CN113040274A - Mulberry leaf fermented feed and preparation method thereof - Google Patents
Mulberry leaf fermented feed and preparation method thereof Download PDFInfo
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- CN113040274A CN113040274A CN202110431537.3A CN202110431537A CN113040274A CN 113040274 A CN113040274 A CN 113040274A CN 202110431537 A CN202110431537 A CN 202110431537A CN 113040274 A CN113040274 A CN 113040274A
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- mulberry
- mulberry leaves
- bran
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/415—Cellicola
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention belongs to the technical field of agriculture and discloses a mulberry leaf fermented feed which is obtained by performing solid state fermentation on mulberry leaves and bran in the presence of a composite strain, wherein the weight ratio of the mulberry leaves to the bran is 7: 3-10: 1; the composite strain is the combination of pediococcus cellularis and bacillus licheniformis; the inoculation amount of the composite strain in the mulberry leaves and the bran is 4.5 multiplied by 106～9×106And (4) CFU. The strain selection of the mulberry leaf fermented feed and the ratio of the mulberry leaves to the bran have positive influence on the content of tannin and crude protein, and compared with a scheme of performing solid fermentation by adopting other strains on a non-fermented feed, the mulberry leaf fermented feed has obvious advantages.
Description
Technical Field
The invention belongs to the technical field of agriculture, and particularly relates to a mulberry leaf fermented feed and a preparation method thereof.
Background
The mulberry leaves grow fast, and the annual yield can reach 20 tons/hectare. However, only 1-3% of mulberry leaf resources can be utilized, and the residual old mulberry leaves have huge yield[1]. A large amount of mulberry and byproducts are burned on the spot, which not only causes waste, but also causes environmental pollution. The method fully utilizes the waste mulberry leaf resources in the silkworm industry, reduces resource waste, increases the source of feed raw materials, is an efficient and healthy resource utilization strategy, and has important significance for the sustainable development of the feed industry and the animal husbandry in China.
The mulberry has the characteristics of wide planting range, large range, strong stress resistance and ecological environment adaptability and the like[2]. Folium mori is used as a traditional Chinese medicine and contains rich pharmacological active ingredients (steroid, saponin, alkaloid, glucoside and phenolic compounds)[3]Has antioxidant, antiinflammatory, anti-stress, and cholesterol reducing effects[4]. The method is widely applied to various fields such as agriculture, cosmetics, food, pharmaceutical industry and the like. The mulberry leaves contain high protein (14.0-34.2 percent) and metabolizable energy (1130-2240 kcal/kg), and high dry matter digestibility (75-85 percent) and palatability[5]And is rich in amino acid, fatty acid, vitamin and mineral elements, and is a better unconventional feed resource. Animal research shows that the mulberry leaf powder can obviously improve the meat-feed ratio of fattening pigs, reduce the thickness of backfat and improve the content of intramuscular fat[6]. The mulberry leaf powder can improve the feed weight ratio of the broiler chickens[7]. The mulberry flavone can regulate rumen fermentation and metabolism state of ruminant to improve animal production performance and health level, and reduce methane emission[5]. The above studies show that the mulberry leaf dry powder/extract can be used for most animals, but the tannin reduces the digestion and utilization of the mulberry leaves, and the addition amount is low. Fresh mulberryLeaves have high water content and are difficult to store for a long time. Fresh mulberry leaves can only be used for ruminants or herbivorous fishes, and the digestibility of nutrient substances is low. The selection of proper and effective biological technology to utilize mulberry leaf resources is crucial to the sustainable development of the silkworm industry.
The fermentation is to convert plant stem and leaf components into microbial protein, active small peptide and active substance by using beneficial microbes[8]. The fermentation and the ensiling can improve the palatability while preserving the fresh mulberry leaves, degrade the anti-nutritional factors and enable the animals to better digest and absorb the nutrients. However, the difference of fermentation process and strain combination can produce different effects on the nutritive value of the fermented mulberry leaves, and researchers have conducted a great deal of research on the utilization of the mulberry leaves. Research reports that the pH value of the mulberry leaves after being ensiled for 60 days is kept at 5.0, and the fermentation effect is general[9]. However, the researches are all for preserving the nutrient components of the mulberry leaves, the mulberry leaves contain more tannin, and the report of degrading the tannin content of the mulberry leaves by a fermentation technology is not provided.
