CN105265811B - A kind of additive increasing pork lean meat percentage and flavor - Google Patents
A kind of additive increasing pork lean meat percentage and flavor Download PDFInfo
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Abstract
The present invention discloses a kind of green additive for increasing pork lean meat percentage and flavor, it is made of the natural plants compound of mass percent 95-98% and the complex microbial inoculum of mass percent 2-5%, wherein the constituent of natural plants compound and mass percent are pine needle meal 45-55%, feed with paper-mulberry leaf powder 15-20%, perilla leaf powder 10-15%, mulberry leaf powder 5-10%, cacumen biotae powder 5-10%, tea leaf powder 5-10%；Complex microbial inoculum is streptococcus faecalis fermented product, lactobacillus plantarum fermentation material, the mixing of bifidobacterium bifidum fermentation material, is made after frozen drying；Pork back-fat thickness can be reduced using green additive provided by the invention, increases lean meat percentage, reduces fat percentage, and muscle unsaturated fatty acid content and flavor amino acid content can be significantly improved, reach improvement meat, improves the purpose of flavor, and there is considerable economic benefit.
Description
Technical field
The present invention relates to a kind of feeds, and in particular to a kind of green additive for increasing pork lean meat percentage and flavor belongs to
Breeding feed technical field.
Background technique
Pig breeding industry is the major industry of China's animal husbandry.It is also that a pork consumption is big that China, which is not only a pig raising big country,
State has both required lean meat percentage height, has also required color with the improvement of living standards, requirement of the people to meat quality is higher and higher
Well, tenderness height, succulence, flavor is delicious, saturated fatty acid content is appropriate.
Many chemical feed additives are developed to increase lean meat ratio and improving pig flesh flavor researchers at home and abroad, such as quilt
The referred to as Ractopamine of clenbuterol hydrochloride and Clenbuterol etc., and the general toxic side effect of these additives is larger, causes to people
Biggish security risk.Therefore, exploitation substitution chemical addition agent high-quality, safe and efficient fully natural green feed addictive at
For research hotspot both domestic and external.
Currently, disclosing the production performance for having focused largely on there are many feed addictive prescription for being suitable for pig and improving pig
Aspect, and the report in terms of improving meat quality is also less, especially by natural plants and microorganism in conjunction with method change
There is not been reported for the research of kind meat quality, and there has been no the disclosed productions that pig is improved by using natural plants and microorganism
Performance and the scheme for improving meat quality.Green additive of the invention is by natural plants Ultramicro-powder and microorganism probiotic group
At, it can be added in basal diet or drinking-water, it is very easy to use.Formula of the invention only uses for 60 days before butchering,
Feeding cycle is shorter, saves material and manpower.
Summary of the invention
The purpose of the present invention is to provide a kind of increase pork lean meat percentage and the additives of improvement pig flesh flavor, for comprehensive
Improve meat quality.
Additive of the present invention by mass percent 95-98% natural plants compound and mass percent 2-5% micro- life
Object composite bacteria agent composition, wherein the constituent of natural plants compound and mass percent are pine needle meal 45-55%, feed with paper-mulberry leaf powder
15-20%, perilla leaf powder 10-15%, mulberry leaf powder 5-10%, cacumen biotae powder 5-10%, tea leaf powder 5-10%.
Pine needle meal, feed with paper-mulberry leaf powder, perilla leaf powder, mulberry leaf powder, cacumen biotae powder, tea leaf powder in the natural plants compound
It is to pulverize after drying to 100-150 mesh to be made.
The complex microbial inoculum is living bacteria count >=1010The streptococcus faecalis fermented product of CFU/g, living bacteria count >=
1010CFU/g lactobacillus plantarum fermentation material, living bacteria count >=1010CFU/g bifidobacterium bifidum fermentation material (35- in mass ratio
45): (25-35): being made after (25-35) frozen drying.
Used streptococcus fecalis (Enterococcus faecalis) it is purchased from American Type Culture Collecti, bacterium numbering
For ATCC29212；Lactobacillus plantarum (Lactobacillus plantarum) it is purchased from American Type Culture Collecti, bacterium numbering
For ATCC29212；Bifidobacterium bifidum (Bifidobacterium bifidum) it is purchased from Chinese industrial Microbiological Culture Collection pipe
Reason center, bacterium numbering CICC10395.
