CN113142416A - 用于淘汰蛋鸡肉质改良的生物制剂及其制备方法和应用 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明属于饲料添加剂领域，涉及一种淘汰蛋鸡肉质改良生物制剂及其制备方法和应用。该肉质改良生物制剂包含嗜酸乳杆菌、保加利亚乳杆菌、幼儿双歧杆菌、维生素E、棕榈油，制备方法是将各组分均匀混合，按照饲料总重量计以0.1％‑0.3％添加量，将该改良生物制剂添加到畜禽饲料中。本发明的改良生物制剂可作为抗生素的替代品，消除药物残留，提高蛋鸡肉蛋产品品质，显著提高蛋鸡肌肉中肌苷酸和肌间脂肪的含量，使鸡肉滑嫩爽口；还可用于防治蛋鸡腹泻、提高免疫力、抗病力、降低蛋鸡产蛋期死淘率，并可提高饲料转化率及产蛋性能。也有利于净化鸡舍环境，保护和改善生态环境。
Description
技术领域
本发明涉及一种淘汰蛋鸡肉质改良生物制剂，属于饲料添加剂领域。
背景技术
目前，国内外商品代蛋鸡的饲养量趋于稳定，生产结构逐步完善，规模化蛋鸡场数量逐步增加，规模化蛋鸡场饲养技术和设备水平提高，一般都采用标准化笼养模式，提高了蛋鸡养殖生产效率。但是为追求最大经济效益，大部分都采用高密度的笼养，这样会使蛋鸡长期处于应激的状态和受到许多不利因素刺激，致使我国蛋鸡养殖与欧美发达国家相比，蛋鸡过早出现产蛋能力下降而被养鸡场所淘汰。事实上，淘汰蛋鸡肉具有高蛋白、低脂肪、低胆固醇等特点，鸡肉中蛋白质的含量比例较高、氨基酸种类多、消化率高，很容易被人体吸收利用，有增强体力、强身健体的作用。但这种淘汰鸡的肌肉中结缔组织含量较高，嫩度较差，难于烹调，如何使这类肌肉嫩化，以提高肉的食用品质，这对提高蛋鸡生产的经济效益有着重要意义。
发明内容
为了克服现有技术的不足，本发明的目的在于提供一种淘汰蛋鸡肉质改良生物制剂、其制备方法及其应用，可作为抗生素的替代品，消除药物残留，显著提高蛋鸡肌肉中肌苷酸和肌间脂肪的含量，使鸡肉滑嫩爽口，提高蛋鸡肉蛋产品品质；还可用于防治蛋鸡腹泻、提高免疫力、抗病力、降低蛋鸡产蛋期死淘率，并可提高饲料转化率及产蛋性能。也有利于净化鸡舍环境，保护和改善生态环境。
本发明的目的是通过如下技术方案实现的：
淘汰蛋鸡肉质改良生物制剂，包含:嗜酸乳杆菌、保加利亚乳杆菌、幼儿双歧杆菌、棕榈油和维生素E，各组分的重量份如下所示：
嗜酸乳杆菌：20-60份，优选30-50份；
保加利亚乳杆菌：3-30份，优选5-20份；
幼儿双歧杆菌：5-40份，优选10-30份；
棕榈油：5-40份，优选10-30份；
维生素E：3-20份，优选5-10份。
上述淘汰蛋鸡肉质改良剂的制备方法，是将上述各组分混合均匀，使其均匀度变异系数CV小于5％，得到所述肉质改良剂。
棕榈油为市场上常见产品。
所述益生菌嗜酸乳杆菌、保加利亚乳杆菌、幼儿双歧杆菌最好用干粉制剂，且每种菌株的纯菌粉活菌数应不低于2～5×109cfu/g。保加利亚乳杆菌、幼儿双歧杆菌最好用干粉制剂。
嗜酸乳杆菌、保加利亚乳杆菌、幼儿双歧杆菌的制备的方法，包括如下步骤：
1)配制种子培养基500ml，121℃灭菌15分钟；
2)将相应的冻存的菌种接种于种子培养基，嗜酸乳杆菌和保加利亚乳杆菌培养24小时；
3)配制发酵培养基，种子罐为100L，发酵罐为1吨，121℃灭菌15分钟；
4)将2)培养得到的种子加入种子罐中，发酵约18小时；
5)将种子罐的发酵产物通过气压打入发酵罐中，继续发酵10-12小时。
6)发酵结束后，采用板框过滤菌液收集菌泥，加入相同重量的载体，低温干燥后即制的嗜酸乳杆菌、保加利亚乳杆菌、幼儿双歧杆菌。
其中所述的嗜酸乳杆菌种子培养基配方为牛肉汤1％，蛋白胨2％，葡萄糖2％。发酵培养基为牛肉汤1％，蛋白胨2％，葡萄糖2％，泡敌0.1％。发酵过程中，通过补加氨水保持pH值为5.5-6.5，溶氧为20％左右，补糖配方：葡萄糖20％，磷酸氢二钾0.16％，氯化铵0.14％。
