Disclosure of Invention
The invention aims to overcome the technical problems that the cost is high and effective cost cannot be accurately added in the carp meat flavor due to the adoption of Chinese herbal medicines in the prior art, and provides the additive for improving the carp meat flavor, which is low in cost, obvious in action effect and capable of realizing accurate nutrition.
In order to achieve the purpose, the invention adopts the following technical scheme:
an additive for improving the meat flavor of carps comprises the following components in percentage by weight: 3-10% of carnitine, 1-5% of inosinic acid, 3-5% of guanylic acid, 20-40% of garlicin, 10-20% of taurine and 20-60% of rice chaff.
An example of the additive for improving the meat flavor of carps comprises the following components in percentage by weight: 6-10% of carnitine, 3-5% of inosinic acid, 3-5% of guanylic acid, 30-40% of garlicin, 15-20% of taurine and 30-40% of rice chaff.
An example of the additive for improving the meat flavor of carps comprises the following components in percentage by weight: 6% of carnitine, 4% of inosinic acid, 5% of guanylic acid, 30% of garlicin, 15% of taurine and 40% of rice chaff.
An example of the additive for improving the meat flavor of carps comprises the following components in percentage by weight: 3% of carnitine, 4% of inosinic acid, 3% of guanylic acid, 20% of allicin, 10% of taurine and 60% of rice chaff.
An example of the additive for improving the meat flavor of carps comprises the following components in percentage by weight: 10% of carnitine, 5% of inosinic acid, 5% of guanylic acid, 40% of garlicin, 20% of taurine and 20% of rice chaff.
One example of the additives for improving the flavor of carp meat is carnitine 6%, inosinic acid 1%, guanylic acid 3%, garlicin 35%, taurine 15% and rice chaff 50%.
The invention also aims to provide a compound premix feed for improving the meat quality and flavor of carps, which comprises the following components in percentage by weight: 5-15% of an additive, 30-50% of a premix, 10-30% of zeolite powder and 15-30% of rice chaff; the additive is the additive for improving the meat quality and flavor of the carp; the premix comprises vitamin A350000IU, vitamin D3110000 IU, vitamin E4000 mg, vitamin K31050 mg, vitamin B1600 mg, vitamin B2600 mg, vitamin B6800 mg, vitamin B123.5 mg, vitamin C10500 mg, D-calcium pantothenate 2500mg, nicotinamide 3000mg, folic acid 250mg, D-biotin 10mg, inositol 3800mg, magnesium 2500mg, zinc 2250mg, manganese 1100mg, copper 410mg, iron 9300mg, cobalt 100mg, iodine 75mg, and selenium 30 mg.
Still another object of the present invention is to provide a method for preparing the above-mentioned compound premix feed for improving meat quality and flavor of carp, comprising the steps of:
preparing an additive: uniformly mixing carnitine, inosinic acid, guanylic acid, garlicin, taurine and rice chaff according to the formula ratio to prepare the additive;
preparing a premix: uniformly mixing vitamin A, vitamin D3, vitamin E, vitamin K3, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, D-calcium pantothenate, nicotinamide, folic acid, D-biotin, inositol, magnesium, zinc, manganese, copper, iron, cobalt, iodine and selenium according to a formula ratio to prepare the premix;
mixing the additive, the premix, the zeolite powder and the rice chaff uniformly according to the proportion.
The invention further aims to provide an application of the compound premix feed for improving the meat quality and flavor of carps, wherein the compound premix feed is used in the carp feed, and the weight of the compound premix feed accounts for 1-1.5% of the total weight of the carp feed.
In one example, the weight of the compound premix feed accounts for 15 percent of the total weight of the carp feed
Compared with the prior art, the invention has the beneficial effects that:
(1) the additive for improving the meat flavor of the carp is prepared from nutrient substances such as carnitine, inosinic acid, guanylic acid, garlicin, taurine and rice chaff, has definite nutrition and action effects, obviously improves the meat flavor of the carp, and makes the meat more delicious and richer in nutrition; the additive disclosed by the invention is easy to obtain raw materials, simple to prepare, capable of realizing accurate nutrition and remarkable in effect of improving the meat flavor of carps by simply mixing, and capable of saving cost, and compared with a Chinese herbal medicine additive in use, the additive disclosed by the invention is reduced by more than 30%, and meanwhile, the production process is simple and convenient, only mixing is needed, energy is saved, the effect is increased, and the environment is protected.
