CN108653518B - Probiotic fermented traditional Chinese medicine preparation and preparation method thereof - Google Patents
Probiotic fermented traditional Chinese medicine preparation and preparation method thereof Download PDFInfo
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
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- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
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Abstract
The invention discloses a probiotic fermented traditional Chinese medicine preparation and a preparation method thereof, and belongs to the technical field of livestock breeding. The probiotic fermented traditional Chinese medicine preparation comprises the following raw materials: chinese herbal medicines and probiotics, wherein the Chinese herbal medicines comprise: angelica, white peony root, prepared rehmannia root, ligusticum wallichii, astragalus mongholicus, codonopsis pilosula, radix bupleuri, rhizoma cyperi, cowherb seed, spina gleditsiae, fructus liquidambaris, leonurus and dandelion, wherein the probiotics comprise: enterococcus faecium, lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae and rhizopus oryzae. After the raw materials of the probiotic fermented traditional Chinese medicine preparation are fermented, enterococcus faecium, lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae and rhizopus oryzae can promote the rupture of plant cell walls of traditional Chinese medicines, so that effective components can be released, and beneficial substances are greatly increased, and can improve the intestinal health of sows, so that the food digestion and absorption of the sows are promoted, and the lactation yield and quality of the sows are improved.
Description
Technical Field
The invention relates to the technical field of livestock breeding, in particular to a probiotic fermented traditional Chinese medicine preparation and a preparation method thereof.
Background
The pig raising industry occupies an important position in the economic development of the animal husbandry in China. With the intensive and conglobate development of the pig raising industry, sows become a key link of breeding.
Lactating sows are responsible for feeding newborn piglets and maintaining the continuous development of the whole pig group. The improvement of the breeding technology and the innovation of the breeding management greatly improve the nutrition level of the swinery, which also causes the overnutrition of the sow. The over-nutrition can cause the sows to be too fat, and the over-fat sows are easy to cause endocrine disturbance, so that the postpartum lactation yield of the sows can be seriously reduced.
Disclosure of Invention
The embodiment of the invention provides a probiotic fermented traditional Chinese medicine preparation and a preparation method thereof, and the probiotic fermented traditional Chinese medicine preparation can improve the lactation yield of sows. The technical scheme is as follows:
on one hand, the embodiment of the invention provides a probiotic fermented traditional Chinese medicine preparation, which comprises the following raw materials: chinese herbal medicines and probiotics, wherein the Chinese herbal medicines comprise: angelica, white peony root, prepared rehmannia root, ligusticum wallichii, astragalus mongholicus, codonopsis pilosula, radix bupleuri, rhizoma cyperi, cowherb seed, spina gleditsiae, fructus liquidambaris, leonurus and dandelion, wherein the probiotics comprise: enterococcus faecium, lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae and rhizopus oryzae, and the angelica, the white paeony root, the prepared rehmannia root, the ligusticum wallichii, the astragalus mongholicus, the codonopsis pilosula, the radix bupleuri, the rhizoma cyperi, the cowherb seed, the spina gleditsiae, the fructus liquidambaris, the motherwort, the dandelion, the enterococcus faecium, the lactobacillus plantarum, the bacillus subtilis, the saccharomyces cerevisiae and the rhizopus oryzae are respectively prepared in parts by weight: 10 to 20 parts, 0.1 to 0.2 parts, and 0.1 to 0.2 parts.
On the other hand, the embodiment of the invention provides a preparation method of a probiotic fermented traditional Chinese medicine preparation, which comprises the following steps:
mixing the Chinese herbal medicines in the raw materials, crushing to obtain a mixture, mixing the mixture with water to obtain a mixed solution, and curing the mixed solution to obtain a Chinese herbal medicine mixture;
adding probiotics in the raw materials into the traditional Chinese medicine mixture, and fermenting the raw materials at the temperature of 35-37 ℃ for 36 hours to obtain raw material fermentation liquor;
and drying the raw material fermentation liquor to obtain the probiotic fermentation traditional Chinese medicine preparation.
