CN113558139A - Feed additive for improving meat quality and flavor of poultry and application or preparation method thereof - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K20/00—Accessory food factors for animal feeding-stuffs
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- A—HUMAN NECESSITIES
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- A23K20/00—Accessory food factors for animal feeding-stuffs
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- A—HUMAN NECESSITIES
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- B01D11/02—Solvent extraction of solids
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
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- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0261—Solvent extraction of solids comprising vibrating mechanisms, e.g. mechanical, acoustical
- B01D11/0265—Applying ultrasound
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
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Abstract
The invention relates to the technical field of feeds, and particularly discloses a feed additive for improving meat quality and flavor of poultry, which is characterized by comprising the following raw materials in parts by weight: 20-30 parts of active eggshell powder, 3-7 parts of allicin extraction material, 1-3 parts of montmorillonite powder and 4-12 parts of starch coating liquid; the extraction method of the allicin extract comprises the following steps: s1, peeling garlic, then sending the garlic into a pounding machine for pounding, and then adding absolute ethyl alcohol according to the material-liquid ratio of 1: 100. According to the invention, the eggshell powder is calcined and then irradiated to improve the activity effect of the eggshell powder, and meanwhile, the coconut oil fatty acid diethanolamide and tween-80 are used for treating, so that the surface activity of the eggshell powder is improved, the dispersibility of the eggshell powder is improved, the garlicin is extracted by garlic, microwave combined ultrasonic treatment and cold water freezing are adopted in the extraction, and finally, reflux extraction is carried out, so that the extraction effect of the garlicin is improved.
Description
Technical Field
The invention relates to the technical field of poultry meat feed, in particular to a feed additive for improving poultry meat flavor and an application or preparation method thereof.
Background
Poultry is a collective term for birds that are artificially kept. It is generally an animal of the Phasianidae and Anatidae families, such as chicken, duck, goose, etc., and birds of other families, such as turkey, pigeon, quail and various birds with a whizzy bird. The breeding mainly comprises obtaining meat, eggs and feathers, and also has ornamental and other purposes. With the development of the breeding industry, the application of the feed is more and more extensive, and the feed additive also plays an irreplaceable role as a means for improving the utilization rate of the feed and promoting the growth of livestock and poultry.
The existing feed is difficult to improve the quality of poultry meat quality, the nutrient content of the meat quality is difficult to improve, and the use efficiency of the feed is reduced, so that further improvement treatment is needed.
Disclosure of Invention
The invention aims to provide a feed additive for improving the meat quality and flavor of poultry and an application or preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a feed additive for improving meat quality and flavor of poultry comprises the following raw materials in parts by weight: 20-30 parts of active eggshell powder, 3-7 parts of allicin extraction material, 1-3 parts of montmorillonite powder and 4-12 parts of starch coating liquid;
the extraction method of the allicin extract comprises the following steps:
s1, peeling garlic, then sending the garlic into a pounding machine for pounding, then adding absolute ethyl alcohol according to the material-liquid ratio of 1:100, then stirring at a low speed, wherein the stirring speed is 50-100r/min, the stirring time is 20-30min, and standing for later use after the stirring is finished;
s2, performing microwave combined ultrasonic treatment, wherein the microwave frequency is 2.45GHz, the power is 200-;
s3, adding cold water in an amount which is 2 to 4 times that of the extract, freezing the extract at a temperature of between 8 ℃ below zero and 4 ℃ below zero for 2 to 8 hours, taking the extract out, and heating the extract until the extract is completely dissolved for later use;
s4, carrying out ethanol reflux extraction on the extract material for later use in the S3, carrying out reflux extraction for 1-2h, then recovering ethanol under reduced pressure at 50-65 ℃, and combining the extract materials to obtain the allicin extract material.
5. The feed additive for improving meat quality and flavor of poultry according to claim 1, wherein the feed additive comprises the following raw materials in parts by weight: 22-28 parts of active eggshell powder, 4-5 parts of an allicin extraction material, 1-2 parts of montmorillonite powder and 5-9 parts of a starch coating liquid.
Preferably, the feed additive comprises the following raw materials in parts by weight: 25 parts of active eggshell powder, 5 parts of an allicin extraction material, 2 parts of montmorillonite powder and 8 parts of a starch coating liquid.
