JP6769623B2 - Livestock feed additives and their manufacturing methods - Google Patents

Description

According to the present invention, by adding a fermented product containing plum fruits as a main component to livestock feed, the disease rate of livestock due to viruses and pathogens is reduced, the feed demand rate of livestock is increased, and the body weight gain rate is increased. It relates to a feed additive for livestock and a method for producing the same, which can increase the feed digestibility and reduce the amount of feed used, and can obtain livestock with good meat quality.

Conventionally, in the pig farming industry, attempts have been made to control diseases and increase the body weight gain rate of pigs by mixing various additives with feed. In addition, vaccines and antibiotics are added to the feed to reduce the disease rate of piglets.
The present inventor once developed a feed additive consisting of a fermented product containing ume fruit as a main component and obtained a patent (Patent No. 3607181).

Japanese Patent No. 3607181

The feed additive described in Japanese Patent No. 3607181 is produced by mixing a first fermented liquor fermented by adding sugar and shochu to ume nuts and a second fermented liquor fermented by adding salt to ume nuts. So, when this feed additive was added to the feed of pigs from 0.3 wt% to 0.7 wt% and given to pigs, the feed requirement rate of pigs could be reduced to 74%, and the feed cost was saved accordingly. did it. 80 pig breeding rate
We were able to raise it from% to 96%. The average lifespan of the breeding pig could be doubled. It is stated that many effects such as being able to improve the quality of pork were obtained.
However, as a result of continuing to use this feed additive for about 15 years or more, the resistance of pigs to viruses and pathogens has decreased.

That is, the pig farm of the present inventor constantly raises about 1000 pigs, but if the feed additive of the present invention has been used for about 10 years, it will collapse in midsummer or midwinter compared to when it was first used. The number of pigs is increasing. Therefore, I started to administer the vaccine regularly.

The vaccine has been administered regularly from the second week of life, that is, five times in the second, third, fifth, seventh and eighth weeks of life until the piglets reach the age of two months.
However, the vaccine has not been used after 3 months of age. No antibiotics or antibacterial agents have been used from the beginning to the present.

However, as a result of investigating the mortality rate from January to September 2017, which is the 15th year since the development of the prior invention, the following results were obtained.

From this result, the mortality rate is increasing in winter and summer.
On average annually, the mortality rate is 1.46%.

The inventor has been working on the development of feed additives to reduce livestock mortality without the use of vaccines or antibiotics. That is, based on the patented feed additive, we have tried by trial and error to improve the production method and to use a new additive in combination. As a result, by adding blue shiso, it was possible to obtain a feed additive that is highly resistant to pathogens and can improve meat quality.

That is, in the method for producing a feed additive for livestock of the present invention, 50 to 80 wt% of ume fruit is used as a main component, 1 to 3 wt% of shochu, 17 to 42 wt% of sugar and 1 to 5 wt% of blue shiso are added as a modifying component. The first fermented liquid extracted from a fermented product obtained by mixing 1 to 4 wt% of vitamins and minerals and soaking for a predetermined period of time, and umezu 70 to 8 made by salting plum fruits as the main component.
7 wt%, 1 to 3 wt% shochu, 10 to 18 wt% sugar and 1 to 5 w of blue shiso as modifiers
After mixing t% and vitamins and minerals 1 to 4 wt% as additives and soaking for a predetermined period with the second fermented liquid extracted from the fermented product, the mixture is mixed approximately 1: 1 for a predetermined period. and generating a third fermentation liquor and aged.

The above-mentioned ume fruits can be used even for ripe ume, but ome is particularly effective. The above sugar can also be used as white sugar, but brown sugar is more effective.

At least 6 months der the predetermined period for maceration of the first fermentation liquid and the second fermentation liquor
Rukoto are preferred, and, after mixing the first fermentation liquid and the second fermentation solution at approximately 1-to-1, be aged at least one month preferable.

