CN111066949A - Ruminant complete mixed fermented feed and preparation method thereof - Google Patents
Ruminant complete mixed fermented feed and preparation method thereof Download PDFInfo
- Publication number
- CN111066949A CN111066949A CN202010058394.1A CN202010058394A CN111066949A CN 111066949 A CN111066949 A CN 111066949A CN 202010058394 A CN202010058394 A CN 202010058394A CN 111066949 A CN111066949 A CN 111066949A
- Authority
- CN
- China
- Prior art keywords
- bagasse
- feed
- fermented
- preparation
- yeast
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 241000282849 Ruminantia Species 0.000 title claims abstract description 19
- 239000010905 bagasse Substances 0.000 claims abstract description 118
- 241000609240 Ambelania acida Species 0.000 claims abstract description 114
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 33
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 33
- 230000001007 puffing effect Effects 0.000 claims description 22
- 235000013379 molasses Nutrition 0.000 claims description 20
- 241000894006 Bacteria Species 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 229910001868 water Inorganic materials 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 241000228245 Aspergillus niger Species 0.000 claims description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 13
- 241000235646 Cyberlindnera jadinii Species 0.000 claims description 13
- 238000011081 inoculation Methods 0.000 claims description 13
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 12
- 239000004202 carbamide Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 241000186660 Lactobacillus Species 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 238000010564 aerobic fermentation Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 5
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 241000233866 Fungi Species 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 229940059442 hemicellulase Drugs 0.000 claims description 2
- 108010002430 hemicellulase Proteins 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 235000021050 feed intake Nutrition 0.000 abstract description 6
- 239000002699 waste material Substances 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000000053 physical method Methods 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 description 16
- 239000000463 material Substances 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- 239000001913 cellulose Substances 0.000 description 8
- 229920002678 cellulose Polymers 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 229920002488 Hemicellulose Polymers 0.000 description 7
- 229920005610 lignin Polymers 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 240000000111 Saccharum officinarum Species 0.000 description 4
- 235000007201 Saccharum officinarum Nutrition 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000004568 cement Substances 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000002655 kraft paper Substances 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- 101710089042 Demethyl-4-deoxygadusol synthase Proteins 0.000 description 2
- 235000019764 Soybean Meal Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001000 micrograph Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000004455 soybean meal Substances 0.000 description 2
- 241001416150 Bos indicus x Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 239000001166 ammonium sulphate Substances 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- 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
- A23K10/33—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/22—Compounds of alkali metals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
- A23K50/15—Feeding-stuffs specially adapted for particular animals for ruminants containing substances which are metabolically converted to proteins, e.g. ammonium salts or urea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- 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 provides a ruminant complete mixed fermented feed and a preparation method thereof. The invention adopts a method combining a physical method and a biological fermentation method to process bagasse, and then uses the processed fermented bagasse as a feed raw material to prepare the complete mixed fermented feed meeting the nutritional requirements of ruminants. The prepared complete mixed fermented feed is used for feeding ruminants, and can obviously improve the feed intake, daily gain and feed conversion rate of the ruminants. The invention can improve the utilization rate of the bagasse and effectively solve the problem of waste of bagasse resources.
Description
Technical Field
The invention relates to the technical field of fermented feed, in particular to a ruminant complete mixed fermented feed and a preparation method thereof.
Technical Field
A complete Mixed Fermented feed (TMF) is a complete Mixed daily Ration which is produced by using local feed resources, through material preparation, mixing and microbial inoculation under special process conditions according to the nutritional needs of ruminants and contains microorganisms and metabolites thereof and has balanced nutrition by a fermentation engineering technology.
Sugarcane is the main raw material of the sugar industry in China, and generates a large amount of bagasse every year. The sugarcane planting in China is mainly distributed in southern provinces such as Guangxi, Yunnan, Guangdong and Guizhou, the yield of the sugarcane in China is 10440 ten thousand tons in 2017, and the yield of the sugarcane is about 3000 ten thousand tons. At present, 70% -80% of bagasse in Guangxi is directly burned as boiler fuel in a sugar refinery, so that the bagasse cannot be effectively utilized, not only is the resource waste caused, but also the pollution to the ecological environment is caused, and further the harm is brought to the health of people and animals. The bagasse has the characteristics of low price, low pesticide residue, stable components, centralized sources and the like. The bagasse has the most fiber content in the nutrient components, and has great prospect for producing ruminant coarse feed. However, the bagasse has low protein and soluble sugar content and high lignin content, and cattle and other ruminants can digest cellulose, hemicellulose, pectin and sugar in the bagasse but cannot digest lignin, and the lignin and the hemicellulose form a compact structure to wrap the cellulose in the bagasse, so that the digestion of the cellulose is influenced. Data show that the energy consumed by directly digesting the bagasse by the ruminant is larger than the energy obtained from the bagasse, and when the ruminant feed is used, the digestibility of organic matters is only 20-25% or lower. Moreover, bagasse is coarse and hard in texture and poor in palatability, and the feed intake of animals fed with bagasse directly is very low. Thus limiting the use of bagasse in ruminant feed.