Preferably, the activating method of the active eggshell powder is as follows:
(1) delivering the eggshell powder to 200-300 ℃ for calcining for 5-15min, then cooling to 150 ℃, continuing calcining for 2-10min, and finally cooling to room temperature;
(2) then the mixture is sent into a grinding machine for grinding, the grinding speed is 1000-1500r/min, the grinding time is 20-30min, the mixture is filtered by 50-100 meshes after grinding is finished, and then the mixture is placed in a proton irradiation box for irradiation treatment;
(3) after the irradiation is finished, sending the mixture into Tween-80, adding citric acid to adjust the pH value to 4.0-5.0, then adding coconut oil fatty acid diethanolamide, and stirring at the rotating speed of 200-400r/min for 20-30 min;
(4) and finally, washing with water for 1-3 times, centrifuging, drying at 40-50 deg.C for 20-30min, and drying to obtain active eggshell powder.
Preferably, the irradiation power of the proton irradiation treatment is 300-350W, and the irradiation time is 10-20 min.
Preferably, the irradiation power of the proton irradiation treatment is 325W, and the irradiation time is 15 min.
Preferably, the preparation method of the starch coating liquid comprises the following steps: and (2) feeding starch into deionized water according to the weight ratio of 1:3 to prepare a suspension, adding whey protein powder accounting for 10-20% of the total weight of the starch, stirring at variable speed, and finishing the treatment to obtain the starch coating liquid.
Preferably, the variable speed stirring is performed for 20-30min at the rotation speed of 100-.
A preparation method of a feed additive for improving meat quality and flavor of poultry comprises the following steps: sequentially adding the active eggshell powder, the garlicin extract material and the montmorillonite powder into the starch coating liquid for low-speed stirring at the stirring speed of 100-200r/min for 20-30min, after the stirring is finished, sending the mixture into a constant-temperature drying box for drying at the drying temperature of 45-55 ℃ for 12-24h, and obtaining the feed additive.
The invention also provides application of the feed additive for improving the meat quality and flavor of poultry in poultry feed.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the invention, the eggshell powder is calcined and then irradiated and other technical means are adopted to improve the activity effect of the eggshell powder, meanwhile, the coconut oil fatty acid diethanolamide and tween-80 are used for treating, so that the surface activity and the dispersibility of the coconut oil fatty acid diethanolamide are improved, the garlicin is extracted by garlic, microwave combined ultrasonic treatment and cold water freezing are adopted in the extraction, and finally, reflux extraction is carried out, so that the extraction effect of the garlicin is improved, the adsorption effect of montmorillonite is utilized, the working effect of the feed additive is enhanced, the absorption of poultry to the feed additive is facilitated, and the quality of the product is improved due to the matching of the raw materials.
(2) Allicin is an organic sulfide with biological activity generated by alliin under the catalytic action of alliinase after garlic bulbs are crushed, and is known as diallyl thiosulfinate. Allicin has wide physiological action, and has effects in resisting bacteria, relieving inflammation, reducing blood lipid, reducing cholesterol, improving blood vessel elasticity, lowering blood pressure, regulating blood sugar, preventing cancer, enhancing immunity, removing toxic substance, promoting health, etc.; the allicin is rarely applied to poultry breeding, and the proportioning effect of the raw materials is rarely disclosed in the prior art, so that the allicin feed additive can obviously improve the meat flavor and quality of poultry by applying the allicin to the feed additive and matching with the active eggshell powder.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, 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:
the feed additive for improving the meat quality and flavor of poultry comprises the following raw materials in parts by weight: 20 parts of active eggshell powder, 3 parts of an allicin extraction material, 1 part of montmorillonite powder and 4 parts of starch coating liquid;
the extraction method of the allicin extract comprises the following steps:
s1, peeling garlic, then sending the garlic into a pounding machine for pounding, then adding absolute ethyl alcohol according to the material-liquid ratio of 1:100, then stirring at a low speed, wherein the stirring speed is 50r/min, the stirring time is 20min, and standing for later use after the stirring is finished;
s2, performing microwave combined ultrasonic treatment with the microwave frequency of 2.45GHz, the power of 200W and the time of 10min, and performing ultrasonic treatment for 20min with the ultrasonic power of 100W to obtain an extract material;
s3, adding cold water in an amount which is 2 times that of the extract, freezing at-8 ℃ for 2 hours, taking out, and heating until the extract is completely dissolved for later use;
and S4, carrying out ethanol reflux extraction on the extract material for later use in the S3, carrying out reflux extraction for 1h, then recovering ethanol under reduced pressure at 50 ℃, and combining the extract materials to obtain the allicin extract material.