Specifically, corn flour, bran or rice flour is added into the mixture and then mixed with water to obtain a mixed solution. Corn flour, bran or rice can be used as a fermentation substrate to promote fermentation.
Specifically, the volume ratio of the mixture to water is 10: 3.
Specifically, the method for curing treatment comprises the following steps: and introducing steam into the mixed solution, heating to 90-95 ℃, and keeping for 20 min.
Specifically, the preparation method of the probiotics comprises the following steps:
inoculating the enterococcus faecium into a lactic acid bacteria culture medium according to the inoculation amount of 0.5%, and performing heat preservation and activation for 2 hours at the temperature of 30 +/-5 ℃ to obtain an activation liquid of the enterococcus faecium;
inoculating the lactobacillus plantarum into a lactobacillus culture medium according to the inoculation amount of 0.5%, and performing heat preservation and activation for 2 hours at the temperature of 30 +/-5 ℃ to obtain an activation solution of the lactobacillus plantarum;
inoculating the bacillus subtilis into a bacillus subtilis culture medium according to the inoculation amount of 1%, and performing heat preservation and activation for 2 hours at the temperature of 30 +/-5 ℃ to obtain an activation solution of the bacillus subtilis;
inoculating the saccharomyces cerevisiae into a fungus culture medium according to the inoculation amount of 0.2%, and carrying out heat preservation and activation for 2 hours at the temperature of 28 +/-2 ℃ to obtain an activation solution of the saccharomyces cerevisiae;
inoculating the rhizopus oryzae into a fungus culture medium according to the inoculation amount of 0.2%, and carrying out heat preservation and activation for 2 hours at the temperature of 28 +/-2 ℃ to obtain an activation solution of the rhizopus oryzae;
mixing the enterococcus faecium activating solution, the lactobacillus plantarum activating solution, the bacillus subtilis activating solution, the saccharomyces cerevisiae activating solution and the rhizopus oryzae activating solution according to the volume ratio of 1:1:1:1:1 to obtain a mixed bacteria activating solution;
adding the mixed bacteria activating solution into the traditional Chinese medicine mixture at the temperature of 30-35 ℃, wherein the weight ratio of the mixed bacteria activating solution to the traditional Chinese medicine mixture is (3-4): 13, and performing raw material fermentation.
Further, the preparation method of the lactic acid bacteria culture medium comprises the following steps: respectively weighing 10 parts by weight of peptone, 10 parts by weight of beef extract, 5 parts by weight of yeast extract, 2 parts by weight of diammonium hydrogen citrate, 20 parts by weight of glucose, 5 parts by weight of sodium acetate, 0.58 part by weight of magnesium sulfate heptahydrate and 100 parts by weight of distilled water, mixing to prepare a lactic acid bacteria culture solution, heating the lactic acid bacteria culture solution to 90-100 ℃, and preserving heat for 1h to obtain the lactic acid bacteria culture solution.
Further, the preparation method of the bacillus subtilis culture medium comprises the following steps: respectively weighing 5 parts by weight of peptone, 1.5 parts by weight of beef extract, 2.5 parts by weight of sodium chloride and 50 parts by weight of distilled water, mixing to prepare a bacillus subtilis culture medium, heating the bacillus subtilis culture medium to 90-100 ℃, and preserving heat for 1h to obtain the bacillus subtilis culture medium.
Further, the preparation method of the fungus culture medium comprises the following steps: weighing 6 parts by weight of potato powder, 20 parts by weight of glucose and 100 parts by weight of distilled water respectively, mixing, preparing into a fungus culture solution, heating the fungus culture solution to 90-100 ℃, and preserving heat for 1h to obtain the fungus culture medium.
Specifically, the method for drying the raw material fermentation liquor comprises the following steps: drying the raw material fermentation liquor at 240-260 ℃ for 10 s.
Specifically, the crushed Chinese herbal medicines are 50-60 meshes.
