CN112998134A - Feed flavoring agent with function of inhibiting intestinal harmful bacteria and preparation method thereof - Google Patents
Feed flavoring agent with function of inhibiting intestinal harmful bacteria and preparation method thereof Download PDFInfo
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- CN112998134A CN112998134A CN202110375973.3A CN202110375973A CN112998134A CN 112998134 A CN112998134 A CN 112998134A CN 202110375973 A CN202110375973 A CN 202110375973A CN 112998134 A CN112998134 A CN 112998134A
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- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 86
- 241000894006 Bacteria Species 0.000 title claims abstract description 39
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 29
- 230000000968 intestinal effect Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 28
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 claims abstract description 26
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- SGMZJAMFUVOLNK-UHFFFAOYSA-M choline chloride Chemical compound [Cl-].C[N+](C)(C)CCO SGMZJAMFUVOLNK-UHFFFAOYSA-M 0.000 description 2
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/111—Aromatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/116—Heterocyclic compounds
- A23K20/121—Heterocyclic compounds containing oxygen or sulfur as hetero atom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Physiology (AREA)
- Inorganic Chemistry (AREA)
- Birds (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a feed flavoring agent with a function of inhibiting intestinal harmful bacteria and a preparation method thereof, wherein the flavoring agent comprises basic components, a solvent and a carrier, and the basic components comprise the following raw materials in parts by mass: 2-8 parts of thymol, 2-4 parts of vanillin, 0.5-1 part of lavender oil, 1-2 parts of oregano oil, 0.5-2 parts of sweet orange oil, 23-33 parts of compound organic acid, 6-10 parts of ethyl maltol and 6-10 parts of ethyl vanillin. According to the invention, the organic acid is compounded in a large proportion, and other raw materials are reasonably matched, so that the fragrance of the feed flavoring agent is adjustable and controllable, and meanwhile, the feed flavoring agent has the antibacterial and bacteriostatic effects, the flavoring and antibacterial effects of the flavoring agent are balanced, and the defects of the prior art are overcome.
Description
Technical Field
The invention relates to the technical field of feed additives, in particular to a feed flavoring agent with a function of inhibiting intestinal harmful bacteria and a preparation method thereof.
Background
In animal husbandry, in order to ensure the supply of food-source animals such as pigs, chickens and the like, antibiotic additives capable of killing harmful bacteria in intestinal tracts are added into feed to improve the production efficiency of animals, so that the food safety problems such as drug residues, bacterial drug resistance and the like are caused. In view of this, the national enactment of the U.S., the european union, japan, etc. in recent years prohibits the use of antibiotics in feeds, and the feed manufacturers are also regulated to stop producing commercial feeds containing growth-promoting pharmaceutical feed additives from 7/1/2020.
After antibiotics are forbidden in the feed, the food-source animals face the problems that the production efficiency is reduced and the market supply quantity is difficult to meet, so that the research on a green and safe feed additive product which has the effect equivalent to that of the antibiotics is urgent. The conventional feed flavoring agent mainly plays the roles of covering the bad flavor of the feed and inducing animals to eat, but actually, some natural flavor raw materials not only have the function of flavoring, but also have the effects of resisting and inhibiting bacteria.
The existing feed flavoring agent is based on the formula design of flavoring and food calling, and little attention is paid to certain natural fragrant raw materials with antibacterial and bacteriostatic effects, so that the multifunctional flavoring agent product which can be used for flavoring and can replace antibiotics to inhibit harmful bacteria in intestinal tracts has obvious application value and wide prospect.
