CN112515044A - Preparation method and application of fermentation premix capable of enhancing vitamin stability - Google Patents

Preparation method and application of fermentation premix capable of enhancing vitamin stability Download PDF

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CN112515044A
CN112515044A CN202011383366.3A CN202011383366A CN112515044A CN 112515044 A CN112515044 A CN 112515044A CN 202011383366 A CN202011383366 A CN 202011383366A CN 112515044 A CN112515044 A CN 112515044A
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premix
fermentation
fermented
vitamin
wet
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CN112515044B (en
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彭翔
韩丽
李阳
高纪磊
余璐璐
张广民
蔡辉益
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Tianjin Bofeide Science & Technology Co ltd
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Beijing Challenge Agricultural Science & Technology Co ltd
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Abstract

The invention relates to a preparation method and application of a fermentation premix capable of enhancing vitamin stability, wherein the fermentation premix is divided into a fermentation wet-based premix and a fermentation dry-based premix, and the preparation method of the fermentation wet-based premix comprises the following steps: preparing a fermentation wet base premix carrier, preparing a fermentation wet base premix base material, and preparing a fermentation wet base premix finished product through post-treatment; the preparation method of the fermented dry-based premix comprises the steps of drying the fermented wet-based premix carrier to obtain the fermented dry-based premix carrier, and then carrying out subsequent operation. The moisture content of the fermented wet-based premix is 15-19%, but the activity of the vitamin can be kept between 80 and 94% after being stored for 3 months, the stability of the vitamin is good, the production cost is reduced, the nutritional composition and the feed palatability are improved, the intestinal health and the intestinal excrement state of the laying hens can be improved, the egg laying performance and the egg quality are improved, the dirty egg rate is reduced, and the economic benefit of cultivation is increased.

Description

Preparation method and application of fermentation premix capable of enhancing vitamin stability
Technical Field
The invention relates to the technical field of animal nutrition and feed, in particular to a preparation method and application of a fermentation premix capable of enhancing vitamin stability.
Background
Vitamins are low molecular weight organic compounds necessary for animals to maintain normal functions, and have very significant effects on promoting the health of animal organisms. With the development of modern large-scale breeding industry, most of vitamins cannot be synthesized in livestock and poultry bodies when the livestock and poultry are raised in a colony house, and the needs of organisms can be met only by taking the vitamins in the feed. However, since vitamins are rich in unsaturated carbon atoms, double bonds, hydroxyl groups and other structural parts, and are easily affected by many factors such as moisture, metal ions, storage conditions and time, oxidative decomposition is easily caused during storage, so thatThe activity of the vitamin is reduced and even completely loses the activity, has strong destructive effect on the stability of the vitamin, and is the most unstable component in the premix. Research shows that the vitamin A retention rate of the compound premix is 91% when the compound premix is stored for 1 month under the condition of low moisture (generally, the moisture content is lower than 7%), and the VA retention rate is 2% when the compound premix is stored for 3 months under the condition of high temperature and high humidity; VB after 21d storage under high moisture conditions (typically about 30% moisture content)1Only 48% of VC is left, and VC is almost completely lost, stored for 3 months and VB2The retention rate is lower than 50 percent; in the trace element Cu2+、Zn2+、Fe2+In the presence of vitamin, after the compound premix containing vitamin is stored for 3 months, the loss of VK is more than 80 percent, the loss of folic acid is more than 40 percent, and VB6Loss is more than 20%; after the premix containing choline chloride is stored for 3 months, the loss of vitamins such as biotin and the like can reach 10-15%. Therefore, maintaining good stability of vitamins in the premix not only directly affects the effectiveness of the premix, but also is of great importance to feed quality, animal growth, health and the like.
At present, most of compound premixes on the market have the moisture content of 3-8%, but due to the influence of a plurality of factors, the loss rate of vitamin A and vitamin E reaches more than 50% and the loss rate of vitamin K reaches more than 50% when the premix is stored for 3 months3The loss rate is up to 45 percent, and vitamin B1The loss rate is up to more than 70 percent, B2、B6The loss rate of the vitamin H and the calcium pantothenate is more than 25%, and the average loss rate of other vitamins per month is also 2% -7.5%, so that the shelf life of the conventional premix is generally 3-4 months, the longer the period is, the more limited the health regulation and control effect on the cultured animals is, and even some culture or feed enterprises can use the premix as soon as possible to avoid the loss of the vitamins in the storage process. However, long-distance transportation and long-term storage cannot be avoided for large-scale feed or breeding enterprises, so that the large-scale breeding enterprises often encounter fluctuation of the growth condition of livestock and poultry in the livestock and poultry breeding process, and the essence of the fluctuation is strongly related to the activity of vitamins in the premix. Therefore, the stability of the vitamins in the premix during storage is enhanced, the livestock and poultry production performance is favorably improved, and the farm is improvedEconomic benefit is very important to industrial development.