The activating method of the active eggshell powder of the embodiment is as follows:
(1) feeding eggshell powder to 200 deg.C, calcining for 5min, cooling to 150 deg.C, further calcining for 2min, and cooling to room temperature;
(2) then the mixture is sent into a grinder for grinding, the grinding speed is 1000r/min, the grinding time is 20min, the mixture is filtered by 50 meshes after grinding is finished, and then the mixture is placed in a proton irradiation box for irradiation treatment;
(3) after the irradiation is finished, sending the mixture into Tween-80, adding citric acid to adjust the pH value to 4.0-5.0, then adding coconut oil fatty acid diethanolamide, and stirring at the rotating speed of 200-400r/min for 20-30 min;
(4) and finally, washing with water for 1 time, centrifuging, drying at 40 ℃ for 20min, and obtaining the active eggshell powder after drying.
The irradiation power of the proton irradiation treatment in this example was 300W, and the irradiation time was 10 min.
The preparation method of the starch coating liquid in the embodiment comprises the following steps: and (2) feeding starch into deionized water according to the weight ratio of 1:3 to prepare a suspension, adding whey protein powder accounting for 10% of the total amount of the starch, stirring at variable speed, and finishing the treatment to obtain the starch coating liquid.
In the embodiment, the variable speed stirring is performed for 20min at a rotation speed of 100r/min, and then the stirring is continued for 30min at a rotation speed of 500r/min, and the stirring is finished.
The preparation method of the feed additive for improving the meat quality and flavor of poultry comprises the following steps: sequentially adding active eggshell powder, an allicin extraction material and montmorillonite powder into the starch coating liquid for low-speed stirring at the stirring speed of 100r/min for 20min, then sending the mixture into a constant-temperature drying oven for drying at the drying temperature of 45 ℃ for 12h after stirring, and finally obtaining the feed additive.
The invention also provides application of the feed additive for improving the meat quality and flavor of poultry in poultry feed.
Example 2:
the feed additive for improving the meat quality and flavor of poultry comprises the following raw materials in parts by weight: 30 parts of active eggshell powder, 7 parts of an allicin extraction material, 3 parts of montmorillonite powder and 12 parts of starch coating liquid;
the extraction method of the allicin extract comprises the following steps:
s1, peeling garlic, then sending the garlic into a pounding machine for pounding, then adding absolute ethyl alcohol according to the material-liquid ratio of 1:100, then stirring at a low speed, wherein the stirring speed is 100r/min, the stirring time is 30min, and standing for later use after the stirring is finished;
s2, performing microwave combined ultrasonic treatment with the microwave frequency of 2.45GHz, the power of 300W and the time of 20min, and performing ultrasonic treatment for 30min with the ultrasonic power of 500W to obtain an extract material;
s3, adding 4 times of cold water into the extract, freezing at-4 ℃ for 8h, taking out, and heating until the extract is completely dissolved for later use;
and S4, carrying out ethanol reflux extraction on the extract material for later use in the S3, carrying out reflux extraction for 2 hours, then recovering ethanol under reduced pressure at 65 ℃, and combining the extract materials to obtain the allicin extract material.
The activating method of the active eggshell powder of the embodiment is as follows:
(1) feeding eggshell powder to 300 deg.C, calcining for 15min, cooling to 150 deg.C, further calcining for 10min, and cooling to room temperature;
(2) then the mixture is sent into a grinder for grinding at the rotating speed of 1500r/min for 30min, and the ground mixture passes through a 100-mesh sieve after grinding is finished, and then the ground mixture is placed in a proton irradiation box for irradiation treatment;
(3) after the irradiation is finished, putting into tween-80, adding citric acid to adjust the pH value to 5.0, then adding coconut oil fatty acid diethanolamide, and stirring at the rotating speed of 400r/min for 30 min;
(4) and finally, washing for 3 times, centrifuging, drying at 50 ℃ for 30min, and obtaining the active eggshell powder after drying.
The irradiation power of the proton irradiation treatment in this example was 350W, and the irradiation time was 20 min.
The preparation method of the starch coating liquid in the embodiment comprises the following steps: and (2) feeding starch into deionized water according to the weight ratio of 1:3 to prepare a suspension, adding whey protein powder accounting for 20% of the total amount of the starch, stirring at variable speed, and finishing the treatment to obtain the starch coating liquid.
