CN109221598B - An anti-bacterial feed additive containing radix astragali or stem, leaf and flower of radix astragali, and its preparation method - Google Patents
An anti-bacterial feed additive containing radix astragali or stem, leaf and flower of radix astragali, and its preparation method Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
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- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- A—HUMAN NECESSITIES
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- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
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- A—HUMAN NECESSITIES
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- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
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- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
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- A—HUMAN NECESSITIES
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- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
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- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/22—Compounds of alkali metals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
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- A23K20/20—Inorganic substances, e.g. oligoelements
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention discloses an anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers and a processing method thereof. The anti-bacterial feed additive containing the astragalus or astragalus stems, leaves and flowers comprises the following raw materials in parts by weight: 5-10 parts of astragalus powder, 3-5 parts of black bean powder, 1-3 parts of Chinese date powder, 2-4 parts of pumpkin seed powder, 5-8 parts of kelp powder, 0.5-1.5 parts of eggshell powder, 0.02-0.04 part of methionine, 0.01-0.03 part of zinc sulfate and 30-50 parts of alfalfa powder; the radix astragali powder is obtained by drying and pulverizing one or more of root, stem, leaf or flower of radix astragali. The anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers has the beneficial effects that: the astragalus component contained in the feed additive has the effects of improving the immunity of livestock and poultry and improving the disease resistance, the resistance reducing feed additive containing the astragalus or astragalus stems, leaves and flowers does not contain antibiotics and hormone medicines, is harmless to livestock and poultry and environment, can improve the nutrient content of the feed when being added into the common daily ration feed for the livestock and poultry, has good feed palatability and high digestibility, and can improve the growth speed and reproductive capacity and reduce the diarrhea rate and death rate when being fed to the livestock and poultry.
Description
Technical Field
The invention relates to a feed additive, in particular to an anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers and a processing method thereof.
Background
Astragalus membranaceus is a Chinese herbal medicine, the medicinal research of the astragalus membranaceus has been over 2000 years old so far, and the astragalus membranaceus has the functions of enhancing the immune function of the organism, protecting the liver, promoting urination, resisting aging, resisting stress, reducing blood pressure and resisting bacteria widely. Can eliminate albuminuria caused by experimental nephritis, enhance myocardial contraction force, and regulate blood sugar content. It has effects in dilating coronary artery, improving myocardial blood supply, enhancing immunity, and delaying cell aging. Therefore, astragalus root is often used as a natural health product to be added into food.
Antibiotics have been used as feed additives for over 50 years in the world, but with the use of antibiotics, the larger the dosage of the antibiotics, the stronger the drug resistance of animals, the lower the immunity, the more susceptible to diseases and the higher the cost of administration. Meanwhile, the abuse of antibiotics can cause the problems of antibiotic residues in animal-derived foods, damage to ecological environment and the like, and the problems not only influence the development of animal husbandry, but also directly influence the health of human beings. Therefore, the development of the livestock and poultry feed additive without antibiotics and hormones becomes an urgent problem to be solved. The resistance reducing feed is a fermented feed which takes microorganisms and complex enzyme as biological feed starter strains and converts feed raw materials into microbial mycoprotein, bioactive small peptide amino acid, microbial active probiotics and complex enzyme preparation. The resistance reducing feed can not only make up amino acid which is easy to be lacked in the conventional feed, but also can quickly convert the nutrient components of other raw feed materials to achieve the effect of enhancing digestion, absorption and utilization.
The feed additive for reducing resistance is a feed additive which does not contain antibiotics, hormones, psychotropic drugs, pigments, clenbuterol and other drugs. The additive is added into the conventional feed for livestock and poultry, and has the effects of improving the contents of feed protein, amino acid, trace elements and probiotics, improving the growth speed of the livestock and poultry, improving the immunity of organisms and enhancing the reproductive capacity. The anti-bacterial feed additive containing the astragalus or the astragalus stems, leaves and flowers has comprehensive nutrition, does not contain antibiotics and hormone medicines, is harmless to livestock and poultry, has the effects of improving the immunity of the livestock and poultry and reducing diseases, and can promote the growth and the reproduction of the livestock and poultry and reduce diarrhea and death rate when being added into common daily ration.
Disclosure of Invention
The invention aims to provide an anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers and a processing method thereof.
The specific technical scheme is as follows:
an anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers comprises the following raw materials in parts by weight: 5-10 parts of astragalus powder, 3-5 parts of black bean powder, 1-3 parts of Chinese date powder, 2-4 parts of pumpkin seed powder, 5-8 parts of kelp powder, 0.5-1.5 parts of eggshell powder, 0.02-0.04 part of methionine, 0.01-0.03 part of zinc sulfate and 30-50 parts of alfalfa powder; the radix astragali powder is obtained by drying and pulverizing one or more of root, stem, leaf or flower of radix astragali.
In one embodiment of the invention, an anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers comprises the following raw materials in parts by weight: 5-10 parts of astragalus membranaceus powder, 3-5 parts of black bean enzyme powder, 1-3 parts of Chinese date powder, 2-4 parts of pumpkin seed powder, 5-8 parts of kelp powder, 0.5-1.5 parts of eggshell powder, 0.02-0.04 part of methionine, 0.01-0.03 part of zinc sulfate and 30-50 parts of alfalfa powder; the radix astragali powder is obtained by drying and pulverizing one or more of root, stem, leaf or flower of radix astragali.
In another embodiment of the invention, an anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers comprises the following raw materials in parts by weight: 5-10 parts of astragalus membranaceus powder, 3-5 parts of black bean enzyme powder, 1-3 parts of Chinese date powder, 2-4 parts of pumpkin seed powder, 1-3 parts of rhodiola rosea extract, 5-8 parts of kelp powder, 0.5-1.5 parts of eggshell powder, 0.02-0.04 of methionine, 0.01-0.03 part of zinc sulfate and 30-50 parts of alfalfa powder; the radix astragali powder is obtained by drying and pulverizing one or more of root, stem, leaf or flower of radix astragali.
In another embodiment of the invention, the anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers is characterized by comprising the following raw materials in parts by weight: 5-10 parts of astragalus membranaceus powder, 3-5 parts of black bean enzyme powder, 1-3 parts of jujube powder, 2-4 parts of pumpkin seed powder, 1-3 parts of rhodiola rosea extract, 5-8 parts of kelp powder, 0.5-1.5 parts of eggshell powder, 0.02-0.04 of methionine, 0.01-0.03 part of zinc sulfate, 30-50 parts of alfalfa powder and 0.5-1.5 parts of flavor peptide; the radix astragali powder is obtained by drying and pulverizing one or more of root, stem, leaf or flower of radix astragali.