CN201711243661.7 discloses a fermented mulberry leaf cattle feed and a preparation method thereof, the fermented mulberry leaf cattle feed is prepared by taking mulberry leaves or tender branches, corn flour and a zymogen liquid as raw materials, the zymogen liquid is prepared by yeast, lactobacillus plantarum and bacillus subtilis, and the zymogen liquid is sprayed on the materials of the mulberry leaves or the tender branches and the corn flour, and the materials are sealed and fermented to prepare the cattle feed. In this case, it is demonstrated that the resistance and feed-meat ratio of cattle are increased by the fermented mulberry leaf feed compared to the case without the fermented mulberry leaf feed.
CN201810083315.5 discloses a mulberry leaf fermented high-protein aquatic feed and a preparation method thereof. The invention adopts the bean pulp and the mulberry leaves as the vegetable protein source, adds part of fish meal and artemia powder and other various nutrient elements, and ensures the growth of the aquatic products. The fermented raw materials not only improve the solubility of protein and the biotransformation rate of vegetable protein, can be directly absorbed by animals, but also contain a plurality of beneficial components, can promote mineral absorption, enhance immunity, promote animal growth, reduce the usage amount of medicaments such as vaccines, antibiotics and the like, improve the survival rate of aquatic products, and are green and environment-friendly, and the used strains are lactobacillus and bacillus.
CN201410102720.9 discloses a mulberry leaf feed and a processing method and application thereof. The mulberry leaf feed is prepared by artificially fermenting dry mulberry leaf powder by using screened composite bacteria of saccharomycetes, lactobacillus and aspergillus oryzae strains, and can better improve the taste of the mulberry leaf powder, improve the feeding performance of feed animals and improve the apparent digestibility of the feed.
In summary, in the prior art, most of the strains used in the mulberry leaf fermented feed are yeast, lactobacillus plantarum, bacillus subtilis and aspergillus oryzae strain compound bacteria for fermentation. The above technologies do not provide a technical scheme for degrading the tannin in the mulberry leaves.
The bacillus mainly produces protease, the lactobacillus and the lactobacillus mainly eliminate anti-nutritional factors, the lactobacillus and the bacillus licheniformis can produce enzymes such as cellulase and amylase in the propagation process, crude fibers and macromolecular substances in mulberry leaves can be decomposed, and thus the anti-nutritional factors are greatly eliminated[10]. Yeasts also have the ability to bind E.coli to their surface, thereby blocking the binding of these bacteria to the intestinal epithelium and increasing the absorptive capacity of the intestine. Fermentation can convert metabolites of fungi and yeasts, as well as the flora itself, into nutrients that can be absorbed by pigs.
The technical problem that the present scheme will solve is: how to improve the content of crude protein and reduce the content of tannin by process and strain optimization.
Disclosure of Invention
Aiming at the defects and shortcomings of the prior art, the invention mainly aims to provide a mulberry leaf fermented feed and a preparation method thereof.
Through the series orthogonal experiments and the comparative experiments, the following conclusion can be obtained: the strain selection of the mulberry leaf fermented feed and the ratio of the mulberry leaves to the bran have positive influence on the content of tannin and crude protein, and compared with a scheme of performing anaerobic fermentation on non-silage by adopting other strains, the mulberry leaf fermented feed has obvious advantages.
The purpose of the invention is realized by the following technical scheme:
mulberryThe leaf fermented feed is obtained by carrying out sealed solid fermentation on mulberry leaves and bran in the presence of a composite strain, wherein the weight ratio of the mulberry leaves to the bran is 7: 3-10: 1; the composite strain is the combination of pediococcus cellularis and bacillus licheniformis; the inoculation amount of the compound strain in the mulberry leaves and the bran is 4.5 multiplied by 10 for every 100 weight parts of the mulberry leaves and the bran6～9×106CFU。
In the mulberry leaf fermented feed, the ratio of the pediococcus cellularis to the bacillus licheniformis in the composite strain is 1: 2-2: 1.
