CN111543551A - Hu sheep feed for improving quality of Hu sheep meat and preparation method thereof - Google Patents
Hu sheep feed for improving quality of Hu sheep meat and preparation method thereof Download PDFInfo
- Publication number
- CN111543551A CN111543551A CN202010456293.XA CN202010456293A CN111543551A CN 111543551 A CN111543551 A CN 111543551A CN 202010456293 A CN202010456293 A CN 202010456293A CN 111543551 A CN111543551 A CN 111543551A
- Authority
- CN
- China
- Prior art keywords
- parts
- sheep
- solution
- feed
- curcumin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/179—Colouring agents, e.g. pigmenting or dyeing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/22—Compounds of alkali metals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/24—Compounds of alkaline earth metals, e.g. magnesium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/30—Oligoelements
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- Birds (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a Hu sheep feed for improving the quality of Hu sheep meat and a preparation method thereof, wherein the feed comprises the following components: corn flour, bean pulp, wheat bran, citrus pulp, edible salt, trimethylamine oxide, modified cyclodextrin, a nutritional agent and a functional additive. Wherein the nutritional additive is probiotic bacteria, amino acids, vitamin A, vitamin B, vitamin D, vitamin E, mineral elements, and bone meal, and the functional additive is curcumin, soybean peptide, glycerol, and feed mildew removing agent. The Hu sheep feed for improving the meat quality of Hu sheep provided by the invention is based on providing rich nutrient substances, and can promote the absorption of Hu sheep on iron and protein, improve the immunity and antibacterial property of Hu sheep and greatly improve the meat quality of Hu sheep by optimizing the formula and adding modified trimethylamine oxide and curcumin-peptide. The preparation method comprises the following steps: preparing raw materials, namely preparing modified trimethylamine oxide by using the trimethylamine oxide and the modified cyclodextrin; preparing curcumin-peptide from curcumin and soybean peptide; mixing and granulating.
Description
Technical Field
The invention relates to the field of animal feed, in particular to a Hu sheep feed for improving the quality of Hu sheep meat and a preparation method thereof.
Background
The Hu sheep is one of important domestic animals in Taihu plain and is a first-level protective local livestock and poultry variety in China. The sheep is a rare white lamb skin sheep variety, has the excellent properties of precocity, four seasons estrus, one fetus in one year, more lambs per fetus, good lactation performance, fast growth and development, ideal meat production performance after improvement, high temperature and high humidity resistance and the like, is distributed in Taihu areas in China, and is fed with Chinese lamb skin sheep varieties in houses in the whole year. The pattern of the small lake sheepskin which is slaughtered 1-2 days after delivery is beautiful and well-known.
The Hu sheep meat has the advantages of much lean meat, less fat, fresh and tender meat, easy digestion, light mutton smell and low cholesterol content, is a green meat product, and accords with the development mode of modern consumption concept of high-protein and low-fat animal food. The evaluation of the quality of the Hu sheep meat is judged by the meat quality character characteristics, and the meat quality character characteristics comprise tenderness, flavor, juiciness, meat color, water retention capacity and the like, which determine the acceptability of consumers on meat. Meat quality trait characteristics are mainly influenced by chemical components and tissue structures in meat products, such as chemical compositions and muscle histological characteristics in the meat products, and are also related to muscle metabolic characteristics after slaughter and the like. The existing meat quality evaluation standard generally comprises the following aspects: (1) the composition characteristics of chemical components in the muscle, wherein the important components comprise protein, fat, inosinic acid, amino acid and fatty acid; (2) muscle histology properties, such as diameter and density of muscle fibers; (3) the muscle sensory characteristics directly reflect the appearance of meat, mainly including muscle color, flavor, texture and the like; (4) the meat quality characteristics mainly include meat color, pH value, water retention capacity, drip loss, marbling, tenderness and the like.
At present, lake mutton breeding workers are always dedicated to pursuing high-efficiency lake mutton production and milk yield, and the main attention is paid to improving the growth speed, the fattening performance and the milk production efficiency of the lake mutton, so that the remarkable progress is achieved, the growth speed, the material weight ratio and the lean meat percentage of the lake mutton are continuously improved, and the meat production capacity is greatly improved. However, the meat quality degradation becomes a great problem which is not negligible in the current production of the Hu mutton.
Therefore, people are in urgent need to develop novel Hu sheep feed to improve the quality of Hu sheep meat; at the present stage, the Hu sheep feed mainly takes forage, and the industry is dedicated to research on novel feed additives to provide the quality of Hu sheep meat.
Disclosure of Invention
The invention aims to provide a Hu sheep feed for improving the quality of Hu sheep meat and a preparation method thereof, and aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme:
a Hu sheep feed for improving the quality of Hu sheep meat; the Hu sheep feed comprises the following raw materials: the fertilizer comprises, by weight, 32-45 parts of corn flour, 17-25 parts of bean pulp, 6-14 parts of wheat bran, 7-12 parts of citrus pulp, 0.2-0.3 part of edible salt, 7-11 parts of trimethylamine oxide, 2-8 parts of modified cyclodextrin, 1-2 parts of a nutritional agent and 0.1-0.2 part of a functional additive.
