CN115316529A - Fermented feed for pork pigs in fattening period and preparation method thereof - Google Patents

Fermented feed for pork pigs in fattening period and preparation method thereof Download PDF

Info

Publication number
CN115316529A
CN115316529A CN202210812083.9A CN202210812083A CN115316529A CN 115316529 A CN115316529 A CN 115316529A CN 202210812083 A CN202210812083 A CN 202210812083A CN 115316529 A CN115316529 A CN 115316529A
Authority
CN
China
Prior art keywords
parts
residue
additive
vitamin
fermented feed
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.)
Pending
Application number
CN202210812083.9A
Other languages
Chinese (zh)
Inventor
宾石玉
蒋翠连
李健
叶泉清
陈静
符雪灵
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guilin Haiyangping Agriculture Co ltd
Guangxi Normal University
Original Assignee
Guilin Haiyangping Agriculture Co ltd
Guangxi Normal University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guilin Haiyangping Agriculture Co ltd, Guangxi Normal University filed Critical Guilin Haiyangping Agriculture Co ltd
Priority to CN202210812083.9A priority Critical patent/CN115316529A/en
Publication of CN115316529A publication Critical patent/CN115316529A/en
Pending legal-status Critical Current

Links

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
    • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
    • 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
    • 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
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/105—Aliphatic or alicyclic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/174—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/30—Oligoelements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
    • 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
    • A23V2400/113—Acidophilus
    • 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)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Animal Husbandry (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Physiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Birds (AREA)
  • Sustainable Development (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Microbiology (AREA)
  • Feed For Specific Animals (AREA)
  • Fodder In General (AREA)

Abstract

The invention discloses a fermented feed for pork pigs in a fattening period and a preparation method thereof, and belongs to the technical field of feeds. The composite material is prepared from the following raw materials in parts by weight: 10-20 parts of cassava residue, 10-20 parts of water chestnut residue, 5-10 parts of oatmeal residue, 5-10 parts of orange peel, 10-20 parts of passion fruit peel, 1-5 parts of perilla leaf, 10-30 parts of broken rice, 5-15 parts of bran, 5-15 parts of bean pulp, 3-12 parts of corn protein powder, 4-12 parts of dephenolized cottonseed protein, 1-3 parts of microbial agent, 0.1-0.5 part of complex enzyme preparation, 1-3 parts of amino acid additive, 0.5-1 part of vitamin additive and 0.5-1 part of trace element additive. The invention also discloses a preparation method of the fermented feed for the pork pigs in the fattening period. The invention can improve the immunity and disease resistance of pork pigs, improve the feed conversion ratio and meat quality, reduce the feed cost, have no drug residue, can not generate drug resistance, and is more beneficial to the health of consumers.

