阅读说明：本技术 改善牛奶不良滋气味的复方饲料添加剂 (Compound feed additive for improving bad taste and smell of milk ) 是由 韩吉雨 张彬 张彩霞 彭珍 李俊良 张吉明 郝健 刘凯玉 何志辉 张海生 于 2019-10-30 设计创作，主要内容包括：本公开涉及一种改善牛奶不良滋气味的复方饲料添加剂,具体地,所述复方饲料添加剂包括：酵母硒、氨基酸螯合锌和维生素E,或由其组成,其中各组分的重量份分别为酵母硒45-55重量份、氨基酸螯合锌25-35重量份、维生素E 15-25重量份。本公开的复方饲料添加剂通过对几种特定组分的重量份的配比可以明显改善牛奶滋气味,提高奶牛抗氧化应激能力。(The invention relates to a compound feed additive for improving the bad taste and smell of milk, and specifically the compound feed additive comprises: the selenium-enriched yeast comprises or consists of 45-55 parts by weight of selenium yeast, 25-35 parts by weight of amino acid chelated zinc and 15-25 parts by weight of vitamin E. The compound feed additive can obviously improve the taste and smell of milk and improve the anti-oxidative stress capability of the dairy cows by proportioning the specific components in parts by weight.)

1. The compound feed additive is characterized by comprising: the selenium-enriched yeast comprises or consists of selenium yeast, amino acid chelated zinc and vitamin E, wherein the selenium yeast, the amino acid chelated zinc and the vitamin E comprise the following components in parts by weight: 45-55 parts of selenium yeast; 25-35 parts of amino acid chelated zinc; and (3) vitamin E15-25 parts by weight.

2. The compound feed additive of claim 1, wherein the yeast selenium is 45, 46, 47, 48, 49, 50, 51, 52, 53, 54 or 55 parts by weight.

3. The compound feed additive of claim 1 or 2, wherein the amino acid chelated zinc is 25, 26, 27, 28, 29, 30, 31, 32, 33, 34 or 35 parts by weight.

4. A compound feed additive according to any one of claims 1 to 3, wherein the vitamin E is present in an amount of 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25 parts by weight.

5. A feed comprising the compound feed additive of any one of claims 1-4.

6. Use of the compound feed additive of any one of claims 1-4 for improving milk flavor.

7. Use of the feed of claim 5 for improving milk flavor.

8. A method of improving the off-flavor of milk comprising feeding the feed of claim 5 to a lactating cow.

9. The application of the compound feed additive containing the selenium yeast, the amino acid chelated zinc and the vitamin E or the compound feed additive containing the selenium yeast, the amino acid chelated zinc and the vitamin E in improving the taste and smell of milk.

Technical Field

The invention belongs to the field of cow feed additives, and particularly relates to a compound feed additive for improving poor taste and smell of milk.

Background

With the improvement of living standard of people, people have demanded dairy products, which not only are 'drinking milk', but also are 'drinking milk', and pay more attention to the taste, flavor and quality of the dairy products. The taste and smell of milk become an important index for evaluating the grade of the milk. The milk flavor is as follows in the current national standard GB 19301-2010: is milk white or yellowish, has inherent fragrance, no peculiar smell, is uniform and consistent liquid, and has no clot, no precipitate and no visible foreign matter in normal vision. In recent years, the rejection of raw milk caused by the problem of poor taste and smell of milk is increased day by day, which causes great milk loss and economic loss, but domestic researches on preventing and improving the taste and smell of milk and related products are less.

Disclosure of Invention

In view of the above, the present disclosure provides a compound feed additive for improving the bad taste of milk, recovering the normal taste of milk as soon as possible, and reducing the loss of milk.

In order to achieve the purpose, the following technical scheme is adopted in the disclosure:

in one aspect, the present disclosure provides a compound feed additive comprising: selenium yeast, amino acid chelated zinc and vitamin E.

The function of selenium yeast in the present disclosure is to exist in the form of selenoprotein in cells, enhance the body's antioxidant capacity, prevent the formation of harmful free radicals and their attack on unsaturated fatty acids, and protect biomacromolecules and biofilm structures from peroxide damage.

The role of the amino acid chelated zinc in the present disclosure is to improve the body immunity and maintain the integrity of the biological membrane.

The role of vitamin E in this disclosure is to exert an antioxidant effect, preventing the chain reaction of lipid oxidation on the cell membrane surface.