Disclosure of Invention
The invention aims to provide fermented bagasse and a preparation method thereof.
The invention also aims to provide a ruminant complete mixed fermented feed taking fermented bagasse as a raw material source of coarse feed and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for preparing fermented bagasse, comprising the steps of:
1) puffing bagasse
Crushing bagasse, and performing puffing treatment on the crushed bagasse to obtain puffed bagasse;
2) fermentation of bagasse
Taking the puffed bagasse as a main fermentation raw material, inoculating mould and yeast, and carrying out aerobic fermentation to obtain the fermented bagasse.
Wherein, in the step 1), the water content of the bagasse is 44-52%, the bagasse is crushed to 10-30 mm before use, and the crushed bagasse is subjected to puffing treatment by a puffing machine, wherein the puffing temperature is 120-140 ℃, the pressure is 0.5-4 Mpa, and the time is 3-5 s.
Wherein, the mold in the step 2) is a mold with high cellulase yield and/or high hemicellulase yield, which is used for degrading cellulose and hemicellulose, and the mold comprises but is not limited to aspergillus niger and aspergillus oryzae. The yeast is Saccharomyces cerevisiae and Candida utilis.
Optionally, the mold and yeast are inoculated by adding mold and yeast culture, and the preparation method of the mold and yeast culture comprises the following steps: mixing the expanded bagasse and molasses at a mass ratio of 8:2, adding 3 times of water, and adding 6% (NH) of bagasse dry weight4)2SO4Mixing, sterilizing at high temperature, cooling, and connectingThe strain is prepared by inoculating Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae and Candida utilis, and fermenting at 30 deg.C for 12-36 h, wherein the inoculating amount of Aspergillus niger and Aspergillus oryzae is 1.5 × 10/g6～7.5×106cfu, the inoculation amounts of the saccharomyces cerevisiae and the candida utilis are respectively 2 multiplied by 10 inoculated in each gram of mixture6～6×106cfu. The effective viable count of each bacterium of the final product is not less than 1 × 109cfu/g. The culture prepared here can also be prepared with other carriers, and the invention uses bagasse as a carrier, with the aim of making full use of bagasse.
Wherein, the step 2) takes the expanded bagasse as a main fermentation raw material, adds a proper amount of molasses and urea, fully and uniformly mixes, and inoculates mould and microzyme for aerobic fermentation.
In the invention, the expanded bagasse is used as a main fermentation raw material, and the molasses and the urea are added, wherein the molasses is mainly added for improving the content of water-soluble sugar, so that sugar substances such as sucrose, glucose and the like can be used; the urea is added mainly to increase the nitrogen content, such as urea, ammonium sulphate, etc. The water-soluble sugar and nitrogen source are added to promote fermentation and improve fermentation efficiency.
Preferably, the addition amount of the molasses is 4-7%, the addition amount of the urea is 0.5-1.5% of the bagasse DM, and the inoculation amount of the mold and yeast composite culture is 0.05-0.15% of the bagasse DM;
preferably, the addition amount of the molasses is 5% of bagasse DM, the addition amount of the urea is 1% of bagasse DM, and the inoculation amount of the mold and yeast composite culture is 0.1% of bagasse DM by dry weight percentage of bagasse.
Further, the invention provides the fermented bagasse prepared by the preparation method and feed containing the fermented bagasse.
