CN103627647A - Preparation method and use of lactobacillus plantarum for improving quality of poultry eggs - Google Patents
Preparation method and use of lactobacillus plantarum for improving quality of poultry eggs Download PDFInfo
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- CN103627647A CN103627647A CN201210295408.7A CN201210295408A CN103627647A CN 103627647 A CN103627647 A CN 103627647A CN 201210295408 A CN201210295408 A CN 201210295408A CN 103627647 A CN103627647 A CN 103627647A
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Abstract
The invention provides a preparation method and a use of lactobacillus plantarum for improving quality of poultry eggs and belongs to the field of animal nutrition and feed. The lactobacillus plantarum is preserved in the China general microbiological culture collection center and has a preservation number of CGMCC6455. The preparation method solves the problems of abuse of the existing traditional Chinese medicines and food safety. Use of probiotics as drug replacement products is a tendency of modern culture. The lactobacillus plantarum is obtained by single-bacterium deep liquid-state fermentation, has a low production cost and high live bacterium content and is a stable and efficient green feed additive.
Description
Technical field
The present invention relates to the preparation method of feeding probiotic bacterium.
Background technology
Along with the raising of people's living standard with to healthy attention, the challenge that the herding producer faces is continuous in order to meet human consumer and potential new markets needs, improve meat Egg Quality to keep the own relative perch that occupies in increasingly competitive market, therefore improve yolk and meat color is accepted by pork producer, affect egg product qualitative factor a lot, except the hereditary property of poultry itself, also have environmental nutrient and feeding and management etc.Wherein, by regulation and control, can play good effect.
But, China's feed improves meat Egg Quality and by the method for pharmaceutical chemicals, progressively causes people's worry at present, as Sudan red, the interpolation of the forbidden drugs such as clenbuterol hydrochloride and antibiotic excessive interpolation improve meat Egg Quality etc. and emerge in an endless stream, and food safety is threatened.The biology feed additive of exploitation safety non-toxic green improves the trend that meat is current animal husbandry development.
Plant lactobacillus is prokaryotic organism, and due to some bacterial strains, it can produce B group VITAMIN, carotene, and vitamin-E, the pigment moleculars such as exocellular polysaccharide, enter enteron aisle and can continue breeding, thereby can improve the quality of egg, improve color and luster.A lactobacillus plantarum has screened from pickles in our unit, experiment is found to improve Egg Quality, this bacterial strain is preserved in Chinese common micro-organisms culture presevation management committee's common micro-organisms center, deposit number CGMCC No.6455, preservation date is on August 17th, 2012, preservation classification plant lactobacillus (Lactobacillus plantarum) by name, preservation address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica.
Summary of the invention
The object of the invention is the novel tinting material of inventing for the abuse of current microbiotic and medicine, the noresidue of this product, toxicological harmless, the healthy novel fodder additive that foot is green.
The invention provides a kind of preparation method for probiotics, it comprises the steps:
1. the invention provides a kind of preparation method for feeding symphysis unit, it comprises the steps:
1) preparation seed culture medium 500ml, 121 ℃ of sterilizings 15 minutes;
2) bacterial classification is inoculated in to seed culture medium, cultivates 18 hours;
3) preparation seed is inoculated in 200L seeding tank, 121 ℃ of sterilizings 15 minutes;
4) by 2) cultivate the seed obtain and add in fermentor tank, the about 15-18 hour that ferments, it is 7.0 that fermenting process keeps pH:
5) fermented liquid in seeding tank is squeezed in 1 ton of fermentor tank by air pressure, continued fermentation 16-20 hour.
6) after fermentation ends, Plate Filtration fermented liquid is collected bacterium mud, adds carrier according to 15, after cryodrying and be plant lactobacillus.
Below technology contents of the present invention is described further.
1) seed culture medium is MRS meat soup.