On the other hand, in large-scale laying hen breeding, the egg quality and the feed-egg ratio are main indexes for measuring the production performance and the breeding benefit of laying hens, wherein the dirty egg rate is an important index for evaluating the egg quality, the higher the dirty egg rate is, the lower the overall egg quality score is, and more labor cost can be increased for sorting and cleaning the dirty eggs so as to reduce the adhesion of harmful substances such as salmonella and escherichia coli on the surfaces of the eggs. In the chicken farms with high incidence of the dirty eggs, the water supply of the chicken houses can be reduced even to reduce the excrement discharge of the chickens, so that the dirty egg rate is reduced, but the reduction of the water supply easily causes stress to the chickens and seriously affects the health of the chickens. The formation of dirty eggs is related to the intestinal health level and the excrement form of the laying hens, and the laying hens infected with harmful bacteria such as escherichia coli and salmonella are easy to cause intestinal problems, so that the chicken body is diluted, the cloaca and surrounding feathers are adhered to the excrement, and the production of the dirty eggs is increased; and the feces of the chickens with healthy intestinal tracts are better scored, the chicken feces can be smoothly excreted before egg laying, no chicken feces is left in the cloaca during egg laying, and the chicken feces cannot be infected with the feathers around the cloaca, so that the surface of the eggshell cannot be infected with the chicken feces. Therefore, the method has important effects of improving the excrement form and reducing the dirty egg rate by adopting some nutrition means to adjust the intestinal health of the laying hens. In long-term practice, the intestinal health condition and the excrement state of the chicken are closely related to the daily ration vitamin level, and the vitamins in the daily ration of the laying hens are mainly from the premix, so that the stability of the vitamins in the premix of the laying hens is guaranteed to have important influence on improving the intestinal health and the dirty egg rate of the chicken. However, in the current cultivation, whether large-scale cultivation enterprises or medium and small-sized cultivation farms, even if the problem is recognized, the premix is difficult to be prepared or a storage environment for maintaining stable vitamins is difficult to provide. Therefore, in practical application, the breeding enterprises have urgent needs for the premix which maintains stronger vitamin stability.
The research and development on premix formula is many, but the research and development on premix carrier is few, publication No. CN 111387365A discloses that fermented soybean meal wet base is added in the preparation of laying hen premix, but the research related to the stability of vitamins in the premix is not involved, and the technology adds trace elements and vitamins into the premix simultaneously to be mixed, so that the problem that the vitamins are damaged and lost in the processing process is caused. Most of the patent publication nos. CN111449177A, CN111357886A, CN111149948A and the like disclose methods for preparing premix for laying hens, but the disclosed techniques mainly focus on the addition ratio of main components (for example, the ratio of components such as mineral elements, vitamin complex, amino acid complex, functional substances, protein materials, energy materials and carriers), and do not mention the carrier component which occupies a large ratio in the premix composition, and the technical idea of batch processing of each component of the premix to cope with vitamin loss, and do not relate to the related content of vitamin stability tracking in the premix, and the technical effect of the premix to enhance the vitamin stability is not fully developed all the time. In addition, in the above patent, one or two fermented feeds are dried and then used as a carrier to be added into the premix to replace the traditional carrier, which takes the problem of vitamin loss of the premix into consideration, so as to reduce one treatment of the premix, but does not consider the antagonistic relationship between trace elements and vitamins, and in addition, the high-temperature drying process can inactivate probiotic live bacteria, antibacterial peptides or digestive enzymes in the fermented feeds due to high-temperature treatment, so that the content of organic acids in the fermented feeds is reduced, and the application effect of the fermented feeds is influenced.
For livestock and poultry, especially for laying hens, fermented feed (especially wet-based feed) is a good choice for feeding effect, is rich in active substances such as amino acids, small peptides, multiple vitamins and the like, and plays an important role in improving intestinal health and maintaining intestinal flora steady state. However, due to the fact that the premix has vitamin loss, common breeding enterprises cannot select premix products with the water content higher than 10%, and feed enterprises cannot produce premix products with the water content higher than 10%.
Therefore, the development of the fermented wet-based premix with high vitamin stability and high moisture content is very important for the development of the laying hen industry.
