CN101103767A - Green meat quality modifier containing bamboo vinegar extract - Google Patents
Green meat quality modifier containing bamboo vinegar extract Download PDFInfo
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- CN101103767A CN101103767A CNA2007100695994A CN200710069599A CN101103767A CN 101103767 A CN101103767 A CN 101103767A CN A2007100695994 A CNA2007100695994 A CN A2007100695994A CN 200710069599 A CN200710069599 A CN 200710069599A CN 101103767 A CN101103767 A CN 101103767A
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Abstract
The invention discloses a green succulent improver with bamboo vinegar extract which can improve the feed and meat proportion and lean meat percentage. The invention comprises the following ingredients according to the percentage by weight: the bamboo vinegar extract accounts for 5 percent to 20 percent; rutaceae plant extract accounts for 3 percent to 15 percent; agavaceae plant extract accounts for 3 percent to 10 percent; flavonoid combination accounts for 1 percent to 10 percent; the carrier accounts for 50 percent to 80 percent; wherein the bamboo vinegar extract is made by the following method: natural bamboo veingar is adopted for being filtered by diatomite; filtrate is collected and is decompressed and distilled for 2 hours to 5 hours under the temperature of 70 +- 5 DEG C and the vacuum degree of 300 +- 100pa, and then distillate is collected; ethanol is added into the distillate, and the weight ratio between the distillate and the ethanol is 4:1, and then the distillate is reacted for 2 to 4 hours under the temperature of 180 +- 10 DEG C and the atmospheric pressure of 1.2 +- 0.2, afterwards, quiescence and separation are implemented; finally, the bamboo vinegar extract is made by removing the ethyl and methyl ethyl oxalate. The invention has the advantages of savageness, non-toxic and no side effects, the improvement of feed and meat proportion and lean meat percentage, and disease resistance.
Description
Technical field
The present invention relates to a kind of meat modifier of fowl poultry kind, especially a kind of green meat quality modifier that can improve the bamboo vinegar liquid extract of feedstuff-meat ratio and lean meat percentage.
Background technology
Since nearly half a century, Animal Genetics and Animal nutrition researcher are main goal of attack to improve the speed of growth and lean meat percentage for the research of pig always, and have obtained great success, but the raising of the speed of growth and lean meat has but brought the decline of meat quality.Animal nutrition researcher also once added clenobuterol hydrochloride (clenbuterol hydrochloride) and improved lean meat percentage and meat in feed, but clenbuterol hydrochloride is can be in livestock products residual and cause the consumer to poison, even threat to life.How from natural products, to seek a kind of lean-type feed additive that improves meat safely and efficiently, make the meat product of producing and processing meet the every safety and the sanitary index of national regulation, the consumer psychology that meets consumers in general's favors " lean meat " simultaneously, fundamentally solve the phenomenon of illegal use clenobuterol hydrochloride in feed and the feed addictive production process, ensure vast feed processing enterprise and self-employed pig raiser's economic interests, guarantee the sound development of aquaculture and safeguard the people's life security, become the actual property of the production problem that solves be badly in need of.
At present, domesticly obtained certain progress aspect the research and development of safety nuisance free lean-type feed additive, but utilized pure natural plant, the safe and efficient pig that research and development are made up of full biomass is still blank with the lean meat species improved additives.
Summary of the invention
Technical problem to be solved by this invention provides a kind of natural, nontoxic, green meat quality modifier of having no side effect, can improving the bamboo vinegar liquid extract of feedstuff-meat ratio, lean meat percentage and disease resistance.
The present invention addresses the above problem the technical scheme that is adopted: it is made up of following composition by weight percentage, bamboo vinegar extract 5～20%, rutaceae extract 3～15%, Agavaceae plant extracts 3～10%, flavone compound 1～10%, carrier 50～80%.
Bamboo vinegar extract of the present invention prepares with following method: get natural bamboo vinegar liquid, use diatomite filtration; Collect filtrate, decompression distillation is 2～5 hours under 70 ± 5 ℃, 300 ± 100pa vacuum, collects distillate; Add ethanol in distillate, distillate: the weight ratio of ethanol is 4: 1, again in 180 ± 10 ℃, under 1.2 ± 0.2 atmospheric pressure, reacts 2～4 hours, and standing separation is removed ethyl acetate, obtains bamboo vinegar extract.
Rutaceae extract of the present invention is one or more the mixture in Chinese prickly ash, oranges and tangerines, trifoliate orange, shaddock, orange, evodia rutaecarpa, Radix zanthoxyli and the cork tree fruit extract.
Agavaceae plant extracts of the present invention is one or more the mixture in American aloe, sisal hemp, yucca, sansevieria trifasciata and the ti extract.
Flavone compound of the present invention is one or more the mixture in flavones, isoflavones, anthocyanidin, Quercetin, rutin and the flavonols.
Carrier of the present invention is one or more the mixture in powder-beta-dextrin, chitin, xanthans, diatomite, medical stone, bentonite, zeolite and the sepiolite.