2) fermentation culture based component is as follows
During the fermentation, mending ammoniacal liquor makes pH value keep 7.0 left and right.
| Raw material | Ratio |
| Brown sugar | 1％ |
[0019]?
| Peptone | 4％ |
| Dregs of beans | 1％ |
| Yeast powder | 2％ |
| Magnesium sulfate | 0.05％ |
| Manganous sulfate | 0.05％ |
| Sodium acetate | 0.5％ |
| Tween 80 | 0.1％ |
After fermentation stops, viable count of lactobacillus is 10
10cFU/ml.
This probiotics can be in the application of the poultry such as laying hen, quail and duck, and its consumption is as following table:
| Type of animal | Addition g/ ton |
| Laying hen | 500-1000 |
| Quail | 200-500 |
| Duck | 200-500 |
The fodder additives of the safety of a kind of green in compound micro-ecological preparation chamber of being prepared by the present invention is that the mode of regulating intestinal canal flora solves degradation problem under Egg Quality.
Embodiment
Further illustrate in an embodiment the present invention below.
The impact of embodiment 1 plant lactobacillus on the blue brown laying hen Egg Quality in sea
1 materials and methods
1.1 test materials
Bacterial classification: plant lactobacillus
Experimental animal: 1 4000 of the blue brown commercial generation laying hens in age in days sea
1.2 test design
4000 1 blue brown commercial generation laying hens in age in days sea are divided into 2 groups at random, every group of 5 repetitions, each repeats 400.Control group fed corn-soybean meal basal diet, test group is added 200g/ ton plant lactobacillus in basal diet, free choice feeding drinking-water, according to < < sea, blue brown layer breeding administrative manual > > manages.
1.3 test periods and place
On September 24th, 1 2011 on April 9th, 2010
The blue brown breeding layer chicken of Deqing, Hebei province Yuan Hai field
1.4 testing indexs and method
1.4.1 egg size
Adopt electronic scales to measure and respectively organize laying hen average egg weight, each repeats to take 5 pieces, average, and unit: gram (being accurate to 0.1 gram).
1.4.2 eggshell color
For avoiding the artificial error of identifying, this test eggshell color adopts Britain to produce TSS Egg Quality mensuration system QCR eggshell color reflectometer and measures (data are less, show that eggshell color is darker).
1.4.3 egg shape index
With vernier callipers, measure respectively transverse diameter length and the vertical path length of egg, i.e. egg longest diameter and the shortest diameter.
The transverse diameter of the vertical path length/egg of egg shape index=egg is long
1.4.4 eggshell strength
This test is measured laying hen eggshell strength with eggshell strength determinator, the Pa of unit, and 4 pieces of each replications are averaged.
1.4.5 shell thickness
This test is measured with shell thickness determinator: gets respectively major part, the microcephaly of egg, the eggshell of middle portion, with tweezers, rejects inner shell membrane, with shell thickness determinator, survey respectively its thickness, then the value of 3 is average, unit: mm.4 pieces of each replications are averaged.
1.4.6 yolk color
15 kinds of different yellow tone grade colorimetrics of Roche (Roche) colorimetric of use fan are conventionally used in the world in this test, add up quantity at different levels, ask its mean value.
1.4.7 hangh unit
Equally distributed three equidistant points (avoiding albumen frenulum) of getting between the mid point at yolk edge and dense albumen edge are measured albumen height with albumen height determinator, average.
Hangh unit=100 * Log (H-1.7W0.37+7.57)
In formula: H is dense albumen height (millimeter); W be egg size (gram)
1.4.8 yolk ratio
Measuring method: after egg is broken, remove after albumen and frenulum, measure yolk weight.
Yolk ratio (%)=(yolk weight/egg size) * 100
2 results and discussion
2.1 test-results
Testing data cartogram
2.2 interpretation of result
2.2.1 egg size
The weight of egg is not only the important indicator of the grade, freshness etc. of evaluation egg, is also an important character in breed breeding.In the feeding process of the blue brown laying hen in commercial generation sea, egg size directly affects raiser's economic interests.From testing data cartogram, can find out, the average egg weight of test group laying hen, higher than control group, illustrates that in feed, adding plant lactobacillus can improve the blue brown laying cycle of laying hens average egg weight in sea, increases the comprehensive benefit of breeding layer chicken.