Description

Fermented feed for pork pigs in fattening period and preparation method thereof
Technical Field
The invention relates to the technical field of preparation of biological feeds for live pigs, in particular to a fermented feed for pork pigs in a fattening period and a preparation method thereof.
Background
The pork pig has the advantages of high growth speed, poor self-resistance, frequent epidemic diseases in the breeding process, large using amount of the pork pig feed medicine, large production amount of excrement, and increasingly prominent food safety and environmental protection problems caused by the lack of corresponding treatment technology, thereby not only causing harm to the health of animals and human beings, but also causing environmental pollution. How to reduce the use of medicines and the breeding cost is reduced, and the method becomes a problem concerned by the majority of pork pig producers. The biological fermentation feed can improve the immunity of the pork pigs, prevent diseases, reduce the medicine consumption and environmental pollution, and improve the utilization efficiency of the feed, the pork quality and the breeding benefit.
In view of the above, there is a need to provide a fermented feed for pork pigs in a fattening period and a preparation method thereof, so as to solve the defects of the prior art.
Disclosure of Invention
The invention aims to provide a fermented feed for pork pigs in a fattening period. The fermented feed for the pork pigs in the fattening period can improve the immunity and disease resistance of the pork pigs, improve the quality and feed conversion ratio of the pork pigs, has no drug residue, does not generate drug resistance, is more beneficial to the health of consumers, and can reduce the cost of the feed.
The technical scheme for solving the technical problems is as follows: a fermented feed for pork pigs in a fattening period is prepared from the following raw materials in parts by weight: 10-20 parts of cassava residue, 10-20 parts of water chestnut residue, 5-10 parts of oatmeal residue, 5-10 parts of orange peel, 10-20 parts of passion fruit peel, 1-5 parts of perilla leaf, 10-30 parts of broken rice, 5-15 parts of bran, 5-15 parts of bean pulp, 3-12 parts of corn protein powder, 4-12 parts of dephenolized cottonseed protein, 1-3 parts of microbial agent, 1-3 parts of complex enzyme preparation, 1-3 parts of amino acid additive, 0.5-1 part of vitamin additive and 0.5-1 part of microelement additive.
The invention relates to a fermented feed for pork pigs in a fattening period, which relates to the following raw material introduction:
1. the cassava residue is residue after cassava starch is extracted in a cassava starch factory. Research shows that the manioc waste mainly comprises the following components in percentage by mass: 1.2-2.3% of starch, 1.9-2.3% of crude fiber, 1.15-1.17% of protein and 90-85% of water.
2. In the processing process of water chestnut, water chestnut peel needs to be removed, water chestnut pulp is selected as a processing product, and a byproduct, namely water chestnut residue, is generally treated as garbage, so that great resource waste is caused. The water chestnut residue contains starch, protein, crude fat, calcium, phosphorus, ferrum, vitamin A, vitamin B1, vitamin B2, and vitamin C. Research shows that the water content in the water chestnut residue is 65-70% by mass.
3. The oatmeal residue is residue obtained after oatmeal is extracted by oat processing enterprises, and comprises 93% of dry matter, 23% of crude fiber and 10.74% of protein.
4. The citrus peel accounts for 20-25% of the fruit mass, and is generally treated as garbage, so that resource waste is caused. The main components of the citrus peel comprise essential oil, pigment, pectin, hesperidin, dietary fiber, flavonoid compounds and the like, and have the effects of inhibiting bacteria, diminishing inflammation, resisting viruses, resisting oxidation, treating intestinal diseases, maintaining vascular osmotic pressure, reducing vascular fragility and the like.
5. The passion fruit peel accounts for 30-35% of the fruit mass, and is usually treated as garbage, so that resource waste is caused. The passion fruit peel is rich in various chemical components and plant nutrients, including polyphenol, dietary fiber, pectin, carotene, vitamins, flavone, triterpenoids and the like. Has antioxidant, analgesic, antiinflammatory, and antibacterial effects.
6. The microbial agent can convert feed raw materials into microbial mycoprotein, amino acid, small peptide, bioactive substances, probiotics, biological enzyme and the like, can reduce the addition of antibiotics, improve the intestinal health of animals, improve the immunity of the animals, reduce the occurrence of diseases, has good palatability and increases the production performance of pork pigs.
7. The bran contains total phenols and ferulic acid and has an antioxidant function, and the acid phenols of the bran are dissociated after the bran is fermented, so that the antioxidant function of the bran is improved. The vomitoxin in the bran is often overproof, and the bran can play a role in detoxification through microbial fermentation and enzymolysis, so that the vomitoxin is reduced. The bran fiber content is high, the looseness of materials can be improved by adding the bran into the fermented feed, the addition and the application are convenient, and the bran can promote the intestinal tract movement of animals and reduce constipation.
8. The soybean meal is a byproduct after oil preparation from soybean, has high crude protein content of 40-50%, has reasonable amino acid composition, is a high-quality plant protein raw material in animal production, and is widely applied to feeds.
9. Corn protein powder as one kind of vegetable protein source has the advantages of high protein content, low cellulose content, rich vitamin B and E, no antinutritional factor, etc.
