JPH11318344A - Stock for feed - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a stock for feed by lactic acid fermentation of wheat bran to confer nutritionally or functionally purely new value on the wheat bran whose use has been limited for reason that it has been nutritionally rated low. SOLUTION: This stock for feed is obtained by fermentation of wheat bran, and is preferably in such a fermented condition as to be <=pH 4.5 and >=7 in acidity. More precisely, this stock, i.e., a lactic acid fermented product of wheat bran, is obtained, pref. according to the following process: wheat bran is compounded with lactobacillus so that the lactobacillus stands at 10<2> to 10<6> counts as viable bacteria when mixed per g of a stock mixture comprising the wheat bran, the lactobacillus, mixed bacteria including the same, or a lactobacillus preparation (hereafter referred to as lactobacillus or the like) and water, and water is added to the system so that the total, water accounts for 25-55 wt.% of the stock mixture, the resulting mixture is then agitated with a low- speed agitator or an agitator with cooling function and subsequently fermented. It is recommended that this stock is formulated normally at 0.1-30 wt.% in an animal feed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a raw material for feed comprising a fermented wheat bran obtained by fermenting wheat bran with lactic acid bacteria, and a feed containing the same.

[0002]

BACKGROUND OF THE INVENTION Wheat bran is classified as Nuka in the Japanese Standard Feed Composition Table (edited by the Secretariat of the Agriculture, Forestry and Fisheries Technology Council of the Ministry of Agriculture, Forestry and Fisheries, issued by the Central Livestock Association) and widely used as a raw material for feed. ing.

[0003] However, wheat bran is generally composed of a large amount of crude fiber and its digestibility is not so high.
Evaluation of animal feed as a nutrient source is low. Therefore, apart from ruminants such as cattle that require moderate fiber, they have not been actively used as feed ingredients for monogastric animals such as pigs and poultry such as chickens, which are not ruminants. .

[0004] On the other hand, wheat bran is obtained as a by-product of the milling process for industrially obtaining edible flour, and as a natural product, has a relatively stable component composition and can be obtained in large quantities and relatively inexpensively. It is also used for fermentative production of amino acids, fermentative production of physiologically active substances such as industrial enzymes or antibiotics, and culture media for cultivating mushroom beds.

[0005] These facts indicate that wheat bran is suitable as a fermentation medium for microorganisms, and a method of processing wheat bran into an optimum state as a microorganism medium has been reported (Japanese Patent Application Laid-Open No. 9-173052). .

A so-called silage obtained by storing pastures and feed crops in silos and fermenting them with microorganisms is a preserved feed or a raw material for preserved feed whose main purpose is to improve preservability by lactic acid fermentation. By accumulating lactic acid by fermentation and keeping the pH low, growth of harmful microorganisms is suppressed and long-term storage is possible (Lactic Acid Bacteria Research Conference, Science and Technology of Lactic Acid Bacteria, p. 15, p. 260, 1996).
Year, Academic Publishing Center).

[0007] Silage is said to not only improve the preservability, but also improve the taste and growth of animals for feed.

Further, a fermented feed obtained by inoculating and fermenting a mixture comprising a feed crop and the like with a microorganism is used for the purpose of improving the growth of animals, deodorizing excrement, and improving digestibility and palatability. It is known that
7, JP-A-9-28307, JP-A-9-70260, JP-A-9-14033
Four).

[0009] A cereal mixture inoculated with a yeast fermentation broth and cultured is sold under the trade name of East Culture (Diamond V Mills, USA) as a feed material for improving growth and feed efficiency. .

[0010] As described above, it has been conventionally known to use fermented feed crops with microorganisms such as lactic acid bacteria and to use wheat bran as a medium for microorganisms or as a raw material for fermented feed. However, in such applications, wheat bran is only part of the raw material,
It has not been known to actively use a fermented wheat bran obtained by fermenting wheat bran as a substantially independent main raw material as a raw material for feed.

