CN114041543B - Functional fermented feed for laying hens as well as preparation method and application thereof - Google Patents
Functional fermented feed for laying hens as well as preparation method and application thereof Download PDFInfo
- Publication number
- CN114041543B CN114041543B CN202111350879.9A CN202111350879A CN114041543B CN 114041543 B CN114041543 B CN 114041543B CN 202111350879 A CN202111350879 A CN 202111350879A CN 114041543 B CN114041543 B CN 114041543B
- Authority
- CN
- China
- Prior art keywords
- fermented feed
- powder
- cfu
- laying hens
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 51
- 230000001580 bacterial effect Effects 0.000 claims abstract description 47
- 239000000843 powder Substances 0.000 claims abstract description 41
- 238000002156 mixing Methods 0.000 claims abstract description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 32
- 235000020095 red wine Nutrition 0.000 claims abstract description 31
- 241000186660 Lactobacillus Species 0.000 claims abstract description 29
- 239000002131 composite material Substances 0.000 claims abstract description 29
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000004806 packaging method and process Methods 0.000 claims abstract description 17
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 10
- 241000194032 Enterococcus faecalis Species 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 10
- 229940032049 enterococcus faecalis Drugs 0.000 claims abstract description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 10
- 108010011619 6-Phytase Proteins 0.000 claims abstract description 9
- 241000193749 Bacillus coagulans Species 0.000 claims abstract description 9
- 108090000526 Papain Proteins 0.000 claims abstract description 9
- 239000004365 Protease Substances 0.000 claims abstract description 9
- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 9
- 229940055729 papain Drugs 0.000 claims abstract description 9
- 235000019834 papain Nutrition 0.000 claims abstract description 9
- 229940085127 phytase Drugs 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims description 21
- 230000000694 effects Effects 0.000 claims description 18
- 239000001963 growth medium Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 13
- 238000009630 liquid culture Methods 0.000 claims description 11
- 230000029058 respiratory gaseous exchange Effects 0.000 claims description 11
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000013379 molasses Nutrition 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 239000001888 Peptone Substances 0.000 claims description 9
- 108010080698 Peptones Proteins 0.000 claims description 9
- 239000002609 medium Substances 0.000 claims description 9
- 235000019319 peptone Nutrition 0.000 claims description 9
- 239000002346 layers by function Substances 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000010410 layer Substances 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 238000005273 aeration Methods 0.000 claims description 5
- 229940040526 anhydrous sodium acetate Drugs 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 239000000243 solution Substances 0.000 abstract description 16
- 239000006041 probiotic Substances 0.000 abstract description 6
- 235000018291 probiotics Nutrition 0.000 abstract description 6
- 241000235342 Saccharomycetes Species 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 239000011259 mixed solution Substances 0.000 abstract description 5
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 29
- 238000012360 testing method Methods 0.000 description 13
- 238000003860 storage Methods 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 230000008485 antagonism Effects 0.000 description 6
- 230000036039 immunity Effects 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 206010012735 Diarrhoea Diseases 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 5
- 210000001035 gastrointestinal tract Anatomy 0.000 description 5
- 238000009395 breeding Methods 0.000 description 4
- 230000001488 breeding effect Effects 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 230000002354 daily effect Effects 0.000 description 4
- 241000223252 Rhodotorula Species 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000021050 feed intake Nutrition 0.000 description 3
- 230000003031 feeding effect Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 238000004091 panning Methods 0.000 description 3
- 210000004994 reproductive system Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000036750 egg laying performance Effects 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 230000003442 weekly effect Effects 0.000 description 2
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000238367 Mya arenaria Species 0.000 description 1
- 229920001991 Proanthocyanidin Polymers 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 208000007893 Salpingitis Diseases 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000816 effect on animals Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000031877 prophase Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
-
- 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
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- 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
- A23K10/30—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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/51—Bifidobacterium
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Animal Husbandry (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biomedical Technology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Physiology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Environmental Sciences (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Birds (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biodiversity & Conservation Biology (AREA)
- Animal Behavior & Ethology (AREA)
- Sustainable Development (AREA)
- Fodder In General (AREA)
Abstract
The invention provides a functional fermented feed for laying hens, and a preparation method and application thereof. Mixing a composite lactobacillus solution and a red wine yeast solution, adding bacillus coagulans powder, phytase and papain into the mixed solution according to a certain proportion, dissolving uniformly, preparing a dry-base raw material according to a certain proportion, mixing the dry-base raw material and the uniformly dissolved mixed solution according to a certain proportion, enabling the moisture content to be 35-40%, fermenting in a pool, and packaging to obtain the functional fermented feed for the laying hens; the compound lactobacillus liquid comprises lactobacillus plantarum, enterococcus faecalis and bifidobacterium. The functional fermented feed for the laying hens is a fermented feed containing rich lactobacillus, saccharomycetes, bacillus and other composite probiotics, has high bacterial strain richness, has rich mellow flavor, is not easy to mildew, can prolong the shelf life of the fermented feed, can improve the health condition of the laying hens, and improves the production performance of the laying hens.
