CN117016678A - Wood vinegar feed additive and preparation method thereof - Google Patents
Wood vinegar feed additive and preparation method thereof Download PDFInfo
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- CN117016678A CN117016678A CN202311269167.3A CN202311269167A CN117016678A CN 117016678 A CN117016678 A CN 117016678A CN 202311269167 A CN202311269167 A CN 202311269167A CN 117016678 A CN117016678 A CN 117016678A
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- parts
- feed additive
- wood vinegar
- feed
- inulin
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- 239000002023 wood Substances 0.000 title claims abstract description 46
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 45
- 239000000052 vinegar Substances 0.000 title claims abstract description 45
- 239000003674 animal food additive Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 25
- 229930182817 methionine Natural products 0.000 claims abstract description 25
- 229920001202 Inulin Polymers 0.000 claims abstract description 24
- 229940029339 inulin Drugs 0.000 claims abstract description 24
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 24
- 108010059892 Cellulase Proteins 0.000 claims abstract description 18
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- 239000000203 mixture Substances 0.000 claims description 18
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- 235000013594 poultry meat Nutrition 0.000 description 23
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- 239000000654 additive Substances 0.000 description 11
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- 235000018212 Betula X uliginosa Nutrition 0.000 description 8
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- 229960004452 methionine Drugs 0.000 description 7
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- 239000006041 probiotic Substances 0.000 description 5
- 235000018291 probiotics Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
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- 244000144972 livestock Species 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 150000002989 phenols Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 102100037850 Interferon gamma Human genes 0.000 description 3
- 108010074328 Interferon-gamma Proteins 0.000 description 3
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- 108010084185 Cellulases Proteins 0.000 description 2
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
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- 239000000835 fiber Substances 0.000 description 2
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- 229940099472 immunoglobulin a Drugs 0.000 description 2
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
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- 150000001298 alcohols Chemical class 0.000 description 1
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- 239000003651 drinking water Substances 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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- 210000000987 immune system Anatomy 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000000091 immunopotentiator Effects 0.000 description 1
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- 230000002458 infectious effect Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- 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
- 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
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
-
- 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
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- 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
- A23K20/163—Sugars; Polysaccharides
-
- 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
- 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
- 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
-
- 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)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Birds (AREA)
- Mycology (AREA)
- Botany (AREA)
- Sustainable Development (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Fodder In General (AREA)
Abstract
The application discloses a wood vinegar feed additive and a preparation method thereof, and relates to the technical field of feed additives, wherein the technical scheme comprises the following components in parts by mass: 13-20 parts of inulin: 6-10 parts of methionine: 3-5 parts of cellulase: 1-2 parts of wood vinegar: 25-35 parts of compound vitamin: 6-10 parts of pectin: 6-10 parts of fish meal: 15-20 parts of soybean oil: 3-5 parts of flavoring agent: 1-3 parts. The feed additive is prepared from all natural raw materials, chemical addition is avoided, the safety of birds and the environment is ensured, the immunity of the birds can be improved, the occurrence of diseases is reduced, the production efficiency is enhanced, the wood vinegar and the inulin are beneficial to optimizing the intestinal microbial environment, improving the nutrition absorption and being beneficial to the healthy growth of the birds, and the cellulase and the methionine can improve the nutritive value of the feed.
Description
Technical Field
The application relates to the technical field of feed additives, in particular to a wood vinegar feed additive and a preparation method thereof.
Background
The effective prevention and control of the epidemic disease of the poultry are the basis for guaranteeing the health and stable development of the breeding industry, and the enhancement of the immunity of animals is a key measure for improving the prevention and control level of the epidemic disease of the poultry, which is an important guarantee in the production of the poultry. The enhancement of poultry immunity focuses on the development of epidemic prevention from the susceptible animal, one of three fundamental conditions for the occurrence of infectious diseases. Through enhancing the immunity of the poultry, the poultry can be ensured to be always in the optimal production state, and the chance of epidemic disease occurrence is reduced to the greatest extent, thereby realizing the green, healthy and sustainable development of poultry cultivation and obtaining the greatest social and economic benefits. Therefore, the natural, low-toxicity and drug residue-free green immunopotentiator is a key subject for the research and development of the current breeding industry.