[0011]

DISCLOSURE OF THE INVENTION The present invention relates to a wheat bran obtained by fermenting wheat bran, which is not used as a raw material for feed or has limited use due to low nutritional evaluation, with lactic acid bacteria. It is intended to provide a completely new value to the fermented product nutritionally or functionally and to provide it as a feed material.

Another object of the present invention is to provide a feed containing the fermented wheat bran.

[0013]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems. As a result, the fermented wheat bran is fermented with lactic acid bacteria, and the fermented wheat bran obtained is adjusted to pH 4.0. By reaching an acidity of not more than 5 and an acidity of not less than 7.0, it is not used or restricted as a raw material for feed due to a completely new nutritional or functional value, that is, a low nutritional evaluation. Wheat bran was found that by fermenting with lactic acid bacteria, it can improve the palatability of animal feed, improve the growth of animals, and reduce the smell of animal excrement, and find that it can add completely new value. Further research has led to the completion of the present invention.

That is, the present invention is as follows.

1) A feed material comprising a fermented wheat bran, wherein the fermented wheat bran is a lactic acid fermented wheat bran.

2) A feed material comprising the fermented wheat bran according to 1 above, wherein the fermented wheat bran is a lactic acid fermented wheat bran prepared in a fermented state having a pH of 4.5 or less and an acidity of 7.0 or more. .

3) A feed material comprising the fermented wheat bran according to the above item 1 or 2, wherein the fermented wheat bran is a lactic acid fermented wheat bran having a palatability-improving action.

4) A feed material comprising the fermented wheat bran according to the above 1 or 2, wherein the fermented wheat bran is a lactic acid fermented wheat bran having a growth improving effect.

(5) A feed material comprising the fermented wheat bran according to the above (1) or (2), wherein the fermented wheat bran is a lactic acid fermented wheat bran having an action of reducing odor generation from excrement.

6) A feed comprising a feed material comprising the fermented wheat bran of the above 1, 2, 3, 4 or 5.

7) The feed according to claim 6, wherein the feed is for pigs.

As described above, wheat bran is not used as a raw material for feed, or its use is restricted because of its low nutritional evaluation. Further, although it is used as a raw material for fermented feed, it is not necessary to use it as a raw material. It was only used as part of

On the other hand, in the present invention, fermented wheat bran is obtained by fermenting wheat bran using lactic acid bacteria in an almost independent state and reaching a fermented state of not less than one level. Alternatively, it is intended to provide a new value that is extremely excellent in function.

Hereinafter, the present invention will be described in more detail.

(1) Wheat Bran As the wheat bran, one generally obtained as a by-product of the milling step of industrially obtaining edible flour can be used.

In general, the particle shape of wheat bran is flaky, but it can be used by pulverizing the wheat bran appropriately to make the particles finer, or by granulating to form a mass of particles. .

The wheat bran may be used as it is obtained from the milling process, or may be used after a treatment such as sterilization of attached bacteria by a steaming treatment or the like.

(2) Lactic Acid Bacteria As the lactic acid bacteria of the present invention, any of lactic acid bacteria, mixed bacteria containing lactic acid bacteria, and lactic acid bacteria preparations can be used.

Lactic acid bacteria are bacteria that produce lactic acid as a general concept, and are taxonomically defined as a group of bacteria having the following specific properties (Lactic acid bacteria experiment manual, supervised by Michio Ozaki, 1-5 Page, 1992, Asakura Shoten). Specifically, Lactobacillus genus, Streptococcus genus, Leuconosto
Bacteria belonging to the genus c and the genus Pediococcus fall under the present invention. In the present invention, any bacterium defined as a lactic acid bacterium as described above can be used alone or in combination of two or more.

