CN102334601B - Guar meal fermented protein feed additive, preparation method and feed containing guar meal fermented protein feed additive - Google Patents
Guar meal fermented protein feed additive, preparation method and feed containing guar meal fermented protein feed additive Download PDFInfo
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Abstract
The invention provides a guar meal fermented protein feed additive. The content of crude protein in a guar meal fermented protein feed is 52-54wt%. The guar meal fermented protein feed additive also contains lactobacillus and saccharomyces cerevisiae, wherein the content of lactobacillus is 8.5*1010cfu/g and the content of saccharomyces cerevisiae is 4.6*106cfu/g. In comparison with the prior art, the invention has the following beneficial effects: the anti-nutritional factor oligosaccharide in guar meal can be almost completely degraded; the additive mainly contains micromolecular proteins and simultaneously contains a certain amount of lactobacillus plantarum, saccharomyces cerevisiae and streptococcus faecalis so as to obviously raise the nutritional value of the additive and promote animal digestion and absorption. The additive provided by the invention is added into laying hen mixed feed and used for a laying hen nursing experiment. The result shows that the additive can be used to obviously reduce feed-egg ratio, decrease production cost and raise economic benefit.
Description
Technical field
The present invention relates to a kind of fermentation protein feedstuff additive and preparation method thereof, belong to the microbial technique application.
Background technology
Protein feeds is one of necessary important source material of animal husbandry development.Guar meal is as a kind of novel protein feeds raw material, the adverse effect that can alleviate that present domestic protein feed resource is not enough, the dregs of beans selling at exorbitant prices causes for feedstuff industry and animal husbandry, at present India, Pakistan and the country such as Iranian also at the use guar meal as protein feeds.
Guar meal is the byproduct after cluster bean (Cyamopsis tetragonoloba) is extracted bean gum, and nutritive value is very high.The aminoacid ingredient that it contains and other composition are as shown in Table 1 and Table 2.The crude protein content of guar meal is between 35-47.5%, and the same with all assorted dregs of rice, the relative molecular weight of protein is larger, amino acid imbalance, non-digestible, digestibility is 50-80% only, and the ANFs that mainly contains is trypsin ihhibitor and residual guar gum.The main component of guar gum is: galactomannans, and its content in common guar meal is 18-20%, just the someone studied report as far back as 1964, in feeding of broiler, fed the growth performance that the daily ration that contains 1% guar gum can affect broiler chicken; The growth performance that contains the diet feeding group of 2% guar gum can only reach the 61-67% of control group.So in the not enzyme-added situation of guar meal, contain in the daily ration of 5% guar meal and can contain the very guar gum of high-load, can greatly affect like this growth performance of broiler chicken.The crude fiber content of guar meal is also very high in addition, be unfavorable for digesting and assimilating, and its smell is more special, if being used in directly that pig is upper may be responsive, and through scent of still after the enzyme external digestion, but taste is light sweet.
Table 1 aminoacid ingredient
| Composition | Percentage (%) |
| My god (door) winter propylhomoserin | 4.56-5.79 |
| Threonine | 1.46-1.52 |
| Serine | 2.08-2.16 |
| Glutamic acid | 9.58-11.68 |
| 1B | 2.50-2.75 |
| Alanine | 1.76-2.02 |
| Valine | 1.68-2.07 |
| Isoleucine | 1.34-1.68 |
| Leucine | 2.62-3.15 |
| Tyrosine | 1.76-1.55 |
| Benzene-third-amine-acid | 1.95-2.09 |
| Lysine | 2.15-2.31 |
| Histidine | 1.21-1.45 |
| Arginine | 6.50-7.84 |
| Synthetic Cystine | 0-0.66 |
| Methionine | 0.55-0.63 |
| Proline | 1.54-2.05 |
Table 2 guar meal component table
| Component | Percentage (%) |
| Native protein | 48.9-55.16 |
| Water-solubility protein | 31.10-33.00 |
| Natural fat | 6.75-7.00 |
| Natural fiber | 2.85-5.00 |
| Ash content | 5.42-5.98 |
| |
90 milligrams/100 grams |
| Calcium | 410 milligrams/100 grams |
| Carbohydrate | 27.43 gram/100 grams |
Summary of the invention
An object of the present invention is to be to provide a kind of guar meal fermentation protein feedstuff additive, to solve non-digestible, the defective that digestibility is low of existing protein feed.