The invention further provides a preparation method of the ruminant complete mixed fermented feed, which comprises the following steps:
1) preparing the following raw materials in parts by mass to form complete mixed feed: 740 parts of the fermented bagasse 198-containing material, 77-243 parts of pressed corn, 14-46 parts of DDGS, 14-46 parts of soybean meal, 29-92 parts of bran, 6.0-17.5 parts of 4% premix, 2-6 parts of calcium hydrophosphate, 1.5-4.1 parts of sodium chloride, 1.5-4.0 parts of baking soda and 350 parts of water 115-containing material;
2) preparing a lactobacillus culture: weighing lactobacillus culture according to the mass ratio of 0.05-0.1% of the complete mixed feed in the step 1) for later use;
3) sequentially adding the components in the steps 1) and 2) into a stirring truck, stirring while filling, and stirring for 3-5 min after all the raw materials are filled to obtain a feed raw material mixture;
4) bundling the feed raw material mixture obtained in the step 3), wherein the density is 400-3Bagging, fermenting for 3-7 days to obtain the fermented soybean milk;
preferably, the water content of the feed raw material mixture in the step 3) is 45% -50%;
preferably, the ratio of dry matter to fine and crude is 4-8: 2-6. The fine and coarse refers to the calculation by taking the expanded fermented bagasse as the only coarse feed.
The preparation method of the lactobacillus culture comprises the following steps: lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei and Lactobacillus paracasei are respectively added at a ratio of 1 × 10 per ml6～2×106The inoculation amount of cfu is dissolved in 2% -3% of molasses water, activation is carried out for 12-24 h at 37 ℃, the effective viable count of each bacterium of the target product is not less than 1 multiplied by 109cfu/mL。
The invention also provides a complete mixed fermented feed prepared by the preparation method of the complete mixed fermented feed.
The invention also provides the fermented bagasse and a feed containing the fermented bagasse, in particular to an application of the complete mixed fermented feed in feeding animals.
Has the advantages that:
1. the invention adopts a method combining physical method and biological fermentation to process the bagasse, the cell wall structure of the bagasse can be destroyed by puffing treatment, complex structures such as cellulose, hemicellulose, lignin and the like are disintegrated, and the protein content is obviously improved after fermentation.
2. The complete mixed fermented feed meeting the nutritional requirements of the ruminants is prepared, the viable count of the lactic acid bacteria and the microzyme is high, the disease resistance of the animals is enhanced, and nonreactive breeding can be realized; can obviously improve the feed intake, daily gain and feed conversion rate of the ruminants.
3. The invention improves the utilization rate of the bagasse, solves the problem of waste of bagasse resources, effectively solves the problem of lack of feed for cattle and sheep in winter and early spring, is convenient for storage and transportation of bagged feed, can be circulated in the market, and has great economic benefit.
Drawings
Fig. 1 is an electron microscope image of unexpanded bagasse, at an enlarged scale of 1: 2000;
fig. 2 is an electron microscope image of expanded bagasse, at an enlarged scale of 1: 2000.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Unless otherwise specified, percentages or "%" referred to in the present invention represent weight percentages; the starting materials or materials referred to in the present invention are all commercially available conventional materials unless otherwise specified.
Example 1 preparation of fermented bagasse
1. Puffing bagasse
Puffing 1 group: crushing bagasse with water content of 44% into 15mm, and puffing with a puffing machine at 130 deg.C under 2MPa for 4 s.
Puffing 2 groups: crushing bagasse with water content of 52% into 10mm, and puffing with a puffing machine at 120 deg.C under 4MPa for 3 s.
Puffing 3 groups: crushing bagasse with water content of 48% to 30mm, and puffing with a puffing machine at 140 deg.C under 0.5MPa for 5 s.
The high temperature naturally generated by mechanical expansion can achieve the effects of curing and sterilization. Scanning bagasse before puffing and puffed bagasse obtained in the puffing group 1 by an electron microscope, and as can be seen from an electron microscope scanning image (figure 1), the cell wall structure of the puffed bagasse is obviously destroyed, and complex structures such as cellulose, hemicellulose, lignin and the like are disintegrated.
In the following examples, the expanded bagasse was prepared in the 1-stage expansion, unless otherwise specified.
2. Preparation of composite culture of mould and microzyme
Preparation example 1: mixing the expanded bagasse and molasses according to a mass ratio of 8:2, adding 3 times of water by weight of the mixture, and adding (NH) 6% of the dry weight of the bagasse4)2SO4Loading into a tray or a plastic box with the thickness of about 2-3 cm, sealing with kraft paper, sterilizing, cooling to about 30 ℃, inoculating Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae and Candida utilis, inoculating Aspergillus niger and Aspergillus oryzae at a ratio of 1.5 × 10 per gram of substrate6CFU, Saccharomyces cerevisiae and Candida utilis were inoculated at 2X 10 per gram of substrate6CFU, fermenting at 30 deg.C for 36h, and detecting the number of effective viable bacteria of each bacteria of the target product more than 1 × 109cfu/g for standby.