The wood vinegar is a reddish brown liquid obtained by condensing and separating a steam gas mixture derived from biomass such as agricultural and forestry wastes and the like after carbonization in carbonization equipment, and is a natural mixture with very complex components. The main components of the compound are organic acid, phenols, alcohols and ketones, wherein the organic component has the largest content of acetic acid and high activity, the ortho-substituted phenol compound has higher activity than phenol, the pH value is 1.5-3.7, and the compound does not contain any cancerogenic substances, thus the compound belongs to green environment-friendly substances. Experiments on poultry fed with pyroligneous liquor additives show that the product can obviously enhance the body immunity of the poultry. At present, wood vinegar is used as a poultry immunity enhancer, and is freshly reported at home and abroad.
Disclosure of Invention
In order to achieve the aim of the application, aiming at the technical problems, the application provides a wood vinegar feed additive, which comprises the following components in parts by weight:
saccharomyces cerevisiae: 13-20 parts of a lubricant;
inulin: 6-10 parts;
methionine: 3-5 parts;
cellulase: 1-2 parts;
wood vinegar: 25-35 parts of a lubricant;
compound vitamins: 6-10 parts;
pectin: 6-10 parts;
fish meal: 15-20 parts of a lubricant;
soybean oil: 3-5 parts;
flavoring agent: 1-3 parts.
The preparation method of the wood vinegar comprises the following steps:
(1) Condensing and separating a steam gas mixture led out by dry distillation pyrolysis of broad-leaved tree trunks to obtain reddish brown liquid;
(2) Pouring the obtained reddish brown liquid into a container, standing for ageing and separating for more than or equal to 1 year, and collecting the middle clear part to obtain crude pyroligneous liquor;
(3) And distilling the crude pyroligneous liquor again at normal pressure to obtain pyroligneous liquor.
The broadleaf tree grows into the broadleaf tree which grows for more than 100 years in the growing period of 46 degrees in North latitude.
The redistillation conditions in the step (3) are as follows: firstly, quickly heating to 98 ℃, then slowly heating to 100 ℃, and splitting to obtain wood vinegar.
The preparation method of the wood vinegar feed additive comprises the following steps:
s1: mixing Saccharomyces cerevisiae, inulin, methionine, cellulase, compound vitamins, pectin and fish meal in a mixer until uniform;
s2: after mixing, wood vinegar and soybean oil are gradually added, and mixing is continued until wet components are uniformly distributed;
s3: placing the mixture into an incubator preheated to 50-60 ℃, keeping the humidity between 70-80%, and incubating for about 30-50 minutes;
s4: granulating the mixture by a feed tablet press, wherein the pressure of the tablet press is set to 1000-1500 psi, and the temperature is kept at room temperature;
s5: drying the granulated feed additive in a dryer, and then placing the dried feed additive in a well-ventilated place to cool the feed additive to room temperature;
s6: uniformly spreading flavoring agent on the cooled feed additive, and packaging with moisture-proof and oxidation-proof packaging material.
The application also provides a preparation method of the wood vinegar feed additive, which comprises the following steps:
s1: mixing Saccharomyces cerevisiae, inulin, methionine, cellulase, compound vitamins, pectin and fish meal in a mixer until uniform;
s2: after mixing, wood vinegar and soybean oil are gradually added, and mixing is continued until wet components are uniformly distributed;
s3: placing the mixture into a preheated incubator;
s4: granulating the mixture by a feed tablet press, wherein the pressure of the tablet press is set to 1000-1500 psi, and the temperature is kept at room temperature;
s5: drying the granulated feed additive in a dryer, and then placing the dried feed additive in a well-ventilated place to cool the feed additive to room temperature;
s6: uniformly spreading flavoring agent on the cooled feed additive, and packaging with moisture-proof and oxidation-proof packaging material;
wherein the raw materials and the mass parts are as follows,
saccharomyces cerevisiae: 13-20 parts of a lubricant;
inulin: 6-10 parts;
methionine: 3-5 parts;
cellulase: 1-2 parts;
wood vinegar: 25-35 parts of a lubricant;
compound vitamins: 6-10 parts;
pectin: 6-10 parts;
fish meal: 15-20 parts of a lubricant;
soybean oil: 3-5 parts;
flavoring agent: 1-3 parts.
The preparation method of the wood vinegar comprises the following steps:
(1) Condensing and separating a steam gas mixture led out by dry distillation pyrolysis of broad-leaved tree trunks to obtain reddish brown liquid;
(2) Pouring the obtained reddish brown liquid into a container, standing for ageing and separating for more than or equal to 1 year, and collecting the middle clear part to obtain crude pyroligneous liquor;
(3) And distilling the crude pyroligneous liquor again at normal pressure to obtain pyroligneous liquor.