The technical scheme provided by the embodiment of the invention has the following beneficial effects: the probiotics in the raw materials take Chinese herbal medicines as fermentation substrates, during the fermentation process, the growth and metabolism of the bacillus subtilis and the rhizopus oryzae generate protease, amylase and cellulase, and the protease, the amylase and the cellulase can assist the digestion and absorption of nutrient substances, improve the digestibility and promote the lactation of sows; growth and metabolism of enterococcus faecium and lactobacillus plantarum generate lactic acid and bacteriocin, wherein the lactic acid is used for maintaining an acidic environment of an intestinal tract and providing energy for sows, and the bacteriocin can kill intestinal pathogenic bacteria and keep the intestinal tract of the sows healthy; the growth and metabolism of the saccharomyces cerevisiae can generate aromatic substances such as acetic acid, ethanol and the like, and the aromatic substances such as the ethanol and the like can reduce and eliminate the bitter and astringent odor of the traditional Chinese medicine, so that the sow can conveniently eat the feed. Under the fermentation effect of probiotics, the Chinese medicinal plant cell wall can be promoted to be broken, and the Chinese angelica, the white paeony root, the prepared rehmannia root and the szechuan lovage rhizome can enrich the blood and generate the blood, so that the production of the milk of the sow is promoted; the cowherb seed and the beautiful sweetgum fruit can promote the breast of the sow to secrete milk; bupleuri radix, herba Leonuri, herba Taraxaci, rhizoma Cyperi and spina Gleditsiae have antiinflammatory and repercussive effects, and can be used for preventing breast swelling and pain and inflammation.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
Fig. 1 is a graph comparing the lactation amounts of sows in the test group and the control group provided by the embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in further detail below.
Example one
The embodiment of the invention provides a probiotic fermented traditional Chinese medicine preparation, which comprises the following raw materials: chinese herbal medicine and probiotics, the Chinese herbal medicine includes: angelica, white peony root, prepared rehmannia root, ligusticum wallichii, astragalus root, codonopsis pilosula, radix bupleuri, rhizoma cyperi, cowherb seed, spina gleditsiae, beautiful sweetgum fruit, motherwort and dandelion, wherein the probiotics comprise: enterococcus faecium, lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae and rhizopus oryzae, and the angelica, the white paeony root, the prepared rehmannia root, the ligusticum wallichii, the astragalus mongholicus, the codonopsis pilosula, the radix bupleuri, the rhizoma cyperi, the cowherb seed, the spina gleditsiae, the fructus liquidambaris, the motherwort, the dandelion, the enterococcus faecium, the lactobacillus plantarum, the bacillus subtilis, the saccharomyces cerevisiae and the rhizopus oryzae are respectively prepared in parts by weight: 15 parts, 10 parts, 20 parts, 10 parts, 15 parts, 10 parts, 0.2 parts, 0.1 parts, and 0.2 parts.
The embodiment of the invention provides a preparation method of a probiotic fermented traditional Chinese medicine preparation, which comprises the following steps:
mixing the Chinese herbal medicines in the raw materials and then crushing, wherein the Chinese angelica, the white paeony root, the prepared rehmannia root, the szechuan lovage rhizome, the membranous milkvetch root, the pilose asiabell root, the Chinese thorowax root, the nutgrass galingale rhizome, the cowherb seed, the spina gleditsiae, the beautiful sweetgum fruit and the motherwort herb are respectively prepared from the following dandelion herbs in parts by weight: 15 parts, 10 parts, 20 parts, 10 parts, 15 parts, 10 parts and 10 parts, adding 10 parts by weight of corn flour to obtain a mixture, mixing the mixture and water according to a volume ratio of 10:3 to obtain a mixed solution, and curing the mixed solution to obtain a traditional Chinese medicine mixture; in practice, the Chinese herbal medicine can also be pulverized together with corn, bran or rice.
Adding probiotics in the raw materials into the traditional Chinese medicine mixture, and fermenting the raw materials at the temperature of 35-37 ℃ for 36 hours to obtain raw material fermentation liquor;
and drying the raw material fermentation liquor to obtain the probiotic fermentation traditional Chinese medicine preparation.
Specifically, the method for curing treatment comprises the following steps: and introducing steam into the mixed solution, and heating to 90-95 ℃ for 20 min.