In the embodiment, the variable speed stirring is performed for 30min at a rotation speed of 200r/min, and then the stirring is continued for 40min at a rotation speed of 1000r/min, and the stirring is finished.
The preparation method of the feed additive for improving the meat quality and flavor of poultry comprises the following steps: sequentially adding active eggshell powder, an allicin extraction material and montmorillonite powder into the starch coating liquid for low-speed stirring at the stirring speed of 200r/min for 30min, then sending the mixture into a constant-temperature drying oven for drying at the drying temperature of 55 ℃ for 24h after stirring, and finally obtaining the feed additive.
The invention also provides application of the feed additive for improving the meat quality and flavor of poultry in poultry feed.
Example 3:
the feed additive for improving the meat quality and flavor of poultry comprises the following raw materials in parts by weight: 25 parts of active eggshell powder, 5 parts of an allicin extraction material, 2 parts of montmorillonite powder and 8 parts of starch coating liquid;
the extraction method of the allicin extract comprises the following steps:
s1, peeling garlic, then sending the garlic into a pounding machine for pounding, then adding absolute ethyl alcohol according to the material-liquid ratio of 1:100, then stirring at a low speed, wherein the stirring speed is 75r/min, the stirring time is 25min, and standing for later use after the stirring is finished;
s2, performing microwave combined ultrasonic treatment with the microwave frequency of 2.45GHz, the power of 250W and the time of 15min, and performing ultrasonic treatment for 25min with the ultrasonic power of 300W to obtain an extract material;
s3, adding 3 times of cold water into the extract, freezing at-6 ℃ for 5h, taking out, and heating until the extract is completely dissolved for later use;
and S4, carrying out ethanol reflux extraction on the extract material for later use in the S3, carrying out reflux extraction for 1.5h, then recovering ethanol under reduced pressure at 60 ℃, and combining the extract materials to obtain the allicin extract material.
The activating method of the active eggshell powder of the embodiment is as follows:
(1) delivering the eggshell powder to 200-300 ℃ for calcining for 5-15min, then cooling to 150 ℃, continuing calcining for 2-10min, and finally cooling to room temperature;
(2) then the mixture is sent into a grinder for grinding, the grinding speed is 1250r/min, the grinding time is 25min, the mixture is ground to pass through 75 meshes, and then the mixture is placed in a proton irradiation box for irradiation treatment;
(3) after the irradiation is finished, putting into Tween-80, adding citric acid to adjust the pH value to 4.5, then adding coconut oil fatty acid diethanolamide, and stirring at the rotating speed of 300r/min for 25 min;
(4) and finally, washing for 2 times, centrifuging, conveying to 45 ℃, drying for 25min, and obtaining the active eggshell powder after drying.
The irradiation power of the proton irradiation treatment in this example was 325W, and the irradiation time was 15 min.
The preparation method of the starch coating liquid in the embodiment comprises the following steps: and (2) feeding starch into deionized water according to the weight ratio of 1:3 to prepare a suspension, adding whey protein powder accounting for 15% of the total amount of the starch, stirring at variable speed, and finishing the treatment to obtain the starch coating liquid.
In the embodiment, the variable speed stirring is performed for 250min at the rotation speed of 150r/min, and then the stirring is continued for 35min at the rotation speed of 750r/min, and the stirring is finished.
The preparation method of the feed additive for improving the meat quality and flavor of poultry comprises the following steps: sequentially adding the active eggshell powder, the garlicin extract material and the montmorillonite powder into the starch coating liquid for low-speed stirring at the stirring speed of 150r/min for 25min, then sending the mixture into a constant-temperature drying oven for drying at the drying temperature of 50 ℃ for 18h after stirring, and finally obtaining the feed additive.
The invention also provides application of the feed additive for improving the meat quality and flavor of poultry in poultry feed.
Comparative example 1:
no allicin extract was added.
Comparative example 2:
no active ground eggshell was added.
Comparative example 3:
adopts the conventional poultry feed additive on the market.
During the experiment, 400 chickens are selected and arbitrarily divided into 4 groups, and each group is provided with 100 chickens, and the chickens are respectively fed with the feed prepared in the embodiment 3 and the comparative examples 1-3 of the invention; then performing a feeding experiment for 120 days in the behavior period, and performing a performance test;
the test results were as follows:
from example 3 and comparative examples 1 to 3, it is found that the feed additive of the present invention can significantly improve the quality of poultry chickens, and simultaneously has an improvement effect on the quality of poultry by the combination of an allicin extract and active eggshell powder.