2.2.2 eggshell color
The color of eggshell is relevant with the purine pigment of attached to it, it is generally acknowledged that the nutritive value of eggshell color and egg is without direct relation, but human consumer is when choosing egg, and often using eggshell color as one of judgement criteria, therefore darker eggshell color has higher commercial value.As can be seen from the table, test group eggshell color reflection coefficient is lower than control group, and the eggshell color of test group laying hen is darker than control group, illustrates that in feed, adding plant lactobacillus can deepen eggshell color, has more commercial value by contrast.
2.2.3 egg shape index
Egg shape index is for describing a parameter of the shape of egg.It is oval that the shape of standard birds, beasts and eggs should be, and egg shape index is between 1.3-1.35.Egg shape index is greater than 1.35 for slender type, is less than 1.30 for almost spherical.In table, can find out, the egg shape index of two groups of eggs, without marked difference, illustrates that in feed, adding plant lactobacillus does not make significant difference to the egg shape index of the blue brown Egg Production of Laying Hens in sea.
2.2.4 eggshell strength
The intensity of eggshell refers to the size of the withstand voltage degree of eggshell.Generally, the larger egg of eggshell strength cracky more not.Eggshell strength and shell thickness are proportionate.As can be seen from the table, test group eggshell strength is greater than control group, but both in the same order of magnitude, is more or less the same.Illustrate and in feed, add the eggshell strength that plant lactobacillus can improve the blue brown laying hen in sea to a certain extent.
2.2.5 shell thickness
Shell thickness is affected by the factors such as kind, weather, feed.Shell thickness and eggshell strength are proportionate, and closely related with the proportion of egg, and eggshell is thicker, and the proportion of egg is larger.As can be seen from the table, the shell thickness of test group egg is greater than control group, illustrates and in feed, adds the shell thickness that plant lactobacillus can improve the blue brown laying hen in sea to a certain extent.
2.2.6 yolk color
Yolk color is the index of weighing the yolk color depth.Generally, yolk color is relevant with nutrition, the egg that yolk color is darker, and vitamin contents is higher, particularly carotenoid and vitamin A.Meanwhile, human consumer is more prone to buy the darker egg of yolk color, so yolk color has a significant impact the commodity value of egg and price.As can be seen from the table, the yolk color of test group egg is graded higher than control group, and the yolk color of test group egg is darker, illustrates and in feed, adds the yolk color that plant lactobacillus can add the blue brown laying hen in deep-sea.
2.2.7 hangh unit
Hangh unit is according to egg size and dense albumen height, calculates a kind of method of its index by formula, can weigh the freshness of protein quality and egg, and it is important indicator and the common method of in the world Egg Quality being evaluated now.Dense albumen is higher, and egg is just fresher, and hangh unit is just larger.As can be seen from the table, the hangh unit of test group egg is higher than control group, illustrates and in feed, adds the hangh unit that plant lactobacillus can improve the blue brown laying hen in sea.
2.2.8 yolk ratio
Yolk ratio can reflect the ratio of the shared shell egg of yolk, and the large person of numerical value represents that Egg Quality is better.As can be seen from the table, the yolk proportion of test group egg is higher than control group, illustrates and in feed, adds the yolk proportion that plant lactobacillus can improve the blue brown laying hen in sea.
In sum, plant lactobacillus can effectively improve the Egg Quality of the blue brown laying hen in sea, is mainly manifested in and improves egg size and shell thickness and intensity, increases eggshell color and yolk color, improve yolk ratio and hangh unit, can make egg there is higher nutritive value and commercial value.
