Method for improving meat quality
The present invention relates to methods and compositions for improving the quality of meat obtained from an animal. In one aspect, the method relates to feeding an animal a diet containing calcium nitrate. In one aspect, the method relates to improving the redness of the meat color.
1. A swine feed diet, comprising:
an amount of nitrate effective for increasing the red color of meat obtained from the swine when fed during one or more of a post-weaning phase, growth phase, finishing phase, or combinations thereof of the swine; and
the feed diet further comprises:
1.090-1.658 wt % Limestone;
0.002-0.027 wt % L-Threonine;
0.207-0.349 wt % L-Lysine HCl;
0.114-0.829 wt % Monocalcium Phosphate;
0.286-0.385 wt % Salt;
40.133-42.950 wt % Corn—Fine Ground;
1.000 wt % Sugarcane Molasses<47.5%;
6.500-21.542 wt % Soybean Meal—48% Protein;
1.000-1.140 wt % Fat—Animal Blend;
7.500-20.000 wt % Corn DDGS; and
20.000 wt % Wheat—Ground 8-14% NDF;
wherein the amount of nitrate is from 0.01 to 0.07%.
2. The feed diet of claim 1 , wherein the amount of nitrate comprises a range of 0.02% to 0.07% nitrate.
3. The feed diet of claim 1 , wherein the nitrate comprises calcium nitrate, sodium nitrate, potassium nitrate, magnesium nitrate, ammonium nitrate, or mixtures thereof.
4. The feed diet of claim 1 , wherein the nitrate comprises calcium ammonium nitrate.
5. The feed diet of claim 1 , wherein the nitrate comprises pentacalcium ammonium nitrate decahydrate.
6. The feed diet of claim 1 , wherein the nitrate comprises plant ingredients selected from the group consisting of spinach, arugula, or beetroot.
7. The feed diet of claim 1 , wherein the feed diet improves the redness of the color of meat obtained from swine fed the feed diet compared to the redness of the color of meat obtained from a control swine fed a diet without the amount of nitrate.
8. The feed diet of claim 7 , wherein the redness of the meat is measured according to the CIE L*a*b* color space method, and the parameter of meat obtained from the animal is at least 30% greater than the redness of meat obtained from an animal not fed a diet comprising the amount of nitrate.