[go: up one dir, main page]

WO2011081208A1 - Pork with an increased vitamin e concentration, manufacturing method therefor, and feed for the purposes thereof - Google Patents

Pork with an increased vitamin e concentration, manufacturing method therefor, and feed for the purposes thereof Download PDF

Info

Publication number
WO2011081208A1
WO2011081208A1 PCT/JP2010/073799 JP2010073799W WO2011081208A1 WO 2011081208 A1 WO2011081208 A1 WO 2011081208A1 JP 2010073799 W JP2010073799 W JP 2010073799W WO 2011081208 A1 WO2011081208 A1 WO 2011081208A1
Authority
WO
WIPO (PCT)
Prior art keywords
feed
pork
vitamin
weight
coenzyme
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2010/073799
Other languages
French (fr)
Japanese (ja)
Inventor
博司 久保
光昭 北野
健志 藤井
真一 谷
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kaneka Corp
Original Assignee
Kaneka Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kaneka Corp filed Critical Kaneka Corp
Priority to CN201080059761.4A priority Critical patent/CN102711514B/en
Priority to BR112012015918-6A priority patent/BR112012015918B1/en
Publication of WO2011081208A1 publication Critical patent/WO2011081208A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/174—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products

Definitions

  • the present invention relates to a feed used for increasing vitamin E concentration in pork, a method for producing pork with increased vitamin E concentration using the feed, and pork with increased vitamin E concentration obtained by the production method. .
  • the present invention also relates to a method for increasing vitamin E concentration in pork and a method for improving meat quality by feeding the feed.
  • the present invention provides a method for increasing vitamin E concentration in pork without adding a large amount of vitamin E in the feed, a method for improving meat quality, and production of pork with increased vitamin E concentration in pork It is an object of the present invention to provide a method, pork with an increased vitamin E concentration, and a pork feed therefor.
  • the present invention is as follows.
  • [1] A method for increasing the vitamin E concentration in pork, characterized in that the pig feed containing 0.002% by weight or more of coenzyme Q10 is fed to the pig.
  • [2] A method for improving pork meat quality, comprising feeding pigs with a pig feed containing 0.002% by weight or more of coenzyme Q10.
  • [3] The method of [1] or [2], wherein the vitamin E content in the feed for pigs is 0.001 to 0.050% by weight.
  • a method for producing pork characterized in that a pig feed containing 0.002% by weight or more of coenzyme Q10 is fed to the pig, and the resulting pork is at least 1 mg per 100 g of fat in pork
  • a method for producing pork which is pork containing the above vitamin E.
  • the first of the present invention is a pig feed containing 0.002% by weight or more of coenzyme Q10, preferably 0.001 to 0.050% by weight of vitamin E (hereinafter abbreviated as the feed of the present invention). There is also.)
  • the raw materials other than coenzyme Q10 of the pig feed used in the present invention are not particularly limited, and the raw materials generally used for pig feed are used.
  • Such raw materials include, for example, cereals (corn, milo, barley, wheat, etc.), potatoes (brass, etc.), vegetable oils (soybean oil meal, rapeseed oil meal, etc.), animal feed (fish meal, bone meat meal, etc.) Salt, oligosaccharide, silicic acid, various vitamins, minerals (calcium carbonate, dicalcium phosphate, etc.), amino acids and organic acids.
  • a commercially available mixed feed for pigs in which these raw materials are mixed in advance can also be used.
  • the method for adding coenzyme Q10 to the feed material is not particularly limited.
  • the coenzyme Q10 may be added directly to the feed material, and if necessary, a feed additive or premix containing or containing the coenzyme Q10 may be added to the feed material to produce the coenzyme Q10 of the present invention. It may be a contained feed.
  • the main ingredients of feed additives and premixes include live fungi (for example, enterococcus, bacillus, bifidobacteria), antioxidants (for example, ethoxine, dibutylhydroxytoluene, etc.), fungicides ( For example, propionic acid, calcium propionate, etc.), binder (eg, sodium alginate, sodium caseinate, carboxymethyl cellulose, etc.), emulsifier (eg, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc.), amino acid (eg, DL-alanine, L-arginine, L-lysine hydrochloride, etc.), vitamins (eg, L-ascorbic acid, ⁇ -carotene, etc.), minerals (eg, potassium chloride, iron citrate, magnesium oxide, etc.), pigments ( For example, astaxanthin, canthaxanthin) Enzymes, fung
  • the lower limit of the coenzyme Q10 concentration in the feed of the present invention is 0.002% by weight, but the coenzyme Q10 concentration in the swine feed is 0.004% by weight or more from the viewpoint of more effective effects.
  • it is 0.005% by weight or more, more preferably 0.01% by weight or more, still more preferably 0.015% by weight or more, and 0.02% by weight or more. It is particularly preferable that it is 0.025% by weight or more.
  • the upper limit of the coenzyme Q10 concentration in the feed of the present invention is not particularly limited, but is preferably 0.2% by weight or less, more preferably 0.1% by weight or less from the viewpoint of economy, and 0 0.06% by weight or less is more preferable, 0.05% by weight or less is particularly preferable, and 0.04% by weight or less is particularly preferable.
  • Vitamin E may be added to the feed of the present invention, but vitamin E excess tends to occur when added in a large amount, while the feed of the present invention does not require an excessive amount of vitamin E,
  • the vitamin E content in the feed is preferably 0.05% by weight or less, more preferably 0.03% by weight or less, and more preferably 0.02% by weight or less in terms of dl- ⁇ -tocopherol acetate. More preferably it is.
  • dietary vitamin E is deficient, hepatic necrosis, muscle atrophy, edema, sudden death, gastric ulcer, and decreased reproduction are likely to occur. Therefore, it is necessary to include a certain amount of vitamin E in the diet. .
  • the vitamin E concentration in the feed of the present invention is preferably 0.0005% by weight or more, more preferably 0.001% by weight or more in terms of dl- ⁇ -tocopherol acetate, Is more preferably 0.0015% by weight or more, particularly preferably 0.002% by weight or more, and particularly preferably 0.006% by weight or more. Preferably, it is most preferably 0.011% by weight or more.
  • the vitamin E content in the feed in the present invention is not only the amount of vitamin E derived from vitamin E itself or a vitamin E preparation added to the feed or other intentionally added vitamin E-containing substances, It is the amount including the amount of vitamin E originally contained in the feed blending component.
  • the value converted into dl- ⁇ -tocopherol acetate in the present invention is synonymous with the value obtained by converting the total amount of vitamin E and its derivatives in the feed into international units (IU), for example, converted into dl- ⁇ -tocopherol acetate. 0.001% by weight corresponds to 10 IU / kg.
  • Vitamin E contained in the feed of the present invention is not limited to vitamin E and its derivatives originally contained in the feed blending component as described above, and is usually blended for food or feed as vitamin E.
  • vitamin E contained in the feed of the present invention
  • concentration in feed by mixing suitably the natural raw material rich in vitamin-E.
  • this embodiment of the pork meat quality improving feed further contains 0.002% by weight or more of coenzyme Q10, preferably 0.001 to 0.050% by weight of vitamin E in terms of dl- ⁇ -tocopherol acetate.
  • coenzyme Q10 preferably 0.001 to 0.050% by weight of vitamin E in terms of dl- ⁇ -tocopherol acetate.
  • vitamin E preferably 0.001 to 0.050% by weight of vitamin E in terms of dl- ⁇ -tocopherol acetate.
  • “meat quality” is a general index required for pork, for example, aroma, flavor, softness, texture, taste, etc. of pork, and at least one of these, preferably two or more, are used as comparative controls. If the quality is improved, the meat quality is improved.
  • a second aspect of the present invention is a method for producing pork, characterized in that coenzyme Q10 is fed to pigs. Specifically, a method for producing pork containing at least 1 mg of vitamin E (as the total tocopherol amount) per 100 g of fat part of pork by feeding the pig feed of the present invention to the pig (production of the present invention) Or a method of producing pork obtained by feeding 5 mg or more of coenzyme Q10 per day to 1 kg of pig body weight.
  • the amount of coenzyme Q10 fed to the pig is preferably 5 mg or more per day, more preferably 8 mg or more, and more preferably 10 mg or more per kg of pig body weight. Further preferred.
  • the upper limit of the amount of coenzyme Q10 fed to the pig in the present invention is not particularly limited, but is preferably 100 mg or less, more preferably 50 mg or less, and more preferably 30 mg or less per day per 1 kg body weight. More preferably, it is particularly preferably 20 mg or less.
  • a method for feeding pigs with coenzyme Q10 it is preferable to give the pigs the necessary amount of the above-mentioned feed for pigs as the first of the present invention. Other methods are acceptable as long as they can feed pigs.
  • the feeding time of the coenzyme Q10-containing feed of the present invention is not particularly limited, and the period from weaning to slaughtering may be through this period or a part of the period.
  • the time for feeding the coenzyme Q10-containing feed of the present invention is somewhat long, and it is preferable to feed for at least 5 days during the breeding period of the pig, more preferably for 1 week or more, and for 2 weeks. It is more preferable to feed as described above, it is particularly preferable to feed for one month or longer, and it is particularly preferable to feed for two months or longer.
  • feeding in the latter half of the breeding period when pigs have grown to some extent, particularly when they are close to slaughter, is preferable in that the effect of the present invention is more exerted.
  • the coenzyme Q10-containing feed of the present invention it is preferable to feed the coenzyme Q10-containing feed of the present invention after the time when the weight of the pig becomes 30 kg or more, and after the time of 50 kg or more. It is more preferable to feed after the period of 60 kg or more.
  • the feed containing the coenzyme Q10-containing feed of the present invention is fed at least during the period from 1 week before slaughter to slaughter, and from 2 weeks before slaughter. It is more preferable to feed during the period until slaughter, more preferably during the period from 1 month before slaughter to slaughter, and during the period from 2 months before slaughter to slaughter. Particularly preferred.
  • the feed containing the coenzyme Q10 of the present invention may be fed every day, every other day, or intermittently, and during this period, the usual feed may be fed for several days, and the desired effect is obtained. It can set suitably as follows. Preferably, continuous feeding.
  • the vitamin E content per 100 g of fat in pork is the total amount of tocopherols combined with the amounts of ⁇ , ⁇ , ⁇ , and ⁇ tocopherol. This amount is obtained by collecting a few grams of pork fat, saponifying, extracting with diethyl ether, concentrating, and measuring the tocopherol content of ⁇ , ⁇ , ⁇ , ⁇ isomers of the sample with hexane by HPLC etc. Can be obtained.
  • the pork of the present invention is not limited to a specific part, and may be any part of the body, hard loin, loin, fin, rose, thigh or the like. Further, the pork in the present invention includes by-products such as tongue, heart and liver as long as it is suitable for food.
  • the kind of pork from which the pork of the present invention is derived is not particularly limited and includes, for example, Landrace, Hampshire, Large Yorkshire, Dilock, Berkshire, Kenborough and SPF pigs.
  • the hybrid which combined any of these may be sufficient.
  • Another aspect of the present invention is a method for increasing vitamin E concentration in pork characterized by feeding pigs with feed containing 0.002% by weight or more of coenzyme Q10.
  • the definition and preferred range of coenzyme Q10 content, vitamin E concentration in feed, pork, and pork are the same as described above.
  • Yet another aspect of the present invention is a method for improving meat quality of pork, characterized by feeding pigs with feed containing 0.002% by weight or more of coenzyme Q10.
  • the content of coenzyme Q10, the definition and suitable range of feed, pigs, etc. are the same as described above.
  • the “meat quality” in the meat quality improving method of the present invention is a general index required for edible pork, for example, pork aroma, flavor, softness, texture, taste, etc., and at least one of these, preferably When two or more are improved as compared with the control, “the meat quality is improved”.
  • the same effect can be obtained by using a feed containing 0.002% by weight or more of coenzyme Q10 not only for pigs but also for other domestic animals such as cows and chickens, that is, vitamins in meat. Improvement of E concentration and meat quality can be expected.
  • Example 1 Six pigs were divided into three groups with two pigs per group, and the following feed was given to each group.
  • Group 1 as a control group, feed for pigs over the entire breeding period (feed name: daily feed, mixed feed for fattening pigs) Wheat pork 20 (vitamin E; 0.0011% by weight), distributor: Japan mixed feed stock Company).
  • the coenzyme Q10 in the feed Coenzyme Q10 was added to the pig feed (same as the first group) so that the concentration was 0.025% by weight (250 ppm).
  • the third group has the same swine feed as the first group until the body weight reaches 72 kg, and the period from the period when the body weight is about 72 kg until the animal is slaughtered at about 113 kg, the coenzyme Q10 in the feed
  • Each was given with coenzyme Q10 added to pig feed (same as group 1) so that the concentration was 0.05 wt% (500 ppm).
  • 0.01% by weight of vitamin E was added to the feed of any group over the whole breeding period (total content of vitamin E in the feed was 0.0111% by weight (111 IU / kg)).
  • the period of feeding the feed supplemented with coenzyme Q10 in the second group and the third group is about two months, and the intake of the feed during that period is 2.8 kg on average per head per day. there were.
  • Meat (part: loin) obtained after slaughtering was frozen and thawed appropriately at the time of measurement to collect fat.
  • the collected fat was saponified, extracted with diethyl ether, concentrated, and then made up to a certain volume with hexane. Vitamin E concentration (total tocopherol amount) in the fat of the obtained sample was measured using HPLC.
  • Table 1 shows the vitamin E concentration in the fat of meat obtained from each individual. As is apparent from Table 1, the vitamin E concentration of meat obtained from pigs fed a diet containing 0.025% by weight or 0.05% by weight of coenzyme Q10 is a feed that does not contain coenzyme Q10. It became a value higher than the vitamin E concentration of the meat obtained from the pig ingested only.
  • Example 2 The sensory evaluation of the pork obtained in Example 1 was performed. A total of 15 adult men and women were blindly evaluated for the first to third groups of pork according to the following indices from the perspectives of aroma, flavor, softness, taste, texture, and overall quality.
  • coenzyme Q10 oxidized coenzyme Q10
  • This feed contains about 0.0011% by weight of vitamin E from the beginning, and 100 mg of vitamin E was added to 1 kg of feed (total content of vitamin E in the feed 0.0111% by weight (111 IU / Kg)).
  • the vitamin E concentration in fat of meat (part: loin) obtained after slaughtering was measured by the same method as in Example 1.
  • the average value of the vitamin E concentration in the fat of the obtained meat was 1.1 mg per 100 g of pork fat.
  • vitamin E was contained at a ratio of 0.6 mg / 100 g. I found out.
  • the Vitamin E concentration in pork listed in the 5th Amendment Japanese Food Standard Ingredients Table is 0.5mg / 100g for the fat part of the loin part, the whole loin part ("with fat”: fat + red meat (Part) was 0.3 mg / 100 g, and it was confirmed that the pork obtained by the production method of the present invention had an increased vitamin E concentration as compared with normal pork.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Birds (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Fodder In General (AREA)
  • Feed For Specific Animals (AREA)