Chinese patent CN110301542A discloses a feed flavoring agent and application thereof, the formula of the liquid flavoring material is as follows: 3-10 parts of cinnamomum camphora leaf oil, 10-25 parts of cinnamon oil, 1-3 parts of tea tree oil, 1-3 parts of pine oil, 3-8 parts of clove oil, 6-18 parts of origanum oil, 1-3 parts of thyme oil, 8-26 parts of pyroligneous acid, 1-3 parts of lavender oil, 1-3 parts of bergamot oil, 2-8 parts of lemon oil, 9-25 parts of sweet orange oil, 2-10 parts of vanilla bean tincture and 3-6 parts of fructus abri tincture. The feed additive is compounded by adopting various aromatic plant essential oils, has the effects of resisting and inhibiting bacteria, preventing mildew, promoting digestion and attracting food required by the feed additive, has stronger killing and inhibiting effects on various common pathogenic bacteria and viruses in the process of breeding livestock and poultry, replaces the original means of adding antibiotics, and obtains the livestock and poultry product which is environment-friendly and healthy. According to the patent, the antibacterial and bacteriostatic effects of the flavoring agent are enhanced through compounding of essential oil, so that too many raw materials with antibacterial and bacteriostatic effects are used in the patent technology, the antibacterial and bacteriostatic effects of the flavoring agent are emphasized too much, the flavoring effect of the flavoring agent is ignored, more raw materials with different fragrances are doped in the patent technology, such as camphor leaf oil, cinnamon oil, pine oil, clove oil, oregano oil, lavender oil, bergamot oil and the like, when the raw materials emitting different fragrances are mixed together, the compound fragrance of the finally obtained flavoring agent is difficult to control, the compound fragrance which is uncomfortable is easy to generate, and the negative effect is generated on the flavoring effect of the flavoring agent, namely the flavoring effect and the antibacterial effect of the flavoring agent cannot be balanced. Simultaneously, the feed flavoring agent of this patent technique has adopted a large amount of natural vegetable oil raw materials, and the effective antibacterial activity composition that these natural vegetable oil raw materials contained all does not pass through monomer purification, and therefore the bacteriostatic effect degree that itself possesses is limited, is not enough to control breeding, the perishable corruption of this flavoring agent bacterium in storage and transportation.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the feed flavoring agent with the function of inhibiting the harmful bacteria in the intestinal tract and the preparation method thereof are provided, and by adopting the large-proportion compound organic acid and reasonably matching other raw materials, the flavor of the feed flavoring agent is adjustable and controllable, and meanwhile, the feed flavoring agent has the effects of resisting and inhibiting bacteria, so that the flavoring and the antibacterial effects of the flavoring agent are balanced, and the defects of the prior art are overcome.
The technical scheme adopted by the invention is as follows: the feed flavoring agent with the function of inhibiting the harmful bacteria in the intestinal tract is characterized by comprising basic components, a solvent and a carrier, wherein the basic components comprise the following raw materials in parts by mass: 2-8 parts of thymol, 2-4 parts of vanillin, 0.5-1 part of lavender oil, 1-2 parts of oregano oil, 0.5-2 parts of sweet orange oil, 2-3 parts of fumaric acid, 8-10 parts of sorbic acid, 8-10 parts of citric acid, 5-10 parts of malic acid, 6-10 parts of ethyl maltol and 6-10 parts of ethyl vanillin.
When a formula is designed, in order to enable the feed flavoring agent to play the role of the flavoring agent, certain natural flavoring raw materials are utilized to have the antibacterial and bacteriostatic effects, so that the flavoring agent has the antibacterial and bacteriostatic effects. When the feed flavoring agent is related, in order to balance the two functions of flavoring and antibiosis of the flavoring agent, when the basic components are selected, the organic acid with large proportion is adopted to obviously enhance the food calling (the sour taste is more palatable) and the flavor enhancing effect of the flavoring agent, and meanwhile, the use of the organic acid with large proportion can construct an acidic system, so that the antibacterial and bacteriostatic functions of the flavoring agent can be obviously improved, the breeding of bacteria in the flavoring agent can be prevented, and the decay and deterioration of the flavoring agent can be effectively controlled. On the basis of a large proportion of organic acid, natural fragrance raw materials such as thymol, vanillin, lavender oil and oregano oil are introduced to form the main fragrance of the flavoring agent, and meanwhile, the flavoring effect of the flavoring agent is further optimized through fragrance-enhancing components such as ethyl maltol and ethyl vanillin, so that the fragrance of the feed flavoring agent can be adjusted and controlled without adding excessive raw materials, the feed flavoring agent has the effects of resisting and inhibiting bacteria, the effects of flavoring and resisting bacteria of the flavoring agent are balanced, and the obtained feed flavoring agent is more suitable for livestock and poultry cultivation.