Description
Technical Field
The invention relates to the technical field of fermented feed, in particular to a functional fermented feed for laying hens, and a preparation method and application thereof.
Background
The most important focus of the breeding of the laying hens is the quality of eggs and the quality and quantity of the eggs, and if the laying hens want to lay eggs with good quality, the health condition of the laying hens must be ensured. During the cultivation process, the intestinal tract and reproductive system often face a number of health problems. The length of the digestive tract of the laying hen is low, the residence time of the daily ration in the digestive tract of the laying hen is short, so that the conversion and utilization efficiency of the daily ration nutrition is low, and the nutrition waste is caused. In addition, the problems of diarrhea, fecal non-formation and the like caused by infection of pathogenic bacteria such as escherichia coli and the like often occur in the laying hens, so that dirty eggs can be generated, the utilization rate of feed can be reduced, the feed-egg ratio can be increased, and the cultivation cost can be increased; various diseases such as salpingitis and the like frequently occur in the process of breeding the laying hens, so that the situations of reduced laying rate, increased death rate, increased malformed egg rate and the like are caused, and great loss is caused to the breeding of the laying hens.
The traditional feed can only provide basic nutrition requirements for the growth of the laying hens, and has little help to improve the immunity of the laying hens and the capability of resisting the external bad environment. The fermented feed not only can improve the nutrition absorption level of the laying hen on the feed and degrade the toxins possibly existing in the feed raw materials, but also can improve the microecological balance of intestinal tracts and inhibit the growth of pathogenic bacteria, thereby reducing the intestinal diseases such as diarrhea of the laying hen and improving the overall immunity of the laying hen. The immunity of the laying hen is improved, diseases of digestive tracts and reproductive systems are correspondingly reduced, and the egg laying performance is correspondingly improved.
However, the quality of the fermented feed in the market is uneven, because the key point and the difficulty of the research of the fermented feed are the screening and preservation problems of the probiotics strains, if the fermented feed is required to achieve the functions of improving the immunity and improving the microecological balance, the rich probiotics combination must be selected for fermentation, and the probiotics cannot have strong antagonism, and meanwhile, the generation of mould can be restrained and the preservation time is prolonged.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a functional fermented feed for laying hens, and a preparation method and application thereof. The functional fermented feed for the laying hens is a fermented feed containing rich lactobacillus, saccharomycetes, bacillus and other composite probiotics, has high strain richness and rich mellow taste, is not easy to mildew, can prolong the shelf life of the fermented feed, and is verified by a culture test that the laying rate of the laying hens is obviously improved, the diarrhea rate is reduced, and malformed eggs and dirty eggs are obviously reduced.
In order to achieve the above purpose, the invention adopts the following technical scheme:
the first aspect of the invention provides a preparation method of a functional fermented feed for laying hens, which comprises the steps of mixing a composite lactobacillus liquid and a red wine yeast liquid, adding a certain proportion of bacillus coagulans powder, phytase and papain into the mixed liquid to dissolve uniformly, preparing a certain proportion of dry base raw materials, mixing the dry base raw materials and the uniformly dissolved mixed solution according to a certain proportion, enabling the moisture content to be 35% -40%, fermenting in a pond, and packaging to obtain the functional fermented feed for laying hens;
the composite lactobacillus liquid comprises lactobacillus plantarum, enterococcus faecalis and bifidobacterium;
the dry raw materials comprise the following raw materials in percentage by mass: 8-15% of corn, 25-40% of bean pulp, 10-20% of rice bran pulp and 25-50% of bran.
Further, the composite lactobacillus liquid and the red wine yeast liquid are prepared according to 60% -70%: mixing 30% -40%.
Further, the preparation method comprises the following steps:
step one, preparing a compound lactobacillus bacterial liquid: inoculating lactobacillus plantarum powder, enterococcus faecalis powder and bifidobacterium powder simultaneously with the improved MRS liquid culture medium to ensure that the bacterial activities of three lactic acid bacteria in the improved MRS liquid culture medium are 10 8 cfu/mLStanding and culturing at 35-37deg.C for 16-20 hr, and controlling pH at 5.2-6.0 during culturing;
step two, preparing red wine yeast liquid: inoculating dry powder of red wine yeast into modified YPD liquid culture medium to make initial strain concentration of red wine yeast in modified YPD culture solution 5×10 7 cfu/mL, aeration ratio of 1.5, stirring at 300rpm and 28-35 ℃ for 18-22h, and controlling pH between 4.8 and 5.5 during the culture process;
step three, mixing and preparing bacterial liquid: mixing 60% -70% of composite lactobacillus bacterial liquid and 30% -40% of red wine yeast bacterial liquid, adding papain, phytase and bacillus coagulans bacterial powder, and uniformly mixing to obtain composite bacterial liquid;
preparing dry raw materials: pulverizing all the raw materials to 60-80 mesh respectively, and mixing uniformly;
step five, mixed fermentation: mixing the composite bacterial liquid and the dry raw materials to keep the moisture at 36-40%, and then fermenting for 24-28 hours;
and step six, packaging the functional layer fermented feed by filling the functional layer fermented feed into a breathing bag with a breathing valve in an inner bag.