In the mulberry leaf fermented feed, the fermentation time is 3-8 days.
In the mulberry leaf fermented feed, the weight ratio of the mulberry leaves to the bran is 9: 1; inoculating 6 × 10 strain per 100 weight parts of folium Mori and testa Tritici6Inoculating the CFU composite strain; the fermentation time was 4 days.
In addition, the invention also discloses a preparation method of the mulberry leaf fermented feed, which comprises the following steps:
1) cutting fresh folium Mori into short pieces, adding testa Tritici in proportion, and mixing;
2) adding strains according to the required strain combination and inoculation amount, uniformly stirring, compacting, and sealing for fermentation;
2) fermenting for 3-6 days.
Compared with the prior art, the invention has the beneficial effects that:
1) by verification, when the composite strain is the combination of the pediococcus cellularis and the bacillus licheniformis, the tannin value is reduced to be below 7.6g/kg, and the crude protein is improved to be 23.4%.
2) The optimized combination of the orthogonal tests is as follows: the mass ratio of the mulberry leaves to the bran is 9:1, the strain combination is pediococcus cellularis and bacillus licheniformis, the inoculation amount is 2%, and the fermentation lasts for 4 days.
3) The verification test shows that the content of crude protein measured by optimizing the combined fermented mulberry leaves is 26.18%, the content of tannin is 4.73g/kg, and the crude protein content and the tannin content are all superior to the optimal values in an orthogonal test table.
4) The comparative experiment shows that the fermented mulberry leaves improve the content of crude protein, crude fat, ash and phosphorus, and reduce the content of tannin, neutral detergent fiber, carbohydrate, non-essential amino acid and pH value. The essential amino acid composition and feeding value of the fermented mulberry leaves are better than those of the unfermented mulberry leaves.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
A first part: orthogonal experiments to obtain and verify optimal formulations
1 materials and methods
1.1 materials
Mulberry leaf: from the floribus base of the academy of agricultural sciences, Guangdong province. The dry matter, crude protein, crude fat contents were measured to be 30.50%, 23.67%, 2.52%, respectively, and the tannin content was measured to be 13.21 g/kg.
The pediococcus cellularis (CGMCC1.3787) is purchased from China general microbiological culture Collection center, and the bacillus licheniformis and the saccharomyces viticola are both from the institute of animal science of agricultural academy of Guangdong province.
1.2 Main reagents and instruments
MRS broth culture medium, nutrient broth culture medium, potato glucose culture medium were purchased from Kyork, Guangdong, Inc. Tannic acid was purchased from sigma aldrich (shanghai) trade ltd, ninhydrin was purchased from shanghai boao biotechnology ltd, amino acid standards and related reagents were purchased from japan and mitsukoku industries co.
A full-automatic Kai's protein analyzer (FOSS 8400), a multifunctional enzyme-linked immunosorbent assay (Spectra Max M5), a semi-automatic fat analyzer (FOSS), a fiber analyzer (Ankom 220), a muffle furnace (SX 2-4-10, Shanghai-constant science and technology Co., Ltd.), an amino acid analyzer (Hitachi L8900), and the like.
1.3 Experimental methods
1.3.1 preparation of seed solutions
0.1mL of Pediococcus draconis (X) stock solution was put into 100mL of sterilized MRS broth and incubated at 37 ℃ for 24 hours. 0.1mL of Bacillus licheniformis (Y) stock solution was added to 100mL of sterilized nutrient broth and cultured with shaking at 37 ℃ for 24 h. 0.1mL of the Saccharomyces cerevisiae (Z) was taken for storageThe solution is added into 100mL of sterilized potato glucose medium and is cultured for 24h under shaking at 28 ℃. Adjusting the concentration of the above bacterial liquid to 1.5 × 10 with sterilized water6CFU/mL, spare.