In the invention, in order to make the composite organic acid fully play a role, the composite organic acid consists of the following raw materials in parts by mass: 2-3 parts of fumaric acid, 8-10 parts of sorbic acid, 8-10 parts of citric acid and 5-10 parts of malic acid. The compound organic acid not only can obviously improve the food calling and flavoring effects of the flavoring agent, but also can make the flavoring agent acidic so as to inhibit the breeding of bacteria, and meanwhile, the compound organic acid can help the livestock and poultry digest feed after being ingested by the livestock and poultry, thereby increasing the feed intake of the livestock and poultry and improving the growth performance of the livestock and poultry.
In the invention, in order to mix the raw materials uniformly to obtain the flavoring agent with stable quality, the solvent is propylene glycol or/and glycerol triacetate. The amount of the solvent used is not particularly limited, and may be used as needed.
Further, in order to facilitate the sufficient effect of the feed flavor of the present invention, the carrier is silica or/and glucose.
Preferably, the flavoring agent consists of the following components in parts by mass: 8 parts of thymol, 2 parts of vanillin, 1 part of lavender oil, 2 parts of oregano oil, 1 part of sweet orange oil, 3 parts of fumaric acid, 10 parts of sorbic acid, 10 parts of citric acid, 5 parts of malic acid, 6 parts of ethyl maltol, 8 parts of ethyl vanillin, 75 parts of propylene glycol, 20 parts of glycerol triacetate, 25 parts of silicon dioxide and 25 parts of glucose.
In the invention, the addition amount of the flavoring agent in the feed is 0.03-0.1% by mass percent. Preferably 0.07-0.09%, and the feed flavoring agent can inhibit the growth and reproduction of bacteria in the numerical range, has the same inhibiting effect as antibiotics, and has the best comprehensive using effect, and when the adding amount of the feed flavoring agent exceeds the range, the antibacterial effect is obviously reduced, and the comprehensive using effect is poor.
Further, the flavoring agent is used for replacing antibiotics in the feed.
Further, the flavoring agent is used in the special feed for piglets.
The invention also provides a preparation method of the feed flavoring agent with the function of inhibiting the harmful bacteria in the intestinal tract, which is characterized by comprising the following steps:
s1, weighing the raw materials in the basic components according to the mass parts, and then stirring and mixing the raw materials and the solvent for a certain time at a constant temperature until the raw materials are fully dissolved to obtain a mixed solution;
s2, sealing and standing the mixed solution and aging for a certain time;
s3, obtaining an aged substance after the aging is finished, evaluating the quality of the aged substance, and performing the next process after the evaluation reaches the standard;
s4, atomizing the aging substances which reach the standard, fully adsorbing the atomized aging substances with a carrier, mixing the atomized aging substances with the carrier for a certain time, and vibrating and sieving the mixture to obtain a semi-finished product;
and S5, carrying out quality evaluation again on the semi-finished product, and obtaining the finished product of the flavoring agent after the quality evaluation reaches the standard.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that: according to the invention, the organic acid is compounded in a large proportion, and other raw materials are reasonably matched, so that the fragrance of the feed flavoring agent is adjustable and controllable, meanwhile, the feed flavoring agent has the antibacterial and bacteriostatic effects, the flavoring and antibacterial effects of the flavoring agent are balanced, and the feed flavoring agent with the function of inhibiting intestinal harmful bacteria is obtained.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The flavoring agent formula (in parts by mass) is as follows: 8 parts of thymol, 2 parts of vanillin, 1 part of lavender oil, 2 parts of oregano oil, 1 part of sweet orange oil, 3 parts of fumaric acid, 10 parts of sorbic acid, 10 parts of citric acid, 5 parts of malic acid, 6 parts of ethyl maltol, 8 parts of ethyl vanillin, 75 parts of propylene glycol, 20 parts of glycerol triacetate, 25 parts of silicon dioxide and 25 parts of glucose.