Abstract

Disclosed are: a pig feed that contains at least 0.002% coenzyme Q10 by weight; a method in which pigs are raised on said feed in order to increase the vitamin E concentration or quality of their meat; a method for manufacturing pork with an increased vitamin E concentration; and pork with an increased vitamin E concentration. The disclosed feed is preferably provided at least during the period from one week before slaughter until slaughter. The provided method results in better-quality pork that contains at least 1 mg of vitamin E per 100 g of fat.

Description

ビタミンＥ濃度が高められた豚肉およびその製造方法とそのための飼料Pork with increased vitamin E concentration, method for producing the same, and feed therefor

　本発明は、豚肉中のビタミンＥ濃度を高めるために使用される飼料と、それを用いるビタミンＥ濃度が高められた豚肉の製造方法および該製造方法によって得られるビタミンＥ濃度が高められた豚肉に関する。また上記飼料を給餌することによる、豚肉中のビタミンＥ濃度を高める方法および肉質向上方法に関する。 TECHNICAL FIELD The present invention relates to a feed used for increasing vitamin E concentration in pork, a method for producing pork with increased vitamin E concentration using the feed, and pork with increased vitamin E concentration obtained by the production method. . The present invention also relates to a method for increasing vitamin E concentration in pork and a method for improving meat quality by feeding the feed.

　近年、安全で美味しい高品質な豚肉の生産が求められている。ビタミンＥ濃度が高い豚肉は、抗酸化性が高いことによってその肉質と保存性が向上することが知られている。そのため、豚肉中のビタミンＥ濃度を高めて、その肉質と保存性を改善しようする試みが、いくつか行われている。例えば、香辛料とビタミンＥを添加した養豚飼料を給与して豚を飼育することによる肉質の改善された豚肉の製造方法が開示されている（特許文献１）。あるいは、ビタミンＥを添加した飼料を豚に給与したところ、ロース肉中のビタミンＥ濃度は、添加しなかった群の約２～３倍になり、ドリップを抑える効果や肉中の脂肪の酸化を抑える効果が見られたことが示されている（非特許文献１）。一方、飼料中にビタミンＥを過剰に配合すると、他の脂溶性ビタミンと同様に過剰症が起こりやすくなることから、豚などの家畜に対するビタミンＥの過剰な投与は好ましくないとされている（非特許文献２）。 In recent years, the production of high-quality pork that is safe and delicious has been demanded. It is known that pork with a high vitamin E concentration is improved in meat quality and storage stability due to its high antioxidant property. Therefore, some attempts have been made to increase the vitamin E concentration in pork to improve its meat quality and storage stability. For example, a method for producing pork with improved meat quality by feeding pig feed supplemented with spices and vitamin E and raising pigs is disclosed (Patent Document 1). Alternatively, when diets supplemented with vitamin E are fed to pigs, the vitamin E concentration in the loin meat is about 2 to 3 times that of the group without the addition of fat, which has the effect of suppressing drip and the oxidation of fat in the meat. It is shown that the effect to suppress was seen (nonpatent literature 1). On the other hand, if vitamin E is added excessively in the feed, excessive symptoms are likely to occur as with other fat-soluble vitamins, so excessive administration of vitamin E to domestic animals such as pigs is not preferred (non- Patent Document 2).

