Effect Of Traditional Chinese Medicine Feed Additive On The Meat Quality And Flavor Of Anhui White Goats

In recent years, the traditional grazing patterns is gradually replaced by the intensive farming model, the lifestyle, environment and forage structure of sheep has changed dramatically. The modern goat industry has improved the production efficiency and economic performance, but because of the extensive use of the production of complete formula feed, not only the meat quality and flavor of lamb is dropping, but also the safety of the mutton becomes a great threat for chymorrhea. According to the traditional Chinese medicine pharmacology, combined with the characteristics and patterns of goat growth, a compound Chinese medicine feed additives was prepared which adopted ultrafine grinding technology in the study, The animal safety test and goats feeding trial were taken to prepare for manufacturing the lamb products which was safety and high-grade.The acute toxicity test and maximum dose test were conducted to study the safety of the traditional Chinese medicine preparation. When the administered dose achieved to 60 g·(kg·d)-1, after 7 days, the spirit, diet, the autopsy viscera of the mice were still normal, all of them proved the safe and nontoxic of the traditional Chinese medicine preparation.To study the effect of superfine powder traditional Chinese preparation on the quality and flavor of mutton, many angle including growth performance, meat quality, inosinic acid, fatty acid and amino acid, type and content of volatile flavor’ compounds were detected.18 Anhui white goats with similar shape structure, ages and weight (approximately 20 kg) were selected, and all of these goats were randomly divided into 3 groups:control group (group Ⅰ), low-dose of traditional Chinese medicine group (group Ⅱ) and high-dose of traditional Chinese medicine group (group Ⅲ). During the experiment, two treatment groups were added 1% and 2% traditional Chinese medicine preparation to the basal diet, respectively. The experiment lasted 30 days.The results of the experiment were summarized as follows:(1) Growth performance:Compared with the control group, the average daily gain of the group II and III increase by 14.65% and 8.71% (P<0.05), respectively.(2) Blood biochemical parameters:Compared with the control group, The serum concentrations of Ca2+ in group Ⅱ and Ⅲ improved by 17.98% and 24.24% (P <0.05), respectively; The level of serum BUN declined by 33.34% and 25.59% (P 0.05), respectively.(3) The meat quality:The pH, rate of water loss, drip loss of longissimus muscle in the groupⅡand Ⅲ appears decreasing trend, while the value of L* and a* are rising;.compared with the group I, the value of b* of the group III improved by 76.11%; compared with the control group, the shear force values of longissimus muscle in the group Ⅱ and Ⅲ declined by 22.85% and 16.36% (P<0.05).(4) General Nutritional Facts:Compared with the control group, the content of fat in group Ⅱ and Ⅲ improved by 31.27% and 18.56% (P<0.05), the difference is significant.(5) The content of inosine monophosphate:Compared with the control group, the content of inosine monophosphate of longissimus muscle in group II and III improved by 158.16% and 143.87% (P<0.01), the difference is very significant.(6) The composition and content of free amino acid:Compared with the control group, the content of glutamic acid, Alanine, methionine, isoleucine, leucine, histidine and lysine all improve in different degree; the content of leucine of longissimus muscle in group Ⅱand Ⅲ improved by 6.49% and 11.54% (P< 0.05), and the difference is significant.(7) The composition and content of fatty acid:Compared with the control group, the content of myristic acid in group II and III declined by 36.73% and 28.57% (P< 0.05), respectively; the content of palmitinic acid improved by 58.22% and 44.74% (P < 0.01), respectively; the content of palmitoleic acid improved by 91.67% and 69.44% (P<0.01), respectively; the content of oleinic acid improved by 114.76% and 119.63% (P< 0.01), respectively; the content of arachidonic acid improved by 50.82% and 36.07% (P<0.05), respectively.(8) The types and contents of volatile flavor compounds:.We had preliminary detected 121 kinds of compounds, including 49 kinds of hydrocarbons,25 kinds of aldehydes,17 kinds of alcohol,11 kinds of esters,9 kinds of ketones,3 kinds of acids, 7 kinds of heterocyelic compounds. Group II has 97 kinds of compounds, group III has 85 kinds of compounds, and group Ⅰ has 81 kinds of compounds. In the three groups, the compound which relative content is more than 1%including hexanal, heptaldehyde,2-amino-4-methyl benzoic acid, 1-octene-3-alcohol,1-amino anthracene,2,3-diketone,2-amyl furan, octyl aldehyde, myristicin and nonyl aldehyde.We had detected 49 kinds of hydrocarbons which were 12.21%,13.08% and 12.78% in three groups, respectively; 25 kinds of aldehyde compounds in the three groups were 53.84%,54.27% and 52.77%; 17 kinds of alcohols in the three groups were 4.23%,4.90% and 3.78%; 11 kinds of esters in the three groups were 1.51%, 3.12% and 2.48%; 9 kinds of ketones in the three groups were 3.38%,5.22% and 4.38%; 7 kinds of heterocyclic compounds in the three groups were 4.31%,5.50% and 4.94%; 3 kinds of acids in the three groups were 20.53%,13.94% and 19.01%.In summary, the trditional Chinese medicine could improve growth performance, meat quality and enhance the succulent flavor of Anhui white goats. Compared with group III, the average daily gain, crude protein and ether extract of group II was increased, but the tenderness reduced, therefore, the most suitable dosage of the trditional Chinese medicine was 1%.