Further, the improved MRS liquid culture medium comprises the following components in concentration: 40.00g/L molasses, 10.00g/L peptone, 5.00g/L yeast extract, 10.00g/L beef extract powder, 1.00g/L diammonium hydrogen citrate, 1.00g/L dipotassium hydrogen phosphate, 3.00g/L anhydrous sodium acetate and 1.00g/L Tween 80.
Further, the modified MRS liquid culture medium is inoculated with 0.1% of 1×10 11 cfu/g live lactobacillus plantarum powder with the proportion of 0.1 percent being 1 multiplied by 10 11 cfu/g live enterococcus faecalis powder, 0.1% ratio 1×10 11 cfu/g live bifidobacterium powder.
Further, the modified YPD liquid medium comprises the following components in concentration: 50g/L molasses, 20g/L peptone and 10g/L yeast extract.
Further, the modified YPD liquid medium was inoculated with 0.5% of 1.0X10% of 10 cfu/g live red wine yeast dry powder.
Further, compoundThe specific preparation process of the bacterial liquid comprises the following steps: mixing 60% -70% of composite lactobacillus and 30% -40% of red wine yeast, adding papain with 5.0 u/g enzyme activity and phytase with 5.0 u/g enzyme activity, mixing uniformly, adding 0.1% -0.3% of 1×10 11 cfu/g of bacillus coagulans bacterial powder of bacterial activity to obtain the composite bacterial liquid.
The second aspect of the invention provides the functional layer fermented feed prepared by the preparation method.
The third aspect of the invention provides an application of the functional layer fermented feed in preparation of layer feeding food, wherein the functional layer fermented feed is added into self-prepared complete feed of farmers according to a proportion of 5% -10%.
Compared with the prior art, the invention has the following technical effects:
the functional fermented feed for the laying hens, which is provided by the invention, contains rich lactobacillus, saccharomycetes, bacillus and other composite probiotics, has high strain richness, has rich mellow taste, is not easy to mildew, can prolong the shelf life of the fermented feed, can improve the health condition of the laying hens, and improves the production performance of the laying hens, and is concretely as follows:
1. the intestinal health of the laying hens is improved, the diarrhea condition is reduced, and the feed utilization rate of the laying hens is further improved;
2. the utilization rate of the feed is improved, so that the stimulating gas generated by in-vitro fermentation of the feed with nutrition not absorbed and utilized in the excrement is reduced, and the culture environment is improved;
3. the strain richness of the fermented feed is increased, the functionality of the fermented feed is improved, the fermented feed is prevented from being polluted by mould, and the shelf life of the feed is prolonged;
4. improving laying rate of layer chicken, reducing malformed egg, blood egg and dirty egg.
Drawings
FIG. 1 is a flow chart of a process for preparing a functional fermented feed for laying hens;
FIG. 2 shows weekly yield statistics for different test groups in an embodiment of the invention;
FIG. 3 shows the statistics of weekly feed egg ratios for different test groups in accordance with one embodiment of the present invention;
figure 4 shows statistics of visceral egg rate, mortality rate and malformed egg rate over the entire test period for different test groups in accordance with one embodiment of the present invention.
Detailed Description
The invention provides a functional fermented feed for laying hens and a preparation method thereof, which comprises the steps of firstly preparing a composite lactobacillus and saccharomycete culture solution, then mixing the composite lactobacillus and saccharomycete culture solution according to a certain proportion, adding bacillus coagulans powder, phytase and papain into the mixed solution according to a certain proportion to dissolve uniformly, preparing a dry-based raw material according to a certain proportion, mixing the dry-based raw material and the uniformly dissolved mixed solution according to a certain proportion, leading the water content to be 35-40%, putting the mixture into a pool for fermentation for 24 hours, and then filling the mixture into 25kg packaging bags containing inner breathing bags, thus obtaining the finished fermented feed.
The composite lactobacillus liquid comprises lactobacillus plantarum, enterococcus faecalis and bifidobacterium, and is obtained by adopting a spread culture mode. The lactobacillus liquid is prepared by adopting a spread cultivation mode, compared with the traditional method of directly adding the fungus powder for activation without cultivation, the lactobacillus has stronger activity and saves more cost; the three lactobacillus strains are obtained through screening and domestication in a prophase laboratory, basically have no antagonism, can be co-cultured, and can increase the richness of the strains through compound culture of the lactobacillus.