Preparation example 2: mixing the expanded bagasse and molasses according to a mass ratio of 8:2, adding 3 times of water by weight of the mixture, and adding (NH) 6% of the dry weight of the bagasse4)2SO4Loading into a tray or a plastic box with the thickness of about 2-3 cm, sealing with kraft paper, sterilizing, cooling to about 30 ℃, inoculating Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae and Candida utilis, inoculating Aspergillus niger and Aspergillus oryzae at a ratio of 7.5 × 10 per gram of substrate6CFU, Saccharomyces cerevisiae and Candida utilis were inoculated at 6X 10 per gram of substrate6CFU, fermenting at 30 deg.C for 12h, and detecting the number of effective viable bacteria of each bacteria of the target product more than 1 × 109cfu/g for standby.
Preparation example 3: mixing the expanded bagasse and molasses according to a mass ratio of 8:2, adding 3 times of water by weight of the mixture, and adding (NH) 6% of the dry weight of the bagasse4)2SO4Loading into a tray or a plastic box with the thickness of about 2-3 cm, sealing with kraft paper, sterilizing, cooling to about 30 ℃, inoculating Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae and Candida utilis, inoculating Aspergillus niger and Aspergillus oryzae according to per gram of substrate4X 10 seed6CFU, Saccharomyces cerevisiae and Candida utilis were inoculated at 4X 10 per gram of substrate6CFU, fermenting at 30 deg.C for 24h, and detecting the number of effective viable bacteria of each bacteria of the target product more than 1 × 109cfu/g for standby.
Aspergillus niger and Aspergillus oryzae are provided by Shandong Kangyuan biological science and technology limited company, the content of spores is more than or equal to 150 hundred million/g, and the inoculation amount in the preparation process of the culture is 0.01-0.05%.
The Saccharomyces cerevisiae is provided by Angel Yeast GmbH, viable count is more than or equal to 200 hundred million/g, and the inoculation amount in the culture preparation process is 0.01% -0.03%.
The candida utilis is provided by Wenyuan biotechnology limited company in Guangzhou city, the number of viable bacteria is more than or equal to 200 hundred million/g, and the inoculation amount in the preparation process of a culture is 0.01-0.03%.
Unless otherwise stated below, the fungus was used to prepare a mold and yeast complex culture by the method of preparation example 1.
3. Fermentation of bagasse
Fermenting 1 group: fully mixing the expanded bagasse, molasses (5% bagasse DM) and urea (1% bagasse DM), inoculating a culture of mold and yeast (0.1% bagasse DM), placing into a cement pond or a fermentation tank, performing aerobic fermentation for 24h, raising the temperature to 40 ℃, turning and throwing, and ensuring that the fermentation temperature is not higher than 40 ℃.
And (4) fermenting 2 groups: fully mixing the expanded bagasse, molasses (4% bagasse DM) and urea (1.5% bagasse DM), inoculating a culture of mold and yeast (0.05% bagasse DM), putting into a cement pond or a fermentation tank, performing aerobic fermentation for 24 hours, raising the temperature to 40 ℃, turning and throwing, and ensuring that the fermentation temperature is not higher than 40 ℃.
And (3) fermenting: fully mixing the expanded bagasse, molasses (7% bagasse DM) and urea (0.5% bagasse DM), inoculating a culture of mold and yeast (0.15% bagasse DM), putting into a cement pond or a fermentation tank, performing aerobic fermentation for 24 hours, raising the temperature to 40 ℃, turning and throwing, and ensuring that the fermentation temperature is not higher than 40 ℃.
In the following examples, unless otherwise noted, the expanded fermented bagasse obtained by fermenting group 1 was used.
Comparative example 1
Unexpanded fermented bagasse was produced using unexpanded bagasse, with the other steps being the same as in example 1.
Determining the change of nutrient substances before and after fermentation of the unprocessed bagasse and the expanded bagasse and after fermentation of the unexpanded bagasse:
as shown in table 1, the expanded bagasse after fermentation had a 12.16%, 20.65% and 11.97% decrease in cellulose, hemicellulose and lignin content, respectively, and a 1.33-fold and 89.83% increase in water-soluble reducing sugars and crude protein, respectively. After the expanded bagasse and the non-expanded bagasse are fermented in the same way, cellulose, hemicellulose and lignin are obviously reduced, and water-soluble reducing sugar and crude protein tend to increase. The improvement effect of the bagasse on nutrient substances by fermentation after expansion is better than that of the bagasse without expansion. Similar effects were obtained in fermentation groups 2 and 3.