The specific preparation process of complex microbial inoculum are as follows: by streptococcus fecalis, lactobacillus plantarum, Bifidobacterium respectively through routine
LB culture medium enrichment culture is after 24 hours, through detecting total plate count >=1011After CFU/g, 1:100 ratio is added by volume respectively
Into complex solid culture medium, be uniformly mixed, 20-30 DEG C culture 72-120 hours, through effective total viable count >=10 of detection10CFU/
Streptococcus faecalis fermented product, lactobacillus plantarum fermentation material, bifidobacterium bifidum fermentation material is made after g respectively；Streptococcus fecalis is sent out again
Ferment object, lactobacillus plantarum fermentation material, bifidobacterium bifidum fermentation material (35-45) in mass ratio: (25-35): (25-35) mixing is equal
Even, frozen drying to water content is 10%-15%, is prepared into complex micro organism fungicide, spare；Wherein complex solid culture medium
It is to be added after the glucose mixing by the corn flour of solid matter mass 55-65%, the bean cake powder of 25-35%, 5-15% through overexposure
4-5 hours clean tap waters of gas are uniformly mixed, and are adjusted moisture content in medium and are made for 60-70%.
By streptococcus fecalis, lactobacillus plantarum, the compound fermentation material formed of bifidobacterium bifidum microorganism, any chemistry is free of
Harmful substance has no toxic side effect, free from environmental pollution.By carrying out solid fermentation after entering composite bacteria liquid to pannage raw material, make
In fermented product containing it is a large amount of beneficial to viable bacterias and with the metabolites such as polysaccharide, more skins, organized enzyme, organic acid, can be by nutriment
The small-molecule substance for being easier to absorb is decomposed or is converted into, so that market pig makes its meat product while enhancing digestion and absorption
The market pig of fine quality fed in normal diet.
Additive amount when additive of the present invention uses is the 2-5% of basic daily ration quality, is added within 60 days before growing and fattening pigs are butchered
It into basal diet, is fed using conventional method, easy to operate, feeding cycle is short, high financial profit.
Advantages of the present invention and technical effect:
Bioactive substance is rich in pine needle meal；Pine needle not only has certain nutritive value, also has a variety of physiology living
Sexual function effect.Pine needle meal is the edible tender branch to get off will to be trimmed from pine tree and needle collects, by drying, crush and
At.Pine needle pink colour is green, delicate fragrance, is a kind of people's higher additive for farm animal feed of nutritive value being developed.In pine needle
Not only nutriment rich in has the bioactive substances such as flavones, hormone, terpenoid.Therefore, pine needle not only has
Certain nutritive value also has a variety of physiological active functions effects.
Containing a large amount of vitamin E and vitamin C etc. in feed with paper-mulberry leaf powder, the immunity and resisting stress energy of livestock and poultry can increase
Power can promote the growth of livestock and poultry, increase musculature, reduce adipose tissue, increase its resisting stress and immunity, prevent
Common livestock and poultry.
With the chemical component of physiological activity containing there are many in purple perilla, and the inoxidizability of purple perilla is handsome in herbaceous plant
Handsome person, and it is complete containing each amino acid including 8 kinds of amino acid needed by human, purple perilla also contains carrotene, vitamin
C, vitamin E etc..
The apparent flavor and organoleptic quality for inhibiting oxygen radical effect that can increase pork of mulberry leaf tool.
Cacumen biotae powder can increase the immunity of pig, there is certain anti-oxidant and hemoglutination, can be with lipid-loweringing norcholesterol
Function, while pig mood can be made to tend to loosen, is pleasant, pleasant, there is calmness, to promote the quality and wind of pork
Taste；Perilla leaf has the effects of antipyretic cold dispelling, relieving cough and reducing sputum, antibacterial, and alpha-linolenic acid has antithrombotic, reduces blood pressure, subtracts
Fertilizer, reducing blood lipid, prevention canceration and the effect for inhibiting metastases are the factors necessary to maintaining cerebral nervous system function.