Preferably, radix astragali, semen Sojae Atricolor, enucleated fructus Jujubae, semen Cucurbitae, herba Zosterae Marinae, and ovum gallus Domesticus crusta are dried at 40-60 deg.C for 6-12 hr, respectively pulverized, and sieved with 100 mesh sieve to obtain radix astragali powder, semen Sojae Atricolor powder, fructus Jujubae powder, semen Cucurbitae powder, herba Zosterae Marinae powder, and ovum gallus Domesticus crusta powder.
The preparation method of the black bean enzyme powder comprises the following steps: drying black beans at 40-60 ℃ for 6-12 hours, crushing the black beans, sieving the black beans by a 100-mesh sieve to obtain black bean powder, paving the black bean powder into cakes with the diameter of 60-80 cm and the thickness of 3-5cm, steaming the cakes for 40-80 minutes by using water vapor with the temperature of 100 plus materials and the temperature of 120 ℃, adding 50-100g of the black bean powder into 150g of 100 plus materials after natural cooling, adding 0.2-1g of beta-glucanase and 0.5-1.5g of xylanase into the cakes, uniformly mixing the cakes, performing enzymolysis on the cakes for 180 minutes at the temperature of 45-60 ℃ to obtain a mixture A, adding 2-5 parts of sugar source into the mixture A, performing sealed fermentation at the temperature of 50-70 ℃ for 72-108 hours, performing sealed fermentation at the temperature of 30-40 ℃ for 12-24 hours to obtain a mixture B, placing the mixture B in an oven at the temperature of 90-110 ℃ for 10-20 minutes for sterilization, then vacuum drying at 35-50 ℃ for 24-48 hours to obtain black bean enzyme powder; the sugar source is one of soybean oligosaccharide, inulin and arabinogalactan; further preferably, the carbohydrate source is arabinogalactan.
The preparation method of the rhodiola rosea extract comprises the following steps: pulverizing radix Rhodiolae, sieving with 100 mesh sieve, adding 30-50g radix Rhodiolae powder into 700g 30-50% ethanol water solution at 60-80 deg.C, stirring for 24-36 hr, sieving with 200 mesh sieve to obtain primary filtrate and filter residue, adding the filter residue into 300g 45-65% ethanol water solution at 100-85 deg.C, stirring for 5-8 hr, sieving with 200 mesh sieve to obtain secondary filtrate, mixing the two filtrates, heating, evaporating and concentrating to obtain soft extract with relative density of 1.3-1.6 at 50 deg.C, and drying under reduced pressure to obtain radix Rhodiolae extract.
Preferably, the flavor peptide is extracted from one or more of chicken bone, pleurotus eryngii and fishbone.
The processing method of the taste-presenting peptide extracted from chicken bones comprises the following steps: removing meat on the surface of chicken bones, washing the surface with water, drying, crushing and sieving with a 200-mesh sieve to obtain the chicken bone powder, boiling 300g of the chicken bone powder with 500g of 250-ion water and continuously boiling for 10-20 minutes, sieving with the 200-mesh sieve while the chicken bone powder is hot, reserving filter residues, washing the surface of the filter residues with 300g of 150-ion water and 50-70 ℃ water, draining the water on the surface of the filter residues, adding the filter residues into 400g of 200-ion water at the temperature of 50-75 ℃, stirring for 30-60 minutes, adding 1-3g of flavor protease and 1-5g of alkaline protease, continuously stirring for 10-20 minutes at the temperature of 50-75 ℃, stopping stirring, preserving heat for 4-8 hours at the temperature of 50-75 ℃ to obtain enzymatic hydrolysate, heating the enzymatic hydrolysate to 90-95 ℃ and preserving the heat for 10-20 minutes at the temperature of 90-95 ℃ to inactivate the enzyme, and then centrifuging the enzymatic hydrolysate after enzyme deactivation, removing precipitates, sieving the liquid obtained by centrifugation with a 300-mesh sieve, retaining the filtrate, adjusting the pH value of the filtrate to 4-5 by using 1-5mol/L hydrochloric acid solution and 1-5mol/L sodium hydroxide aqueous solution, centrifuging again, taking the centrifuged precipitates, and drying in vacuum at 30-50 ℃ for 3-8h to obtain the taste-developing peptide extracted from the chicken bones.
The processing method of the flavor-developing peptide extracted from pleurotus eryngii comprises the following steps: crushing pleurotus eryngii, sieving with a 200-mesh sieve, adding 400g of 200-mesh pleurotus eryngii powder into 800g of 400-mesh water at the temperature of 50-70 ℃, stirring for 30-60 minutes, adding 0.5-1.5g of flavourzyme, 1-3g of alkaline protease, 0.3-0.5g of cellulase and 0.2-0.8g of neutral protease, continuing stirring at the temperature of 50-70 ℃ for 10-20 minutes, stopping stirring, preserving heat at the temperature of 50-70 ℃ for 5-10 hours to obtain an enzymatic hydrolysate, heating the enzymatic hydrolysate to 90-95 ℃, preserving heat at the temperature of 90-95 ℃ for 10-20 minutes to inactivate enzyme, centrifuging, removing precipitates, sieving the centrifuged liquid with a 300-mesh sieve, retaining the filtrate, regulating the pH value of the filtrate to 4.2-5.2 by using 1-5mol/L hydrochloric acid solution and 1-5mol/L sodium hydroxide aqueous solution, centrifuging again, collecting the centrifuged precipitate, and vacuum drying at 40-60 deg.C for 3-8 hr to obtain taste peptide extracted from Pleurotus eryngii.
The processing method of the taste-presenting peptide extracted from the fishbone comprises the following steps: pulverizing fishbone, sieving with 200 mesh sieve, adding 200-500g fishbone powder into 400-1000g water at 50-65 deg.C, stirring for 30-50 min, adding 0.5-1.5g flavourzyme, 1.5-3g alkaline protease, 0.2-0.8g neutral protease, stirring at 50-65 deg.C for 10-20 min, holding at 50-65 deg.C for 5-10 hr to obtain enzymolysis solution, heating to 90-95 deg.C, holding at 90-95 deg.C for 10-20 min to inactivate enzyme, centrifuging, removing precipitate, sieving the centrifuged liquid with 300 mesh sieve, retaining filtrate, adjusting pH to 3.6-4.7 with 1-5mol/L hydrochloric acid solution and 1-5mol/L sodium hydroxide solution, centrifuging again, vacuum drying the centrifuged precipitate at 40-60 deg.C for 3-5 hr to obtain taste peptide extracted from fishbone.