TABLE 1 Change in nutrient before and after fermentation of puffed bagasse
Note: different letter designations in the same row differ significantly at the level of P0.05.
EXAMPLE 2 preparation of complete Mixed fermented feed (TMF) and complete Mixed feed (TMR) with different Fine-to-coarse ratios
Preparation of primary and complete mixed fermented feed (TMF)
1. Preparation of lactic acid bacteria culture
Preparation 1: respectively culturing Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei and Lactobacillus paracasei at a ratio of 1 × 106cfu/mL is dissolved in 2%% of molasses water and activated for 24h at 37 ℃; the effective viable count of each bacterium of the detected target product is more than or equal to 109cfu/mL。
Preparation 2: lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei and Lactobacillus paracasei are respectively prepared according to the following formula2×106Dissolving cfu/mL in 3% molasses water, and activating at 37 ℃ for 12 h; the effective viable count of each bacterium of the detected target product is more than or equal to 109cfu/mL。
The experiment proves that the effective viable count of each bacterium in the lactobacillus culture reaches more than or equal to 109cfu/mL can achieve the same effect. The following example was conducted to prepare a lactic acid bacteria culture prepared in 1.
Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei and Lactobacillus paracasei are provided by inner Mongolia and American department, leading to the number of viable bacteria being more than or equal to 20 hundred million cfu/g, and the inoculation amount in the preparation process of the culture is 0.05-0.1%.
2. Preparation of TMF
1) A complete mixed feed was prepared according to table 2: fermented bagasse, pressed corn, DDGS, soybean meal, bran, 4% premix, calcium hydrogen phosphate, sodium chloride, sodium bicarbonate and water;
2) weighing a lactobacillus culture according to the mass ratio of 0.05% of the complete mixed feed in the step 1) for later use;
3) sequentially adding the components in the step 1) and the lactobacillus culture prepared in the step 2) into a stirring vehicle, stirring while filling, and stirring for 5min after all the raw materials are filled to obtain a feed mixture;
4) the feed mixture is sent into an automatic bundling machine through an automatic conveyor belt for automatic extrusion and bundling, the density is 400-3(ii) a Packaging the packaged materials into plastic bags with breather valves, and fermenting at 20-30 deg.C for 5 days.
TABLE 2 complete mixed fermented feed (TMF) examples component proportions (ratio in fresh basis)
Preparation of complete mixed feed (TMR)
The preparation method is the same as the step 2 in the preparation of the complete mixed fermented feed (TMF), but the step 2) is skipped, and only the steps 1), 3) and 4) are carried out.
Example 3 complete mixed fermented feed application
Selecting 240 Ximen ta's hybrid cattle which are strong and have basically consistent physique development, randomly dividing the cattle into 12 groups, feeding 20 cattle in each group according to the ratio of fine to coarse being 8:2, 7:3, 6:4, 5:5, 4:6 and 2: 8, TMR complete mixed feed or TMF complete mixed fermented feed containing fermented bagasse. The pre-test period is 10 days, and the normal test period is 80 days. Before the test, all the test cattle are subjected to insect expelling, stomach strengthening, epidemic prevention injection, numbering, weighing and registration, and the colony house is disinfected.
1. Analyzing the influence of different fine-coarse ratio complete mixed feed TMR (Total Mixed Ration) on the production performance of fattening cattle
As shown in table 3, as the TMR ration concentrate ratio increases, the feed-to-weight ratio decreases, but when the concentrate ratio is 8: when 2, the feed intake of the beef cattle is affected, and the feed-weight ratio is increased. Therefore, the optimum ratio of fineness to coarseness is 7: 3.
TABLE 3 influence of different dry-concentrate ratios TMR on the performance of fattening cattle
2. Analyzing the influence of different fine-coarse ratio complete mixed fermented feed TMF ration on the production performance of fattening cattle
As shown in table 4, as the refined/coarse ratio of the TMF ration increases, the feed-to-weight ratio decreases, but when the refined/coarse ratio is 8: when 2, the feed intake of the beef cattle is affected, and the feed-weight ratio is increased. Meanwhile, when the ratio of the refined grain to the coarse grain of the TMF daily ration is 4-8: and in the range of 2-6, the material weight ratio and the average daily gain among different fine-coarse ratio test groups can achieve similar technical effects, wherein when the fine-coarse ratio is 7:3, the average daily gain is obviously higher than that of other test groups, the material weight ratio is obviously lower than that of other test groups, and the obtained effect is best. And the ratio of fineness to coarseness is 2: when 8 hours, the average daily gain is obviously reduced compared with other test groups, and the material weight ratio is obviously increased compared with other test groups, so that the technical effect required by the invention cannot be achieved.