The most important element of the present invention is the use of blue shiso. Blue shiso is a variant of red shiso, but compared to red shiso, blue shiso has nutritional value (vitamin B group B1, B2, B6, β-carotene, vitamin C, vitamin E, vitamin K, calcium, iron, It is high in potassium, magnesium, zinc, etc.) and has a stronger scent than red perilla. Liperaldehyde, which is a component of the scent of blue shiso, has a strong bactericidal effect and antiseptic effect, and is optimal as an auxiliary component of the fermented plum meat extract, which is the feed additive of the present invention, obtained by long-term storage, aging, and fermentation. It is a thing.
In addition, blue shiso has the advantage that it is more easily available and cheaper than red shiso because it is cultivated in large quantities.

When producing the first fermented liquor, soaking it at room temperature for at least 6 months is to let a large amount of ome rest for at least 6 months in order to slowly take out the extract only by osmotic pressure with sugar without applying external pressure. Need that.
In addition, by soaking for a long period of time and fermenting at room temperature to finish a fermented product, when it is mixed with a mixed feed of livestock and given to livestock, it is easily digested and absorbed.

The reason why the second fermented liquid is soaked at room temperature for at least 6 months is that the active ingredient of blue shiso is sufficiently extracted into umezu without deteriorating.

The livestock feed additive obtained in the present invention contains 50 to 80 wt% of ume fruit as a main component, 1 to 3 wt% of shochu, 17 to 42 wt% of sugar and 1 to 5 wt% of blue shiso as a modifying component, and additives. The first fermented liquid extracted from the fermented product obtained by mixing 1 to 4 wt% of vitamins and minerals and soaking for a predetermined period of time, and 70 to 87 wt of plum vinegar made by salting plum fruits as the main component.
%, Shochu 1-3 wt%, sugar 10-18 wt% and blue shiso 1-5 wt% as modifying components,
In addition, a second fermented liquid extracted from a fermented product obtained by mixing vitamins and minerals 1 to 4 wt% as additives and soaking for a predetermined period is mixed approximately 1: 1 and then aged for a predetermined period. Since it consists of the produced third fermented liquid, it reduces the disease rate of livestock due to viruses and pathogens, increases the feed conversion ratio of livestock, and increases the weight without using antibiotics, antibacterial agents, or vaccines at all. It is possible to increase the rate, increase the feed digestibility, reduce the amount of feed used, and obtain livestock with good meat quality.

In the present invention, the reason why the first fermented liquid and the second fermented liquid are used in combination was clarified at the time of the previous patent application, but the action and effect when the first fermented liquid is added to the feed to raise livestock. Is related to livestock productivity such as eliminating the malodor of the barn due to excrement, improving the weight gain, reducing the feed conversion ratio, improving the breeding rate, increasing the life expectancy of breeding pigs, and reducing the administration of antibiotics. Met. Since the material cost for producing the first fermented liquid is relatively high, I tried giving the second fermented liquid, which is cheaper in material cost, to piglets with diarrhea on a trial basis, but the diarrhea did not heal and the amount of body gain increased. Almost never seen. Therefore, when the second fermented liquid was used in combination with the first fermented liquid, it was confirmed that it greatly contributed to the improvement of meat quality in addition to the effect of preventing meat spoilage. That is, by using the first fermented liquid and the second fermented liquid in combination, there is an action effect that can improve the productivity of livestock and the meat quality.

In the present invention, ome is used as ume fruit, but ome contains a large amount of extract components with respect to ripe ume fruit, and in particular, organic acids such as citric acid absorb into the body such as iron and calcium. Since it promotes, it has the effect of increasing the growth rate of piglets, and because it is cheaper than ripe plums, the manufacturing cost goes up cheaply.

In the present invention, brown sugar is used as sugar, but brown sugar is calcium, potassium, iron, phosphorus,
Since it contains more minerals such as sodium and magnesium and vitamins B1 and B2 than white sugar, it is effective in recovering from fatigue and increasing nutritional value of livestock.

