After joining the WTO, green trade barriers have become the main obstacle for China's livestock products to enter the international market. The important reason is the quality of animal products, especially the problem of drug residues. A large number of antibiotics, chemical synthetic drugs and hormones are used in the production of animal products in China. These drugs will remain in the animal body, causing the body to develop drug resistance, reduce the body's immunity, directly or indirectly endanger human health. Studies have confirmed that common cancers, deformities, drug resistance, and certain poisoning phenomena in humans are related to the residues of antibiotics and chemical synthetic drugs in animal products. At the same time, the large-scale use of antibiotics and other drugs will also lead to extreme decline in the flavor and quality of animal products [2]. Therefore, the use of safe, efficient, drug-free, non-polluting green feed additives to replace antibiotics, improve the quality of animal products, and produce high-quality and safe green animal food has become the primary task in China's animal husbandry production.
Green feed additives are broadly referred to as natural additives without pollution, residue, disease resistance and growth promotion [3]. At present, additives such as Chinese herbal preparations, enzyme preparations, microbial preparations, acidulants, mildew inhibitors, oligosaccharides, glycosides, allicin, bioactive peptides and the like have been developed. This article focuses on the role of several types of green feed additives such as Chinese herbal preparations, betaine, glycosides, microbial preparations and bioactive peptides in improving the quality of livestock products.
1 Chinese herbal preparations
As a feed additive, Chinese herbal medicine has the dual functions of medicine and nutrition, which can prevent disease, improve production performance and improve the quality of animal products. According to the theoretical analysis of modern pharmacology and nutrition, Chinese herbal medicine contains anti-bacterial components, alkaloids, polysaccharides, terpenoids, volatile oils, tannins, organic acids and other biologically active substances, and also contains a certain amount of amino acids and minerals. , vitamins, unknown growth regulators and pigments. Animal organisms can improve the body's disease resistance through the action of antibacterial substances and immune active substances. Nutrients such as amino acids, minerals and vitamins can significantly improve production performance and improve the quality of animal products.
Production practice shows that Chinese herbal medicine feed additives have the advantages of low cost and no residual phytotoxicity. Japanese scientists have found that adding perilla fruit to pig and laying hen feed can improve pork quality and increase the content of α-linolenic acid in pork by 1.9% to 3.7%, which helps pork eaters to prevent and treat diseases such as hypertension. At the same time, it can increase the content of α-linolenic acid in eggs, and has already been marketed. Nie Guoxing (2000) reported that feeding broilers with garlic, pepper, nutmeg, cloves and ginger can improve the quality of the chicken and make the chicken flavor richer. Shao Shuli et al. (2002) added the tender leaves of seabuckthorn to the chicken diet. It was found that the tender leaves of seabuckthorn can increase the content of amino acids and protein in chicken meat, improve the quality of chicken meat, and enhance the immunity of animal organisms. Cheng Zhonggang et al (2002) added 100-250 mg/kg of soy in the diet of finishing pigs. The results showed that different doses of soy were able to increase the lean meat rate and fat-free lean meat weight gain (P>0.05) to 250 mg. The effect of the /kg group was the most significant; the drip loss of the experimental group was significantly reduced, and the addition of 100mg/kg and 250mg/kg reduced the drip loss by 29% and 36.9%, respectively (P<0.05). The addition of soyin also significantly reduced the test pig's back. Thickness (P<0.05). Tian Kexiong et al. (2004) found that adding 1.5% and 2.0% garlic powder to the diet is beneficial to improve the quality of chicken. The water loss rate and cooking loss of the test chicken muscles with garlic powder were significantly lower than those of the control group (P<0.05), and the taste was good at mealtime.
2 Betaine
Betaine is a quaternary amine alkaloid, also known as glycine betaine, trimethylglycine. Betaine and its hydrochloride enhance the transport of long-chain fatty acids in the liver and the β-oxidation of long-chain fatty acids in muscle by increasing the content of carnitine in the liver and muscle, increasing the activity of abdominal lipase and reducing the formation of subcutaneous fat and abdominal fat NADPH. Enzyme activity, which promotes catabolism of fat, reduces anabolism, and improves meat quality. The addition of betaine to the diet can reduce the thickness of pork backs, increase the area of ​​the eye muscles, increase the rate of lean meat, have a significant effect on improving muscle color, and improve the quality of eggs.
