CN112515044B

CN112515044B - Preparation method and application of fermentation premix capable of enhancing vitamin stability

Info

Publication number: CN112515044B
Application number: CN202011383366.3A
Authority: CN
Inventors: 彭翔; 韩丽; 李阳; 高纪磊; 余璐璐; 张广民; 蔡辉益
Original assignee: Tianjin Bofeide Science & Technology Co ltd
Current assignee: Tianjin Bofeide Science & Technology Co ltd
Priority date: 2020-12-01
Filing date: 2020-12-01
Publication date: 2022-07-26
Anticipated expiration: 2040-12-01
Also published as: CN112515044A

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, because the vitamin is rich in unsaturated carbon atoms, double bonds, hydroxyl groups and other structural parts, is easily influenced by a plurality of factors such as moisture, metal ions, storage conditions, time and the like, and is very easy to be oxidized and decomposed in the storage process, the activity of the vitamin is reduced, even the activity of the vitamin is completely lost, the vitamin premix has extremely 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) ₁ 48% of VC is left, VC is almost completely lost, and VB is stored for 3 months ₂ The retention rate is lower than 50 percent; in the trace element Cu ²⁺ 、Zn ²⁺ 、Fe ²⁺ 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 VB ₆ Loss 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 percent. Therefore, maintaining good stability of vitamins in the premix not only directly affects the effectiveness of the premix, but also on the feedQuality, animal growth and health are all of vital importance.

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 is as high as more than 50% and the loss rate of vitamin K is more than 50% when the premix is stored for 3 months ₃ The loss rate is up to 45 percent, and vitamin B ₁ The loss rate is up to more than 70 percent, B ₂ 、B ₆ The 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 2% -7.5%, so that the shelf life of the conventional premix is generally 3-4 months, the longer the shelf life is, the more limited the health regulation and control effect on the cultured animals is, and even some breeding or feed enterprises can use the premix as soon as possible in order 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, the economic benefit of a farm is improved, and the premix is very important for industrial development.

On the other hand, in large-scale laying hen cultivation, the egg quality and the feed-egg ratio are main indexes for measuring the production performance and the cultivation benefit of laying hens, 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; the feces of the chicken with healthy intestinal tracts are better scored, the chicken feces can be smoothly excreted before egg laying, no chicken feces remains in the cloaca during egg laying, and the chicken feces can not contaminate the feathers around the cloaca, so that the surface of the eggshell can not contaminate 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 in the intestines of the chickens are closely related to the daily ration vitamin level, vitamins in the daily ration of the laying hens are mainly from the premix, and therefore the stability of the vitamins in the premix of the laying hens is guaranteed to have important influence on improvement of the intestinal health and the dirty egg rate of the chickens. 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 with 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. In addition, in the above patents, 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 loss of vitamins in the premix into consideration, so as to reduce the moisture content of the premix.

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, because the premix has vitamin loss, a common breeding enterprise cannot select premix products with the water content higher than 10%, and a feed enterprise 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*10 ¹⁰ 50-80% of CFU/g lactobacillus plantarum and 1 x 10% ¹⁰ 10-30% and 1 x 10% of CFU/g lactobacillus acidophilus ¹¹ Brewing yeast of CFU/g10-20% of mother fungus 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 fermentation 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 fermentation wet base premix base material prepared in the step (II) into an anaerobic respiration bag special for fermentation, vacuumizing and sealing, performing anaerobic fermentation for 24-72 hours at normal temperature, finishing the fermentation to obtain a fermentation wet base premix finished product capable of enhancing the stability of the vitamins, wherein the moisture content is 15-19%, placing the fermentation wet base premix finished product in a dry and light-proof 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 D ₃ 1-5%, dl-alpha-tocopherol acetate 5-20%, vitamin K ₃ 1-5% of vitaminElement B ₁ 0.2-2% of vitamin B ₂ 2-10% of vitamin B ₆ 0.2-3% of vitamin B ₁₂ 0.1-1%, 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 carriers after fermentation, mixing the carriers 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 conventional carriers such as rice hull powder, rice bran, tapioca flour and the like are used as carriers to prepare the fermentation premix, the chicken manure score is still low, the number of dirty eggs generated is still large, and presumably, 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 parts on vitamins is strong; and the conventional fermentation carrier raw materials contain more mixed bacteria or harmful bacteria, and the mixed bacteria or the harmful bacteria may be fermented together in the natural fermentation process to produce 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 good technical effect is obtained, the fermentation wet-based premix with the moisture of 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 mildew for 3 months, the number of beneficial bacteria is high, and the product is stable.