Specifically, the preparation method of the probiotics comprises the following steps:
inoculating enterococcus faecium into a lactic acid bacteria culture medium according to the inoculation amount of 0.5%, and performing heat preservation and activation at 30 +/-5 ℃ for 2 hours to obtain an activated liquid of the enterococcus faecium;
inoculating lactobacillus plantarum in a lactobacillus culture medium according to the inoculation amount of 0.5%, and performing heat preservation and activation for 2 hours at the temperature of 30 +/-5 ℃ to obtain an activating solution of lactobacillus plantarum;
inoculating bacillus subtilis into a bacillus subtilis culture medium according to the inoculation amount of 1%, and performing heat preservation and activation for 2 hours at the temperature of 30 +/-5 ℃ to obtain an activation solution of the bacillus subtilis;
inoculating saccharomyces cerevisiae into a fungus culture medium according to the inoculation amount of 0.2%, and carrying out heat preservation and activation for 2 hours at the temperature of 28 +/-2 ℃ to obtain an activation solution of the saccharomyces cerevisiae;
inoculating rhizopus oryzae into a fungus culture medium according to the inoculation amount of 0.2%, and carrying out heat preservation and activation for 2h at the temperature of 28 +/-2 ℃ to obtain an activation solution of the rhizopus oryzae;
mixing an enterococcus faecium activating solution, a lactobacillus plantarum activating solution, a bacillus subtilis activating solution, a saccharomyces cerevisiae activating solution and a rhizopus oryzae activating solution according to a volume ratio of 1:1:1:1:1 to obtain a mixed bacteria activating solution;
adding the mixed bacteria activating solution into a traditional Chinese medicine mixture at the temperature of 30-35 ℃, wherein the weight ratio of the mixed bacteria activating solution to the traditional Chinese medicine mixture is 3:13, and performing raw material fermentation.
Further, the preparation method of the lactic acid bacteria culture medium comprises the following steps: respectively weighing 10 parts by weight of peptone, 10 parts by weight of beef extract, 5 parts by weight of yeast extract, 2 parts by weight of diammonium hydrogen citrate, 20 parts by weight of glucose, 5 parts by weight of sodium acetate, 0.58 part by weight of magnesium sulfate heptahydrate and 100 parts by weight of distilled water, mixing to prepare a lactic acid bacteria culture solution, heating the lactic acid bacteria culture solution to 90-100 ℃, and preserving heat for 1h to obtain the lactic acid bacteria culture medium.
Further, the preparation method of the bacillus subtilis culture medium comprises the following steps: respectively weighing 5 parts by weight of peptone, 1.5 parts by weight of beef extract, 2.5 parts by weight of sodium chloride and 50 parts by weight of distilled water, mixing to prepare a bacillus subtilis culture solution, heating the bacillus subtilis culture solution to 90-100 ℃, and preserving heat for 1h to obtain the bacillus subtilis culture medium.
Further, the preparation method of the fungus culture medium comprises the following steps: weighing 6 parts by weight of potato powder, 20 parts by weight of glucose and 100 parts by weight of distilled water respectively, mixing, preparing into a fungus culture solution, heating the fungus culture solution to 90-100 ℃, and preserving heat for 1h to obtain the fungus culture medium.
Specifically, the method for drying the raw material fermentation liquor comprises the following steps: drying the raw material fermentation liquor at 240-260 ℃ for 10 s. During drying, the upper temperature limit of the rotary drying kiln is 260 ℃, the lower temperature limit is 240 ℃, and when the air outlet temperature of the rotary drying kiln reaches 65 ℃, the raw material fermentation liquor is sent to be dried.
Specifically, the crushed Chinese herbal medicines are 50-60 meshes.
The components and the content of the probiotic fermented traditional Chinese medicine preparation obtained in the first embodiment are analyzed, and the specific analysis result is shown in table 1.
Table 1 shows the composition and content of the probiotic fermented Chinese medicinal preparation
| Composition of ingredients | Content (wt.) |
| Protease enzyme | 156.05U/g |
| Amylase | 650.0U/g |
| Cellulase enzymes | 170.17U/g |
| Lactic acid | 105μmol/g |
| Bacteriocin | 255IU/ml |
As can be seen from table 1, the probiotic fermented traditional Chinese medicine preparation prepared in the first embodiment includes: proteases, cellulases, lactic acid and bacteriocins.