In some embodiments, the compound feed additive comprises the following components in parts by weight: 45-55 parts of selenium yeast; 25-35 parts of amino acid chelated zinc; and (3) vitamin E15-25 parts by weight. In some embodiments, wherein the yeast selenium is 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, or 55 parts by weight. In some embodiments, wherein the amino acid chelated zinc is 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, or 35 parts by weight. In some embodiments, wherein the vitamin E is present in 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, or 25 parts by weight.

In another aspect, the present disclosure provides a feed comprising the compound feed additive described above.

In another aspect, the present disclosure provides a use of the compound feed additive for improving milk flavor.

In another aspect, the present disclosure provides the use of the above feed for improving milk flavor.

The compound feed additive disclosed by the invention is suitable for lactating cows.

The breed of lactating cows used in the present disclosure are cows commonly used in the art including, but not limited to: holstein cow, Juansan cow.

In another aspect, the present invention provides a method for improving the off-flavor of milk comprising feeding a lactating cow with a feed as described above.

In another aspect, the present disclosure provides the use of a compound feed additive comprising or consisting of selenium yeast, zinc amino acid chelate, and vitamin E for improving milk flavor.

The compound feed additive disclosed by the invention has the advantages that the addition amount of each component meets the requirement of the addition amount of a monomer.

In some embodiments of the present disclosure, the use of the compound feed additive of the present disclosure can significantly improve the milk flavor and reduce the loss of milk volume and economic loss in pastures compared to the absence of the compound feed additive.

In some embodiments of the disclosure, the total antioxidant capacity (T-AOC) content of the cow serum increases by 20.13% to 32.21% and the malondialdehyde content decreases by 22.82% to 31.21% after using the disclosed compound feed additive, compared to no compound feed additive. The score of the smell is increased by 52.36 to 65.75 percent.

Detailed Description

To make the objects, technical solutions and advantages of the present disclosure more apparent, the present disclosure is further described in detail with reference to specific embodiments below.

Example 1

A compound feed additive comprising: 50 parts of selenium yeast, 30 parts of amino acid chelated zinc and 20 parts of vitamin E.

Example 2

A compound feed additive comprising: 45 parts of yeast selenium, 25 parts of amino acid chelated zinc and 25 parts of vitamin E.

Example 3

A compound feed additive comprising: 45 parts of yeast selenium, 35 parts of amino acid chelated zinc and 25 parts of vitamin E.

Example 4

A compound feed additive comprising: 55 parts of yeast selenium, 25 parts of amino acid chelated zinc and 15 parts of vitamin E.

Comparative example 1

A compound feed additive comprising: 50 parts of yeast selenium, 30 parts of amino acid chelated zinc and 20 parts of carrier (rice chaff).

Comparative example 2

A compound feed additive comprising: 50 parts of yeast selenium, 30 parts of carrier (rice chaff) and 20 parts of vitamin E.

Comparative example 3

A compound feed additive comprising: 50 parts of selenium yeast, 15 parts of amino acid chelated zinc and 35 parts of vitamin E.

Comparative example 4

A compound feed additive comprising: 50 parts of selenium yeast, 40 parts of amino acid chelated zinc and 10 parts of vitamin E.

In the present disclosure, each component is a commercially available product.

Example 5

The compound feed additives in the examples 1-4 and the comparative examples 1-4 and other components of the feed are sequentially added into premix equipment according to the formula requirements to be uniformly mixed, and then the mixture is fed to the high-yield Hostan lactating cows producing milk with bad taste. Meanwhile, a blank control group is set, namely, the feed containing the compound feed additive in the above examples 1-4 and comparative examples 1-4 is fed to the high-yield Hostan lactating cows producing milk with bad taste. The components and parts by weight of the daily ration fed are listed in table 1.

TABLE 1 feed Components and parts by weight thereof

Animal experiments: the test animals were randomly selected Holstein high-yielding lactating cows (hereinafter, abbreviated as cows) producing poor-flavor milk, 180 animals in total, and the groups of examples 1 to 4, the groups of comparative examples 1 to 4 and the blank control group were divided into 9 groups on average, and 20 animals in each group were fed with the ration shown in Table 1 (the feed fed to the blank control group did not contain the compound feed additive of the examples or the comparative examples of the present invention), kept in bed in a scattered pen, and milked in parallel (milking time was 3:00, 12:00, 19:00) 3 times per day. TMR was fed three times a day (3:30, 12:30, 19:30) with free access to water for a total of 28 days. Blood was collected every 7 days. Before morning feeding, 5mL of blood sample was collected from the tail vein and placed in a vacuum tube coated with heparin sodium, and then centrifuged at 3000g for 10min using a centrifuge to obtain plasma, which was stored at-20 ℃.