The screened rhodotorula and lactobacillus have little antagonism, and the use of the rhodotorula greatly increases the functionality of the fermented feed, because the rhodotorula has the characteristics of heat resistance, acid resistance and high decomposition, contains rich vitamin B group, U.G.F. (unknown growth factors) and other essential amino acids, and is an indispensable nutrition in animal feed; the fermentation time of the red wine yeast is long, and the accumulated nutrient substances are too much for common yeasts to reach; the red wine yeast contains high amount of O.P.C (oligohexabenzene proanthocyanidin), is a natural antioxidant substance accepted by nutritionists in recent years, and has the antioxidant capacity which is 20-50 times that of vitamin C, E, and has obvious enhancement effect on animal organism immunity, so that the adding amount of V E (vitamin E) can be reduced; promote the absorption and utilization of trace elements and vitamins, promote the growth and improve the feed conversion rate.
The present invention will be described in detail and specifically by way of the following specific examples and drawings to provide a better understanding of the present invention, but the following examples do not limit the scope of the present invention.
The methods described in the examples are carried out using conventional methods, if not specified, and the reagents used are, if not specified, conventional commercially available reagents or reagents formulated by conventional methods.
Example 1
The embodiment provides a functional fermented feed for laying hens, and referring to fig. 1, the preparation method comprises the following steps:
1. preparing a composite lactobacillus bacterial liquid: simultaneous inoculation with modified MRS liquid Medium into 1X 10 at a ratio of 0.1% 11 cfu/g live lactobacillus plantarum powder, 0.1% of 1×10 11 cfu/g live enterococcus faecalis powder, 0.1% of 1×10 11 The bifidobacterium powder with cfu/g bacterial activity ensures that the bacterial activity of three lactic acid bacteria in the improved MRS liquid culture medium is 10 8 cfu/mL, standing at 35deg.C for 20 hr, and controlling pH to 5.2-6.0 with 3mol/L NaOH in the middle process to obtain viable bacteria total number at 2×10 10 cfu/mL of lactobacillus culture solution. Wherein the formula of the MRS liquid improvement culture medium is (g/L): 40.00 molasses, 10.00 peptone, 5.00 yeast extract, 10.00 beef extract, 1.00 diammonium hydrogen citrate, 1.00 dipotassium hydrogen phosphate, 3.00 anhydrous sodium acetate and 1.00 Tween 80.
2. Preparing red wine yeast liquid: the modified YPD liquid medium was used to introduce a proportion of 0.5% of 1.0X10 10 cfu/g live red wine yeast dry powder to make initial strain concentration of red wine yeast in modified YPD culture solution 5×10 7 cfu/mL, aeration ratio of 1.5, stirring at 300rpm and 28deg.C for 22h, and controlling pH at 4.8-5.5 to obtain bacterial concentration of 1×10 9 cfu/mL of red wine yeast culture solution, wherein the YPD modified culture medium has the formula of (g/L): 50 molasses, 20 peptone10 yeast extract.
3. And (3) mixing and preparing bacterial liquid: mixing 60% of composite lactobacillus and 40% of red wine yeast, adding papain with enzyme activity of 5.0 u/g and enzyme activity of 0.5% of phytase with enzyme activity of 5.0 u/g, mixing uniformly, adding 1×10 with enzyme activity of 0.1% -0.3% 11 cfu/g of bacillus coagulans bacterial powder to obtain composite bacterial liquid.
4. Preparing dry raw materials: all the raw materials are respectively crushed to 60-80 meshes, 8% of corn, 25% of bean pulp, 20% of rice bran meal and 47% of bran are respectively taken and uniformly mixed.
5. And (3) mixing the mixed composite bacterial liquid in the step (3) with the dry-based raw material prepared in the step (4) to keep the moisture at 36-40%.
6. Fermenting in a pond for 24-28 h, and packaging with a breathing bag with a breathing valve.
7. The feeding method comprises the following steps: the proportion of 5% -10% of the fermented feed is added into the self-prepared complete feed of farmers for use, and the feed is preferably prepared at present, and the feeding effect is optimal within 72 hours after the preparation.
The fermented feed was stored in a ventilated, cool warehouse for 60 days, and the color, smell and mildew were observed and compared with the live bacteria count when just packed, and the results are shown in table 1. As shown in Table 1, the fermented feed has darker color and stronger smell than the fermented feed after 60 days of storage and packaging, and has no mildew, which indicates that the fermented feed has better mildew-proof effect, the number of viable bacteria after 60 days of storage and the number of viable bacteria after 60 days of packaging are both at higher level, and the number of viable bacteria after 60 days is increased, which indicates that the fermented feed has higher microbial flora richness and no antagonism.