Experiments conducted in the United States (1992) reported that the addition of betaine to fattening pig diets significantly increased carcass leanness and reduced backfat thickness. Most domestic related tests are mainly poultry, and there are few tests for finishing pigs. Xu et al. (1998) showed that betaine has a good effect on meat quality. The myoglobin content and marble score of the longissimus dorsi of the pig's back were significantly increased (P<0.01), and the muscle system was also improved and the flavor of the meat was improved. Xing Jun et al (1999) studied the effects of betaine on growth, carcass quality and meat quality of finishing pigs. The results showed that the lean meat rate, eye muscle area and longest muscle fiber diameter of the experimental group were significantly higher than the control group, and the water loss rate was Lower than the control group. At the same time, betaine also has the effect of reducing fat deposition, which is mainly reflected in significantly reducing the average backfat thickness of the corpus callosum. The average backfat thickness of the corpus callosum in the experimental group is 12.6% lower than that of the control group, which is consistent with the US test (1992). The test group's carcass oil rate and intermuscular fat content decreased, indicating that betaine can increase the carnitine content in muscle and liver, promote the β-oxidation of fatty acids, accelerate the decomposition of fat; and betaine can significantly reduce malic acid Dehydrogenase (MDH) activity inhibits fat anabolism. Zhan Xiu'an et al. (1999) added betaine to broiler diets, resulting in a significant increase in creatine, inosine and myoglobin levels in the muscle. Creatine is a precursor of muscle flavor, and inosin is the most important umami substance in muscle, and myoglobin is closely related to muscle color. It can be seen that betaine has a significant effect on improving meat quality.
3 glycoside
Glycoside is a mixture of triterpenoid saponins and sugars extracted from Camellia cakes. It is a yellow or brown powder. It has the ability to scavenge free radicals and anti-oxidation, enhance immunity, resist stress, promote protein synthesis, and improve The performance of livestock and poultry production and the improvement of animal product quality. On July 6, 2000, China Green Food Development Center awarded AA pure natural green feed additive certificate for glycosides.
By promoting the metabolism of livestock and poultry and enhancing the circulation of body fluids, glycosides help to purify the liver environment, accelerate the proliferation of liver cells, enhance the vitality and detoxification of liver cells, and eliminate free radicals and heavy metal elements in the body. Its active substances can delay the aging rate of livestock and poultry cells, reduce the body fat oxidation reaction and cholesterol synthesis, increase the content of polyunsaturated fatty acids in livestock and poultry products, and improve the quality and flavor of livestock and poultry products. Chen Hongping (2002) confirmed that the levels of cadmium (Cd) and lead (Pb) in the chest muscle and liver of 49-day-old broilers were lower in the glycosides group than in the antibiotic group. The total pigment in the chest muscle of 56 days old was increased by 7.48% and the pH value was decreased by 2.52% in the glycosides group; the muscle fat and threonine content were increased by 20.18% (P<0.01) and 8.38 in the glycosides group, respectively. % (P < 0.01). Zhan Yong et al (2005) showed that the addition of 500mg/kg glycosides II to the diet has a tendency to improve the color of the meat, reduce the cholesterol content in the fattening pork, significantly increase the content of inosinic acid in the pork, and improve the quality of the meat. .
4 microbial preparations
The microbial preparation is a live bacterial preparation prepared by a special processing technique according to the principle of microecology. At present, the main strains used are Lactobacillus, Bacillus, Streptococcus faecalis, Bifidobacterium and yeast [17].