In the present invention, the first fermented liquor and the second fermented liquor are mixed approximately 1: 1 and then aged for at least one month because the specific gravities of the first fermented liquor and the second fermented liquor are different. Therefore, if it is not mixed well, it is separated into two layers, the supernatant liquid and the bottom part, and the components of the feed additive of the product become uneven, and the meat quality of the fed livestock becomes uneven. Therefore, when a well-mixed product is aged for at least one month, the first fermented liquid and the second fermented liquid can be completely mixed and blended, without causing unevenness in the components of the feed additive of the product. There will be no unevenness in the meat quality of the livestock that have been fed.
The reason why the first fermented liquid and the second fermented liquid are aged for at least 6 months is to prevent amygdalin contained in the ume fruit, which is effective for livestock health, from being decomposed into hydrocyanic acid.

A graph showing a comparison of K values showing the relationship between the number of pig slaughter days and freshness. A graph showing a comparison of K values showing the relationship between the number of days of chicken slaughter and freshness.

Hereinafter, embodiments of the present invention will be described in detail.

Ome 66 wt%, brown sugar 30 wt%, vitamin 1 wt%, shochu 1 wt% and blue shiso 2 wt% are added and soaked in a tank, and the liquid is extracted from the fermented product that has been aged for half a year to obtain the first fermented liquid. 84 wt% of umezu, 12 wt% of brown sugar, 1 wt% of vitamins and minerals, 1 wt% of shochu and 2 wt% of blue shiso are soaked in a tank, and the liquid is extracted from the fermented product that has been aged for half a year to obtain a second fermented liquid. The first fermented liquid and the second fermented liquid are mixed at a ratio of 1: 1 and left to stand in a tank for one and a half months to obtain the third fermented liquid of the feed additive of the present invention. Although the temperature is not controlled during fermentation, the temperature inside the tank is kept at almost the same temperature throughout the year due to the heat of fermentation regardless of the outside air temperature.

Forty piglets were fed with this third fermented liquid-added feed for 7 months and bred. That is, up to 2 months after birth, only normal compound feed is fed, and from 3 months to 7 months of age, 20 k twice a week.
110 cc of the third fermented liquid was well mixed with the mixed feed of g and fed. As a result, 40 piglets could be shipped without dying.

During the same period, about 1000 piglets were fed a formula feed mixed with conventional feed additives, but as shown in Table 1, 147 died. The mortality rate was 1.46%. The feeding method and the quality and quantity of the mixed feed were exactly the same, and only the feed additive was different from the conventional patented feed additive and the feed additive of the present invention.

The feed additive of the present invention not only had the effect of reducing the mortality rate of piglets, but also had the effect of increasing the growth rate of piglets and the intake of food, and further improving the meat quality.

In order to confirm the effect, pigs (referred to as Example A) raised by adding the feed additive of the present invention without any administration of the vaccine, and then the vaccine was administered until 2 months after birth, and then the present invention. Three cases of pigs raised by adding the feed additive of the above (referred to as Example B) and pigs raised using the feed additive of the previous patent as a control (referred to as Example C) were compared and examined. For the three cases of Example A, Example B, and Example C, the type, amount, and administration method of the feed were exactly the same.

For Example A, the data is from September 2017, and no vaccine was used. After 2 months of age,
The feed additive of the present invention was added to the mixed feed twice a week and fed.
Example B is the data of July 2016. During the 2 months after birth, the vaccine was administered 5 times in total at the 2nd, 3rd, 5th, 7th, and 8th weeks after birth. After 2 months of age, the feed additive of the present invention was added to the compound feed twice a week and fed.
For Example C, the data at the time of obtaining the previous patent (2004) was used as it is.