In a more preferred embodiment, the nutritional agents comprise: 15-20 parts of probiotics, 4-9 parts of amino acid, 1-3 parts of vitamin A, 10.08-0.1 part of vitamin B, 20.3-0.6 part of vitamin B, 1-2 parts of vitamin D, 0.7-0.9 part of vitamin E, 23-35 parts of mineral elements and 15-20 parts of bone meal.
Wherein the functional additives comprise: 7-13 parts of curcumin, 13-21 parts of soybean peptide, 3-6 parts of glycerol and 0.2-0.4 part of feed mildew remover. The glycerol added into the functional additive can be used as an adhesive, so that the feed can form a stable shape during granulation; meanwhile, the glycerol provides carbohydrates for the Hu sheep, and the carbohydrates promote the absorption of protein and the consumption of fat, so that the addition of the glycerol not only can improve the meat quality of the Hu sheep, but also can promote granulation and forming.
Wherein each part of the mineral elements comprises: according to the weight portion, ferrous sulfate 0.5 portion, calcium dihydrogen sulfate 0.3 portion, copper sulfate 0.02 portion, manganese sulfate 0.01 portion, magnesium sulfate 0.02 portion and zinc sulfate 0.08 portion.
The preparation method of the Hu sheep feed is characterized by comprising the following steps:
1) preparing raw materials;
2) preparing modified trimethylamine oxide by using trimethylamine oxide and modified cyclodextrin;
3) preparing curcumin-peptide from curcumin and soybean peptide;
4) mixing and granulating.
The 1) raw material preparation: taking 32-45 parts of corn flour, 17-25 parts of bean pulp, 6-14 parts of wheat bran, 7-12 parts of citrus pulp, 0.2-0.3 part of edible salt, 7-11 parts of trimethylamine oxide, 2-8 parts of modified cyclodextrin, 1-2 parts of nutritional agent and 0.1-0.2 part of functional additive.
The preparation method of the modified trimethylamine oxide by using the trimethylamine oxide and the modified cyclodextrin comprises the following steps: taking cyclodextrin and sodium hydroxide aqueous solution, and uniformly mixing to obtain solution A; mixing chloroacetic acid with distilled water, stirring while heating, and stopping heating when the temperature reaches 70-73 deg.C to obtain solution B; keeping the constant temperature, and dropwise adding the solution B into the solution A; after the solution B is dripped, preparing a solution C; distilling the solution C; when viscous substances appear in the solution C, adding methanol, starting vacuum (-0.09-0.099 mpa) when white crystals are separated out, performing suction filtration to obtain a white solid D, and drying for later use; heating the white solid D and an ethanol solution to prepare a mixed solution, and adding chlorosulfonic acid into the mixed solution; simultaneously, chlorine and oxygen are continuously introduced, and the proportion of chlorine to oxygen is 2: 1; when the oxygen and the chlorine are completely introduced, the reaction is finished, and the nitrogen is used for blowing and removing the unreacted oxygen and the chlorine; cooling to room temperature, and extracting to obtain chloro-modified cyclodextrin; preparing chloro-modified cyclodextrin into an aqueous solution, heating, adding trimethylamine solution, stopping heating when the temperature is 70-73 ℃, and cooling to room temperature; washing and drying to obtain modified cyclodextrin; adding distilled water into the prepared modified cyclodextrin to prepare saturated aqueous solution, stirring at the temperature of 50-52 ℃, gradually dripping trimethylamine oxide, stirring for 1h, cooling, filtering, washing with absolute ethyl alcohol and water, and vacuum drying at the constant temperature of 42-45 ℃ for 2-3h to prepare the modified trimethylamine oxide.
The trimethylamine oxide can promote proliferation of muscle cells and growth of muscle tissues, increase bile volume, reduce fat deposition, stabilize protein structure, improve feed conversion rate, improve lean meat percentage, and has special delicate flavor and refreshing sweet taste, and can be used as feed additives; however, because the trimethylamine oxide has micro-oxidizability, the trimethylamine oxide can react with antioxidant components and reducing substances (such as iron elements) when being directly added into the feed, thereby reducing the nutritional value of the feed and being not beneficial to the storage of the feed. In order to solve the problems, the modified cyclodextrin is used for clathrating trimethylamine oxide to form modified trimethylamine oxide so as to avoid direct feed ingredients of the trimethylamine oxide;
the modified trimethylamine oxide has stable structure and good solubility; the compound premix can be added into the Hu sheep feed to effectively prevent the trimethylamine oxide from directly reacting with antioxidant substances and reducing substances (such as iron elements) in the Hu sheep feed, improve the absorption of the Hu sheep on the reducing mineral elements, avoid the direct oxidation of the feed by the trimethylamine oxide, and effectively guarantee the quality guarantee period of the feed; calcium ions and magnesium ions in the nutrient can provide nutrient substances for the Hu sheep, and meanwhile, the compactness and the viscosity of the structure of the modified cyclodextrin can be increased, so that the calcium ion and the magnesium ion are beneficial to feed granulation. The modified cyclodextrin is a highly safe substance, is easy to hydrolyze into glucose molecules in vivo, can accelerate the metabolism of the modified cyclodextrin under the action of bacteria in intestinal tracts, cannot cause the accumulation of the modified cyclodextrin, and has no toxic or side effect on Hu sheep.
