AU2021103168A4 - A preparation method of high palatability anionic salt for dairy cattle - Google Patents

Abstract

The invention discloses a preparation method of high palatability dairy anion salt, which relates to the field of feed, in particular to a preparation method of high palatability dairy anion salt. It is made from the following raw materials: 25-30 parts of complex amino acid magnesium, 25-30 parts of coated magnesium sulfate, 25-30 parts of coated ammonium chloride, 10-30 parts of fermented soybean meal or fermented products, and 0.1-0.15 parts of other complex organic trace elements; The above raw materials were mixed to produce anionic salt for dairy cattle. The invention solves the problems of low effective anion content and poor palatability in the anion salt feed existing in the prior art. 1/1 Palatability test of anionic salt -e23 . expeence group 19 7-a- control group 1 2 3 4 5 6 7 8 9 10 11 12 13 14 13 Test days Figure 1 Test on application effect of anionic salt o . experience group 0 control group i 3 4 5 6 3 9 10 1 1 1 15 16 1 N Test days Figure 2

Description

1/1

Palatability test of anionic salt -e23

. expeence group 19 7-a- control group

1 2 3 4 5 6 7 8 9 10 11 12 13 14 13

Test days

Figure 1

Test on application effect of anionic salt

o . experience group control group

i 3 4 5 6 3 9 10 1 1 1 15 16 1 N Test days

Figure 2

A preparation method of high palatability anionic salt for

dairy cattle

Technical field

The invention relates to the field of feed, in particular to a

preparation method of anion salt with high palatability for dairy

cattle.

Background technology

Milk fever is a common metabolic disease in old and High

yielding cows, which is also known as postpartum paralysis.

Milk fever mostly occurs within 48-72 hours postpartum, the cause is

postpartum hypocalcemia. Calcium is necessary for normal muscle

contraction and plays an important role in nerve impulse conduction.

Lack of calcium can cause gait instability, shaking, muscle weakness

and even unable to stand. Therefore, cows with hypocalcemia may have

a series of postpartum diseases, such as retained placenta,

endometritis, mastitis, postpartum paralysis, Eustoma displacement

and so on. Moreover, cows suffering from milk fever are more prone to

ketemia, mastitis (E.coli caused mastitis), dystocia, Eustoma

torsion, retained placenta and other diseases in the future lactation

season. Perinatal period (generally refers to the period from 21 days

before delivery to 15 days after delivery) is a period of cow

diseases. Because blood calcium is excreted with colostrum, almost

all cows will produce hypocalcemia in the first few days after

production, which will lead to a series of diseases. Calcium is also

a neurotransmitter, affecting the contraction of muscle fibers, so

low calcium causes uterine contraction weakness, resulting in dystocia and retained placenta. In the United States, 8% of cows are clinical and 66% are subclinical. According to statistics, after the occurrence of milk fever, the amount of milk will be reduced by 14%, and the production life will be shortened by 3-4 years. Because of the weakness of nipple muscle contraction, the incidence of papillitis increases. Therefore, hypocalcemia is the root cause of perinatal metabolic disease.

In recent years, China's dairy industry, as an important

industry in the adjustment of agricultural industrial structure, has

developed rapidly. Retained placenta, postpartum paralysis, abomasum

displacement, mastitis and other problems related to calcium

metabolism disorder in late dry milk period have become important

factors restricting further improvement of milk yield. A large number

of studies at home and abroad have shown that feeding anionic salts

to dairy cows during perinatal period can produce subacute metabolic

acidosis in animals. This subacute acidosis can alter the environment

of animal, activate the hormone regulating system of calcium,

strengthen the use of calcium in bone and reabsorb calcium in the

intestine, thus ensuring the high level of calcium in dairy cows'

blood in the specific physiological stage at the perinatal stage,

lowering the incidence rate of post natal diseases, and ensuring the

recovery of the intake of postpartum dairy cows. It is helpful to

improve the milk yield of cows in the next lactation period. Foreign

studies also show that the incidence rate of lactation fever is

related to the level of animal production. The higher the level of

production, the higher the risk of breast fever and other diseases.

