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Larimichthys crocea meat quality improver and application thereof

A technology of meat quality improver and large yellow croaker, which is applied in application, climate change adaptation, animal feed, etc., can solve the problems of no public research reports, and achieve the effects of preventing muscle cell aging, improving meat quality, and high bioavailability

Pending Publication Date: 2016-08-31
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there is no published research report on any related meat quality improvers for large yellow croaker at home and abroad.

Method used

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  • Larimichthys crocea meat quality improver and application thereof
  • Larimichthys crocea meat quality improver and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A large yellow croaker meat quality improver, which weighs 15 saccharoterpenes, 0.04 methionine selenium, 18 vitamin E, 0.8 yeast chromium, 12 phytase, 13 citric acid, lutein 18, betaine 18, Perilla 3, tangerine peel 3, micro-components of methionine selenium and yeast chromium are mixed by a step-by-step expansion method, and then other raw materials are added and mixed evenly to prepare a meat quality improver.

Embodiment 2

[0013] A large yellow croaker meat quality improver, which is basically the same as Example 1, except that in the raw material formula: 10 saccharoterpenoids, 0.03 methionine selenium, 16 vitamin E, 0.5 yeast chromium, 15 phytase, 15 citric acid, leaf Flavin 20, betaine 20, perilla 2, tangerine peel 2, methionine selenium and yeast chromium trace components are mixed by step-by-step expansion method, and then other raw materials are added and mixed uniformly to prepare a meat quality improver.

Embodiment 3

[0015] A large yellow croaker meat quality improver, which is basically the same as Example 1, except that in the raw material formula: saccharoterpenoid 20, methionine selenium 0.05, vitamin E 20, yeast chromium 1, phytase 10, citric acid 10, leaf Flavin 16, betaine 15, perilla 4, tangerine peel 4, methionine selenium and yeast chromium microcomponents are mixed by step-by-step expansion method, and then other raw materials are added and mixed uniformly to prepare a meat quality improver.

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PUM

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Abstract

The invention discloses Larimichthys crocea meat quality improver and application thereof. The improver is characterized by being made by mixing well the following materials according to parts by weight: 10-20 parts of saccharicterpenin, 0.03-0.05 part of selenium methionine, 15-20 parts of vitamin E, 0.5-1 part of chromium yeast, 10-15 parts of phytase, 10-15 parts of citric acid, 15-20 parts of lutein, 15-20 parts of betaine, 2-4 parts of Folium Perillae, and 2-4 parts of tangerine peel. This improver is added to feeding fodder according to a content of 0.04-0.06% by weight and has the advantage that the improver enables for Larimichthys crocea, a reduction of 15.44-19.69% in rude fat content, an increase of 9.07-11.35% in crude protein content, an increase of 15.4-23.1% in delicacy, an increase of 17.5% in taste and an increase of 9.5-14.3% in tenderness, thereby improving significantly fat content in Larimichthys crocea and improving muscular delicacy and tenderness.

Description

technical field [0001] The invention relates to a fish meat quality improver, in particular to a large yellow croaker meat improver and application thereof. Background technique [0002] With the development of the aquaculture industry and the improvement of people's living standards, the quality of fish meat has been paid more and more attention. On the one hand, consumers pay more attention to the color, meat quality, taste, nutrition and safety of fish body and fish meat; on the other hand, Breeders and aquatic product processing industry are more concerned about how to improve fish body and fish meat color, increase meat yield, and increase economic benefits. However, the current farmed fish lacks the necessary space for activities, consumes less energy, and the bait is mostly chilled small miscellaneous fish. High fat content, poor quality fish. At present, consumers generally believe that the quality of farmed fish is generally poor, which affects the sustainable dev...

Claims

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Application Information

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IPC IPC(8): A23K10/30A23K20/105A23K20/142A23K20/163A23K20/174A23K20/189A23K20/20A23K50/80
CPCY02A40/818Y02P60/87
Inventor 马红娜周歧存孙蓬陆游袁野
Owner NINGBO UNIV
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