1.3.2 preparation of fermentation substrate
Cutting fresh mulberry leaves to short (about 1-2 cm), adding bran according to a proportion, uniformly mixing, adding strains according to a required strain combination and inoculation amount, uniformly stirring, keeping the pH natural, adding 200g of fermentation substrate in each fermentation bag, compacting, and sealing for fermentation.
1.3.3 orthogonal test
In order to obtain the optimized combination of fermented mulberry leaves with high crude protein content and low tannin content, the mass ratio (A) of the mulberry leaves to the bran, the strain combination (B), the inoculation amount (C) and the fermentation time (D) are taken as influencing factors, and SPSS19 software is used for carrying out L9 (3)4) And (4) orthogonal test, wherein the design basis is the early-stage pretest result. Orthogonal experiments are designed as shown in table 1, each factor is set to 3 levels, 9 groups are provided, each group is repeated for 3 times, the fermentation pH is natural in the experiment, the fermentation substrate is not sterilized, and the fermentation temperature is 25 +/-0.5 ℃.
TABLE 1 orthogonal test factors and horizon
Table 1Factors and levels of orthogonal test
Note 1: pediococcus cellularis (X), Bacillus licheniformis (Y), and Corynebacterium viticola (Z), the same as below.
Note 2: in X + Y, X and Y are 1: 1; in X + Z, X, Z is 1: 1; in X + Y + Z, X, Y, Z is 1:1: 1.
Note 3: the inoculation amount% refers to the volume of any bacteria solution added into 100 weight parts of folium Mori and testa Tritici, and if the bacteria combination is X + Y, 2% refers to that 2mL of bacteria solution of Pediococcus Canavalis (bacteria solution concentration of 1.5 × 10) is added into 100 weight parts of folium Mori and testa Tritici6CFU/mL) and 2mL of Bacillus licheniformis liquid (concentration of liquid 1.5X 10)6CFU/mL)。
1.3.4 validation test
According to the conditions obtained by the orthogonal test, mulberry leaf fermentation is carried out, and the optimal crude protein and tannin content in the fermented mulberry leaves and the orthogonal combination are compared under the optimal conditions.
1.3.5 comparative test
The mulberry leaf fermentation (10 replicates) was performed according to the optimal combination, comparing the nutritive value of unfermented and fermented mulberry leaves.
1.3.6 correlation index determination
The crude protein is determined by GB/T6432-1994; tannin determination was performed by spectrophotometry (o-diazophenanthrene-iron (III))[4]. The determination of dry matter refers to GB/T6435-2014; the crude fat is determined by reference to GB/T6433-2006; reference documents for measuring crude fiber, neutral detergent fiber, and acid detergent fiber[11](ii) a The ash content is determined by reference GB/T6438-2007; the calcium is measured according to GB/T6436-2018; the total phosphorus is measured according to GB/T6437-2002; the determination of the hydrolyzed amino acids (except tryptophan) is referred to GB/T18246-2000. Carbohydrate 100-crude protein-crude fat-ash[12]。
1.3.7 calculation of feed value index
Reference [12,13], total digestible nutrient TDN (% DM) 82.38-0.7515 × ADF (% DM), dry matter digestibility DDM (% DM) 88.9-0.779 × ADF (% DM), dry matter feed intake DMI (% BW) 120/NDF (% DM), relative forage value RFV DMI (% BW) × DDM (% DM)/1.29, and relative forage quality RFQ (% TDN (% DM) × DMI BW)/1.23.
1.4 data processing
One-way ANOVA (one-way ANOVA) and independent sample t-test were performed using SPSS19.0 for multiple comparisons using the Duncan method. Results are expressed as mean and mean Standard Error (SEM), with P <0.05 indicating significant differences. P <0.01 indicates that the difference is highly significant; p <0.001 indicates that the difference is very significant.