(Bacterial properties) Gram stain: positive Cell morphology: Bacillus or coccus catalase: negative Oxygen requirement: none or trace requirement (facultative anaerobic) Motility: none Endospore: none Glucose metabolism: Nutrient: Heterotrophic Nutrient: Heterotrophic As a mixed bacterium containing lactic acid bacteria or a lactic acid bacterium preparation, various commercially available viable yoghurts, lactic acid bacterium preparations for silage preparation, and the like can be used.

Further, among various microbial materials, those mainly composed of lactic acid bacteria, for example, five families selected from nature.
Effective microorganisms (Effective Microorganis) which are said to coexist with anaerobic and aerobic microorganisms of over 80 species of the genus
ms), commonly known as EM fungus (Terio Higa, “EM Environmental Revolution”, 20
-29, 1994, published by Sogo Unicom).

In addition, corn steep water (CSW), which is a immersion liquid for corn obtained as a by-product of the wet pulverization step in the production of corn starch, or corn steep liquor (CSL), which is a concentrate thereof, is itself lactic acid fermented. Since they contain a lot of lactic acid bacteria, they can also be used.

(3) Lactic acid fermentation The fermented wheat bran is prepared in the following procedure.

(I) Preparation of Raw Materials First, a raw material mixture is prepared by uniformly mixing wheat bran, lactic acid bacteria, a mixed bacterium containing lactic acid bacteria or a lactic acid bacterium preparation, and three raw materials of water.

At this time, the amount of the lactic acid bacterium, the mixed bacterium containing the lactic acid bacterium, or the lactic acid bacterium preparation is adjusted so that the lactic acid bacterium at the time of mixing becomes 10 ² to 10 ⁶ viable bacteria per 1 g of the raw material mixture. Even if the number of living lactic acid bacteria to be inoculated is smaller or larger than this range, the growth of the lactic acid bacteria is deteriorated and fermentation does not proceed sufficiently.

The amount of water is adjusted so that the water content of the raw material mixture is 25 to 55%. If the water content is lower or higher than this range, the growth of lactic acid bacteria will be poor and fermentation will not proceed sufficiently.

Various kinds of stirrers can be used for mixing the raw materials. However, since a load is applied to the mixed raw material, the frictional heat generated by the stirring and the heat generated by the stirring device are conducted, and the raw materials are heated. Not to be. Since many lactic acid bacteria are vulnerable to heat, it is necessary to avoid a decrease in the number of viable bacteria in the raw material mixture due to heat during stirring. Therefore,
It is desirable to use a low-speed stirrer or a stirrer with a cooling function.

Furthermore, when a small amount of sugar is added to the raw material as a carbon source that is easily used by microorganisms, fermentation is promoted. The sugar to be blended may be any one containing relatively large amounts of monosaccharides and oligosaccharides, and molasses obtained as a by-product of the sugar industry or starch saccharification industry is inexpensive and easy to use.

(Ii) Fermentation Method Next, the prepared raw material mixture is fermented.

The fermentation is performed by placing the raw material mixture in an airtight bag or container. Bags and containers used for fermentation are not particularly limited as long as they are air-tight, have no oxygen permeability, have corrosion resistance to acids, and do not inhibit the fermentation activity of microorganisms. Since gas is generated during the fermentation, these bags and containers need to be provided with an opening / closing port and a pressure reducing valve for easy degassing.

The temperature for fermentation depends on the suitability of the lactic acid bacterium to be used, but is generally in the range of 20 to 45 ° C. If it is lower or higher than this range, the growth of lactic acid bacteria will be poor and fermentation will not proceed sufficiently. In order to obtain a stable fermentation state, it is desirable to perform fermentation in a temperature-controlled constant temperature chamber, or to provide a fermentation container containing a raw material mixture with a temperature control function.

The fermentation state is determined using pH and acidity as indices. The pH and acidity of the sample are measured under the following conditions.