The present invention solves the technical scheme that its technical problem takes:
Guar meal fermentation protein feedstuff additive, it is characterized in that, by weight percentage, crude protein content is 52-54% in the described guar meal fermentation protein feedstuff, also contain Lactobacillus plantarum (Lactobacillaceae) and saccharomyces cerevisiae (Saccharomycescerevisiae) in the described guar meal fermentation protein feedstuff additive, the content of described Lactobacillus plantarum is 8.5 * 10
10Cfu/g, the content of described saccharomyces cerevisiae are 4.6 * 10
6Cfu/g.
Also contain streptococcus fecalis (Streptococcus faecalis) in the described guar meal fermentation protein feedstuff additive, the content of described streptococcus fecalis is 6.6 * 10
9Cfu/g.
Another object of the present invention is the preparation method who is to provide described guar meal fermentation protein feedstuff additive, it is characterized in that, take guar meal that pulverize or not process pulverizing as raw material, adopts probiotics fermention, may further comprise the steps:
(1) the guar meal process is pulverized or not process pulverizing, and carried out sterilization treatment;
(2) seed culture:
A. the seed culture of Lactobacillus plantarum and streptococcus fecalis:
The preparation seed culture medium;
From refrigerator, take out the freezing glycerine pipe bacterial classification of Lactobacillus plantarum and streptococcus fecalis, behind the active dissolution, get respectively 2ml bacterium liquid and access respectively and be equipped with in the triangular flask of 100ml seed culture medium, leave standstill in 40 ℃ and cultivate 12h;
B. the cultivation of saccharomyces cerevisiae:
1h begins the activation of active dried saccharomyces cerevisiae before the inoculation: the consumption of yeast is 0.02% of fermentation materials, the sugar aqueous solution with 2%, 40 ℃ of activation 1h;
(3) inoculation and fermentation: will cultivate ripe Lactobacillus plantarum and saccharomyces cerevisiae seed liquor and access in the described guar meal that step (1) makes, the inoculum concentration of described Lactobacillus plantarum is 5-20%, the inoculum concentration of described saccharomyces cerevisiae is 2-5%, add running water so that the water content of fermentation raw material is 50%, mixing is under anaerobic in 40 ℃ of constant temperature culture 72h.
Described preparation method's inoculation step comprises also streptococcus fecalis is accessed in the described guar meal that the inoculum concentration of described streptococcus fecalis is 10-15%.
Described seed culture medium comprises 3% dregs of beans, 1% glucose, running water.
Another object of the present invention is to provide a kind of protein feed, it is characterized in that, by weight percentage, described protein feed contains the described additive of 3-5%.
Lactobacillus plantarum used in the present invention, saccharomyces cerevisiae, streptococcus fecalis all are purchased from Chinese industrial microorganism fungus kind preservation center, and the guar meal that adopts can be bought from commercial channels and obtain.
The beneficial effect that the present invention has is: contain hardly ANFs in the described additive, ANFs oligosaccharides in the guar meal can almost completely be degraded, contain hardly high molecular weight protein in the described additive, mainly contain the small molecular protein that is easy to digest, also contain a certain amount of Lactobacillus plantarum, saccharomyces cerevisiae, streptococcus fecalis in the described additive simultaneously, thereby so that the nutritive value of described additive is improved significantly, and be conducive to animal digestion and absorption.By weight percentage, be that the ratio of 3-5% is added in the laying-hen compound feed and is used for laying hen and feeds experiment with described additive in addition, the result shows that adding described additive in laying-hen compound feed can obviously reduce feedstuff-egg ratio, reduces production costs, and increases economic efficiency.
Description of drawings
Further specify the present invention below in conjunction with the drawings and specific embodiments.
Fig. 1 is the SDS-PAGE collection of illustrative plates of the protein molecular weight size distribution of the described additive of the present invention of employing polyacrylamide gel electrophoresis (SDS-PAGE) analysis mensuration.
Fig. 2 is the thin plate chromatography collection of illustrative plates of described additive of the present invention.
The curve map that the protein feed that Fig. 3 shows the additive of the present invention contain different content changes with the nursing time the impact of laying rate of laying hen.
The curve map that the protein feed that Fig. 4 shows the additive of the present invention contain different content changes with the nursing time the impact of total egg size.