10. Folium Perillae has effects of clearing away heat and toxic materials, and resisting bacteria.
11. The dephenolized cottonseed protein is prepared by the steps of delinting and husking the cottonseed, deoiling and detoxifying the cottonseed by adopting the processes of low-temperature primary leaching and two-solvent step-by-step extraction, so that the denaturation of the protein is greatly reduced, and the gossypol is removed, so that the nutritional level of the dephenolized cottonseed protein is qualitatively improved compared with that of cottonseed meal. The dephenolized cottonseed protein product has the free gossypol content of less than or equal to 60ppm (HPLC), the crude protein content of more than 50 percent, and the proportion of the total amount of amino acid and the crude protein reaches 95 percent, can replace animal and plant proteins such as fish meal, bean pulp, corn protein powder and the like, and is widely applied to livestock and aquatic feeds. The essential amino acid content of the cottonseed protein is high, particularly the content of methionine and cystine is higher than that of other vegetable protein raw materials, the defect of sulfur-containing amino acid in vegetable protein feed can be made up and balanced, and the composition ratio of lysine and methionine is similar to that of an ideal protein mode.
12. The compound enzyme preparation comprises protease, amylase, lipase, cellulase, phytase, pectinase and the like, can decompose and utilize nutrient substances of the feed, increases the utilization rate of the nutrient substances such as protein, amino acid, starch, lipid and the like in the feed, and improves the production performance of animals.
13. The amino acid additive can provide amino acid required by the growth of the pork pigs.
14. The vitamin additive can provide vitamins required by the growth of the pork pigs.
15. The microelement additive can provide microelements required by the growth of the pork pigs.
In conclusion, the fermented feed for the pork pigs in the fattening period takes waste cassava residues, water chestnut residues, oatmeal residues, orange peels, passion fruit peels and the like as raw materials, changes waste into valuable, can solve the problems of resource waste and environmental pollution, and can improve the utilization rate of the waste. And other raw materials have wide sources and low cost, and have remarkable social benefit and economic effect.
The fermented feed for the pork pigs in the fattening period has the beneficial effects that:
1. the pork pig feed disclosed by the invention can improve the immunity and disease resistance of pork pigs, improve the survival rate and feed conversion ratio of the pork pigs, has no drug residue, cannot generate drug resistance, and is more beneficial to the health of consumers.
2. The pork pig feed disclosed by the invention takes waste cassava residues, water chestnut residues, oatmeal residues, citrus peels and passion fruit peels as raw materials, changes waste into valuable, can solve the problems of resource waste and environmental pollution, and can improve the utilization rate of the waste. And other raw materials have wide sources and low cost, and have remarkable social benefit and economic effect.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the feed is prepared from the following raw materials in parts by weight: 10 parts of cassava residue, 10 parts of water chestnut residue, 5 parts of oatmeal residue, 5 parts of orange peel, 10 parts of passion fruit peel, 1 part of perilla leaf, 24 parts of broken rice, 5 parts of bran, 10 parts of soybean meal, 3 parts of corn protein powder, 10 parts of dephenolized cottonseed protein, 2.8 parts of microbial agent, 0.2 part of complex enzyme preparation, 2.5 parts of amino acid additive, 0.5 part of vitamin additive and 1 part of microelement additive.
The adoption of the further beneficial effects is as follows: the above parameters are the best parameters, and the obtained pork pig feed has the best performance.
Further, the feed is prepared from the following raw materials in parts by weight: 5 parts of cassava residue, 10 parts of water chestnut residue, 5 parts of oatmeal residue, 10 parts of orange peel, 5 parts of passion fruit peel, 3 parts of perilla leaf, 20 parts of broken rice, 15 parts of bran, 7 parts of soybean meal, 5 parts of corn protein powder, 8 parts of dephenolized cottonseed protein, 2 parts of microbial agent, 2 parts of complex enzyme, 2 parts of amino acid additive, 0.5 part of vitamin additive and 0.5 part of microelement additive.
The adoption of the further beneficial effects is as follows: the above parameters are the best parameters, and the obtained pork pig feed has the best performance.
Further, the feed is prepared from the following raw materials in parts by weight: 5 parts of cassava residue, 10 parts of water chestnut residue, 5 parts of oatmeal residue, 10 parts of orange peel, 5 parts of passion fruit peel, 3 parts of perilla leaf, 20 parts of broken rice, 15 parts of bran, 8.5 parts of soybean meal, 5 parts of corn protein powder, 8 parts of dephenolized cottonseed protein, 2 parts of microbial agent, 0.5 part of complex enzyme preparation, 2 parts of amino acid additive, 0.5 part of vitamin additive and 0.5 part of microelement additive.
The adoption of the further beneficial effects is as follows: the above parameters are the best parameters, and the obtained pork pig feed has the best performance.
Further, the microbial agent is composed of saccharomyces cerevisiae, lactobacillus acidophilus and bacillus subtilis according to a mass ratio of 1 9 cfu/g-3×10 9 cfu/g。