Thirdly, the production performance of the laying hens is improved, and the economic benefit of cultivation is improved. The feed additive is characterized in that the daily 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 photo of layer manure from fermentation conventional wet-based premix test group

FIG. 3 photo of layer manure 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 wall of intestinal tract 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 for 72 hours at the temperature of 25-36 ℃ to prepare a fermented wet-based premix carrier;

the microbial agent comprises the following components in parts by weight: 1*10 ¹⁰ 50-80% of CFU/g lactobacillus plantarum and 1 x 10% ¹⁰ 10-30% and 1 x 10% of CFU/g lactobacillus acidophilus ¹¹ 10-20% 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 fermentation wet basis premix carrier prepared in the step one with 67.5% of compound vitamin, 1.3% of compound amino acid, 1.5% of puffed soybean, 18% of stone powder, 0.5% of functional additive, 3.0% of choline chloride and 5.0% of betaine according to the weight ratio to prepare a fermentation wet basis 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 fermentation wet base premix base material prepared in the step two into an anaerobic respiration bag special for fermentation, vacuumizing and sealing, carrying out anaerobic fermentation for 24-72 hours at normal temperature, obtaining a fermentation wet base premix A finished product capable of enhancing the stability of the vitamins after the fermentation is finished, subpackaging, placing in a dry and dark place, and sealing and storing 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 fermentation 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 fermentation 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 those in example 1.

Step two: uniformly mixing the fermentation wet basis premix carrier prepared in the step one with 61.2% of compound vitamin, 1.8% of compound amino acid, 4.5% of expanded soybean, 20% of stone powder, 0.3% of functional additive, 2.2% of choline chloride and 5.0% of betaine according to the weight ratio respectively to prepare the fermentation wet basis premix base material. The functional additives are 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 for 72 hours at the temperature of 25-36 ℃ to prepare a fermented wet-based premix carrier; drying the fermentation wet-based premix carrier to obtain a fermentation 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-base 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, 0.3% of functional additive, 3.2% of choline chloride and 5.3% of betaine according to the weight ratio respectively to prepare the fermentation dry-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 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 fermentation carrier raw material is a mixture of rice hull powder, wheat bran and rice bran, and 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, dried and dark conditions, sealed and stored for 3 months at normal temperature, the moisture content after the premixes are stored 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 and mycete and the vitamin A and vitamin D thereof in each group of premixes after the premixes are stored for 0, 1, 2 and 3 months are respectively measured ₃ Vitamin B ₂ And vitamin B ₆ And waiting for the content of the vitamin, and calculating the vitamin loss rate.

(1) Microbial changes

TABLE 1 variation of viable microbial count in premix at different time points

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 quantity of lactic acid bacteria and yeasts in the conventional fermented wet-based premix is significantly lower than that of the fermented wet-based premix a, and the quantity of mold bacteria in the conventional fermented wet-based premix 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 sanitary standard and does not exceed 1 multiplied by 10 ⁵ This 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 technical method is adopted, feed raw materials are used as carriers of fermentation wet-based premix carriers, products (wet basis or dry basis) which are fermented together with trace element mineral microbial inoculum enzymes and the like are used as carriers and then are mixed with vitamins and the like for the second time, after the fermentation wet-based (or dry basis) premix carriers are 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, finished products are obtained, the content of beneficial bacteria in the wet-based premix products can be effectively increased, the growth of mold in the wet-based premix is effectively inhibited, and the storage stability of the wet-based premix is enhanced.

(2) Change of vitamin

TABLE 2 Effect of storage time on vitamin stability in premix

As can be seen from table 2, the conventional fermented wet premix and the fermented wet premix a have the same proportioning, processing and storage conditions, and because of different carriers, the change of the vitamin loss of the premix of the conventional fermented carrier under the same storage time condition is significantly different from that of the fermented wet premix a using feed raw materials as carriers, and under the condition 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 rate 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 further expanded trend along with the extension of the storage time, and the vitamin loss rate 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 generated, 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 vitamin loss rate is lower than that of the conventional fermented wet-based premix, and the premix production mode that the wet-based processing mode is adopted and the vitamin stability can be enhanced is realized.