The specific embodiment
Present embodiment is implemented under take technical solution of the present invention as prerequisite, and below in conjunction with specifically illustrating and provide detailed embodiment and process, but protection scope of the present invention is not limited to following embodiment.
1, with after the pulverizing of 200g guar meal process, crosses 20 order analyses sieve, then in 121 ℃ of sterilizations 30 minutes, cool off for subsequent use; Other gets the 200g guar meal and sterilized 30 minutes at 121 ℃ without pulverizing directly, cools off for subsequent use.
2, seed culture:
A, preparation seed culture medium: get 3% dregs of beans, 1% glucose and running water, in 121 ℃ of sterilizations 30 minutes, cool off for subsequent use;
The cultivation of b, Lactobacillus plantarum and streptococcus fecalis: the freezing glycerine pipe bacterial classification that from refrigerator, takes out Lactobacillus plantarum and streptococcus fecalis, behind the active dissolution, get respectively 2ml bacterium liquid and access respectively and be equipped with in the triangular flask of 100ml seed culture medium, leave standstill in 40 ℃ and cultivate 12h.
C, saccharomyces cerevisiae are cultivated:
1h begins the activation of active dried saccharomyces cerevisiae before the inoculation: the consumption of yeast is 0.02% of fermentation materials, the sugar aqueous solution with 2%, 40 ℃ of activation 1h;
3, inoculation and fermentation
By different strain combination and inoculum concentrations, be divided into four kinds of inoculation fermentation groups and obtain different additive finished products:
First group, (inoculum concentration is 20% with cultivating ripe Lactobacillus plantarum, 40ml), (inoculum concentration is 10% to saccharomyces cerevisiae, 20ml), streptococcus fecalis (inoculum concentration is 20%, 40ml) access respectively in the guar meal without pulverizing of the described sterilization treatment of step 1, add an amount of running water so that total moisture content is 40%, under anaerobic, obtain finished product in 40 ℃ of constant temperature culture 72h after stirring;
Second group, (inoculum concentration is 20% with cultivating ripe Lactobacillus plantarum, 40ml), (inoculum concentration is 10% to saccharomyces cerevisiae, 20ml) access respectively in the guar meal without pulverizing of the described sterilization treatment of step 1, add an amount of running water so that total moisture content is 40%, under anaerobic, obtain finished product in 40 ℃ of constant temperature culture 72h after stirring;
The 3rd group, (inoculum concentration is 20% with cultivating ripe Lactobacillus plantarum, 40ml), (inoculum concentration is 10% to saccharomyces cerevisiae, 20ml) access respectively in the guar meal (crossing 20 order analyses sieve) of the described sterilization treatment through pulverizing of step 1, add an amount of running water so that total moisture content is 40%, under anaerobic, obtain finished product in 40 ℃ of constant temperature culture 72h after stirring;
The 4th group, (inoculum concentration is 10% with cultivating ripe Lactobacillus plantarum, 20ml), (inoculum concentration is 10% to saccharomyces cerevisiae, 20ml) access respectively in the guar meal (crossing 20 order analyses sieve) of the described sterilization treatment through pulverizing of step 1, add an amount of running water so that total moisture content is 40%, under anaerobic, obtain finished product in 40 ℃ of constant temperature culture 72h after stirring.
Set up simultaneously control group, namely do not add any bacterial classification, only adding running water, to adjust the water content of described guar meal be 40%, under anaerobic, obtains the control group finished product in 40 ℃ of constant temperature culture 72h after stirring.
4, the described additive for preparing is detected and testing result and conclusion
(1) mensuration of pH value
Take by weighing described additive samples 10g, adding distil water 90ml, stir 30min after, measure its pH value with corrected pH meter in advance, the result is as shown in table 1.
(2) mensuration of viable count (cfu)
After described additive samples suitably diluted with sterilized water, adopt the tilt-pour process counting, cultivate 48h in 40 ℃.Testing result is as shown in table 3.
The pH of the described additive samples of table 3 and the mensuration of cfu
Annotate: LAB represents Lactobacillus plantarum; FLQJ represents streptococcus fecalis; Y represents saccharomyces cerevisiae.
Result from table 3 can find out that the pH difference of all experimental group samples is little, all between 4.4-4.5, illustrate add streptococcus fecalis after, the pH range of decrease of fermentation materials is also not obvious.Along with the increase of inoculum concentration, pH slightly descends, and clump count increases, and illustrates that the combination bacterial classification that accesses can grow at the solid state substrate of guar meal, and it is had certain assimilation.