The adoption of the further beneficial effects is as follows: saccharomyces cerevisiae, also known as baker's yeast or budding yeast, is the most widely related yeast to humans. The cell morphology of Saccharomyces cerevisiae is spherical or egg-spherical, and the diameter is 510 μm. The propagation mode is budding reproduction, the carbon source and the nitrogen source are widely utilized, and glucose, maltose, sucrose, galactose, arabinose, mannitol, succinic acid, citric acid, xylose, sorbitol, fructose, ethanol and glycerol can be utilized; rhamnose, starch, cellobiose, trehalose, ribitol, inositol, erythritol, melibiose cannot be utilized. The saccharomyces cerevisiae is purchased from the strain preservation center of the institute of microbiology of Chinese academy of sciences, and the preservation registration number is CGMCC 2.1882.
Lactobacillus acidophilus is one of the resident flora in the intestinal tract of animals, and can exist in gastric juice and secrete lactic acid, acetic acid and the like to promote the digestive capacity of the stomach; in addition, the lactobacillus acidophilus can adjust the balance of intestinal flora and inhibit the proliferation of undesirable intestinal microorganisms, and can secrete antibiotic substances to antagonize intestinal pathogenic bacteria. The lactobacillus acidophilus is purchased from the strain preservation center of the institute of microbiology of China academy of sciences, and the preservation registration number is CGMCC 1.2686.
Bacillus subtilis is a gram-positive bacterium, aerobic or facultative anaerobic, capable of producing spores, mostly non-capsulated, moving with periphytic flagella, straight rod-shaped cells, often arranged in pairs or chains, with round or square ends. Because of their spore-forming properties, microorganisms of the genus bacillus are able to withstand a variety of extremely harsh environments (such as high temperatures, extreme acids and salts) and are resistant to a variety of fungicides, they can be isolated in a variety of natural environments. Because the modified starch has the characteristics of thermophily, facultative anaerobism, hydrocarbon degradation and surfactant generation, the modified starch has certain application value in the fields of microbial oil recovery, environmental improvement and the like. The bacillus subtilis is purchased from China general microbiological culture collection center with the collection registration number of CGMCC No.1946.
The invention adopts the combination of saccharomyces cerevisiae, lactobacillus acidophilus and bacillus subtilis, achieves the bacteriostatic effect through the synergistic effect among strains, and particularly has good bacteriostatic effect on pathogenic bacteria of pork pigs.
Further, the amino acid additive is composed of the following raw materials in parts by weight: 30-40 parts of lysine, 10-20 parts of methionine, 10-20 parts of threonine, 10-20 parts of tryptophan and 10-20 parts of valine.
The adoption of the further beneficial effects is as follows: the addition of amino acids to animal feed is an important way to supplement the amino acid nutrition of animals. The amino acids are added into the feed, the balance of the amino acids in the feed is improved through the complementary action among the amino acids, the functions of other amino acids are fully exerted, the requirement of animals on the amino acids is not required to be met through increasing the protein content, the protein resource is saved, the growth of the pork pigs is promoted, and the utilization rate of the feed can be increased.
Furthermore, each kilogram of feed contains 6000IU-8000IU of vitamin A, 3 IU-1200IU of vitamin D, 15mg-20mg of vitamin E, 1.5mg-2mg of vitamin K, 1mg-1.5mg of vitamin B, 3mg-4mg of vitamin B, 6mg-7mg of vitamin B, 0.01mg-0.02mg of vitamin B, 0.2mg-0.3mg of biotin and 200mg-400mg of choline chloride.
The adoption of the further beneficial effects is as follows: the components can meet the requirement of the pork pig on vitamins.
Furthermore, each kilogram of feed contains 60-80 mg of Cu, 40-60 mg of Fe, 40-60 mg of Zn, 20-30 mg of Mn, 0.1-0.15 mg of Se and 0.1-0.15 mg of Co.
The adoption of the further beneficial effects is as follows: the components can meet the requirements of the pork pigs on trace elements.
The second purpose of the invention is to provide a preparation method of the pork pig fermented feed in the fattening period. The preparation method is simple, has wide market prospect and is suitable for large-scale production.
The technical scheme for solving the technical problems is as follows: the preparation method of the fermented feed for the pork pigs in the fattening period comprises the following steps:
step 1: respectively weighing the following raw materials in parts by weight: 10-20 parts of cassava dregs, 10-20 parts of water chestnut dregs, 5-10 parts of oatmeal dregs, 5-10 parts of orange peels, 10-20 parts of passion fruit peels, 1-5 parts of perilla leaves, 10-30 parts of broken rice, 5-15 parts of bran, 5-15 parts of bean pulp, 3-12 parts of corn protein powder, 4-12 parts of dephenolized cottonseed protein, 1-3 parts of microbial agent, 0.1-0.5 part of complex enzyme preparation, 1-3 parts of amino acid additive, 0.5-1 part of vitamin additive and 0.5-1 part of trace element additive;
step 2: crushing cassava residue, water chestnut residue, oatmeal residue, orange peel, passion fruit peel, perilla leaf, broken rice, bran, soybean meal, corn protein powder, perilla leaf and dephenolized cottonseed protein according to feed standards, uniformly mixing with phytase, adding a microbial agent, uniformly mixing, fermenting, adding an amino acid additive, a microbial additive and a trace element additive, uniformly mixing, re-granulating, and cooling to obtain the fermented feed for the pork pigs in the fattening period.
The preparation method of the fermented feed for the pork pigs in the fattening period has the beneficial effects that:
the preparation method is simple, low in cost, wide in market prospect and suitable for large-scale production.
On the basis of the technical scheme, the invention can be improved as follows.
Further, the environmental temperature of the fermentation is 25-28 ℃, and the fermentation time is 48-72 h.
