KR101455810B1 - livestock fermented feed composition including saccharomyces cerevisiae strains superior livestock preference - Google Patents

Abstract

The present invention relates to a fermented feed composition for livestock using MF10003 strain (KFCC 11546P) in Saccharomyces cerevisiae which exhibits a fermented flavor excellent in livestock palatability and, more specifically, The MF10003 strain (KFCC 11546P) was inoculated to Saccharomyces cerevisiae which was cultivated by using the MF10003 strain (KFCC 11546P), the YG agar medium and the liquid medium sequentially, and fermented, The present invention relates to a fermented feed composition for livestock having an effect of improving the milk yield and quality when fed to a cow.
The MF10003 strain (KFCC 11546P) according to the present invention is advantageous in that fermented feed having excellent palatability of livestock can be produced by smelling fruit flavor when fermenting a dietary feed, Another advantage is that it is effective for culturing MF10003 strain (KFCC 11546P) in Saccharomyces cerevisiae. In addition, a fermented feed composition for livestock having excellent fermented livestock palatability, which is fermented by inoculation with Saccharomyces cerevisiae MF10003 strain (KFCC 11546P), induces the livestock to consume a large amount of fermented feed, The milk yield is increased and the quality is improved when the milk is fed to the dairy farm.

Description

[0001] The present invention relates to a fermented feed composition for livestock fermented feed composition including saccharomyces cerevisiae strains superior livestock preference using MF10003 strain (KFCC 11546P)

The present invention relates to a fermented feed composition for livestock using MF10003 strain (KFCC 11546P) in Saccharomyces cerevisiae which exhibits a fermented flavor excellent in livestock palatability and, more specifically, The MF10003 strain (KFCC 11546P) was inoculated to Saccharomyces cerevisiae which was cultivated by using the MF10003 strain (KFCC 11546P), the YG agar medium and the liquid medium sequentially, and fermented, The present invention relates to a fermented feed composition for livestock having an effect of improving the milk yield and quality when fed to a cow.

As the incidence of livestock epidemics such as foot-and-mouth disease and avian influenza (AI) is increasing, interest in organic livestock raising livestock immunity is increasing. In the situation where the livestock's immune function is degraded, the livestock can not effectively cope with the disease and the disease will occur. As the use of antibiotics increases in livestock to treat this disease, antibiotic addition It is urgent to replace antibiotics and develop alternatives that can replace livestock disease prevention and treatment. Animal drug manufacturers are focusing on developing immunity-enhancing drugs to prevent livestock diseases.

The fermented feed is supplemented with antibiotic substitute, which can enhance the immunity of the livestock and prevent the disease in advance. When the fermented feed is fed at a rate of 10 to 30% by weight or less, the digestion rate of the feed is fast, and when fed to cattle, the function of the rumen is not perfect and the digestion is facilitated. It has been reported that feeding the fermented feed with the microorganism cultivated to the livestock increases the feed intake and reduces the smell and moisture of the manure. These fermented feeds are not limited to specific livestock but are reported to have an overall effect on large animals (cattle, cows, etc.), small animals, and poultry.

The fermentation of feed is mainly caused by microorganisms. The microorganisms that grow during the fermentation process of the feed and the metabolites such as organic acids produced during the propagation process prevent the diarrhea of the livestock, improve the flow rate, improve the meat quality, increase the reproductive rate, , Prevention of metabolic disorders in the rumen. For this reason, the products containing microorganisms in the livestock can be used as feeds having the function of reducing the feed cost of livestock farmers and increasing the livestock immunity through development of low-cost feed products.

In addition, β-glucan, a high-molecular polysaccharide extracted from the cell wall of yeast, has not only been shown to have immunological enhancement and anti-cancer effects, but also has pharmacological effects such as blood cholesterol lowering effect, antibacterial activity, antiviral activity and anti- β-glucan has been reported to prevent Salmonella as an immunomodulator in chickens and to improve the feed requirements, egg shell strength, intestinal microflora and immune function in laying hens.