The broadleaf tree grows into the broadleaf tree which grows for more than 100 years in the growing period of 46 degrees in North latitude.
The redistillation conditions in the step (3) are as follows: firstly, quickly heating to 98 ℃, then slowly heating to 100 ℃, and splitting to obtain wood vinegar.
The humidity of the incubator is kept between 70 and 80 percent, the incubator is hatched for 30 to 50 minutes, and the incubator is preheated to 50 to 60 ℃.
The wood vinegar is an organic liquid produced by pyrolysis of wood, and the main components of the wood vinegar comprise various phenolic compounds, aldehyde compounds, ketone compounds and organic acids, and have the following functions:
antibacterial action: many components of wood vinegar, such as phenols and organic acids, have antibacterial effects. They can inhibit harmful bacteria in intestinal tract, improve intestinal microbial environment, reduce intestinal diseases, and thus help to enhance fowl immunity.
Anti-inflammatory action: some components in wood vinegar, such as phenols and organic acids, also have anti-inflammatory effects. They can reduce inflammatory response in birds, reduce oxidative stress, and help to enhance the health and resistance of birds.
Improving intestinal environment: the wood vinegar can improve intestinal environment, promote growth of probiotics, and inhibit growth of harmful bacteria. Intestinal microbial balance is very important for the health and immunity of birds, because the intestinal tract is an important immune organ in the body and a large number of immune cells are present.
Stimulating appetite: the wood vinegar has a special fragrance, can stimulate the appetite of the poultry and increase the intake of the feed, thereby providing more nutrient substances and being beneficial to enhancing the immunity of the poultry.
The pyroligneous liquor prepared according to the application does not contain toxic and carcinogenic chemical components, which makes it safer and healthier and more suitable as a feed additive for poultry. Moreover, by accurately controlling the distillation temperature, the effective components can be reserved to the maximum extent, so that the effect of the wood vinegar is better.
High latitude growth: north latitude 46 means that the tree grows in temperate climates that have both sufficient rainfall to nourish the tree and sufficient seasonal variation to whip the tree for chemical defense. Such environmental conditions may make the biochemical components in the broad-leaved tree more abundant, and thus the resulting pyroligneous liquor more complex and effective.
Long-life growth: broadleaf trees in growth over 100 years accumulate significant amounts of antioxidant substances and other defensive compounds over their life cycle, which may be converted to a portion of pyrolysed liquor during pyrolysis. This means that the pyroligneous liquor may have stronger antioxidant and antibacterial properties.
Saccharomyces cerevisiae is a nutrient-rich microorganism that contains abundant proteins, vitamins, minerals, and amino acids. Wherein, the beta-glucan and the nucleic acid in the yeast can improve the immunity of livestock and poultry and promote the growth of the livestock and poultry. When the yeast and the wood vinegar are combined, the oxidation resistance of the wood vinegar can protect the nutritional ingredients in the yeast from being damaged by oxidation, so that the nutritional ingredients are better absorbed and utilized by livestock and poultry.
Inulin is a prebiotic, and can promote the growth of intestinal probiotics, optimize the intestinal environment and improve the absorption efficiency of nutrition. When the inulin-type wood vinegar is used together with wood vinegar, phenolic substances, organic acids and other components in the wood vinegar can improve acid-base environment of intestinal tracts, and the inulin-type wood vinegar is beneficial to growth of inulin-type growth promoting bacteria.
Methionine is a limiting amino acid necessary for livestock and poultry, and can participate in antioxidant reaction in animal bodies, so that the anti-stress capability of animals is improved. Under the action of wood vinegar, the intestinal environment can be improved, and the absorption efficiency of methionine can be improved;
the cellulose can decompose fibers in the feed, so that the digestibility of the feed is improved, the short-chain fatty acid of a fermentation product generated by decomposition is also beneficial to intestinal health, when the cellulose is used together with the pyroligneous liquor, the pyroligneous liquor can improve the intestinal environment and is beneficial to the action of enzymes, and meanwhile, the antioxidant components in the pyroligneous liquor can also protect the enzymes from oxidative damage and improve the activity of the enzymes.
Inulin can promote the growth of intestinal probiotics, while Saccharomyces cerevisiae can grow with nutrients provided by inulin.
Methionine, an antioxidant substance, helps yeast resist oxidative stress and increases its ability to survive and grow.
Cellulases can break down the cellulose in the feed to produce some low molecular sugars and short chain fatty acids, which are important nutrient sources for probiotics (including those that promote growth by inulin), and can break down the cellulose in the feed to increase the nutrients available in the feed, including methionine, thereby increasing methionine utilization.