Rutaceae extract of the present invention prepares with following method: get the rutaceae fruit, 60～80 ℃ of dryings 3 hours, pulverize, 95% ethanol that adds 3 times of volumes, ultrasonic power 800W, ultrasonic circulation was extracted 2 hours under 60 ℃ of conditions, extract is under 45 ± 5 ℃ of temperature, pressure 0.1 ± 0.02Mpa, rotating speed 17r.p.m condition, decompression distillation is 2～3 hours in rotary evaporator, collects residue, obtains the rutaceae extract.
The present invention compared with prior art, have following beneficial effect: adopting natural materials such as bamboo vinegar extract, rutaceae extract, Agavaceae plant extracts is primary raw material, can promote the feedstuff-meat ratio of growth of animal, raising feed, the generation that improves the stink of livestock and poultry lean meat percentage, reduction disease incidence rate, minimizing farm animal excrement, without any side effects, ensure the pork edible safety.
The specific embodiment
Bamboo vinegar extract is 12Kg in the present embodiment, and the rutaceae extract is 5Kg, and the Agavaceae plant extracts is 5Kg, and flavone compound is 1Kg, and carrier is 77Kg.
Wherein the preparation method of bamboo vinegar extract is as follows:
(1) gets natural bamboo vinegar liquid 15Kg, use diatomite filtration;
(2) collect filtrate, decompression distillation is 4 hours under 70 ℃, 300pa vacuum, collects distillate;
(3) add ethanol in distillate, distillate: the weight ratio of ethanol is 4: 1, under 180 ℃, 1.2 atmospheric pressure, reacts 3 hours again, and standing separation is removed ethyl acetate, obtains bamboo vinegar extract 12Kg.
Wherein the rutaceae preparation method of extract is as follows:
Get rutaceae cork tree fruit 100Kg, 70 ℃ of dryings 3 hours, pulverize, 95% ethanol that adds 3 times of volumes, ultrasonic power 800W, ultrasonic circulation was extracted 2 hours under 60 ℃ of conditions, extract is under 45 ℃ of temperature, pressure 0.1Mpa, rotating speed 17r.p.m condition, decompression distillation is 3 hours in rotary evaporator, collects residue, obtains rutaceae extract 5Kg.
Wherein the Agavaceae plant extracts is American aloe extract 5Kg.The preparation method of Agavaceae plant extracts is a prior art, no longer describes in detail.
Flavone compound wherein is the mixture of flavones 500g, anthocyanidin 50g, Quercetin 150g, isoflavones 300g.
Carrier wherein is the mixture of chitin 10Kg, sepiolite 67Kg.
When making this meat modifier, with the whole mixings of above material, microwave low-temperature vacuum drying under 50 ℃, 0.1Mpa pressure, pack gets final product.
One of using method adds the 99Kg pig feed for getting this meat modifier 1Kg, gets final product in this ratio mixing.
Except that present embodiment, the rutaceae extract also can be one or more the mixture in Chinese prickly ash, oranges and tangerines, trifoliate orange, shaddock, orange, evodia rutaecarpa, Radix zanthoxyli and the cork tree fruit extract.
Except that present embodiment, the Agavaceae plant extracts also can be one or more the mixture in American aloe, sisal hemp, yucca, sansevieria trifasciata and the ti extract.
Except that present embodiment, carrier also can be one or more the mixture in powder-beta-dextrin, chitin, xanthans, diatomite, medical stone, bentonite, zeolite and the sepiolite.
Claims (7)
1. the green meat quality modifier of a bamboo vinegar liquid extract, form by following composition by weight percentage: bamboo vinegar extract 5～20%, rutaceae extract 3～15%, Agavaceae plant extracts 3～10%, flavone compound 1～10%, carrier 50～80%.
2. the green meat quality modifier of bamboo vinegar liquid extract according to claim 1 is characterized in that: described bamboo vinegar extract prepares with following method,
(1) gets natural bamboo vinegar liquid, use diatomite filtration;
(2) collect filtrate, decompression distillation is 2～5 hours under 70 ± 5 ℃, 300 ± 100pa vacuum, collects distillate;
(3) add ethanol in distillate, distillate: the weight ratio of ethanol is 4: 1, under 180 ± 10 ℃, 1.2 ± 0.2 atmospheric pressure, reacts 2～4 hours again, and standing separation is removed ethyl acetate, obtains bamboo vinegar extract.
3. the green meat quality modifier of bamboo vinegar liquid extract according to claim 1 is characterized in that: described rutaceae extract is one or more the mixture in Chinese prickly ash, oranges and tangerines, trifoliate orange, shaddock, orange, evodia rutaecarpa, Radix zanthoxyli and the cork tree fruit extract.
4. the green meat quality modifier of bamboo vinegar liquid extract according to claim 1 is characterized in that: described Agavaceae plant extracts is one or more the mixture in American aloe, sisal hemp, yucca, sansevieria trifasciata and the ti extract.
5. the green meat quality modifier of bamboo vinegar liquid extract according to claim 1 is characterized in that: described flavone compound is one or more the mixture in flavones, isoflavones, anthocyanidin, Quercetin, rutin and the flavonols.