Further preferably, the flavor peptide is a mixture of flavor peptide extracted from chicken bones and flavor peptide extracted from pleurotus eryngii according to the mass ratio of (1-2) to (3-5).
A method for processing an anti-bacterial feed additive containing radix astragali or stems, leaves and flowers of radix astragali comprises weighing the raw materials according to parts by weight, and mixing the raw materials uniformly.
The invention also discloses application of the resistance reducing feed additive containing the astragalus or astragalus stems, leaves and flowers in preparing resistance reducing feed.
The concrete application is as follows:
an anti-bacterial feed is prepared by mixing a basal feed and the anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers according to a mass ratio of 100 (2-5); the basic feed comprises the following components in percentage by mass: 55-65% of corn, 5-9% of wheat, 1-3% of soybean oil, 20-30% of soybean meal, 2-4% of whey protein powder, 0.2-0.5% of L-lysine, 1-3% of calcium hydrophosphate and 0.1-0.3% of salt.
The anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers has the beneficial effects that: the astragalus component contained in the feed additive has the effects of improving the immunity of livestock and poultry and improving the disease resistance, the anti-stress feed additive containing the astragalus or astragalus stems, leaves and flowers does not contain antibiotics and hormone medicines, is harmless to livestock and poultry and environment, can improve the nutrient content of the feed when being added into common daily ration feed for the livestock and poultry, has good feed palatability and high digestibility, and can improve the growth speed and reproductive capacity and reduce the diarrhea rate and death rate when being fed to the livestock and poultry.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the main raw materials and equipment used were as follows:
astragalus root, which is the dried root of Astragalus mongholicus Astragalus membranaceus Bge. var. mongholicus (Bge.) Hsiao, Astragalus stem, Astragalus mongholicus leaf and Astragalus mongholicus flower which are the fresh stem, leaf and flower of Astragalus mongholicus Astragalus membranaceus bgeracus (Bge.) Hsiao, and are collected from Astragalus mongholicus planting bases in Shangdu county of North Tian Sheng Biotech. Limited.
Black soybean, a black seed of soybean (Glycinemax (L.) merr) belonging to Leguminosae, has effects of reducing cholesterol, invigorating kidney, and improving anemia. Heilongjiang province.
Fructus Jujubae, also known as fructus Jujubae, belongs to angiosperma, dicotyledonae, Rhamnales, Rhamnaceae, Ziziphus, contains abundant nutritional components such as protein, saccharide, organic acid, vitamin A, vitamin C, various trace amounts of calcium and amino acids, and has effects of enhancing immunity and inhibiting cancer cells. Shandong jujube village in producing areas.
Pumpkin seeds, seeds of pumpkin seeds of Cucurbita of Cucurbitaceae (Latin's name: Cucurbita moschata (Duch. ex Lam.) Duch. ex Poiret), have effects of lowering blood sugar, and preventing cancer, and are produced in Shaanxi province.
Kelp, phaeophyceae, laminariaceae, latin name: laminaria japonica contains abundant mineral elements such as iodine and the like, and has multiple biological functions of reducing blood fat and blood sugar, regulating immunity, resisting tumors and the like. The production area is Fujian.
The eggshell is specifically eggshell of Chaihu chicken.
Methionine, CAS number: 63-68-3, purchased from Nanjing grass Biotech, Inc.
Zinc sulfate, CAS number: 7733-02-0, food grade purchased from Koronto food ingredients of Jiangsu.
The herba Medicaginis powder is obtained from herba Medicaginis (Latin name: Medicago sativa) of Medicago of Leguminosae, and has particle size of 100 meshes and production area of Zhejiang province from constantly exposed edible agricultural products Co., Ltd in Tan district of Shaoxing city.
Rhodiola rosea is a dry root of Rhodiola crenulata (HK.f.et. Thoms) H.Ohba of Sedum family and has the effects of tonifying qi, activating blood circulation, dredging collaterals and relieving asthma. And producing the Jilin.
Beta-glucanase, produced by Ningxia Shensheng industry group Limited company, with enzyme activity of 14 wu/g.
The xylanase is purchased from Zhengzhou Fushuxiang Biotechnology Limited company, and the enzyme activity is 5 wu/g.
Soy oligosaccharides, purchased from sienna bang biotechnology limited, type: zbsw 2126.
Inulin, CAS No.: 9005-80-5, purchased from Shenzhen Hensheng Biotech, Inc.
Arabinogalactan, CAS No.: 9036-66-2, model AA, available from biotechnology limited, green, zhejiang.
Ethanol is an ethanol aqueous solution with the mass fraction of 95% purchased from enlightening chemical company Limited in Changzhou city, is in food grade, and is diluted into an ethanol aqueous solution with the corresponding mass fraction when in use.
The chicken bone is prepared from chicken bone of CHAI chicken.
The flavor protease is purchased from Zhengzhou Junkai chemical products Co., Ltd, and the enzyme activity is 10 wu/g.
The alkaline protease is purchased from Ningxia Xiesheng industry group Limited company, and the enzyme activity is 20 wu/g.
Hydrochloric acid, purchased from Anhui Xin chemical technology Co., Ltd, with a mass fraction of 31%, is diluted to the required concentration when used.
Sodium hydroxide, CAS No.: 1310-73-2, available from Whiter chemical Co., Ltd, Kunshan.
Pleurotus eryngii, Pleurotaceae, Pleurotus species, produced area, Fujian Gutian.
Cellulase, purchased from Ningxia Xisheng industry group Limited, with enzyme activity of 11000u/g
The neutral protease is purchased from Ningxia Xisheng industry group Limited company, and the enzyme activity is 6 wu/g.
Fishbone, fishbone of carp (Latin's name Cyprinus carpio).