The 3) preparation of the turmeric peptide by using the curcumin and the soybean peptide comprises the following steps: mixing curcumin with an ethanol solution to prepare a solution I, and heating and stirring the solution I; stopping heating when the temperature reaches 48-52 ℃, keeping the temperature constant, and starting ultrasonic waves; and adding soybean peptide when the solution I becomes clear to obtain a solution II, distilling the solution II to evaporate an ethanol solvent, cooling after the ethanol is completely evaporated, and drying to obtain the curcumin-peptide.
Curcumin as a natural substance can improve animal immunity, inhibit obesity, increase lean meat percentage, and resist bacteria and inflammation, and has important application in feed addition, but the curcumin is difficult to dissolve in water, so that the utilization rate of the curcumin is low; in order to solve the problems, the invention selects the soybean peptide as a carrier, and compounds the curcumin and the soybean peptide to obtain the curcumin-peptide, depends on the easy solubility of the peptide, the absorption and utilization efficiency of the curcumin is improved, the peptide is easy to be absorbed in vivo as a small molecular protein, and the compounding of the curcumin and the soybean peptide improves the protein content, the immunity and the antibacterial property of the Hu sheep, so that the Hu sheep can grow and develop and the meat quality of the Hu sheep can be improved.
The 4) material mixing and granulating steps are as follows: mixing semen Maydis powder, bean pulp, testa Tritici, Mandarin orange residue, and edible salt, sieving, adding water, stirring, and adding modified trimethylamine oxide, nutritional agent, curcumin-peptide, glycerol, and fodder mildew removing agent while stirring; and putting the stirred mixture into a granulator for granulation to obtain a feed finished product.
Compared with the prior art, the invention has the beneficial effects that:
the invention adds abundant microelements and vitamins, provides comprehensive nutrient substances for the growth of Hu sheep, promotes the growth and development of Hu sheep, and improves the meat quality of Hu sheep; the modified trimethylamine oxide can promote the proliferation of muscle cells and the growth of muscle tissues, reduce fat deposition, stabilize protein structure, improve lean meat percentage, greatly improve the meat quality of Hu sheep, and avoid the trimethylamine oxide from oxidizing feed and reducing mineral elements. The curcumin-peptide utilizes curcumin to the maximum efficiency, improves the immunity and antibacterial property of Hu sheep, reduces the fat rate in vivo, is easy to absorb as a micromolecular protein, increases the protein level in vivo and is beneficial to improving the meat quality of Hu sheep.
The specific implementation mode is as follows:
the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A Hu sheep feed for improving the quality of Hu sheep meat is prepared from the following components in parts by weight: 32 parts of corn flour, 25 parts of bean pulp, 6 parts of wheat bran, 12 parts of citrus pulp, 0.2 part of edible salt, 7 parts of trimethylamine oxide, 2 parts of modified cyclodextrin, 1 part of nutritional agent and 0.1 part of functional additive.
Wherein each 1 part of the nutritional additive comprises 15 parts of probiotics, 9 parts of amino acid, 1 parts of vitamin A, 10.08 parts of vitamin B, 20.3 parts of vitamin B, 1 parts of vitamin D, 0.7 part of vitamin E, 23 parts of mineral elements and 20 parts of bone meal; each 1 part of the functional additive comprises 13 parts of curcumin, 21 parts of soybean peptide, 3 parts of glycerol and 0.2 part of feed mildew remover; each 1 part of mineral elements comprises 0.5 part of ferrous sulfate, 0.3 part of calcium dihydrogen sulfate, 0.02 part of copper sulfate, 0.01 part of manganese sulfate, 0.02 part of magnesium sulfate and 0.08 part of zinc sulfate.
The preparation method of the Hu sheep feed for improving the quality of the Hu sheep meat comprises the following steps:
1) preparing raw materials: weighing the raw material components according to the weight part ratio;
2) the preparation method of the modified trimethylamine oxide by using the trimethylamine oxide and the modified cyclodextrin comprises the following steps:
a) taking cyclodextrin and sodium hydroxide aqueous solution, and uniformly mixing to obtain solution A; mixing chloroacetic acid with distilled water, stirring while raising the temperature, and stopping heating when the temperature reaches 70 ℃ to obtain a solution B; keeping the constant temperature, and dropwise adding the solution B into the solution A; after the solution B is dripped, preparing a solution C;
b) distilling the solution C; when viscous substances appear in the solution C, adding methanol, starting vacuum (-0.09mpa) when white crystals are separated out, performing suction filtration to obtain a white solid D, and drying for later use; heating the white solid D and an ethanol solution to prepare a mixed solution, and adding chlorosulfonic acid into the mixed solution; simultaneously, chlorine and oxygen are continuously introduced, and the proportion of chlorine to oxygen is 2: 1;
c) when the oxygen and the chlorine are completely introduced, the reaction is finished, and the nitrogen is used for blowing and removing the unreacted oxygen and the chlorine; cooling to room temperature, and extracting to obtain chloro-modified cyclodextrin;
d) preparing chloro-modified cyclodextrin into an aqueous solution, heating, adding a trimethylamine solution, stopping heating when the temperature is 70 ℃, and cooling to room temperature; washing and drying to obtain modified cyclodextrin;
e) adding distilled water into the prepared modified cyclodextrin to prepare saturated aqueous solution, stirring at the temperature of 50 ℃, gradually dripping trimethylamine oxide, stirring for 1h, cooling, filtering, washing with absolute ethyl alcohol and water, and vacuum drying at the constant temperature of 42 ℃ for 2h to prepare the modified trimethylamine oxide.