Tealeaves has sunstroke prevention, cooling, anti-inflammatory, sterilization, aid digestion, reduction body cholesterol level and other effects.Wherein tealeaves mentions
Object tea polyphenols are taken to be widely used as a kind of natural.Tea polyphenols are food additives standard committees, China
Ratify one of the natural used.
Natural plants take from the Nature, and maintain they natural structure and bioactivity pure natural object, naturally
Plant feed additive has many advantages, such as naturality, multifunctionality, bidirectional modulation, nontoxic secondary residual increasingly by animal
The attention of nutritionist.The advantages that natural plants additive is not likely to produce drug resistance, does not generate residual, no pollution to the environment, can
To obviously increase the lean meat percentage of pork, pig flesh flavor is significantly improved, is the ideal feed of substitute antibiotics class and hormone medicine
Additive.
Natural plant component selected by the present invention is all from common green plants, pine needle meal therein, feed with paper-mulberry leaf powder,
Perilla leaf powder, mulberry leaf powder, cacumen biotae powder, tea leaf powder are the plant powder that can be used for carrying out dietotherapy, and purple perilla is common for Chinese medicine
Heat-clearing and detoxifying drug, do not seen what toxic side effect its metabolite has yet.
Three kinds of probiotics that the present invention uses are the microbial feed additive strain that the Ministry of Agriculture is assert.In pannage
The immunity of pig can be enhanced in middle these three probiotics of addition, reduces disease incidence.In addition, probiotics is normally fixed in chitling road
Reproductive growth maintains to provide a variety of essential amino acids and B family vitamin and vitamin K etc. while intestinal health, improves mineral member
Bioactivity, nutritive digestibility and the biological value of element, to improve the growth performance of pig.Probiotics is in alimentary canal simultaneously
It is interior, organic acid is generated using carbohydrate, can promote absorption of the chitling road to vitamin and mineral；Probiotics fermention generates
Digestive ferment the complicated macromolecule fractions such as carbohydrate, protein, fat in feed can be degraded to organic acid, small molecule
The nutritional ingredients such as peptide, free amino acid improve the nutritive value of feed, improve feed quality, to improve animal to feed
Digestion and absorption.Meanwhile probiotics is added in the daily ration of pig, be remarkably improved meat quality, pork mouthfeel and each nutrition at
Divide content.Some researches show that add lactic acid bacteria in the diet of pig to be remarkably improved linoleic acid, eicosadienoic acid, peanut oil
The content of sour and a variety of unsaturated fatty acids；And Plant Lactobacilli can improve store pig muscle fibre characteristic, make muscle fibre
Area increases, and carries on the back coarse ash, calcium and collagen content in waist longissimus and significantly improves, meat quality and nutrient composition content are obvious
Improve.In addition, real work proves, addition lactic acid bacteria can also increase the pH value of pork, make the fresh and tender succulence of pork mouthfeel, resistance to storage
Sustainability is stronger.
Therefore, the present invention is pig breeding industry, and especially intensive pig production industry provides a kind of safe and reliable, and can increase
Lean meat percentage improves the green additive of fattening pig flesh flavor.
Specific embodiment
Below by embodiment, invention is further described in detail, but the scope of the present invention is not limited in described
Hold, it is conventional commercial reagent using reagent that method is conventional method unless otherwise specified in embodiment unless otherwise specified.
Embodiment 1: the additive of this increase pork lean meat percentage and flavor by mass percent 95% natural plants compound
It is formed with the complex microbial inoculum of mass percent 5%, wherein the constituent of natural plants compound is pine needle meal 50kg, structure
Leaf powder 20kg, 10 kg of perilla leaf powder, 10 kg of mulberry leaf powder, 5 kg of cacumen biotae powder, 5 kg of tea leaf powder.
Wherein the complex microbial inoculum is living bacteria count >=1010The streptococcus faecalis fermented product of CFU/g, effective viable bacteria
Number >=1010CFU/g lactobacillus plantarum fermentation material, living bacteria count >=1010CFU/g bifidobacterium bifidum fermentation material is in mass ratio
40:30:30 is mixed, and is made after frozen drying.
