers of the intestinal mucosal barrier.

The invention relates to nutritional compositions for infants and in particular formulae for infants comprising human milk oligosaccharides, specific bifidobacteria, and urea as non-protein nitrogen source for improving the intestinal microbiota.

The present invention relates to nutritional compositions comprising digestible carbohydrates, lipids, proteins, 3-fucosyl lactose (3-FL) and a butyrate source, which are suitable for providing nutrition to an infant or young child suffering from or at risk of developing a food allergy, preferably cow milk protein or egg allergy, wherein the protein is or consists essentially of hydrolysed protein and / or free amino acids, and wherein the butyrate is provided in the form of dietary butyrate and / or by non-digestible saccharides selected from non-digestible polysaccharides, non-digestible oligosaccharides or mixtures thereof capable of undergoing microbial fermentation in the gastrointestinal tract to produce butyrate, and uses thereof.

The present application relates to a nutritional composition, a product comprising the same and use thereof in the preparation of a product for alleviating synaptic plasticity impairment of a body. The nutritional composition comprises: docosahexaenoic acid (DHA) and / or a metabolic precursor thereof, sodium hyaluronate (SH), and lactoferrin (LF). When docosahexaenoic acid (DHA), sodium hyaluronate (SH) and lactoferrin (LF) are used in combination, they can synergistically alleviate synaptic plasticity impairment of a body, in particular, increase nerve growth factor (NGF) content and / or brain-derived neurotrophic factor (BDNF) content in PC12 cells of the body, and / or increase expression of synaptic-related proteins in PC12 cells of the body.

A beverage preparation device, a control method, and a control device. The beverage preparation device comprises a device main body (110), an extractor (120), a pressurizing apparatus (130), and a delivery apparatus (140). The extractor (120) comprises a fluid inlet (21) and a liquid outlet (22), the liquid outlet (22) being provided with a valve (30). The apparatus main body (110) is provided with a gas channel and a liquid channel, one end of the gas channel being in communication with the external atmosphere, and the other end being in communication with the fluid inlet (21). The pressurizing apparatus (130) is disposed in the gas channel, and the delivery apparatus (140) is disposed in the liquid channel, one end of the liquid channel being in communication with the fluid inlet (21) or the gas channel. When the valve (30) is closed and the pressurizing apparatus (130) is operating, gas pressure in the extractor (120) is greater than the external atmospheric pressure. The delivery apparatus (140) injects an extraction solvent, and the pressurizing apparatus (130) injects gas for pressurization; the pressure magnitude is not constrained by temperature or flow rate. During extraction, a large number of micro- and nano-bubbles are generated by means of gas pressurization impact on the liquid, and rapid depressurization upon valve opening, improving the flavor and mouthfeel of the beverage, and accelerating the dissolution of nutrients from ingredients.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The conditioner for feed preparation comprises a supporting frame, a stirring barrel is fixedly installed on the upper surface in the supporting frame, a protective shell is fixedly installed at one end of the stirring barrel, a first gear motor is fixedly installed in the protective shell, an output shaft of the first gear motor penetrates into the stirring barrel, and a threaded blade stirring rod is fixedly installed at the end of the output shaft of the first gear motor. And the threaded blade stirring rod is rotationally installed in the stirring barrel, L-shaped rods are fixedly installed on the two sides of the supporting frame correspondingly, four sets of feed storage boxes are fixedly installed in the L-shaped rods, and quantitative supply mechanisms are fixedly installed in the four sets of feed storage boxes correspondingly. Through the design of the quantitative feeding mechanism and the control of the controller, the accurate proportioning of each group of feed raw materials can be realized, so that the accurate proportion of various nutritional ingredients in the feed can be ensured, the livestock and poultry can obtain balanced nutrition, and the requirements of the livestock and poultry are met.