Adopt above-mentioned further beneficial effect to be: by adopting the parameters, the fermentation effect is better.
Further, the temperature of the granulation is 70-80 ℃, and the granularity of the granulation is 3mm.
Further, the cooling refers to natural cooling to room temperature under a room temperature environment.
Detailed Description
The principles and features of this invention are described below in conjunction with specific embodiments, which are set forth merely to illustrate the invention and are not intended to limit the scope of the invention.
Example 1:
the fermented feed for the pork pigs in the fattening period is prepared from the following raw materials in parts by weight: 10kg of cassava residue, 10kg of water chestnut residue, 5kg of oatmeal residue, 5kg of orange peel, 10kg of passion fruit peel, 1kg of perilla leaf, 24kg of broken rice, 5kg of bran, 10kg of soybean meal, 3kg of corn protein powder, 10kg of dephenolized cottonseed protein, 2.8kg of microbial agent, 0.2kg of complex enzyme preparation, 2.5kg of amino acid additive, 0.5kg of vitamin additive and 1kg of trace element additive.
The microbial agent consists of saccharomyces cerevisiae, lactobacillus acidophilus and bacillus subtilis according to a mass ratio of 1 9 cfu/g。
The amino acid additive consists of the following raw materials in parts by weight: 40kg of lysine, 15kg of methionine, 10kg of threonine, 10kg of tryptophan, 10kg of valine and 15kg of auxiliary materials.
The vitamin additive contains 6000IU of vitamin A, 1200IU of vitamin D, 15mg of vitamin E, 2mg of vitamin K, 1mg of vitamin B, 2mg of vitamin B, 6mg of vitamin B, 12.02 mg of vitamin B, 0.2mg of biotin and 400mg of choline chloride in each kilogram of feed.
The microelement additive contains 60mg of Cu, 60mg of Fe, 40mg of Zn, 30mg of Mn, 0.1mg of Se and 0.15mg of Co in each kilogram of feed.
The preparation method of the fermented feed for the pork pigs in the fattening period comprises the following steps:
step 1: respectively weighing the following raw materials by weight: 10kg of cassava residue, 10kg of water chestnut residue, 5kg of oatmeal residue, 5kg of orange peel, 10kg of passion fruit peel, 1kg of perilla leaf, 24kg of broken rice, 5kg of bran, 10kg of soybean meal, 3kg of corn protein powder, 10kg of dephenolized cottonseed protein, 2.8kg of microbial agent, 0.2kg of complex enzyme preparation, 2.5kg of amino acid additive, 0.5kg of vitamin additive and 1kg of trace element additive;
step 2: crushing cassava residue, water chestnut residue, oatmeal residue, orange peel, passion fruit peel, perilla leaf, crushed pieces, bran, bean pulp, corn protein powder and dephenolized cottonseed protein according to a standard, uniformly mixing, adding a microbial agent and a complex enzyme preparation, uniformly mixing, fermenting at 25 ℃ for 72h, adding an amino acid additive, a vitamin additive and a trace element additive, uniformly mixing, granulating at 80 ℃, wherein the granularity of the granules is 3mm, and naturally cooling to room temperature under a room temperature environment to obtain the pork pig feed.
Example 2:
the fermented feed for the pork pigs in the fattening period is prepared from the following raw materials in parts by weight: 5kg of cassava residue, 15kg of water chestnut residue, 5kg of oatmeal residue, 5kg of orange peel, 6kg of passion fruit peel, 2kg of perilla leaf, 20kg of broken rice, 15kg of bran, 10kg of soybean meal, 5kg of corn protein powder, 5kg of dephenolized cottonseed protein, 2.7kg of microbial agent, 0.3kg of complex enzyme preparation, 2kg of amino acid additive, 1kg of vitamin additive and 1kg of trace element additive.
The microbial agent consists of saccharomyces cerevisiae, lactobacillus acidophilus and bacillus subtilis according to a mass ratio of 1 9 cfu/g。
The amino acid additive consists of the following raw materials in parts by weight: 30kg of lysine, 10kg of methionine, 10kg of threonine, 10kg of tryptophan, 15kg of valine and 25kg of auxiliary materials.
The vitamin additive contains 7000IU of vitamin A, 1000IU of vitamin D, 18mg of vitamin E, 1.8mg of vitamin K, 1.2mg of vitamin B, 3.5mg of vitamin B, 6.5mg of vitamin B, 0.01mg of vitamin B, 0.25mg of biotin and 300mg of choline chloride in each kilogram of feed.
The microelement additive contains 70mg of Cu, 50mg of Fe, 50mg of Zn, 25mg of Mn, 0.12mg of Se and 0.12mg of Co in each kilogram of feed.
The preparation method of the pork pig fermented feed in the fattening period comprises the following steps:
step 1: respectively weighing the following raw materials by weight: 5kg of cassava residue, 15kg of water chestnut residue, 5kg of oatmeal residue, 5kg of orange peel, 6kg of passion fruit peel, 2kg of perilla leaf, 20kg of broken rice, 15kg of bran, 10kg of soybean meal, 5kg of corn protein powder, 5kg of dephenolized cottonseed protein, 2.7kg of microbial agent, 0.3kg of complex enzyme preparation, 2kg of amino acid additive, 1kg of vitamin additive and 1kg of trace element additive;
step 2: crushing cassava residue, water chestnut residue, oatmeal residue, orange peel, passion fruit peel, perilla leaf, crushed pieces, bran, soybean meal, corn protein powder and dephenolized cottonseed protein according to standards, uniformly mixing, adding a microbial agent and a complex enzyme preparation, uniformly mixing, fermenting at 26 ℃ for 60 hours, adding an amino acid additive, a microbial agent and a trace element additive, uniformly mixing, granulating at 75 ℃, wherein the granularity of the granules is 3mm, and naturally cooling to room temperature in a room temperature environment to obtain the pork pig feed.
Example 3:
the fermented feed for the pork pigs in the fattening period is prepared from the following raw materials in parts by weight: 5kg of cassava residue, 15kg of water chestnut residue, 5kg of oatmeal residue, 5kg of orange peel, 6kg of passion fruit peel, 2kg of perilla leaf, 20kg of broken rice, 15kg of bran, 10kg of soybean meal, 5kg of corn protein powder, 5kg of dephenolized cottonseed protein, 2.7kg of microbial agent, 0.3kg of complex enzyme preparation, 2kg of amino acid additive, 1kg of vitamin additive and 1kg of trace element additive.