Example two
The embodiment of the invention provides a probiotic fermented traditional Chinese medicine preparation, which comprises the following raw materials: chinese herbal medicine and probiotics, the Chinese herbal medicine includes: angelica, white peony root, prepared rehmannia root, ligusticum wallichii, astragalus root, codonopsis pilosula, radix bupleuri, rhizoma cyperi, cowherb seed, spina gleditsiae, beautiful sweetgum fruit, motherwort and dandelion, wherein the probiotics comprise: enterococcus faecium, lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae and rhizopus oryzae, and the angelica, the white paeony root, the prepared rehmannia root, the ligusticum wallichii, the astragalus mongholicus, the codonopsis pilosula, the radix bupleuri, the rhizoma cyperi, the cowherb seed, the spina gleditsiae, the fructus liquidambaris, the motherwort, the dandelion, the enterococcus faecium, the lactobacillus plantarum, the bacillus subtilis, the saccharomyces cerevisiae and the rhizopus oryzae are respectively prepared in parts by weight: 10 parts, 15 parts, 10 parts, 15 parts, 0.1 parts, 0.2 parts, and 0.2 parts. The preparation method of the probiotic fermented traditional Chinese medicine preparation refers to the first embodiment.
EXAMPLE III
The embodiment of the invention provides a probiotic fermented traditional Chinese medicine preparation, which comprises the following raw materials: chinese herbal medicine and probiotics, the Chinese herbal medicine includes: angelica, white peony root, prepared rehmannia root, ligusticum wallichii, astragalus root, codonopsis pilosula, radix bupleuri, rhizoma cyperi, cowherb seed, spina gleditsiae, beautiful sweetgum fruit, motherwort and dandelion, wherein the probiotics comprise: enterococcus faecium, lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae and rhizopus oryzae, and the angelica, the white paeony root, the prepared rehmannia root, the ligusticum wallichii, the astragalus mongholicus, the codonopsis pilosula, the radix bupleuri, the rhizoma cyperi, the cowherb seed, the spina gleditsiae, the fructus liquidambaris, the motherwort, the dandelion, the enterococcus faecium, the lactobacillus plantarum, the bacillus subtilis, the saccharomyces cerevisiae and the rhizopus oryzae are respectively prepared in parts by weight: 20 parts, 10 parts, 20 parts, 0.2 parts, 0.1 parts, and 0.1 parts. The preparation method of the probiotic fermented traditional Chinese medicine preparation refers to the first embodiment.
The probiotic fermented traditional Chinese medicine preparation prepared in the first embodiment is subjected to a performance test, and the performance test specifically comprises the following steps:
(1) 10 pregnant sows which have born 3-4 births are selected in the test, randomly divided into 2 groups (5 in each group), and used as a test group and a control group.
Feeding basal diet to control group; the test group is fed with basic ration and probiotic fermented traditional Chinese medicine preparation, wherein the mass fraction of the probiotic fermented traditional Chinese medicine preparation in the basic ration is 0.3%, and the daily feeding amount of the control group is the same as that of the test group. The trial started on day 10 prenatally of the pregnant sow until day 28 of weaning of the piglets.
The basic ration selected in this embodiment includes: the feed comprises corn, bran, soybean meal, fish meal and a premix, wherein the mass fractions of the corn, the bran, the soybean meal, the fish meal and the premix are 65%, 5%, 24%, 2% and 4% respectively. Each kilogram of premix comprises: vitamin A75 KIU, vitamin D35KIU, vitamin E1100 IU, vitamin K313mg of vitamin B125mg of vitamin B250mg, pantothenic acid 300mg, nicotinic acid 250mg, vitamin B625mg, biotin 6mg, folic acid 30mg, vitamin B12380 mug of copper 250mg, iron 2000mg, manganese 500mg, zinc 1300mg, iodine 4mg, selenium 8mg, calcium 14% and total phosphorus 7%, the nutritional indicators and nutritional levels of the basic ration are shown in table 2.