Disclosure of Invention
In order to solve the above problems, the present invention provides a fermentation premix capable of enhancing vitamin stability, the fermentation premix is divided into a fermentation wet base premix and a fermentation dry base premix, and the preparation method of the fermentation wet base premix comprises the following steps:
step one, preparing a fermentation wet base premix carrier: uniformly mixing 30-75% of feed raw materials, 1-10% of compound trace elements, 1-10% of calcium hydrophosphate, 1-10% of stone powder, 1-10% of sodium chloride, 1-4% of molasses, 0.1-1% of microbial agent, 0.1-1% of enzyme preparation and 20-40% of clean water according to weight ratio, and naturally fermenting for 48-96h at the temperature of 25-37 ℃ to prepare a fermented wet-based premix carrier;
the feed raw materials comprise the following components in percentage by weight: 5-20% of corn, 40-80% of soybean meal, 5-20% of pepper meal and 0-20% of bran;
the microbial agent comprises the following components in parts by weight: 1*101050-80% of CFU/g lactobacillus plantarum and 1 x 10%1010-30% and 1 x 10% of CFU/g lactobacillus acidophilus1110-20% of CFU/g saccharomyces cerevisiae bacterial powder;
the enzyme preparation comprises the following components in parts by weight: 20-60% of 50000U/g neutral protease, 20-40% of 200000U/g acid protease, 10-20% of 400000U/g xylanase and 10-20% of 30000U/g pectinase;
step two, preparing a fermented wet base premix base material: uniformly mixing 50-70% of the fermented wet base premix carrier prepared in the step one, 5-30% of puffed soybeans, 0.5-5% of compound vitamins, 1-5% of compound amino acids, 0.5-3% of choline chloride, 0.5-5% of betaine, 1-5% of stone powder and 0.1-0.5% of functional feed additives in a weight ratio to prepare a fermented wet base premix base material;
the functional additive comprises the following components in percentage by weight: 80-100% of antioxidant, 0-10% of flavoring agent, 0-10% of sweetening agent and 0-10% of mildew preventive; (ii) a
Step three, post-treatment preparation of a finished fermented wet base premix: and (3) placing the fermented wet base premix base material prepared in the step (II) into an anaerobic breathing bag special for fermentation, vacuumizing and sealing, performing anaerobic fermentation for 24-72h at normal temperature, finishing the fermentation to obtain a fermented wet base premix finished product capable of enhancing the vitamin stability, wherein the moisture content is 15-19%, placing the fermented wet base premix finished product in a dry and dark place, and sealing and storing.
Further, the preparation method of the fermented dry-base premix comprises the steps of drying the fermented wet-base premix carrier obtained in the step one to obtain a fermented dry-base premix carrier, and performing the operation of the step two and the step three to obtain a fermented dry-base premix finished product capable of enhancing the vitamin stability, wherein the moisture content is 10-14%.
Preferably, the composite trace elements respectively comprise the following components in percentage by weight: 1-5% of copper sulfate pentahydrate, 20-40% of ferrous sulfate monohydrate, 20-40% of manganese sulfate monohydrate, 10-30% of zinc sulfate monohydrate, 1-5% of sodium selenite, 1-5% of calcium iodate and 5-20% of medical stone.
Preferably, the vitamin complex comprises the following components in parts by weight: vitamin A acetate 5-15%, vitamin D31-5%, dl-alpha-tocopheryl acetate 5-20%, vitamin K31-5% of vitamin B10.2-2% of vitamin B22-10% of vitamin B60.2-3% of vitamin B120.1-1%, 10-30% of nicotinamide, 0.1-0.8% of folic acid, 3-10% of D-calcium pantothenate, 1-7% of D-biotin and 30-60% of fine rice hull powder.
Preferably, the composite amino acid comprises the following components in parts by weight: 50-70% of methionine, 10-40% of lysine hydrochloride and 1-10% of threonine.
Preferably, the choline chloride is coated choline chloride.
The preparation method of the fermentation premix capable of enhancing the stability of the vitamins provided by the invention is applied to feed production.
The fermentation premix capable of enhancing the vitamin stability provided by the invention is applied to the breeding of laying hens.
The invention has the following beneficial effects:
the premix capable of enhancing the stability of the vitamins is prepared by taking a protein raw material, an energy raw material, a mineral raw material, water and the like as a carrier after fermentation, mixing the carrier with other additive components such as puffed soybeans, compound vitamins, compound amino acids and the like, and performing anaerobic fermentation post-treatment, and has the beneficial effects of 4 points:
firstly, the stability of vitamins in a premix finished product is enhanced, the moisture content of the fermentation wet-based premix is 15-19%, but the vitamin activity can be kept 80-94% after the premix is stored for 3 months, and the loss of the vitamins is less. In order to reduce the damage of metal ions in trace elements to vitamins, in the prior art, trace elements are generally mixed with a carrier, a microbial inoculum, saccharides, an enzyme preparation and the like, inorganic trace elements are converted into organic trace elements through fungus fermentation, the metal ions exist in a chelate form, the properties are stable, and the damage to the vitamins is reduced, so that the trace elements are mixed and fermented firstly, then the vitamins are mixed, and the loss of the vitamins can be reduced. However, the inventor finds that the fermentation premix prepared by using the conventional carrier, such as rice hull powder, rice bran, tapioca flour and the like as the carrier is still low in chicken manure score and still generates more dirty eggs, and supposedly, the generation amount of metabolites in the fermentation process is insufficient, so that the amount of inorganic trace elements converted into organic trace elements is limited, and thus, the damage effect of the unconverted part on vitamins is strong; and the conventional fermentation carrier raw material contains more mixed bacteria or harmful bacteria, and the mixed bacteria or the harmful bacteria may be fermented together in the natural fermentation process to generate some harmful metabolites, so that the intestinal health of the laying hens is influenced. Therefore, the invention provides that 5-20% of corn, 40-80% of soybean meal, 5-20% of pepper meal and 0-20% of bran are used as fermentation carriers, so that a better technical effect is obtained, the fermented wet-based premix with the moisture up to 15% can meet the requirement that vitamins can be reserved by 81-94% after being stored for 3 months, and the requirement of a large-scale farm on the wet-based premix with high vitamin stability is met.
Secondly, the nutritional value is high, the palatability is good, the product is rich in various active ingredients, the quality in the storage process is relatively stable, the product does not go moldy in 3 months, the number of beneficial bacteria is high, and the product is kept stable.