特開平１０－８０２４９号公報Japanese Patent Laid-Open No. 10-80249

大石仁著、機能性豚肉を生産するためには　未利用資源エゴマ粕とビタミンＥ添加の有効性、養豚の友、４５１号、４６－５０頁、２００６年By Oishi Hitoshi, to produce functional pork, the effectiveness of adding unused resource egoma candy and vitamin E, Hog no Tomo, 451, 46-50, 2006 ビタミンＥ　－基礎と臨床－、医歯薬出版株式会社、５４６－５４７頁、１９８５年Vitamin E-Basic and Clinical-Ishiyaku Shuppan Co., Ltd., pp. 546-547, 1985

　本発明は、上記の点を鑑み、飼料中に多量のビタミンＥを添加することなく、豚肉中のビタミンＥ濃度を高める方法、肉質向上方法、豚肉中のビタミンＥ濃度が高められた豚肉の製造方法、ビタミンＥ濃度が高められた豚肉およびそのための豚用飼料を提供することを目的とする。 In view of the above points, the present invention provides a method for increasing vitamin E concentration in pork without adding a large amount of vitamin E in the feed, a method for improving meat quality, and production of pork with increased vitamin E concentration in pork It is an object of the present invention to provide a method, pork with an increased vitamin E concentration, and a pork feed therefor.

　本発明者等が上記課題を解決するために鋭意研究した結果、豚用の飼料に補酵素Ｑ１０を添加し、それを豚に給餌して飼育することにより意外にもビタミンＥ濃度が高められた豚肉が得られることを見出した。 As a result of diligent research by the present inventors to solve the above-mentioned problems, the vitamin E concentration was unexpectedly increased by adding coenzyme Q10 to the feed for pigs and feeding the pigs for breeding. We found that pork can be obtained.

　すなわち本発明は、以下の通りである。
［１］補酵素Ｑ１０を０．００２重量％以上含有する豚用飼料を、豚に給餌することを特徴とする豚肉中のビタミンＥ濃度を高める方法。
［２］補酵素Ｑ１０を０．００２重量％以上含有する豚用飼料を、豚に給餌することを特徴とする豚肉の肉質向上方法。
［３］豚用飼料中のビタミンＥ含有量が０．００１～０．０５０重量％である［１］または［２］の方法。
［４］補酵素Ｑ１０を０．００２重量％以上含有する豚用飼料を、豚に給餌することを特徴とする豚肉の製造方法であって、得られる豚肉が、少なくとも豚肉の脂肪部１００ｇあたり１ｍｇ以上のビタミンＥを含有する豚肉である、豚肉の製造方法。
［５］補酵素Ｑ１０の摂取量が、豚の体重１ｋｇに対し、１日あたり５ｍｇ以上である［４］の豚肉の製造方法。
［６］豚用飼料中のビタミンＥ含有量が０．００１～０．０５０重量％である［４］または［５］の豚肉の製造方法。
［７］体重が３０ｋｇ以上の豚に前記豚用飼料を給餌することを特徴とする［４］～［６］いずれか１項の豚肉の製造方法。
［８］少なくともと畜の１週間前からと畜までの期間中に前記豚用飼料を給餌することを特徴とする［４］～［７］いずれか１項の豚肉の製造方法。
［９］少なくとも豚肉の脂肪部１００ｇあたり１ｍｇ以上のビタミンＥを含有する豚肉。
［１０］補酵素Ｑ１０を０．００２重量％以上含有し、かつビタミンＥを０．００１～０．０５０重量％含有する豚用飼料。
［１１］補酵素Ｑ１０を０．００２重量％以上含有する、豚肉のビタミンＥ強化用飼料。
［１２］補酵素Ｑ１０を０．００２重量％以上含有する、豚肉の肉質向上用飼料。
［１３］補酵素Ｑ１０を０．００２重量％以上含有する豚用飼料。
［１４］［１３］に記載の飼料を豚に給餌することにより得られる豚肉。 That is, the present invention is as follows.
[1] A method for increasing the vitamin E concentration in pork, characterized in that the pig feed containing 0.002% by weight or more of coenzyme Q10 is fed to the pig.
[2] A method for improving pork meat quality, comprising feeding pigs with a pig feed containing 0.002% by weight or more of coenzyme Q10.
[3] The method of [1] or [2], wherein the vitamin E content in the feed for pigs is 0.001 to 0.050% by weight.
[4] A method for producing pork, characterized in that a pig feed containing 0.002% by weight or more of coenzyme Q10 is fed to the pig, and the resulting pork is at least 1 mg per 100 g of fat in pork A method for producing pork, which is pork containing the above vitamin E.
[5] The method for producing pork according to [4], wherein the intake of coenzyme Q10 is 5 mg or more per day with respect to 1 kg of pig body weight.
[6] The method for producing pork according to [4] or [5], wherein the vitamin E content in the feed for pigs is 0.001 to 0.050% by weight.
[7] The method for producing pork according to any one of [4] to [6], wherein the pig feed is fed to a pig weighing 30 kg or more.
[8] The method for producing pork according to any one of [4] to [7], wherein the pig feed is fed at least during a period from one week before slaughter to slaughter.
[9] Pork containing at least 1 mg of vitamin E per 100 g of fat in pork.
[10] A pig feed containing 0.002% by weight or more of coenzyme Q10 and 0.001 to 0.050% by weight of vitamin E.
[11] A feed for vitamin E enrichment of pork, comprising 0.002% by weight or more of coenzyme Q10.
[12] A feed for improving meat quality of pork, comprising 0.002% by weight or more of coenzyme Q10.
[13] A pig feed containing 0.002% by weight or more of coenzyme Q10.
[14] Pork obtained by feeding pigs with the feed according to [13].

　本発明によれば、ビタミンＥ濃度が高められた豚肉、または肉質が向上した高品質な豚肉を得ることができる。 According to the present invention, it is possible to obtain pork with increased vitamin E concentration or high quality pork with improved meat quality.

　以下に、本発明の実施の形態を詳しく説明する。 Hereinafter, embodiments of the present invention will be described in detail.

　以下、実施形態に基づいて本発明を詳細に説明する。本発明の範囲は、実施形態および実施例によって限定されるものではない。 Hereinafter, the present invention will be described in detail based on embodiments. The scope of the present invention is not limited by the embodiments and examples.

　本発明の第１は、補酵素Ｑ１０を０．００２重量％以上含有し、好ましくはビタミンＥを０．００１～０．０５０重量％含有する豚用飼料である（以下本発明の飼料と略すこともある）。 The first of the present invention is a pig feed containing 0.002% by weight or more of coenzyme Q10, preferably 0.001 to 0.050% by weight of vitamin E (hereinafter abbreviated as the feed of the present invention). There is also.)

　本発明の飼料において用いられる補酵素Ｑ１０は、化学合成品、発酵品、天然物からの抽出物など、形態を問わず使用することができる。例えば補酵素Ｑ１０を含有する微生物（細菌、酵母など）そのもの、あるいはその粗精製物でもよく、また、これらから補酵素Ｑ１０を精製したものでもよく、精製の程度も制限されない。最終的に飼料に混合される補酵素Ｑ１０が規定量以上となればよい。補酵素Ｑ１０には、酸化型と還元型が存在するが、本発明で用いられる補酵素Ｑ１０は、酸化型、還元型のいずれでもよく、これらの混合物であってもよい。混合物の場合、それらの混合割合は特に制限されない。 The coenzyme Q10 used in the feed of the present invention can be used in any form, such as a chemically synthesized product, a fermented product, or an extract from a natural product. For example, a microorganism (bacteria, yeast, etc.) itself containing coenzyme Q10 or a crude product thereof may be used, or coenzyme Q10 may be purified from these, and the degree of purification is not limited. The coenzyme Q10 finally mixed in the feed may be a specified amount or more. Coenzyme Q10 has an oxidized form and a reduced form. Coenzyme Q10 used in the present invention may be either an oxidized form or a reduced form, or a mixture thereof. In the case of a mixture, the mixing ratio is not particularly limited.