Measuring the content of Malondialdehyde (MDA) and total antioxidant capacity (T-AOC) in serum: the content of Malondialdehyde (MDA) and total antioxidant capacity (T-AOC) in serum was measured by Beijing Kangjia Hongyuan biotechnology limited.

Milk flavor score: milk samples were collected once a week and scored for milk flavor by 5 tasters (double blind, 5 point system, scoring criteria see table 2).

TABLE 2 judgment and evaluation criteria for flavor and taste

Scoring content description	Scoring
		The milk has serious defects of taste and smell, is unacceptable to people and has obvious peculiar smell;	1
the milk has obvious defects of taste and smell, and the peculiar smell is obvious;	2
		the milk has slight defects of taste and smell, and the peculiar smell is not obvious;	3
the milk has slight defects of taste and smell (including individual and regional differences);	4
		the milk has inherent milk fragrance and no peculiar smell;	5

the test data are sorted by Excel 2003 software, and the data are subjected to one-factor variance analysis by using a GLM program of SPSS 20.0, wherein P is less than 0.05, which shows that the statistical difference is significant, and P is more than or equal to 0.05 and less than 0.10, which shows that the difference trend exists.

The results of the tests on the average MDA and T-AOC contents of the examples, the comparative examples and the blank are shown in Table 3, and the results of statistical analysis of relevant exemplary data among the examples, the comparative examples and the blank are shown in Table 4:

TABLE 3 serum antioxidant index

TABLE 4-1 statistical analysis of serum antioxidant indicators

Note: the shoulder marks containing different letters indicate significant statistical differences, and the same letters indicate no significant statistical differences, as follows.

TABLE 4-2 statistical analysis of serum antioxidant indicators

TABLE 4-3 statistical analysis of serum antioxidant indicators

Statistical analysis of the data revealed that the serum antioxidant indicators of the groups of examples 1-4 were statistically significantly different from the serum antioxidant indicators of the groups of comparative examples 1-4 and the blank control.

For example, as shown in Table 4, the total antioxidant capacity (T-AOC) content of example 1 increased from 1.49U/mL to 1.97U/mL (P < 0.05) and increased by 32.21% as compared to the blank control group; the content of Malondialdehyde (MDA) is reduced from 2.98nmoL/mL to 2.05nmoL/mL (P is less than 0.05), and the reduction amplitude is 31.21%. The comparative example 1 group was not significantly different (P > 0.05) from the blank control group. Compared with a blank control group, the content of total antioxidant capacity (T-AOC) of the group of example 3 is increased from 1.49U/mL to 1.79U/mL (P is less than 0.05) by 20.13 percent; the content of Malondialdehyde (MDA) is reduced from 2.98nmoL/mL to 2.30nmoL/mL (P is less than 0.05), and the reduction amplitude is 22.82%.

The average values of the milk flavor scores of the example group, the comparative example group and the blank control group are shown in table 5:

TABLE 5 milk taste and odor score

The results of statistical analysis of the relevant exemplary data among the example group, the comparative example group, and the blank control group are shown in table 6:

TABLE 6-1 statistical analysis of milk flavor scores

TABLE 6-2 statistical analysis of milk flavor scores

Statistical analysis of the data revealed that the milk taste and odor scores of the groups of examples 1-4 were statistically significantly different from the milk taste and odor score of the blank control group.

For example, as can be seen from table 6, the milk flavor score of the example 1 group was significantly higher than that of the blank control group (P < 0.05), and the score increased by 65.75% compared to the blank control group. The comparative example 1 group was not significantly different (P > 0.05) from the blank control group. In example 3, compared with the blank control group, the milk flavor score is significantly higher than that of the blank control group (P < 0.05), and the score is increased by 52.36%.

In conclusion, the compound feed additive disclosed by the invention has positive effects on improving milk flavor, improving milk flavor score and increasing organism oxidation resistance.

The above-mentioned embodiments are intended to illustrate the objects, aspects and advantages of the present disclosure in further detail, and it should be understood that the above-mentioned embodiments are only illustrative of the present disclosure and are not intended to limit the present disclosure, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present disclosure should be included in the scope of the present disclosure.