CN102370071B

CN102370071B - Microecology fermentation feedstuff for improving pork tenderness

Info

Publication number: CN102370071B
Application number: CN201010249237.5A
Authority: CN
Inventors: 马明
Original assignee: MINGBO MEDICAL TECHNOLOGY DEVELOPMENT (SHANGHAI) Co Ltd
Current assignee: MINGBO MEDICAL TECHNOLOGY DEVELOPMENT (SHANGHAI) Co Ltd
Priority date: 2010-08-10
Filing date: 2010-08-10
Publication date: 2014-02-12
Anticipated expiration: 2030-08-10
Also published as: CN102370071A

Abstract

The present invention relates to a microecology fermentation feedstuff for improving pork tenderness. A main technical characteristic of the microecology fermentation feedstuff is that: a enterococcus faecalis bacterial liquid, a lactobacillus sporogenes bacterial liquid and a clostridium butyricum bacterial liquid are mixed, wherein the three bacteria are cultured respectively; the mixed bacterial liquid is inoculated in germ bran of edible fungi; the treatment of stationary solid fermentation is performed under a constant temperature condition to prepare the microecology fermentation feedstuff. After the prepared microecology fermentation feedstuff of the present invention is mixed with a complete feedstuff according to a certain ratio, the resulting mixed feedstuff is directly fed, wherein the amount of the microecology fermentation feedstuff is 10% of the amount of the complete feedstuff. The microecology fermentation feedstuff has effects of promotion of digestion, reduction of harmful gas concentration in the pigsty, and the like of the microecology agent, and specifically has the effect of improvement of the pork tenderness. With the microecology fermentation feedstuff, the quality of the pork is improved, and the effect is significant. In addition, the microecology fermentation feedstuff of the present invention adopts the germ bran of the edible fungi as the fermentation substrate, and is a green environmental protection type feedstuff, which can change the waste into the treasure.

Description

A kind of microecological fermented forage that improves pork tenderness

Technical field

The present invention relates to a kind of microecological fermented forage that improves pork tenderness, belong to microbial fermentation technology field.

Background technology

Along with the fast development of animal husbandry, a large amount of uses of the medicines such as antibiotic, feed safety (food security) problem has become the focus of Swine Production person and consumer's concern.World Developed Countries government has assigned ordering within a certain time and ban that antibiotic is used in succession.European countries completely forbid nearly ten years and in feed, add antibiotic, and the Antibiotics that China ratifies to use in feed is also reducing gradually.Escherichia coli during fermented feed can effectively suppress to digest and assimilate, breeding and the growth of salmonella and some pathogenic bacterias and pathogen, have certain effect to the defence of pig disease, and therefore, countries in the world are paid attention to especially to pig fermented feed in recent years.Fermented feed is being used on existing a lot of pig farms such as current European state wheat, Holland, Britain, and according to statistics, Denmark has 60% pig farm so far at application of fermentation feed, and the farm of using is also in continuous increase.The U.S. and Canada are to being used fermented feed also in popularization energetically.

In recent years, fermented feed has also obtained good development in China.Adopt the animals such as the feeding pig of fermented feed, can reach and promote growth of animal, the reduction disease of digestive tract incidence of disease, reduction pig house harmful gas concentration texts.

Yet, because the current fermented feed of China does not form unified production technical standard, add that bacterial classification source is complicated, fermentation technique falls behind, therefore cause China's fermented feed product quality very unstable, do not reach expected effect.

And at present both at home and abroad all from using the direct effect of fermented feed to study, yet there are no and feeding fermented feed is improved to the research report of aspect to meat quality.

Summary of the invention

The present invention has overcome technological difficulties, and a kind of microecological fermented forage of that turn waste into wealth, safe, green raising pork tenderness is provided.

The present invention realizes by following technological means:

Improving a microecological fermented forage for pork tenderness, is to take golden mushroom chaff as substrate, by probio mixed bacteria, through solid fermentation, is made.Probio mixed bacteria forms and volume ratio is respectively:

Enterococcus faecalis 10%-50%, gemma Bacillus acidi lactici 10%-50%, clostridium butyricum 10%-50%.

And above-mentioned each component viable bacteria content is respectively: enterococcus faecalis >=3,000,000,000,000/ml, gemma Bacillus acidi lactici >=10,000,000,000/ml, clostridium butyricum >=2,000,000,000/ml.

And the preferred proportion of above-mentioned each component is: enterococcus faecalis 50%, gemma Bacillus acidi lactici 25%, clostridium butyricum 25%.

The concrete preparation method of microecological fermented forage of this raising pork tenderness comprises the steps:

(1) by volume get enterococcus faecalis 10%-50%, gemma Bacillus acidi lactici 10%-50%, clostridium butyricum 10%-50%, mixes.

(2) probio mixed bacteria liquid is inoculated in to golden mushroom chaff by the 0.1%-0.5% of dry, controls moisture at 35%-45%.

(3) by the solid mixture sealing of having inoculated, at 30 ℃ of-35 ℃ of condition bottom fermentation 5-7 days.

