CN112088984A

CN112088984A - Feed additive for improving meat quality of fattening pigs

Info

Publication number: CN112088984A
Application number: CN202010923528.1A
Authority: CN
Inventors: 杨雪芬; 刘世龙; 蒋宗勇; 王丽; 高开国; 邱月琴; 温晓鹿
Original assignee: Institute of Animal Science of Guangdong Academy of Agricultural Sciences
Current assignee: Institute of Animal Science of Guangdong Academy of Agricultural Sciences
Priority date: 2020-09-04
Filing date: 2020-09-04
Publication date: 2020-12-18
Also published as: LU102443B1; AU2021101885A4

Abstract

The invention discloses an additive for improving the quality of fattening pork, which comprises a carrier and an additive composition, wherein the additive composition consists of resveratrol, L-arginine, vitamin E and p-hydroxycinnamic acid. The carrier is one or mixture of bran and corn starch. The additive composition contains resveratrol 10-100 mg/kg, L-arginine 10-100 mg/kg, vitamin E10-100 mg/kg, and p-hydroxycinnamic acid 10-50 mg/kg. The invention also provides a using method of the additive, which is respectively added into 10 percent concentrated feed and complete formula feed according to the proportion of 15-30 kg/ton and 8-15 kg/ton. The additive provided by the invention can fully exert the beneficial effects of all components, has better effect compared with single addition, has biological activity of oxidation resistance, inflammation resistance and the like, can obviously improve the meat quality and improve the economic benefit.

Description

Feed additive for improving meat quality of fattening pigs

Technical Field

The invention relates to the technical field of feed additives, in particular to a feed additive capable of improving pork quality.

Background

China is a big country for pork consumption, and with the improvement of consumption level, the requirements of people on the quality of pork are higher and higher. However, in the currently popular large-scale and intensive cultivation, the problems of reduced meat quality, high deterioration rate and the like generally exist in the pursuit of greater economic benefits by the cultivation technique and conditions or the farms. Studies have shown that of the factors that restrict pig growth and meat quality, 20% depends on breeds, 40% to 50% on nutrition, and 20% to 30% on the feeding environment. Therefore, under the condition of pig breed determination and unified management, the industry practitioners improve some characteristics related to pork quality, such as meat color, pH value, water retention capacity, tenderness, intramuscular fat, taste evaluation and flavor, by means of nutrition regulation and control, and further achieve the purpose of improving the meat quality.

The invention patent with the publication number of CN102793085B discloses a Chinese herbal medicine additive for improving meat quality, wherein the raw material composition of the additive comprises 26 Chinese herbal medicines of Chinese date, largehead atractylodes rhizome, stiff silkworm, acanthopanax, pine pollen, cortex dictamni and the like, and the additive is produced by extracting and concentrating the Chinese herbal medicines by ethanol; the invention patent application CN102020000339703 discloses an additive taking N-acetyl-L-cysteine as a main active substance, but the additive has special odor, is easy to cause nausea and vomiting after being taken by a human body, is not beneficial to the food consumption of commercial pigs, and is not suitable for large-scale addition or popularization. In addition, the research of various researchers (Yan snow, etc., feed industry, 2015,36(09), 26-29; Dongli, etc., animal nutrition bulletin, 2017,29(03), 916-922) shows that the single natural plant additive has the function of improving certain indexes of meat quality, and has a certain distance to the massive application and popularization and better efficacy. Based on this, the present invention provides a simple to prepare additive composition that attempts to provide more support for solving meat quality problems.

Disclosure of Invention

The technical problem to be solved by the invention is to provide the additive for improving the pork quality, which can obviously improve the pork quality and the flavor, provide high-quality pork products for consumers and reduce the use of medicines.

In order to solve the problems, the additive for improving the pork quality provided by the invention comprises a carrier and an additive composition, wherein the additive composition consists of resveratrol, L-arginine, vitamin E and p-hydroxycinnamic acid. The carrier is one or a mixture of bran and corn starch.

The additive composition comprises 10-100 mg/kg of resveratrol, 10-100 mg/kg of L-arginine, 10-100 mg/kg of vitamin E and 10-50 mg/kg of p-hydroxycinnamic acid.