　本発明で使用される豚用飼料の補酵素Ｑ１０以外の原料は、特に制限されることがなく、一般に養豚飼料に用いられている原料が使用される。そのような原料として、例えば、穀類（とうもろこし、マイロ、大麦、小麦等）、糟糠類（ふすま等）、植物性油粕類（大豆油粕、菜種油粕等）、動物性飼料（魚粉、骨肉粉等）、食塩、オリゴ糖類、ケイ酸、各種ビタミン類、ミネラル類（炭酸カルシウム、第２リン酸カルシウム等）、アミノ酸類および有機酸類等が挙げられる。またこれら原料があらかじめ混合された市販の豚用混合飼料を用いることもできる。 The raw materials other than coenzyme Q10 of the pig feed used in the present invention are not particularly limited, and the raw materials generally used for pig feed are used. Such raw materials include, for example, cereals (corn, milo, barley, wheat, etc.), potatoes (brass, etc.), vegetable oils (soybean oil meal, rapeseed oil meal, etc.), animal feed (fish meal, bone meat meal, etc.) Salt, oligosaccharide, silicic acid, various vitamins, minerals (calcium carbonate, dicalcium phosphate, etc.), amino acids and organic acids. A commercially available mixed feed for pigs in which these raw materials are mixed in advance can also be used.

　上記飼料原料への補酵素Ｑ１０の添加方法については、特に制限されるものではない。補酵素Ｑ１０を直接飼料原料に添加混合してもよく、また、必要に応じて補酵素Ｑ１０を添加あるいは含有する飼料添加物やプレミックスを、飼料原料に添加して、本発明の補酵素Ｑ１０含有飼料としてもよい。この場合の飼料添加物やプレミックスの主原料としては、生菌剤（例えば、エンテロコッカス類、バチルス類、ビフィズス菌類）、抗酸化剤（例えば、エトキシン、ジブチルヒドキシトルエン等）、防かび剤（例えば、プロピオン酸、プロピオン酸カルシウム等）、粘結剤（例えば、アルギン酸ナトリウム、カゼインナトリウム、カルボキシメチルセルロース等）、乳化剤（例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル等）、アミノ酸（例えば、ＤＬ－アラニン、Ｌ－アルギニン、塩酸Ｌ－リジン等）、ビタミン類（例えば、Ｌ－アスコルビン酸、β－カロチン等）、ミネラル（例えば、塩化カリウム、クエン酸鉄、酸化マグネシウム等）、色素（例えばアスタキサンチン、カンタキサンチン等）、酵素（例えばアミラーゼ、フィターゼ、リパーゼ等）等が挙げられるが、これらに限定されない。 The method for adding coenzyme Q10 to the feed material is not particularly limited. The coenzyme Q10 may be added directly to the feed material, and if necessary, a feed additive or premix containing or containing the coenzyme Q10 may be added to the feed material to produce the coenzyme Q10 of the present invention. It may be a contained feed. In this case, the main ingredients of feed additives and premixes include live fungi (for example, enterococcus, bacillus, bifidobacteria), antioxidants (for example, ethoxine, dibutylhydroxytoluene, etc.), fungicides ( For example, propionic acid, calcium propionate, etc.), binder (eg, sodium alginate, sodium caseinate, carboxymethyl cellulose, etc.), emulsifier (eg, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc.), amino acid (eg, DL-alanine, L-arginine, L-lysine hydrochloride, etc.), vitamins (eg, L-ascorbic acid, β-carotene, etc.), minerals (eg, potassium chloride, iron citrate, magnesium oxide, etc.), pigments ( For example, astaxanthin, canthaxanthin) Enzymes (for example amylases, phytase, lipase, etc.) and the like, without limitation.

　本発明の飼料中の補酵素Ｑ１０濃度の下限は、０．００２重量％であるが、効果をより発揮する観点からは豚用飼料中の補酵素Ｑ１０濃度は、０．００４重量％以上であることが好ましく、０．００５重量％以上であることがより好ましく、０．０１重量％以上であることがさらに好ましく、０．０１５重量％以上であることがさらにより好ましく、０．０２重量％以上であることがとりわけ好ましく、０．０２５重量％以上であることが特に好ましい。本発明の飼料中の補酵素Ｑ１０濃度の上限は特に制限されないが、経済性の観点から、０．２重量％以下であることが好ましく、０．１重量％以下であることがより好ましく、０．０６重量％以下であることがさらに好ましく、０．０５重量％以下であることが特に好ましく、０．０４重量％以下であることがとりわけ好ましい。 The lower limit of the coenzyme Q10 concentration in the feed of the present invention is 0.002% by weight, but the coenzyme Q10 concentration in the swine feed is 0.004% by weight or more from the viewpoint of more effective effects. Preferably, it is 0.005% by weight or more, more preferably 0.01% by weight or more, still more preferably 0.015% by weight or more, and 0.02% by weight or more. It is particularly preferable that it is 0.025% by weight or more. The upper limit of the coenzyme Q10 concentration in the feed of the present invention is not particularly limited, but is preferably 0.2% by weight or less, more preferably 0.1% by weight or less from the viewpoint of economy, and 0 0.06% by weight or less is more preferable, 0.05% by weight or less is particularly preferable, and 0.04% by weight or less is particularly preferable.

　本発明の飼料には、ビタミンＥを添加してもよいが、多量に添加するとビタミンＥ過剰症が起きやすくなる一方、本発明の飼料においては過剰量のビタミンＥ添加を必要としないことから、飼料中のビタミンＥ含有量は、酢酸ｄｌ-α－トコフェロール換算で、０．０５重量％以下であることが好ましく、０．０３重量％以下であることがより好ましく、０．０２重量％以下であることがさらに好ましい。また、飼料中のビタミンＥが欠乏すると肝壊死、筋萎縮症、浮腫、突然死、胃潰瘍、繁殖の低下などが起こりやすくなることから、飼料中にある程度の量のビタミンＥを含有させる必要がある。その観点から、本発明の飼料中のビタミンＥ濃度は、酢酸ｄｌ-α-トコフェロール換算で、０．０００５重量％以上であることが好ましく、０．００１重量％以上であることがより好ましく、０．００１２重量％以上であることがさらに好ましく、０．００１５重量％以上であることがさらにより好ましく、０．００２重量％以上であることがとりわけ好ましく、０．００６重量％以上であることが特に好ましく、０．０１１重量％以上であることがもっとも好ましい。
　なお本発明における飼料中のビタミンＥ含有量とは、飼料中に添加されたビタミンＥそのものやビタミンＥ製剤、その他意図的に添加されるビタミンＥ含有物質由来のビタミンＥ量だけでなく、通常の飼料配合成分中に元々含まれるビタミンＥ量も含めた量である。また本発明における酢酸ｄｌ‐α‐トコフェロール換算した値とは、飼料中のビタミンＥやその誘導体の総量を国際単位（ＩＵ）に換算した値と同義であり、例えば、酢酸ｄｌ‐α‐トコフェロール換算で０．００１重量％とは、１０　ＩＵ／ｋｇに相当する。 Vitamin E may be added to the feed of the present invention, but vitamin E excess tends to occur when added in a large amount, while the feed of the present invention does not require an excessive amount of vitamin E, The vitamin E content in the feed is preferably 0.05% by weight or less, more preferably 0.03% by weight or less, and more preferably 0.02% by weight or less in terms of dl-α-tocopherol acetate. More preferably it is. In addition, when dietary vitamin E is deficient, hepatic necrosis, muscle atrophy, edema, sudden death, gastric ulcer, and decreased reproduction are likely to occur. Therefore, it is necessary to include a certain amount of vitamin E in the diet. . From that viewpoint, the vitamin E concentration in the feed of the present invention is preferably 0.0005% by weight or more, more preferably 0.001% by weight or more in terms of dl-α-tocopherol acetate, Is more preferably 0.0015% by weight or more, particularly preferably 0.002% by weight or more, and particularly preferably 0.006% by weight or more. Preferably, it is most preferably 0.011% by weight or more.
In addition, the vitamin E content in the feed in the present invention is not only the amount of vitamin E derived from vitamin E itself or a vitamin E preparation added to the feed or other intentionally added vitamin E-containing substances, It is the amount including the amount of vitamin E originally contained in the feed blending component. Moreover, the value converted into dl-α-tocopherol acetate in the present invention is synonymous with the value obtained by converting the total amount of vitamin E and its derivatives in the feed into international units (IU), for example, converted into dl-α-tocopherol acetate. 0.001% by weight corresponds to 10 IU / kg.