TABLE 1 appearance observations during packaging and after 60 days of storage and different types of bacterial activity detection
Example 2
The embodiment provides a functional fermented feed for laying hens, and referring to fig. 1, the preparation method comprises the following steps:
1. preparing a composite lactobacillus bacterial liquid: simultaneous inoculation with modified MRS liquid Medium into 1X 10 at a ratio of 0.1% 11 cfu/g live lactobacillus plantarum powder, 0.1% of 1×10 11 cfu/g live enterococcus faecalis powder, 0.1% of 1×10 11 The bifidobacterium powder with cfu/g bacterial activity ensures that the bacterial activity of three lactic acid bacteria in the improved MRS liquid culture medium is 10 8 cfu/mL, standing at 37deg.C for 16 hr, and controlling pH to 5.2-6.0 with 3mol/L NaOH in the middle process to obtain viable bacteria total number at 2×10 10 cfu/mL of lactobacillus culture solution. Wherein the formula of the MRS liquid improvement culture medium is (g/L): 40.00 molasses, 10.00 peptone, 5.00 yeast extract, 10.00 beef extract, 1.00 diammonium hydrogen citrate, 1.00 dipotassium hydrogen phosphate, 3.00 anhydrous sodium acetate and 1.00 Tween 80.
2. Preparing red wine yeast liquid: the modified YPD liquid medium was used to introduce a proportion of 0.5% of 1.0X10 10 cfu/g live red wine yeast dry powder to make initial strain concentration of red wine yeast in modified YPD culture solution 5×10 7 cfu/mL, aeration ratio of 1.5, stirring at 300rpm and 35deg.C for 18h, and controlling pH at 4.8-5.5 to obtain bacterial concentration of 1×10 9 cfu/mL of red wine yeast culture solution, wherein the YPD modified culture medium has the formula of (g/L): 50 molasses, 20 peptone and 10 yeast extract.
3. And (3) mixing and preparing bacterial liquid: mixing 70% of compound lactobacillus solution and 30% of red wine yeast solution, adding papain with enzyme activity of 5.0 u/g and 0.5% of phytase with enzyme activity of 5.0 u/g, mixing uniformly, adding 1×10 with enzyme activity of 0.1% -0.3% 11 cfu/g of bacillus coagulans bacterial powder is used for obtaining composite bacterial liquid;
4. preparing dry raw materials: pulverizing all the raw materials to 60-80 meshes respectively, and uniformly mixing 12% of corn, 32% of bean pulp, 12% of rice bran meal and 44% of bran respectively;
5. mixing the mixed composite bacterial liquid in the step 3 with the dry-based raw material prepared in the step 4 to keep the moisture at 36% -40%;
6. fermenting in a pond for 24-28 h, and packaging with a breathing bag with a breathing valve.
7. The feeding method comprises the following steps: the proportion of 5% -10% of the fermented feed is added into the self-prepared complete feed of farmers for use, and the feed is preferably prepared at present, and the feeding effect is optimal within 72 hours after the preparation.
The fermented feed was stored in a ventilated, cool warehouse for 60 days, and the color, smell and mildew were observed and compared with the live bacteria count when just packed, and the results are shown in table 2. As shown in Table 2, the color and smell of the fermented feed are darker and more intense than those of the fermented feed after 60 days of storage and packaging, and no mildew occurs, which indicates that the fermented feed has better mildew-proof effect, the number of viable bacteria during packaging and the number of viable bacteria after 60 days of storage are both at higher level, and the number of viable bacteria after 60 days of storage is increased, which indicates that the fermented feed has higher microbial flora richness and no antagonism.
TABLE 2 appearance observations during packaging and after 60 days of storage and different types of bacterial activity detection
Example 3
The embodiment provides a functional fermented feed for laying hens, and referring to fig. 1, the preparation method comprises the following steps:
1. preparing a composite lactobacillus bacterial liquid: simultaneous inoculation with modified MRS liquid Medium into 1X 10 at a ratio of 0.1% 11 cfu/g live lactobacillus plantarum powder, 0.1% of x 10 11 cfu/g live enterococcus faecalis powder, 0.1% of x 10 11 The bifidobacterium powder with cfu/g bacterial activity ensures that the bacterial activity of three lactic acid bacteria in the improved MRS liquid culture medium is 10 8 cfu/mL, standing at 36deg.C for 18 hr, and controlling pH to 5.2-6.0 with 3mol/L NaOH in the middle process to obtain viable bacteria total number at 2×10 10 Milk with cfu/mLAcid bacteria culture solution. Wherein the formula of the MRS liquid improvement culture medium is (g/L): 40.00 molasses, 10.00 peptone, 5.00 yeast extract, 10.00 beef extract, 1.00 diammonium hydrogen citrate, 1.00 dipotassium hydrogen phosphate, 3.00 anhydrous sodium acetate and 1.00 Tween 80.