The chaff of golden mushroom described in method contains wheat bran, corncob, cotton seed hulls.

Advantage of the present invention and beneficial effect are:

(1) the raw material golden mushroom chaff of the microecological fermented forage of this raising pork tenderness is the leftover bits and pieces of mushroom industry, the probiotic active metabolites such as each seed amino acid, digestive ferment after strain fermentation of the present invention, have been produced, and the nutrient utilization of bacterium chaff is improved greatly, reach forage standard.Can not only promote pig to the digestion of feed, reduction pig house harmful gas concentration, inhibition pathogen, raising immunity function, also can largely solve the problem of the feedstuff wretched insufficiencies such as current corn, dregs of beans.

(2) microecological fermented forage of this raising pork tenderness lays particular emphasis on the complete unification that promotes animal body and interior environment, and the quality of pork is improved significantly.

The specific embodiment

The present invention is described in further detail by following specific embodiment, but is not limited to the present embodiment.

Probio mixed bacteria forms and volume ratio is respectively:

The fermentation raw material adopting is the golden mushroom chaff that contains wheat bran, corncob, cotton seed hulls, and probio mixed bacteria liquid is seeded to bacterium chaff by the 0.1%-0.5% of dry, adds water management moisture at 35%-45%, and sealing, at 30 ℃ of-35 ℃ of condition bottom fermentation 5-7 days.

Embodiment 1:

(1) press enterococcus faecalis 50%, gemma Bacillus acidi lactici 25%, clostridium butyricum 25% ratio makes probio mixed bacteria liquid.

(2) probio mixed bacteria liquid is seeded to bacterium chaff by 0.1% of dry, adds water management moisture 40%, sealing, 30 ℃ of condition bottom fermentations 5 days.

Embodiment 2:

(1) press enterococcus faecalis 40%, gemma Bacillus acidi lactici 30%, clostridium butyricum 30% ratio makes probio mixed bacteria liquid.

(2) probio mixed bacteria liquid is seeded to bacterium chaff by 0.1% of dry, adds water management moisture 35%, sealing, 35 ℃ of condition bottom fermentations 5 days.

Embodiment 3:

(1) press enterococcus faecalis 40%, gemma Bacillus acidi lactici 20%, clostridium butyricum 40% ratio makes probio mixed bacteria liquid.

(2) probio mixed bacteria liquid is seeded to bacterium chaff by 0.3% of dry, adds water management moisture 40%, sealing, 30 ℃ of condition bottom fermentations 5 days.

Embodiment 4:

(1) press enterococcus faecalis 50%, gemma Bacillus acidi lactici 30%, clostridium butyricum 20% ratio makes probio mixed bacteria liquid.

(2) probio mixed bacteria liquid is seeded to bacterium chaff by 0.2% of dry, adds water management moisture 45%, sealing, 35 ℃ of condition bottom fermentations 7 days.

Contrast experiment's situation:

The microecological fermented forage that improves pork tenderness is admixed in feed in 10% ratio, allowed pig free choice feeding.

400 60 ages in days, growing and fattening pigs that body weight is close are divided into two groups of A, B.A group is experimental group, and B group is control group, 200 every group, feed after 60 days, and get at random 10 parts of pork samples for every group and carry out shearing force mensuration.In A group daily ration, in 10% ratio, admix the microecological fermented forage that improves pork tenderness.Experimental result is that the pork shearing force of A group is 49.1% of B group, and pork tenderness doubles, and difference is extremely remarkable.

Claims

1. improving a microecological fermented forage for pork tenderness, is to take golden mushroom chaff as substrate, by probio mixed bacteria, through solid fermentation, is made, and probio mixed bacteria forms and volume ratio is respectively:

Enterococcus faecalis 10%-50%

Gemma Bacillus acidi lactici 10%-50%

Clostridium butyricum 10%-50%.

2. the microecological fermented forage of raising pork tenderness according to claim 1, is characterized in that in described probio mixed bacteria, each component viable bacteria content is respectively:

Enterococcus faecalis >=3,000,000,000,000/ml

Gemma Bacillus acidi lactici >=10,000,000,000/ml

Clostridium butyricum >=2,000,000,000/m1.

3. the microecological fermented forage of raising pork tenderness according to claim 1, is characterized in that in described probio mixed bacteria, each component optimum ratio is enterococcus faecalis 50%, gemma Bacillus acidi lactici 25%, clostridium butyricum 25%.

4. the microecological fermented forage of raising pork tenderness according to claim 1, is characterized in that described golden mushroom chaff contains wheat bran, corncob, cotton seed hulls.

5. the microecological fermented forage of raising pork tenderness according to claim 1, it is characterized in that solid fermentation is to take golden mushroom chaff as substrate, probio mixed bacteria liquid is pressed to the 0.1%-0.5% inoculation of dry, add water management moisture at 35%-45%, sealing, under 30 ℃ of-35 ℃ of conditions, the solid fermentation through 5-7 days.