　上記本発明の飼料に含有されるビタミンＥとしては、上記のように飼料配合成分中に元々含まれるビタミンＥやその誘導体の他、通常ビタミンＥとして食品用または飼料用に配合されるものであれば特に制限されない。例えば、天然型ビタミンＥであるｄ体のα－トコフェロール、β－トコフェロール、γ－トコフェロール、δ－トコフェロールなどのトコフェロール類、α－トコトリエノール、β－トコトリエノール、γ－トコトリエノール、δ－トコトリエノールなどのトコトリエノール類、それらのラセミ体（合成体）であるｄｌ体、およびそれらの酢酸エステルなどのビタミンＥ誘導体も利用できる。さらにはビタミンＥを豊富に含む天然素材を適宜混合することで飼料中のビタミンＥ濃度を調整しても良い。 Vitamin E contained in the feed of the present invention is not limited to vitamin E and its derivatives originally contained in the feed blending component as described above, and is usually blended for food or feed as vitamin E. There is no particular limitation. For example, d-form α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol and other tocopherols which are natural vitamin E, and tocotrienols such as α-tocotrienol, β-tocotrienol, γ-tocotrienol and δ-tocotrienol Further, vitamin E derivatives such as their racemic (synthetic) dl forms and their acetates can also be used. Furthermore, you may adjust the vitamin-E density | concentration in feed by mixing suitably the natural raw material rich in vitamin-E.

　また補酵素Ｑ１０を０．００２重量％以上含有し、好ましくはさらにビタミンＥを酢酸ｄｌ-α－トコフェロール換算で０．００１～０．０５０重量％含有する、豚肉のビタミンＥ強化用飼料の態様も本発明に含まれる。
　ビタミンＥ強化とは、豚肉中のビタミンＥ濃度を高めることを意味する。 There is also an aspect of a pork vitamin E enriched feed containing coenzyme Q10 in an amount of 0.002% by weight or more, preferably 0.001 to 0.050% by weight in terms of dl-α-tocopherol acetate. It is included in the present invention.
Vitamin E enhancement means increasing vitamin E concentration in pork.

　さらに補酵素Ｑ１０を０．００２重量％以上含有し、好ましくはさらにビタミンＥを酢酸ｄｌ-α－トコフェロール換算で０．００１～０．０５０重量％含有する、豚肉の肉質向上用飼料の態様も本発明に含まれる。
　ここで「肉質」とは、豚肉に求められる一般的な指標、例えば、豚肉の香り、風味、柔らかさ、舌触り、味などであり、これらの少なくとも一つ、好ましくは２つ以上が比較対照に比べて向上した場合に「肉質が向上した」とする。 Further, this embodiment of the pork meat quality improving feed further contains 0.002% by weight or more of coenzyme Q10, preferably 0.001 to 0.050% by weight of vitamin E in terms of dl-α-tocopherol acetate. Included in the invention.
Here, “meat quality” is a general index required for pork, for example, aroma, flavor, softness, texture, taste, etc. of pork, and at least one of these, preferably two or more, are used as comparative controls. If the quality is improved, the meat quality is improved.

　本発明の第２は、補酵素Ｑ１０を豚に給餌することを特徴とする豚肉の製造方法である。
　具体的には、上記本発明の豚用飼料を豚に給餌することにより、少なくとも豚肉の脂肪部１００ｇあたり１ｍｇ以上のビタミンＥ（総トコフェロール量として）を含有する豚肉の製造方法（本発明の製造方法と略すこともある）、あるいは、補酵素Ｑ１０を豚の体重１ｋｇに対し１日あたり５ｍｇ以上給餌することにより得られる豚肉の製造方法である。　　　 A second aspect of the present invention is a method for producing pork, characterized in that coenzyme Q10 is fed to pigs.
Specifically, a method for producing pork containing at least 1 mg of vitamin E (as the total tocopherol amount) per 100 g of fat part of pork by feeding the pig feed of the present invention to the pig (production of the present invention) Or a method of producing pork obtained by feeding 5 mg or more of coenzyme Q10 per day to 1 kg of pig body weight.

　本発明の製造方法において、豚に給餌する補酵素Ｑ１０の量は、豚の体重１ｋｇに対し１日あたり５ｍｇ以上であることが好ましく、８ｍｇ以上であることがより好ましく、１０ｍｇ以上であることがさらに好ましい。また、本発明において豚に給餌する補酵素Ｑ１０の量の上限は、特に限定されないが、体重１ｋｇに対し１日あたり１００ｍｇ以下であることが好ましく、５０ｍｇ以下であることがより好ましく、３０ｍｇ以下であることがさらに好ましく、２０ｍｇ以下であることがとりわけ好ましい。豚に補酵素Ｑ１０を給餌する方法としては、上記本発明の第１である豚用飼料を必要量豚に与えるのが好ましいが、豚の体重１ｋｇに対し１日あたり５ｍｇ以上の補酵素Ｑ１０を豚に給餌することができれば、他の方法でもかまわない。 In the production method of the present invention, the amount of coenzyme Q10 fed to the pig is preferably 5 mg or more per day, more preferably 8 mg or more, and more preferably 10 mg or more per kg of pig body weight. Further preferred. In addition, the upper limit of the amount of coenzyme Q10 fed to the pig in the present invention is not particularly limited, but is preferably 100 mg or less, more preferably 50 mg or less, and more preferably 30 mg or less per day per 1 kg body weight. More preferably, it is particularly preferably 20 mg or less. As a method for feeding pigs with coenzyme Q10, it is preferable to give the pigs the necessary amount of the above-mentioned feed for pigs as the first of the present invention. Other methods are acceptable as long as they can feed pigs.

　本発明の製造方法において、本発明の補酵素Ｑ１０含有飼料を給餌する時期は特に限定されず、離乳後からと畜されるまでの期間のうち、該期間を通じてでも一部の期間でもかまわない。いうまでもなく、本発明の補酵素Ｑ１０含有飼料を給餌する時期はある程度長いのが好ましく、豚の飼育期間中少なくとも５日間給餌するのが好ましく、１週間以上給餌するのがより好ましく、２週間以上給餌するのがさらに好ましく、１ヶ月以上給餌するのが特に好ましく、２ヶ月以上給餌するのがとりわけ好ましい。また給餌する期間として、飼育期間の後半、豚がある程度成長した時期、特にと畜時に近い時期に給餌するのが、本発明の効果がより発揮される点で好ましい。 In the production method of the present invention, the feeding time of the coenzyme Q10-containing feed of the present invention is not particularly limited, and the period from weaning to slaughtering may be through this period or a part of the period. Needless to say, it is preferable that the time for feeding the coenzyme Q10-containing feed of the present invention is somewhat long, and it is preferable to feed for at least 5 days during the breeding period of the pig, more preferably for 1 week or more, and for 2 weeks. It is more preferable to feed as described above, it is particularly preferable to feed for one month or longer, and it is particularly preferable to feed for two months or longer. In addition, as a period for feeding, feeding in the latter half of the breeding period, when pigs have grown to some extent, particularly when they are close to slaughter, is preferable in that the effect of the present invention is more exerted.

　そのような観点から、本発明の製造方法においては、豚の体重が３０ｋｇ以上となった時期以降に本発明の補酵素Ｑ１０含有飼料を給餌するのが好ましく、５０ｋｇ以上の時期以降に給餌するのがより好ましく、６０ｋｇ以上の時期以降に給餌するのがさらに好ましい。 From such a viewpoint, in the production method of the present invention, it is preferable to feed the coenzyme Q10-containing feed of the present invention after the time when the weight of the pig becomes 30 kg or more, and after the time of 50 kg or more. It is more preferable to feed after the period of 60 kg or more.

　また、本発明の製造方法において、本発明の補酵素Ｑ１０含有飼料を給餌する時期は、少なくともと畜前１週間からと畜までの期間中に給餌することが好ましく、と畜前２週間からと畜までの期間中に給餌することがより好ましく、と畜前１ヶ月前からと畜までの期間中に給餌することがさらに好ましく、と畜前２ヶ月前からと畜までの期間中に給餌することがとりわけ好ましい。これらの場合、本発明の補酵素Ｑ１０含有飼料を給餌するのは、連日でも隔日でも断続的でもよく、該期間中数日程度は通常の飼料を給餌してもよく、所望の効果が得られるように適宜設定することができる。好ましくは、連日給餌である。 In the production method of the present invention, it is preferable that the feed containing the coenzyme Q10-containing feed of the present invention is fed at least during the period from 1 week before slaughter to slaughter, and from 2 weeks before slaughter. It is more preferable to feed during the period until slaughter, more preferably during the period from 1 month before slaughter to slaughter, and during the period from 2 months before slaughter to slaughter. Particularly preferred. In these cases, the feed containing the coenzyme Q10 of the present invention may be fed every day, every other day, or intermittently, and during this period, the usual feed may be fed for several days, and the desired effect is obtained. It can set suitably as follows. Preferably, continuous feeding.

　本発明の第３は、少なくとも豚肉の脂肪部１００ｇあたり１ｍｇ以上のビタミンＥを含有する豚肉である（本発明の豚肉と略すこともある）。本発明の豚肉は、好ましくは、上記本発明の製造方法によって得ることができる。 The third of the present invention is pork containing at least 1 mg of vitamin E per 100 g of fat part of pork (sometimes abbreviated as pork of the present invention). The pork of the present invention can be preferably obtained by the production method of the present invention.