(2) The compound premix feed for improving the meat flavor of carps is added with multivitamins, minerals, garlicin and the like, so that the disease resistance and survival rate of the carps can be remarkably improved, the feed conversion rate is improved, and the morbidity and the feed coefficient are remarkably reduced while the meat flavor of the carps is improved.
(3) The compound premix feed for improving the meat quality and flavor of carps can obviously improve the meat quality and flavor of carps, the market price of the compound premix feed is improved by more than 15% compared with that of common carps, and the economic benefit is obviously improved.
Detailed Description
The invention is further described with reference to the following examples.
Example 1
An additive for improving the meat flavor of carps comprises the following components in percentage by weight: 6% of carnitine, 4% of inosinic acid, 5% of guanylic acid, 30% of garlicin, 15% of taurine and 40% of rice chaff.
The preparation method of the additive for improving the meat quality and flavor of carps is simple, and all the components are mixed uniformly according to a proportion.
In the carp meat flavor improvement, the carnitine is an amino acid, is involved in the functions of organisms, is involved in the metabolism of the amino acid, improves the tolerance of the organisms, prevents the accumulation of lactic acid, and promotes the utilization of carbohydrate and the amino acid.
Inosinic acid, a flavor component, can promote meat quality to have delicate flavor characteristics.
Guanylic acid and flavor substance components can make meat have delicious flavor.
Taurine, an amino acid component, helps to improve meat quality and flavor, and also improves immunity.
The garlic is rich in polysaccharide, protein, amino acid, vitamin, bioactive enzyme, macroelements and trace elements. The added flavor development components are assisted to improve the meat quality and flavor.
The rice chaff effectively bears and protects each component.
Example 2
An additive for improving the meat flavor of carps comprises the following components in percentage by weight: 3% of carnitine, 4% of inosinic acid, 3% of guanylic acid, 20% of allicin, 10% of taurine and 60% of rice chaff.
The preparation method and other steps are the same as those of example 1.
Example 3
An additive for improving the meat flavor of carps comprises the following components in percentage by weight: 10% of carnitine, 5% of inosinic acid, 5% of guanylic acid, 40% of garlicin, 20% of taurine and 20% of rice chaff.
The preparation method and other steps are the same as those of example 1.
Example 4
An additive for improving the meat flavor of carps comprises the following components in percentage by weight: 6% of carnitine, 1% of inosinic acid, 3% of guanylic acid, 35% of allicin, 15% of taurine and 50% of rice chaff.
The preparation method and other steps are the same as those of example 1.
Example 5
The compound premix feed for improving the meat quality and flavor of carps comprises the following components in percentage by weight: 5% of additive, 50% of premix, 30% of zeolite powder and 15% of rice chaff.
The additive is the additive for improving the meat flavor of the carp in the embodiments 1 to 1.
The premix is prepared from the following components: vitamin A350000IU, vitamin D3110000 IU, vitamin E4000 mg, vitamin K31050 mg, vitamin B1600 mg, vitamin B2600 mg, vitamin B6800 mg, vitamin B123.5mg, vitamin C10500 mg, D-calcium pantothenate 2500mg, nicotinamide 3000mg, folic acid 250mg, D-biotin 10mg, inositol 3800mg, magnesium 2500mg, zinc 2250mg, manganese 1100mg, copper 410mg, iron 9300mg, cobalt 100mg, iodine 75mg, and selenium 30 mg.