The additive composition provided by the invention has the advantages that: resveratrol, as a non-flavonoid polyphenol compound containing a stilbene structure, is rapidly metabolized in vivo, contains three hydroxyl groups, and has the functions of determining the antioxidation, resisting inflammation, regulating immunity, resisting virus and the like. In recent years, research finds that resveratrol has remarkable effects on regulating cell cycle, apoptosis and the like, eliminating in-vivo free radicals, protecting cell membrane integrity and the like, and can activate adiponectin signal paths, improve the expression of key genes for fat catabolism and inhibit the expression of key genes for fat synthesis, promote fat metabolism, inhibit fat synthesis, reduce subcutaneous fat thickness, enhance lipid metabolism and reduce carcass fat rate.

L-arginine is an amino acid compound, can obtain a special fragrant substance by heating reaction (amino-carbonyl reaction) with sugar, is a common nutritional supplement and flavoring agent, has the effect of promoting the ingestion of animals, and can increase the ingestion amount of commercial pigs to a certain extent. The pig feed can also participate in organism metabolism through various enzymes, and can play a multiple nutrition physiological effect in a pig body through metabolites such as Nitric Oxide (NO), polyamine and the like, the anti-oxidation effect of L-arginine can be used for reducing the content of T-AOC in muscles and the expression of genes related to fat deposition, so that the anti-oxidation capacity of the muscles is improved, the drip loss is reduced, and the content of intramuscular fat is improved. Lipid oxidation is a degradation process which causes putrefaction and display of cooked meat, reduces the content of unsaturated fatty acids, fat-soluble vitamins and pigments in pork, and generates toxic compounds such as hydrogen peroxide and aldehydes, thereby affecting the color, flavor, texture, nutritional value and safety of pork, and is also a basic cause of bad odor generated during storage of raw cooked meat products. Vitamin E as a fat-soluble antioxidant reacts with active oxygen and fatty acid hydrogen peroxide free radicals on a membrane to produce stable hydrogen peroxide and tocopherol free radicals, and the process effectively breaks the peroxidation reaction chain of fatty acid on a cell membrane, thereby protecting the fatty acid from being attacked by the free radicals to generate lipid oxidation reaction so as to achieve the effect of protecting meat quality. The p-hydroxycinnamic acid is a main component of lignocellulose and is also a hydroxyl derivative with antioxidant property, in the animal husbandry, the p-hydroxycinnamic acid has the effects of promoting animal feeding and improving the production performance of livestock and poultry, and simultaneously, the anti-oxidation property of the p-hydroxycinnamic acid can reduce the peroxidation of organisms, relieve the oxidative damage of muscle tissues, improve the meat quality, and more importantly, can reduce the formation of carcinogen nitrosamine.

The additive capable of improving the pork quality provided by the invention is respectively added into 10% concentrated feed and complete formula feed according to the proportion of 15-30 kg/ton and 8-15 kg/ton.

The invention has the advantages and beneficial effects that: the resveratrol, L-arginine, vitamin E and p-hydroxycinnamic acid additive composition provided by the invention has biological activities of antioxidation, anti-inflammation and the like. Experiments prove that the combined additive has good application effect on improving the quality of the fattening pork. The additive provided by the invention has the advantages of easily available raw materials and simple preparation, and is suitable for large-scale cultivation and large-scale popularization and application.

Detailed Description

The present invention is described below by way of specific examples, which are provided only for the purpose of further illustrating the present invention and do not represent the scope of the present invention, and other insubstantial modifications and adaptations made in accordance with the present invention would still fall within the scope of the present invention.

Example 1

An additive for improving the quality of fattening pork comprises a carrier and an additive composition, wherein the additive amount of each component in the composition is 100mg/kg of resveratrol, 10mg/kg of L-arginine, 50mg/kg of vitamin E and 10mg/kg of p-hydroxycinnamic acid. The carrier is bran, and the bran is uniformly mixed and added into the complete formula feed according to the proportion of 8 kg/ton.

Example 2

An additive for improving the quality of fattening pork comprises a carrier and an additive composition, wherein the additive amount of each component in the composition is 10mg/kg of resveratrol, 50mg/kg of L-arginine, 100mg/kg of vitamin E and 50mg/kg of p-hydroxycinnamic acid. The carrier is corn, and the corn is uniformly mixed and added into the complete formula feed according to the proportion of 12 kg/ton.