Pork component analysis test:
The component analysis of pig shoulder loin was compared and examined for Example A, Example B, and Example C.
In Example A, in 100 g, 63.0 g of water, 17.4 g of protein, 19.1 g of fat, 5'
-0.07 g of inosinic acid, rising melting point of oil 44.3 ° C.
In Example B, in 100 g, 57.1 g of water, 15.7 g of protein, 27.1 g of fat, 5'
-Inosinic acid 0.05g, rising melting point of oil 42.3 ° C.
In Example C, in 100 g, 53.5 g of water, 14.5 g of protein, 31.8 g of lipid, 5'
-0.03 g of inosinic acid, rising melting point of oil 44.1 ° C.
(Data of component analysis test results provided by Japan Food Analysis Center)

Analysis of component analysis test data:
In the above component analysis test, Example A shows the highest value for water. This indicates that the meat feels more juicy. Protein also shows the highest value. On the other hand,
It shows the lowest value of lipid. This proves that the meat has grown to be easier to eat by increasing the umami taste by making it harder to attach excess fat than before.
As evidence, 5'-inosinic acid, which is an umami component, shows the highest value.
The rising melting point of oil is the temperature at which the fat dissolves, and the one with a low melting point has a soft lipid, but the flavor of pork tends to deteriorate. On the contrary, those with a high melting point are said to improve the original flavor of pork. According to the pork quality standard, the rising melting point of oil is preferably 40 ° C or higher and 44 ° C to 45 ° C. The rising melting point of the fat in Example A is 42.3 ° C, which can be said to maintain the ideal temperature of the fine standard.

In Example A and Example B, the feed additive of the present invention is used under exactly the same conditions except that the vaccine is administered or not. However, as can be seen from the above component analysis, there is a large difference in the meat quality of pork. This difference depends on whether or not the vaccine is administered, and indicates that the administration of the vaccine has a negative effect on the meat quality of pigs.
The use of blue shiso as a component of the feed additive has produced the unexpected effect of eliminating the need for vaccination and at the same time eliminating the adverse effects of vaccination on meat quality.

About K value:
The K value is an index showing the freshness after slaughter, and is a pork bred with the feed additive of the present invention (Example A), a pork bred with the feed additive of the prior invention (Example C), and general. Tables and graphs comparing domestic pork (Example D) are shown in Table 3 and FIG. (Data of K value analysis test results provided by Japan Food Analysis Center)

As shown in FIGS. 1 and 3, the K value of Example A is slightly higher than that of Example C after 7 days and 14 days, but is the lowest after 21 days. Moreover, it shows a considerably low value as compared with Example D. This indicates that the freshness is maintained for a long period of time, and the freshness is maintained well during the post-slaughter table.

Evaluation of meat quality by the five senses:
(1) Visual evaluation: Marbling is clearly visible. When grilled meat, there is little shrinkage of the meat.
When shabu-shabu is used, there is little lye.
(2) Evaluation by nose: There is no unpleasant odor peculiar to pork.
(3) Evaluation by tongue: It has a soft, juicy and deep taste. The fat is refreshing and easy to eat.

Examples of adding the feed additive of the present invention to chicken feed will be described.
Currently, about 400 chickens are bred, from chicks to shipping chickens.
Until about two years ago, the only feed additives used for chickens were drinking water and not mixed with the feed, but that alone can withstand midsummer days and midwinter climates in chicken sheds without fans or heaters. However, although there were many months when 4 to 5 chickens died a week, we decided to give the feed additive of the present invention to the mixed feed as in the case of pigs.

Like pigs, chickens are fed only with food, without using any antibiotics or antibacterial agents, from the time they are born to adult chickens. Usually, the chicks are fed with a special diet during the feeding period, but most of the commercially available feeding-only foods contain antibiotics. Therefore, a special feed-specific feed mixed with the feed additive of the present invention is prepared and given without using any antibiotics or antibacterial agents.

Since chickens grow up to adult chickens in a period of 3 to 4 months before shipping, which is about half that of pigs, the amount of food they eat is considerably smaller than that of pigs, so the intake of feed additives per chicken is small. Few. Therefore, like pigs, chickens are given feed additives by using two methods, a method of mixing directly with feed and a method of mixing with drinking water.