The preparation method comprises the following steps:
preparing an additive: uniformly mixing carnitine, inosinic acid, guanylic acid, garlicin, taurine and rice chaff according to the formula ratio to prepare the additive;
preparing a premix: uniformly mixing vitamin A, vitamin D3, vitamin E, vitamin K3, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, D-calcium pantothenate, nicotinamide, folic acid, D-biotin, inositol, magnesium, zinc, manganese, copper, iron, cobalt, iodine and selenium according to a formula ratio to prepare the premix;
mixing the additive, the premix, the zeolite powder and the rice chaff uniformly according to the proportion.
Example 6
The compound premix feed for improving the meat quality and flavor of carps comprises the following components in percentage by weight: 10% of additive, 30% of premix, 30% of zeolite powder and 30% of rice chaff.
The additive is the additive for improving the meat flavor of the carp in the embodiments 1 to 1.
The premix is prepared from the following components: vitamin A350000IU, vitamin D3110000 IU, vitamin E4000 mg, vitamin K31050 mg, vitamin B1600 mg, vitamin B2600 mg, vitamin B6800 mg, vitamin B123.5mg, vitamin C10500 mg, D-calcium pantothenate 2500mg, nicotinamide 3000mg, folic acid 250mg, D-biotin 10mg, inositol 3800mg, magnesium 2500mg, zinc 2250mg, manganese 1100mg, copper 410mg, iron 9300mg, cobalt 100mg, iodine 75mg, and selenium 30 mg.
The preparation method is the same as in example 5.
Example 7
The compound premix feed for improving the meat quality and flavor of carps comprises the following components in percentage by weight: 15% of additive, 40% of premix, 25% of zeolite powder and 20% of rice chaff.
The additive is the additive for improving the meat flavor of the carp in the embodiments 1 to 1.
The premix is prepared from the following components: vitamin A350000IU, vitamin D3110000 IU, vitamin E4000 mg, vitamin K31050 mg, vitamin B1600 mg, vitamin B2600 mg, vitamin B6800 mg, vitamin B123.5mg, vitamin C10500 mg, D-calcium pantothenate 2500mg, nicotinamide 3000mg, folic acid 250mg, D-biotin 10mg, inositol 3800mg, magnesium 2500mg, zinc 2250mg, manganese 1100mg, copper 410mg, iron 9300mg, cobalt 100mg, iodine 75mg, and selenium 30 mg.
The preparation method is the same as in example 5.
Example 8
The compound premix feed for improving the meat quality and flavor of carps comprises the following components in percentage by weight: 15% of additive, 50% of premix, 10% of zeolite powder and 25% of rice chaff.
The additive is the additive for improving the meat flavor of the carp in the embodiments 1 to 1.
The premix is prepared from the following components: vitamin A350000IU, vitamin D3110000 IU, vitamin E4000 mg, vitamin K31050 mg, vitamin B1600 mg, vitamin B2600 mg, vitamin B6800 mg, vitamin B123.5mg, vitamin C10500 mg, D-calcium pantothenate 2500mg, nicotinamide 3000mg, folic acid 250mg, D-biotin 10mg, inositol 3800mg, magnesium 2500mg, zinc 2250mg, manganese 1100mg, copper 410mg, iron 9300mg, cobalt 100mg, iodine 75mg, and selenium 30 mg.
The preparation method is the same as in example 5.
The cultivation effect test:
the test varieties are as follows: 100-120g of robust and active carp are randomly grouped into 5 groups, namely five experimental groups of example 5, example 6, example 7, example 8 and blank control group (the blank control group comprises 50% of premix, 30% of zeolite powder and 35% of rice chaff). Each experimental group is provided with 3 parallels, each parallels 30 tails, each parallel adopts square plastic aquarium to breed, the specification of the square plastic aquarium is 1000L, and the breeding conditions such as environmental factors, water quality chemical factors and biological factors are basically the same.