6. the green meat quality modifier of bamboo vinegar liquid extract according to claim 1 is characterized in that: described carrier is one or more the mixture in powder-beta-dextrin, chitin, xanthans, diatomite, medical stone, bentonite, zeolite and the sepiolite.
7. according to the green meat quality modifier of claim 1 or 3 described bamboo vinegar liquid extracts, it is characterized in that: described rutaceae extract prepares with following method, get the rutaceae fruit, 60～80 ℃ of dryings 3 hours, pulverize, 95% ethanol that adds 3 times of volumes, ultrasonic power 800W, ultrasonic circulation was extracted 2 hours under 60 ℃ of conditions, extract is under 45 ± 5 ℃ of temperature, pressure 0.1 ± 0.02Mpa, rotating speed 17r.p.m condition, decompression distillation is 2～3 hours in rotary evaporator, collects residue, obtains the rutaceae extract.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100695994A CN101103767B (en) | 2007-08-03 | 2007-08-03 | Green meat quality modifier containing bamboo vinegar extract |
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| CN2007100695994A CN101103767B (en) | 2007-08-03 | 2007-08-03 | Green meat quality modifier containing bamboo vinegar extract |
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| CN101103767A true CN101103767A (en) | 2008-01-16 |
| CN101103767B CN101103767B (en) | 2012-05-09 |
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| CN2007100695994A Expired - Fee Related CN101103767B (en) | 2007-08-03 | 2007-08-03 | Green meat quality modifier containing bamboo vinegar extract |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904435A (en) * | 2010-06-04 | 2010-12-08 | 中国科学院海洋研究所 | Meat quality and flavor improver for tilapia mossambica and preparation method thereof |
| CN103766608A (en) * | 2013-03-06 | 2014-05-07 | 曹庸 | Eucalyptus leaf extractive natural meat quality improver and preparation method thereof |
| CN103907789A (en) * | 2014-04-23 | 2014-07-09 | 商巧玲 | Compound feed for broiler chicken |
| CN104178196A (en) * | 2014-08-28 | 2014-12-03 | 桂林市艾康科技有限公司 | Method for preparing bamboo vinegar |
| CN104187199A (en) * | 2014-09-26 | 2014-12-10 | 张可池 | Artificial feed for centipede and diplopod and preparation method of artificial feed |
| CN105661070A (en) * | 2016-01-22 | 2016-06-15 | 广州华农大实验兽药有限公司 | feed additive for improving quality and flavor of pork and preparation method thereof |
| CN105941913A (en) * | 2016-05-17 | 2016-09-21 | 方有菊 | Pig feed additive and preparation method thereof |
| CN107668327A (en) * | 2017-10-31 | 2018-02-09 | 广州微特加生物工程有限公司 | A kind of application of Quercetin metallo-chelate in animal feed additive |
-
2007
- 2007-08-03 CN CN2007100695994A patent/CN101103767B/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904435A (en) * | 2010-06-04 | 2010-12-08 | 中国科学院海洋研究所 | Meat quality and flavor improver for tilapia mossambica and preparation method thereof |
| CN101904435B (en) * | 2010-06-04 | 2012-09-05 | 中国科学院海洋研究所 | Meat quality and flavor improver for tilapia mossambica and preparation method thereof |
| CN103766608A (en) * | 2013-03-06 | 2014-05-07 | 曹庸 | Eucalyptus leaf extractive natural meat quality improver and preparation method thereof |
| CN103907789A (en) * | 2014-04-23 | 2014-07-09 | 商巧玲 | Compound feed for broiler chicken |
| CN103907789B (en) * | 2014-04-23 | 2015-08-26 | 商巧玲 | Broiler chicken mixed feed |
| CN104178196A (en) * | 2014-08-28 | 2014-12-03 | 桂林市艾康科技有限公司 | Method for preparing bamboo vinegar |
| CN104187199A (en) * | 2014-09-26 | 2014-12-10 | 张可池 | Artificial feed for centipede and diplopod and preparation method of artificial feed |
| CN104187199B (en) * | 2014-09-26 | 2016-06-01 | 张可池 | The artificial diet of a kind of centipede and julid and its preparation method |
| CN105661070A (en) * | 2016-01-22 | 2016-06-15 | 广州华农大实验兽药有限公司 | feed additive for improving quality and flavor of pork and preparation method thereof |
| CN105941913A (en) * | 2016-05-17 | 2016-09-21 | 方有菊 | Pig feed additive and preparation method thereof |
| CN107668327A (en) * | 2017-10-31 | 2018-02-09 | 广州微特加生物工程有限公司 | A kind of application of Quercetin metallo-chelate in animal feed additive |
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| Publication number | Publication date |
|---|---|
| CN101103767B (en) | 2012-05-09 |
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Application publication date: 20080116 Assignee: HANGZHOU LVXING ENVIRONMENTAL PROTECTION MATERIAL CO., LTD. Assignor: Zhejiang Academy of Forestry Contract record no.: 2014330000418 Denomination of invention: Green meat quality modifier containing bamboo vinegar extract Granted publication date: 20120509 License type: Exclusive License Record date: 20141113 |
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