In the following examples, the test methods and main instruments used are as follows:
testing the growth performance of the suckling pigs:
the feed additive containing astragalus root or astragalus root stem, leaf and flower of the embodiment 1-10 and the comparative example 1 is added into basal ration of porket respectively, and is mixed evenly to obtain the feed containing astragalus root. The mass ratio of the addition amount of the resistance-reducing feed additive containing the astragalus or astragalus stems, leaves and flowers to the basal feed is 3.5: 96.5. is as follows. The basic feed comprises the following components in percentage by mass: 60.5% of corn, 7.25% of wheat, 1.5% of soybean oil, 26% of soybean meal, 3% of whey protein powder, 0.3% of L-lysine, 1.3% of calcium hydrophosphate and 0.15% of salt.
The method comprises selecting 25-day-old long white pigs, and dividing into 12 groups with 100 piglets each. Groups 1-11 were experimental groups fed with the reduced resistance feed containing astragalus of examples 1-10 and comparative example 1, respectively, and groups 12 were control groups fed with basal ration for porket. The suckling pigs of each group are managed according to a conventional pig farm feeding system, and are fed by fixed testers under consistent management conditions, and are fed at 7:00 am and 4:00 pm every day. Free drinking water and free intake. The environmental conditions such as ventilation, temperature, humidity and the like in the pigsty are kept consistent, and the pigsty is kept dry, sanitary and disinfected regularly.
The growth performance of the piglets of each group was tested, and the piglets were weighed every day from 20 days of feeding and counted the feed consumption every day, and the feeding was terminated by 30 days of feeding. The calculation formula is as follows:
average daily gain (average end weight-average initial weight)/day of experiment;
the diarrhea rate is (number of diarrhea piglets × number of diarrhea days) ÷ (number of piglets × number of test days) × 100%. The test results are statistically analyzed, P is less than 0.05, and the difference has statistical significance.
And (3) testing the total number of the moulds:
the feed additive containing astragalus root or astragalus root stem, leaf and flower of the embodiment 1-10 and the comparative example 1 is added into basal ration of porket respectively, and is mixed evenly to obtain the feed containing astragalus root. The mass ratio of the addition amount of the resistance-reducing feed additive containing the astragalus or astragalus stems, leaves and flowers to the basal feed is 3.5: 96.5. the basic feed comprises the following components in percentage by mass: 60.5% of corn, 7.25% of wheat, 1.5% of soybean oil, 26% of soybean meal, 3% of whey protein powder, 0.3% of L-lysine, 1.3% of calcium hydrophosphate and 0.15% of salt.
500g of the antibiotic-reducing feed containing astragalus is taken, packaged and sealed, and stored in a test box with the temperature of 30 ℃ and the relative humidity of 75 percent. Samples were taken on day 60 of storage and the total number of moulds in the feed was determined according to the standard GB/T13092-. And taking 500g of basal diet of the suckling pigs, and testing the total number of the moulds according to the method.
The invention is further illustrated by the following examples, in which the parts are by weight unless otherwise specified.
Example 1
An anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers comprises the following raw materials in parts by weight:
5 parts of astragalus powder, 3 parts of black bean powder, 1.5 parts of Chinese date powder, 2 parts of pumpkin seed powder, 5 parts of kelp powder, 0.5 part of eggshell powder, 0.02 part of methionine, 0.01 part of zinc sulfate and 30 parts of alfalfa powder. The herba Medicaginis powder is commercially available herba Medicaginis powder.
Drying radix astragali, semen Sojae Atricolor, enucleated fructus Jujubae, semen Cucurbitae, herba Zosterae Marinae, and ovum gallus Domesticus crusta at 40 deg.C for 6 hr, respectively pulverizing, and sieving with 100 mesh sieve to obtain radix astragali powder, semen Sojae Atricolor powder, fructus Jujubae powder, semen Cucurbitae powder, herba Zosterae Marinae powder, and ovum gallus Domesticus crusta powder. The herba Medicaginis powder is commercially available herba Medicaginis powder.
The processing method of the resistance reducing feed additive containing the astragalus or the astragalus stems, leaves and flowers comprises the following steps:
weighing the raw materials according to the parts by weight, and uniformly mixing to obtain the anti-bacterial feed additive containing the astragalus or the astragalus stems, leaves and flowers.
Example 2
An anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers comprises the following raw materials in parts by weight:
5 parts of astragalus powder, 3 parts of black bean powder, 1.5 parts of Chinese date powder, 2 parts of pumpkin seed powder, 5 parts of kelp powder, 0.5 part of eggshell powder, 0.02 part of methionine, 0.01 part of zinc sulfate and 30 parts of alfalfa powder.
Drying semen Sojae Atricolor, enucleated fructus Jujubae, semen Cucurbitae, herba Zosterae Marinae, and ovum gallus Domesticus crusta at 40 deg.C for 6 hr, respectively pulverizing, and sieving with 100 mesh sieve to obtain semen Sojae Atricolor powder, fructus Jujubae powder, semen Cucurbitae powder, herba Zosterae Marinae powder, and ovum gallus Domesticus crusta powder. The herba Medicaginis powder is commercially available herba Medicaginis powder. Drying the astragalus stem, the astragalus leaf and the astragalus flower at 40 ℃ for 6 hours, respectively crushing, sieving by a 100-mesh sieve, and uniformly mixing the powder of the astragalus stem, the astragalus leaf and the astragalus flower according to the mass ratio of 1:1:1 to obtain the astragalus powder.
The processing method of the resistance reducing feed additive containing the astragalus or the astragalus stems, leaves and flowers comprises the following steps:
weighing the raw materials according to the parts by weight, and uniformly mixing to obtain the anti-bacterial feed additive containing the astragalus or the astragalus stems, leaves and flowers.
Example 3
An anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers comprises the following raw materials in parts by weight:
5 parts of astragalus powder, 3 parts of black bean enzyme powder, 1.5 parts of Chinese date powder, 2 parts of pumpkin seed powder, 5 parts of kelp powder, 0.5 part of egg shell powder, 0.02 part of methionine, 0.01 part of zinc sulfate and 30 parts of alfalfa powder.
Drying radix astragali, enucleated fructus Jujubae, semen Cucurbitae, herba Zosterae Marinae, and ovum gallus Domesticus crusta at 40 deg.C for 6 hr, respectively pulverizing, and sieving with 100 mesh sieve to obtain radix astragali powder, semen Sojae Atricolor powder, fructus Jujubae powder, semen Cucurbitae powder, herba Zosterae Marinae powder, and ovum gallus Domesticus crusta powder. The herba Medicaginis powder is commercially available herba Medicaginis powder.