Compared with the fermentation dry-base premix A, the fermentation dry-base premix A and the fermentation wet-base premix A have the same proportion, carrier and storage conditions, and only one drying process is added to the fermentation dry-base premix in the processing process, so that the moisture content is lower, the loss rate of each vitamin in the fermentation dry-base premix and the fermentation wet-base premix is obviously lower than that of the fermentation conventional premix, and the loss rate of each vitamin in the fermentation wet-base premix is slightly higher than that of the fermentation 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 feed raw materials can form a complex with metal ions, a 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 functional small peptides and the like to the vitamins;

thirdly, mixing the premix with vitamins and directly placing the mixture into an anaerobic respiration bag special for fermentation, finishing the anaerobic fermentation for 24-72h, and stopping the contact of the premix and air by the aftertreatment of the anaerobic fermentation, thereby reducing the oxidation loss of fermentation products and simultaneously reducing the oxidation loss of the vitamins;

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 B ₁₂ The 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 of up to 15 percent can meet the requirement of a large-scale farm on the wet-based premix with high vitamin stability, and the vitamin can be kept at 81 to 94 percent after being stored for 3 months.

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 halan brown laying hens which lay eggs well are randomly selected and 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 of	General procedure for 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 dirty egg rate 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 basis	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 (%)	13.36	13.42	13.48	13.84	13.64
Ratio of yolk to egg (%)	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 egg yolk is increased by 1.01; total protein height increased by 0.42 mm; the Hough 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 grading (stool appearance)
			1 point is	Hard excrement	The excrement is compact, small in particle, black in color, scattered in distribution and easy to roll;
2 is divided into	Shaping of excrement	The excrement is soft and formed, the inside of the excrement is in a damp state, and the size of particles 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 liquid and unshaped, 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 egg hen faeces Scoring

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 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 superior, 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, through observation of the appearances of the inner walls of the intestinal tracts of the laying hens of each test group, it is found that the bleeding points of the inner walls of the intestinal tracts of the laying hens of the fermentation conventional wet-based premix group (fig. 5) are more, and the bleeding points of the inner walls of the intestinal tracts of the laying hens of the fermentation dry-based premix group (fig. 6) and the wet-based premix group (fig. 7) are hardly observed, which indicates that the adoption of the fermentation wet-based premix provided by the invention can enhance the stability of vitamins, thereby significantly improving the health state of the intestinal tracts 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 egg rate.

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 specification describes embodiments, not every embodiment includes only a single embodiment, and such description is for clarity purposes only, and it is to be understood that all embodiments may be combined as appropriate by one of ordinary skill in the art to form other embodiments as will be apparent to those of skill in the art from the description herein.

Claims

1. The fermentation premix capable of enhancing the stability of vitamins is characterized by being a fermentation wet-based premix or 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 the weight ratio, and naturally fermenting for 48-96 hours at the temperature of 25-37 ℃ to prepare a fermentation wet-based premix carrier;

the feed raw materials comprise the following components in percentage by weight: 5-20% of corn, 40-80% of bean pulp, 5-20% of pepper pulp and 0-20% of bran;

the microbial agent comprises the following components in parts by weight: 1*10 ¹⁰ 50-80% and 1 x 10% of CFU/g lactobacillus plantarum ¹⁰ 10-30% and 1 x 10% of CFU/g Lactobacillus acidophilus ¹¹ 10-20% of CFU/g saccharomyces cerevisiae bacterial powder;

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, post-treatment preparation of a finished product of the fermentation wet base premix: placing the fermentation wet base premix base material prepared in the step two into a special anaerobic respiration bag for fermentation, vacuumizing and sealing, performing anaerobic fermentation for 24-72h at normal temperature, and obtaining a fermentation wet base premix finished product capable of enhancing the stability of vitamins after the fermentation is finished, wherein the moisture content is 15-19%, and placing the finished product in a dry and light-proof place for sealed storage;

the composite trace elements 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;

the composite vitamin comprises the following components in parts by weight: vitamin A acetate 5-15%, vitamin D ₃ 1-5%, dl-alpha-tocopherol acetate 5-20%, vitamin K ₃ 1-5% of vitamin B ₁ 0.2-2% of vitamin B ₂ 2-10% of vitamin B ₆ 0.2-3% of vitamin B ₁₂ 0.1-1%, 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;

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;

the choline chloride is coated choline chloride;

the preparation method of the fermented dry-base premix comprises the steps of drying the fermented wet-base feed carrier obtained in the first step to obtain a fermented dry-base feed carrier, and then performing the second step and the third step to obtain a fermented dry-base premix finished product capable of enhancing the stability of vitamins, wherein the moisture content is 10-14%.

2. Use of a fermented premix according to claim 1 for enhancing vitamin stability in feed production.

3. The use of the vitamin stability enhancing fermented premix according to claim 1 in laying hen farming.