3) The curcumin is prepared from curcumin and soybean peptide, and the peptide comprises the following steps:
a) mixing curcumin with an ethanol solution to prepare a solution I, and heating and stirring the solution I;
b) stopping heating when the temperature reaches 48 ℃, keeping the temperature constant, and starting ultrasonic waves;
c) and adding soybean peptide when the solution I becomes clear to obtain a solution II, distilling the solution II to evaporate an ethanol solvent, cooling after the ethanol is completely evaporated, and drying to obtain the curcumin-peptide.
4) The material mixing and granulating steps are as follows: mixing semen Maydis powder, bean pulp, testa Tritici, Mandarin orange residue, and edible salt, sieving, adding water, stirring, and adding modified trimethylamine oxide, nutritional agent, curcumin-peptide, glycerol, and fodder mildew removing agent while stirring; and putting the stirred mixture into a granulator for granulation to obtain a feed finished product.
Example 2
A Hu sheep feed for improving the quality of Hu sheep meat is prepared from the following components in parts by weight: 45 parts of corn flour, 17 parts of bean pulp, 14 parts of wheat bran, 7 parts of citrus pulp, 0.3 part of edible salt, 11 parts of trimethylamine oxide, 8 parts of modified cyclodextrin, 2 parts of nutritional agent and 0.2 part of functional additive. Wherein each 1 part of the nutritional additive comprises 20 parts of probiotics, 4 parts of amino acid, 3 parts of vitamin A, 10.1 parts of vitamin B, 20.6 parts of vitamin B, 2 parts of vitamin D, 0.9 part of vitamin E, 35 parts of mineral elements and 15 parts of bone meal; each 1 part of the functional additive comprises 7 parts of curcumin, 13 parts of soybean peptide, 6 parts of glycerol and 0.4 part of feed mildew remover; each 1 part of mineral elements comprises 0.5 part of ferrous sulfate, 0.3 part of calcium dihydrogen sulfate, 0.02 part of copper sulfate, 0.01 part of manganese sulfate, 0.02 part of magnesium sulfate and 0.08 part of zinc sulfate.
The preparation method of the Hu sheep feed for improving the quality of the Hu sheep meat comprises the following steps:
1) preparing raw materials: weighing the raw material components according to the weight part ratio;
2) the preparation method of the modified trimethylamine oxide by using the trimethylamine oxide and the modified cyclodextrin comprises the following steps:
a) taking cyclodextrin and sodium hydroxide aqueous solution, and uniformly mixing to obtain solution A; mixing chloroacetic acid with distilled water, stirring while raising the temperature, and stopping heating when the temperature reaches 73 ℃ to obtain a solution B; keeping the constant temperature, and dropwise adding the solution B into the solution A; after the solution B is dripped, preparing a solution C;
b) distilling the solution C; when viscous substances appear in the solution C, adding methanol, starting vacuum (-0.099mpa) when white crystals are separated out, performing suction filtration to obtain a white solid D, and drying for later use; heating the white solid D and an ethanol solution to prepare a mixed solution, and adding chlorosulfonic acid into the mixed solution; simultaneously, chlorine and oxygen are continuously introduced, and the proportion of chlorine to oxygen is 2: 1;
c) when the oxygen and the chlorine are completely introduced, the reaction is finished, and the nitrogen is used for blowing and removing the unreacted oxygen and the chlorine; cooling to room temperature, and extracting to obtain chloro-modified cyclodextrin;
d) preparing chloro-modified cyclodextrin into an aqueous solution, heating, adding a trimethylamine solution, stopping heating when the temperature is 73 ℃, and cooling to room temperature; washing and drying to obtain modified cyclodextrin;
e) adding distilled water into the prepared modified cyclodextrin to prepare saturated aqueous solution, stirring at the temperature of 52 ℃, gradually dripping trimethylamine oxide, stirring for 1h, cooling, filtering, washing with absolute ethyl alcohol and water, and vacuum drying at the constant temperature of 45 ℃ for 3h to prepare the modified trimethylamine oxide.
3) The curcumin is prepared from curcumin and soybean peptide, and the peptide comprises the following steps:
a) mixing curcumin with an ethanol solution to prepare a solution I, and heating and stirring the solution I;
b) stopping heating when the temperature reaches 52 ℃, keeping the temperature constant, and starting ultrasonic waves;
c) and adding soybean peptide when the solution I becomes clear to obtain a solution II, distilling the solution II to evaporate an ethanol solvent, cooling after the ethanol is completely evaporated, and drying to obtain the curcumin-peptide.