The use of microbial preparations greatly reduces the use of chemical drugs such as antibiotics and hormones, and enables livestock and poultry to grow healthily. At the same time, the quality of animal products is improved by the activation of a large number of beneficial microorganisms in the body. According to the Japanese authorities, the detection of pigs, broilers, cattle and other livestock and poultry after feeding microbial preparations significantly increased the meat protein content, decreased the fat and cholesterol content, changed the fiber structure of the meat, and improved the meat quality. At the same time, the livestock and poultry fed with microbial preparations have good internal organs, uniform intestinal tube thickness, good elasticity, less oil, and taste fresh and delicious, without astringency [18]. The use of Kato bacteria in a feed company in Shaanxi can significantly improve egg quality, egg selenium, iron and zinc levels are significantly increased, and cholesterol is greatly reduced [19].
5 Bioactive peptides
Bioactive peptides are a class of peptides with a molecular weight of less than 6,000 Da, a loosely conformation, a variety of biological functions, and a small peptide of less than 10 amino acids, mainly having trophic effects, hormonal effects, immunomodulatory effects, antibacterial effects, and antibiotics. Tumor action and characteristics of binding to minerals. The bioactive peptide itself is composed of amino acids. The feeding animal has the characteristics of no toxic side effects and no residue, and has no negative impact on the quality of animal products, which can ensure the quality and safety of animal products, thus becoming the first choice for the development and development of green feed additives. [20]. At present, most of the primary products containing bioactive peptides are used, mainly because the production cost of the pure peptide products is too high.
Application of Hui et al (1996) showed that the content of iron and zinc in plasma was significantly higher in the diet of laying hens than in the control group, which increased the eggshell strength [21]. Lootekhniga et al. (1994) added synthetic oligopeptides to finishing pig feed to increase meat production and lean meat rate [21]. Chen Yiyong et al. (2004) reported that animal recombinant growth hormone products produced by DNA recombination technology have no adverse effects on animal health, and can reduce carcass fat content and increase lean meat production. This is because the role of growth hormone is insulin-like. Growth factor-1 (IGF-1) mediated [22], IGF-1 has been reported to promote animal performance and improve carcass quality [23]. Yang Jianjun (2002) reported that carnosine, which is abundant in animal muscles, inhibits lipid oxidation catalyzed by iron, hemoglobin, lipid oxidase and singlet oxygen in vitro; it can also be used as oxidative rancid inhibition for storing cooked meat. Agent. As an natural preservative, antioxidant peptides will become a significant development product in the animal feed and human food markets [24]. Li Huanyou et al. (2004) added small peptides to pig diets. The results showed that the effect of small peptides on pig carcass traits, pork quality and pork nutrients was not significant, but the hydraulic and lean meat rate increased. Guarantee meat safety [25]. The active peptide can promote the synthesis of protein in the body and increase the content of inosine monophosphate in the muscle of the carp, especially the improvement of 5'-inosinic acid, which can improve the content of several amino acids in the muscle of the carp, and improve the muscle flavor of the carp. Improve the muscle quality of squid [26].
6 urgently need to study the problem
The use of green feed additives to improve the quality of livestock and poultry, the development and production of green livestock and poultry products, can provide a guarantee for human health. However, based on the current research situation and existing problems, the author believes that the following aspects should be deepened: 1 Different types of green feed additives affect the quality and mechanism of meat, egg and milk quality; 2 at the molecular level In-depth study of the effects of supplementation of different sources and levels of green feed additives on the expression of major enzymes and functional protein genes related to meat quality; 3 the impact of interaction between different green feed additives on the quality of livestock products.
7 Summary
Green feed additives can be used as antibiotic substitutes to promote the healthy growth of livestock and poultry organisms, improve product quality, and have no drug residues in the body. The production of safe animal products creates conditions for export and plays a positive role in ensuring human health. . Therefore, vigorously developing green feed additives to improve the quality of animal products has important practical significance for "quality" animal husbandry production.
References
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(Editor: Sun Qifeng,)
Zhang Min, Professor, Department of Animal Science, Agricultural College, Yanbian University, 133400, Hexi Street, Longjing, Jilin.
Miao Xiaowei, unit and mailing address with the first author.
Wang Maotian, Li Zhenjie, Huayu Pharmaceutical Co., Ltd.
Received date: 2005-08-22
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