Accompanying drawing explanation
Fig. 1 is plant lactobacillus aspect graph under microscope
Fig. 2 is process route chart
Claims (6)
1. the invention provides a kind of use and can propose plant lactobacillus preparation method and the application thereof of poultry egg quality, it comprises the steps:
1) preparation seed culture medium 500ml, 121 ℃ of sterilizings 15 minutes;
2) bacterial classification is inoculated in to seed culture medium, cultivates 18 hours;
3) preparation seed is inoculated in 200L seeding tank, 121 ℃ of sterilizings 15 minutes;
4) by 2) cultivate the seed obtain and add in fermentor tank, the about 15-18 hour that ferments, it is 7.0 that fermenting process keeps pH;
5) fermented liquid in seeding tank is squeezed in 1 ton of fermentor tank by air pressure, continued fermentation 16-20 hour.
6) after fermentation ends, Plate Filtration fermented liquid is collected bacterium mud, adds carrier according to 1: 5, after cryodrying and be plant lactobacillus.
2. according to the preparation method of claim 1, wherein said lactobacillus-fermented substratum is brown sugar 4%, peptone 1%, yeast powder 2%, magnesium sulfate 0.05%, manganous sulfate 0.05%, sodium acetate 0.5%, dipotassium hydrogen phosphate 0.2%.
3. preparation method according to claim 1, wherein said its composition of milk-acid bacteria seed substratum is peptone 1%, extractum carnis 1% yeast extract paste 0.5%, diammonium hydrogen citrate 0.2%, glucose 2%, magnesium sulfate 0.05%, manganous sulfate 0.025%, calcium carbonate 0.5%.
4. preparation method according to claim 1, wherein said carrier components is trehalose 10%, chitosan 10%, powdered rice hulls 80%.
5. preparation method according to claim 1, is characterized in that adopting PH-STAT method, high density fermentation, and final fermented liquid viable count is 10
10cFU/ml.
6. by the plant lactobacillus preparation method that can put forward poultry egg quality, its method according to claim 1-5 is prepared from.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104630117A (en) * | 2015-02-12 | 2015-05-20 | 青岛九和宜生生物科技有限公司 | Lactobacillus plantarum capable of improving chicken intestinal microflora structure and application of lactobacillus plantarum |
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| CN102041238A (en) * | 2009-10-22 | 2011-05-04 | 中国农业大学 | Lactobacillus plantarum, method for fermenting and preparing bacteriocin of Lactobacillus plantarum, and application of Lactobacillus plantarum and bacteriocin |
| CN102178083A (en) * | 2011-04-13 | 2011-09-14 | 山东和美华农牧科技股份有限公司 | Premixed feed for improving eggshell quality of hyline brower laying hen |
| CN102228150A (en) * | 2011-06-29 | 2011-11-02 | 北京康华远景科技有限公司 | Eggshell quality improver |
| CN102533611A (en) * | 2012-02-10 | 2012-07-04 | 中国农业科学院农业资源与农业区划研究所 | Efficient phosphorus-dissolution promotion bacteria, microbial agent prepared from same and application of microbial agent |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102041238A (en) * | 2009-10-22 | 2011-05-04 | 中国农业大学 | Lactobacillus plantarum, method for fermenting and preparing bacteriocin of Lactobacillus plantarum, and application of Lactobacillus plantarum and bacteriocin |
| CN102178083A (en) * | 2011-04-13 | 2011-09-14 | 山东和美华农牧科技股份有限公司 | Premixed feed for improving eggshell quality of hyline brower laying hen |
| CN102228150A (en) * | 2011-06-29 | 2011-11-02 | 北京康华远景科技有限公司 | Eggshell quality improver |
| CN102533611A (en) * | 2012-02-10 | 2012-07-04 | 中国农业科学院农业资源与农业区划研究所 | Efficient phosphorus-dissolution promotion bacteria, microbial agent prepared from same and application of microbial agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104630117A (en) * | 2015-02-12 | 2015-05-20 | 青岛九和宜生生物科技有限公司 | Lactobacillus plantarum capable of improving chicken intestinal microflora structure and application of lactobacillus plantarum |
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Application publication date: 20140312 |