The anionic salts of dairy cattle refer to those mineral salts

with relatively high contents of chloride and sulfur ions and

relatively low contents of sodium and potassium. Its main application is to make cows have hypocalcemia symptoms by feeding anionic salt in a certain period of time before delivery. The pH of urine test is

5.5-6.5 (normal is 7-8.5), so that the body can mobilize bone calcium

into the blood reflexively. The mechanism of bone calcium

mobilization can be established before production, so as to avoid

postpartum hypocalcemia and prevent a series of perinatal metabolic

diseases. It has great significance for dairy production. Many

studies have shown that if effective measures are taken to prevent

perinatal diseases, the incidence rate of lactation diseases will be

reduced by 90% (Goff, 1998), and the whole lactation period will also

increase significantly.

However, anionic salts are mainly composed of ammonium, calcium,

magnesium chloride or sulfide monomer or mixture. Most of these salts

have bitter and astringent taste, and the taste of dairy cows is

extremely sensitive. Therefore, anionic salt products face the problem

of poor palatability, that is, dairy cows have the phenomenon of

decreased feed intake and refusal to eat. It is difficult to use and

achieve the expected effect. Therefore, the purpose of the invention

is to develop a kind of anion salt with good palatability and high

utilization rate, so as to provide theoretical basis for controlling

the metabolic disorder related to postpartum hypocalcemia and improving

the milk production performance of dairy cows.

The invention provides a preparation method of cow anion salt with

high palatability, which solves the problems of low effective anion

content and poor palatability in anion salt feed in the prior art.

In order to solve the above problem, the invention adopts the

following technical scheme: a preparation method of cow anion salt with

high palatability

Methods: it was made from the following raw materials: 25-30 parts of

complex amino acid magnesium, 25-30 parts of coated magnesium sulfate,

-30 parts of coated ammonium chloride, 10-30 parts of fermented

soybean meal or fermented products, and 0.1-0.15 parts of other complex

organic trace elements; The above raw materials were mixed to produce

anionic salt for dairy cattle.

The invention has the following advantages: 1. High palatability:

the invention solves the problem of poor palatability of traditional

anion salt products, and has no significant effect on the feed intake

of perinatal cattle; 2. High utilization rate: the invention transforms

part of inorganic salts into organic salts in the form of amino acid

complex through fermentation and enzymatic hydrolysis, so as to improve

the absorption and utilization rate of animal body. To avoid waste and

to protect the environment at the same time; 3. Remarkable effect:

after a large number of experiments, the invention can significantly

solve the metabolic diseases of peripartum dairy cows such as retained

fetal membranes, postpartum paralysis, etc; 4. Easy to use: the anion

salt is organically and coated, which greatly reduces the oxidative

damage of the anion salt to the vitamins in the cow diet. Feed

enterprises and breeding enterprises can be convenient to use.

Illustration

Fig. 1 is the curve diagram of the palatability comparison test results

of anionic salt in embodiment 2 of the invention;

Fig. 2 is the result curve of the contrast test of the use effect of

anionic salt in embodiment 2 of the invention.

Specific implementation mode

The invention is described in detail with the best embodiment.

The preparation method of cow anion salt with high palatability is

made from the following raw materials: 25-30 parts of complex amino

acid magnesium, 25-30 parts of coated magnesium sulfate, 25-30 parts

of coated ammonium chloride, 10-30 parts of fermented soybean meal or

fermented products, and 0.1-0.15 parts of other complex organic trace

elements; The above raw materials were mixed in a mixer for 3 minutes

to prepare the anionic salt of dairy cows. The use stage and object

of the invention are: pre perinatal (21 days before delivery to

delivery) cows. The usage amount of the invention: 150-250g per cow

per day.