That is, in the method of adding the feed additive to the chicken, in the method of directly mixing the feed additive with the feed, 110 cc of the feed additive is added to 20 kg of the mixed feed, and the feed additive is given twice a week.
In the method of adding to the drinking water of chickens, the water in the poultry house is an automatic water supply type so that the chickens can drink as much as they like, so 100 cc is added to the drinking water 3 days a week for about 80 chickens per room. are doing.

The effect of the feed additive on chickens was similar to that on pigs. In particular, even in the summer, when people tend to lose their appetite, their prey has improved, their body gain rate has increased, and almost no one has fallen due to illness in both summer and winter.

Evaluation by data:
(1) Chicken mortality rate:
Table 4 shows the mortality rates of chickens bred with the feed additive of the present invention added to the diet and chickens bred with the normal diet.

As shown in Table 4, the annual average mortality rate could be reduced to 1/2, and in the worst case, the mortality rate could be reduced to 1/4.

(2) Chicken component analysis:
Table 5 shows the results of component analysis of chickens raised by adding the feed additive of the present invention to the feed and chickens raised by feeding a normal feed. (Data of component analysis test results provided by Japan Food Analysis Center)

The chicken according to the present invention has an increased amount of protein and fat as compared with general domestic chicken. This indicates that it is nutritious. Also, the increase in lipids usually increases the umami or juiciness of light chicken. Furthermore, the chicken of the present invention has an increased amount of 5'-inosinic acid, which is an umami component.

(3) K value of chicken meat The K values indicating the freshness after death of chickens bred by adding the feed additive of the present invention to the feed and chickens bred by feeding a normal feed are shown in FIGS. 2 and 6. (Data of K value analysis test results provided by Japan Food Analysis Center)

As can be seen from FIGS. 2 and 6, the freshness of the chicken bred with the feed additive of the present invention does not deteriorate much even if it is stored for a long period of time as compared with the general domestic chicken.

Evaluation of meat quality by the five senses:
(1) Evaluation by eyes: One size larger than general chickens. The color of the flesh is pink, which is moist and beautiful.
(2) Evaluation by nose: There is no odor peculiar to chicken, and it is easy for people who are not good at chicken to eat.
(3) Evaluation by tongue: It is soft and easy to eat, but it has a taste similar to that of local chicken, so salt and pepper are enough to bring out the taste. In particular, the breast meat is moist without the dry feeling of ordinary chicken, and the fat is moderate, and the juiciness is felt and delicious.

As livestock, the effect of the feed additive of the present invention was confirmed by a demonstration experiment on pigs in Example 1 and chickens in Example 2, but livestock other than pigs and chickens, that is, cows, goats, duck, etc. It is fully expected that the same effect will be obtained.

Claims (5)

50-80 wt% of plum fruit as the main component, 1-3 wt% of shochu as the modifying component, 17-4 of sugar
2 wt% and blue shiso 1-5 wt%, as well as vitamins and minerals 1-4w as additives
The first fermented liquid extracted from the fermented product obtained by mixing t% and soaking for a predetermined period, 70 to 87 wt% of umezu made by salting plum fruits as the main component, and shochu 1 to 2 as the modifying component. 3 wt%
A second fermented product extracted from a fermented product obtained by mixing 10 to 18 wt% of sugar, 1 to 5 wt% of blue shiso, and 1 to 4 wt% of vitamins and minerals as additives and soaking for a predetermined period of time.
After mixing the fermented liquid is substantially 1: 1, the production method of the livestock feed additives and generates a third fermentation liquid was aged predetermined period. Production of livestock feed additive according to claim 1, wherein brown sugar is used as the sugar.
Method . Livestock feed additive according to claim 1 Symbol placement, characterized by using the real Ome as the actual of the plum
Manufacturing method . The method for producing a livestock feed additive according to claim 1, wherein the predetermined period for pickling the first fermented liquid and the second fermented liquid is at least 6 months or more. The method for producing a livestock feed additive according to claim 1, wherein the predetermined period for aging the third fermentation broth is at least one month or more.

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