2 results
2.1 orthogonal test range analysis
By means of visual analysis, the magnitude of the range (R) in Table 2 is compared to obtain the following influence factors for crude protein content: the ratio of the mulberry leaves to the bran (A), the strain combination (B), the inoculation amount (C) and the fermentation time (D). And judging the optimal level according to the Ki value to obtain the optimal combination of the factors to the crude protein content, namely A1B2C2D 2. Similarly, the influence factors on the tannin content are ranked as follows: the combination of the strain combination (B), the fermentation time (D), the mass ratio of the mulberry leaves to the bran (A), the inoculation amount (C) and the lowest tannin content is A1B2C2D 1. Combining the above analysis, the optimal fermentation scheme of mulberry leaves is A1B2C2D1 or A1B2C2D2, namely mulberry leaves: bran is 9:1, the strain combination is X + Y, the inoculation amount is 2%, and the fermentation is carried out for 4d or 6 d.
TABLE 2 pole difference analysis table for orthogonal test
2.2 Quadrature test analysis of variance
As can be seen from table 3, the P value of the calibration model for crude protein is 0.032<0.05, which indicates that the calibration model has significant influence on the test results and the orthogonal test results have reliability. The mass ratio of the mulberry leaves to the bran (A) and the strain combination (B) obviously influence the crude protein content of the fermented mulberry leaves, which shows that the factors A and B are main factors influencing the crude protein content of the fermented mulberry leaves. And the F value is obtained, and the size of the influencing factors on the content of the crude protein is ranked as follows: A. b, C, D are provided. For factor a analysis, the crude protein content of a1 was significantly higher than that of A3, and the content difference between a2 and a1 and A3 was not significant, so a1 was selected. Similarly, factor B selects B2. The optimal combination of factors a and B on crude protein content is A1B 2.
Similarly, the strain combination (B) and the fermentation time (D) are the main factors affecting the tannin content. The optimal combination of factors B and D for tannin content is B2D 1. And (3) integrating the optimal combination of the crude protein and the tannin to obtain the optimal combination A1B2C1D1 of mulberry leaf fermentation.
TABLE 3 analysis of variance in orthogonal tests
Note: indicates significant difference (P < 0.05); indicates significant differential height (P < 0.01); indicates that the difference was extremely significant (P <0.001), the same below.
2.3 validation test
Combining the results of range analysis (A1B2C2D1 or A1B2C2D2) and ANOVA (A1B2C1D1), the optimal combination of mulberry leaf fermentation is A1B2C2D1, i.e. mulberry leaf: bran is 9:1, the strain combination is pediococcus cellularis and bacillus licheniformis, the inoculation amount is 2%, and the fermentation is carried out for 4 d. Since the analyzed optimal combination A1B2C2D1 was not within the orthogonal experimental design of table 2, a validation experiment was performed on this combination. The crude protein content was measured to be 26.18%, which is higher than the highest crude protein content (25.60%) in the orthogonal test table, and the tannin content was measured to be 4.73g/kg, which is lower than the lowest tannin content (6.73g/kg) in the orthogonal test table, thereby verifying that the fermentation optimum combination of mulberry leaves was A1B2C2D 1.
2.4 comparative test
The fermented mulberry leaves are yellow green in color, have faint scent of the mulberry leaves and are sour and sweet in taste. As can be seen from Table 4, the crude protein and fat contents of the fermented mulberry leaves are respectively increased by 16.82% and 30.57% (P <0.01) compared with the unfermented mulberry leaves. The ash content and the phosphorus content of the fermented mulberry leaves are obviously higher than those of the unfermented mulberry leaves (P < 0.01). Compared with the unfermented mulberry leaves, the tannin content, neutral detergent fiber content and carbohydrate content of the fermented mulberry leaves are respectively and obviously reduced by 56.40 percent, 16.78 percent and 7.29 percent (P is less than 0.001). The pH value of the fermented mulberry leaves is extremely lower than that of the unfermented mulberry leaves (P is less than 0.001). The difference of dry matter, crude fiber, acid washing fiber and calcium content of the two fibers is not significant (P is more than 0.05).