4) The material mixing and granulating steps are as follows: mixing semen Maydis powder, bean pulp, testa Tritici, Mandarin orange residue, and edible salt, sieving, adding water, stirring, and adding modified trimethylamine oxide, nutritional agent, curcumin-peptide, glycerol, and fodder mildew removing agent while stirring; and putting the stirred mixture into a granulator for granulation to obtain a feed finished product.
Example 3
45 parts of corn flour, 17 parts of bean pulp, 14 parts of wheat bran, 7 parts of citrus pulp, 0.3 part of edible salt, 11 parts of trimethylamine oxide, 2 parts of nutritional agent and 0.2 part of functional additive. Wherein each 1 part of the nutritional additive comprises 20 parts of probiotics, 4 parts of amino acid, 2 parts of vitamin A, 10.09 parts of vitamin B, 20.4 parts of vitamin B, 5 parts of vitamin D, 0.8 part of vitamin E, 35 parts of mineral elements and 15 parts of bone meal; each 1 part of the functional additive comprises 7 parts of curcumin, 13 parts of soybean peptide, 6 parts of glycerol and 0.4 part of feed mildew remover; each 1 part of mineral elements comprises 0.5 part of ferrous sulfate, 0.3 part of calcium dihydrogen sulfate, 0.02 part of copper sulfate, 0.01 part of manganese sulfate, 0.02 part of magnesium sulfate and 0.08 part of zinc sulfate.
The preparation method of the Hu sheep feed for improving the quality of the Hu sheep meat comprises the following steps:
1) preparing raw materials: weighing the raw material components according to the weight part ratio;
2) the preparation method of the modified trimethylamine oxide by using the trimethylamine oxide and the modified cyclodextrin comprises the following steps:
a) taking cyclodextrin and sodium hydroxide aqueous solution, and uniformly mixing to obtain solution A; mixing chloroacetic acid with distilled water, stirring while raising the temperature, and stopping heating when the temperature reaches 72 ℃ to obtain a solution B; keeping the constant temperature, and dropwise adding the solution B into the solution A; after the solution B is dripped, preparing a solution C;
b) distilling the solution C; when viscous substances appear in the solution C, adding methanol, starting vacuum (-0.095mpa) when white crystals are separated out, performing suction filtration to obtain a white solid D, and drying for later use; heating the white solid D and an ethanol solution to prepare a mixed solution, and adding chlorosulfonic acid into the mixed solution; simultaneously, chlorine and oxygen are continuously introduced, and the proportion of chlorine to oxygen is 2: 1;
c) when the oxygen and the chlorine are completely introduced, the reaction is finished, and the nitrogen is used for blowing and removing the unreacted oxygen and the chlorine; cooling to room temperature, and extracting to obtain chloro-modified cyclodextrin;
d) preparing chloro-modified cyclodextrin into an aqueous solution, heating, adding a trimethylamine solution, stopping heating when the temperature is 72 ℃, and cooling to room temperature; washing and drying to obtain modified cyclodextrin;
e) adding distilled water into the prepared modified cyclodextrin to prepare saturated aqueous solution, stirring at the temperature of 51 ℃, gradually dripping trimethylamine oxide, stirring for 1h, cooling, filtering, washing with absolute ethyl alcohol and water, and vacuum drying at the constant temperature of 43 ℃ for 2.5h to prepare the modified trimethylamine oxide.
3) The curcumin is prepared from curcumin and soybean peptide, and the peptide comprises the following steps:
a) mixing curcumin with an ethanol solution to prepare a solution I, and heating and stirring the solution I;
b) stopping heating when the temperature reaches 50 ℃, keeping the temperature constant, and starting ultrasonic waves;
c) and adding soybean peptide when the solution I becomes clear to obtain a solution II, distilling the solution II to evaporate an ethanol solvent, cooling after the ethanol is completely evaporated, and drying to obtain the curcumin-peptide.
4) The material mixing and granulating steps are as follows: mixing semen Maydis powder, bean pulp, testa Tritici, Mandarin orange residue, and edible salt, sieving, adding water, stirring, and adding modified trimethylamine oxide, nutritional agent, curcumin-peptide, glycerol, and fodder mildew removing agent while stirring; and putting the stirred mixture into a granulator for granulation to obtain a feed finished product.
Example 4
A Hu sheep feed for improving the quality of Hu sheep meat is prepared from the following components in parts by weight: 37 parts of corn flour, 19 parts of bean pulp, 12 parts of wheat bran, 8 parts of citrus pulp, 0.2 part of edible salt, 9 parts of trimethylamine oxide, 6 parts of modified cyclodextrin, 1 part of nutritional agent and 0.1 part of functional additive.