　本発明の豚肉は、少なくとも豚肉の脂肪部１００ｇあたりのビタミンＥ含有量が１ｍｇ以上であり、通常の豚肉よりも有意にビタミンＥ濃度が高められている。本発明の豚肉のビタミンＥ含有量としては、より高いのが好ましく、少なくとも豚肉の脂肪部１００ｇあたり１．２ｍｇ以上が好ましく、１．４ｍｇ以上がより好ましい。本発明において、ビタミンＥ濃度が高まった部分は、肉中の赤肉、筋間脂肪、皮下脂肪のいずれの部分であってもよい。
　本発明において、脂肪部とは豚肉中における脂肪成分をいい、具体的には皮下脂肪、筋間脂肪などが挙げられる。 The pork of the present invention has a vitamin E content of at least 1 mg per 100 g of fat in pork, and the vitamin E concentration is significantly higher than that of normal pork. The vitamin E content of the pork of the present invention is preferably higher, preferably at least 1.2 mg per 100 g of fat in the pork, more preferably 1.4 mg or more. In the present invention, the portion where the vitamin E concentration is increased may be any portion of red meat, intermuscular fat, and subcutaneous fat in meat.
In the present invention, the fat portion refers to a fat component in pork, and specific examples include subcutaneous fat and intermuscular fat.

　本発明において、豚肉の脂肪部１００ｇあたりのビタミンＥ含有量は、α、β、γ、σ体のトコフェロール量を合わせた総トコフェロール量である。当該量は、豚肉の脂肪部分を数ｇ採取し、けん化した後、ジエチルエーテルで抽出、濃縮し、ヘキサンで一定容量としたサンプルのα、β、γ、σ体のトコフェロール量をＨＰＬＣなどで測定することにより得られる。 In the present invention, the vitamin E content per 100 g of fat in pork is the total amount of tocopherols combined with the amounts of α, β, γ, and σ tocopherol. This amount is obtained by collecting a few grams of pork fat, saponifying, extracting with diethyl ether, concentrating, and measuring the tocopherol content of α, β, γ, σ isomers of the sample with hexane by HPLC etc. Can be obtained.

　本発明の豚肉は、特定の部位のものに限定されるわけではなく、かた、かたロース、ロース、ヒレ、ばら、もも、そともものどの部位であってもよい。また、本発明における豚肉には、食用に適する限り、舌、心臓、肝臓等の副生物も含まれる。 The pork of the present invention is not limited to a specific part, and may be any part of the body, hard loin, loin, fin, rose, thigh or the like. Further, the pork in the present invention includes by-products such as tongue, heart and liver as long as it is suitable for food.

　本発明の豚肉の由来となる豚の種類は、特に限定されるものではなく、例えばランドレース種、ハンプシャー種、大ヨークシャー種、ディロック種、バークシャー種、ケンボロー種やＳＰＦ豚が挙げられ、これらのいずれかを組み合わせた雑種であってもよい。 The kind of pork from which the pork of the present invention is derived is not particularly limited and includes, for example, Landrace, Hampshire, Large Yorkshire, Dilock, Berkshire, Kenborough and SPF pigs. The hybrid which combined any of these may be sufficient.

　本発明の別の態様は、補酵素Ｑ１０を０．００２重量％以上含有する飼料を、豚に給餌することを特徴とする豚肉中のビタミンＥ濃度を高める方法である。補酵素Ｑ１０含有量、飼料や豚、豚肉中のビタミンＥ濃度等の定義や好適範囲等は上述と同様である。 Another aspect of the present invention is a method for increasing vitamin E concentration in pork characterized by feeding pigs with feed containing 0.002% by weight or more of coenzyme Q10. The definition and preferred range of coenzyme Q10 content, vitamin E concentration in feed, pork, and pork are the same as described above.

　本発明のさらに別の態様は、補酵素Ｑ１０を０．００２重量％以上含有する飼料を、豚に給餌することを特徴とする豚肉の肉質向上方法である。補酵素Ｑ１０含有量、飼料や豚等の定義や好適範囲等は上述と同様である。
　本発明の肉質向上方法における「肉質」とは、食用の豚肉に求められる一般的な指標、例えば、豚肉の香り、風味、柔らかさ、舌触り、味などであり、これらの少なくとも一つ、好ましくは２つ以上が比較対照と比べて向上した場合に「肉質が向上した」とする。
　さらに、本発明においては、補酵素Ｑ１０を０．００２重量％以上含有する飼料を、豚だけでなく、牛、鶏などの他の家畜に用いることでも、同様の効果、すなわち、肉中のビタミンＥ濃度の向上と肉質向上が期待できる。 Yet another aspect of the present invention is a method for improving meat quality of pork, characterized by feeding pigs with feed containing 0.002% by weight or more of coenzyme Q10. The content of coenzyme Q10, the definition and suitable range of feed, pigs, etc. are the same as described above.
The “meat quality” in the meat quality improving method of the present invention is a general index required for edible pork, for example, pork aroma, flavor, softness, texture, taste, etc., and at least one of these, preferably When two or more are improved as compared with the control, “the meat quality is improved”.
Furthermore, in the present invention, the same effect can be obtained by using a feed containing 0.002% by weight or more of coenzyme Q10 not only for pigs but also for other domestic animals such as cows and chickens, that is, vitamins in meat. Improvement of E concentration and meat quality can be expected.

　以下に実施例をあげて本発明をさらに詳しく説明するが、本発明はこの実施例のみに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

　（実施例１）
　豚６頭を１群あたり２頭として、３つの群に分け、それぞれに以下の飼料を与えた。第１群は対照群として、飼育全期間にわたり豚用飼料（飼料の名称：日配　肉豚肥育用配合飼料　小麦豚２０（ビタミンＥ；０．００１１重量％含有）、発売元：日本配合飼料株式会社）を与えた。第２群には、体重が６５ｋｇになるまでは第１群と同じ豚用飼料を、体重が６５ｋｇ程度の時期から１１３ｋｇ程度となってと畜されるまでの期間は、飼料中の補酵素Ｑ１０濃度が０．０２５重量％（２５０ｐｐｍ）になるように補酵素Ｑ１０（酸化型補酵素Ｑ１０）を豚用飼料（第１群と同じ）に添加したものをそれぞれ与えた。第３群には、体重が７２ｋｇになるまでは第１群と同じ豚用飼料を、体重が７２ｋｇ程度の時期から１１３ｋｇ程度となってと畜されるまでの期間は、飼料中の補酵素Ｑ１０濃度が０．０５重量％（５００ｐｐｍ）になるように補酵素Ｑ１０を豚用飼料（第１群と同じ）に添加したものを、それぞれ与えた。なお、いずれの群の飼料にも飼育全期間にわたって、ビタミンＥを０．０１重量％添加した（飼料中のビタミンＥ総含量０．０１１１重量％（１１１　ＩＵ／ｋｇ））。第２群および第３群において補酵素Ｑ１０を添加した飼料を給餌した期間は、およそ２ヶ月であり、その期間中の餌の摂取量は、いずれも、１頭あたり１日平均２．８ｋｇであった。
　と畜後に得られた肉（部位：ロース）は、凍結し、測定時に適宜解凍して脂肪を採取した。採取した脂肪はけん化処理を行い、ジエチルエーテルで抽出、濃縮した後、へキサンで一定容量とした。得られたサンプルの脂肪中のビタミンＥ濃度（総トコフェロール量）をＨＰＬＣを用いて測定した。　 Example 1
Six pigs were divided into three groups with two pigs per group, and the following feed was given to each group. Group 1 as a control group, feed for pigs over the entire breeding period (feed name: daily feed, mixed feed for fattening pigs) Wheat pork 20 (vitamin E; 0.0011% by weight), distributor: Japan mixed feed stock Company). For the second group, the same swine feed as in the first group until the weight reaches 65 kg, and during the period from the time when the weight is about 65 kg to about 113 kg until the animal is slaughtered, the coenzyme Q10 in the feed Coenzyme Q10 (oxidized coenzyme Q10) was added to the pig feed (same as the first group) so that the concentration was 0.025% by weight (250 ppm). The third group has the same swine feed as the first group until the body weight reaches 72 kg, and the period from the period when the body weight is about 72 kg until the animal is slaughtered at about 113 kg, the coenzyme Q10 in the feed Each was given with coenzyme Q10 added to pig feed (same as group 1) so that the concentration was 0.05 wt% (500 ppm). In addition, 0.01% by weight of vitamin E was added to the feed of any group over the whole breeding period (total content of vitamin E in the feed was 0.0111% by weight (111 IU / kg)). The period of feeding the feed supplemented with coenzyme Q10 in the second group and the third group is about two months, and the intake of the feed during that period is 2.8 kg on average per head per day. there were.
Meat (part: loin) obtained after slaughtering was frozen and thawed appropriately at the time of measurement to collect fat. The collected fat was saponified, extracted with diethyl ether, concentrated, and then made up to a certain volume with hexane. Vitamin E concentration (total tocopherol amount) in the fat of the obtained sample was measured using HPLC.