And thirdly, the production performance of the laying hens is improved, and the breeding economic benefit is improved. The feed intake and the laying rate are obviously improved, and the egg breaking rate and the feed conversion ratio are reduced; obviously improves the thickness of the eggshell, the strength of the eggshell, the ratio of the yolk to the total protein and the Hough unit.
And fourthly, the intestinal health state and the excrement state of the laying hens are improved, excrement excretion is promoted, and the dirty egg rate of the laying hens is reduced.
In conclusion, the premix prepared by the invention can maintain the stability of vitamins in the premix, reduce the production cost, improve the nutritional composition and the feed palatability, further improve the intestinal health and the intestinal fecal state of laying hens, improve the egg laying performance and the egg quality, reduce the dirty egg rate, and further increase the economic benefit of cultivation.
Drawings
FIG. 1 production flow chart of fermented wet base premix of the present invention
FIG. 2 photographs of layer excrements from fermentation conventional wet-based premix test group
FIG. 3 photographs of layer excrements from fermentation dry premix test group
FIG. 4 photographs of layer excrements from fermentation wet-based premix test group
FIG. 5 photograph of inner intestinal wall of laying hen of fermentation conventional wet-based premix test group
FIG. 6 photograph of inner intestinal wall of laying hen of fermented dry premix test group
FIG. 7 is a photograph of the inner wall of the intestinal tract of a laying hen in a fermented wet premix test group
Detailed Description
The present invention is further illustrated by the following examples.
EXAMPLE 1 preparation of fermentation Wet base premix A
The method comprises the following steps: : uniformly mixing 8% of corn, 44% of soybean meal, 8% of pepper meal, 2% of composite trace elements, 9.5% of calcium hydrophosphate, 4% of stone powder, 3.95% of sodium chloride, 0.25% of microbial agent, 0.3% of enzyme preparation and 20% of water according to the weight ratio, and fermenting at the temperature of 25-36 ℃ for 72 hours to prepare a fermented wet-based premix carrier;
the microbial agent comprises the following components in parts by weight: 1*101050-80% of CFU/g lactobacillus plantarum and 1 x 10%1010-30% and 1 x 10% of CFU/g lactobacillus acidophilus1110-20% of CFU/g saccharomyces cerevisiae bacterial powder;
the enzyme preparation comprises the following components in parts by weight: 20-60% of 50000U/g neutral protease, 20-40% of 200000U/g acid protease, 10-20% of 400000U/g xylanase and 10-20% of 30000U/g pectinase.
Step two: uniformly mixing the fermented wet base premix carrier prepared in the step one with 67.5%, 1.3%, 1.5%, 18%, 3.5%, 0.2%, 3.0% and 5.0% of compound vitamins, compound amino acids, puffed soybeans, stone powder, functional additives, choline chloride and betaine according to the weight ratio to prepare a fermented wet base premix base material;
the functional additive comprises the following components in percentage by weight: 80-100% of antioxidant, 0-10% of flavoring agent, 0-10% of sweetening agent and 0-10% of mildew preventive.
Step three: and (3) placing the fermented wet base premix base material prepared in the step (II) into an anaerobic breathing bag special for fermentation, vacuumizing and sealing, carrying out anaerobic fermentation for 24-72h at normal temperature, obtaining a fermented wet base premix A finished product capable of enhancing the vitamin stability after the fermentation is finished, subpackaging, placing in a dry and dark place, and preserving in a sealed manner for 3 months until the moisture content is 15.75%.
EXAMPLE 2 preparation of fermentation Wet base premix B
The method comprises the following steps: uniformly mixing 6% of corn, 35% of soybean meal, 10% of chili meal, 10% of bran, 2% of composite trace elements, 8% of calcium hydrophosphate, 3% of stone powder, 4% of sodium chloride, 0.25% of microbial agent, 0.35% of enzyme preparation and 21.4% of water according to the weight ratio, and fermenting for 96 hours at the temperature of 25-36 ℃ to prepare the fermented wet base premix carrier, wherein the composite trace elements, the microbial agent and the enzyme preparation are the same as in example 1.
Step two: uniformly mixing the fermented wet base premix carrier prepared in the step one with 65.5%, 1.5%, 3.0%, 17.2%, 5.0%, 0.3%, 2.5% and 5.0% of compound vitamins, compound amino acids, puffed soybeans, stone powder, functional additives, choline chloride and betaine according to the weight ratio respectively to prepare the fermented wet base premix base material, wherein the functional additives are the same as the functional additives in the embodiment 1.
Step three: in the same manner as in example 1, a finished fermented wet-based premix B capable of enhancing vitamin stability was obtained, which was placed in a dry and dark place and sealed for 3 months, and then had a water content of 16.8%.
EXAMPLE 3 preparation of fermentation Wet base premix C
The method comprises the following steps: uniformly mixing 10% of corn, 33% of soybean meal, 5% of pepper meal, 8% of bran, 2.3% of composite trace elements, 8.5% of calcium hydrophosphate, 3.6% of stone powder, 3.5% of sodium chloride, 0.25% of microbial agent, 0.15% of enzyme preparation and 25.7% of water according to the weight ratio, and fermenting for 48 hours at the temperature of 25-36 ℃ to obtain the prepared fermented wet-based premix carrier, wherein the composite trace elements, the microbial agent and the enzyme preparation are the same as in example 1.