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.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. The feed additive for improving the meat quality and flavor of poultry is characterized by comprising the following raw materials in parts by weight: 20-30 parts of active eggshell powder, 3-7 parts of allicin extraction material, 1-3 parts of montmorillonite powder and 4-12 parts of starch coating liquid;
the extraction method of the allicin extract comprises the following steps:
s1, peeling garlic, then sending the garlic into a pounding machine for pounding, then adding absolute ethyl alcohol according to the material-liquid ratio of 1:100, then stirring at a low speed, wherein the stirring speed is 50-100r/min, the stirring time is 20-30min, and standing for later use after the stirring is finished;
s2, performing microwave combined ultrasonic treatment, wherein the microwave frequency is 2.45GHz, the power is 200-;
s3, adding cold water in an amount which is 2 to 4 times that of the extract, freezing the extract at a temperature of between 8 ℃ below zero and 4 ℃ below zero for 2 to 8 hours, taking the extract out, and heating the extract until the extract is completely dissolved for later use;
s4, carrying out ethanol reflux extraction on the extract material for later use in the S3, carrying out reflux extraction for 1-2h, then recovering ethanol under reduced pressure at 50-65 ℃, and combining the extract materials to obtain the allicin extract material.
2. The feed additive for improving meat quality and flavor of poultry according to claim 1, wherein the feed additive comprises the following raw materials in parts by weight: 22-28 parts of active eggshell powder, 4-5 parts of an allicin extraction material, 1-2 parts of montmorillonite powder and 5-9 parts of a starch coating liquid.
3. The feed additive for improving meat quality and flavor of poultry according to claim 2, wherein the feed additive comprises the following raw materials in parts by weight: 25 parts of active eggshell powder, 5 parts of an allicin extraction material, 2 parts of montmorillonite powder and 8 parts of a starch coating liquid.
4. The feed additive for improving meat quality and flavor of poultry according to claim 1, wherein the active eggshell powder is activated by the following method:
(1) delivering the eggshell powder to 200-300 ℃ for calcining for 5-15min, then cooling to 150 ℃, continuing calcining for 2-10min, and finally cooling to room temperature;
(2) then the mixture is sent into a grinding machine for grinding, the grinding speed is 1000-1500r/min, the grinding time is 20-30min, the mixture is filtered by 50-100 meshes after grinding is finished, and then the mixture is placed in a proton irradiation box for irradiation treatment;
(3) after the irradiation is finished, sending the mixture into Tween-80, adding citric acid to adjust the pH value to 4.0-5.0, then adding coconut oil fatty acid diethanolamide, and stirring at the rotating speed of 200-400r/min for 20-30 min;
(4) and finally, washing with water for 1-3 times, centrifuging, drying at 40-50 deg.C for 20-30min, and drying to obtain active eggshell powder.
5. The feed additive for improving meat quality and flavor of poultry as claimed in claim 1, wherein the irradiation power of the proton irradiation treatment is 300-.
6. The feed additive for improving meat quality and flavor of poultry according to claim 5, wherein the irradiation power of the proton irradiation treatment is 325W, and the irradiation time is 15 min.
7. The feed additive for improving meat quality and flavor of poultry according to claim 1, wherein the preparation method of the starch coating solution comprises the following steps: and (2) feeding starch into deionized water according to the weight ratio of 1:3 to prepare a suspension, adding whey protein powder accounting for 10-20% of the total weight of the starch, stirring at variable speed, and finishing the treatment to obtain the starch coating liquid.
8. The feed additive for improving the meat quality and flavor of poultry as claimed in claim 1, wherein the variable speed stirring is performed at a rotation speed of 100-.
9. The preparation method of the feed additive for improving the meat quality and flavor of poultry is characterized by comprising the following steps: sequentially adding the active eggshell powder, the garlicin extract material and the montmorillonite powder into the starch coating liquid for low-speed stirring at the stirring speed of 100-200r/min for 20-30min, after the stirring is finished, sending the mixture into a constant-temperature drying box for drying at the drying temperature of 45-55 ℃ for 12-24h, and obtaining the feed additive.
10. An application of feed additive for improving meat quality and flavor of poultry in poultry feed.
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