5 g of a sample was precisely weighed in a beaker, and distilled water 10
Add 0 ml, immerse the calibrated pH electrode in the test solution while stirring at a constant speed using a stirrer or other stirrer,
Wait for the reading to stabilize and read the pH. To this test solution, while continuously stirring at a constant speed, 0.1N sodium hydroxide in a burette is slowly dropped,
The amount to be dropped until reaching pH 7.9 is determined.

V: 0.1 required to reach pH 7.9.
Volume of 1 N sodium hydroxide solution (ml); F:
Normality factor of 0.1N sodium hydroxide solution;
W: sampled amount (g) of sample; M: moisture content of sample (2 g of sample was precisely weighed, dried at 130 ° C. for 1 hour, cooled to room temperature by a desiccator, weighed, and weighed to reduce weight. :%) Acidity = VF / W · {(100-M) / 100} The pH 7.9, which is the end point of the titration, is the inflection point of the titration curve obtained by alkali titration of the fermented wheat bran. Yes, the amount of alkali required to reach it is a measure of the total amount of acid accumulated in the fermented wheat bran. By digitizing this as an acidity, it can be used as an index for measuring the intensity of the fermentation activity of lactic acid bacteria.

The fermented wheat bran which is the object of the present invention comprises:
According to the above measuring method, the pH is 4.5 or less and the acidity is 7.0 or more. In a fermentation state in which the pH and / or the acidity are out of this range, when used as a feed material, sufficient effects cannot be obtained in terms of animal palatability, growth, and reduction of excrement odor.

The fermentation time for obtaining the fermented wheat bran of the present invention depends on the fermentation temperature.

In the above-mentioned appropriate temperature range of 20 to 45 ° C.,
The time it takes to reach the proper fermentation state is longer at lower temperatures and faster at higher temperatures. Furthermore, since the time required to reach an appropriate fermentation state varies depending on the temperature suitability and fermentability of the lactic acid bacteria used, the fermentation time may be determined by confirming the fermentation state according to a combination of various conditions.

By the way, using a commercially available mixed bacterium containing lactic acid bacteria, the number of live lactic acid bacteria in 1 g of the raw material mixture was adjusted to 5 × 10 ³ and the water content was 35%, and when the fermentation temperature was 30 ° C., wheat bran was obtained. The fermented product has a pH of 4.5 or less and an acidity of 7.
It takes about two weeks to reach zero or more. Even if fermented wheat bran is further fermented,
The changes in H and acidity were slight, and gradually changed to pH 3.9 and acidity 9.2 in one and a half months of fermentation, and the state did not change even after three months of fermentation.

When the fermented wheat bran has reached a fermentation state in which the pH is 4.5 or less and the acidity is 7.0 or more, the resulting effects such as animal palatability, growth, and reduction of excrement odor are obtained. The fermented wheat bran can be used immediately after it has reached the proper fermentation state, or the wheat bran fermentation can be used for a longer time after reaching the proper fermentation state.

Further, the fermented wheat bran can be dried and used.

The fermented wheat bran has relatively good fluidity as long as the moisture content is about 45% or less, so that it can be handled like powder or granules. Further, it is considered that the pH is as low as 4.5 or less and the organic acid considerably contains organic acid such as lactic acid. However, even if the water content is about 55%, rot due to bacterial contamination hardly occurs. However, when the wheat bran fermented product is left at room temperature, the color of the fermented wheat bran browns over time, which is considered to be caused by moisture.

Such a change basically does not affect the functional effect of the wheat bran fermented product as a feed material. However, when emphasis is placed on handling and stability of color tone, it is used after drying. The drying method is not particularly limited, but the pH of the dried wheat bran fermented product is also 4.
It is necessary that the acidity be 5 or less and the acidity be 7.0 or more. In a state outside this range, when used as a feed raw material, sufficient effects cannot be obtained in terms of animal palatability, growth, and reduction of excrement odor.

Therefore, it is necessary to consider drying the fermented wheat bran at a low temperature so that organic acid components such as lactic acid do not volatilize. Further, since it is inevitable that these organic acid components volatilize with drying, it is necessary to prevent the organic acid components from being dried carelessly.