Above-mentioned additive the preparation method is as follows:
(1) dry pine needle 50kg, feed with paper-mulberry leaf 20kg, perilla leaf 10kg, mulberry leaf 10kg, tealeaves 5kg, cacumen biotae are weighed
5kg；By above-mentioned material superfine comminution, after sieving with 100 mesh sieve, it is uniformly mixed, is prepared into natural plants compound, it is spare；
(2) by streptococcus fecalis, lactobacillus plantarum, bifidobacterium bifidum respectively through LB liquid medium enrichment culture 24 hours
Afterwards, reach 10 through detecting total plate count11After CFU/g, 1:100 ratio is added to complex solid culture medium (again by volume respectively
Closing solid medium is by the corn flour of solid matter mass 60%, the bean cake powder of solid matter mass 30%, solid matter mass
After 10% glucose mixing, the clean tap water by being aerated 4 hours is added, is uniformly mixed, adjusting moisture content in medium is
60% and be made) in, be uniformly mixed, 30 DEG C are cultivated 72 hours, are detected effective total viable count and are greater than 1010After CFU/g, make respectively
Obtain streptococcus faecalis fermented product, lactobacillus plantarum fermentation material, bifidobacterium bifidum fermentation material；
(3) by streptococcus faecalis fermented product, lactobacillus plantarum fermentation material, bifidobacterium bifidum fermentation material 40:30 in mass ratio:
30 are uniformly mixed, and frozen drying to water content 10% is prepared into complex microbial inoculum, spare；
(4) natural plants compound and complex microbial inoculum are mixed, is added to growing and fattening pigs according still further to 2% additive amount
It butchers in preceding 60 days basal diets；Experimental result is shown in Table 1,2,3.
Embodiment 2: the additive of this increase pork lean meat percentage and flavor by mass percent 97% the compound system of natural plants
The complex microbial inoculum of agent and mass percent 3% composition, wherein the constituent of natural plants compound formulation is pine needle meal
45kg, feed with paper-mulberry leaf powder 20kg, 15 kg of perilla leaf powder, mulberry leaf powder 5kg, cacumen biotae powder 10kg, tea leaf powder 5kg.
Wherein the complex microbial inoculum is living bacteria count >=1010The streptococcus faecalis fermented product of CFU/g, effective viable bacteria
Number >=1010CFU/g lactobacillus plantarum fermentation material, living bacteria count >=1010CFU/g bifidobacterium bifidum fermentation material is in mass ratio
35:35:30 is mixed, and is made after frozen drying.
Above-mentioned additive the preparation method is as follows:
(1) dried pine needle 45kg, feed with paper-mulberry leaf 20kg, perilla leaf 15kg, mulberry leaf 5kg, cacumen biotae 10kg, tealeaves are weighed
5kg crushes said components, after crossing 120 meshes, is uniformly mixed, is prepared into natural plants mixture, spare；
(2) by streptococcus fecalis, lactobacillus plantarum, bifidobacterium bifidum respectively through LB liquid medium enrichment culture 24 hours
Afterwards, reach 10 through detecting total plate count12After CFU/g, 1:100 ratio is added to complex solid culture medium (again by volume respectively
Closing solid medium is by the corn flour of solid matter mass 55%, the bean cake powder of solid matter mass 30%, solid matter mass
After 15% glucose mixing, the clean tap water by being aerated 4.5 hours is added, is uniformly mixed, adjusting moisture content in medium is
65% and be made) in, be uniformly mixed, 25 DEG C are cultivated 96 hours, are detected effective total viable count and are greater than 1010After CFU/g, make respectively
Obtain streptococcus faecalis fermented product, lactobacillus plantarum fermentation material, bifidobacterium bifidum fermentation material；
(3) by streptococcus faecalis fermented product, lactobacillus plantarum fermentation material, bifidobacterium bifidum fermentation material 35:35 in mass ratio:
30 are uniformly mixed, and frozen drying to water content 12% is prepared into complex microbial inoculum, spare.
(4) natural plants compound and complex microbial inoculum are mixed, is added to growing and fattening pigs according still further to 3% additive amount
It butchers in preceding 60 days basal diets；Experimental result is shown in Table 1,2,3.