The preparation method comprises the following steps:
s1, weighing the raw materials in the basic components according to the mass parts, and then stirring and mixing the raw materials and the solvent for a certain time at a constant temperature until the raw materials are fully dissolved to obtain a mixed solution;
s2, sealing and standing the mixed solution and aging for a certain time;
s3, obtaining an aged substance after the aging is finished, evaluating the quality of the aged substance, and performing the next process after the evaluation reaches the standard;
s4, atomizing the aging substances which reach the standard, fully adsorbing the atomized aging substances with a carrier, mixing the atomized aging substances with the carrier for a certain time, and vibrating and sieving the mixture to obtain a semi-finished product;
and S5, carrying out quality evaluation again on the semi-finished product, and obtaining the finished product of the flavoring agent after the quality evaluation reaches the standard.
Example 2
The present example is the same as example 1, except that the feed flavor of example 2 has the following formulation (parts by mass): 6 parts of thymol, 4 parts of vanillin, 0.5 part of lavender oil, 2 parts of oregano oil, 0.5 part of sweet orange oil, 2 parts of fumaric acid, 8 parts of sorbic acid, 10 parts of citric acid, 8 parts of malic acid, 8 parts of ethyl maltol, 6 parts of ethyl vanillin, 80 parts of propylene glycol, 25 parts of glycerol triacetate and 40 parts of silicon dioxide.
Example 3
The present example is the same as example 1, except that the feed flavor of example 3 has the following formulation (parts by mass): 2 parts of thymol, 2 parts of vanillin, 0.5 part of lavender oil, 1 part of oregano oil, 2 parts of sweet orange oil, 2 parts of fumaric acid, 10 parts of sorbic acid, 8 parts of citric acid, 10 parts of malic acid, 10 parts of ethyl maltol, 10 parts of ethyl vanillin, 100 parts of propylene glycol, 29 parts of glycerol triacetate and 13.5 parts of silicon dioxide.
Example 4
The present example is the same as example 1, except that the feed flavor of example 4 has the following formulation (parts by mass): 8 parts of thymol, 3 parts of vanillin, 1 part of lavender oil, 2 parts of oregano oil, 1.5 parts of sweet orange oil, 3 parts of fumaric acid, 10 parts of sorbic acid, 10 parts of citric acid, 10 parts of malic acid, 10 parts of ethyl maltol, 10 parts of ethyl vanillin, 100 parts of propylene glycol, 35 parts of glycerol triacetate and 25 parts of silicon dioxide.
Example 5
The present example is the same as example 1, except that the feed flavor of example 5 has the following formulation (parts by mass): 5 parts of thymol, 4 parts of vanillin, 0.5 part of lavender oil, 2 parts of oregano oil, 2 parts of sweet orange oil, 3 parts of fumaric acid, 8 parts of sorbic acid, 10 parts of citric acid, 8 parts of malic acid, 6 parts of ethyl maltol, 8 parts of ethyl vanillin, 100 parts of propylene glycol, 30 parts of glycerol triacetate and 20 parts of silicon dioxide.
Example 6
The present example is the same as example 1, except that the feed flavor of example 6 has the following formulation (parts by mass): 2 parts of thymol, 2 parts of vanillin, 2 parts of lavender oil, 1 part of oregano oil, 0.5 part of sweet orange oil, 2 parts of fumaric acid, 8 parts of sorbic acid, 6 parts of citric acid, 7 parts of malic acid, 6 parts of ethyl maltol, 8 parts of ethyl vanillin, 100 parts of propylene glycol, 25 parts of glycerol triacetate and 15 parts of silicon dioxide.