The technical scheme provided by the embodiment of the application has the beneficial effects that:
1. all natural raw materials: the application adopts natural raw materials, has no chemical additive, has no side effect on poultry, and is environment-friendly. Wherein, the wood vinegar comes from broad-leaved tree trunks with the north latitude of 46 degrees and the growth period of more than 100 years, and the quality of the product is ensured through careful distillation and aging.
2. Improving the immunity of poultry: in the feed additive, components such as pyroligneous liquor, saccharomyces cerevisiae, inulin, methionine and cellulase act together, so that the immunity of birds can be effectively improved, the occurrence of diseases is reduced, and the production efficiency and the product quality of the birds are improved.
3. Improving intestinal environment: the wood vinegar and the inulin can improve the intestinal microbial environment, promote the growth of probiotics and inhibit harmful bacteria, thereby improving the nutrition absorption efficiency of the poultry and being beneficial to the growth and development of the poultry.
4. Improving the nutritive value of the feed: the cellulase can decompose fibers in the feed, release more nutrients and improve the utilization rate of the feed. Methionine is a limiting amino acid and is critical to the growth and development of birds.
5. Promoting appetite: the wood vinegar has a special fragrance, can stimulate the appetite of the poultry and increase the intake of the feed, thereby providing more nutrient substances and being beneficial to enhancing the immunity of the poultry.
Detailed Description
The present application will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present application more apparent. Of course, the specific embodiments described herein are for purposes of illustration only and are not intended to limit the application.
Example 1: the preparation method of the wood vinegar comprises the following steps:
step one: and (3) carrying out destructive distillation pyrolysis on birch branches growing at 46 ℃ in North latitude and over 100 years in growing period, and condensing and separating the obtained vapor-gas mixture to obtain reddish brown liquid.
Step two: pouring the obtained reddish brown liquid into a container, standing for ageing and separating for 1 year, and collecting the middle clear part to obtain crude pyroligneous liquor.
Step three: and (3) distilling the crude pyroligneous liquor again under normal pressure, firstly rapidly heating to 98 ℃, then gradually heating to 100 ℃, and splitting to obtain pyroligneous liquor.
The preparation method of the feed additive comprises the following components in parts by mass:
step one: first, 20 parts of Saccharomyces cerevisiae, 10 parts of inulin, 5 parts of methionine, 2 parts of cellulase, 10 parts of multivitamin, 10 parts of pectin and 20 parts of fish meal are added to a mixer and mixed until uniform.
Step two: after mixing, 35 parts of pyroligneous liquor and 5 parts of soybean oil were gradually added while continuing mixing until the wet ingredients were uniformly distributed.
Step three: the mixture was placed in an incubator preheated to 60℃with the humidity of the incubator set at 80% and kept incubated for 50 minutes.
Step four: the mixture was granulated by a feed tablet press, the pressure of which was set at 1500 psi while maintaining room temperature.
Step five: the granulated feed additive is put into a dryer for drying, and then is placed in a well-ventilated place for cooling to room temperature.
Step six: 3 parts of flavoring agent is uniformly spread on the cooled feed additive, and then the feed additive is packaged by using a moisture-proof and oxidation-proof packaging material.
Example 2: the procedure is as in example 1, except that commercially available general birch is used.
Example 3: the procedure was as in example 1, except that basswood was used.
Example 4: the procedure was as in example 1, except that zelkova schneideriana was used.
Example 5: the implementation is the same as in example 1, except that the preparation method of the additive is as follows, and the parts of the added components are in parts by weight:
step one: first, 13 parts of Saccharomyces cerevisiae, 6 parts of inulin, 3 parts of methionine, 1 part of cellulase, 6 parts of multivitamin, 6 parts of pectin and 15 parts of fish meal are added to a mixer and mixed until uniform.
Step two: after mixing, 25 parts of pyroligneous liquor and 3 parts of soybean oil were gradually added while continuing mixing until the wet ingredients were uniformly distributed.
Step six: uniformly spraying 1 part of flavoring agent on the cooled feed additive.
Example 6: the implementation is the same as in example 1, except that the additive is prepared as follows:
step one: first, 20 parts of Saccharomyces cerevisiae, 10 parts of inulin, 5 parts of methionine, 2 parts of cellulase, 10 parts of multivitamin, 10 parts of pectin and 20 parts of fish meal are added to a mixer and mixed until uniform.
Step two: after mixing, 35 parts of pyroligneous liquor and 5 parts of soybean oil were gradually added while continuing mixing until the wet ingredients were uniformly distributed.