Wherein each 1 part of the nutritional additive comprises 18 parts of probiotics, 7 parts of amino acid, 2 parts of vitamin A, 10.09 parts of vitamin B, 20.4 parts of vitamin B, 5 parts of vitamin D, 0.8 part of vitamin E, 27 parts of mineral elements and 17 parts of bone meal; each 1 part of the functional additive comprises 10 parts of curcumin, 19 parts of soybean peptide, 4 parts of glycerol and 0.3 part of feed mildew remover; each 1 part of mineral elements comprises 0.5 part of ferrous sulfate, 0.3 part of calcium dihydrogen sulfate, 0.02 part of copper sulfate, 0.01 part of manganese sulfate, 0.02 part of magnesium sulfate and 0.08 part of zinc sulfate.
The preparation method of the Hu sheep feed for improving the quality of the Hu sheep meat is consistent with the embodiment 3 except that the modified trimethylamine oxide is prepared from the trimethylamine oxide and the modified cyclodextrin in the step 2).
Example 5
45 parts of corn flour, 17 parts of bean pulp, 14 parts of wheat bran, 7 parts of citrus pulp, 0.3 part of edible salt, 2 parts of nutritional agent and 0.2 part of functional additive. Wherein each 1 part of the nutritional additive comprises 20 parts of probiotics, 4 parts of amino acid, 2 parts of vitamin A, 10.09 parts of vitamin B, 20.4 parts of vitamin B, 5 parts of vitamin D, 0.8 part of vitamin E, 35 parts of mineral elements and 15 parts of bone meal; each 1 part of the functional additive comprises 7 parts of curcumin, 13 parts of soybean peptide, 6 parts of glycerol and 0.4 part of feed mildew remover; each 1 part of mineral elements comprises 0.5 part of ferrous sulfate, 0.3 part of calcium dihydrogen sulfate, 0.02 part of copper sulfate, 0.01 part of manganese sulfate, 0.02 part of magnesium sulfate and 0.08 part of zinc sulfate.
The preparation method of the Hu sheep feed for improving the quality of the Hu sheep meat is consistent with the embodiment 3 except that the modified trimethylamine oxide is prepared from the trimethylamine oxide and the modified cyclodextrin in the step 2).
Content of the comparative experiment:
50 Hu sheep lambs with the weight of 24.5-25.5kg and good health conditions are selected and randomly divided into 5 test groups. The feed of the example 1 is fed to the group I, the feed of the example 2 is fed to the group II, the feed of the example 3 is fed to the group III, the feed of the example 4 is fed to the control group I, and the feed of the example 5 is fed to the control group II, wherein the feed components are shown in a table 1, and the feeding period is 60 days. The sheep house was cleaned and disinfected before the test, and the sheep were uniformly repelled and fed at 8 am, 2 pm, 8 pm and around each day with free drinking water.
| Item/portion | Group I | Group II | Group III | Control group I | Control group II |
| Corn flour | 32 | 37 | 45 | 45 | 45 |
| Bean pulp | 25 | 19 | 17 | 17 | 17 |
| Wheat bran | 6 | 12 | 14 | 14 | 14 |
| Citrus residue | 12 | 8 | 7 | 7 | 7 |
| Edible salt | 0.2 | 0.2 | 0.3 | 0.3 | 0.3 |
| Oxetamine | 7 | 9 | 11 | 11 | 0 |
| Modified cyclodextrin | 2 | 6 | 8 | 0 | 0 |
| Nutrient agent | 1 | 1 | 2 | 2 | 2 |
| Functional additive | 0.1 | 0.1 | 0.2 | 0.2 | 0.2 |
TABLE 1
During the test, the change of the food intake of the Hu sheep and the frequency of the disease attack are concerned, 50 sheep are weighed and recorded every 10 days, and the average daily gain is calculated and is shown in the data of Table 2;
TABLE 2
Feeding on day 59, randomly extracting 6 sheep from each group, and fasting for 12 hours; after fasting was complete, slaughter was unified for testing. Detecting the nutrient components of the right gluteus muscles, wherein the detection results are shown in a table 3;
the water content detection method comprises the following steps: measuring the moisture content of GB/T9695.15-2008 meat products;
the protein detection method comprises the following steps: measuring protein in GB/T5009.5-2016 food safety national standard food;
the fat detection method comprises the following steps: measuring fat in GB5009.6-2016 food safety national standard food;
a cholesterol detection method; measuring by using a spectrophotometer;
the iron content detection method comprises the following steps: measuring iron in GB5009.90-2016 food safety national standard food;
| item | Group I | Group II | Group III | Control group I | Control group II |
| Water content% | 75.03 | 75.65 | 75.44 | 76.82 | 76.02 |
| Dry matter% | 24.20 | 24.70 | 24.5 | 22.80 | 22.03 |
| Protein content% | 3.31 | 3.28 | 3.35 | 3.12 | 3.07 |
| Cholesterol, mg/100g | 56.30 | 56.28 | 56.11 | 57.35 | 56.34 |
| Fat content% | 3.56 | 3.60 | 3.54 | 3.37 | 3.41 |
| Iron, mg/100g | 2.30 | 2.42 | 2.45 | 2.12 | 2.27 |
TABLE 3
The physicochemical properties of the Hu sheep meat are detected, and the data are shown in Table 4;
the detection method comprises the following steps:
shear force: cutting into Hu mutton pieces of 1 cubic centimeter in the direction of muscle fiber, transversely cutting with a blade on a texture analyzer, measuring the same meat piece for 3 times, and calculating the average value;
water loss rate: measuring with a compression instrument;
color: measured by a full-automatic color measurement colorimeter, wherein: l: denotes luminance, white when L ═ 100, and dark when L ═ 0; the larger the L value, the better the hue. A: a > 0 indicates the degree of red, a <0 indicates the degree of green; b: b > 0 indicates the degree of yellow and b <0 indicates the degree of blue. Color number value: b/a;
meat color saturation: (a2+ b2)/2
TABLE 4
And (4) analyzing results:
the data in Table 2 show; the daily average weight gain of the Hu sheep is that the third group of the experimental group, the second group, the first group, the control group, the first group and the control group are respectively the same, and the incidence rate of the Hu sheep in the third group is the lowest;
according to the data in Table 3, the average protein content and dry matter ratio of the muscles of the right buttocks of Hu sheep in the experimental groups I, II and III are higher than those of the control group I and the control group II; the cholesterol content of the experimental groups I, II and III is lower than that of the control group;
according to the data in Table 3, the iron content in the right gluteus maximus is III group, I group, II group, control group, II group and I group;
by feeding the Hu sheep with the feed provided by the invention, the dry matter content, the protein content and the iron content of the Hu sheep meat are all improved, the cholesterol content is reduced, and the nutritional value of meat components of the sheep fed with the feed is higher than that of a control group.