The invention relates to phellinus igniarius fermented phaseolus calcaratus nutrition powder and a preparation method thereof. The preparation method comprises the following steps: soaking phaseolus calcaratus in water, sterilizing, inoculating a phellinus igniarius mother strain, and culturing to obtain a phellinus igniarius stock strain; soaking the phaseolus calcaratus in water, sterilizing, inoculating a phellinus igniarius stock seed, and performing primary fermentation culture to obtain a primary culture; crushing the primary culture into blocks and carrying out secondary fermentation culture to obtain a secondary culture; and drying and crushing the secondary culture to obtain the phellinus igniarius fermented phaseolus calcaratus nutrition powder. The invention also provides the nutrition powder prepared by the preparation method and application of the phellinus igniarius in preparation of fermented phaseolus calcaratus. The phellinus igniarius fermented phaseolus calcaratus nutrition powder prepared by the method disclosed by the invention has medicinal components of phellinus igniarius mycelia and nutritional components of grain phaseolus calcaratus, has high nutritional value and health-care efficacy, and can also be used for fermenting other grains by using phellinus igniarius according to the method disclosed by the invention; or other medicinal fungi are used for fermenting different grains.

The invention belongs to the technical field of bioactive peptide preparation and food processing, and discloses an ultrasonic-assisted preparation method of giant salamander muscle peptide zinc chelate. The preparation method comprises the following steps: pretreating giant salamander muscles; preparing giant salamander muscle polypeptide; preparing a chelate product of giant salamander muscle peptide and zinc sulfate heptahydrate under an ultrasonic condition; and carrying out alcohol precipitation separation on a chelation reaction product. The giant salamander muscle peptide zinc chelate prepared by the invention can be directly used as a natural nutrition enhancer to timely supplement nutritional ingredients necessary for a human body. The preparation method provided by the invention has the advantages of short production cycle and no pollution to the environment, and the obtained product has stable performance and high absorption efficiency and can be widely applied to the fields of foods, medicines and health care.

The disclosure relates to anti-inflammatory, oxygen-scavenging membrane vesicles derived from bacteria with modified or absent lipopolysaccharide. The disclosure further relates to pharmaceutical and nutritional compositions comprising these vesicles, and methods of using the same. Methods include therapeutic treatment of diseases associated with gut oxygenation and inflammation, such as inflammatory bowel disease, as well as non-therapeutic methods for supporting gastrointestinal health, promoting a healthy inflammatory response, and maintaining a balanced gut microbiota.

The invention provides multifunctional bacillus licheniformis as well as a derivative product and application thereof, and belongs to the technical field of microbial agents. A multifunctional bacillus licheniformis strain is separated and screened from a chicken manure fermentation pile in a chicken farm in Jianyang City in Sichuan province, is named as Bacillus licheniformis NCF and is preserved in the China Center for Type Culture Collection, the preservation address is Wuhan University, Wuhan, China, the number of the preservation center is CCTCC No.M 20242510, and the preservation time is November 11, 2024. The NCF bacterium has multiple functions, can be added into feed as an additive, helps animals to better digest and absorb nutritional ingredients in the feed, and increases the weight of the animals; organic matters in the excrement can be decomposed through high-temperature fermentation, the fermentation process is accelerated, and the composting fermentation period is shortened; the odor value and the ammonia gas concentration in different livestock and poultry manure / biogas slurry can be effectively reduced.

This invention provides a ready-to-eat convenience food made from whole colored potatoes and its preparation method. The raw materials of the ready-to-eat convenience food include the following components: colored potatoes, wheat flour, rice flour, corn flour, soybean flour, lotus root powder, wheat gluten, eggs, milk powder, modified vitamin C, citric acid solution, modified sucrose ester, granulated sugar, and baking soda. Compared with existing ready-to-eat grain foods, this invention uses fresh whole colored potatoes as the main ingredient, combined with various grain crops as raw materials, and incorporates wheat gluten, lotus root powder, eggs, and milk powder to construct a complete nutritional complex formula system in which carbohydrates, high-quality protein, and various micronutrients coexist synergistically, thus possessing the aroma and nutrition of various major grain crops such as potatoes, rice, wheat, beans, and corn. Simultaneously, this invention employs a non-frying processing method combining steaming and low-temperature drying, avoiding the destruction of nutrients caused by high-temperature frying, which helps retain natural anthocyanins and other antioxidant active substances, improving the overall antioxidant capacity of the product, and demonstrating good blood sugar control and anti-aging effects at the nutritional level.