Step six: 3 parts of flavoring agent are uniformly spread on the cooled feed additive.
Example 7: the implementation is the same as in example 1, except that the additive is prepared as follows:
step three: the mixture was placed in an incubator preheated to 50 ℃, the humidity of the incubator was set at 70%, and incubation was maintained for 30 minutes.
Example 8: the implementation is the same as in example 1, except that the additive is prepared as follows:
step three: the mixture was placed in an incubator preheated to 60℃with the humidity of the incubator set at 80% and kept incubated for 50 minutes.
Example 9: the implementation is the same as in example 1, except that the additive is prepared as follows:
step four: the mixture was granulated by a feed tablet press, the pressure of which was set at 1000 psi while maintaining room temperature.
Example 10: the implementation is the same as in example 1, except that the additive is prepared as follows:
step four: the mixture was granulated by a feed tablet press, the pressure of which was set at 1500 psi while maintaining room temperature.
Example 11: the procedure was as in example 1, except that the wood vinegar content was 30 parts.
Example 12: the procedure is as in example 1, except that the Saccharomyces cerevisiae is present in an amount of 15 parts.
Example 13: the procedure is as in example 1, except that the pressure of the tablet press in S4 is set at 1200 psi.
Example 14: the procedure was the same as in example 1, except that the standing aging separation time was 2 years in the preparation of pyroligneous liquor.
Comparative example 1: the procedure is as in example 1, except that Saccharomyces cerevisiae is not added.
Comparative example 2: the procedure was as in example 1, except that no inulin was added.
Comparative example 3: the procedure is as in example 1, except that methionine is not added.
Comparative example 4: the procedure was as in example 1, except that no cellulase was added.
Comparative example 5: the procedure was as in example 1, except that Saccharomyces cerevisiae, inulin, methionine, and cellulase were not added.
Animal test:
120 white feather broilers, 1 day old, purchased from Shandong Min and animal husbandry stock, were randomly divided into 2 groups of 60. Group I is control group, and is fed with complete feed. 0.8 part of feeding additive of other groups, 99.2 parts of complete feed, uniformly stirring in an acid-resistant container, adding normal feed to process the complete feed, and continuously feeding for 42 days; the newcastle disease (ND LaSota) attenuated vaccine of 1 head plume is respectively dropped into eyes and nose at 7d, and 21 d drinking water is used for immunizing the newcastle disease-chicken infectious bronchitis (ND LaSota+IB H120 strain) bivalent attenuated vaccine. From each group, 10 chickens were randomly drawn at 7, 14, 21, 28, 35, 42, d, respectively, and the relevant index was tested with 4 h of pre-test fasting water.
1. Variation of ND antibody titres in serum
From the above data, we can see that example 1 shows the highest antibody level at all changes in ND antibody titer, and that the feed additive of example 1 contains all the mentioned nutrients such as saccharomyces cerevisiae, inulin, methionine, cellulase, etc., helping to boost the chicken immune system and thus produce more antibodies.
Some of the examples of comparative examples 1 to 5 did not add all nutrients, and the results showed that the chickens of these examples only produced lower levels of antibodies. In particular, comparative example 5, which shows the lowest antibody level without addition of Saccharomyces cerevisiae, inulin, methionine, cellulase, further demonstrates the importance of these components to increase antibody levels.
Whereas for examples 2 to 4 and comparative example I, although different types of trees were used, the antibody titer was still higher than for the control and comparative examples, indicating that pyroligneous liquor plays an important role in increasing the antibody level. And the effect is particularly obvious for trees with special dimensions and years.
2. Lymphocyte conversion
In all examples, lymphocyte conversion rates of example 1, example 3, example 4 and example 8 were relatively high on all sampling days. This is due to the fact that the preparation method or the ingredients used are advantageous in some critical aspects. The wood vinegar is used more effectively, and the key steps of the feed additive preparation method are more effective.
In the comparative example, the lymphocyte conversion rate of comparative example 5 was relatively low in all sampling days. Because it does not add the key components of Saccharomyces cerevisiae, inulin, methionine, cellulases, which may have a significant impact on lymphocyte transformation rate.
The lymphocyte conversion rate of example 2 was lower than that of other examples because it uses general birch on the market instead of birch of 46 ° north latitude and more than 100 years of growing period.
The lymphocyte conversion was significantly lower for group I than for all other groups, since no additives were added.