Physical and chemical indexes of meat quality: smaller shearing force indicates more tender meat quality; the lower the water loss rate and the lower the color value, the more bright red the color of the meat is; the higher the saturation value is, the better the meat quality is; as can be seen from Table 4 above, the meat tenderness, water retention capacity and meat color of the sheep fed with the Hu sheep feed of the test group were all higher than those of the control group.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (8)
1. The Hu sheep feed for improving the quality of the Hu sheep meat is characterized in that: the Hu sheep feed comprises the following raw materials: the fertilizer comprises, by weight, 32-45 parts of corn flour, 17-25 parts of bean pulp, 6-14 parts of wheat bran, 7-12 parts of citrus pulp, 0.2-0.3 part of edible salt, 7-11 parts of trimethylamine oxide, 2-8 parts of modified cyclodextrin, 1-2 parts of a nutritional agent and 0.1-0.2 part of a functional additive.
2. The feed for Hu sheep for improving the quality of Hu sheep meat as claimed in claim 1, wherein the nutrients comprise: 15-20 parts of probiotics, 4-9 parts of amino acid, 1-3 parts of vitamin A, 10.08-0.1 part of vitamin B, 20.3-0.6 part of vitamin B, 1-2 parts of vitamin D, 0.7-0.9 part of vitamin E, 23-35 parts of mineral elements and 15-20 parts of bone meal.
3. The hu sheep feed for improving the quality of hu sheep meat as claimed in claim 1, wherein the functional additives comprise: 7-13 parts of curcumin, 13-21 parts of soybean peptide, 3-6 parts of glycerol and 0.2-0.4 part of feed mildew remover.
4. A hu sheep feed for improving the quality of hu sheep meat according to claim 2, characterized in that it comprises per part of the mineral elements: according to the weight portion, ferrous sulfate 0.5 portion, calcium dihydrogen sulfate 0.3 portion, copper sulfate 0.02 portion, manganese sulfate 0.01 portion, magnesium sulfate 0.02 portion and zinc sulfate 0.08 portion.
5. The method for preparing a hu sheep feed according to any one of claims 1 to 4, comprising the steps of:
1) preparing raw materials;
2) preparing modified trimethylamine oxide by using trimethylamine oxide and modified cyclodextrin;
3) preparing curcumin-peptide from curcumin and soybean peptide;
4) mixing and granulating.
6. The method for preparing Hu sheep feed according to claim 5, wherein the step of 2) preparing modified trimethylamine oxide from trimethylamine oxide and modified cyclodextrin comprises:
a) taking cyclodextrin and sodium hydroxide aqueous solution, and uniformly mixing to obtain solution A; mixing chloroacetic acid with distilled water, stirring while heating, and stopping heating when the temperature reaches 70-73 deg.C to obtain solution B; keeping the constant temperature, and dropwise adding the solution B into the solution A; after the solution B is dripped, preparing a solution C;
b) distilling the solution C; when viscous substances appear in the solution C, adding methanol, starting vacuum (-0.09-0.099 mpa) when white crystals are separated out, performing suction filtration to obtain a white solid D, and drying for later use; heating the white solid D and an ethanol solution to prepare a mixed solution, and adding chlorosulfonic acid into the mixed solution; simultaneously, chlorine and oxygen are continuously introduced, and the proportion of chlorine to oxygen is 2: 1;
c) when the oxygen and the chlorine are completely introduced, the reaction is finished, and the nitrogen is used for blowing and removing the unreacted oxygen and the chlorine; cooling to room temperature, and extracting to obtain chloro-modified cyclodextrin;
d) preparing chloro-modified cyclodextrin into an aqueous solution, heating, adding trimethylamine solution, stopping heating when the temperature is 70-73 ℃, and cooling to room temperature; washing and drying to obtain modified cyclodextrin;
e) adding distilled water into the prepared modified cyclodextrin to prepare saturated aqueous solution, stirring at the temperature of 50-52 ℃, gradually dripping trimethylamine oxide, stirring for 1h, cooling, filtering, washing with absolute ethyl alcohol and water, and vacuum drying at the constant temperature of 42-45 ℃ for 2-3h to prepare the modified trimethylamine oxide.