(Iii) Application etc. The fermented wheat bran and the dried product obtained as described above, when added to animal feed, improve the palatability of the animal feed and the growth of the animal. The odor generated from animal excrement is reduced.

There is no particular limitation on the method of adding to animal feed. For example, the fermented wheat bran may be added at the site where the animal is fed, or the fermented wheat bran may be previously blended as a raw material of the compound feed.

There is no particular limitation on the amount added or compounded to the feed. Depending on the type of animal, age, development stage, etc., 0.1-30% of the animal feed
Use of the degree is a standard. Usually, an effect commensurate with the amount of addition or blending can be expected, but when the amount added is large, it is necessary to consider the nutritional balance of the whole feed in consideration of the feed and other raw materials.

It is believed that the various beneficial effects provided by the wheat bran ferment in the present invention are not explained by a single mode of action.

That is, organic acids such as lactic acid fermented and produced by lactic acid bacteria, unique sweet and sour flavor components presumed to be mainly ester odor, and amino acids accumulated in fermented wheat bran by fermentative metabolic activity of lactic acid bacteria; Peptides, proteins, nucleotides, vitamins, enzymes, minerals that have been chelated and become more absorbable,
It is considered that the effect is obtained in a complex manner by bacterial cell components such as complex polysaccharides and other various bioactive components.

In any case, surprisingly, in the present invention, the wheat bran is fermented with lactic acid bacteria to obtain a fermented wheat bran having a pH of 4.5 or less and an acidity of 7.0 or more. Wheat bran, whose use as feed ingredient has been refrained or restricted due to its low nutritional value,
Nutritionally or functionally, it was able to add completely new value.

[0060]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail by way of examples. The present invention is not limited by these examples.

(Analysis Method) A test method of an analysis item used in the embodiment will be described.

1. 2 g of a water sample is precisely weighed on an aluminum Petri dish (Ag). 1
It is dried for 1 hour in a thermostat dryer at 30 ° C., allowed to cool to room temperature in a desiccator, and weighed accurately (Bg). The weight loss before and after drying is defined as moisture.

Water (%) = {(AB) / A} × 100 The water adjustment of the raw material mixture is performed by individually measuring the water content of the raw materials and calculating the required amount of water by calculation. Further, just in case, the water content of the prepared raw material mixture is measured and confirmed.

2. A 5 g sample is precisely weighed in a pH beaker. 100 ml of distilled water is added, a stirrer bar is inserted, and the pH electrode that has been calibrated in advance is immersed in the sample solution while stirring at a constant speed on the stirrer. Wait until the pH meter reading stabilizes and
Read H.

3. Acidity A 0.1 N sodium hydroxide solution in a buret is slowly dropped into the sample solution whose pH has been measured, while stirring at a constant speed. The pH of the sample solution is 7.9
The amount of dripping until reaching is obtained.

V: 0.1 required to reach pH 7.9
Volume of 1 N sodium hydroxide solution (ml); F:
Normality factor of 0.1N sodium hydroxide solution;
3. W: sampled amount (g) of sample, M: water content of sample, acidity = VF · W / {(100−M) / 100} Viable cell count According to a standard method of microbiological testing, a sample is extracted with sterilized water and / or diluted appropriately to prepare a diluent for microbiological testing.

A plate-shaped medium was prepared by diluting 1 ml of the diluent with 20 ml of the following selective medium for bacterial testing (Eiken Chemical Co., Ltd.), and the general live bacteria were incubated at 35 ° C. for 48 hours in an incubator. Is incubated at 35 ° C. for 72 hours. The number of colonies on two plates is averaged, the dilution ratio is converted, and the number of viable bacteria per 1 g of the sample is determined.