The test method comprises the following steps:
disinfecting 1000L square plastic aquarium by using potassium permanganate, adding 800L water after tap water is cleaned, aerating for 48h, and measuring Ph: 7.5, dissolved oxygen: 8.55 mg/L. During the experiment, the water temperature is controlled to be 25 +/-1 ℃, the sewage is sucked for 1 time every day, and the feeds are fed at the ratio of 8:00, 11:00, 14:00 and 17:00, and the daily feeding rate is 2.5 percent. Aquarium 1 feed fed daily was supplemented with 1% of the compound premix feed of example 5; aquarium 2 feed was fed daily with 1% of the compound premix feed of example 6; aquarium 3 daily feed was supplemented with 1% of the compound premix feed of example 7; aquarium 4 feed was fed daily with 1% of the compound premix feed of example 8; the feed fed by the aquarium 5 every day is added with 1% of the compound premix feed of the blank control group. The feed formula added in each aquarium is as follows 1:
table 1: feed formula
Raw material components
|
Mass fraction (%)
|
Fish meal
|
3
|
Chicken powder
|
18
|
Bean pulp
|
23
|
Rapeseed meal
|
20
|
Cotton seed dregs
|
3
|
Rice bran
|
16
|
Flour
|
10
|
Soybean oil
|
4
|
Ca(H2PO4)2 |
1.8
|
Choline chloride (50%)
|
0.2
|
Premixed feed for carp
|
1 |
After 28 days of cultivation, all fish in each aquarium were weighed and the weight gain was calculated. Calculating the fish mantissa of each aquarium and calculating the survival rate; and randomly extracting 10 tails from each group, and detecting the content of the muscle flavor amino acid.
And (3) test results:
growth weight condition: as shown in table 2 below.
Table 2: the growth weight of the carp in each experimental group is as follows:
group of
|
Initial body weight g
|
Weight of end body g
|
The weight gain rate%
|
Blank control group
|
110.01±6.71
|
280.76±9.05
|
155.21±8.77
|
Example 5
|
108.17±4.11
|
290.11±10.01
|
168.19±9.23
|
Example 6
|
112.25±5.30
|
300.23±11.12
|
167.46±7.77
|
Example 7
|
115.03±6.21
|
315.25±10.05
|
174.06±9.22
|
Example 8
|
110.27±5.15
|
313.21±10.25
|
184.04±9.51 |
The weight gain of the carps in each group is counted, and the carps in the example 6 are 12.25% higher than that of the blank control group, the carps in the example 5 are 12.98% higher than that of the blank control group, the carps in the example 7 are 18.85% higher than that of the blank control group, and the carps in the example 8 are 28.83% higher than that of the blank control group.
(II) survival rate condition: as shown in table 3 below.
Table 3 survival rate of carp in each group:
the mortality of the carps in each group was counted, and it was found that the mortality of the carps in example 6 was 11.11% lower than that of example 1, the mortality of the carps in example 5 was 4.44% lower than that of example 1, the mortality of the carps in example 7 was 11.38% lower than that of example 1, and the mortality of the carps in example 8 was 12.22% lower than that of example 1.
(III) change in the amount of amino acids in muscle flavor (% dry sample), as shown in Table 4 below.
Table 4 shows the change in the content of the amino acid in the muscle flavor of carp in each group (% dry sample)
Group of
|
Met
|
Asp
|
Ghu
|
Gly
|
Ala
|
Blank control group
|
0.25±0.02
|
6.25±0.15
|
10.25±0.15
|
4.99±0.05
|
5.23±0.08
|
Example 5
|
0.27±0.04
|
6.95±0.19
|
11.21±0.13
|
5.49±0.04
|
5.91±0.07
|
Example 6
|
0.29±0.05
|
7.58±0.20
|
12.01±0.10
|
5.98±0.05
|
6.28±0.07
|
Example 7
|
0.30±0.03
|
7.78±0.15
|
12.51±0.12
|
6.05±0.05
|
6.55±0.06
|
Example 8
|
0.31±0.03
|
8.01±0.21
|
12.88±0.15
|
6.45±0.04
|
6.95±0.04 |
And counting the content of the muscle flavor amino acid of each group of carps, and finding that the muscle flavor amino acid is obviously improved along with the addition of the compound premix feed.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the protection scope of the present invention, although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.