Example 3

An additive for improving the quality of fattening pork comprises a carrier and an additive composition, wherein the additive amount of each component in the composition is 50mg/kg of resveratrol, 10mg/kg of L-arginine, 10mg/kg of vitamin E and 25 mg/kg of p-hydroxycinnamic acid. The carrier is bran and corn, and is uniformly mixed and added into the complete formula feed according to the proportion of 15 kg/ton.

Example 4

An additive for improving the quality of fattening pork comprises a carrier and an additive composition, wherein the additive amount of each component in the composition is 50mg/kg of resveratrol, 10mg/kg of L-arginine, 10mg/kg of vitamin E and 10mg/kg of p-hydroxycinnamic acid. The carrier is bran, and the bran is uniformly mixed and added into 10 percent concentrated feed according to the proportion of 15 kg/ton.

Example 5

An additive for improving the quality of fattening pork comprises a carrier and an additive composition, wherein the additive amount of each component in the composition is 10mg/kg of resveratrol, 100mg/kg of L-arginine, 50mg/kg of vitamin E and 50mg/kg of p-hydroxycinnamic acid. The carrier is bran and corn, and the mixture is uniformly mixed and added into 10 percent concentrated feed according to the proportion of 30 kg/ton.

Example 6

An additive for improving the quality of fattening pork comprises a carrier and an additive composition, wherein the additive amount of each component in the composition is 100mg/kg of resveratrol, 50mg/kg of L-arginine, 100mg/kg of vitamin E and 25 mg/kg of p-hydroxycinnamic acid. The carrier is corn, and the corn is uniformly mixed and added into 10 percent concentrated feed according to the proportion of 23 kg/ton.

Application example 1

60 test pigs with body weight (90 +/-2) kg were selected and divided into 3 groups on average: a first control group (fed with basic ration, the formula is shown in table 1), a second control group (fed with basic ration plus resveratrol), and a test group (fed with basic ration plus the additive in the embodiment 6); each group had 5 replicates, each replicate 2 pigs. The test is finished when the pig is raised to about 120 kg, and the raising test is started and finished according to the weight of the test pig. All test pigs were fed a control diet uniformly a week prior to the start of the test. At the end of the test, all pigs were weaned (12-16 hours) and weighed, slaughtered, and the longissimus dorsi, back fat, and abdominal fat were collected. The following criteria were determined:

growth performance: average daily gain, average daily feed intake and material weight ratio.

Longissimus dorsi quality: after slaughtering for 45min and 24h, pH value of longissimus back and meat color, tenderness after slaughtering for 24h and water (fresh meat) strength after slaughtering for 24h and 48 h.

Test results are shown in tables 2-4:

TABLE 1 basic diet formula

Proportioning raw materials%	Content (wt.)
		Corn (corn)	65
The soybean meal CP is 43%	11
		Soybean oil	3.2
Bran	9.9
		Full fat rice bran	5
Stone powder	1.24
		Calcium hydrogen phosphate	0.9
Methionine	0.13
		70% lysine	0.87
Threonine	0.19
		Tryptophan	0.05
Alanine	0.8
		Arginine	0
Salt	0.5
		Premix compound¹	1
Phytase	0.01
		Mildew preventive	0.05
60% Choline chloride	0.16
		Total up to	100
Nutrient composition
		Digestive energy, kcal/kg	3226.2
Metabolic energy, kcal/kg	3124.2
		Net energy, kcal/kg	2448.5
Crude protein%	12.88
		Calcium content%	0.75
Total phosphorus%	0.57
		Effective phosphorus%	0.26
Lysine%	0.988
		Methionine, is%	0.348
Cystine,% of	0.244
		Threonine, by%	0.625
Tryptophan,% of	0.183
		Egg + cystine%	0.592
SIDlys, %	0.89
		SIDmet, %	1.116
SIDthr, %	0.54
		SIDtry, %	0.15
Arg, %	0.705
		Choline, %	1643.41

¹Premix feed to each kilogram of ration: fe 120mg, Cu 10mg, Zn 120mg, Mn 35mg, I0.25 mg, Se 0.2mg, VA 8000IU, VD₃ 1000IU、VE 30mg、VK₃ 2mg、VB₁2mg、VB₂ 6mg、VB₆ 4.0mg、VB₁₂0.02mg, 25mg nicotinic acid, 10mg calcium pantothenate, 1.0mg folic acid, 0.25mg biotin, and 150mg antioxidant.