TABLE 4 fermented Mulberry leaf Nutrition ingredients
2.5 amino acid content of fermented folium Mori
As can be seen from Table 5, the content of lysine and histidine in the fermented mulberry leaves is reduced (P is 0.50. ltoreq. P is less than 0.10), the content of arginine, serine, glutamic acid, aspartic acid, total nonessential amino acids and total amino acids is significantly reduced (P is less than 0.05), and the content of alanine is significantly increased (P is less than 0.05) compared with the unfermented mulberry leaves.
TABLE 5 fermentation of amino acids from mulberry leaves
2.6 essential amino acid composition of fermented folium Mori
As can be seen from Table 6, the compositions of cystine + methionine, threonine, leucine, tyrosine + phenylalanine, and essential amino acids in the fermented mulberry leaves are all significantly higher than those in the unfermented mulberry leaves (P < 0.01). The valine composition of the fermented mulberry leaves is increased compared with the composition of the unfermented mulberry leaves (0.05< P < 0.10). The composition of lysine and leucine in the fermented or unfermented mulberry leaves is higher than that of the egg mode and the FAO mode, and the composition of threonine, valine, isoleucine, tyrosine + phenylalanine and essential amino acid is higher than that of the FAO mode and is slightly lower than that of the egg mode, cystine + methionine. Therefore, the essential amino acid composition of the mulberry leaves and the fermented mulberry leaves is relatively balanced, and the essential amino acid composition of the fermented mulberry leaves is better than that of the unfermented mulberry leaves.
TABLE 6 essential amino acid composition of fermented mulberry leaves
2.7 fermented Mulberry leaf feed value
As can be seen from Table 7, the DMI, RFV and RFQ of the fermented mulberry leaves are all significantly higher than those of the unfermented mulberry leaves (P < 0.001). The lowest values of TDN, DDM, RFV and RFQ of the fermented or unfermented mulberry leaves are 22.36 percent, 56.49 percent, 61.09 percent and 21.38 percent higher than the corresponding optimal values of alfalfa respectively. The DMI of the unfermented mulberry leaves is close to that of alfalfa, while the DMI of the fermented mulberry leaves is 18.18% higher than the optimal value of alfalfa.
TABLE 7 feed value of fermented mulberry leaves
Alfalfa feeding value reference[13]
A second part: verification of approximate formulas
Referring to the experimental procedure of the first part, the formulation is shown in table 8 below;
TABLE 8 fermentation results under different process parameters
And a third part: commonly used species verification and comparison test
Referring to the experimental procedure of the first section, the formulation is shown in table 9 below;
TABLE 9 fermentation results under different bacterial species
For review:
through the above experiments in the first to third sections, the following conclusions can be reached:
1) by verification, when the composite strain is the combination of the pediococcus cellarae and the bacillus licheniformis, the tannin value is reduced to be below 7.6g/kg, and the crude protein is improved to be 23.4%.
2) The optimized combination of the orthogonal tests is as follows: the mass ratio of the mulberry leaves to the bran is 9:1, the strain combination is pediococcus cellularis and bacillus licheniformis, the inoculation amount is 2%, and the fermentation lasts for 4 days.
3) The verification test shows that the content of crude protein measured by optimizing the combined fermented mulberry leaves is 26.18%, the content of tannin is 4.73g/kg, and the crude protein content and the tannin content are all superior to the optimal values in an orthogonal test table.
4) The comparative experiment shows that the fermented mulberry leaves improve the content of crude protein, crude fat, ash and phosphorus, and reduce the content of tannin, neutral detergent fiber, carbohydrate, non-essential amino acid and pH value. The essential amino acid composition and feeding value of the fermented mulberry leaves are better than those of the unfermented mulberry leaves.
5) When the composite strain is the combination of the pediococcus cellularis and the bacillus licheniformis, the composite strain has obvious advantages compared with the composite strain which is randomly combined in the composite strains of saccharomycetes, plant lactic acid bacteria, bacillus subtilis and aspergillus oryzae strains used in the traditional process.
The related art documents are as follows:
[1]GUO N,ZHU Y,JIANG Y et al.Improvement of flavonoid aglycone and biologicalactivity of mulberry leaves by solid-state fermentation[J].Industrial Crops and Products,2020,148:112287.
