Due to the development of the feed industry, the development of various feed resources and the advancement of animal nutrition, more and more attention has been paid to the palatability of feed ingredients and diets in the past decade or so. The more common. Its purpose is to improve the smell and taste of the feed, and to induce and enhance animal feeding through the animal's sense of smell and taste.
First, the role and type of feed flavoring agent
(1) The role of the flavoring agent The application of the flavoring agent in the feed can play the following roles: The special scent that lures the animal to eat can stimulate the animal's olfactory sensation and induce the feeding. Especially when the early weaned artificial milk starts to feed and replace the feed, the effect is obvious. Fish and shrimp are sensitive to the odor of the feed. 2. Increasing feed intake improves the palatability of the feed and enhances animal feeding. 3. Promote development and accelerate the development and function of digestive organs and glands in young animals. 4. Maintaining appetite and feed intake during stress periods Under various stress conditions, the appetite of the animal decreases and productivity is affected. Adding flavor to the diet maintains normal appetite, enhances feeding, and reduces productivity during stress. 5. The enhanced medical effect ensures the dosage of the drug by increasing the feed intake of the medicated feed; in addition, maintaining the feed intake during the post-illness recovery period is conducive to the recovery of the animal.
(II) Types of Feed Flavoring Agents There are many flavoring agents currently used, including natural flavoring agents and artificial flavoring agents. Natural flavoring agents are materials obtained by physical means from plant and animal materials. Natural analogues are chemically similar substances that are purified or synthesized from natural raw materials, which are found in natural products. Artificial flavoring agents are substances that are not present in natural products or that have not been fortified in natural products, and are mostly chemical compounds. Commercial flavoring agents generally contain, in addition to actives which provide a particular odor and taste, inactive adjuvants such as solvents, surfactants, stabilizers, carriers or diluents, and anti-adhesives. Feed flavor products are available in both solid and liquid forms. The liquid form of the feed is adjusted to a plurality of different concentrations of the solution, the type of solvent depending on the solubility of the active substance, typically oil, fatty acid, water, propylene glycol or a mixture thereof. The method of addition is usually sprayed directly onto the surface of the pellet feed or other feed. However, this method of addition does not last long for the aroma of the spices in the feed, so it is mostly used in a slurry or liquid feed. The solid flavoring agent is usually a powdery mixture of rice husk powder, corn cob powder, wheat drum powder, and frog stone as a carrier. Some flavorings are made into capsules to improve stability and extend the duration of the fragrance. The dry solid flavoring agent has better stability than the liquid flavoring agent, is convenient to use, does not require spraying equipment, and is easy to be shipped and stored. However, liquid flavoring agents are generally cheaper and more economical, and are convenient to add to the pellet feed. The actual application needs to be selected as needed.
Second, the commonly used feed flavoring agent and its application in feed
Commonly used flavoring agents are mainly spices and other attractants, sweeteners and sodium glutamate. In addition, the use of sour agents is currently under development.
(1) Perfume and attractant fragrance is one of the most widely used forage flavors. It is often used in artificial milk or milk substitutes for young animals, supplements for feeding young animals, weaning feed, laying hen feed, dairy cow feed, fish and shrimp bait. It is also used in other economic animals, experimental animals and animal feed. In recent years, some mineral element premixes, vitamin premixes, medicated feeds, and other non-nutritive additives that affect the taste of the feed have also been added with suitable flavors to improve the smell of the feed (such as the fragrance of Ailtech). Feed mold inhibitor), induce animal feeding. The scented chemicals are mainly esters, ketones, ethers, fatty acids, aliphatic higher alcohols, aldehydes, hydrocarbons, terpenes, ether phenols, phenols, aromatic alcohols, aromatics. Volatile substances such as aldehydes, mercaptans and lactones. Some non-volatile substances, such as certain nucleotides, L-amino acids, betaine, etc., have an attractive effect on fish and shrimp. The groups providing a special odor are mainly hydroxyl (--OH), ether group (-O-), mercapto group (-SH), thioether group (-S-), amine group (-NH2), carbon group, carbonyl group. (-CooH), ester group (a COOR), phenyl group, and the like. The compounds containing these groups each have a common odor. Generally, the molecular weight is small, and the greater the proportion of the group in the compound, the stronger the odor is. There are many suitable raw materials for feed and spices, mainly some animal and vegetable processed products containing flavors, oils and their extracts, and perfume substances which have been approved as food additives and are preferred by animals. Such as: fennel oil, liquorice, onion (garlic) powder, ginger and its extract, orange oil, citrus oil, pepper, citric acid, isobutyl acetate, butyl lactate, ethyl lactate and cocoa chocolate, Lactose, glucose, etc. Commercial feed and flavor production has been produced at home and abroad. The choice of feed flavor should be based on the animal's preference and the purpose of addition, different animals, different purposes of use, choose different flavors. It is mainly based on frankincense and fruity.