The preparation method of the black bean enzyme powder comprises the following steps: spreading black bean powder into a cake with the diameter of 60 cm and the thickness of 5cm, steaming for 40 minutes by using water vapor at 120 ℃, naturally cooling, adding 50g of the black bean powder into 100g of water, adding 0.2g of beta-glucanase and 0.5g of xylanase, uniformly mixing, carrying out enzymolysis for 120 minutes at 45 ℃ to obtain a mixture A, adding 2 parts of sugar source into the mixture A, carrying out sealed fermentation for 72 hours at 50 ℃, then carrying out sealed fermentation for 12 hours at 30 ℃ to obtain a mixture B, placing the mixture B in an oven at 110 ℃ for 10 minutes for sterilization, and carrying out vacuum drying for 24 hours at 35 ℃ to obtain black bean enzyme powder; the sugar source is soybean oligosaccharide.
The processing method of the resistance reducing feed additive containing the astragalus or the astragalus stems, leaves and flowers comprises the following steps:
weighing the raw materials according to the parts by weight, and uniformly mixing to obtain the anti-bacterial feed additive containing the astragalus or the astragalus stems, leaves and flowers.
Example 4
Essentially the same as example 3, except that: the carbohydrate source described in this example 4 was inulin.
Example 5
Essentially the same as example 3, except that: the carbohydrate source in this example 5 is arabinogalactan.
Example 6
An anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers comprises the following raw materials in parts by weight:
5 parts of astragalus powder, 3 parts of black bean enzyme powder, 1.5 parts of Chinese date powder, 2 parts of pumpkin seed powder, 1.8 parts of rhodiola rosea extract, 5 parts of kelp powder, 0.5 part of eggshell powder, 0.02 part of methionine, 0.01 part of zinc sulfate and 30 parts of alfalfa powder.
Drying radix astragali, semen Sojae Atricolor, enucleated fructus Jujubae, semen Cucurbitae, herba Zosterae Marinae, and ovum gallus Domesticus crusta at 40 deg.C for 6 hr, respectively pulverizing, and sieving with 100 mesh sieve to obtain radix astragali powder, semen Sojae Atricolor powder, fructus Jujubae powder, semen Cucurbitae powder, herba Zosterae Marinae powder, and ovum gallus Domesticus crusta powder. The herba Medicaginis powder is commercially available herba Medicaginis powder.
The preparation method of the black bean enzyme powder comprises the following steps: spreading black bean powder into a cake with the diameter of 60 cm and the thickness of 5cm, steaming for 40 minutes by using water vapor at 120 ℃, naturally cooling, adding 50g of the black bean powder into 100g of water, adding 0.2g of beta-glucanase and 0.5g of xylanase, uniformly mixing, carrying out enzymolysis for 120 minutes at 45 ℃ to obtain a mixture A, adding 2 parts of sugar source into the mixture A, carrying out sealed fermentation for 72 hours at 50 ℃, then carrying out sealed fermentation for 12 hours at 30 ℃ to obtain a mixture B, placing the mixture B in an oven at 110 ℃ for 10 minutes for sterilization, and carrying out vacuum drying for 24 hours at 35 ℃ to obtain black bean enzyme powder; the carbohydrate source is arabinogalactan.
The preparation method of the rhodiola rosea extract comprises the following steps: pulverizing radix Rhodiolae, sieving with 100 mesh sieve, adding 30g radix Rhodiolae powder into 350g 30% ethanol water solution, stirring at 70 deg.C and 300 r/min for 24 hr, sieving with 200 mesh sieve to obtain primary filtrate and residue, adding the residue into 100g 45% ethanol water solution, stirring at 70 deg.C and 300 r/min for 5 hr, sieving with 200 mesh sieve to obtain secondary filtrate, mixing the two filtrates, heating, evaporating, concentrating to obtain soft extract with relative density of 1.6 at 50 deg.C, and drying at 55 deg.C and vacuum degree of 0.06MPa for 3 hr to obtain radix Rhodiolae extract.
The processing method of the resistance reducing feed additive containing the astragalus or the astragalus stems, leaves and flowers comprises the following steps:
weighing the raw materials according to the parts by weight, and uniformly mixing to obtain the anti-bacterial feed additive containing the astragalus or the astragalus stems, leaves and flowers.
Example 7
An anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers comprises the following raw materials in parts by weight:
5 parts of astragalus powder, 3 parts of black bean enzyme powder, 1.5 parts of Chinese date powder, 2 parts of pumpkin seed powder, 1.8 parts of rhodiola rosea extract, 5 parts of kelp powder, 0.5 part of eggshell powder, 0.02 part of methionine, 0.01 part of zinc sulfate, 30 parts of alfalfa powder and 1 part of flavor peptide.
Drying radix astragali, semen Sojae Atricolor, enucleated fructus Jujubae, semen Cucurbitae, herba Zosterae Marinae, and ovum gallus Domesticus crusta at 40 deg.C for 6 hr, respectively pulverizing, and sieving with 100 mesh sieve to obtain radix astragali powder, semen Sojae Atricolor powder, fructus Jujubae powder, semen Cucurbitae powder, herba Zosterae Marinae powder, and ovum gallus Domesticus crusta powder. The herba Medicaginis powder is commercially available herba Medicaginis powder.
The preparation method of the black bean enzyme powder comprises the following steps: spreading black bean powder into a cake with the diameter of 60 cm and the thickness of 5cm, steaming for 40 minutes by using water vapor at 120 ℃, naturally cooling, adding 50g of the black bean powder into 100g of water, adding 0.2g of beta-glucanase and 0.5g of xylanase, uniformly mixing, carrying out enzymolysis for 120 minutes at 45 ℃ to obtain a mixture A, adding 2 parts of sugar source into the mixture A, carrying out sealed fermentation for 72 hours at 50 ℃, then carrying out sealed fermentation for 12 hours at 30 ℃ to obtain a mixture B, placing the mixture B in an oven at 110 ℃ for 10 minutes for sterilization, and carrying out vacuum drying for 24 hours at 35 ℃ to obtain black bean enzyme powder; the carbohydrate source is arabinogalactan.