"Pearl core standard agar medium" for measuring the number of general viable cells "BCP-added plate count agar medium" for measuring lactic acid bacteria The organic acid sample is precisely weighed, extracted with distilled water, transferred to a volumetric flask and quantitatively diluted to prepare a sample solution.

Using commercially available enzyme reagents for general and food analysis (Boehringer Mannheim), lactic acid (F-kit: D-
/ L-lactic acid) and acetic acid (F-kit: acetic acid).

[0070]

[Example 1] Viable bacteria constituting the following mixed bacteria containing lactic acid bacteria or lactic acid bacteria preparations were examined.

Commercially available lactic acid bacterium preparation for preparing silage "Snow Lact-L Spray" (Snow Brand Seedling) Commercially available yogurt "Meiji Bulgaria Yogurt LB81 Plain" (Meiji Dairies) "Biidas Plain Yogurt" (Morinaga Milk) "Snow Brand Nature Live Plane Yogurt" (Snow Brand Milk Products) Commercially available microbial group bacterial solution (commonly known as EM bacteria) “EMR” (EM Recycle) “Saise EM1” (International Research and Development Center for Natural Farming) “Sion 1” (San Kogyo) “Bio” Mentor 4 ”(Suna Lab.) Corn steep liquor“ CSL ”, a by-product obtained in the corn starch production process (Showa Sangyo)

[Table 1] From the results in Table 1, it was confirmed that all of these mixed bacteria or preparations were mainly composed of lactic acid bacteria, and they could be used as mixed bacteria or lactic acid bacteria preparations containing lactic acid bacteria.

[0072]

Example 2 Fermented wheat bran was prepared using the mixed bacterium containing lactic acid bacteria of Example 1 or the lactic acid bacteria preparation (-).

Wheat bran with 13.4% moisture (Showa Sangyo)
For 1 kg, 1 g for, 5 g for, and 10 ml for
The mixture dissolved or mixed in the mixture was poured down and mixed well to prepare a raw material mixture. The water content of this raw material mixture was 35-36%.

The mixture of these raw materials was packed in a gas barrier “pouch KON bag” (Mitsubishi Gas Chemical), the gas phase was evacuated as far as it could be pressed by hand, and the opening was heat-sealed and sealed. These bags were kept in a thermostat at 35 ° C. for 20 days. Since gas was generated on the way and the bag swelled, corners of the bag were appropriately cut off and degassed, and the opening was immediately heat-sealed.

With respect to the fermented product after 20 days, the composition, pH, acidity, and contents of lactic acid and acetic acid of viable microorganisms were measured.

[0076]

[Table 2]

[Table 3] From the results in Table 2, the fermented wheat bran prepared by fermentation using a mixed bacterium containing a lactic acid bacterium or a lactic acid bacterium preparation was in a state in which lactic acid bacteria occupied live bacteria at 10 ⁸ to 10 ⁹ cells / g. .

From the results shown in Table 3, the fermented wheat bran prepared by fermentation using a mixed bacterium containing lactic acid bacteria or a lactic acid bacterium preparation has a pH of 4.5 or less and an acidity of 7.0.
That was all. In the table, ND means no detection at a detection limit of 0.05%. In all cases, lactic acid and acetic acid together 3-5%
And the lactic acid content was relatively high. It is considered that these organic acids lower the pH of the fermented wheat bran and increase the acidity.

[0078]

Example 3 Among the fermented products obtained with the mixed bacteria containing lactic acid bacteria or the lactic acid bacteria preparation of Example 2, (commercially available lactic acid bacteria preparation for silage preparation), (commercially available yogurt), (commercially available effective microorganism group) Liquid) and (Feeding Wheat Bran) prepared with (corn steep liquor) were prepared, and the preference for the feed was compared using piglets.

The feed for the late stage of piglet artificial milk "Fine Power B" (Showa Sangyo) was mixed with 3% wheat bran as a control.
% Of the feed was fed in a free-choice manner using a 5-head open-ended feeder (Tests I to IV). For each test, piglets aged 47 to 53 days old were assigned to 8 animals per group, and the amount of food consumed for 8 days was compared.