Example 7
The present example is the same as example 1, except that the feed flavor of example 7 has the following formulation (parts by mass): 2 parts of thymol, 2 parts of vanillin, 0.5 part of lavender oil, 1 part of oregano oil, 0.5 part of sweet orange oil, 2 parts of fumaric acid, 6 parts of sorbic acid, 6 parts of citric acid, 5 parts of malic acid, 6 parts of ethyl maltol, 6 parts of ethyl vanillin, 100 parts of propylene glycol, 20 parts of glycerol triacetate, 13 parts of silicon dioxide and 30 parts of glucose.
In vitro bacteriostasis test
(1) The feed flavoring agent prepared in example 1 is diluted to be 0.04%, 0.06% and 0.08% by glycerol triacetate, the inhibition effect of the feed flavoring agent with 3 different concentrations on enteropathogenic bacteria such as staphylococcus aureus, escherichia coli, salmonella and the like is researched by adopting a filter paper sheet method, a negative control group is glycerol triacetate, a positive control group is 0.05% aureomycin, the size of the diameter of a bacteriostatic circle is taken as an evaluation index, and the experimental result is shown in table 1:
TABLE 1 comparison of the bacteriostatic effects of the feed flavoring agents of different concentrations on 3 intestinal pathogens (mm)
Note: the same row letters indicate no significant difference (P > 0.05) and the letters indicate significant difference (P < 0.05).
As can be seen from the above table 1, the bacteriostatic effect of the 0.08% feed flavoring agent prepared in the embodiment 1 of the invention on Escherichia coli and Salmonella is not significantly different from that of antibiotics, and the bacteriostatic effect of the 0.06% feed flavoring agent on Escherichia coli, Salmonella and Staphylococcus aureus is significantly better than that of the 0.04% feed flavoring agent.
2) The feed flavoring agent prepared in example 2 is diluted to be 0.05%, 0.07% and 0.09% by glycerol triacetate, the inhibition effect of the feed flavoring agent with 3 different concentrations on enteropathogenic bacteria such as staphylococcus aureus, escherichia coli and salmonella is researched by a filter paper method, a negative control group is glycerol triacetate, a positive control group is 0.05% aureomycin, the size of the diameter of a bacteriostatic circle is taken as an evaluation index, and the experimental result is shown in table 2:
TABLE 2 comparison of the bacteriostatic effect of the feed flavoring agents with different concentrations on 3 intestinal pathogens (mm)
Note: the same row letters indicate no significant difference (P > 0.05) and the letters indicate significant difference (P < 0.05).
As can be seen from table 2 above, the bacteriostatic effect of the 0.09% feed flavoring agent prepared in example 2 of the present invention on escherichia coli and staphylococcus aureus is not significantly different from that of antibiotics, and the bacteriostatic effect of the 0.07% feed flavoring agent on staphylococcus aureus is not significantly different from that of antibiotics.
(2) The feed flavoring agent prepared in example 3 is diluted to be 0.03%, 0.05% and 0.07% by glycerol triacetate, the inhibition effect of the feed flavoring agent with 3 different concentrations on enteropathogenic bacteria such as staphylococcus aureus, escherichia coli, salmonella and the like is researched by adopting a filter paper sheet method, a negative control group is glycerol triacetate, a positive control group is 0.05% aureomycin, the size of the diameter of a bacteriostatic circle is taken as an evaluation index, and the experimental result is shown in table 2:
TABLE 3 comparison of bacteriostatic effects (mm) of different concentrations of feed flavoring on 3 intestinal pathogens
Note: the same row letters indicate no significant difference (P > 0.05) and the letters indicate significant difference (P < 0.05).