Step two: uniformly mixing the fermented wet base premix carrier prepared in the step one with 61.2% of compound vitamin, 1.8% of compound amino acid, 4.5% of puffed soybean, 20% of stone powder, 5.0% of functional additive, 2.2% of choline chloride and 5.0% of betaine according to the weight ratio respectively to prepare the fermented wet base premix base material. The functional additive was the same as in example 1.
Step three: in the same manner as in example 1, a finished fermented wet-based premix B capable of enhancing vitamin stability was obtained, which was placed in a dry and dark place and sealed for 3 months, and then had a water content of 18.26%.
EXAMPLE 4 preparation of fermented Dry base premix
The method comprises the following steps: uniformly mixing 8% of corn, 44% of soybean meal, 8% of pepper meal, 2% of composite trace elements, 9.5% of calcium hydrophosphate, 4% of stone powder, 3.95% of sodium chloride, 0.25% of microbial agent, 0.3% of enzyme preparation and 20% of water according to the weight ratio, and fermenting at the temperature of 25-36 ℃ for 72 hours to prepare a fermented wet-based premix carrier; drying the fermented wet-based premix carrier to obtain a fermented dry-based premix carrier; the components and weight ratio of the compound trace elements, the microbial agent and the enzyme preparation are the same as those in the example 1.
Step two: uniformly mixing the fermentation dry-based premix carrier prepared in the step one with 65.5% of compound vitamin, 1.4% of compound amino acid, 1.6% of puffed soybean, 19% of stone powder, 3.7% of functional additive, 3.2% of choline chloride and 5.3% of betaine according to the weight ratio respectively to prepare the fermentation dry-based premix base material. The functional additive was the same as in example 1.
Step three: in the same manner as in example 1, a finished fermented dry premix was obtained and stored in a dry and dark place for 3 months under sealed conditions, and the water content was 10.91%.
EXAMPLE 5 preparation of fermentation conventional Wet-based premix
The method comprises the following steps: uniformly mixing 60% of conventional fermentation carrier raw materials, 2% of composite trace elements, 9.5% of calcium hydrophosphate, 4% of stone powder, 3.95% of sodium chloride, 0.25% of microbial agent, 0.3% of enzyme preparation and 20% of water according to the weight ratio, and fermenting for 72 hours at the temperature of 25-36 ℃ to prepare the conventional wet-based premix carrier;
the conventional carrier raw material for fermentation is a mixture of rice hull powder, wheat bran and rice bran, wherein the mixture is 40% of the rice hull powder, 10% of the wheat bran or 10% of the rice bran according to the weight ratio. The components and weight ratio of the compound trace elements, the microbial agent and the enzyme preparation are the same as those in the example 1.
Step two: the same as in example 1.
Step three: in the same manner as in example 1, a finished product of a conventional fermented wet base premix was prepared, and after being placed in a dry and dark place and being sealed for 3 months, the moisture content was 15.02%. .
EXAMPLE 6 premix product stability tracking
The premixes prepared in the examples 1 to 5 are placed in the shade, the drying and the dark conditions, sealed and stored for 3 months at normal temperature, the moisture content after the storage for 3 months is measured, the storage state of the premixes is observed during the storage period, and the viable counts of microorganisms such as lactobacillus, saccharomycetes, mycete and the like and vitamin A and vitamin D thereof in each group of premixes after the storage for 0, 1, 2 and 3 months are respectively measured3Vitamin B2And vitamin B6And waiting for the content of the vitamin, and calculating the vitamin loss rate.
(1) Microbial changes
TABLE 1 variation of viable microorganism count in premix at different time points
Figure BDA0002809056390000131
As can be seen from table 1, under the same proportioning, processing and storage conditions, the moisture content of the conventional fermented wet-based premix is not much different from that of the fermented wet-based premix a due to different carriers, but the number of lactic acid bacteria and yeast in the conventional fermented wet-based premix is significantly lower than that of the fermented wet-based premix a, and the number of mold bacteria is significantly higher than that of the fermented wet-based premix a. Along with the prolonging of the storage time, the viable count of the microorganisms in each group gradually decreases and then gradually becomes stable, and the total number of the moulds in the premix in the whole storage process meets the total number of the moulds in the feed specified by the feed hygiene standard and does not exceed 1 multiplied by 105This requirement of cfu/g.
Compared with the dry-base premix and the conventional wet-base premix, the wet-base premix has higher lactic acid bacteria and saccharomycete amount under the same storage time condition, is rich in various metabolites, and can effectively inhibit the growth of mould.