(3) the protein molecular weight size distribution of described additive samples is measured
Additive samples after 70 ℃ of oven dry, is pulverized 20 mesh sieves, adopt polyacrylamide gel electrophoresis (SDS-PAGE) to detect the protein molecular weight size distribution, observed the degraded situation of albumen.(described polyacrylamide gel electrophoresis is referring to Shen Ping, Fan Xiurong, Li Guangwu. Microbiology Experiment [M]. and Beijing: Higher Education Publishing House, 1996.) result that obtains is as shown in Figure 1.Among Fig. 11 is first group of additive, and 2 is second group of additive, and 3 is the 3rd group of additive, and 4 is the 4th group of additive, and GM is the front guar meal sample of fermentation.As can be seen from Figure 1, protein molecular mainly is distributed between the 12-98kDa in the front guar meal of fermentation, after the solid state fermentation processing, the macro-molecular protein of additive has obtained thorough degraded described in four experimental group, generate a certain amount of small molecular protein, the protein band brightness that shows as on the gel disappears; Contrasting first group and second group can find out, it is identical with first group not add in second group of streptococcus fecalis the protein molecular palliating degradation degree; The SDS-PAGE collection of illustrative plates that contrasts first group, second group and the 3rd group, the 4th group can find out that guar meal is pulverized or do not pulverized through behind the mixed culture solid state fermentation, and high molecular weight protein has obtained degradable; Can infer that in conjunction with former experimental result the main cause that affects the high molecular weight protein degraded in the guar meal is fermentation time.From this experimental result, guar meal is behind 40 ℃ of mixed bacterium anaerobic fermentation 72h, and high molecular weight protein wherein can be degraded fully.
(4) mensuration of the oligosaccharides of described additive samples
The thin plate chromatographic analysis is adopted in the detection of oligosaccharides: accurately take by weighing fermentation protein feedstuff sample 5g in the 250ml triangular flask, add the ethanolic solution of 50ml 80%, 70 ℃ of water-bath lixiviate 1h.Get the 2ml leaching liquor, the centrifugal 10min of 10000rpm gets supernatant point sample on silica gel plate, and the point sample amount is 5 μ l, launches in developping solution (normal propyl alcohol: acetic acid: water=1: 1: 0.1, volume ratio) after the point sample drying, is expanded to from 2cm place, silica gel plate forward position.Naturally after drying, and the spray nitrite ion (nitrite ion consists of: 1mL1-naphthols+10mL phosphoric acid+989ml ethanol) drenched to whole flat board, and the preservation of after 140 ℃ of lower baking 5min colour developing, taking pictures immediately.Employing thin plate chromatography is analyzed the oligosaccharides in the described additive samples, and the result as shown in Figure 2.Among Fig. 21 is first group of additive, and 2 is second group of additive, and 3 is the 3rd group of additive, and 4 is the 4th group of additive, and GM is the front guar meal sample of fermentation, and SBM is dregs of beans (size and the content that compare in contrast oligosaccharides among the GM).TLC collection of illustrative plates by the contrast protein raw materials can find out that the oligosaccharides before the fermentation in the guar meal is mainly trisaccharide and disaccharides, and concentration is higher, and the brightness that shows as spot is brighter.Especially the content of trisaccharide will be apparently higher than the content of raffinose in the dregs of beans.Through behind the mixed culture solid state fermentation, all trisaccharide and disaccharides are almost completely degraded, and the oligosaccharides degraded of the 3rd group and the 4th group is thorough than first group and second group, shows as immaculate vestige in the swimming lane, and is cleaner.The fermentation strain ANFs of effectively degrading in the solid ferment process of guar meal is described.Can find out that in conjunction with former experimental result the size of fermentation time and strain combination and inoculum concentration is little on the degraded situation impact of oligosaccharides in the guar meal.Guar meal is behind 40 ℃ of mixed bacterium (Lactobacillus plantarum+yeast) anaerobic fermentation 48h, and oligosaccharides wherein just can be degraded fully.