TABLE 2 finishing pig Productivity results

Item	Control group one	Control group two	Test group
				Initial weight (kg)	105.67±9.35	105.33±7.02	109.08±9.41
Terminal weight (kg)	128.00±5.89	131.50±5.05	136.08±8.67
				ADG（kg/d）	1.12±0.40	131.50±5.05	1.35±0.25
ADFI（kg/d，）	7.03±0.13	7.08±0.17	7.14±0.07
				F/G	3.43±1.12	2.78±0.45	2.69±0.42

TABLE 3 ketone body trait results

Item	Control group one	Control group two	Test group
				Carcass weight (kg)	105.84±5.27	95.77±5.61	98.31±2.25
Cervical vertebra backfat thickness (mm)	33.83±1.83	45.90±2.92	48.17±2.75
				Thickness of the tenth Rib Bacon fat (mm)	24.20±4.55	25.75±4.79	33.67±0.58
Thickness of dorsal vertebra of coccyx (mm)	17.58±6.51	19.67±5.65	20.17±2.79
				Average backfat thickness (mm)	25.53±3.32	30.81±4.12	31.14±3.00
Eye muscle area (cm)²）	72.84±4.90	75.93±5.45	81.64±13.14

Table 4 meat quality results

Item	Control group one	Control group two	Test group
				Shear force	62.19±12.15	76.12±5.64	84.92±8.53
pH (45min)	6.05±0.17	6.07±0.14	6.10±0.14
				pH (24h)	5.51±0.14	5.49±0.12	5.66±0.58
pH (48h)	5.52±0.61	5.51±0.51	5.69±0.54
				Meat color L (45min)	45.11±2.87	43.49±0.90	47.13±6.86
a(45min)	17.14±1.56	16.89±0.81	16.48±0.90
				b(45min)	2.29±0.45	1.88±0.43	1.82±0.24
L(24h)	54.13±1.69	52.92±1.14	54.35±2.36
				a(24h)	15.95±0.97	16.46±0.50	16.07±0.91
b(24h)	2.30±0.24	1.63±0.08	2.24±0.20
				L(48h)	53.74±1.16	52.84±1.19	53.69±1.50
a(48h)	17.05±0.98	17.02±0.28	15.61±0.51
				b(48h)	2.25±0.11	1.84±0.28	2.29±0.28
Drip loss (24h)	2.07%±0.005	2.12%±0.001	2.11%±0.006
				Drip loss (48h)	2.77%±0.003	2.63%±0.003	2.44%±0.003
Intramuscular fat	5.83%±0.015	4.25%±0.022	3.83%±0.014

Compared with two control groups, the quality of ketone bodies in the test group is obviously improved, and meanwhile, the shearing force, the pH value, the flesh color and the drip loss are improved, and the intramuscular fat is reduced. The change of the indexes indicates that the additive provided by the invention has a good effect on improving the pork quality.

Claims

1. An additive for improving the quality of fattening pork, which comprises a carrier and an additive composition, and is characterized in that: the additive composition consists of resveratrol, L-arginine, vitamin E and p-hydroxycinnamic acid.

2. The additive for improving the quality of finishing pork according to claim 1, wherein: the carrier is one or a mixture of bran and corn starch.

3. The additive for improving the quality of finishing pork according to claim 1, wherein: the additive composition comprises 10-100 mg/kg of resveratrol, 10-100 mg/kg of L-arginine, 10-100 mg/kg of vitamin E and 10-50 mg/kg of p-hydroxycinnamic acid.

4. Additive for improving the quality of finishing pork according to claim 1, 2 or 3, characterized in that: adding into 10% concentrated feed according to the ratio of 15-30 kg/ton.

5. Additive for improving the quality of finishing pork according to claim 1, 2 or 3, characterized in that: adding complete compound feed according to the proportion of 8-15 kg/ton.