TABLE 2 nutritional indicators and nutritional levels for basal diets
The pigsty was thoroughly disinfected before the test, and the test group and the control group were both performed according to the conventional pigsty management and immunization program.
The pregnant sows are fed with two meals every day before delivery, each meal is regularly and quantitatively fed, the first meal is fed at 7:00 am, the second meal is fed at 5:00 pm, and the feeding amount of the two meals every day is 3.5 kg. The feeding amount of the pregnant sow from 10 days before delivery to 3 days after delivery is not increased, and the pregnant sow is fed for 3 times every day without limiting the food intake from 4 days after delivery.
The results were recorded for each piglet, as shown in table 3.
Table 3 shows the reproductive performance of sows
In table 3, the same row of shoulder letters indicates no significant difference (p >0.05), and the same row of shoulder letters indicates significant difference (p < 0.05).
As can be seen from Table 3, the survival rate, average weight of weaned piglets and average daily gain of 0-28 days old of the test group are significantly higher than those of the control group; when the piglets are 0-28 days old, the average weight gain of the piglets in the test group is 8.90 percent higher than that of the piglets in the control group. From birth to weaning of the piglets, breast milk is taken as the whole energy source, the piglets are not restricted to eat during lactation, and the lactation yield of the sows is positively correlated with the weight gain of the piglets, so that the lactation yield of the sows in the test group is inferred to be obviously greater than that of the control group.
Specifically, the body conditions of the sows and piglets were recorded within 10 days before and 24 hours after the birth, respectively. The backfat thickness of the sows is measured at the current days of delivery and weaning, and the backfat loss is calculated.
Table 4 shows the weights of the sows
Table 5 shows the backfat thickness of sows
In tables 4 and 5, the same row of shoulder marks means no significant difference (p >0.05), and the same row of shoulder marks means significant difference (p < 0.05).
As can be seen from table 4 and table 5, the weight loss during lactation and the loss of fat thickness during lactation of the sows in the test group were both smaller than those in the control group, and it can be concluded that the lactation amount of the sows in the test group was larger than that in the control group.
The lactation yield of the sow is measured on the 10 th day and the 20 th day after the sow is delivered, milk samples are collected from the nipples of the front, middle and back 3 parts of the sow by a manual squeezing method on the 6:00, 12:00, 18:00 and 24:00 days, the average value of the lactation yields measured 4 times is taken to draw a comparison graph after the milk samples are uniformly mixed, and the specific result is shown in figure 1, and as can be seen from figure 1, the lactation yield of the sow in the test group is obviously higher than that of the sow in the control group.
And (3) milk component determination: milk samples are collected from the nipples of 3 parts of the sow in front, middle and back respectively by a hand squeezing method at 24 hours, 10 days and 20 days after the sow is delivered, and after the milk samples are uniformly mixed, the milk protein, the milk fat and the lactose content and the content of Insulin-like Growth Factors (IGF-I) in the milk samples are respectively analyzed, and the specific results are shown in Table 6.
Table 6 milk composition of sows
In table 6, the same row of shoulder letters indicates no significant difference (p >0.05), and the same row of shoulder letters indicates significant difference (p < 0.05).
As can be seen from Table 6, the milk protein, milk fat, lactose contents and milk insulin-like growth factor I of the test group are all significantly higher than those of the control group 10 days after delivery, and it can be seen that the milk nutrient content of the sows in the test group is higher. Milk protein, milk fat and lactose are nutritional sources of piglets; the increase of IGF-I promotes glucose and amino acid absorption, and participates in bone anabolism.
And (3) measuring serum hormone and biochemical indexes of the sow: respectively collecting blood from ear vein on day 10 before parturition and day 10 after parturition of pregnant sow, separating serum, and analyzing hormone indexes of serum, wherein the hormone indexes comprise: prolactin (PRL), Insulin (INS) and IGF-I, and also biochemical serum markers including: blood glucose, total serum protein, albumin and globulin, with specific results as shown in table 7.
Table 7 shows the hormone index and biochemical index of the serum of the sow
In table 7, the same row of shoulder letters indicates no significant difference (p >0.05), and the same row of shoulder letters indicates significant difference (p < 0.05).