[2] zeimin mulberry leaves as animal feed are used for evaluating and researching safety and feeding value of [ D ]. Lanzhou university, 2019.
[3]HUSSAINF,RANA Z,SHAFIQUE H et al.Phytopharmacological potential of different species of Morus alba and their bioactive phytochemicals:A review[J].Asian Pacific Journalof Tropical Biomedicine,2017,7(10):950-956.
[4]YU Y,ZHANG B,XIA Y et al.Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry(Morus alba L.)leaves after in vitro gastrointestinal digestion and faecal fermentation[J].Journal of Functional Foods,2019,60:103406.
[5]HASSAN F,ARSHAD MA,LI M et al.Potential of Mulberry Leaf Biomass and Its Flavonoids to Improve Production and Health in Ruminants:Mechanistic Insights and Prospects[J].Animals:an open access journal from MDPI,2020,10(11):2076.
[6] Fan lujie, influence of mulberry leaves on growth and development, lipid metabolism and meat quality of fattening pigs [ D ]. northwest university of agriculture and forestry, 2019.
[7] Influence of mulberry leaf powder on growth performance and tissue and organ development of 1-28 day old 'kylin' broiler [ J ] Chinese agronomy report 2020,36(11): 113-.
[8]BARTKIENE E,MOZURIENE E,LELE V et al.Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29[J].Food science&nutrition,2019,8(1):340-350.
[9]WANG C,PIAN R,CHEN X et al.Beneficial Effects of Tannic Acid on the Quality of Bacterial Communities Present in High-Moisture Mulberry Leaf and Stylo Silage[J].Frontiers in Microbiology,2020,11:586412.
[10]PHESATCHA K,WANAPAT M.Improvement of Nutritive Value and In vitro RuminalFermentation of Leucaena Silage by Molasses and Urea Supplementation[J].Asian-Australasian Journal of Animal Sciences,2015.
[11]Van SOEST PJ,ROBERTSON JB,LEWIS BA.Methods for Dietary Fiber,Neutral Detergent Fiber,and Nonstarch Polysaccharides in Relation to Animal Nutrition[J].Journal of Dairy Science,1991,74(10):3583-3597.
[12] Influence of fermentation of different strains on nutritive value of Calvatia haematocephala leaf powder [ J ] Chinese animal husbandry veterinarian 2020,47(05): 1444-.
[13] Bear B, xu Qing Fang, Yuzhu, etc. evaluation of nutrient components and feeding value of different alfalfa hay [ J ] Tao Xuan Ju, 2018,26(05): 1262-.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (5)
1. A mulberry leaf fermented feed is characterized in that: performing sealed solid fermentation on mulberry leaves and bran in the presence of a composite strain to obtain the mulberry leaf and bran powder, wherein the weight ratio of the mulberry leaves to the bran powder is 7: 3-10: 1; the composite strain is Pediococcus wine and lichenA combination of bacillus; the inoculation amount of the compound strain in the mulberry leaves and the bran is 4.5 multiplied by 10 for every 100 weight parts of the mulberry leaves and the bran6～9×106CFU。
2. The mulberry leaf fermented feed according to claim 1, wherein the ratio of the pediococcus cellularis to the bacillus licheniformis in the composite strain is 1: 2-2: 1.
3. The fermented mulberry leaf feed according to claim 1, wherein the fermentation time is 3 to 8 days.
4. The fermented mulberry leaf feed according to any one of claims 1 to 3, wherein the weight ratio of the mulberry leaves to the bran is 9: 1; inoculating 6 × 10 strain per 100 weight parts of folium Mori and testa Tritici6Inoculating the CFU composite strain; the fermentation time was 4 days.
5. A method for preparing the mulberry leaf fermented feed as claimed in any one of claims 1 to 4, comprising the steps of:
1) cutting fresh folium Mori into short pieces, adding testa Tritici in proportion, and mixing;
2) adding strains according to the required strain combination and inoculation amount, uniformly stirring, compacting, and sealing for fermentation;
3) fermenting for 3-6 days.
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