In the process of storing the premix, no abnormal phenomenon is found by observing the appearance, the smell and the like of the premix. The method adopts the technical method, takes feed raw materials as a carrier for fermenting the wet-based premix, takes products (wet basis or dry basis) fermented together with trace element mineral microbial inoculum enzyme and the like as a carrier, and then carries out secondary mixing with vitamins and the like, and after the fermented wet-based (or dry basis) premix carrier is mixed with the vitamins and the like, the fermentation process is completely finished by carrying out vacuum pumping and normal temperature anaerobic fermentation for 24-72h, so as to obtain a finished product, thereby effectively improving the content of beneficial bacteria in the wet-based premix product, effectively inhibiting the growth of mould in the wet-based premix and enhancing the storage stability of the wet-based premix.
(2) Change of vitamin
TABLE 2 Effect of storage time on vitamin stability in premix
Figure BDA0002809056390000141
Figure BDA0002809056390000151
As can be seen from table 2, the conventional fermented wet premix and the fermented wet premix a have the same ratio, processing and storage conditions, and since the carriers are different, the vitamin loss variation of the premix for the conventional fermented carrier under the same storage time is significantly different from that of the fermented wet premix a using the feed raw material as the carrier, and under the conditions that the moisture content of the conventional fermented premix is lower (15.02%) and the moisture content of the fermented wet premix a is higher (15.75%), the vitamin loss ratio of the conventional fermented premix with lower moisture is higher than that of the fermented wet premix with higher moisture, and the loss difference shows a trend of further expansion along with the extension of the storage time, and the vitamin loss ratio in the conventional fermented premix is relatively higher along with the extension of the storage time. It is generally considered that the higher the moisture content of the premix, the higher the concentration of the metal ions liberated from the premix, the more the amount of radicals produced, and the stronger the destruction effect on vitamins. However, the experiment shows that by adopting the technical scheme of the invention, the moisture content of the fermented wet-based premix can be higher than 15% when the premix is stored for 3 months, so that the loss rate of the vitamins is lower than that of the fermented conventional wet-based premix, and the premix production mode that the wet-based processing mode is adopted and the stability of the vitamins can be enhanced is realized.
Compared with the fermented dry-base premix A, the fermented dry-base premix A and the fermented wet-base premix A have the same proportion, carrier and storage conditions, and only one drying process is added to the fermented dry-base premix in the processing process, so that the water content is lower, the loss rate of each vitamin in the fermented dry-base premix and the fermented wet-base premix is obviously lower than that of the fermented conventional premix, and the loss rate of each vitamin in the fermented wet-base premix is slightly higher than that of the fermented dry-base premix, but has no obvious difference. Because the drying process of the fermentation dry-base premix carrier has more damage to active ingredients such as bacteria, enzymes and the like, the application effect is not as good as that of a wet base, and the drying procedure has to be adopted to avoid the damage of high moisture to vitamins in the prior art.
It can be seen from this example that, by using the technology of the present invention, the fermentation wet-based premix carrier is mixed with other components such as vitamins, and the post-treatment fermentation is completed after 24-72h of vacuuming and normal temperature anaerobic fermentation, and the finished product is stored for 3 months, and the loss rate of each vitamin is low, which may be due to:
firstly, the fermentation process can promote the reaction of organic acids such as lactic acid and the like generated by microbial metabolism and inorganic trace elements, and convert the organic acids into organic trace elements with more stable properties, so that the damage of the organic trace elements to vitamins is reduced;
secondly, active substances such as functional small peptides and the like generated by fermenting the feed raw materials can form a complex with metal ions, the trace element amino acid complex can effectively reduce the oxidation effect of trace elements on vitamins, and the active substances such as the functional small peptides and the like have stronger oxidation resistance, can eliminate free radicals and reduce the damage of the active substances to the vitamins;
thirdly, the mixture is directly placed in an anaerobic breathing bag special for fermentation after being mixed with vitamins, the anaerobic fermentation process is finished after 24-72 hours, the contact between the premix and the air can be cut off by the post-treatment of the anaerobic fermentation, the oxidation loss of the fermentation product is reduced, and the oxidation loss of the vitamins is also reduced;
in addition, conventional carrier (such as rice hull powder, rice bran powder, tapioca powder, etc.) contains anti-vitamin factor, and peroxide generated by oxidation can destroy vitamin A, vitamin D, vitamin E, and vitamin B12The activity of the vitamins is equal, and the invention discovers that the four feed raw materials of corn, bean pulp, bran and pepper pulp, particularly pepper pulp can eliminate the damage effect of anti-vitamin factors on the vitamins after fermentation according to the practical experience in production, thereby reducing the loss of the vitamins; under the combined action of the factors, the method can obviously enhance the stability of the vitamin in the premix, so that the fermented wet-based premix with the moisture up to 15 percent can meet the requirement that the vitamin can be kept between 81 and 94 percent after being stored for 3 months, and the requirement of large-scale cultureThe demand of farms for wet-based premixes with high vitamin stability.
Example 7 animal testing
The fermented premix prepared in the examples 1-5 is applied to laying hen breeding to test the actual effect, and the raw materials of the laying hen compound feed comprise the following components in percentage by weight: 65% of corn, 20% of soybean meal, 9% of stone powder and 6% of premix.