2. Preparing red wine yeast liquid: the modified YPD liquid medium was used to introduce a proportion of 0.5% of 1.0X10 10 cfu/g live red wine yeast dry powder to make initial strain concentration of red wine yeast in modified YPD culture solution 5×10 7 cfu/mL, aeration ratio of 1.5, stirring at 300rpm, and culturing at 32deg.C for 20 hr, wherein pH is controlled to 4.8-5.5 during culturing to obtain bacterial concentration of 1×10 9 cfu/mL of red wine yeast culture solution, wherein the YPD modified culture medium has the formula of (g/L): 50 molasses, 20 peptone and 10 yeast extract.
3. And (3) mixing and preparing bacterial liquid: mixing 65% of composite lactobacillus and 35% of red wine yeast, adding papain with enzyme activity of 5.0 u/g and 0.5% of phytase with enzyme activity of 5.0 u/g, mixing uniformly, adding 0.1% -0.3% of 1×10 11 cfu/g of bacillus coagulans bacterial powder to obtain composite bacterial liquid.
4. Preparing dry raw materials, respectively pulverizing all the raw materials to 60-80 meshes, respectively taking 15% of corn, 40% of bean pulp, 20% of rice bran pulp and 25% of bran, and uniformly mixing.
5. And (3) mixing the mixed composite bacterial liquid in the step (3) with the dry-based raw material prepared in the step (4) to keep the moisture at 36-40%.
6. Fermenting in a pond for 24-28 h, and packaging with a breathing bag with a breathing valve.
7. The feeding method comprises the following steps: the proportion of 5% -10% of the fermented feed is added into the self-prepared complete feed of farmers for use, and the feed is preferably prepared at present, and the feeding effect is optimal within 72 hours after the preparation.
The fermented feed was stored in a ventilated, cool warehouse for 60 days, and the color, smell and mildew were observed and compared with the live bacteria count when just packed, and the results are shown in table 3. As shown in Table 3, the color and smell of the fermented feed are darker and more intense than those of the fermented feed after 60 days of storage and packaging, and no mildew occurs, which indicates that the fermented feed has better mildew-proof effect, the number of viable bacteria during packaging and the number of viable bacteria after 60 days of storage are both at higher level, and the number of viable bacteria after 60 days of storage is increased, which indicates that the fermented feed has higher microbial flora richness and no antagonism.
TABLE 3 appearance observations during packaging and after 60 days of storage and different types of bacterial activity detection
Verification embodiment
The fermented feed provided in example 1 was applied to a large-scale farm in eastern city of Jiangsu province for cultivation test, and the specific embodiment is as follows:
12000 farmer's large-size third-size layers with the age of 200 days in a large-scale farm are selected for a cultivation test, the 12000 layers are equally divided into one, two, three and four groups, three groups are repeated, 12 groups are formed, and 1000 layers are formed in each group. According to the principle of replacing the isoprotein, the test groups respectively add the fermented feed into the self-ingredients of farmers according to the proportion of 0%, 5%, 8% and 10%, replace part of bean pulp components in the self-ingredients, and respectively feed the first, second, third and fourth groups of laying hens for breeding tests, wherein the self-ingredients of the farms comprise the following formula: 65% of corn, 24% of soybean meal, 7.5% of shell powder, 0.7% of soybean oil and 8% of premix.
Note that: and selecting chickens with the same lighting and ventilation around the chickens to be tested, small noise nearby, and uniform and healthy and active chickens to be tested.
Through communication with farm management personnel, the daily feed intake of each chicken is 91g, and the daily feed intake of each subgroup is 91kg according to the feed intake, so that each subgroup is fed with the same weight of feed by adopting a manual feeding mode, and each feeding is carried out once every 8:00 and 14:00 every day, and each feeding is 45.5kg. The egg picking and weighing time is 16:00-17:00 pm each day, the number of eggs and total egg weight are calculated, the feed egg ratio conditions of different groups are analyzed, the dead panning rate is calculated by counting the dead panning number, the number of malformed eggs (small eggs, white eggs and soft shell eggs) is counted, the dirty egg condition is observed, and the test is carried out for 5 weeks, wherein the test results are shown as follows:
as can be seen from FIG. 2, the differences of the first week of laying rate are not greatly between 85% and 86%, the second, third and fourth groups of laying rates are obviously improved along with the extension of feeding time, wherein the fourth group of laying rates are most obviously improved, and the fifth week of laying rate is more than 90%. The feeding result shows that the egg laying performance of the laying hens is improved by adding the fermented feed.
As can be seen from FIG. 3, the four groups of eggs are not much different from the first week by 1.90-1.96, the egg ratios of the second, third and fourth groups gradually decrease with the lapse of time, the fourth group has the most obvious descending trend, and the final egg ratio decreases to the vicinity of 1.78. The test result shows that the addition of the fermented feed is beneficial to improving the feed utilization rate of the laying hens.
