A - Human Necessities – 23 – K
Patent
A - Human Necessities
23
K
A23K 1/18 (2006.01) A23K 1/16 (2006.01) A61K 31/375 (2006.01)
Patent
CA 2434726
The present invention is made for the purpose of improving beef quality and upgrading its fat marbling standard (which is called beef marbling standard, or BMS). The fat marbling state is generally called "Shimofuri" in Japanese. This purpose is achieved by vitamin C administration (L-ascorbic acid) to the cattle. The vitamin C can be administered by injection etc., but the easiest way is by oral administration. When only the vitamin C is administered orally, however, it is decomposed by microorganisms in the rumen and the desired effect cannot be obtained. For that reason, the vitamin C needs to be coated with something so that it can be absorbed by the intestinal tract after passing through the stomach. Soybean-hydrogenated oil and fat is desirable for such covering material. An appropriate daily dose of the vitamin C is approximately 20 mg to b0 mg/kg of weight. According to the result of tests conducted on the Japanese Black Cattle, in terms of the yield, there is no significant difference between the cattle given the vitamin C and those not given it. In terms of the quality of the meat, however, there are significant differences in the fat marbling (Shimofuri), luster, firmness and texture of the meat.
L'invention à pour objectif l'amélioration de la viande bovine et l'accroissement du niveau de persillage, ce qui peut être atteint en administrant au bétail de la vitamine C (acide L-ascorbique). L'administration par injections ou autres moyens est possible, mais l'administration orale est la plus pratique. Cependant la vitamine C ainsi administrée est digérée par des micro-organismes dans la panse, ce qui empêche d'obtenir les effets désirés. Il est donc nécessaire d'enrober la vitamine C pour qu'elle puisse traverser l'estomac et être absorbée dans l'intestin. L'huile de soja durcie est adéquate comme matériau d'enrobage. La dose quotidienne de vitamine C se situe environ entre 20 et 60 mg par kilo de poids. Selon un contrôle effectué sur la vache noire japonaise on observe peu de différence de rendement, mais des différences significatives sur la qualité de la viande quant au niveau de persillé, à l'éclat, à la tension et la texture entre un groupe traité et un groupe de référence.
Yano Hideo
Goudreau Gage Dubuc
Kansai Technology Licensing Organization Co. Ltd.
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