To date, feeds have been produced and marketed mainly for feedstuffs that are inexpensive and nutritious considering the nutritional and economical aspects. They are focused on the technology of making fermented feeds by increasing the utilization of surplus resources. However, Just as important as functionality is that livestock feeds well. In the summer, livestock often refuse to feed the animals due to external stress, odor and heterogeneity due to hot weather. For this reason, it results in decreased weight gain, decreased milk production, and malnutrition. Therefore, developing feeds that are well fed by livestock is an important factor for improving feed efficiency and livestock productivity. Therefore, development of feedstuffs that can solve these problems is an important task in the development of feed industry and animal husbandry industry.

Korean Patent Laid-Open Publication No. 10-2012-0088931 discloses a fermented feed made of citrus peel having a fragrant flavor of livestock among agricultural by-products, Korean Patent Laid-Open No. 10-2012-0072512 discloses a method for producing a fermented feed using a by-product, wherein a feed for livestock is prepared by adding one or more flavors selected from the group consisting of wood flavor, grain flavor, There has been a problem in that the target livestock is ineffective in feed intake due to the odor and heterogeneity during the introduction of the actually developed feed to the livestock.

The present invention has been made to solve the above-mentioned problems,

The present invention provides a fermented feed composition for cattle using MF10003 strain (KFCC 11546P) in Saccharomyces cerevisiae so as to produce a fermented feed having good flavor of the livestock by smelling fruit flavor when fermenting a dietary feed, There is a purpose.

Accordingly, the present invention provides an improved method of producing a fermented soybean oil having high livestock flavor, which improves the productivity of livestock and increases the quality of milk when fed to dairy farms, To provide a fermented feed composition for livestock.

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The fermented feed composition for livestock according to the present invention which exhibits excellent fermentation flavor with good livestock palatability according to the present invention is characterized in that the fermented feed composition for livestock having excellent fermented flavor according to the present invention is selected from the group consisting of corn, wheat, beef pulp, beet pulp, (KFCC 11546) to Escherichia coli, and Escherichia coli is fermented by inoculation with MF10003 strain (KFCC 11546).

At this time, the dietary feed is characterized by a mushroom mold.

The dietary feed further includes soybean meal.

The MF10003 strain (KFCC 11546P) according to the present invention is advantageous in that fermented feed having excellent palatability of livestock can be produced by smelling fruit flavor when fermenting a dietary feed, Another advantage is that it is effective for culturing MF10003 strain (KFCC 11546P) in Saccharomyces cerevisiae.

In addition, a fermented feed composition for livestock having excellent fermented livestock palatability, which is fermented by inoculation with Saccharomyces cerevisiae MF10003 strain (KFCC 11546P), induces the livestock to consume a large amount of fermented feed, The milk yield is increased and the quality is improved when the milk is fed to the dairy farm.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, exemplary embodiments of the present invention and experimental results that can demonstrate the effects will be described in detail.

Isolation of yeast showing fruit fermentation flavor

The raisin fermentation broth was applied to the medium to determine the optimum yeast indicating the favorite fermented fruit flavor of livestock.

First, the raisin fermentation broth was prepared by crushing raisin with a pulverizer, immersing it in a beaker, adding the same amount of water, sealing the inlet, putting it in a thermostatic chamber at 37 ° C, and fermenting it. After the start of fermentation, the lid was opened at intervals of 12 hours to determine the degree of fermentation sensually. Finally, after 72 hours, 100 μl of the sample was taken from the raisin fermentation broth and applied to a YG agar medium (containing 0.5% yeast extract, 1.0% by weight glucose and 2.0% agar) supplemented with 1% by weight of ampicillin antibiotics, And five yeasts with different sizes were isolated. Five isolated yeast strains were cultured in fresh YG agar medium.

Each pure yeast isolate was inoculated into YG liquid medium (containing 0.5 wt% yeast extract and 1.0 wt% glucose), cultured at 30 ° C for 72 hours with shaking, and then the odor intensity was measured using an odor meter Respectively. The measured odor intensity is shown in Table 1 below. The intensity of odor intensity is expressed in units of 0 to 100 units (Unit, U).

Isolated yeast Odor Intensity (U) Yeast 1 22 Yeast 2  8 Yeast 3 42 Yeast 4 12 Yeast 5 15

As shown in Table 1, the odor intensity of five yeasts having different shapes and sizes from the raisin fermentation broth was measured by using an odor analyzer. As a result, the odor intensity of yeast 3 was relatively high The sensory evaluation showed that the fruit had a similar flavor to the fruit.