As can be seen from the above table 3, the 0.03%, 0.05% and 0.07% feed flavoring agent prepared in example 3 of the present invention has a certain bacteriostatic effect on Escherichia coli, Salmonella and Staphylococcus aureus, but the bacteriostatic effect is significantly lower than that of the antibiotic group, wherein the bacteriostatic effect at 0.07% is better than that of the 0.03% and 0.05%.
Animal application test 1
Test daily ration
The basic ration comprises the following components in percentage by mass: 26% of corn, 25% of puffed corn, 8% of puffed soybean, 13.4% of soybean meal, 5% of soybean protein concentrate, 5% of imported fish meal, 8% of whey powder, 1.8% of soybean oil, 0.49% of calcium hydrophosphate, 0.63% of calcium carbonate, 0.39% of L-lysine hydrochloride, 0.09% of methionine, 0.05% of threonine, 0.01% of tryptophan, 0.15% of salt, 0.1% of choline chloride, 2% of cane sugar, 3% of glucose and 1% of premix.
Negative control group ration: the basic ration is not added with any feed additive with the bacteriostatic function.
Positive control group (antibiotic group) ration: 0.05% chlortetracycline was added to the basal diet.
Test group daily ration: 0.08% of feed flavoring agent with the function of inhibiting intestinal harmful bacteria, which is prepared in the embodiment 1 of the invention, is added into basic daily ration.
Design of experiments
A single-factor completely random experimental design is adopted, 90 healthy DLY weaned piglets with similar weight at 28 days are selected and randomly divided into 3 groups, each group has 5 repetitions, each repetition has 6 pigs, and the male and female halves are separated. Pre-run period 7d, positive run period 28 d. During the test period, the pigs only feed freely and drink water freely, and the external growth environment is consistent.
The measuring index and method are as follows: firstly, measuring the initial weight and the final weight of piglets of a test group and a control group at the time points of the beginning and the end of the test respectively, recording the feed consumption by taking the repetition as a unit, and calculating the average daily gain and the feed-weight ratio of the piglets. The piglets were recorded for the first diarrhea during the test, and the diarrhea rate (%) was calculated as the sum of the first diarrhea/(number of test pigs × number of days) × 100. And 2, randomly selecting 2 piglets to collect fresh excrement every time before the test is finished, and measuring the number of escherichia coli in the excrement by using an MRS culture medium and an eosin methylene blue culture medium to carry out a plate counting method.
Test results
The influence of the feed aroma with the function of inhibiting the harmful bacteria in the intestinal tract, which is prepared in the embodiment 1 of the invention, on the growth performance of the weaned pigs is shown in the following table 4.
Table 4 feed flavour of example 1 for weaned pig growth performance
Note: the same row letters indicate no significant difference (P > 0.05) and the letters indicate significant difference (P < 0.05).
From table 4, it can be seen that the feed flavoring agent with antibacterial function prepared in example 1 is added into the piglet feed, so that the diarrhea rate of piglets can be reduced, the average daily feed intake and average daily gain of piglets are increased, and the feed-weight ratio is reduced, so that the growth performance of piglets is improved, the breeding benefit is increased, and the effect is equivalent to that of the antibiotic group. Thus, the feed flavour prepared in example 1 can be used to replace antibiotics with a positive effect on piglet growth performance.
The influence of the feed flavor with the function of inhibiting the intestinal harmful bacteria, which is prepared in the embodiment 1 of the invention, on the fecal escherichia coli of the weaned piglets is shown in the following table 5.
TABLE 5 Effect of feed flavour of example 1 on fecal coliform bacteria of weaned piglets
| Treatment of | Number of Escherichia coli/lg (cfu/g) |
| Negative control group | 8.11±0.13a |
| Positive control group (antibiotic group) | 7.15±0.12c |
| Test group | 7.59±0.10b |
Note: the same row letters indicate no significant difference (P > 0.05) and the letters indicate significant difference (P < 0.05).