[0080]

[Table 4] From the results in Table 4, the feed prepared by mixing the fermented wheat bran at 3% exhibited significantly higher palatability than the feed prepared by mixing the wheat bran at 3% under any conditions. The degree of palatability differs depending on the type of mixed bacteria or preparation used for fermentation, but this may be due to the fact that the flavor of fermented wheat bran is slightly different depending on the type of mixed bacteria or preparation. Conceivable.

[0081]

[Example 4] 1 kg of wheat bran (Showa Sangyo), commercially available effective microbial group bacterial solution "EMR" (EM Recycle) 1
0 ml was inoculated and fermented under the conditions of moisture, temperature and days shown in Table 5 (tests V to X). The moisture, temperature, time, pH and acidity of the obtained wheat bran fermented product were measured. Furthermore, the feeding ratio was compared with the control in the same manner as in Example 3 except that the blending amount was 5%.

[0082]

[Table 5] From the results in Table 5, the fermented state of the wheat bran fermented product was pH
If the conditions of 4.5 or less and the acidity of 7.0 or more (Tests V, VI, VII and X) are satisfied, the palatability to feed is clearly improved. On the other hand, when the fermentation state is out of the above range (Tests VIII to IX), almost no effect of improving palatability is recognized.

[0083]

Example 5: 30 kg of wheat bran (Showa Sangyo), commercially available effective microbial group bacterial solution "EMR" (EM Recycle) 3
00ml, molasses 300ml, the final moisture is 45
% To prepare a raw material mixture. The prepared raw material mixture was placed in a 100-liter resin confidential container, and fermented for one week at 40 ° C. while degassing on the way.

The obtained fermented wheat bran was dried with a blow dryer at 60 ° C. to prepare a fermented dry wheat bran having a water content of 14.3%, a pH of 4.2 and an acidity of 7.8.

Feed (late control) containing 10% wheat bran mixed with feed for late-stage pig milk artificial milk “Fine Power B” (Showa Sangyo), 5% fermented dried wheat bran and 5% wheat bran
% (5% section), dried wheat bran fermented product 1
Three types of feed (10% section) containing 0% were prepared.

Eight piglets aged 29 to 32 days after birth were allocated to each group, and were bred for 28 days using five continuous feeders. The body weight and food consumption during the breeding period were measured, and the body weight gain, food consumption, feed requirement, and the like during the period were determined.

[0087]

[Table 6] From the results in Table 6, the fermented wheat bran increased the amount of food consumed by the piglets in accordance with the amount of the blend, and increased the weight gain accordingly. Furthermore, the growth performance was improved overall, including a tendency to improve the feed request rate.

[0088]

Example 6 The same dried wheat bran fermented product as in Example 5 was used.

Meat pork feed "Basic pork" (Showa Sangyo)
Feed containing 15% wheat bran (control group) and feed containing 15% dried wheat bran (15% section)
Types were prepared.

Six pigs, which were 127 days old and about one month before shipment, were assigned to each group, and a growth test was conducted in the same manner as in Example 5.

[0091]

[Table 7] From the results in Table 7, the fermented wheat bran increased the weight of the pork. At this time, although there was a difference in the amount of food consumed, the growth performance was improved as a whole by further improving the feed request rate.

[0092] Further, the carcasses were evaluated after being dismantled. As a result, 3 out of 6 animals in the control group and 6 animals in the 15% group were evaluated. From this, the wheat bran fermented product may not only improve the growth but also improve the meat quality.

[0093]

Example 7 In the breeding test of Example 5, the odor generated from the excrement was measured.

On day 21 of breeding, feces were directly collected from the anus of each test pig. 10 g of each collected feces was weighed into a plastic petri dish, and 10 ml of urine collected from a sow of 180 kg in weight was added thereto and mixed well.