The 350-day-old kalanchoe brown laying hens which lay eggs well are randomly selected and are randomly divided into 5 groups, each group has 6 repetitions, and each repetition has 90 chickens. The pre-test period is 1 week, the test period is 2 months, and the feeding management is carried out according to the commercial chicken farm specifications. The test results are as follows:
TABLE 3 influence of the fermentation premix on the production Performance of the egg-laying hens
Main indexes Conventional fermentation Fermentation dry base Fermentation Wet base A Fermentation wet base B Fermentation wet base C
Feed intake (g/only/day) 118.8 119.8 120.5 120.9 121.5
Egg weight (g/piece) 63.88 64.03 64.42 64.17 64.28
Laying rate (%) 87.92 89.96 91.05 90.87 91.23
Percentage of broken eggs (%) 1.58 1.24 0.54 0.63 0.58
Dirty egg ratio (%) 2.78 1.85 1.26 1.17 1.19
Material to egg ratio 2.12 2.10 2.05 2.07 2.07
As can be seen from table 3, compared with the conventional fermented wet-based premix group, the fermented wet-based premix group has the following advantages that the daily average feed intake, egg weight, egg laying rate, egg breaking rate, feed-egg ratio and dirty egg rate of the laying hens are obviously improved: the daily average feed intake of the group A of the fermented wet-based premix is improved by 1.7 g/day; the egg weight is increased by 0.54; the laying rate is improved by 3.13 percent, and the egg breaking rate is reduced by 1.04 percent; the feed-egg ratio is reduced by 0.07; the rate of dirty eggs is reduced by 1.52 percent. Compared with a fermentation dry-base premix group, the daily average feed intake, the egg weight and the egg laying rate of the fermentation wet-base premix group A are effectively improved by 0.7 g/day, 0.39 g/piece and 2.04 percent, and the egg breaking rate, the feed-egg ratio and the dirty egg rate are effectively reduced by 0.7 percent, 0.05 percent and 0.93 percent. The fact shows that compared with the fermented dry-base premix and the fermented conventional premix, the fermented wet-base premix provided by the invention can obviously improve the production performance of the laying hens, improve the quality of eggs and increase the benefit of the laying hen farms.
TABLE 4 Effect on egg quality
Main indexes Conventional fermentation Fermentation dry base Fermentation Wet base A Fermentation wet base B Fermentation wet base C
Eggshell thickness (three points mean mm) 0.356 0.368 0.377 0.387 0.379
Strength of egg shell 3.57 3.99 4.17 4.25 4.23
Ratio of egg shell to egg weight (%) 13.36 13.42 13.48 13.84 13.64
Ratio of egg yolk to egg weight (%) 28.83 29.79 29.84 30.43 30.44
Total protein height (mm) 6.32 6.63 6.74 6.84 6.77
Half unit 77.43 79.41 79.82 82.15 80.82
Yolk color 6.53 6.71 6.65 6.85 6.73
As can be seen from table 4, compared with the conventional wet-based premix fermented group, the wet-based premix fermented group has the following significant improvements in egg shell thickness, egg shell strength, yolk ratio, total protein height, hough unit, and the like: the thickness of the eggshell of the fermentation wet-based premix group A is increased by 0.021 mm; the strength of the eggshell is improved by 0.6; the ratio of the yolk is increased by 1.01; total protein height increased by 0.42 mm; the half unit increase was 2.39. Compared with the fermentation dry-based premix group, the eggshell thickness, the eggshell strength, the yolk ratio, the total protein height and the Hough unit of the fermentation wet-based premix group A are respectively and effectively improved by 0.012mm, 0.42, 0.96%, 0.31mm and 1.98. The result shows that the fermented wet-based premix can better improve the quality of the eggs and has better application effect compared with the fermented dry-based premix and the fermented conventional premix.
TABLE 5 layer excrement scoring standard
Scoring Evaluation of Basis for rating (stool appearance)
1 minute (1) Hard excrement Compact and small fecesThe color is black, the distribution is scattered, and the rolling is easy;
2 is divided into Shaping of excrement The excrement is soft and formed, the inside is moist, and the particle size is moderate;
3 points of Thin manure The excrement is formed, the excrement and water are not separated, the water content is large, and the excrement and water are semifluid;
4 is divided into Water sample toilet The excrement is in a liquid state and is not shaped, and the excrement and the water are separated;
5 points of Bloody stool The feces appear red substance or invisible red.
TABLE 6 Effect on layer litter Scoring
Figure BDA0002809056390000191
The excrement state of the laying hens is the most visual index reflecting the intestinal health state and is one of the most concerned indexes of the culturists, as shown in the figures 2-4 and the tables 5-6, compared with the conventional fermented wet-based premix group (figure 2), the excrement score of the fermented wet-based premix group (figure 4) is obviously better, and the excrement state among the fermented wet-based premix groups is basically consistent. The feces scores of the fermented wet premix group were all improved compared to the fermented dry premix group (fig. 3). The fermentation wet-based premix can obviously improve the excrement state of the laying hens, promote the excrement excretion, reduce the dirty egg rate of the laying hens and has better effect compared with the fermentation dry-based premix. Therefore, the stability of the vitamins in the premix is ensured to play an important role in improving the excrement state of the laying hens, and the high-activity vitamins can promote the balance of intestinal flora, be beneficial to improving the intestinal health of the laying hens, reduce the occurrence of thin excrement and water-like excrement and the like.