As can be seen from table 5, when the feed flavoring agent and the antibiotic with bacteriostatic function prepared in example 1 are added into the feed for piglets, the number of escherichia coli in the feces of the piglets can be significantly reduced. The feed flavoring agent disclosed by the embodiment 1 of the invention can inhibit the growth and reproduction of intestinal pathogenic escherichia coli of piglets, and the growth and reproduction is consistent with the test result of reducing the diarrhea rate of piglets and improving the growth performance of piglets.
Animal application test 2
Test daily ration
The basic ration comprises the following components: 28.04% of corn, 25% of puffed corn, 8% of puffed soybean, 13.4% of soybean meal, 5% of soybean protein concentrate, 5% of imported fish meal, 8% of whey powder, 1.8% of soybean oil, 0.49% of calcium hydrophosphate, 0.63% of calcium carbonate, 0.39% of L-lysine hydrochloride, 0.09% of methionine, 0.05% of threonine, 0.01% of tryptophan, 0.15% of salt, 0.1% of choline chloride, 3% of glucose, 0.3% of trace element premix, 0.05% of compound multi-vitamin and 0.5% of acidifier.
Daily ration of the control group: selecting basic daily ration.
Daily ration of antibiotic group: 0.05% chlortetracycline was added to the basal diet.
Test group daily ration: the test 1 group, the test 2 group and the test 3 group respectively add 0.05%, 0.07% and 0.09% of the feed flavoring agent with the function of inhibiting the harmful bacteria in the intestinal tract, which is prepared in the embodiment 2 of the invention, into the basic daily ration.
Design of experiments
A single-factor complete random experimental design is adopted, 240 healthy DLY weaned piglets with the weight of about 8kg are randomly selected and divided into 5 groups, each group has 4 repetitions, and each repetition has 12 pigs. Pre-run period 7d, positive run period 28 d. During the test period, the pigs only feed freely and drink water freely, and the external growth environment is consistent.
The measuring index and method are as follows: firstly, measuring the initial weight and the final weight of piglets of a test group and a control group at the time points of the beginning and the end of the test respectively, recording the feed consumption by taking the repetition as a unit, and calculating the average daily gain and the feed-weight ratio of the piglets. The piglets were recorded for the first diarrhea during the test, and the diarrhea rate (%) was calculated as the sum of the first diarrhea/(number of test pigs × number of days) × 100. And 4 piglets are randomly selected to collect fresh excrement in 14 th and 28 th repeated experiments, and the number of escherichia coli in the excrement is measured by using an MRS culture medium and an eosin methylene blue culture medium to carry out a plate counting method.
Test results
The influence of the feed fragrance agent with the function of inhibiting the harmful bacteria in the intestinal tract, which is prepared in the embodiment 2 of the invention, on the growth performance of the weaned pigs is shown in the following table 6.
TABLE 6 Effect of feed flavour on growth performance of weaned piglets according to example 2
Note: the same row letters indicate no significant difference (P > 0.05) and the letters indicate significant difference (P < 0.05).
From table 6, it can be seen that the addition of 0.07% and 0.09% of the feed flavoring agent of example 2 to the feed can reduce the diarrhea rate of piglets, significantly improve the average daily feed intake and average daily gain of piglets, is beneficial to the growth performance of piglets, and has the effect of promoting the growth performance equivalent to that of antibiotics to a certain extent. Therefore, the feed flavoring agent of the embodiment 2 can replace antibiotics to promote the growth performance of piglets to be improved by adding 0.07 percent and 0.09 percent of the feed flavoring agent in the feed, and the comprehensive economic benefit evaluation takes the addition of 0.07 percent as the best evaluation.
The influence of the feed flavor with the function of inhibiting intestinal harmful bacteria, which is prepared in the embodiment 2 of the invention, on fecal escherichia coli of weaned piglets is shown in the following table 7.