From fig. 4, it can be seen that the dirty egg rate, the dead panning rate and the malformed egg rate were all reduced in the second, third and fourth groups, and the fourth group was most significantly reduced during the entire test period. The first, second, third and fourth groups of statistical data show that the addition of the fermented feed obviously improves the health condition of the laying hens, and the death rate is reduced, so that the immunity is improved; the reduction of the dirty egg rate indicates that the intestinal canal is healthier, the diarrhea condition is reduced, the abnormal egg rate is reduced, and further indicates that the health of the reproductive system is improved.
The above description of the specific embodiments of the present invention has been given by way of example only, and the present invention is not limited to the above described specific embodiments. It will be apparent to those skilled in the art that any equivalent modifications and substitutions of the present invention are intended to be within the scope of the present invention. Accordingly, equivalent changes and modifications are intended to be included within the scope of the present invention without departing from the spirit and scope thereof.
Claims (7)
1. A preparation method of a functional fermented feed for laying hens is characterized by comprising the following steps:
step one, preparing a compound lactobacillus bacterial liquid: with improved MRS liquid mediumInoculating lactobacillus plantarum powder, enterococcus faecalis powder and bifidobacterium powder to make the bacterial activities of three lactic acid bacteria in the improved MRS liquid culture medium be 10 8 cfu/mL, performing stationary culture at 35-37 ℃ for 16-20h, and controlling the pH value in the culture process to be 5.2-6.0;
step two, preparing red wine yeast liquid: inoculating dry powder of red wine yeast into modified YPD liquid culture medium to make initial strain concentration of red wine yeast in the modified YPD culture medium be 5×10 7 cfu/mL, aeration ratio of 1.5, stirring at 300rpm, culturing at 28-35deg.C for 18-22h, and controlling pH at 4.8-5.5 during culturing;
step three, mixing and preparing bacterial liquid: mixing 60% -70% of composite lactobacillus and 30% -40% of red wine yeast, adding papain with 5.0 u/g enzyme activity and phytase with 5.0 u/g enzyme activity, mixing uniformly, adding 0.1% -0.3% of 1×10 11 cfu/g of bacillus coagulans bacterial powder of bacterial activity to obtain the composite bacterial liquid;
preparing dry raw materials: pulverizing all the raw materials to 60-80 mesh respectively, and mixing uniformly; the dry raw materials comprise the following raw materials in percentage by mass: 8-15% of corn, 25-40% of bean pulp, 10-20% of rice bran pulp and 25-50% of bran;
step five, mixed fermentation: mixing the composite bacterial liquid and the dry raw materials to keep the moisture at 36% -40%, and then fermenting in a pond for 24h-28h;
and step six, packaging the functional layer fermented feed by filling a breathing bag with an inner bag and a breathing valve.
2. The method of claim 1, wherein the modified MRS broth comprises the following concentrations of components: 40.00g/L molasses, 10.00g/L peptone, 5.00g/L yeast extract, 10.00g/L beef extract powder, 1.00g/L diammonium hydrogen citrate, 1.00g/L dipotassium hydrogen phosphate, 3.00g/L anhydrous sodium acetate and 1.00g/L Tween 80.
3. The preparation method according to claim 2, wherein theInoculating 0.1% of 1×10 of the modified MRS liquid culture medium 11 cfu/g live lactobacillus plantarum powder with the proportion of 0.1 percent being 1 multiplied by 10 11 cfu/g live enterococcus faecalis powder, 0.1% ratio 1×10 11 cfu/g live bifidobacterium powder.
4. The method of claim 1, wherein the modified YPD broth comprises the following concentrations of components: 50g/L molasses, 20g/L peptone and 10g/L yeast extract.
5. The method according to claim 4, wherein the modified YPD liquid medium is inoculated with 0.5% by 1.0X10 10 cfu/g live red wine yeast dry powder.