The preparation method of the rhodiola rosea extract comprises the following steps: pulverizing radix Rhodiolae, sieving with 100 mesh sieve, adding 30g radix Rhodiolae powder into 350g 30% ethanol water solution, stirring at 70 deg.C and 300 r/min for 24 hr, sieving with 200 mesh sieve to obtain primary filtrate and residue, adding the residue into 100g 45% ethanol water solution, stirring at 70 deg.C and 300 r/min for 5 hr, sieving with 200 mesh sieve to obtain secondary filtrate, mixing the two filtrates, heating, evaporating, concentrating to obtain soft extract with relative density of 1.6 at 50 deg.C, and drying at 55 deg.C and vacuum degree of 0.06MPa for 3 hr to obtain radix Rhodiolae extract.
The flavor development peptide is extracted from chicken bones, and the processing method of the flavor development peptide extracted from the chicken bones comprises the following steps: removing meat on the surface of chicken bone, washing the surface with water, drying at 40 ℃ for 6 hours, crushing, sieving with a 200-mesh sieve to obtain chicken bone powder, boiling 200g of chicken bone powder with 250g of water, continuously boiling for 10 minutes, sieving with the 200-mesh sieve while the chicken bone powder is hot, reserving filter residue, washing the surface of the filter residue with 150g of water at 50 ℃, draining the water on the surface of the filter residue, adding the filter residue into 200g of water at 50 ℃, stirring for 30 minutes at the speed of 50 r/min, adding 1g of flavourzyme and 1g of alkaline protease, stirring continuously at the temperature of 50 ℃ at the speed of 50 r/min for 10 minutes, stopping stirring, keeping the temperature at 50 ℃ for 4 hours to obtain enzymatic hydrolysate, heating the enzymatic hydrolysate to 90 ℃ at the speed of 5 ℃/min, keeping the temperature at 90 ℃ for 10 minutes to inactivate enzyme, centrifuging the enzymatic hydrolysate after inactivation for 40 minutes at the speed of 3000 r/min, removing the precipitate, sieving the liquid obtained by centrifugation with a 300-mesh sieve, retaining the filtrate, adjusting the pH value of the filtrate to 4 by using 1mol/L hydrochloric acid solution and 1mol/L sodium hydroxide aqueous solution, centrifuging at 8000 rpm for 40 minutes, taking the centrifuged precipitate, and drying in vacuum at 40 ℃ for 3 hours to obtain the taste-developing peptide extracted from the chicken bone.
The processing method of the resistance reducing feed additive containing the astragalus or the astragalus stems, leaves and flowers comprises the following steps:
weighing the raw materials according to the parts by weight, and uniformly mixing to obtain the anti-bacterial feed additive containing the astragalus or the astragalus stems, leaves and flowers.
Example 8
Essentially the same as example 7, except that: the flavor-developing peptide described in this example 8 was extracted from Pleurotus eryngii. The processing method of the flavor-developing peptide extracted from pleurotus eryngii comprises the following steps: crushing pleurotus eryngii, sieving with a 200-mesh sieve, adding 200g of pleurotus eryngii powder into 400g of water with the temperature of 50 ℃, stirring at the rotation speed of 50 revolutions per minute for 30 minutes, adding 0.5g of flavourzyme, 1g of alkaline protease, 0.3g of cellulase and 0.2g of neutral protease, continuously stirring at the temperature of 50 ℃ and the rotation speed of 50 revolutions per minute for 10 minutes, stopping stirring, preserving the temperature at 50 ℃ for 5 hours to obtain an enzymatic hydrolysate, heating the enzymatic hydrolysate to 90 ℃ at the speed of 5 ℃/min, preserving the temperature at 90 ℃ for 10 minutes to inactivate the enzyme, centrifuging at the rotation speed of 3000 revolutions per minute for 40 minutes, removing precipitates, sieving the liquid obtained by centrifugation with a 300-mesh sieve, retaining the filtrate, adjusting the pH value of the filtrate to 4.2 by using 1mol/L of hydrochloric acid solution and 1mol/L of sodium hydroxide solution, centrifuging at the rotation speed of 8000 revolutions per minute for 40 minutes, and (3) taking the centrifuged precipitate, and drying the precipitate in vacuum at 40 ℃ for 3h to obtain the flavor peptide extracted from the pleurotus eryngii.
Example 9
Essentially the same as example 7, except that: the flavor peptides described in this example 9 were extracted from fishbone. The processing method of the taste-presenting peptide extracted from the fishbone comprises the following steps: pulverizing fishbone, sieving with 200 mesh sieve, adding 200g fishbone powder into 400g water at 50 deg.C, stirring at 50 rpm for 30 min, adding 0.5g flavourzyme, 1.5g alkaline protease, and 0.2g neutral protease, stirring at 50 deg.C and 50 rpm for 10 min, stopping stirring, holding at 50 deg.C for 5 hr to obtain enzymatic hydrolysate, heating the enzymatic hydrolysate to 90 deg.C at 5 deg.C/min, holding at 90 deg.C for 10 min to inactivate enzyme, centrifuging at 3000 rpm for 40 min, removing precipitate, sieving the obtained liquid with 300 mesh sieve, retaining filtrate, adjusting pH to 4 with 1mol/L hydrochloric acid solution and 1mol/L sodium hydroxide solution, centrifuging at 8000 rpm for 40 min, collecting the centrifuged precipitate, vacuum drying at 40 deg.C for 3 hr to obtain taste peptide extracted from fishbone.
Example 10
Essentially the same as example 7, except that: in this example 10, the flavor-developing peptide is a mixture of flavor-developing peptide extracted from chicken bone and flavor-developing peptide extracted from pleurotus eryngii at a mass ratio of 2: 3.
The processing method of the flavor-developing peptide extracted from pleurotus eryngii comprises the following steps: crushing pleurotus eryngii, sieving with a 200-mesh sieve, adding 200g of pleurotus eryngii powder into 400g of water with the temperature of 50 ℃, stirring at the rotation speed of 50 revolutions per minute for 30 minutes, adding 0.5g of flavourzyme, 1g of alkaline protease, 0.3g of cellulase and 0.2g of neutral protease, continuously stirring at the temperature of 50 ℃ and the rotation speed of 50 revolutions per minute for 10 minutes, stopping stirring, preserving the temperature at 50 ℃ for 5 hours to obtain an enzymatic hydrolysate, heating the enzymatic hydrolysate to 90 ℃ at the speed of 5 ℃/min, preserving the temperature at 90 ℃ for 10 minutes to inactivate the enzyme, centrifuging at the rotation speed of 3000 revolutions per minute for 40 minutes, removing precipitates, sieving the liquid obtained by centrifugation with a 300-mesh sieve, retaining the filtrate, adjusting the pH value of the filtrate to 4.2 by using 1mol/L of hydrochloric acid solution and 1mol/L of sodium hydroxide solution, centrifuging at the rotation speed of 8000 revolutions per minute for 40 minutes, and (3) taking the centrifuged precipitate, and drying the precipitate in vacuum at 40 ℃ for 3h to obtain the flavor peptide extracted from the pleurotus eryngii.