(5) conclusion
Lactobacillus plantarum, saccharomyces cerevisiae and streptococcus fecalis all can grow at the guar meal solid state substrate, show as material pH and descend, and the clump count after the fermentation in the wet stock can reach 10
8More than the cfu/g;
The result shows that the oligosaccharides in the guar meal is mainly trisaccharide and disaccharides, and concentration is higher from thin plate chromatography (TLC) collection of illustrative plates.After the mixed culture solid state fermentation processing, all trisaccharide and disaccharides are almost completely degraded;
Gel electrophoresis spectrum (SDS-PAGE) is the result show, protein molecular mainly concentrates between the 31-66kDa in the guar meal, and after processing through solid state fermentation, macro-molecular protein has obtained Partial digestion; And the protein molecular of molecular weight between 31-50kDa failed degradable; By adjusting fermentation time, namely behind 40 ℃ of mixed bacterium (Lactobacillus plantarum+saccharomyces cerevisiae) anaerobic fermentation 72h, high molecular weight protein is wherein degraded fully.
Contain small molecular protein and a certain amount of probio in the protein raw materials after the fermentation, the nutritive value of protein raw materials is significantly improved.
Embodiment 2
The protein feed that has added described additive is carried out the effects, investigate described additive to the feed intake of egg-laying peak laying hen, laying rate, an egg weight, eggshell color, the impact of the production targets such as the incidence of disease and death rate.
Described protein feed comprises mixed feed, by weight percentage, also contains the described additive of 3-5%.
Described mixed feed is 846s, and feed corporation,Ltd provides by the credit of source, Hai'an.
(1) experiment grouping: the single-factor experimental design is adopted in experiment, chooses health, age in days that body weight is approximate and be 360 of Hainan ash laying hens in 32 weeks, is divided at random three groups, wherein one group is control group, two groups is experimental group, every group of 120 chickens, and each test group is established three repetitions.The feed consumption that the principle of experimental design is followed experimental group and control group use equates.
(2) experiment place and time: carry out in source, Jiangsu credit birds, beasts and eggs Co., Ltd chicken farm, be 8 weeks experimental period.
(3) experiment feed ingredient and prescription
Control group: mixed feed (846s), be also referred to as in this article layer diets, wherein contain dregs of beans 17%, barley 9.7%;
Test one group: added the protein feed of 3% additive, comprising mixed feed, also contained dregs of beans 13%, barley 10.7%;
Test two groups: added the protein feed of 5% additive, comprising mixed feed, also contained dregs of beans 10.5%, barley 11.2%.
(4) experimental result and analysis
Within 8 experimental periods in week, the additive of Different adding amount on the impact of laying rate of laying hen as shown in Figure 3.As can be seen from Figure 3, in mixed feed, add 3% and 5% additive, the laying rate of two experimental group will be higher than control group in front 5 weeks, especially the laying rate of 3% experimental group improves more obvious, since the 5th week, 5% experimental group laying rate almost remains unchanged about 86%, but between three groups without difference (p＞0.05), illustrate that adding 5% additive in the daily ration of laying hen affects without conspicuousness the laying rate of laying hen.
The additive of Different adding amount on the impact of total egg size as shown in Figure 4.As can be seen from Figure 4, along with the increase of the addition of additive in the layer diets, total egg size rises gradually, and to the 5th week reaching peak, total egg size of experimental group begins to descend afterwards, and the variation tendency of two experimental group is very approaching; It is high that the egg size contrast group of two experimental group is wanted, show with the statistic software SPSS significance analysis, total egg size is without difference (p＞0.05) in three groups, and the addition that additive in the daily ration of laying hen is described reaches the 5% total egg size on laying hen to be affected without conspicuousness.
Within 8 experimental periods in week, as can be seen from Table 4, the additive of interpolation 3% and 5% all will be higher than control group to egg number and the average egg weight of laying hen in layer diets, illustrates that the described additive of interpolation does not have a negative impact to the growth performance of laying hen; Significance analysis shows, no matter is that egg number or average egg weight all do not make significant difference between three groups, illustrates that the addition of additive in the daily ration of laying hen can reach 5% at least.
Add the additive of different amounts in table 4 layer diets to the impact of Egg Production of Laying Hens and average egg weight
1: all data are mean value ± SD in the table;
2: when feeding the experiment beginning, piece number of on average laying eggs of each experimental group laying hen maintains about 102 as far as possible, and each test index of each group is basically identical, and difference is not remarkable.