6. A functional fermented feed for laying hens prepared by the preparation method according to any one of claims 1 to 5.
7. The use of the functional layer fermented feed according to claim 6 for preparing layer feeding food, wherein the functional layer fermented feed is added to farmers' self-prepared complete feed in a proportion of 5% -10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111350879.9A CN114041543B (en) | 2021-11-15 | 2021-11-15 | Functional fermented feed for laying hens as well as preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111350879.9A CN114041543B (en) | 2021-11-15 | 2021-11-15 | Functional fermented feed for laying hens as well as preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114041543A CN114041543A (en) | 2022-02-15 |
| CN114041543B true CN114041543B (en) | 2024-01-30 |
Family
ID=80209270
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111350879.9A Active CN114041543B (en) | 2021-11-15 | 2021-11-15 | Functional fermented feed for laying hens as well as preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114041543B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171307A (en) * | 2014-05-19 | 2014-12-03 | 青岛农业大学 | Lactobacillus fermented feed for laying hens and preparation method of lactobacillus fermented feed |
| EP3069616A2 (en) * | 2015-03-20 | 2016-09-21 | NV Vanden Avenne Ooigem | Fermented food ingredient |
| CN106260547A (en) * | 2016-08-05 | 2017-01-04 | 湖北凌卓生物工程有限公司 | A kind of fermenting organism feedstuff and preparation method thereof |
| CN106615952A (en) * | 2016-12-27 | 2017-05-10 | 上海创博生态工程有限公司 | Soluble microbial additive capable of improving immunity of laying hens and preparation method thereof |
| CN107373038A (en) * | 2017-09-18 | 2017-11-24 | 永州市掌望生态农业有限公司 | A kind of fermented feed containing probiotics for improving egg quality and preparation method thereof |
| CN110506846A (en) * | 2019-09-23 | 2019-11-29 | 辽宁爱普罗斯生物科技有限公司 | One koji, enzyme, bacterium cooperate with two-way solid state fermentation feed and its preparation method and application |
| CN111296679A (en) * | 2020-04-24 | 2020-06-19 | 苏州昆蓝生物科技有限公司 | Fermented feed for laying hens and preparation method thereof |
-
2021
- 2021-11-15 CN CN202111350879.9A patent/CN114041543B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171307A (en) * | 2014-05-19 | 2014-12-03 | 青岛农业大学 | Lactobacillus fermented feed for laying hens and preparation method of lactobacillus fermented feed |
| CN104171582A (en) * | 2014-05-19 | 2014-12-03 | 青岛农业大学 | Production method of low-cholesterol eggs |
| EP3069616A2 (en) * | 2015-03-20 | 2016-09-21 | NV Vanden Avenne Ooigem | Fermented food ingredient |
| CN106260547A (en) * | 2016-08-05 | 2017-01-04 | 湖北凌卓生物工程有限公司 | A kind of fermenting organism feedstuff and preparation method thereof |
| CN106615952A (en) * | 2016-12-27 | 2017-05-10 | 上海创博生态工程有限公司 | Soluble microbial additive capable of improving immunity of laying hens and preparation method thereof |
| CN107373038A (en) * | 2017-09-18 | 2017-11-24 | 永州市掌望生态农业有限公司 | A kind of fermented feed containing probiotics for improving egg quality and preparation method thereof |
| CN110506846A (en) * | 2019-09-23 | 2019-11-29 | 辽宁爱普罗斯生物科技有限公司 | One koji, enzyme, bacterium cooperate with two-way solid state fermentation feed and its preparation method and application |
| CN111296679A (en) * | 2020-04-24 | 2020-06-19 | 苏州昆蓝生物科技有限公司 | Fermented feed for laying hens and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114041543A (en) | 2022-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1281147C (en) | Microbial fodder additive and its preparing method and use | |
| CN101869184B (en) | Microbial feed additive and preparation method thereof | |
| CN102228129B (en) | Fermented feed | |
| CN101683125A (en) | Method for preparing biological fermentation feed for pigs | |
| CN103583880B (en) | Microbial fermentation feed for litopenaeus vannamei | |
| CN109007280A (en) | A kind of biofermentation type function bighead feed | |
| CN104012803A (en) | Preparation method of fermented feed capable of preventing cow mastitis | |
| CN111011665A (en) | Microbial fermentation wet material for promoting growth of aquatic animals and preparation method and application thereof | |
| CN111728083A (en) | Bacterium-enzyme fusion fermentation culture with livestock and poultry intestinal function improving function and preparation method thereof | |
| KR100541379B1 (en) | Animal feed additives and method of producing the same | |
| CN109007273A (en) | A kind of multi-cultur es composite microbial feed additive and its application | |
| CN111647541A (en) | Clostridium butyricum viable bacteria preparation, production method thereof and animal feed additive | |
| CN109874920B (en) | Compound microbial feed additive and preparation method thereof | |
| CN114276946B (en) | Lactobacillus plantarum, microbial inoculum, feed and application of lactobacillus plantarum and microbial inoculum | |
| CN109486724A (en) | A kind of synchronization preparation process and its feed applications mixing probiotics leaven | |
| CN111938036A (en) | Biological fermentation feed additive for nursery pigs and preparation and use methods thereof | |
| CN109496981B (en) | Method for improving egg laying quality of laying hens | |
| CN111296679A (en) | Fermented feed for laying hens and preparation method thereof | |
| CN108102950B (en) | Preparation method and application of poultry composite probiotic feed | |
| CN114041543B (en) | Functional fermented feed for laying hens as well as preparation method and application thereof | |
| KR20120126908A (en) | Excipient for animals feed and method of manufacturing the same | |
| CN114190486A (en) | Microbial fermented feed for preventing and treating constipation of sows and sow breeding method | |
| CN108576467A (en) | It is a kind of using sweetgum leaf, chrysanthemum pears leaf, eaglewood leaf as chicken feed of raw material and preparation method thereof | |
| CN107467414A (en) | A kind of compound feed additive of probiotics fermention natural grain | |
| CN110973353B (en) | Solid-state fermentation alfalfa meal feed and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |