Polyphenolic Feed Additive for Meat Quality and Yield
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Solution Overview
Problem
The meat industry faces challenges in achieving a balance between high production yield and quality, with complex parameters such as color, pH, palatability, tenderness, and water holding capacity being difficult to optimize simultaneously.
Innovation Solution
Incorporating a polyphenolic composition as an additive in animal feed, comprising free ortho di- or trihydroxy phenolic acids, ellagitannins, gallic esters, flavonoids, or combinations thereof, to improve slaughtering and meat quality parameters.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If polyphenols are added to animal feed to improve production yield and growth, then growth performance and production yield are improved, but meat quality parameters (tenderness, palatability, color, pH) are not improved and may deteriorate
Solution Approach 1:
The patent changes the chemical parameters of the feed by introducing specific polyphenolic compounds (catechin, epicatechin, gallotannins, ellagitannins, proanthocyanidins) at optimized concentrations. This parameter change in the feed composition leads to improved meat quality without compromising production yield, resolving the contradiction between productivity and manufacturing precision.
Solution Approach 2:
The patent uses a composite approach by combining multiple polyphenolic compounds in specific ratios rather than using a single compound. This composite formulation (containing catechin, epicatechin, gallotannins, ellagitannins, and proanthocyanidins) synergistically improves both production yield and meat quality parameters including tenderness, palatability, color, and pH.
2Manufacturing precision
If multiple meat quality parameters (color, pH, palatability, tenderness, water holding capacity) are optimized simultaneously, then overall meat quality improves, but the complexity of the feeding regimen and composition increases
Solution Approach 1:
The patent applies universality by using polyphenolic compounds that simultaneously affect multiple meat quality parameters (tenderness, palatability, color, pH, water holding capacity) through a single feed additive solution. This multi-functional approach improves overall meat quality without requiring separate interventions for each parameter, thus avoiding increased complexity.
Data Source
AI summary
The present invention concerns use of a composition as an additive in a feed for improving slaughtering and/or meat quality parameters of meat obtained from an animal to be consumed, wherein said composition comprises at least one polyphenolic compound.