3. Changes in IL-2 content in peripheral blood
4. Variation of IFN-gamma content in peripheral blood
The IL-2 content and IFN-gamma content of example 1 were always the highest among all experimental and control groups. This shows that the addition of components such as Saccharomyces cerevisiae, inulin, methionine, cellulose and the like into the feed additive and the pyroligneous liquor prepared by dry distillation and pyrolysis of birch branches with 46 North latitude and more than 100 years of growing period can obviously improve the content of IL-2. The control group had relatively low IL-2 content, indicating that these components had a significant effect on IL-2 content, IFN-gamma content. In contrast, comparative examples 1 and examples 2 to 4, pyrolysed wood vinegar prepared by dry distillation using different kinds of trees had little effect on the IL-2 content.
5. CD4+ T lymphocyte subpopulation, chicken CD8+ T lymphocyte subpopulation, chicken immunoglobulin A (IgA), chicken immunoglobulin M (IgM), chicken immunoglobulin G (IgG) indexes
Experimental data show that different preparation processes and raw material selections have significant influence on the immune effect of chickens. In example 1, birch in a specific growth environment and growth period and additives in a specific ratio were used, and the obtained feed additive had a good immune effect on chickens. In the comparative examples, the chicken immune effect was reduced by removing some components (such as Saccharomyces cerevisiae, inulin, methionine or cellulase). In examples 2 to 4, the raw materials for preparing the pyroligneous liquor were changed, and the pyroligneous liquor prepared by using birch, basswood and zelkova schneideriana was different in the immune effect to chicken from the experimental data, wherein the effect of preparing the pyroligneous liquor by using birch was good.
In examples 7-8, the conditions for enzyme activation were changed, and experimental data showed that the temperature and humidity of enzyme activation had a certain effect on the immune effect of chickens.
The foregoing description of the preferred embodiments of the application is not intended to limit the application to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the application are intended to be included within the scope of the application.
Claims (4)
1. The wood vinegar feed additive is characterized by comprising the following components in parts by mass:
saccharomyces cerevisiae: 13-20 parts of a lubricant;
inulin: 6-10 parts;
methionine: 3-5 parts;
cellulase: 1-2 parts;
wood vinegar: 25-35 parts of a lubricant;
compound vitamins: 6-10 parts;
pectin: 6-10 parts;
fish meal: 15-20 parts of a lubricant;
soybean oil: 3-5 parts;
flavoring agent: 1-3 parts.
2. The pyroligneous feed additive according to claim 1, characterized in that the process for the preparation of pyroligneous comprises the steps of:
(1) Condensing and separating a steam gas mixture led out by dry distillation pyrolysis of broad-leaved tree trunks to obtain reddish brown liquid;
(2) Pouring the obtained reddish brown liquid into a container, standing for ageing and separating for more than or equal to 1 year, and collecting the middle clear part to obtain crude pyroligneous liquor;
(3) And (3) redistilling the crude pyroligneous liquor at normal pressure to obtain pyroligneous liquor, wherein the redistillation conditions are as follows: firstly, quickly heating to 98 ℃, then slowly heating to 100 ℃, and splitting to obtain wood vinegar, wherein the broad-leaved tree grows in the growing period of 46 ℃ in North latitude for more than 100 years.
3. The preparation method of the wood vinegar feed additive is characterized by comprising the following steps of:
s1: mixing 13-20 parts of saccharomyces cerevisiae, 6-10 parts of inulin, 3-5 parts of methionine, 1-2 parts of cellulase, 6-10 parts of compound vitamin, 6-10 parts of pectin and 15-20 parts of fish meal in a mixer until the components are uniform;
s2: after mixing, adding 25-35 parts by weight of wood vinegar and 3-5 parts by weight of soybean oil gradually, and simultaneously continuing mixing until wet components are uniformly distributed;
s3: placing the mixture into a preheated incubator, wherein the humidity of the incubator is kept at 70-80%, incubating for 30-50 minutes, and preheating the incubator to 50-60 ℃;
s4: granulating the mixture by a feed tablet press, wherein the pressure of the tablet press is set to 1000-1500 psi, and the temperature is kept at room temperature;
s5: drying the granulated feed additive in a dryer, and then placing the dried feed additive in a well-ventilated place to cool the feed additive to room temperature;
s6: uniformly spreading 1-3 parts by weight of flavoring agent on the cooled feed additive, and packaging with moisture-proof and oxidation-proof packaging material.
4. The method for preparing a pyroligneous feed additive according to claim 3, wherein the pyroligneous is prepared by the method for preparing according to claim 2.
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