Within 8 experimental periods in week, as can be seen from Table 5,3% experimental group laying rate will be higher than control group, and the laying rate of 5% experimental group is a little less than control group; The equal contrast group of the feedstuff-egg ratio of 3% experimental group and 5% experimental group is low; The broken abnormal rate of two experimental group is a little more than control group.The explanation of above analysis result in the daily ration of laying hen, add 5% additive on lay eggs the total egg number of the average daily output of laying hen, laying rate, day total amount, an average egg size etc. all without affecting, and feedstuff-egg ratio descends, and has improved economic benefit.
Table 5 additive is on the impact of performance in layers
In 30 days experiment periods, the price of deed, Economic and Efficiency Analysis have been carried out.By as seen from Table 6, pay in all identical situation water, electricity and labour, compare by each difference of organizing food consumption cost and the income of laying eggs, 0.17 yuan of the many income of every chicken contrast of 3% experimental group group, increasing income reaches 5.38%; The income of every chicken of 5% experimental group is a little less than control group, compares only to have descended 0.6%; Explanation has been added additive and can have been increased economic efficiency in the daily ration of laying hen.
Table 6 test chicken feed consumption rate, feedstuff-egg ratio and economic benefits comparison
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. guar meal fermentation protein feedstuff additive, it is characterized in that, by weight percentage, crude protein content is 52-54% in the described guar meal fermentation protein feedstuff additive, also contain lactobacillus, saccharomyces cerevisiae in the described guar meal fermentation protein feedstuff additive, the content of described lactobacillus is 8.5 * 10
10Cfu/g, the content of described saccharomyces cerevisiae are 4.6 * 10
6Cfu/g,
The preparation method of described guar meal fermentation protein feedstuff additive may further comprise the steps:
(1) the guar meal process is pulverized or not process pulverizing, and carried out sterilization treatment;
(2) seed culture:
A. the seed culture of Lactobacillus plantarum and streptococcus fecalis:
The preparation seed culture medium;
From refrigerator, take out the freezing glycerine pipe bacterial classification of Lactobacillus plantarum and streptococcus fecalis, behind the active dissolution, get respectively 2ml bacterium liquid and access respectively and be equipped with in the triangular flask of 100ml seed culture medium, leave standstill in 40 ℃ and cultivate 12h;
B. the cultivation of saccharomyces cerevisiae:
1h begins the activation of active dried saccharomyces cerevisiae before the inoculation: the consumption of yeast is 0.02% of fermentation materials, the sugar aqueous solution with 2%, 40 ℃ of activation 1h;
(3) inoculation and fermentation: will cultivate ripe Lactobacillus plantarum and saccharomyces cerevisiae seed liquor and access in the described guar meal that step (1) makes, the inoculum concentration of described Lactobacillus plantarum is 5-20%, the inoculum concentration of described saccharomyces cerevisiae is 2-5%, add running water so that the water content of fermentation raw material is 50%, mixing is under anaerobic in 40 ℃ of constant temperature culture 72h;
Described preparation method's inoculation step comprises also streptococcus fecalis is accessed in the described guar meal that the inoculum concentration of described streptococcus fecalis is 10-15%, and the content of described streptococcus fecalis is 6.6 * 10
9Cfu/g;
Described seed culture medium comprises 3% dregs of beans, 1% glucose, running water.
2. a protein feed that contains guar meal fermentation protein feedstuff additive as claimed in claim 1 is characterized in that, by weight percentage, described protein feed contains the described additive of 3-5%.
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| CN103385359B (en) * | 2013-08-07 | 2014-09-24 | 上海源耀生物股份有限公司 | Feeding attractant for piglets and production method thereof |
| CN103652487B (en) * | 2013-12-11 | 2015-07-22 | 广西九翔农牧有限责任公司 | Method for preparing sow feed through microbial fermentation |
| CN105410364A (en) * | 2015-10-30 | 2016-03-23 | 湖北邦之德牧业科技有限公司 | Compound small peptide preparation technology and product and feeding protein raw materials thereof |
| KR101909375B1 (en) * | 2017-02-28 | 2018-10-18 | 씨제이제일제당 (주) | A method for producing fermented Guar meal |
| CN111317060A (en) * | 2020-03-06 | 2020-06-23 | 杨小武 | Puffed guar meal and preparation process and application thereof |
| CN113812524A (en) * | 2021-09-18 | 2021-12-21 | 安徽省凤阳县御膳油脂有限公司 | Preparation method of sesame seed meal fermented feed |
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