Embodiment 3: the additive of this increase pork lean meat percentage and flavor by mass percent 98% the compound system of natural plants
The complex microbial inoculum of agent and mass percent 2% composition, wherein the constituent of natural plants compound formulation is pine needle meal
55kg, feed with paper-mulberry leaf powder 15kg, 12 kg of perilla leaf powder, mulberry leaf powder 5kg, cacumen biotae powder 5kg, tea leaf powder 8kg.
Wherein the complex microbial inoculum is living bacteria count >=1010The streptococcus faecalis fermented product of CFU/g, effective viable bacteria
Number >=1010CFU/g lactobacillus plantarum fermentation material, living bacteria count >=1010CFU/g bifidobacterium bifidum fermentation material is in mass ratio
45:25:30 is mixed, and is made after frozen drying.
Above-mentioned additive the preparation method is as follows:
(1) dried pine needle 55kg, feed with paper-mulberry leaf 15kg, perilla leaf 12kg, mulberry leaf 5kg, cacumen biotae 5kg, tealeaves are weighed
8kg crushes said components, after crossing 150 meshes, is uniformly mixed, is prepared into natural plant powder mixture, spare；
(2) by streptococcus fecalis, lactobacillus plantarum, bifidobacterium bifidum respectively after LB culture medium enrichment culture 24 hours,
It is detected total plate count and reaches 1011After CFU/g, 1:100 ratio is added to complex solid culture medium (composite solid by volume respectively
Body culture medium is by the corn flour of solid matter mass 65%, the bean cake powder of solid matter mass 25%, solid matter mass 10%
After glucose mixing, addition is uniformly mixed by 5 hours clean tap waters of aeration, is adjusted moisture content in medium and is made for 70%
) in, it is uniformly mixed, 20 DEG C are cultivated 120 hours, are detected effective total viable count and are greater than 1010After CFU/g, excrement chain is made respectively
Coccus fermentation material, lactobacillus plantarum fermentation material, bifidobacterium bifidum fermentation material；
(3) by streptococcus faecalis fermented product, lactobacillus plantarum fermentation material, bifidobacterium bifidum fermentation material 45:25 in mass ratio:
30 are uniformly mixed, and frozen drying to water content 15% is prepared into complex microbial inoculum, spare.
(4) natural plants compound and microbial bacteria complexing agent are mixed, is added to growing and fattening pigs according still further to 5% additive amount
It butchers in preceding 60 days basal diets；Experimental result is shown in Table 1,2,3.
Embodiment 4: above-described embodiment additive is detected using result
Weight is selected to receive microtia pig 90 for the version of 60Kg or so, according to " parity is consistent, kind is identical, weight is close, public
It is female fifty-fifty " method, be randomly divided into 3 four control group, embodiment 1, embodiment 2, embodiment groups, every group of 3 repetitions, Mei Gechong
6 multiple, the fed daily ration of repeating groups is identical, tests full period 60 days.Feeding method is raised using group, daily timing feeding 2 times, and the time is
Early 8:30 point, afternoon 17:30 point.
1, the acquisition and processing of sample:
The collection of meat sample: after feeding experiment, fasting for 24 hours, is butchered under free water.
2, measurement item and method:
3, rouge measures between weight, carcass weight, dressing percentage, carcass lean meat percentage, fat percentage, the thickness of backfat, flesh before measurement head kills respectively
Method is referring to " Animal Breeding " of object for appreciation chief editor；
Delicious amino acid, fatty acid determination are carried out using the method for gas chromatographic analysis；
Weight (kg) before head kills: it directly weighs；
Carcass weight (kg): decaptitating, hoof and internal organ carcass weight；
Dressing percentage (%): carcass weight (kg)/Slaughter weight (kg) × 100 %；
Carcass lean meat percentage (%): half trunk of a left side is removed, and is divided into four kinds of bone, skin, muscle and fat tissues, point
Also known as weight, then calculates lean meat percentage；
Fat percentage (%): fat weight account for lean meat, fat, skin, four kinds of ingredient gross weights of bone ratio.Fat weight/(tare weight+
Fatty weight+lean meat weight+bone weight) × 100；
Rouge content between flesh: using longissimus dorsi muscle as detection position；
, in formula: W1: dry muscle powder weight (g)；W2: dry dress
There is the filter paper packet weight (g) of muscle powder；W3: the dry filter paper packet weight (g) equipped with muscle powder residue after extracting；
The thickness of backfat (cm): carcass measurement takes subcutaneous fat shoulder thickness, Thoracolumbar disk junction and waist to recommend vertebra junction three
The average value of point fat thickness is as average backfat thickness；
Table 1: green additive of the present invention receives the influence of microtia pig carcass character to version
Table 2: green additive of the present invention receives the influence of microtia pig pork fat acid to version
The green additive of the present invention of table 3 receives the influence of microtia pig pork amino acid to version
Analysis:
As can be seen from the above table, experimental group weight, carcass weight, dressing percentage, lean meat percentage before government official is apparently higher than control group.And
The index of back-fat thickness and fat percentage is also superior to control group.Illustrate the present invention to increase head pig weight, raising lean meat percentage, reduction
Fat percentage has remarkable result.
The amino acid such as glycine, alanine, serine, proline, threonine, asparagine mainly make pork in sweet taste.
Leucine, isoleucine, phenylalanine, tyrosine, tryptophan, histidine, lysine, arginine mainly make pork in bitter taste.
Glutamic acid is the important prerequisite substance to form pork delicate flavour material.In table statistics indicate that, it is glutamic acid in embodiment 1,2,3, sweet
The delicate flavours such as propylhomoserin, alanine and sweet taste amino acid content are apparently higher than control group, and the bitter tastes amino acid such as leucine, isoleucine
Content is then lower than control group, therefore shows that the flavor of pork can obviously be improved by feeding additive.
Unsaturated fatty acid experimental group is higher than control group in experimental group, illustrates the gallbladder synthesized after it can allow consumer edible
Sterol is lower, is more beneficial to health.From above-mentioned experimental data it is found that rouge contains between produced pork flesh after feeding additive
Amount has special fragrant more than 4.97%, improves meat quality and flavor.Meanwhile the human body immune function of pig increases
By force, abirritation, pig raising benefit improve 15.4% or more.
The green additive good formulas of addition the application improves the growth performance of pig, improves meat quality, is promoted
The flavor of pork, has muscle area, Meat Tenderness, the relevant amino acid of meat, fatty acid etc. different degrees of
Improve.
Claims (3)
1. a kind of additive for increasing pork lean meat percentage and flavor, it is characterised in that: it is natural by mass percent 95-98%'s
The complex microbial inoculum of plant compound and mass percent 2-5% form, wherein the constituent and matter of natural plants compound
Amount percentage is pine needle meal 45-55%, feed with paper-mulberry leaf powder 15-20%, perilla leaf powder 10-15%, mulberry leaf powder 5-10%, cacumen biotae powder 5-
10%, tea leaf powder 5-10%；
The complex microbial inoculum is living bacteria count >=1010The streptococcus faecalis fermented product of CFU/g, living bacteria count >=
1010CFU/g lactobacillus plantarum fermentation material, living bacteria count >=1010CFU/g bifidobacterium bifidum fermentation material (35- in mass ratio
45): (25-35): (25-35) is mixed, and is made after frozen drying.
2. the additive according to claim 1 for increasing pork lean meat percentage and flavor, it is characterised in that: natural plants are compound
The constituent of object is to pulverize after drying to 100-150 mesh to be made.
3. the additive according to claim 1 for increasing pork lean meat percentage and flavor, it is characterised in that: the preparation of fermentation material
Method is as follows: streptococcus fecalis, lactobacillus plantarum, bifidobacterium bifidum are used into conventional LB liquid medium enrichment culture respectively, when
Total plate count >=1011After CFU/ml, 1:100 ratio is added in complex solid culture medium by volume respectively, is uniformly mixed,
20-30 DEG C culture 72-120 hours, through detect living bacteria count >=1010After CFU/g, i.e., respectively be made streptococcus faecalis fermented product,
Lactobacillus plantarum fermentation material, bifidobacterium bifidum fermentation material, wherein complex solid culture medium is by solid matter mass 55-65%
Corn flour, the bean cake powder of 25-35%, 5-15% glucose mixing after, the clean tap water by being aerated 4-5 hours is added,
It is uniformly mixed, adjusts moisture content in medium and be made for 60-70%.
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