TABLE 7 Effect of feed flavour on fecal coliform bacteria of weaned piglets in example 2
Note: the same row letters indicate no significant difference (P > 0.05) and the letters indicate significant difference (P < 0.05).
As can be seen from Table 7, the feed flavoring agent and the antibiotic with bacteriostatic functions at different levels prepared in example 2 are respectively added into the piglet feed, and the results show that the 0.07% and 0.09% addition groups can obviously reduce the number of escherichia coli in the excrement of piglets in the test periods 14d and 28d, and the effect is equivalent to that of the antibiotic group. The feed flavor of the embodiment 2 can inhibit the growth and the reproduction of intestinal escherichia coli of piglets when the feed flavor is added at the levels of 0.07 percent and 0.09 percent, and has the same inhibiting effect as antibiotics, which is consistent with the test result of reducing the diarrhea rate of piglets and improving the growth performance of piglets.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (9)
1. The feed flavoring agent with the function of inhibiting the harmful bacteria in the intestinal tract is characterized by comprising basic components, a solvent and a carrier, wherein the basic components comprise the following raw materials in parts by mass: 2-8 parts of thymol, 2-4 parts of vanillin, 0.5-1 part of lavender oil, 1-2 parts of oregano oil, 0.5-2 parts of sweet orange oil, 23-33 parts of compound organic acid, 6-10 parts of ethyl maltol and 6-10 parts of ethyl vanillin.
2. The feed flavor having the function of inhibiting intestinal harmful bacteria according to claim 1, wherein the complex organic acid is composed of the following raw materials in parts by mass: 2-3 parts of fumaric acid, 8-10 parts of sorbic acid, 8-10 parts of citric acid and 5-10 parts of malic acid.
3. The feed additive having an intestinal harmful bacterium-inhibiting function according to claim 1, wherein the solvent is propylene glycol or/and triacetin.
4. The feed additive having an intestinal harmful bacterium-inhibiting function according to claim 2, wherein the carrier is silica or/and glucose.
5. The feed flavor having the function of inhibiting intestinal harmful bacteria according to claim 1, wherein the flavor consists of the following components in parts by mass: 8 parts of thymol, 2 parts of vanillin, 1 part of lavender oil, 2 parts of oregano oil, 1 part of sweet orange oil, 3 parts of fumaric acid, 10 parts of sorbic acid, 10 parts of citric acid, 5 parts of malic acid, 6 parts of ethyl maltol, 8 parts of ethyl vanillin, 75 parts of propylene glycol, 20 parts of glycerol triacetate, 25 parts of silicon dioxide and 25 parts of glucose.
6. The feed flavoring agent for inhibiting intestinal harmful bacteria according to claim 4 or 5, wherein the flavoring agent is added to the feed in an amount of 0.03 to 0.1% by mass.
7. The feed flavoring agent for suppressing intestinal harmful bacteria according to claim 4, wherein the flavoring agent is used for replacing antibiotics in the feed.
8. The feed additive having an intestinal harmful bacterium-inhibiting function according to claim 7, wherein the additive is used in a feed for piglets.
9. The method for producing a feed flavor having a function of inhibiting intestinal harmful bacteria according to claim 1, comprising the steps of:
s1, weighing the raw materials in the basic components according to the mass parts, and then stirring and mixing the raw materials and the solvent for a certain time at a constant temperature until the raw materials are fully dissolved to obtain a mixed solution;
s2, sealing and standing the mixed solution and aging for a certain time;
s3, obtaining an aged substance after the aging is finished, evaluating the quality of the aged substance, and performing the next process after the evaluation reaches the standard;
s4, atomizing the aging substances which reach the standard, fully adsorbing the atomized aging substances with a carrier, mixing the atomized aging substances with the carrier for a certain time, and vibrating and sieving the mixture to obtain a semi-finished product;
and S5, carrying out quality evaluation again on the semi-finished product, and obtaining the finished product of the flavoring agent after the quality evaluation reaches the standard.
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