　表１に各個体から得られた肉の脂肪中のビタミンＥ濃度を示す。表１から明らかなように、補酵素Ｑ１０を０．０２５重量％、または０．０５重量％含有する飼料を摂取させた豚から得られた肉のビタミンＥ濃度は、補酵素Ｑ１０を含有しない飼料のみを摂取させた豚から得られた肉のビタミンＥ濃度より高い値となった。 Table 1 shows the vitamin E concentration in the fat of meat obtained from each individual. As is apparent from Table 1, the vitamin E concentration of meat obtained from pigs fed a diet containing 0.025% by weight or 0.05% by weight of coenzyme Q10 is a feed that does not contain coenzyme Q10. It became a value higher than the vitamin E concentration of the meat obtained from the pig ingested only.

Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001

　（実施例２）
　実施例１で得られた豚肉の官能評価を行った。成人の男女計１５名に、香り、風味、やわらかさ、味、舌触り、総合の観点から、以下の指標で、第１～３群の豚肉についてそれぞれブラインドで評価してもらった。 (Example 2)
The sensory evaluation of the pork obtained in Example 1 was performed. A total of 15 adult men and women were blindly evaluated for the first to third groups of pork according to the following indices from the perspectives of aroma, flavor, softness, taste, texture, and overall quality.

　＋３点（香り：非常に良い、風味：非常に良い、やわらかさ：非常にやわらかい、味：非常に甘い、舌触り：非常に良い、総合：非常に好ましい）
＋２点（香り：かなり良い、風味：かなり良い、やわらかさ：かなりやわらかい、味：かなり甘い、舌触り：かなり良い、総合：かなり好ましい）
＋１点（香り：やや良い、風味：やや良い、やわらかさ：やややわらかい、味：やや甘い、舌触り：やや良い、総合：やや好ましい）
０点（全項目：どちらでもない）
－１点（香り：やや悪い、風味：やや悪い、やわらかさ：ややかたい、味：ややしょっぱい、舌触り：やや悪い、総合：やや好ましくない）
－２点（香り：かなり悪い、風味：かなり悪い、やわらかさ：かなりかたい、味：かなりしょっぱい、舌触り：かなり悪い、総合：かなり好ましくない）
－３点（香り：非常に悪い、風味：非常に悪い、やわらかさ：非常にかたい、味：非常にしょっぱい、舌触り：非常に悪い、総合：非常に好ましくない） +3 points (fragrance: very good, flavor: very good, softness: very soft, taste: very sweet, touch: very good, overall: very good)
+2 points (scent: pretty good, flavor: pretty good, soft: pretty soft, taste: pretty sweet, touch: pretty good, overall: pretty good)
+1 point (Scent: Slightly good, Flavor: Slightly good, Softness: Slightly soft, Taste: Slightly sweet, Tactile: Slightly good, Comprehensive: Slightly preferable)
0 points (all items: neither)
-1 point (fragrance: slightly bad, flavor: slightly bad, soft: mild, taste: slightly salty, touch: slightly bad, overall: slightly unfavorable)
-2 points (scent: pretty bad, flavor: pretty bad, soft: pretty hard, taste: pretty salty, feel: pretty bad, overall: pretty unfavorable)
-3 points (scent: very bad, flavor: very bad, soft: very hard, taste: very salty, feel: very bad, overall: very unfavorable)

　その結果を表２に示す。表２からわかるように、補酵素Ｑ１０を添加した飼料を摂取させた豚の肉の評価が高く、補酵素Ｑ１０を飼料に添加することで、肉質が向上することが明らかとなった。 The results are shown in Table 2. As can be seen from Table 2, the evaluation of pork meat fed with a feed supplemented with coenzyme Q10 was high, and it was revealed that the meat quality was improved by adding coenzyme Q10 to the feed.

Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002

　（実施例３）
　豚３頭に離乳後（子豚期）から出荷までの間、飼料中の補酵素Ｑ１０濃度が０．００４０重量％（４０ｐｐｍ）になるように補酵素Ｑ１０（酸化型補酵素Ｑ１０）を豚用飼料に添加したものを与えた。なお、この飼料には最初からビタミンＥがおよそ０．００１１重量％含まれており、さらにビタミンＥを飼料１ｋｇに対して１００ｍｇ添加した（飼料中のビタミンＥ総含量０．０１１１重量％（１１１　ＩＵ／ｋｇ））。と畜後に得られた肉（部位：ロース）の脂肪中のビタミンＥ濃度を、実施例１と同じ方法で測定した。結果、得られた肉の脂肪中のビタミンＥ濃度の平均値は、豚肉の脂肪１００ｇあたり１．１ｍｇであった。また、脂身と赤肉部分を一緒にしてロース部全体をミキサーにかけ、同様の処理を行ってロース部全体としてのビタミンＥ含有量を測定したところ、０．６ｍｇ／１００ｇの割合でビタミンＥが含まれていることがわかった。一方、五訂増補日本食品標準成分表に記載されている豚肉中のビタミンＥ濃度の値は、ロース部の脂身部分で０．５ｍｇ／１００ｇ、ロース部全体（「脂身付」：脂身＋赤肉部分）で０．３ｍｇ／１００ｇであることから、通常の豚肉と比較して、本発明の製造方法によって得られた豚肉は、ビタミンＥ濃度が高められていることが確認できた。 (Example 3)
For pigs, coenzyme Q10 (oxidized coenzyme Q10) is used for pigs so that the concentration of coenzyme Q10 in the feed is 0.0040% by weight (40 ppm) after weaning (pig stage) until shipment What was added to the feed was given. This feed contains about 0.0011% by weight of vitamin E from the beginning, and 100 mg of vitamin E was added to 1 kg of feed (total content of vitamin E in the feed 0.0111% by weight (111 IU / Kg)). The vitamin E concentration in fat of meat (part: loin) obtained after slaughtering was measured by the same method as in Example 1. As a result, the average value of the vitamin E concentration in the fat of the obtained meat was 1.1 mg per 100 g of pork fat. Moreover, when the fat part and the red meat part were put together and the whole loin part was put into a mixer and the same process was performed and the vitamin E content as the whole loin part was measured, vitamin E was contained at a ratio of 0.6 mg / 100 g. I found out. On the other hand, the Vitamin E concentration in pork listed in the 5th Amendment Japanese Food Standard Ingredients Table is 0.5mg / 100g for the fat part of the loin part, the whole loin part ("with fat": fat + red meat (Part) was 0.3 mg / 100 g, and it was confirmed that the pork obtained by the production method of the present invention had an increased vitamin E concentration as compared with normal pork.

　以上、本発明の具体的な態様のいくつかを詳細に説明したが、当業者であれば示された特定の態様には、本発明の教示と利点から実質的に逸脱しない範囲で様々な修正と変更をなすことは可能である。従って、そのような修正および変更も、すべて後記の請求の範囲で請求される本発明の精神と範囲内に含まれるものである。 Although several specific embodiments of the present invention have been described in detail, those skilled in the art will recognize that various modifications may be made to the specific embodiments shown without departing from the teachings and advantages of the invention. It is possible to make changes. Accordingly, all such modifications and changes are intended to be included within the spirit and scope of the invention as claimed in the following claims.

　本出願は日本で出願された特願２００９－２９６８７３を基礎としており、その内容は本明細書に全て包含されるものである。
  This application is based on Japanese Patent Application No. 2009-296873 filed in Japan, the contents of which are incorporated in full herein.