TABLE 4 influence of different fine-coarse ratios of the complete mixed fermented feed TMF on the performance of fattening cattle
3. Comparing the influence of TMF daily ration and TMR daily ration on the production performance of fattening cattle
Respectively comparing the fine and coarse ratios in a range of 4-8: 2-6, the results of the effects of the TMF ration and the TMR ration on the production performance of the fattening cattle under the condition of the same concentration ratio can be found from the tables 3 and 4, and the results show that the feed intake of the beef cattle fed with the TMF ration which is a complete mixed fermented feed is improved, the total gain and the average daily gain weight are obviously improved, and the feed-weight ratio is obviously reduced under the condition of the same concentration ratio. Therefore, the beef cattle fed with the TMF daily ration has better production performance than the beef cattle fed with the TMR daily ration with the same ratio of essence to crude.
Claims (10)
1. A preparation method of fermented bagasse is characterized by comprising the following steps:
1) puffing bagasse
Crushing bagasse, and performing puffing treatment on the crushed bagasse to obtain puffed bagasse;
2) fermentation of bagasse
Taking the puffed bagasse as a main fermentation raw material, inoculating mould and yeast, and carrying out aerobic fermentation to obtain the fermented bagasse.
2. The preparation method of claim 1, wherein the bagasse in step 1) has a moisture content of 44-52%, is ground to 10-30 mm before use, and is subjected to puffing treatment by a puffing machine at 120-140 ℃, under a pressure of 0.5-4 Mpa, and for a time of 3-5 s.
3. The process according to claim 1, wherein the mold of step 2) is a mold producing cellulase and/or hemicellulase at a high yield, preferably Aspergillus niger and Aspergillus oryzae, and the yeast is Saccharomyces cerevisiae and Candida utilis;
preferably, the mold and yeast are inoculated by adding mold and yeast culture prepared by the following method: mixing the expanded bagasse and the molasses according to the mass ratio of 8:2, and adding 3 times of the mixtureWater in an amount of 6% (NH) based on the dry weight of bagasse4)2SO4Mixing, sterilizing at high temperature, cooling, inoculating Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae and Candida utilis, fermenting at 30 deg.C for 12-36 hr to obtain the final product, wherein the inoculating amount of Aspergillus niger and Aspergillus oryzae is 1.5 × 10 per gram of mixture6～7.5×106cfu, the inoculation amounts of the saccharomyces cerevisiae and the candida utilis are respectively 2 multiplied by 10 inoculated in each gram of mixture6～6×106cfu, the effective viable count of each fungus of the final product of the obtained fungus and yeast culture is not less than 1 × 109cfu/g。
4. The preparation method according to any one of claims 1 to 3, wherein in the step 2), the puffed bagasse is used as a main fermentation raw material, a proper amount of molasses and urea are added, the mixture is fully mixed, and mold and yeast are inoculated for aerobic fermentation;
preferably, the addition amount of the molasses is 4-7%, the addition amount of the urea is 0.5-1.5% of the bagasse DM, and the inoculation amount of the mold and yeast composite culture is 0.05-0.15% of the bagasse DM;
preferably, the addition amount of the molasses is 5% of bagasse DM, the addition amount of the urea is 1% of bagasse DM, and the inoculation amount of the mold and yeast composite culture is 0.1% of bagasse DM by dry weight percentage of bagasse.
5. Fermented bagasse produced by the production method according to any one of claims 1 to 4.
6. A feed comprising the fermented bagasse as defined in claim 5.
7. A preparation method of a complete mixed fermented feed for ruminants is characterized by comprising the following steps:
1) preparing the following raw materials in parts by mass to form complete mixed feed: 740 parts of fermented bagasse 198-;
2) preparing a lactobacillus culture: weighing lactobacillus culture according to the mass ratio of 0.05-0.1% of the complete mixed feed in the step 1) for later use;
3) sequentially adding the components in the steps 1) and 2) into a stirring truck, stirring while filling, and stirring for 3-5 min after all the raw materials are filled to obtain a feed raw material mixture;
4) bundling the feed raw material mixture obtained in the step 3), wherein the density is 400-3Bagging, fermenting for 3-7 days to obtain the fermented soybean milk;
preferably, the water content of the feed raw material mixture in the step 3) is 45% -50%;
preferably, the ratio of dry matter to fine and crude is 4-8: 2-6, 10 in total.