7. The method for preparing the hu sheep feed according to claim 5, wherein the 3) steps are as follows:
a) mixing curcumin with an ethanol solution to prepare a solution I, and heating and stirring the solution I;
b) stopping heating when the temperature reaches 48-52 ℃, keeping the temperature constant, and starting ultrasonic waves;
c) and adding soybean peptide when the solution I becomes clear to obtain a solution II, distilling the solution II to evaporate an ethanol solvent, cooling after the ethanol is completely evaporated, and drying to obtain the curcumin-peptide.
8. The method for preparing the hu sheep feed according to claim 5, wherein the 4) steps are as follows: mixing semen Maydis powder, bean pulp, testa Tritici, Mandarin orange residue, and edible salt, sieving, adding water, stirring, and adding modified trimethylamine oxide, nutritional agent, curcumin-peptide, glycerol, and fodder mildew removing agent while stirring; and putting the stirred mixture into a granulator for granulation to obtain a feed finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010456293.XA CN111543551A (en) | 2020-05-26 | 2020-05-26 | Hu sheep feed for improving quality of Hu sheep meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010456293.XA CN111543551A (en) | 2020-05-26 | 2020-05-26 | Hu sheep feed for improving quality of Hu sheep meat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111543551A true CN111543551A (en) | 2020-08-18 |
Family
ID=71999007
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010456293.XA Withdrawn CN111543551A (en) | 2020-05-26 | 2020-05-26 | Hu sheep feed for improving quality of Hu sheep meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111543551A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116508896A (en) * | 2023-02-15 | 2023-08-01 | 青海乐殊园农业科技有限公司 | High-calcium vegetable feed for improving mutton quality and preparation method and application thereof |
-
2020
- 2020-05-26 CN CN202010456293.XA patent/CN111543551A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116508896A (en) * | 2023-02-15 | 2023-08-01 | 青海乐殊园农业科技有限公司 | High-calcium vegetable feed for improving mutton quality and preparation method and application thereof |
| CN116508896B (en) * | 2023-02-15 | 2024-05-07 | 青海乐殊园农业科技有限公司 | High-calcium vegetable feed for improving mutton quality and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108013213A (en) | A kind of moist microorganism particle fermented feed for aquatic livestock and preparation method thereof | |
| CN103583829B (en) | The preparation method of the flavouring agent of feed or pet food | |
| CN101756065A (en) | Improved special fattening feedstuff for wild pigs | |
| CN108998391A (en) | A kind of compound microbial culture starter, the biological fermentation feed prepared using the leavening and preparation method thereof | |
| CN108575885B (en) | Breeding method of black pigs | |
| CN109198208A (en) | Improve the feed addictive and preparation method thereof of meat quality | |
| CN102715381B (en) | Hu sheep totaI mixed ration (TMR) feed and Hu sheep cultivation method | |
| CN103300242A (en) | Fugu obscurus juvenile fish swelled sinkable composite feed | |
| CN112352870A (en) | Preparation method of marine fish peptide suitable for piglet daily feed | |
| CN105029046B (en) | A kind of sheep fattening feed | |
| CN101756000A (en) | Biological high-energy feed and preparation method thereof | |
| CN111543551A (en) | Hu sheep feed for improving quality of Hu sheep meat and preparation method thereof | |
| CN107373037B (en) | A kind of biological feedstuff and complete diet pellet for the black pig in the Sichuan-Tibet 30kg or more | |
| CN103262959A (en) | Puffing settleable mixed feed for adult fish of fugu obscurus | |
| CN108967695A (en) | The mixed feed without biological feedstuff for the black pig in the Sichuan-Tibet 60kg or more | |
| CN108378205A (en) | One boar food and preparation method thereof | |
| CN105285364A (en) | Sheep feed for improving the flavor of mutton and preparation method thereof | |
| CN106387387A (en) | Functional feed for producing good-quality mutton and preparation method of functional feed | |
| CN109907165A (en) | One boar food and preparation method thereof | |
| CN111990537A (en) | Functional nutritional enzymatic squid paste and preparation method thereof | |
| CN111557416A (en) | barley-Ruoye fish preserved fruit and preparation method thereof | |
| CN107712354A (en) | A kind of additive for feed for piglets of astaxanthin-containing and preparation method and application | |
| CN109329616A (en) | A kind of dairy buffalo feed and preparation method thereof | |
| CN107744050A (en) | A kind of full price mixed fodder leavening and preparation method thereof | |
| CN108651699A (en) | A kind of aquatic feeds phagostimulant |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200818 |
|
| WW01 | Invention patent application withdrawn after publication |