The compound amino acid complex magnesium is prepared from raw

materials with the following weight parts ratio: 25-30 parts of

peeled soybean meal containing 46% crude protein, 5-10 parts of

soybean protein isolate and 60-70 parts of magnesium sulfate; Put the

peeled soybean meal, soybean protein isolate and other protein raw

materials into the fermentation tank, sterilize them with 3-4kg

saturated vapor pressure, put in 10 times of the mass of Bacillus,

stir and mix them evenly, then raise the temperature to 30-40 °C and

add protease, put air into the fermentation tank and stir for 18

24hAfter enzymolysis into amino acids, magnesium sulfate was added

for complexing, and the raw materials were taken out of the

fermentation tank for drying after 4-6 hours.

The coating magnesium sulfate is made of raw materials with the

following weight parts ratio: 30-40 parts magnesium sulfate and 60-70

parts corn starch. The preparation method is as follows: put corn

starch into the fermentation tank, sterilize with 3-4kg saturated

vapor pressure, put in 5 times the mass of Saccharomyces cerevisiae

or Saccharomyces cerevisiae, stir and mix evenly, raise the temperature to 26-30 °C, put in magnesium sulfate after 18-24h, continue to stir for 4-6h, and then take the raw materials out of the fermentation tank for drying.

The coated ammonium chloride is made of raw materials with the

following weight parts ratio: 30-40 parts of ammonium chloride and 60

parts of corn starch. The preparation method is as follows: put

corn starch into fermentation tank, sterilize with 3-4kg saturated

vapor pressure, put in 5 times of the mass of Saccharomyces cerevisiae

or Saccharomyces cerevisiae, stir and mix evenly, then raise the

temperature to 26-30 0C, put in ammonium chloride after 18-24h,

continue to stir for 4-6h, and then take the raw materials out of

fermentation tank for drying.

The fermented soybean meal or fermented product is made of raw

materials with the following weight parts ratio: yeast fermented

product 20 parts

There were 20 lactic acid bacteria fermented products, 30 Bacillus

fermented products and 30 Aspergillus oryzae Fermented Products.

The yeast fermented product is made from the following raw

materials: 95-99 parts of peeled soybean meal containing 46% crude

protein and 1-5 parts of soybean protein isolate; The preparation

method is as follows: smash the peeled soybean meal with 0.5mm sieve

piece, put it into the fermentation tank, sterilize it with 3-4kg

saturated vapor pressure, and put in 8 times of the weight of

Saccharomyces cerevisiae or Saccharomyces cerevisiae liquid (4X109-6

X109 CFU / ml). After mixing, the temperature was controlled to 26

0 C, and the fermentation was stirred. After 18-24 hours, it was out

of the tank and dried.

The lactic acid bacteria fermented product is made from the

following raw materials: 95-99 parts of peeled soybean meal containing

46% crude protein and 1-5 parts of soybean protein isolate; The

preparation method is as follows: use 0.5mm sieve to crush the peeled

soybean meal, put it into the fermentation tank, use 3-4kg saturated

vapor pressure to sterilize with material, and put in 8 times of the

weight of lactic acid bacteria liquid (6X109-8X109 CFU / ml), the

temperature was controlled at 33-37 0C, the fermentation was stirred,

and the fermentation was carried out after 18-24 hours.

The fermented products were made from the following raw materials:

-99 parts of peeled soybean meal containing 46% crude protein and 1

parts of soybean protein isolate; The preparation method is as

follows: use 0.5mm sieve pieces to crush the peeled soybean meal, put

it into the fermentation tank, use 3-4kg saturated vapor pressure to

carry material for sterilization, and put 10 times weight of Bacillus

broth (1.5kg)X1010-2X1010 CFU / ml), the temperature was controlled

at 33-37 0C, the fermentation was stirred, and the fermentation was

carried out after 18-24 hours.