其中所述的幼儿双歧杆菌种子培养基为蛋白胨1％，牛肉汤0.5％，氯化钠1％，自然pH。发酵培养基为蔗糖1％，蛋白胨1％，磷酸氢二钠0.2％，磷酸二氢钠0.2％，pH7.0。
淘汰蛋鸡肉质改良生物制剂的应用，按照饲料总重量计以0.1％～0.3％添加量为宜，将该改良生物制剂添加到淘汰蛋鸡饲料中即可。
嗜酸乳杆菌、保加利亚乳杆菌、幼儿双歧杆菌具有产生有机酸、消化酶、溶菌酶、特殊肠壁粘附能力等特性，在机体内发挥很多生理功能，如改善肠道健康、提高机体免疫力、抑制沙门氏菌、大肠杆菌等有害菌，降低血液胆固醇、血脂等。嗜酸乳杆菌、保加利亚乳杆菌、幼儿双歧杆菌作为抗生素的优良替代品，对畜禽肉品质也具有改善作用。
棕榈油具有丰富的天然生物活性物质，可以调节动物免疫、抗氧化和代谢等生理功能，是一种安全、高效、无残留的绿色新型饲料添加剂。具有广泛的生理功能，如杀菌、抗病毒、抗氧化、抗炎等。本发明中的维生素E主要起到抗自由基，抗氧化作用，减少鸡肉滴水损失作用。
有益效果：本发明适用于拥有400日龄及以上蛋鸡的规模化蛋鸡场，采用无笼化养殖模式。饲喂本发明的肉质改良剂，平养，且让蛋鸡有一定的运动场所，在一个可控的环境中自由地走动和栖息，确保健康和安全。利用计算机精准管理环境，满足蛋鸡的理想环境要求(主要是温度、湿度和氨气浓度)。采用自动化的饲养设备，安装乳头式的饮水系统以确保可靠的无污染的水源；自动喂料系统，根据蛋鸡的需要调节饲喂量；采用可靠性高、操作简便、轻柔的鸡蛋传送系统；自动鸡粪收集系统。规范健全的防疫制度、科学的免疫程序和免疫方式以及完善的无害化处理系统。权威检测机构检测肉品质以验证规模蛋鸡无笼化养殖肉品质改善技术模式的应用效果，显著提高了蛋鸡肌肉中肌苷酸和肌间脂肪的含量，使鸡肉滑嫩爽口。
具体实施方式
以下将结合实施例具体说明本发明的技术方案：
一、淘汰蛋鸡肉质改良生物制剂制备
淘汰蛋鸡肉质改良剂制备按表1所采用的组分配方进行(表1中的单位是重量份)：
表1：淘汰蛋鸡肉质改良剂配方组成
制备方法：是将上述各组分混合均匀，使其均匀度变异系数CV小于5％，即得到所述肉质改良剂。同时用于动物实验，验证其应用效果。
二、动物实验：
1、实验动物及分组
(1)动物：400日龄淘汰京红1号蛋鸡3600只,由大厂养鸡合作社提供。
(2)动物分组：随机分为3组,每组1200只。基础日粮营养组成按照NRC关于产蛋母鸡所需营养进行配比,详见表2。预试期1周,确认各组产蛋率、生产性能无明显差异后,正式实验35d。
(3)蛋鸡日粮配方组成与用量：
表2：饲喂日粮配方组成
2、样品的采集和处理
每隔7d从各实验组随机抽取5只鸡进行屠宰，分别测定鸡腿和鸡胸肉中营养物质含量和药物残留。
3、结果
鸡腿和鸡胸肉中营养物质含量如表3所示。
表3：鸡腿和鸡胸肉中营养物质含量
结果分析：添加本申请的改良剂后，显著提高了蛋鸡肌肉中肌苷酸和肌间脂肪的含量，使鸡肉滑嫩爽口。但蛋白质、钙、锌差别不显著，同时经谱尼公司检测，常见重金属、抗生素、激素等均未检出。
Claims (4)
1.淘汰蛋鸡肉质改良生物制剂，其特征在于，包含嗜酸乳杆菌、保加利亚乳杆菌、幼儿双歧杆菌、棕榈油和维生素E，各组分的重量份如下：
嗜酸乳杆菌：20-60份；
保加利亚乳杆菌：3-30份；
幼儿双歧杆菌：5-40份；
棕榈油：5-40份；
维生素E：3-20份。
2.根据权利要求1所述的淘汰蛋鸡肉质改良生物制剂，其特征在于：各组分的重量份如下：
嗜酸乳杆菌：30-50份；
保加利亚乳杆菌：5-20份；
幼儿双歧杆菌：10-30份；
棕榈油：10-30份；
维生素E：5-10份。
3.根据权利要求1所述的淘汰蛋鸡肉质改良生物制剂，其特征在于，所述嗜酸乳杆菌、保加利亚乳杆菌、幼儿双歧杆菌是干粉制剂，且每种菌株的纯菌粉活菌数应不低于l～5×109cfu/g。
4.淘汰蛋鸡肉质改良生物制剂的应用，其特征在于，按照饲料总重量计以0.1％～0.3％添加量，将该改良生物制剂添加到畜禽饲料中。
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