1. Chicken and spice chicken and spices are mostly used in laying hens and broilers. There are very few species, so far only the spices obtained from garlic and pepper have been used, mainly garlic or garlic oil, pepper and their extracts. Garlic powder (tablet) is added to chicken feed, which not only enhances appetite, but also has a bactericidal effect in feed and intestines to prevent moldy mildew and chicken sputum sputum. Synthetic allicin has the same effect and is popular for its low price and stable quality.
2. Bovine Spices Bovine flavors are mainly used in dairy cow feed and yak artificial milk or formula. The purpose of applying spices in dairy cow feed is to increase feeding and reduce the weight loss during peak milking period. Cows like lemon, licorice, fennel, sweet and so on; secondly, improve the smell of milk, rich in spring and summer grass. In the season, cows often have a grassy smell in the milk because they eat more grass. Adding some flavors that people like and without affecting the cattle feeding can improve the quality of the milk, mainly frankincense. Type of spice to increase the frankincense. Yak artificial milk or formula is mainly added with frankincense flavor to induce increased feeding. Cocoa, chocolate, ethyl lactate, butyl lactate and other fatty acid esters, citric acid, etc. can be used. It is usually added to the cow's feed before being removed from the breast milk, and then added to the artificial milk. In the later stage, sweet flavors, licorice, and fennel can be gradually added.
3. Pig spices are mainly used in artificial milk, milk substitutes, supplements and piglets to feed, so that piglets unconsciously get rid of breast milk, promote feeding, and prevent production performance during weaning. The added flavors are mainly frankincense and fruity, in addition to grassy, ​​turmeric and the like. In addition to the fragrant source of bovine artificial milk, citrus oil, vanillin and similar flavors of roasted potatoes and cereals are all popular among pigs. It is usually added to the sow feed before weaning, so that the piglets remember the aroma and then add it to the artificial milk. At the beginning, the frankincense type is mainly used, and as the age increases, the fruit flavor and fragrance such as citrus are gradually increased. Later, it gradually turned into fried grains, fried soybeans, etc., and gradually turned into food.
4. Fish spices and attractants are used in combination with bait to replace natural bait, and fish or shrimp bait in which vegetable protein is substituted for fish meal is added with spices or other attractants. It has a good effect on attracting fish and shrimp to feed, increasing feed intake and improving the utilization rate of bait. In the general bait, especially the meat-type aquatic bait can be added with shrimp, crab powder, lotus root powder, squid powder, leeches, glutinous rice powder and the like, and other substances containing such odor. Non-carnivorous aquatic bait can also add kelp, grass and fried sesame, fried bean cake, garlic and other flavors and substances. Preferred chemical attractants are glycine, L-alanine, nucleotides and betaines, and mixtures of these materials. Anise is also commonly used in bait. According to reports, Chinese medicine Awei can be applied to fishing baits. The sweat can trap the scutellaria, and the taurine is added to the shrimp bait to have a good attracting effect.
5. Use animal feed for spices. Dogs and cats are omnivores. The flavors used are mainly beef, cheese, chicken, milk, butter, and fish. Cats are especially sensitive to fishy taste.
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