As can be seen from Table 7, at 10 days after delivery, the serum of the sows in the test group has increased prolactin, insulin and IGF-1, the contents of insulin and IGF-I are obviously increased, the insulin can promote the synthesis of glycogen, fat and protein, the IGF-I has the similar function with the insulin, and meanwhile, the IGF-I can improve the action efficiency of the insulin, so that the lactation yield of the sows can be improved. The four biochemical indexes of the test group are all higher than those of the control group, wherein the contents of total blood protein, albumin and globulin are obviously higher than those of the control group, the milk is formed by converting the blood in the sow, and the blood sugar, the blood protein, the albumin and the globulin in the blood of the sow are high, which means that a large amount of energy is used for converting the blood sugar, the blood protein, the albumin and the globulin in the sow body into the milk, which also means that the lactation yield of the sow is large, and simultaneously, the contents of the blood sugar, the blood protein, the albumin and the globulin in the blood are high, and the quality of the milk produced by the sow is good.
The embodiment of the invention provides a probiotic fermented traditional Chinese medicine preparation, wherein probiotics in raw materials take Chinese herbal medicines as fermentation substrates, during fermentation, bacillus subtilis and rhizopus oryzae grow and metabolize to generate protease, amylase and cellulase, and the protease, amylase and cellulase can assist digestion and absorption of nutrients, improve digestibility and promote lactation of sows; growth and metabolism of enterococcus faecium and lactobacillus plantarum generate lactic acid and bacteriocin, wherein the lactic acid is used for maintaining an acidic environment of an intestinal tract and providing energy for sows, and the bacteriocin can kill intestinal pathogenic bacteria and keep the intestinal tract of the sows healthy; the growth and metabolism of the saccharomyces cerevisiae can generate aromatic substances such as acetic acid, ethanol and the like, and the aromatic substances such as the ethanol and the like can reduce and eliminate the bitter and astringent odor of the traditional Chinese medicine, so that the sow can conveniently eat the feed. Under the fermentation effect of probiotics, the Chinese medicinal plant cell wall can be promoted to be broken, and the Chinese angelica, the white paeony root, the prepared rehmannia root and the szechuan lovage rhizome can enrich the blood and generate the blood, so that the production of the milk of the sow is promoted; the cowherb seed and the beautiful sweetgum fruit can promote the breast of the sow to secrete milk; bupleuri radix, herba Leonuri, herba Taraxaci, rhizoma Cyperi and spina Gleditsiae have antiinflammatory and repercussive effects, and can be used for preventing breast swelling and pain and inflammation.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A probiotic fermented traditional Chinese medicine preparation is characterized by being prepared from Chinese herbal medicines and probiotics, wherein the Chinese herbal medicines comprise Chinese angelica, white paeony root, prepared rehmannia root, ligusticum wallichii, astragalus mongholicus, codonopsis pilosula, radix bupleuri, rhizoma cyperi, cowherb seed, spina gleditsiae, fructus liquidambaris, motherwort and dandelion, the probiotics comprise enterococcus faecium, lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae and rhizopus oryzae, and the Chinese angelica, the white paeony root, the prepared rehmannia root, the ligusticum wallichii, the astragalus mongholicus, the codonopsis pilosula, the radix bupleuri, the rhizoma cyperi, the cowherb seed, the spina gleditsiae, the fructus liquidambaris, the motherwort, the dandelion, the enterococcus faecium, the lactobacillus plantarum, the bacillus subtilis, the saccharomyces cerevisiae and the rhizopus oryzae are respectively in parts by weight: 10 to 20 parts, 0.1 to 0.2 parts, and 0.1 to 0.2 parts.
2. A method of preparing the probiotic fermented traditional Chinese medicine preparation of claim 1, wherein the method comprises:
mixing the Chinese herbal medicines in the raw materials, crushing to obtain a mixture, mixing the mixture with water to obtain a mixed solution, and curing the mixed solution to obtain a Chinese herbal medicine mixture;
adding the probiotics into the traditional Chinese medicine mixture, and fermenting the raw materials at the temperature of 35-37 ℃ for 36 hours to obtain raw material fermentation liquor;
and drying the raw material fermentation liquor to obtain the probiotic fermentation traditional Chinese medicine preparation.