The fermented products of Aspergillus oryzae were made from the

following raw materials: 95-99 parts of peeled soybean meal

containing 46% crude protein and 1-5 parts of soybean protein

isolate; The preparation method is as follows: use 0.5mm sieve to

crush peeled soybean meal, put it into solid fermentation tank, use

3-4kg saturated vapor pressure to carry material for steriization,

and put in twice weight Aspergillus oryzae liquid (spore number: 5)X

106-1XThe temperature was controlled at 30-35 0C, and the

fermentation was stirred. After 18-24 hours, it was out of the tank

and dried.

The other compound organic trace elements are prepared from the

following raw materials in weight parts ratio: selenium enriched

yeast

2-5 The results showed that there were 25-30 parts of complex amino

acid complex zinc, 10-15 parts of complex amino acid complex iron,

-25 parts of complex amino acid complex manganese, 10-15 parts of

complex amino acid complex copper and 15-35 parts of carrier.

Example 1: optimum component ratio test

Test purpose: through comparative test, the optimal ratio of amino

acid complex magnesium, coated magnesium sulfate, coated ammonium

chloride, fermented soybean meal or yeast, bacillus and lactic acid

fermentation material in each component of the invention is selected.

At the same time, the effect of adding the invention on the palatability

of dairy cows and the pH value of urine of dairy cows is evaluated.

Experimental animals: 60 cows were randomly selected in the early

perinatal period (21 days before delivery to delivery), and were

divided into four groups according to the principle of similar

weight, parity and expected delivery date, which were divided into

three treatment groups and a control group, with 15 cows in each

group.

Experimental treatment: the basic diets of four groups were: corn

silage (wet weight) 13kg / head • day, Leymus chinensis 4kg /

head • day;5 kg / head per day. The nutrient concentration of basal

diet: crude protein 14.3%, calcium 0.82%, total phosphorus 0.38%,

ndf4l.2%, adf25.1%.In addition to the basic diet, the three

experimental groups were supplemented with 200 g of compound anionic

salt per head per day. The anionic salt components in each group were different. The proportion of each anionic salt component in the three treatment groups was as follows: project Amino acid Coated Coated Fermented soybean In accordance complex magnesium ammonium meal or with amino magnesium sulfate chloride combination of acid complex yeast, bacillus trace and lactic acid elements fermentation products Treatment 25 25 25 24.85 0.15 group 1 Treatment 27.5 27.5 27.5 17.35 0.15 group 2 Treatment 30 30 30 9.85 0.15 group 3

The results of feed intake and urine pH value were as follows:

Treatment Treatment Treatment control group 1 group 2 group 3 group Average feed 21.82 21.71 21.69 21.73 intake (kg)

Average urine pH of dairy 6.55 6.50 6.35 7.85 cows

The results showed that there was no significant difference in feed

intake between the three treatment groups and the control group, but

there was significant difference in the regulation of urine pH between

group 3 and other groups, and the effect was the best.

Example 2

Objective: To compare the palatability difference between the anionic

salt of the invention and the traditional anionic salt and its use

effect.

Experimental animals and grouping: 80 cows were randomly divided

into experimental group and control group according to the principle of similar weight, parity and expected delivery time, with 40 cows in each group.

Test treatment: this test consists of two tests, one is the

palatability comparison test of two kinds of anionic salts, the other

is the use effect comparison test of two kinds of anionic salts.

Test method: two kinds of anion salt palatability comparative test:

the experimental group and the control group have the same basic diet,

the control group is added with traditional anion salt, and the

experimental group is added with the anion salt of the invention. In

the two treatments, the addition amount of anionic salt increased

gradually, the first day of the experiment was 150 g per cow per day,

increased by 10 g per day, and the maximum addition amount was 250 G.

The feed intake and the amount of surplus feed were recorded.