Claims (12)

補酵素Ｑ１０を０．００２重量％以上含有する豚用飼料を、豚に給餌することを特徴とする豚肉中のビタミンＥ濃度を高める方法。 A method for increasing vitamin E concentration in pork, wherein the pig is fed with a feed for pigs containing 0.002% by weight or more of coenzyme Q10. 補酵素Ｑ１０を０．００２重量％以上含有する豚用飼料を、豚に給餌することを特徴とする豚肉の肉質向上方法。 A method for improving pork meat quality, comprising feeding pigs with a feed for pigs containing 0.002% by weight or more of coenzyme Q10. 豚用飼料中のビタミンＥ含有量が０．００１～０．０５０重量％である請求項１または２記載の方法。 The method according to claim 1 or 2, wherein the content of vitamin E in the feed for pigs is 0.001 to 0.050% by weight. 補酵素Ｑ１０を０．００２重量％以上含有する豚用飼料を、豚に給餌することを特徴とする豚肉の製造方法であって、得られる豚肉が、少なくとも豚肉の脂肪部１００ｇあたり１ｍｇ以上のビタミンＥを含有する豚肉である、豚肉の製造方法。 A method for producing pork, characterized in that a pig feed containing 0.002% by weight or more of coenzyme Q10 is fed to a pig, and the resulting pork is at least 1 mg of vitamin per 100 g of pork fat. A method for producing pork, which is pork containing E. 補酵素Ｑ１０の摂取量が、豚の体重１ｋｇに対し、１日あたり５ｍｇ以上である請求項４記載の豚肉の製造方法。 The method for producing pork according to claim 4, wherein the intake of coenzyme Q10 is 5 mg or more per day per 1 kg of pig body weight. 豚用飼料中のビタミンＥ含有量が０．００１～０．０５０重量％である請求項４または５記載の豚肉の製造方法。 6. The method for producing pork according to claim 4, wherein the content of vitamin E in the feed for pigs is 0.001 to 0.050% by weight. 体重が３０ｋｇ以上の豚に前記豚用飼料を給餌することを特徴とする請求項４～６いずれか１項記載の豚肉の製造方法。 The method for producing pork according to any one of claims 4 to 6, wherein the pig feed is fed to a pig weighing 30 kg or more. 少なくともと畜の１週間前からと畜までの期間中に前記豚用飼料を給餌することを特徴とする請求項４～７いずれか１項記載の豚肉の製造方法。 The method for producing pork according to any one of claims 4 to 7, wherein the feed for pigs is fed at least during a period from one week before slaughter to slaughter. 少なくとも豚肉の脂肪部１００ｇあたり１ｍｇ以上のビタミンＥを含有する豚肉。 Pork containing at least 1 mg of vitamin E per 100 g of fat in pork. 補酵素Ｑ１０を０．００２重量％以上含有し、かつビタミンＥを０．００１～０．０５０重量％含有する豚用飼料。 Pig feed containing coenzyme Q10 in an amount of 0.002% by weight or more and vitamin E in an amount of 0.001 to 0.050% by weight. 補酵素Ｑ１０を０．００２重量％以上含有する、豚肉のビタミンＥ強化用飼料。 A feed for vitamin E enrichment of pork containing 0.002% by weight or more of coenzyme Q10. 補酵素Ｑ１０を０．００２重量％以上含有する、豚肉の肉質向上用飼料。 A feed for improving meat quality of pork, comprising 0.002% by weight or more of coenzyme Q10.
PCT/JP2010/073799 2009-12-28 2010-12-28 Pork with an increased vitamin e concentration, manufacturing method therefor, and feed for the purposes thereof Ceased WO2011081208A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201080059761.4A CN102711514B (en) 2009-12-28 2010-12-28 Carnis Sus domestica that Vitamin E levels is improved and manufacture method thereof and its feedstuff used
BR112012015918-6A BR112012015918B1 (en) 2009-12-28 2010-12-28 Pork with an increased vitamin E concentration, its production method, and food for its proposal

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2009-296873 2009-12-28
JP2009296873A JP2013048559A (en) 2009-12-28 2009-12-28 Pork with increased vitamin e concentration, manufacturing method therefor, and feed for purposes therefor

Publications (1)

Publication Number Publication Date
WO2011081208A1 true WO2011081208A1 (en) 2011-07-07

Family

ID=44226610

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2010/073799 Ceased WO2011081208A1 (en) 2009-12-28 2010-12-28 Pork with an increased vitamin e concentration, manufacturing method therefor, and feed for the purposes thereof

Country Status (4)

Country Link
JP (1) JP2013048559A (en)
CN (1) CN102711514B (en)
BR (1) BR112012015918B1 (en)
WO (1) WO2011081208A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102511673A (en) * 2011-12-12 2012-06-27 南京威泰珐玛兽药研究所有限公司 A kind of coenzyme Q10 premix and its preparation method and application
CN103719564A (en) * 2011-12-12 2014-04-16 南京威泰珐玛兽药研究所有限公司 Application of coenzyme Q10
JP2022134560A (en) * 2021-03-03 2022-09-15 全国農業協同組合連合会 Method for softening beef texture
JP2023528090A (en) * 2020-06-01 2023-07-03 コロナ フィード アディティブス エル．エル．シー． Porcine contraceptive compositions, systems and methods

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107125473A (en) * 2017-06-01 2017-09-05 华南农业大学 The application of PIOGITAZONE HYDROCHLORIDE and vitamin E in terms of pig feed additive is fattened
CN110151764A (en) * 2019-06-25 2019-08-23 中国农业大学 Application of pyrroloquinoline quinone in alleviating lipopolysaccharide-induced animal cell and intestinal inflammation

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04271754A (en) * 1991-02-26 1992-09-28 Nippon Nousan Kogyo Kk Preparation of cattle and poultry feed and cattle meat
JPH07155102A (en) * 1993-12-08 1995-06-20 R T Ee Assoc Kk Freshness-retaining agent and productivity improving agent for meat, fish meat and processed products thereof
JPH1080249A (en) * 1996-07-17 1998-03-31 Nisshin Flour Milling Co Ltd Swine breeding feed
WO2008156108A1 (en) * 2007-06-21 2008-12-24 Kaneka Corporation Functional livestock product, and method for production thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04271754A (en) * 1991-02-26 1992-09-28 Nippon Nousan Kogyo Kk Preparation of cattle and poultry feed and cattle meat
JPH07155102A (en) * 1993-12-08 1995-06-20 R T Ee Assoc Kk Freshness-retaining agent and productivity improving agent for meat, fish meat and processed products thereof
JPH1080249A (en) * 1996-07-17 1998-03-31 Nisshin Flour Milling Co Ltd Swine breeding feed
WO2008156108A1 (en) * 2007-06-21 2008-12-24 Kaneka Corporation Functional livestock product, and method for production thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102511673A (en) * 2011-12-12 2012-06-27 南京威泰珐玛兽药研究所有限公司 A kind of coenzyme Q10 premix and its preparation method and application
CN103719564A (en) * 2011-12-12 2014-04-16 南京威泰珐玛兽药研究所有限公司 Application of coenzyme Q10
JP2023528090A (en) * 2020-06-01 2023-07-03 コロナ フィード アディティブス エル．エル．シー． Porcine contraceptive compositions, systems and methods
JP2022134560A (en) * 2021-03-03 2022-09-15 全国農業協同組合連合会 Method for softening beef texture
JP2023002808A (en) * 2021-03-03 2023-01-10 全国農業協同組合連合会 Beef meat softening method
JP7387183B2 (en) 2021-03-03 2023-11-28 全国農業協同組合連合会 How to soften beef meat

Also Published As

Publication number Publication date
JP2013048559A (en) 2013-03-14
BR112012015918B1 (en) 2018-04-17
CN102711514B (en) 2016-11-16
BR112012015918A2 (en) 2015-09-01
CN102711514A (en) 2012-10-03

Similar Documents

Publication Publication Date Title
Bellés et al. Supranutritional doses of vitamin E to improve lamb meat quality
US7771752B2 (en) Animal feed supplement for the nutritional enrichment of animal produce
Fernández‐Ginés et al. Meat products as functional foods: A review
US10750770B2 (en) Combination of natural antioxidants
Florou-Paneri et al. Oregano herb versus oregano essential oil as feed supplements to increase the oxidative stability of turkey meat
CN110432398A (en) A kind of meat quality improver and the pannage for improving meat quality
JP5782647B2 (en) Sesquiterpenes and their derivatives used as feed additives
WO2011081208A1 (en) Pork with an increased vitamin e concentration, manufacturing method therefor, and feed for the purposes thereof
US6316041B1 (en) Poultry egg with beneficial health and nutritive values
CN104286485A (en) Piglet feed and preparation method thereof
CN106417970A (en) Poultry meat and eggs containing beneficial fatty acid
KR0148349B1 (en) Fodder composition containing n-3 ft-acid
CN102870967A (en) Additive premix for improving meat quality of broiler chickens
WO2007140589A1 (en) Dairy product
AU2017358013A1 (en) Compositions and methods of pet food
CN104920794A (en) Feed additive for livestock and poultry and preparation method of feed additive
JP2011177170A (en) Fish culture feed, fish culture method, and fish produced thereby
Maiorano et al. The modes of vitamin E administration and its role on meat quality: a mini-review.
AU2008202737A1 (en) Animal Feed Supplement for the nutritional Enrichment of Animal Produce
JP2001149025A (en) Poultry feed composition
JP5927255B2 (en) Formula feed for pigs
JP2011205988A (en) Mixed feed for pig
WO2025093268A1 (en) Use of a methane inhibitor in combination with a strain of acetobacter to reduce methane emissions from ruminants
JP2025148157A (en) Feed for laying poultry
AKSU et al. Effect of Vitamin E supplementation on intra‐and intermuscular fatty acid composition of Awassi lambs

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 201080059761.4

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10841063

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

REG Reference to national code

Ref country code: BR

Ref legal event code: B01A

Ref document number: 112012015918

Country of ref document: BR

122 Ep: pct application non-entry in european phase

Ref document number: 10841063

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: JP

ENP Entry into the national phase

Ref document number: 112012015918

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20120627