According to the method for making the walnut meal noodles, the protein content of the noodles is increased by adding the walnut meal, meanwhile, the problem of processing performance degradation is solved by utilizing the synergistic effect of curdlan, edible salt and water, the nutritional ingredients in the walnut meal are reserved through a low-temperature drying technology, and balance of nutrition and quality is achieved. According to the method, the nutritional quality of the noodles can be remarkably improved, the protein content of the prepared walnut meal noodles reaches 13.34%, the high-protein dietary standard (larger than or equal to 13%) is met, the cooking loss rate is smaller than or equal to 7.5%, the elasticity is larger than or equal to 0.95 mm, the cost can be reduced, walnut meal waste recycling is achieved, the technology compatibility is high, and the practical popularization value is achieved.

The utility model relates to integrated mare milk processing equipment, which belongs to the technical field of mare milk processing, and comprises a processing box, the left side of the processing box is provided with a disinfection assembly for disinfecting mare milk, the disinfection assembly comprises a motor fixedly connected to the left side of the processing box, and an output shaft of the motor is fixedly connected with a rotating rod. A transmission gear is fixedly connected to the outer side of the rotating rod, a driven gear is meshed with the top of the transmission gear, a connecting rod is fixedly connected to the inner side of the circle center of the driven gear, stirring paddles are fixedly connected to the outer side of the rotating rod and the outer side of the connecting rod, and heating pipes are fixedly connected to the inner sides of blades of the stirring paddles. According to the integrated mare milk processing equipment, mare milk is uniformly heated through stirring, it is ensured that the mare milk can reach the effective disinfection temperature, most microorganisms are killed, damage to nutritional ingredients caused by local high temperature is avoided, and ultrasonic waves generated by the ultrasonic generator can damage cell structures of the microorganisms in the mare milk through the cavitation effect.

The invention provides an integrated process formula based on high-efficiency prunus humilis Bunge distilled liquor, and relates to the field of liquor making, and the integrated process formula is characterized by comprising the following steps: step 1, pretreating prunus humilis Bunge raw materials, cleaning and crushing fresh prunus humilis Bunge fruits, and adding a compound enzyme preparation in a specific proportion for enzymolysis treatment; step 2, adopting a sectional fermentation process, and firstly carrying out pre-fermentation; the method disclosed by the invention has the advantages that through an integrated process of combining compound enzyme preparation synergistic treatment, sectional precise fermentation, multi-stage distillation purification and ageing blending, the fermentation period is shortened by 50% or more, the alcohol extraction rate is increased to 85%, 70% or more of core nutritional ingredients such as calcium, iron, zinc and vitamin C in the Prunus humilis Bunge are effectively reserved, and the quality of the Prunus humilis Bunge is improved. The aroma level and flavor uniqueness of the wine body are remarkably enhanced, the efficient and low-consumption production of the high-quality prunus humilis bunge distilled wine is successfully realized, and the industrialization bottlenecks of the traditional process in the aspects of efficiency, quality and cost are comprehensively broken through.

The application provides a whole-process cold-chain preservation method for fresh large yellow croaker, which is targeted to enzyme inhibition and gradient microenvironment regulation. The method provided by the application comprises the following steps: 1, soaking the freshly caught large yellow croaker in seawater containing endogenous protease inhibitor peptides of the large yellow croaker within 30 minutes after catching, and reducing the core temperature of the fish body to 3-4 DEG C; after the soaking is completed, the surface moisture of the fish body is blown dry with sterile wind; 2, packaging the large yellow croaker after the surface moisture of the fish body is blown dry, and storing the packaged large yellow croaker in an environment with a temperature of-0.5-1 DEG C and a relative humidity of 65%-75%, so as to realize the preservation of the fresh large yellow croaker. The method provided by the application can greatly improve the preservation effect, and the endogenous protease inhibitor peptides of the large yellow croaker do not destroy the nutritional components of the fish meat, do not change the original flavor, have no chemical preservative residues, meet the green food standard, and are safer than the existing chemical preservation and soaking preservation technologies.

An object of the present disclosure is to provide a novel animal nutritional composition. The disclosure is directed to a racehorse nutritional composition, an animal nutritional composition for reducing an elevation of blood lactic acid concentrations, and an animal nutritional composition for coat improvement, each of which contains nicotinamide mononucleotide.