Comparative test on the use effect of two anionic salts: the basic

diet of the experimental group and the control group was the same, the

traditional anionic salt was added to the control group, and the

anionic salt of the invention was added to the experimental group. The

addition amount was 200g per cow per day. The urine pH value was

recorded.

Annex: basic diet composition: corn silage (wet weight): 12kg / head

/ day; Leymus chinensis: 3.5kg/head per day; Alfalfa: 1kg / head /

day; 5 kg per head per day. The nutrient concentration of basal diet:

crude protein 14.8%; Calcium: 0.84%; Total phosphorus: 0.4%; NDF

40.3% ; ADF : 24.6%.

Feeding management: according to the daily feeding management

standard of the ranch, the total mixed ration (TMR) was fed twice a

day.

Test results and analysis:

1. Comparative test on palatability of two kinds of anionic salt:

the results of comparative test on palatability of anionic salt are

shown in Fig. 1. After the addition of anionic salt, the feed intake

of the control group, that is, the perinatal cattle fed with the

traditional anionic salt diet, began to be affected. When the

addition of anionic salt reached 220g / head • day, the feed intake

decreased rapidly. When the addition of anionic salt reached 250G

/ head • day, The feed intake of dairy cows decreased significantly,

and some dairy cows refused to eat. The feed intake of the cattle in

the experimental group has no obvious change during the whole

experimental period, indicating that the product of the invention

has well solved the problem of palatability of anionic salt.

2Comparative test on the use effect of two kinds of anionic

salts: the results of comparative test on the use effect of

anionic salts are shown in Figure 2. During the whole test

period of the control group, the pH value of cow urine slightly

decreased, but it did not reach the degree of acidity, so the

use effect was general. In the experimental group, the average

urine pH value of the cattle decreased to about 6.5 after one

week of experiment, and the average urine pH value of the

cattle maintained at about 6 after 10 days of continuous

feeding, so as to achieve the purpose of adjustment, which

indicates that the product of the invention is effective.

Example 3

Objective: to test the effect of the product of the invention on

the decline of urine pH value of perinatal cows and the control effect

on the retention rate of fetal membranes.

Experimental animals: the whole dairy farm was selected as the

experimental group, and the control group was empty. The data of the

control group were the historical rate of retained fetal membranes and

midwifery rate. The experiment lasted for 8 months, and the data of

the control group were the average of 5, 6 and 7 months.

Test method: the perinatal cattle of the ranch were from 21 days

before delivery to delivery. The anionic salt of the invention was

added to the diet, the addition amount was 175g / head • day, and the

calcium content in the diet was adjusted to 0.82%. The other feeding

and management methods were the same as the original methods. The urine

pH value of the perinatal cows was continuously measured from 5 days

before the experiment until the delivery. The experimental period was

days, and the data of retained fetal membranes in the first 5 days

of the experiment were not recorded as the experimental data. As the

cattle farm is non centralized breeding, some perinatal cattle will be

transferred to this group continuously during the experimental period.

The delivery data of these cattle during the experimental period (from

the beginning of the experiment to the 60th day of the experiment)

will be recorded into the experimental group data.

Test results and analysis: the following table shows the test

results of the use effect of anionic salts

project PH value of cow Rate of retained Midwifery urine placenta rate Experimental 6.32 8.9% 21.4% group History 7.85 32.5% 37.8%

Improvement From alkalinity to 23.6% reduction 16.4% degree acidity reduction

Results as shown in the table above, the pH value of cow urine was

acidic after adding the product to the diet of perinatal cattle, which

could promote the synthesis and secretion of 1,25-dihydroxyvitamin D and parathyroid hormone PTH, and induce the body to use bone calcium to supplement the loss of blood calcium. The rate of retained placenta and midwifery rate were significantly reduced.

Application effect of feed test

5% (mass percentage) of the product of the invention is added to

% of the concentrated feed of perinatal dairy cows, and the

recommended feeding amount of the concentrated feed is 3-3.5kg per cow

per day, which is equivalent to 165g-192.5g per cow per day. The use

of the product can effectively prevent perinatal metabolic diseases

such as retained placenta, breast edema and postpartum paralysis.