The processing method of the taste-presenting peptide extracted from chicken bones comprises the following steps: removing meat on the surface of chicken bone, washing the surface with water, drying at 40 ℃ for 6 hours, crushing, sieving with a 200-mesh sieve to obtain chicken bone powder, boiling 200g of chicken bone powder with 250g of water, continuously boiling for 10 minutes, sieving with the 200-mesh sieve while the chicken bone powder is hot, reserving filter residue, washing the surface of the filter residue with 150g of water at 50 ℃, draining the water on the surface of the filter residue, adding the filter residue into 200g of water at 50 ℃, stirring for 30 minutes at the speed of 50 r/min, adding 1g of flavourzyme and 1g of alkaline protease, stirring continuously at the temperature of 50 ℃ at the speed of 50 r/min for 10 minutes, stopping stirring, keeping the temperature at 50 ℃ for 4 hours to obtain enzymatic hydrolysate, heating the enzymatic hydrolysate to 90 ℃ at the speed of 5 ℃/min, keeping the temperature at 90 ℃ for 10 minutes to inactivate enzyme, centrifuging the enzymatic hydrolysate after inactivation for 40 minutes at the speed of 3000 r/min, removing the precipitate, sieving the liquid obtained by centrifugation with a 300-mesh sieve, retaining the filtrate, adjusting the pH value of the filtrate to 4 by using 1mol/L hydrochloric acid solution and 1mol/L sodium hydroxide aqueous solution, centrifuging at 8000 rpm for 40 minutes, taking the centrifuged precipitate, and drying in vacuum at 40 ℃ for 3 hours to obtain the taste-developing peptide extracted from the chicken bone.
Comparative example 1
The preparation method of the black bean enzyme powder is substantially the same as that of example 3, except that the preparation method of the black bean enzyme powder of comparative example 1 comprises the following steps: spreading the black bean powder into a cake with the diameter of 60 cm and the thickness of 5cm, steaming for 40 minutes by using water vapor at 120 ℃, naturally cooling, adding 50g of the black bean powder into 100g of water, adding 0.2g of beta-glucanase and 0.5g of xylanase, uniformly mixing, carrying out enzymolysis for 120 minutes at 45 ℃ to obtain a mixture C, carrying out sealed fermentation for 72 hours at 50 ℃, then carrying out sealed fermentation for 12 hours at 30 ℃ to obtain a mixture D, placing the mixture D in an oven at 110 ℃ for 10 minutes for sterilization, and carrying out vacuum drying for 24 hours at 35 ℃ to obtain the black bean enzyme powder.
Effect test example 1
The growth performance of the piglets fed with the resistance-reducing feed containing astragalus mongholicus is tested, and the test results are shown in table 1.
Table 1: results table for testing growth performance of suckling pigs
The antibiotic reducing feed additive containing the astragalus or the astragalus stems, leaves and flowers does not contain antibiotics, is rich in nutrition and high in digestibility, and can improve the immunity of livestock and poultry and reduce the occurrence probability of diarrhea and death by being added into common daily ration. Compared with the embodiment 1-2, the anti-bacterial feed additive containing astragalus membranaceus or astragalus membranaceus stems, leaves and flowers in the embodiment 3-5 uses the black bean enzyme powder produced by fermenting the black bean powder, and the black bean enzyme powder produces various active enzymes and probiotics by fermentation, so that the anti-bacterial feed additive has the effects of regulating intestines and stomach of piglets, eliminating constipation, promoting absorption and the like, improving daily gain of the piglets, and reducing diarrhea rate. Compared with comparative example 1, examples 3 to 5 have optimized the sugar source used in the fermentation process, and the results show that the black bean ferment powder obtained by fermentation with the arabinogalactan as the sugar source has better digestion and absorption promoting effect. The feed additive for reducing resistance of the astragalus root or the stem, the leaf and the flower of the astragalus root in the embodiment 6 contains the rhodiola rosea extract, and the rhodiola rosea extract has the functions of resisting mould, resisting fatigue and enhancing immunity and can reduce the morbidity of pigs. The anti-microbial feed additives of examples 7 to 10, which contain astragalus or astragalus stems, leaves, flowers, contain peptides with taste extracted from chicken bones, pleurotus eryngii, or fish bones, and the peptides with taste are proteins capable of producing umami taste, and are capable of stimulating appetite and increasing growth rate of piglets.
Effect test example 2
The total number of moulds was tested on the antibiotic-reducing feed containing astragalus membranaceus, and the test results are shown in table 2.
Table 2: test result table of total number of molds
Mycotoxins have the hazards of nervous and endocrine disorders, immunosuppression, carcinogenesis, teratogenesis, liver and kidney injury, reproductive disorders and the like to livestock and poultry. The rhodiola rosea extract and flavor peptide in the resistance reducing feed additive containing the astragalus or the astragalus stems, leaves and flowers have good anti-mould effect, and the resistance reducing feed additive containing the astragalus or the astragalus stems, leaves and flowers has the effects of prolonging the storage time of feed, improving the utilization rate of the feed and reducing the diseases of livestock and poultry after being mixed with common daily ration.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (5)
1. An anti-bacterial feed additive containing astragalus or astragalus stems, leaves and flowers is characterized by comprising the following raw materials in parts by weight:
5-10 parts of astragalus membranaceus powder, 3-5 parts of black bean enzyme powder, 1-3 parts of jujube powder, 2-4 parts of pumpkin seed powder, 1-3 parts of rhodiola rosea extract, 5-8 parts of kelp powder, 0.5-1.5 parts of eggshell powder, 0.02-0.04 part of methionine, 0.01-0.03 part of zinc sulfate, 30-50 parts of alfalfa powder and 0.5-1.5 parts of flavor peptide; the radix astragali powder is obtained by drying and pulverizing one or more of root, stem, leaf or flower of radix astragali;
the flavor peptide is a mixture of flavor peptide extracted from chicken bones and flavor peptide extracted from pleurotus eryngii according to the mass ratio of (1-2) to (3-5).
2. The anti-bacterial feed additive containing astragalus membranaceus or astragalus membranaceus stems, leaves and flowers as claimed in claim 1, wherein the preparation method of the black bean enzyme powder comprises the following steps: drying black beans at 40-60 ℃ for 6-12 hours, crushing the black beans, sieving the black beans by a 100-mesh sieve to obtain black bean powder, paving the black bean powder into cakes with the diameter of 60-80 cm and the thickness of 3-5cm, steaming the cakes for 40-80 minutes by using water vapor with the temperature of 100 plus materials and the temperature of 120 ℃, adding 50-100g of the black bean powder into 150g of 100 plus materials after natural cooling, adding 0.2-1g of beta-glucanase and 0.5-1.5g of xylanase into the cakes, uniformly mixing the cakes, performing enzymolysis on the cakes for 180 minutes at the temperature of 45-60 ℃ to obtain a mixture A, adding 2-5 parts of sugar source into the mixture A, performing sealed fermentation at the temperature of 50-70 ℃ for 72-108 hours, performing sealed fermentation at the temperature of 30-40 ℃ for 12-24 hours to obtain a mixture B, placing the mixture B in an oven at the temperature of 90-110 ℃ for 10-20 minutes for sterilization, then vacuum drying at 35-50 ℃ for 24-48 hours to obtain black bean enzyme powder; the sugar source is one of soybean oligosaccharide, inulin and arabinogalactan.
3. The feed additive for reducing resistance of astragalus root or astragalus stem, leaf and flower as claimed in claim 1, wherein the preparation method of rhodiola root extract comprises the following steps: pulverizing radix Rhodiolae, sieving with 100 mesh sieve, adding 30-50g radix Rhodiolae powder into 700g 30-50% ethanol water solution at 60-80 deg.C, stirring for 24-36 hr, sieving with 200 mesh sieve to obtain primary filtrate and filter residue, adding the filter residue into 300g 45-65% ethanol water solution at 100-85 deg.C, stirring for 5-8 hr, sieving with 200 mesh sieve to obtain secondary filtrate, mixing the two filtrates, heating, evaporating and concentrating to obtain soft extract with relative density of 1.3-1.6 at 50 deg.C, and drying under reduced pressure to obtain radix Rhodiolae extract.
4. The feed additive for reducing resistance of astragalus root or astragalus stem, leaf and flower as claimed in claim 1, wherein the processing method of the taste peptide extracted from chicken bone comprises: removing meat on the surface of chicken bones, washing the surface with water, drying, crushing and sieving with a 200-mesh sieve to obtain the chicken bone powder, boiling 300g of the chicken bone powder with 500g of 250-ion water and continuously boiling for 10-20 minutes, sieving with the 200-mesh sieve while the chicken bone powder is hot, reserving filter residues, washing the surface of the filter residues with 300g of 150-ion water and 50-70 ℃ water, draining the water on the surface of the filter residues, adding the filter residues into 400g of 200-ion water at the temperature of 50-75 ℃, stirring for 30-60 minutes, adding 1-3g of flavor protease and 1-5g of alkaline protease, continuously stirring for 10-20 minutes at the temperature of 50-75 ℃, stopping stirring, preserving heat for 4-8 hours at the temperature of 50-75 ℃ to obtain enzymatic hydrolysate, heating the enzymatic hydrolysate to 90-95 ℃ and preserving the heat for 10-20 minutes at the temperature of 90-95 ℃ to inactivate the enzyme, centrifuging the enzymatic hydrolysate after enzyme deactivation, removing precipitate, sieving the liquid obtained by centrifugation with a 300-mesh sieve, retaining the filtrate, adjusting the pH value of the filtrate to 4-5 by using 1-5mol/L hydrochloric acid solution and 1-5mol/L sodium hydroxide aqueous solution, centrifuging again, taking the centrifuged precipitate, and drying in vacuum at 30-50 ℃ for 3-8h to obtain the flavor-developing peptide extracted from the chicken bones; the processing method of the flavor-developing peptide extracted from pleurotus eryngii comprises the following steps: crushing pleurotus eryngii, sieving with a 200-mesh sieve, adding 400g of 200-mesh pleurotus eryngii powder into 800g of 400-mesh water at the temperature of 50-70 ℃, stirring for 30-60 minutes, adding 0.5-1.5g of flavourzyme, 1-3g of alkaline protease, 0.3-0.5g of cellulase and 0.2-0.8g of neutral protease, continuing stirring at the temperature of 50-70 ℃ for 10-20 minutes, stopping stirring, preserving heat at the temperature of 50-70 ℃ for 5-10 hours to obtain an enzymatic hydrolysate, heating the enzymatic hydrolysate to 90-95 ℃, preserving heat at the temperature of 90-95 ℃ for 10-20 minutes to inactivate enzyme, centrifuging, removing precipitates, sieving the centrifuged liquid with a 300-mesh sieve, retaining the filtrate, regulating the pH value of the filtrate to 4.2-5.2 by using 1-5mol/L hydrochloric acid solution and 1-5mol/L sodium hydroxide aqueous solution, centrifuging again, collecting the centrifuged precipitate, and vacuum drying at 40-60 deg.C for 3-8 hr to obtain taste peptide extracted from Pleurotus eryngii.
5. The method for processing the anti-bacterial feed additive containing the astragalus root or the astragalus stem, leaf and flower as claimed in any one of claims 1 to 4, wherein the anti-bacterial feed additive is prepared by weighing the raw materials in parts by weight and uniformly mixing the raw materials.
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| CN102232495A (en) * | 2011-07-30 | 2011-11-09 | 韩沛 | Astragalus ovine fattening feed additive |
| KR20190077104A (en) * | 2011-12-02 | 2019-07-02 | 프레리 아쿠아 테크 | Microbial-based process for high-quality protein concentrate |
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| CN107259134A (en) * | 2017-08-08 | 2017-10-20 | 黄丽英 | The preparation method of cattle and sheep ferment feed |
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| CN107960548A (en) * | 2018-01-03 | 2018-04-27 | 廊坊瑞康饲料有限公司 | Digestant pannage |
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| CN104432283A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof |
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