As can be seen from fig. 5-7, the appearance of the intestinal inner wall of the laying hens of each test group is observed, so that the intestinal inner wall of the laying hens of the conventional fermented wet-based premix group (fig. 5) has more bleeding points, and the intestinal inner wall of the laying hens of the fermented dry-based premix group (fig. 6) and the intestinal inner wall of the intestinal canal of the wet-based premix group (fig. 7) hardly has bleeding points, which indicates that the fermented wet-based premix provided by the invention can enhance the vitamin stability, thereby remarkably improving the intestinal health state of the laying hens, reducing the occurrence of intestinal diseases, promoting the excretion of feces, further promoting the absorption and utilization of nutrients, improving the laying performance of the laying hens, and reducing the dirty.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (8)

1. The fermentation premix capable of enhancing the stability of the vitamins is characterized by being divided into a fermentation wet-based premix and a fermentation dry-based premix, and the preparation method of the fermentation wet-based premix comprises the following steps:
step one, preparing a fermentation wet base premix carrier: uniformly mixing 30-75% of feed raw materials, 1-10% of compound trace elements, 1-10% of calcium hydrophosphate, 1-10% of stone powder, 1-10% of sodium chloride, 1-4% of molasses, 0.1-1% of microbial agent, 0.1-1% of enzyme preparation and 20-40% of clean water according to weight ratio, and naturally fermenting for 48-96h at the temperature of 25-37 ℃ to prepare a fermented wet-based premix carrier;
the feed raw materials comprise the following components in percentage by weight: 5-20% of corn, 40-80% of soybean meal, 5-20% of pepper meal and 0-20% of bran;
the microbial agent comprises the following components in parts by weight: 1*101050-80% of CFU/g lactobacillus plantarum and 1 x 10%1010-30% and 1 x 10% of CFU/g lactobacillus acidophilus1110-20% of CFU/g saccharomyces cerevisiae bacterial powder;
the enzyme preparation comprises the following components in parts by weight: 20-60% of 50000U/g neutral protease, 20-40% of 200000U/g acid protease, 10-20% of 400000U/g xylanase and 10-20% of 30000U/g pectinase;
step two, preparing a fermented wet base premix base material: uniformly mixing 50-70% of the fermented wet base premix carrier prepared in the step one, 5-30% of puffed soybeans, 0.5-5% of compound vitamins, 1-5% of compound amino acids, 0.5-3% of choline chloride, 0.5-5% of betaine, 1-5% of stone powder and 0.1-0.5% of functional feed additives in a weight ratio to prepare a fermented wet base premix base material;
the functional additive comprises the following components in percentage by weight: 80-100% of antioxidant, 0-10% of flavoring agent, 0-10% of sweetening agent and 0-10% of mildew preventive; (ii) a
Step three, post-treatment preparation of a finished fermented wet base premix: and (3) placing the fermented wet base premix base material prepared in the step (II) into an anaerobic breathing bag special for fermentation, vacuumizing and sealing, performing anaerobic fermentation for 24-72h at normal temperature, finishing the fermentation to obtain a fermented wet base premix finished product capable of enhancing the vitamin stability, wherein the moisture content is 15-19%, placing the fermented wet base premix finished product in a dry and dark place, and sealing and storing.
2. The fermented premix capable of enhancing vitamin stability according to claim 1, wherein the fermented dry premix is prepared by drying the fermented wet feed carrier obtained in the first step to obtain a fermented dry feed carrier, and performing the second and third steps to obtain a fermented dry premix product capable of enhancing vitamin stability, wherein the water content is 10-14%.
3. The fermentation premix capable of enhancing vitamin stability as claimed in claim 1, wherein the composite trace elements comprise the following components in parts by weight: 1-5% of copper sulfate pentahydrate, 20-40% of ferrous sulfate monohydrate, 20-40% of manganese sulfate monohydrate, 10-30% of zinc sulfate monohydrate, 1-5% of sodium selenite, 1-5% of calcium iodate and 5-20% of medical stone.
4. The fermentation premix capable of enhancing vitamin stability as claimed in claim 1, wherein the vitamin complex comprises the following components in parts by weight: vitamin A acetate 5-15%, vitamin D31-5%, dl-alpha-tocopheryl acetate 5-20%, vitamin K31-5% of vitamin B10.2-2% of vitamin B22-10% of vitamin B60.2-3% of vitamin B120.1-1%, 10-30% of nicotinamide, 0.1-0.8% of folic acid, 3-10% of D-calcium pantothenate, 1-7% of D-biotin and 30-60% of fine rice hull powder.
5. The fermentation premix capable of enhancing vitamin stability as claimed in claim 1, wherein the composite amino acid comprises the following components in parts by weight: 50-70% of methionine, 10-40% of lysine hydrochloride and 1-10% of threonine.
6. The premix for fermentation of claim 1 wherein the choline chloride is encapsulated choline chloride.
7. Use of a process for the preparation of a fermented premix according to claim 1 or 2 for enhancing vitamin stability in feed production.
8. Use of a fermented premix according to claim 1 or 2 for enhancing vitamin stability in layer hen breeding.
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