Finally, it should be noted that it is obvious that the above

mentioned embodiments are only examples to clearly illustrate the

present invention, and are not limitations on the embodiments. For

those skilled in the art, other changes or changes in different forms

can be made on the basis of the above description. It is unnecessary

and impossible to enumerate all the implementation methods here. And

the obvious changes or changes thus derived are still within the

protection scope of the present invention.

Claims (6)

1.The invention relates to a preparation method of cow anion salt with

high palatability, which is characterized in that it is made of raw

materials with the following weight parts ratio: compound amino acid

complex magnesium 25-30 parts, coated magnesium sulfate 25-30 parts,

coated ammonium chloride 25-30 parts, fermented soybean meal or hair

powder

-30 parts of fermented products and 0.1-0.15 parts of other complex

organic trace elements; The above raw materials were mixed to produce

anionic salt for dairy cattle.

2. The method for preparing cow anion salt with high palatability

according to claim 1, which is characterized in that the compound salt

The amino acid complex magnesium is prepared from raw materials with

the following weight fraction: peeled soybean meal 25-30 with 46% crude

protein mass fraction

-10 parts of soy protein isolate and 60-70 parts of magnesium sulfate;

The peeled soybean meal and soybean protein isolate were put into the

fermentation tank to make the fermentation time stable

Sterilize with 3-4kg saturated vapor pressure belt, put in 10 times of

the mass of Bacillus, stir and mix evenly, and then raise the

temperature to a minimum

-4OThen, add protease, air into the fermentor and stir for 18-24

hours. After the protein raw materials in the fermentor are fermented

and enzymolyzed into amino acids, put in magnesium sulfate for

complexing. After 4-6 hours, take the raw materials out of the

fermentor and dry them.

3. The preparation method of cow anion salt with high palatability

according to claim 1, which is characterized in that the coating

Magnesium sulfate is made from the following raw materials: magnesium

sulfate 30-40 parts, corn starch 60-70 parts; The preparation method

is as follows

Next: put corn starch into the fermentation tank, sterilize with 3-4kg

saturated vapor pressure, put in 5 times the mass of Saccharomyces

cerevisiae or Saccharomyces cerevisiae liquid, stir and mix evenly,

raise the temperature to 26-30 0C, put in magnesium sulfate after 18

24h, continue to stir for 4-6h, and then take the raw materials out of

the fermentation tank for drying.

4. The preparation method of cow anion salt with high palatability

according to claim 1, which is characterized in that the coating

Ammonium chloride is made from the following raw materials: 30-40 parts

of ammonium chloride and 60-70 parts of corn starch; The preparation

method is as follows

Next: put corn starch into the fermentation tank, sterilize with 3-4kg

saturated vapor pressure, put in 5 times the mass of Saccharomyces

cerevisiae or Saccharomyces cerevisiae, stir and mix evenly, raise the

temperature to 26-30 0C, put in ammonium chloride after 18-24h,

continue to stir for 4-6h, and then take the raw materials out of the

fermentation tank for drying.

5. The method for preparing cow anion salt with high palatability

according to claim 1, which is characterized in that the fermented

soybean meal or fermented product is composed of one or more of yeast

fermented product, lactic acid bacteria fermented product, Bacillus

fermented product and Aspergillus oryzae Fermented Product.

6. The method for preparing cow anion salt with high palatability

according to claim 1, which is characterized in that

The compound organic trace element is made from the following raw

materials: selenium enriched yeast 2-5 parts, complex amino acid

complex zinc

-30The results showed that there were 10-15 parts of complex amino

acid complex iron, 20-25 parts of complex amino acid complex manganese

and 10-15 parts of complex amino acid complex copper

-15 There were 15-35 carriers.

Figure 1 1/1

Figure 2