A petri dish containing manure is 255 mm × 36
8mm size gas barrier "pouch KON bag"
(Mitsubishi Gas Chemical) was put without a lid, and the opening was heat-sealed except a part of the end. The remaining opening was filled with air using an air compressor, the volume was expanded to about 3.5 liters, and the remaining opening was heat-sealed.

The bag was kept at 30 ° C. for two days and nights.

While each bag was kept at 30 ° C., an injection needle (Termo injection needle 20G × 1) was pierced into the head space portion of the bag, and the puncture was fixed with vinyl tape. A silicon tube was connected to the injection needle, and a gas detection tube and a gas extractor (both were Gastech) were attached to the tip of the silicon tube. Ammonia, methyl mercaptan, hydrogen sulfide, acetic acid
The suction amount was set to 100 ml or 200 ml using each gas detection tube.

The scale of the discolored area of each gas detection tube was read, and the amount of the odor component in the head space of the bag was quantified after correction according to the suction amount.

[0099]

[Table 8] From the results in Table 8, according to the blending amount of the wheat bran fermented product,
The contents of ammonia, methyl mercaptan and hydrogen sulfide in the headspace of the bag were reduced. Conversely, the acetic acid content increased.

[0100] The above results indicate that feeding and eating fermented wheat bran may change the composition and content of odor components generated from excrement. The latter acetic acid is an odorous component, but it cannot be said to be offensive if it is particularly diluted.
On the other hand, the former ammonia, methyl mercaptan, and hydrogen sulfide are typical of putrefaction odors.

From the above, it is considered that the use of fermented wheat bran as a feed material has an effect of reducing the odor generated from animal excrement.

[0102]

According to the present invention, a fermented wheat bran having a pH of 4.5 or less and an acidity of 7.0 or more obtained by fermenting wheat bran with lactic acid bacteria according to the present invention is used as a feed material for animals. In addition, the present invention has the special effects of improving the taste of animals for feed, improving the growth of animals by increasing the amount of food consumed and the rate of feed required, and reducing the generation of odor from animal excrement.

2) The present invention provides a simple method of fermenting lactic acid bacteria with wheat bran, which has not been used as a raw material for feed or has been restricted in its use because of its low nutritional evaluation. Such a treatment is valuable in that excellent nutritional or functional value is imparted as described above.

3) The above also means that the productivity of the livestock industry is improved by effectively utilizing by-products generated during the industrial production of flour from wheat to waste resources on the earth. From the perspective of not doing so, it is very significant.

4) The effect of the present invention of reducing the generation of odors from animal excrement not only improves the working environment of livestock workers, but also greatly enhances the coexistence and co-prosperity of residential areas and the urban livestock industry. Be expected.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Aki Suzuki 2-20-2 Hinode, Funabashi-shi, Chiba Pref. Showa Sangyo Co., Ltd.

Claims (7)

[Claims] 1. A feed raw material comprising a fermented wheat bran, wherein the fermented wheat bran is a lactic acid fermented wheat bran. 2. The fermented wheat bran has a pH of 4.5 or less,
The feed material comprising the fermented wheat bran according to claim 1, which is a lactic acid fermented wheat bran prepared in a fermented state having an acidity of 7.0 or more. 3. The feed material comprising the fermented wheat bran according to claim 1 or 2, wherein the fermented wheat bran is a lactic acid fermented wheat bran having a palatability-improving action. 4. The feed material comprising the fermented wheat bran according to claim 1 or 2, wherein the fermented wheat bran is a lactic acid fermented wheat bran having a growth improving effect. 5. The feed material comprising the fermented wheat bran according to claim 1 or 2, wherein the fermented wheat bran is a lactic acid fermented wheat bran having an action of reducing odor generation from excrement. 6. A feed comprising a feed material comprising the wheat bran fermented product of claim 1, 2, 3, 4 or 5. 7. The feed according to claim 6, wherein the feed is for pigs.