The microbial agent consists of saccharomyces cerevisiae, lactobacillus acidophilus and bacillus subtilis according to a mass ratio of 1 9 cfu/g。
The amino acid additive consists of the following raw materials in parts by weight: 25kg of lysine, 20kg of methionine, 10kg of threonine, 10kg of tryptophan, 10kg of valine and 25kg of auxiliary materials.
The vitamin additive contains 8000IU of vitamin A, 800IU of vitamin D, 20mg of vitamin E, 1.5mg of vitamin K, 1.5mg of vitamin B, 3mg of vitamin B, 6mg of vitamin B, 0.01mg of vitamin B, 0.3mg of biotin and 200mg of choline chloride in each kilogram of feed.
The microelement additive contains 80mg of Cu, 40mg of Fe, 60mg of Zn, 20mg of Mn, 0.15mg of Se and 0.1mg of Co in each kilogram of feed.
The preparation method of the pork pig fermented feed in the fattening period comprises the following steps:
step 1: respectively weighing the following raw materials by weight: 5kg of cassava residue, 15kg of water chestnut residue, 5kg of oatmeal residue, 5kg of orange peel, 6kg of passion fruit peel, 2kg of perilla leaf, 20kg of broken rice, 15kg of bran, 10kg of soybean meal, 5kg of corn protein powder, 5kg of dephenolized cottonseed protein, 2.7kg of microbial agent, 0.3kg of complex enzyme preparation, 2kg of amino acid additive, 1kg of vitamin additive and 1kg of trace element additive;
step 2: crushing cassava residue, water chestnut residue, oatmeal residue, orange peel, passion fruit peel, perilla leaf, crushed pieces, bran, soybean meal, corn protein powder and dephenolized cottonseed protein according to standards, uniformly mixing, adding a microbial agent and a complex enzyme preparation, uniformly mixing, fermenting for 48 hours at 28 ℃, adding an amino acid additive, a microbial additive and a trace element additive, uniformly mixing, granulating at 70 ℃, wherein the granularity of the granules is 3mm, and naturally cooling to room temperature in a room temperature environment to obtain the pork pig feed.
Examples of the experiments
The experiment is carried out on the pork pigs raised in a certain pig raising base. 120 Duchangdong pigs with the weight of 40kg are selected and randomly divided into 4 treatment groups by adopting single-factor random test design, each group has 3 repetitions, each repetition has 10 pigs, and a control group, an experimental group 1, an experimental group 2 and an experimental group 3 are set, wherein the pork pig feed (non-fermented feed) of the control group is the fermented feed for the pork pigs in the fattening period of the experiment 1, the experiment 2 and the example 3 are respectively the fermented feed for the pork pigs in the fattening period of the example 1, the experiment 2 and the example 3. Free intake of food and drinking water, daily feeding management and immunization. And in the test period of 30 days, accurately recording the feed consumption condition of each repeated pig during the test period, respectively carrying out fasting weighing on all the test pigs on the morning of the beginning and ending of the test, thus calculating the average daily gain of the growing pigs, randomly selecting 3 pigs per repetition in the morning of the ending of the test, collecting 5mL of blood from an anterior vena cava, placing the pigs in a serum tube for procoagulant, centrifuging 10 min at 3000 r/min for separating the serum, and then measuring the contents of serum immunoglobulin G (l gG), immunoglobulin A (l gA) and immunoglobulin M (l gM) by adopting an enzyme-linked immunosorbent assay (EL I SA) and a Bethy l kit. Data are presented as mean ± standard error, analysis of variance by One-way ANOVA in SPSS18.0 software, multiple comparisons by Duncan's method.
The results of the test pig growth performance measurements are shown in Table 1.
TABLE 1 influence of fermented feed for pork pig in fattening period on growth performance of pork pig
Item Test 1 group Test 2 groups Test 3 groups Control group
Average initial weight (kg) 40.38±1.52 40.56±1.38 40.18±1.02 40.33±1.42
Average terminal weight (kg) 62.62±2.21 63.09±2.65 62.65±1.99 61.85±1.90
Average daily gain (g) 741.33±5.38 751.00±5.68 749.00±6.08 717.33±4.92
Material to weight ratio 2.38±0.04b 2.37±0.03b 2.38±0.02b 2.58±0.05a
Note: the data in the same row are marked with different lower case letters to indicate significant difference (P < 0.05), and the table is as follows.
The effect of fermented feed for pork pigs on serum immunoglobulin in the fattening period is shown in table 2.
TABLE 2 influence of fermented feed for pork pig in fattening period on serum immunoglobulin of pork pig
Item Test 1 group Test 2 groups Test 3 groups Control group
Immunoglobulin G (lgG)/(mg/ml) 62.82±4.25b 54.97±3.62b 46.82±2.45b 46.82±2.45a
Immunoglobulin M (lgM)/(mg/ml) 4.08±0.45b 3.78±0.56b 3.98±0.65b 2.98±0.45a
Immunoglobulin A (lgA)/(mg/ml) 0.76±0.05 0.75±0.06 0.77±0.08 0.67±0.05
As shown in tables 1 and 2, compared with the control group, the average daily gain of the pork pigs in the test group is increased, the feed-weight ratio is obviously reduced (P < 0.05), the serum immunoglobulins l gG, l gM and l gA are all increased, and l gG and l gM are obviously increased (P < 0.05). Therefore, the fermented feed for the meat pigs in the fattening period, which is prepared in the embodiments 1, 2 and 3, can improve the daily gain, the feed utilization efficiency, the immunity and the disease resistance of the pigs.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. The fermented feed for the pork pigs in the fattening period is characterized by being prepared from the following raw materials in parts by weight: 10-20 parts of cassava residue, 10-20 parts of water chestnut residue, 5-10 parts of oatmeal residue, 5-10 parts of orange peel, 10-20 parts of passion fruit peel, 1-5 parts of perilla leaf, 10-30 parts of broken rice, 5-15 parts of bran, 5-15 parts of bean pulp, 3-12 parts of corn protein powder, 4-12 parts of dephenolized cottonseed protein, 1-3 parts of microbial agent, 0.1-0.5 part of complex enzyme, 1-3 parts of amino acid additive, 0.5-1 part of vitamin additive and 0.5-1 part of trace element additive.
2. The fermented feed for the pork pigs in the fattening period according to claim 1, is characterized by being prepared from the following raw materials in parts by weight: 10 parts of cassava residue, 10 parts of water chestnut residue, 5 parts of oatmeal residue, 5 parts of orange peel, 10 parts of passion fruit peel, 1 part of perilla leaf, 24 parts of broken rice, 5 parts of bran, 10 parts of soybean meal, 3 parts of corn protein powder, 10 parts of dephenolized cottonseed protein, 2.8 parts of microbial agent, 0.2 part of complex enzyme preparation, 2.5 parts of amino acid additive, 0.5 part of vitamin additive and 1 part of microelement additive.
3. The fermented feed for the pork pigs in the fattening period according to claim 1, is characterized by being prepared from the following raw materials in parts by weight: 5 parts of cassava residue, 10 parts of water chestnut residue, 5 parts of oatmeal residue, 10 parts of orange peel, 5 parts of passion fruit peel, 3 parts of perilla leaf, 20 parts of broken rice, 15 parts of bran, 8.5 parts of soybean meal, 5 parts of corn protein powder, 8 parts of dephenolized cottonseed protein, 2 parts of microbial agent, 0.5 part of complex enzyme preparation, 2 parts of amino acid additive, 0.5 part of vitamin additive and 0.5 part of microelement additive.
4. The fermented feed for the pork pigs in the fattening period according to claim 1, is characterized by being prepared from the following raw materials in parts by weight: 5 parts of cassava dregs, 15 parts of water chestnut dregs, 5 parts of oatmeal dregs, 5 parts of orange peel, 6 parts of passion fruit peel, 2 parts of perilla leaf, 20 parts of broken rice, 15 parts of bran, 10 parts of soybean meal, 5 parts of corn protein powder, 5 parts of dephenolized cottonseed protein, 2.7 parts of microbial agent, 0.3 part of complex enzyme preparation, 2 parts of amino acid additive, 1 part of vitamin additive and 1 part of microelement additive.
5. The fermented feed for pork pigs in a fattening period according to any one of claims 1 to 4, wherein the microbial agent consists of saccharomyces cerevisiae, lactobacillus acidophilus and bacillus subtilis in a mass ratio of 1 9 cfu/g-3×10 9 cfu/g。
6. The fermented feed for finishing-stage porkers according to any one of claims 1 to 4, wherein the complex enzyme consists of phytase, alkaline protease, acid protease, mannanase, xylanase, glucanase, cellulase and amylase.
7. The fermented feed for the meat pigs at the fattening period according to any one of claims 1-4, wherein the amino acid additive consists of the following raw materials in parts by weight: 10-20 parts of lysine, 5-10 parts of tryptophan, 5-10 parts of methionine, 5-10 parts of arginine, 5-10 parts of phenylalanine and 5-10 parts of tryptophan.
8. The fermented feed for pork pigs in fattening period according to any one of claims 1 to 4, wherein the vitamin additive comprises 6000IU-8000IU of vitamin A, 800IU-1200IU of vitamin D, 15mg-20mg of vitamin E, 1.5mg-2mg of vitamin K, 1mg-1.5mg of vitamin B, 3mg-4mg of vitamin B, 6mg-7mg of vitamin B, 0.01mg-0.02mg of vitamin B, 0.2mg-0.3mg of biotin and 200mg-400mg of choline chloride per kilogram of feed; the microelement additive contains 60-80 mg of Cu, 40-60 mg of Fe, 40-60 mg of Zn, 20-30 mg of Mn, 0.1-0.15 mg of Se and 0.1-0.15 mg of Co in each kilogram of feed.
9. A method for preparing fermented feed for a pork pig in a fattening period according to any one of claims 1 to 8, characterized by comprising the following steps:
step 1: respectively weighing the following raw materials in parts by weight: 10-20 parts of cassava residue, 10-20 parts of water chestnut residue, 5-10 parts of oatmeal residue, 5-10 parts of orange peel, 10-20 parts of passion fruit peel residue, 1-5 parts of perilla leaf, 10-30 parts of broken rice, 5-15 parts of bran, 5-15 parts of soybean meal, 3-12 parts of corn protein powder, 4-12 parts of dephenolized cottonseed protein, 1-3 parts of microbial agent, 0.1-0.5 part of complex enzyme preparation, 1-3 parts of amino acid additive, 0.5-1 part of vitamin additive and 0.5-1 part of trace element additive;
step 2: crushing cassava residue, water chestnut residue, oatmeal residue, orange peel, passion fruit peel residue, perilla leaf, broken rice, soybean meal, bran, corn protein powder and dephenolized cottonseed protein according to standards, uniformly mixing the crushed rice, the soybean meal, the bran, the corn protein powder and the dephenolized cottonseed protein, adding a microbial agent, uniformly mixing, fermenting, adding an amino acid additive, a microbial additive and a trace element additive, uniformly mixing, re-granulating, and cooling to obtain the fermented feed.
10. The preparation method of the fermented feed for the pork pigs in the fattening period according to claim 9, wherein the fermentation environment temperature is 25-28 ℃, and the fermentation time is 48-72 hours; the temperature of the granulation is 80-85 ℃, and the granularity of the granulation is 3mm; the cooling refers to natural cooling to room temperature under a room temperature environment.
CN202210812083.9A 2022-07-11 2022-07-11 Fermented feed for pork pigs in fattening period and preparation method thereof Pending CN115316529A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210812083.9A CN115316529A (en) 2022-07-11 2022-07-11 Fermented feed for pork pigs in fattening period and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210812083.9A CN115316529A (en) 2022-07-11 2022-07-11 Fermented feed for pork pigs in fattening period and preparation method thereof

Publications (1)

Publication Number Publication Date
CN115316529A true CN115316529A (en) 2022-11-11

Family

ID=83917861

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210812083.9A Pending CN115316529A (en) 2022-07-11 2022-07-11 Fermented feed for pork pigs in fattening period and preparation method thereof

Country Status (1)

Country Link
CN (1) CN115316529A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103431222A (en) * 2013-08-16 2013-12-11 广东恒兴饲料实业股份有限公司 Piglet's mixed feed composition using dephenolized cottonseed protein
CN104054966A (en) * 2014-06-20 2014-09-24 中国热带农业科学院热带作物品种资源研究所 Biological feed for fattening of wuzhishan pigs and preparation method thereof
CN112205536A (en) * 2020-09-24 2021-01-12 广西师范大学 Broiler feed and preparation method thereof
CN114365799A (en) * 2022-01-28 2022-04-19 谷实生物集团股份有限公司 Growing and fattening pig feed capable of improving growth performance and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103431222A (en) * 2013-08-16 2013-12-11 广东恒兴饲料实业股份有限公司 Piglet's mixed feed composition using dephenolized cottonseed protein
CN104054966A (en) * 2014-06-20 2014-09-24 中国热带农业科学院热带作物品种资源研究所 Biological feed for fattening of wuzhishan pigs and preparation method thereof
CN112205536A (en) * 2020-09-24 2021-01-12 广西师范大学 Broiler feed and preparation method thereof
CN114365799A (en) * 2022-01-28 2022-04-19 谷实生物集团股份有限公司 Growing and fattening pig feed capable of improving growth performance and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
蒋宏伟等, 西北农林科技大学出版社 *

Similar Documents

Publication Publication Date Title
CN102318764A (en) Nonreactive piggy creep feed and preparation method thereof
CN101548731B (en) Commercial pig green feed
CN110200136A (en) A kind of antibiotic-free, the weanling pig creep feed without homologous protein
CN104293697A (en) Chicken feed probiotic agent containing enterococcus faecalis and preparation method of chicken feed probiotic agent
CN101810248A (en) Feed additive with complex microorganisms for piglets
KR101749065B1 (en) Enterococcus faecium MSS2 capable of fermenting at room temperature and composition for comprising the same
CN115094012B (en) Preparation method and application of bacillus coagulans BC-HYC strain microbial inoculum
CN112205536A (en) Broiler feed and preparation method thereof
CN105981927A (en) Bioactive companion pellet feed suitable for weaning piglets and preparation method thereof
CN104543410B (en) Disease-resistant pig feed additive of a kind of health care and preparation method thereof
KR101757785B1 (en) Leuconostoc lactis WIKIM48 having high productivity of 2-hydroxyisocaproic acid and composition for comprising the same
KR101182754B1 (en) Feed Additives Containing Microorganisms Cultured in Water Hyacinth Extract as Main Ingredient
CN105285326A (en) Preparation method of feed micro-ecologic agent produced by using citrus peels
CN102907585A (en) Probiotics and vitamin premix and mixture for middle pig
CN112961806B (en) Bacillus coagulans for high-yield lactic acid, biological fermentation feed and preparation method and application thereof
KR20160026280A (en) Non-antibiotics pellet feed for raising animal
KR101836365B1 (en) Kimchi seasoning containing Leuconostoc mesenteroides WiKim32 and kimchi prepared by using the same
CN111466480B (en) Tea residue and tea polysaccharide probiotic fermented feed and preparation method thereof
CN110973393A (en) Environment-friendly daily ration for improving growth performance of Wanxi white geese
CN115316529A (en) Fermented feed for pork pigs in fattening period and preparation method thereof
CN109527308A (en) A kind of probiotics drink and preparation method thereof with coordinating intestines and stomach function
CN110973353B (en) Solid-state fermentation alfalfa meal feed and preparation method and application thereof
CN103710413A (en) Preparation method of lactobacillus peptide as well as application of lactobacillus peptide in animal feed
CN111657403A (en) Biologically fermented pig feed and preparation method thereof
CN106036082B (en) Antibiotic-free feed for resisting porcine diarrhea

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