In order to identify the exact strain name of yeast 3, the microorganism identification institute commissioned the institute to analyze the 16S rDNA base sequence and finally it was judged as a yeast belonging to the genus Saccharomyces sp. It was named MF10003 ( S. cerevisiae MF10003), deposited with KFCC 11546P and deposited with Korea Microorganism Conservation Center.

Optimal raw materials for diets for fermented feed production

In order to select the optimum raw materials for the fermented feed prepared by inoculation with SACROMAISE Serebjie among the raw feedstuffs used as feedstuffs, corn, wheat, beet pulp, beet pulp, Bean curd, and mushroom curd.

1 kg of each feedstuff is placed in sterilized polypropylene (PP) bag, the moisture content is adjusted to 70% by weight, placed in autoclave, and sterilized at 121 ° C for 1 hour. Each sterilized feedstuff was allowed to stand at room temperature for 24 hours, cooled, and then inoculated to MF10003 in 5% by weight of saccharomyces cerevisiae, based on the weight of the medium. After inoculation, the cells were sealed and fermentation was induced at 30 ° C for 72 hours. After the completion of the fermentation, the degree of fermentation was measured and the intensity of the odor and pH were measured. The results are shown in Table 2 below.

Raw material Odor Intensity (U) pH corn 23 5.1 Wheat 29 6.1 Siege 21 6.1 Beet pulp 37 5.6 Busy 40 4.8 Mushroom night 52 4.2

As shown in Table 2, when the fermentation test was carried out on the dietary feedstuffs, the intensity of the odor and the pH were found to be the highest in 50 units of mushrooms and the pH was 4.2, Is the lowest measured. Therefore, it was confirmed that the mushroom bean was the most suitable feed for the fermented feed prepared by inoculation with MF10003 in Saccharomyces cerevisiae.

Determination of optimal fermentation temperature in fermented feed production

In order to determine the most important fermentation temperature in the fermented feed production process, it was found that the most suitable feed material for fermented feeds confirmed by Example 2 at temperatures of 20 ° C, 24 ° C, 30 ° C, 37 ° C, MF10003 was inoculated to Saccharomyces cerevisiae.

1 kg of the raw material of the mushroom pest is placed in a sterilized polypropylene (PP) bag, the water content is adjusted to 70% by weight, placed in an autoclave, and sterilized at 121 ° C for 1 hour. The sterilized pine nut material was allowed to stand at room temperature for 24 hours, cooled, and then injected into MF10003 in a concentration of 5 wt% of saccharomyces cerevisiae relative to the weight of the medium, followed by sealing for 72 hours to induce fermentation. After the completion of the fermentation, the degree of fermentation was measured and the intensity and pH of the odor were measured. The results are shown in Table 3 below.

Temperature (℃)
Mushroom night Odor Intensity (U) pH 20 11 6.2 24 27 5.4 30 32 5.0 37 62 4.2 42 54 4.4

As shown in Table 3, the odor intensity of the fermented feed fermented at 37 ° C was the highest at 62 units, and the highest pH was at 4.2, The optimum fermentation temperature of MF10003 was found to be 37 캜 in Myce serebjie.

Determination of additives for the production of optimum fermented feed

In the case of mushroom meal, which is the most suitable feed for fermented feed, mushroom meal contains a carbon source abundantly while the content of nitrogen source is relatively low, so it is necessary to add nitrogen source to the fermented feed. Therefore, The experimental conditions were as follows: wheat bran, alfalfa, and dry yeast.

1 kg of the raw material of the mushroom poultry was placed in a sterilized polypropylene (PP) bag, 5% by weight of additives were added to the medium weight, the water content was adjusted to 70% by weight, placed in a high pressure autoclave, Sterilize for a period of time. The sterilized raw material was allowed to stand at room temperature for 24 hours, cooled, and then inoculated to MF10003 in 5% by weight of saccharomyces cerevisiae based on the weight of the medium. After inoculation, the cells were sealed and fermentation was induced at 37 ° C for 72 hours. After the fermentation, the degree of fermentation was measured to determine the intensity of the odor and pH. The results are shown in Table 4 below.

additive Odor Intensity (U) pH Soybean meal 76 4.2 Cotton thread 58 4.1 Wheat flour 51 4.9 Al Papa 52 4.8 Dried yeast 62 4.3

As shown in Table 4, in the additive experiment for preparing the optimum fermented feed, the odor intensity of the soybean meal added group was the highest at 76 units. On the other hand, the pH value was 4.1 in the experimental group added with cottonseed flounder. However, it was confirmed that the fermented feed with soybean meal was the most suitable fermented feed.

Livestock palatability of fermented feed and Dairy cow  Application experiment

The fermented feed fermented by inoculating MF10003 strain (KFCC 11546P) into Saccharomyces cerevisiae under the optimal fermentation conditions determined in Examples 2 to 4, when applied to livestock palatability and dairy production, affected milk production and milk quality The effect was tested.

Specification for livestock for testing is divided into four groups of 20 dairy cows in the same cradle and designated independently. Specification period is 15 days. Feeds are given twice in the morning and evening on the first day, and the other conditions are the same as those in general dairy farm specifications.

A fully mixed feed composed of 5% by weight of timothy, 5% by weight of alpapa, 10% by weight of oats, 15% by weight of tofu skew, 10% by weight of cottonseed, 10% by weight of beet pulp, 10% 100 weight%, 95 weight%, 90 weight% and 80 weight%, respectively, and the developed fermented feed was mixed with 0 weight%, 5 weight%, 10 weight% and 20 weight% respectively.

For the livestock palatability test of fermented feed, the amount of feeding was determined by collecting the remaining feed before feeding the next day.

Dairy application was determined by the amount and grade of milk produced by dairy cows fed fermented feeds at 3-day intervals after 3 days of feeding. The milk grade was determined by a regional animal testing laboratory.

The results of the average raw material intake, the average milk yield, and the milk quality according to the different ratios of the fermented feeds are shown in Table 5 below.

Fermented feed
Addition ratio
(weight%)

Average food intake
(Days / kg, 15 days)

Average
Milk yield
(L / day, 12 days)
Milk quality butterfat(%) Milk protein (%) Solid solids (%) Somatic cells (thousand / L) 0 21.4 ± 1.8 30.1 ± 1.5 3.9 2.7 8.55 2.7 × 10 ⁵ 5 25.3 ± 2.1 46.3 ± 2.1 3.4 2.8 8.64 2.1 × 10 ⁵ 10 28.2 ± 0.8 51.2 ± 2.1 3.1 2.9 8.62 1.9 × 10 ⁵ 20 31.2 ± 1.2 58.4 ± 1.2 2.8 3.1 8.71 1.8 × 10 ⁵

As shown in Table 5, when the fermented feed was added to the whole feed mixture at different ratios, the average intake of raw material was increased as the addition ratio was increased. It is considered that this is due to the fermented fruit flavor of fermented diets. When 20 wt% of fermented diets were added, the feed intake was increased by about 30% as compared with the non - added diets. Therefore, it was confirmed that the animal preference of developed fermented feed was sufficiently high, and the increase of livestock gain by the increase of feed intake of livestock could be expected to increase the productivity of livestock.

In addition, milk production also increased as the amount of fermented feed increased. The milk yield of the group fed with 20% fermented diets was 48% higher than that of the group not fed fermented diets. , And the somatic cells that nourish milk quality were judged to be of grade 1 crude oil (2.0 × 10 ⁵ or less). In conclusion, the addition of fermented diets to whole diets resulted in an increase in milk yield and a good effect on milk quality.

Claims (5)

delete delete Which is obtained by inoculating MF10003 strain (KFCC 11546P) into Saccharomyces cerevisiae in a single feed selected from the group consisting of corn, wheat, beef pulp, beet pulp, bean curd, Wherein the fermented feed composition has an excellent fermentation flavor.
The method of claim 3,
The fermented feed composition for livestock according to any one of claims 1 to 3, wherein the dietary feed is a mushroom bean.
The method of claim 4,
The fermented feed composition for livestock according to any one of claims 1 to 3, wherein the feedstuff further comprises soybean meal.