8. The method according to claim 7, wherein the lactic acid bacteria culture is prepared by: lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei and Lactobacillus paracasei are respectively added at a ratio of 1 × 10 per ml6～2×106The inoculation amount of cfu is dissolved in 2% -3% of molasses water, activation is carried out for 12-24 h at 37 ℃, the effective viable count of each bacterium of the target product is not less than 1 multiplied by 109cfu/mL。
9. The complete mixed fermented feed prepared by the preparation method of claim 7 or 8.
10. Use of a fermented bagasse as defined in claim 5 or a feed as defined in claim 6 or a complete mixed fermented feed as defined in claim 9 for feeding ruminants.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010058394.1A CN111066949A (en) | 2020-01-19 | 2020-01-19 | Ruminant complete mixed fermented feed and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010058394.1A CN111066949A (en) | 2020-01-19 | 2020-01-19 | Ruminant complete mixed fermented feed and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111066949A true CN111066949A (en) | 2020-04-28 |
Family
ID=70323743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010058394.1A Pending CN111066949A (en) | 2020-01-19 | 2020-01-19 | Ruminant complete mixed fermented feed and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111066949A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820328A (en) * | 2020-08-24 | 2020-10-27 | 华南农业大学 | Fermented beef cattle feed taking pineapple residue as raw material and preparation method |
| CN113693165A (en) * | 2021-07-15 | 2021-11-26 | 西南大学 | Novel yeast culture for improving mutton sheep production performance by using distillers' grains |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1571855A (en) * | 1977-04-18 | 1980-07-23 | Horiuchi I | Fermented feed for ruminants |
| US5545418A (en) * | 1993-12-27 | 1996-08-13 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Alkali-treated bagasse, and its preparation and uses |
| US5547692A (en) * | 1993-12-27 | 1996-08-20 | Kabushiki Kaisha Hayashibara Seitbutsu Kagaku Kenkyujo | Fermented bagasse feed, and its preparation and uses |
| CN103053794A (en) * | 2013-01-24 | 2013-04-24 | 量子高科(中国)生物股份有限公司 | Method for preparing prebiotics fermented feed by using bagasse and molasses |
| CN104171310A (en) * | 2014-07-17 | 2014-12-03 | 陈学文 | High-quality fiber feed using bagasse as main raw material and preparation method thereof |
| CN104186939A (en) * | 2014-08-13 | 2014-12-10 | 卓礼仕 | Ruminant animal feed and preparation method thereof |
| CN105175035A (en) * | 2015-06-26 | 2015-12-23 | 黄旭胜 | Fermenting agent preparation method |
| CN105685499A (en) * | 2016-03-02 | 2016-06-22 | 广西农垦金光乳业有限公司 | Beef fodder with bagasse and moso bamboo leaves as main raw materials and preparing method thereof |
| CN106071104A (en) * | 2016-06-14 | 2016-11-09 | 杭州百瑞特饲料科技有限公司 | A kind of expanded fermentation protein feedstuff additive and application |
| CN106173211A (en) * | 2016-07-29 | 2016-12-07 | 钟政军 | A kind of high protein fermentation poultry and livestock feed and preparation method thereof |
| CN106212915A (en) * | 2016-07-29 | 2016-12-14 | 广西壮族自治区农业科学院农产品加工研究所 | Ferment in second time produces method and the product of cattle and sheep complete feed |
| CN106234755A (en) * | 2016-07-29 | 2016-12-21 | 广西壮族自治区农业科学院农产品加工研究所 | The method producing cattle and sheep complete feed for raw material ferment in second time with bagasse |
| CN108850616A (en) * | 2018-08-11 | 2018-11-23 | 安徽省强家庄生态农业有限公司 | A kind of preparation method of antimicrobial form pannage |
-
2020
- 2020-01-19 CN CN202010058394.1A patent/CN111066949A/en active Pending
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1571855A (en) * | 1977-04-18 | 1980-07-23 | Horiuchi I | Fermented feed for ruminants |
| US5545418A (en) * | 1993-12-27 | 1996-08-13 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Alkali-treated bagasse, and its preparation and uses |
| US5547692A (en) * | 1993-12-27 | 1996-08-20 | Kabushiki Kaisha Hayashibara Seitbutsu Kagaku Kenkyujo | Fermented bagasse feed, and its preparation and uses |
| CN103053794A (en) * | 2013-01-24 | 2013-04-24 | 量子高科(中国)生物股份有限公司 | Method for preparing prebiotics fermented feed by using bagasse and molasses |
| CN104171310A (en) * | 2014-07-17 | 2014-12-03 | 陈学文 | High-quality fiber feed using bagasse as main raw material and preparation method thereof |
| CN104186939A (en) * | 2014-08-13 | 2014-12-10 | 卓礼仕 | Ruminant animal feed and preparation method thereof |
| CN105175035A (en) * | 2015-06-26 | 2015-12-23 | 黄旭胜 | Fermenting agent preparation method |
| CN105685499A (en) * | 2016-03-02 | 2016-06-22 | 广西农垦金光乳业有限公司 | Beef fodder with bagasse and moso bamboo leaves as main raw materials and preparing method thereof |
| CN106071104A (en) * | 2016-06-14 | 2016-11-09 | 杭州百瑞特饲料科技有限公司 | A kind of expanded fermentation protein feedstuff additive and application |
| CN106173211A (en) * | 2016-07-29 | 2016-12-07 | 钟政军 | A kind of high protein fermentation poultry and livestock feed and preparation method thereof |
| CN106212915A (en) * | 2016-07-29 | 2016-12-14 | 广西壮族自治区农业科学院农产品加工研究所 | Ferment in second time produces method and the product of cattle and sheep complete feed |
| CN106234755A (en) * | 2016-07-29 | 2016-12-21 | 广西壮族自治区农业科学院农产品加工研究所 | The method producing cattle and sheep complete feed for raw material ferment in second time with bagasse |
| CN108850616A (en) * | 2018-08-11 | 2018-11-23 | 安徽省强家庄生态农业有限公司 | A kind of preparation method of antimicrobial form pannage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820328A (en) * | 2020-08-24 | 2020-10-27 | 华南农业大学 | Fermented beef cattle feed taking pineapple residue as raw material and preparation method |
| CN113693165A (en) * | 2021-07-15 | 2021-11-26 | 西南大学 | Novel yeast culture for improving mutton sheep production performance by using distillers' grains |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102687792B (en) | Feeding microecologic preparation based on beer grains and rice bran meal | |
| CN102715342B (en) | Method for processing microbiological feed based on spirit vinasse and miscellaneous meal | |
| CN101273749B (en) | Method of mixed fermentation treatment using vinasse as main feed raw material | |
| CN106376725B (en) | Biological fermentation feed and preparation method thereof | |
| CN105918615B (en) | Large-scale production method of rice and wheat straw microbial feed | |
| CN102696860B (en) | Highly efficient and low-cost microbiological feed proteins based on vinegar residue and miscellaneous meal | |
| CN107251989B (en) | Preparation method of composite solid probiotic containing phellinus igniarius | |
| CN103478413A (en) | Method for producing protein feed by mixed-strain solid-state fermentation of ginkgo leaf residues | |
| CN105918614A (en) | Integration processing method of high-efficient corn straw biological feed | |
| CN110384177B (en) | Method for preparing yeast culture based on distiller's grains and application of yeast culture in animal feed | |
| CN102934736A (en) | Method for preparing sweet potato skin/ sweet potato powder dreg fermented feed | |
| CN111165661A (en) | Feed raw material of fermented bagasse and preparation method thereof | |
| CN105010728A (en) | Preparation technology of microorganism straw feed | |
| CN109527200A (en) | A kind of Pleurotus eryngii germ bran biological fermented feed and preparation method | |
| CN105211509A (en) | A kind ofly utilize feed of pomelo peel ferment making and preparation method thereof | |
| CN106561996A (en) | Method for producing feed through enzyme-linked micro-ecologic solid state fermentation of vinasse | |
| CN113243450A (en) | Method for improving quality of mushroom bran feed through multi-strain mixed fermentation | |
| CN1706271A (en) | Production process of composite biochemical granulated feed | |
| CN111066949A (en) | Ruminant complete mixed fermented feed and preparation method thereof | |
| CN113796455A (en) | Process for producing feed by using crop straws | |
| CN107853452A (en) | A kind of production method of additive for microbe feedstuff | |
| CN104232547A (en) | Microbial flora additive used for sheep feed, and preparation method thereof | |
| CN101849618A (en) | Method for producing complex enzyme for feed | |
| CN113647518B (en) | Special biological fermentation feed for fattening cattle in northern Jiang region and preparation method thereof | |
| CN114886047A (en) | Method for preparing grass/bighead carp biological feed by using waste edible fungus chaff |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |