CN116746635A - Preparation method and application of fermented sweet potato residue for feeding Gandong black pig fattening pigs - Google Patents
Preparation method and application of fermented sweet potato residue for feeding Gandong black pig fattening pigs Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The application discloses a preparation method and application of fermented sweet potato residues for feeding Gandong black pigs and fattening pigs, and belongs to the technical field of feed preparation. The fermented sweet potato residue is prepared by mixing and fermenting sweet potato residue and fermentation liquor according to the mass ratio of 50:1. The fermentation broth comprises the following components in parts by mass: 1 part of EM fermentation liquid, 1 part of soybean meal starter, 40 parts of brown sugar, 0.4 part of urea and 500 parts of water. The fermented sweet potato residue can be added into diet to reduce the feed weight ratio of Gandong black pigs, reduce feeding cost, reduce skin rate, reduce cholesterol content, reduce shear force, make muscles tender, reduce diameter, long diameter and circumference of muscle fiber, and improve meat quality.
Description
Technical Field
The application belongs to the technical field of feed preparation, and particularly relates to a preparation method and application of fermented sweet potato residues for feeding Gandong black pigs and fattening pigs.
Background
Gandong black pigs are one of local pig breeds in Jiangxi provinces, and are mainly distributed in the county of south City, yi Huang county, shi Cheng and Ganchuan county. The whole body is black. The head is medium in size, the face is slightly concave, the mouth tube is medium in size, the forehead is provided with wrinkles, the ear is medium in size, and the head is inclined forward and sags. The neck is short, the back is wide, the back and waist are flat or slightly concave, the abdomen is big, the abdomen sags, the buttocks are wide and plump, the teats are thin and symmetrically arranged, and most of the teats are 7 pairs, well developed, the limbs are thick, firm and upright, and the ribs are 14 pairs. Gandong black pigs are early in sexual maturity, high in fertility, obvious in oestrus characteristic, good in meat quality, delicious in taste, low in growth speed and low in lean meat percentage. In recent years, with the emphasis placed on germplasm resources in China, the feeding amount of Gandong black pigs has been increasing year by year.
Disclosure of Invention
Aiming at the problems in the prior art, the application provides a preparation method and application of fermented sweet potato residues for feeding Gandong black pigs and fattening pigs.
In order to achieve the above purpose, the present application provides the following technical solutions:
a fermented sweet potato residue for feeding Gandong black pig fattening pigs is prepared by mixing and fermenting sweet potato residue and a fermentation liquid according to a mass ratio of 50:1.
Further, the preparation method of the fermentation broth comprises the following steps:
weighing raw materials according to mass, dissolving brown sugar in water, sequentially adding EM fermentation liquid, soybean meal starter and urea, stirring until the materials are dissolved, and fermenting at 37 ℃ under sealed conditions until bubbles stop to obtain fermentation liquid.
Further, the raw materials comprise the following components in parts by weight: 1 part of EM fermentation liquid, 1 part of soybean meal starter, 40 parts of brown sugar, 0.4 part of urea and 500 parts of water.
Further, during fermentation, the samples were stirred once daily.
The application also provides a preparation method of the fermented sweet potato residue for feeding the Gandong black pig fattening pigs, which comprises the following steps: mixing sweet potato residue with the fermentation liquor, and fermenting for 5 days under the sealed condition at room temperature to obtain the fermented sweet potato residue.
The application also provides a feed which is characterized by comprising the following raw materials in percentage by mass: the fermented sweet potato residue for feeding Gandong black pig fattening pigs is 10.5%, the concentrated material is 30% and the corn is 59.5%.
Further, the concentrate comprises the following raw materials: puffed soybean, whey powder, soybean oil, fish meal and premix. The proportion of the concentrated feed in the feed is only 30%, and the distribution ratios are respectively as follows: 15% of puffed soybean, 2.5% of whey powder, 3.5% of soybean oil, 4% of fish meal and 5% of premix. The feed prepared by the application has the following nutrition levels: the digestion energy is 13.80MJ/kg, the crude protein is 19.60%, the methionine is 0.60%, the lazy amino acid is 2.5%, the total phosphorus is 0.80%, the calcium is 0.98% and the crude fiber is 10%.
The application also provides an application of the feed as a fattening pig feed for Gandong black pigs.
Gandong black pigs are generally fed with complete feed, but the cost of feeding the complete feed is higher, and compared with pigs fed with fermented feed, the meat quality of the pigs fed with the complete feed is slightly worse. The application fully utilizes the Jiangxi territorial feed (such as sweet potato residues) to replace part of corns in the complete feed, and can play a role in saving cost and improving efficiency. The sweet potato residue is a main byproduct after sweet potato processing, and the main components of the sweet potato residue are starch, cellulose, pectin, ash, polypeptide, oligopeptide and free amino acid, so that the sweet potato residue has higher development and application values, but the fresh sweet potato residue has high water content, is easy to mold and is not easy to store. Therefore, the sweet potato residue is fermented by utilizing the modern microbial fermentation technology, so that the contents of nutrients such as protein, enzyme, organic acid and the like are improved, and the palatability is improved.
Compared with the prior art, the application has the following advantages and technical effects:
according to the application, the EM fermentation liquor, the bean pulp starter, the brown sugar, the urea and the water are used as raw materials, and the dosages of the raw materials are reasonably controlled, so that the quality of the feed can be effectively improved when the obtained fermentation liquor and the sweet potato residues are fermented. The fermented sweet potato residue can be added into diet to reduce the feed weight ratio of Gandong black pigs, reduce feeding cost, reduce skin rate, reduce cholesterol content, reduce shear force, make muscles tender, reduce diameter, long diameter and circumference of muscle fiber, and improve meat quality.
Detailed Description
Various exemplary embodiments of the application will now be described in detail, which should not be considered as limiting the application, but rather as more detailed descriptions of certain aspects, features and embodiments of the application.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the application. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present application. All documents mentioned in this specification are incorporated by reference for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the application described herein without departing from the scope or spirit of the application. Other embodiments will be apparent to those skilled in the art from consideration of the specification of the present application. The specification and examples of the present application are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are intended to be inclusive and mean an inclusion, but not limited to.
The "room temperature" as used herein is calculated as 25.+ -. 2 ℃ unless otherwise indicated.
The raw materials used in the following examples of the present application are all commercially available.
The "parts" in the present application are all parts by mass unless otherwise specified.
And (3) fermenting sweet potato residues:
1. the production ratio is as follows: 1kg of EM fermentation liquid, 1kg of bean pulp starter, 40kg of brown sugar, 0.4kg of urea and 500kg of well water.
Preparation before fermentation: 1. preparing a clean container with a cover (a plastic barrel and a iron pipe can be used), and adding well water into the clean container; 2. weighing an EM starter, a bean pulp starter, brown sugar and urea for standby; 3. a clean plastic rod is prepared, cleaned and dried for standby.
2. Operation during fermentation: 1. firstly, brown sugar is put into water, stirred until the brown sugar is completely dissolved, then the starter and urea are added in sequence, and stirring is continued until the brown sugar is dissolved. 2. Stirring with clean rollers once every day, cleaning the rollers before and after stirring to prevent infection of bacteria, and continuously covering the barrel cover after stirring. 3. Generally, on the third day after fermentation, fine bubbles are observed in the water, indicating that EM bacteria begin to multiply. 4. Generally, the bubbles become denser from the fourth day of fermentation, and a strong sour flavor starts to develop. The fermentation time and temperature are related, and the optimal fermentation temperature is about 37 ℃. 5. After the bubbles stop, the fermentation is completed, and the fermentation liquid is obtained. The good fermentation liquor has sour flavor or slightly wine flavor, has a slightly acidic taste, has a pH value of less than 3.5, and has bad smell indicating failure of fermentation.
3. The raw materials to be fermented are put into a sealable barrel (covered by a film cover and then tightly covered), then a proper amount of fermentation water (20 kg of fermentation water is mixed with one ton) is poured, small holes are inserted into the barrel by clean rollers (the small holes are inserted into the bottom), then the film is covered for sealing and compacting, and the fermentation process can be completed generally about five days.
Mixing the obtained fermented sweet potato residue, concentrate and corn according to a certain proportion, and stirring uniformly to obtain the final product for feeding Gandong black pigs.
The following examples serve as further illustrations of the technical solutions of the application.
Example 1
1. Materials and methods
1.1 test materials
Preparation of fermentation liquor: taking a plastic bucket as a container, putting 40kg of brown sugar into 500kg of water, stirring until the brown sugar is completely dissolved, then sequentially adding 1kg of EM fermentation liquid, 1kg of bean pulp fermentation agent and 0.4kg of urea, continuously stirring until the materials are dissolved, tightly covering a bucket cover, fermenting at 37 ℃ (in the third day, fine bubbles are generated in the water, and the bubbles become denser from the fourth day) until the bubbles stop, and completing the fermentation to obtain the fermentation liquid.
Preparing fermented sweet potato residues: taking a sealed plastic bucket as a container, and fermenting the sweet potato residue and the fermentation liquor for 5 days at room temperature according to the mass ratio of 50:1 to obtain the fermented sweet potato residue.
The preparation method of the Gandong black pig fattening pig feed comprises the following steps: corn, fermented sweet potato residue and concentrate were mixed in the proportions of table 1 to form a control group, a 10% addition group (i.e., the ratio of fermented sweet potato residue to the sum of corn and fermented sweet potato residue was 10%) and a 15% addition group (i.e., the ratio of fermented sweet potato residue to the sum of corn and fermented sweet potato residue was 15%). The proportion of each component in the 30% concentrated material is as follows: 15% of puffed soybean, 2.5% of whey powder, 3.5% of soybean oil, 4% of fish meal and 5% of premix.
TABLE 1
1.2 test animals and groups
The 36 Gandong black pigs with the same genetic background and average body weight close to (80 kg) were selected and randomly divided into 3 groups of 4 replicates each, 3 replicates each. Group I is a control group, and basic ration is fed; group II is 10% fermented sweet potato residue instead of corn test group (i.e. 10% added group), group III is 15% fermented sweet potato residue instead of corn test group (i.e. 15% added group), test period 58d, wherein the pre-test period is 7d, and the positive test period is 51d.
1.3 feeding management
Test pigs are selected, weighed and grouped, a pre-test period of 7d is carried out, and at the end of the pre-test period, the individuals are weighed again on an empty stomach to enter a test period, and the test period is 51d. During the test, necessary immunization, insect expelling and health care are performed. Feeding for 2 times daily, and automatically drinking water. The colony house ground is cleaned and washed twice daily, and kept clean.
1.4 sample acquisition and index determination
1.4.1 growth Performance index
Pigs were weighed one by one and recorded the next morning after 16h (drinking water only) on empty stomach at the end of the pre-test and the positive test. The feed consumption and pig growth of each repeat (bar) were counted at the end of the trial, and Average Daily Gain (ADG), average Daily Feed Intake (ADFI) and feed-to-weight ratio (F/G) were calculated, respectively.
1.4.2 slaughter assay
After the feeding test is finished, 4 heads (1 head for each repetition, 2 male and 2 female) are selected from each group to perform slaughter measurement, all slaughter individuals are fasted without water control before slaughter, blood sampling and weighing are carried out after 24 hours of fasted food, and then slaughtering is carried out, and indexes such as backfat thickness, carcass weight, eye muscle area, meat pH value, meat color, drip loss, tenderness and the like are measured.
1.4.3 sample collection
(2) Muscle sample collection: taking back longest muscle 20-30cm from 3 rd thoracic vertebrae and 4 th thoracic vertebrae of left half carcass for muscle chemical composition analysis, wherein the back longest muscle contains water, crude fat, crude protein, inosinic acid, ash, cholesterol content, etc.; myofiber histological characteristics analysis including myofiber diameter, long diameter, circumference, density, area, etc.
1.5 analytical methods
The data were collated using Excel and one-wayANOVA in SPSS 25 software for significance analysis.
2. Test results
2.1 Effect of fermented sweet Potato residues on growth Properties of Gandong black pigs
As can be seen from table 2, the initial body weight of the Gandong black pigs in each group has no significant difference (P > 0.05), and the final body weight, average daily feed intake, average daily weight gain and feed weight ratio of the 15% addition group are slightly higher than those of the control group and the 10% addition group, but the difference is not significant (P > 0.05) after the feeding test for 51 days; the control group had a final body weight, average daily feed intake, average daily weight gain, and a feed weight ratio lower than the 10% addition group, but no significant difference (P > 0.05). Compared with the control group, the cost of the test composition (how much money is spent to raise pigs and one jin of meat) is reduced (p is more than or equal to 0.05 and less than 0.10).
TABLE 2 comparison of growth traits of Gandong black pigs in different treatment groups
| Project | Control group | 10% addition group | 15% addition group |
| Initial weight/kg | 79.63±7.22Aa | 79.79±6.07Aa | 84.79±5.10Aa |
| Terminal body weight/kg | 102.13±10.79Aa | 102.5±7.17Aa | 108.79±8.24Aa |
| Average daily feed intake/kg | 2.13±0.31Aa | 2.15±0.12Aa | 2.29±0.37Aa |
| Average daily gain/kg | 0.44±0.07Aa | 0.45±0.03Aa | 0.47±0.08Aa |
| Ratio of material to weight | 4.83±0.10Aa | 4.84±0.10Aa | 4.89±0.11Aa |
| Cost price | 9.61±0.20Aa | 9.34±0.19Aa | 9.29±0.20Aa |
Note that: the different lowercase and uppercase letters of the same row represent significant differences (P < 0.05) and extremely significant differences (P < 0.01), respectively; the table below is the same.
2.2 Effect of fermented sweet Potato residues on Gandong Black pig slaughtering Property
As can be seen from Table 3, the selected Gandong black pigs have a slaughter weight of about 110kg and a rib 14 pair. The average live weight and carcass weight of the two test groups are higher than those of the control group, but the difference is not obvious (P > 0.05); 10% of the added groups had carcass slant length, backfat thickness, skin thickness, eye muscle area, slaughter rate, fat rate, bone rate lower than the control group, but did not reach significant difference level (P > 0.05); the 15% added group had carcass slant length, skin thickness, and bone rate higher than the control group and 10% added group, but no significant difference (P > 0.05); the control skin rate was significantly higher than the 2 test groups (P < 0.05). No significant differences (P > 0.05) in cardiac, gastric, spleen, liver and lung indices between groups; the 10% addition group had a significantly higher kidney index than the other two groups (P < 0.05).
TABLE 3 comparison of slaughter Properties of Gandong black pigs from different treatment groups
| Project | Control group | 10% addition group | 15% addition group |
| Active weight/kg | 107.25±12.92Aa | 109.00±9.37Aa | 111.5±15.62Aa |
| Carcass weight/kg | 76.94±9.09Aa | 77.13±6.82Aa | 78.16±8.31Aa |
| Carcass slant length/cm | 75.13±1.49Aa | 73.63±2.43Aa | 77.75±5.89Aa |
| Backfat thickness/cm | 42.64±9.83Aa | 41.2±1.73Aa | 35.15±8.36Aa |
| Pi Hou/cm | 4.42±0.55Aa | 4.12±0.72Aa | 4.98±2.08Aa |
| Rib logarithm | 14.00±0.00Aa | 14.00±0.00Aa | 14.00±0.00Aa |
| Area of eye muscle/cm 2 | 33.61±3.95Aa | 31.25±4.13Aa | 31.82±5.18Aa |
| Slaughter Rate/% | 71.75±1.04Aa | 70.75±1.17Aa | 70.36±2.70Aa |
| Lean meat percentage/% | 46.71±4.65Aa | 49.21±2.82Aa | 48.13±3.26Aa |
| Fat percentage/% | 33.97±6.78Aa | 32.89±2.85Aa | 33.01±5Aa |
| Skin rate/% | 10.34±1.33Aa | 9.1±0.53Aab | 8.29±0.76Ab |
| Bone rate/% | 8.97±1.48Aa | 8.81±0.67Aa | 10.57±1.91Aa |
| Cardiac index | 0.31±0.01Aa | 0.35±0.04Aa | 0.34±0.06Aa |
| Gastric index | 0.69±0.11Aa | 0.66±0.11Aa | 0.68±0.07Aa |
| Liver index | 1.07±0.09Aa | 1.12±0.09Aa | 1.20±0.11Aa |
| Spleen index | 0.19±0.05Aa | 0.16±0.04Aa | 0.16±0.01Aa |
| Kidney index | 0.30±0.02Aa | 0.37±0.03Ab | 0.26±0.05Aa |
| Lung index | 0.68±0.03Aa | 0.65±0.04Aa | 0.78±0.12Aa |
As can be seen from Table 4, there was no significant change in pH of the 1h and 24h muscles after slaughter of pigs in the two test groups compared with the control group (P>0.05 Amplitude of pH change (pH) 1min -pH 24h ) No significant difference (P)>0.05 A) is provided; the 15% addition group had a flesh color score significantly higher than the control group (P<0.01 With 10% of the added groups being significantly more flesh colored than the control group (P)<0.05 The 15% addition group cross-sectional meat color L values were significantly higher than the control group and the other test group (P<0.05 No difference between the control group and both test groups at the a and b values (P>0.05). 15% addition group marble score significantly higher than 10% addition group (P<0.05 Higher than the control group (P)>0.05 A) is provided; 15% of the added group cooked meat has a shear force significantly lower than that of the pairPhoto group (P)<0.05 A) is provided; there was no significant difference in the cooked meat rate of the two test groups and the control group in 48h drip loss (P>0.05)。
TABLE 4 comparison of Gandong Carnis Sus Domestica quality traits in different treatment groups
| Project | Control group | 10% addition group | 15% addition group |
| pH 1h | 6.5±0.09Aa | 6.44±0.29Aa | 6.15±0.25Aa |
| pH 24h | 5.47±0.11Aa | 5.52±0.14Aa | 5.64±0.26Aa |
| Amplitude of pH change | 1.04±0.13Aa | 0.91±0.15Aa | 0.51±0.26Aa |
| Flesh color scoring | 2.75±0.65Aa | 4.00±0.71ABb | 4.25±0.29Bb |
| Flesh color L | 43.21±1.32Bb | 42.98±1.13Bb | 48.58±2.56Aa |
| a* | 18.73±0.61Aa | 18.6±0.84Aa | 18.69±1.44Aa |
| b* | 0.54±0.34Aa | 0.62±0.27Aa | 1.17±0.55Aa |
| Marble Dan Pingfen | 2.50±0.91Aa | 2.00±0.58Aa | 3.13±0.85Ab |
| Cooked meat shear force/N | 62.28±9.02Aa | 55.35±7.05Aa | 50.93±18.48Aab |
| Cooked meat rate | 67.88±4.46Aa | 67.13±0.54Aa | 63.93±0.94Aa |
| 48h drip loss/% | 1.40±0.34Aa | 1.93±0.30Aa | 1.86±1.63Aa |
2.3 muscle nutrient
As can be seen from table 5, there was no significant difference in moisture, crude fat, crude protein, inosinic acid, ash, cholesterol content (P > 0.05) for each group, but cholesterol was lower for both test groups than for the control group.
TABLE 5 comparison of nutritional ingredients of Gandong Carnis Sus Domestica from different treatment groups
2.4 myofibrillar histology Properties
As can be seen from table 6, the diameter, length and circumference of the muscle fiber were significantly lower in the 15% added group than in the control group (P < 0.05), and the density of the muscle fiber was higher than in the control group (P > 0.05). The diameter, length and circumference of the muscle fiber of the 10% addition group pigs are significantly higher than those of the 15% addition group (P < 0.01), the area of the muscle fiber is significantly higher than that of the 15% addition group (P < 0.05), and the density is significantly lower than that of the 15% addition group (P < 0.05).
TABLE 6 comparison of muscle fiber tissue characteristics of Gandong Carnis Sus Domestica in different treatment groups
| Project | Control group | 10% addition group | 15% addition group |
| Diameter/. Mu.m | 52.76±4.29ABa | 58.41±2.89Aa | 45.66±3.10Bb |
| Long diameter/. Mu.m | 64.09±4.57ABa | 70.37±2.87Aa | 55.33±4.75Bb |
| Perimeter/μm | 179.29±12.88ABa | 199.22±7.50Aa | 156.26±11.75Bb |
| Area/(um) 2 ) | 1970.00±313.48Aab | 2432.42±437.34Aa | 1583.33±262.17Ab |
| Density/(root/mm) 2 ) | 523.64±90.03Aab | 426.69±73.49Ab | 658.86±106.17Aa |
3. Conclusion(s)
The application aims to study the influence of adding fermented sweet potato residues into feed to feed Gandong black pigs on growth performance, meat quality and myofiber indexes of the Gandong black pigs. 36 Gandong black pigs with average weight of about 80kg were selected and randomly divided into 3 groups of 4 replicates (columns) each, 3 pigs each. Group I is a control group, and basic ration is fed; group II is 10% fermented sweet potato residue instead of corn test group, group III is 15% fermented sweet potato residue instead of corn test group, test period 58d, wherein the pre-test period is 7d, and the positive test period is 51d. The results show that 1) the average daily feed intake, average daily weight gain and feed weight ratio of the 15% addition group are slightly higher than those of the control group and the 10% addition group; compared with the control group, the raising cost price of the test group (how much money is spent raising pigs to grow one jin of meat) is reduced (p is more than or equal to 0.05 and less than 0.10). 2) Compared with the control group, the lean meat percentage of the Gandong black pigs in the 10% addition group and the 15% addition group is slightly improved; control skin rate was significantly higher than 2 test groups (P < 0.05); the 10% addition group had a significantly higher kidney index than the other two groups (P < 0.05). 3) The 15% added group flesh color score was significantly higher than the control group (P < 0.01), and the 10% added group flesh color was significantly higher than the control group (P < 0.05); the 15% addition group cross-section flesh color L values were significantly higher than the control group and the other test group (P < 0.05); 15% addition group marble score was significantly higher than 10% addition group (P < 0.05); the 15% addition group had significantly lower cooked meat shear than the control group (P < 0.05). 4) Cholesterol was reduced in both test groups of pork compared to the control group. 5) The diameter, length and perimeter of the myofibers of the 15% added group pigs are significantly lower than those of the control group (P < 0.05), and the density of the myofibers is higher than that of the control group pigs (P > 0.05). The diameter, length and circumference of the muscle fiber of the 10% addition group pigs are significantly higher than those of the 15% addition group (P < 0.01), the area of the muscle fiber is significantly higher than that of the 15% addition group (P < 0.05), and the density is significantly lower than that of the 15% addition group (P < 0.05). In conclusion, the addition of the fermented sweet potato residues in the diet can reduce the feed weight ratio of Gandong black pigs, reduce the feeding cost, reduce the skin rate, reduce the cholesterol content, reduce the shearing force, make the muscles tender, reduce the diameter, the long diameter and the perimeter of muscle fibers and improve the meat quality. Under the test condition of the application, 15% of fermented sweet potato residue is added into the Gandong black pig diet, so that the fattening effect is better.
Comparative example 1
The difference from example 1 is that the fermentation broth is prepared: taking a plastic bucket as a container, putting 50kg of brown sugar into 500kg of water, stirring until the brown sugar is completely dissolved, then sequentially adding 0.5kg of EM fermentation liquid, 1.5kg of bean pulp fermentation agent and 0.4kg of urea, continuously stirring until the materials are dissolved, covering a bucket cover tightly, fermenting at 37 ℃, wherein the third day, the occurrence of fine bubbles in the water is seen, the bubbles become denser after the fourth day, fermenting until the bubbles stop, and obtaining the fermentation liquid.
As a result, it was found that the average daily feed intake of the feed prepared in this comparative example was reduced by about 3%, and the meat quality and taste were poor.
Comparative example 2
The difference is that the mass of the EM broth in the broth is replaced with the soybean meal starter.
As a result, it was found that the average daily feed intake of the feed prepared in this comparative example was reduced by about 8%, and the meat quality and taste were poor.
Comparative example 3
The difference with example 1 is that the preparation of fermented sweet potato residue: taking a sealed plastic bucket as a container, and fermenting the sweet potato residues and the fermentation liquor for 5 days at room temperature according to the mass ratio of 50:2 to obtain the fermented sweet potato residues.
As a result, it was found that the average daily feed intake of the feed prepared in this comparative example was reduced by about 5%, and the meat quality and taste were poor.
Comparative example 4 is the same as example 1 except that in the preparation of the fattening pig feed for the Gandong black pigs, the ratio of the raw materials is as follows: corn 50%, fermented sweet potato residue 20% and concentrate 30%
As a result, it was found that the average daily feed intake of the feed prepared in this comparative example was reduced by about 2%, and the meat quality and taste were poor.
The present application is not limited to the above-mentioned embodiments, and any changes or substitutions that can be easily understood by those skilled in the art within the technical scope of the present application are intended to be included in the scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.
Claims (8)
1. The fermented sweet potato residue for feeding Gandong black pig fattening pigs is characterized by being prepared by mixing and fermenting sweet potato residue and fermentation liquor according to the mass ratio of 50:1.
2. The fermented sweet potato residue for feeding a Gandong black pig finishing pig of claim 1, wherein the preparation method of the fermentation broth comprises the following steps:
weighing raw materials according to mass, dissolving brown sugar in water, sequentially adding EM fermentation liquid, soybean meal starter and urea, stirring until the materials are dissolved, and fermenting at 37 ℃ under sealed conditions until bubbles stop to obtain fermentation liquid.
3. The fermented sweet potato residue for feeding a Gandong black pig finishing pig of claim 2, wherein the raw materials comprise, in parts by weight: 1 part of EM fermentation liquid, 1 part of soybean meal starter, 40 parts of brown sugar, 0.4 part of urea and 500 parts of water.
4. The fermented sweet potato residue for feeding a Gandong black pig finishing pig of claim 2, wherein the sample is stirred once daily during fermentation.
5. A method for preparing fermented sweet potato residue for feeding a fattening pig for Gandong black pigs according to any one of claims 1-4, comprising the following steps: mixing sweet potato residue with the fermentation liquor, and fermenting for 5 days under the sealed condition at room temperature to obtain the fermented sweet potato residue.
6. The feed is characterized by comprising the following raw materials in percentage by mass: 10.5% of fermented sweet potato residue fed to a Gandong black pig fattening pig according to any one of claims 1-4, 30% of concentrate and 59.5% of corn.
7. The feed of claim 6, wherein the concentrate comprises the following materials: puffed soybean, whey powder, soybean oil, fish meal and premix.
8. Use of the feed according to claim 6 or 7 as a feed for fattening a pig in Gandong black pigs.
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