3. The method of claim 2, wherein the corn meal, bran or rice meal is added to the mixture and then mixed with water to obtain a mixture.
4. The method of claim 2, wherein the curing process comprises: and introducing steam into the mixed solution, heating to 90-95 ℃, and keeping for 20 min.
5. The method of claim 2, wherein the probiotic bacteria are prepared by a method comprising:
inoculating the enterococcus faecium into a lactic acid bacteria culture medium according to the inoculation amount of 0.5%, and performing heat preservation and activation for 2 hours at the temperature of 30 +/-5 ℃ to obtain an activation liquid of the enterococcus faecium;
inoculating the lactobacillus plantarum into a lactobacillus culture medium according to the inoculation amount of 0.5%, and performing heat preservation and activation for 2 hours at the temperature of 30 +/-5 ℃ to obtain an activation solution of the lactobacillus plantarum;
inoculating the bacillus subtilis into a bacillus subtilis culture medium according to the inoculation amount of 1%, and performing heat preservation and activation for 2 hours at the temperature of 30 +/-5 ℃ to obtain an activation solution of the bacillus subtilis;
inoculating the saccharomyces cerevisiae into a fungus culture medium according to the inoculation amount of 0.2%, and carrying out heat preservation and activation for 2 hours at the temperature of 28 +/-2 ℃ to obtain an activation solution of the saccharomyces cerevisiae;
inoculating the rhizopus oryzae into a fungus culture medium according to the inoculation amount of 0.2%, and carrying out heat preservation and activation for 2 hours at the temperature of 28 +/-2 ℃ to obtain an activation solution of the rhizopus oryzae;
mixing the enterococcus faecium activating solution, the lactobacillus plantarum activating solution, the bacillus subtilis activating solution, the saccharomyces cerevisiae activating solution and the rhizopus oryzae activating solution according to the volume ratio of 1:1:1:1:1 to obtain a mixed bacteria activating solution;
adding the mixed bacteria activating solution into the traditional Chinese medicine mixture at the temperature of 30-35 ℃, wherein the weight ratio of the mixed bacteria activating solution to the traditional Chinese medicine mixture is (3-4): 13, and performing raw material fermentation.
6. The method according to claim 5, wherein the lactic acid bacteria culture medium is prepared by a method comprising: respectively weighing 10 parts by weight of peptone, 10 parts by weight of beef extract, 5 parts by weight of yeast extract, 2 parts by weight of diammonium hydrogen citrate, 20 parts by weight of glucose, 5 parts by weight of sodium acetate, 0.58 part by weight of magnesium sulfate heptahydrate and 100 parts by weight of distilled water, mixing to prepare a lactic acid bacteria culture solution, heating the lactic acid bacteria culture solution to 90-100 ℃, and preserving heat for 1h to obtain the lactic acid bacteria culture solution.
7. The method according to claim 5, wherein the Bacillus subtilis medium is prepared by a method comprising: respectively weighing 5 parts by weight of peptone, 1.5 parts by weight of beef extract, 2.5 parts by weight of sodium chloride and 50 parts by weight of distilled water, mixing to prepare a bacillus subtilis culture medium, heating the bacillus subtilis culture medium to 90-100 ℃, and preserving heat for 1h to obtain the bacillus subtilis culture medium.
8. The method of claim 5, wherein the fungal culture medium is prepared by a method comprising: weighing 6 parts by weight of potato powder, 20 parts by weight of glucose and 100 parts by weight of distilled water respectively, mixing, preparing into a fungus culture solution, heating the fungus culture solution to 90-100 ℃, and preserving heat for 1h to obtain the fungus culture medium.
9. The method of claim 2, wherein the drying the feedstock fermentation broth comprises: drying the raw material fermentation liquor at 240-260 ℃ for 10 s.
10. The preparation method according to claim 2, wherein the crushed Chinese herbal medicine is 50-60 mesh.
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