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Pig feed capable of improving pork delicate flavor

A pig feed and umami technology, applied in the field of animal nutrition, can solve the problems of undiscovered disodium 5'-inosinate, cumbersome and complicated preparation steps, and incomplete improvement of meat quality, so as to achieve safe and reliable pork quality and low cost. Low cost, effect of improving pork quality

Active Publication Date: 2013-09-04
播恩集团股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN102613395A discloses a Chinese herbal medicine feed additive that promotes the growth of livestock and poultry and improves the flavor of livestock and poultry meat. Codonopsis 15-25 parts and licorice 25-35 parts, as the saying goes, "three parts of medicine are poisonous". Although it has been proved that adding Chinese herbal medicines to the feed has a good effect on improving the meat quality and flavor, the mechanism of many Chinese herbal medicines is still under development. Exploration and research, whether long-term addition to pig feed will cause adverse effects on pigs remains to be studied and verified
Chinese patent CN101904435A discloses a meat flavor improver for tilapia and a preparation method thereof. The component content per kilogram of the improver is: Ulva powder 50-100g, carnitine 20-30g, thiobetaine 30-50g , cysteamine hydrochloride 15-25g, sodium chloride 200-300g, all the other are zeolite powder, the improver of the present invention can effectively improve the content of umami substance inosinic acid in tilapia muscle, and improve the texture of tilapia fish meat. Taste and flavor, but the preparation steps of the raw materials used are cumbersome and complicated, the cost is relatively high, the improvement of meat quality is not comprehensive, and it may not be effective when used on pigs
[0004] At present, there is no report on adding disodium 5'-inosinate as a pork quality umami taste improver to pig basal feed

Method used

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  • Pig feed capable of improving pork delicate flavor
  • Pig feed capable of improving pork delicate flavor
  • Pig feed capable of improving pork delicate flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Adding 5'-disodium inosinate in pig basal feed affects the freshness of pig muscle

[0020] A total of 240 healthy castrated male piglets with good growth and development and basically the same birth age were selected. At the age of 2 months, exogenous disodium 5'-inosinate was added to the basal feed. According to the single-factor complete random grouping design , the test pigs were divided into 4 supplementation treatment groups, the corresponding supplementation levels were 0%, 0.3%, 0.6% and 0.9%, and samples were taken in each group at 2, 4, 6 and 8 months of age respectively. The basal feed used in the experiment was a corn-soybean meal-type diet formula, which was prepared in three stages: 2-4 months, 4-6 months, and 6-8 months. The nutritional level was based on NRC standards (1998). See Table 1 for nutritional levels. At the age of 2, 4, 6, and 8 months, 15 pigs were selected for each group, and the longissimus dorsi muscle samples from the thor...

Embodiment 2

[0029] Example 2: The effect of adding 5'-disodium inosinate on the live body and carcass indicators of 6-month-old pigs in the pig basal feed

[0030] Live pigs are generally sold at the age of 6 months. At this time, the determination of live pigs, carcass and muscle quality can directly reflect the overall effect of the test. The results of the determination of live and carcass indicators of the above-mentioned 6-month-old pigs in the four groups are shown in Table 3, specifically as follows :

[0031] The daily gain of 0.30%, 0.60%, and 0.90% group was significantly higher than that of the control group (P<0.05).

[0032] The three-point average backfat thickness of the 0.9% group and the 0.6% group was significantly higher than that of the other two groups (P0.05), but these two groups were significantly higher than the 0.6% group and the 0.3% group (P<0.05) .

[0033] There was no significant difference in carcass length and eye muscle area among the groups (P>0.05).

...

Embodiment 3

[0038] Example 3: The effect of adding 5'-disodium inosinate on the quality indicators of 6-month-old pork in the pig basal feed

[0039] The above-mentioned four groups of 6-month-old pork quality index determinations are shown in Table 4, and the specific results are as follows:

[0040] There were no significant differences in the subjective scores of flesh color and marbling and water content among the groups (P>0.05).

[0041] pH45min showed "6.7≥control group>0.6% group>0.9% group>0.3% group≥6.10", the pH45min of normal meat quality was 6.0-6.7, and the pH45min of longissimus dorsi muscle in this study was all in the normal range; post-mortem ΔpH showed " Control group > 0.6% group > 0.9% group > 0.3% group", 0.3% group and 0.9% group were significantly smaller than the control group, reflecting that the addition of 5'-inosinate disodium 0.3% and 0.9% can significantly relieve post-mortem pH The degree of decline is conducive to the formation of meat quality.

[0042] ...

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Abstract

The invention discloses a pig feed capable of improving the pork delicate flavor. The pig feed capable of improving the pork delicate flavor comprises a pig basal feed and 5'-disodium 5-inosinate with the mass ratio of 100:0.3, and a corn-bean pulp-type feed formula is adopted for the basal feed. The pig feed capable of improving the pork delicate flavor provided by the invention is low in cost, is environmentally-friendly and safe, and can be used for enabling the delicate flavor of the pig feed to be multiplied, improving the pig appetite obviously, promoting the growth, meanwhile effectively improving the pork delicate flavor, and improving the pork quality comprehensively.

Description

technical field [0001] The invention relates to the field of animal nutrition, in particular to a pig feed for improving the quality and umami of pork. Background technique [0002] How to solve the problem of enhancing the taste and appetite of human beings while absorbing rich nutrients has always been the historical task of animal husbandry production. In 1912, Japanese scholar Ikeda first proposed umami as a new basic taste at the Eighth International Applied Chemistry Conference held in the United States. At the first umami international symposium held in the United States in 1985, the concept of umami was determined, and the unique taste given by compounds such as MSG and 5'-ribonucleotides (IMP and GMP) was called umami. my country is one of the countries in the world that pays more attention to food flavors. As early as the sixth century, Jia Sixie recorded the method of using sheep or beef bones to make seasoning (clear soup) in the book "Qi Min Yao Shu". Chinese ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/10A23K1/14A23K1/16A23K1/175
Inventor 路伏增胡锦平徐如海褚晓红戴丽荷
Owner 播恩集团股份有限公司
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