KR101470918B1 - The manufacturing method for wheat-based feedstuff using bio-reaction - Google Patents

Abstract

CLAIMS What is claimed is: 1. A method of processing cereal feed using wheat as a feedstock, comprising: (a) providing wheat as a feedstock; (b) immersing the wheat; (c) a step of capitalizing; (d) inoculating and fermenting the strain; (e) performing an enzyme treatment; And (f) a step of drying the wheat grain feed. The present invention discloses optimum enzymatic treatment and fermentation treatment conditions in the production of a feedstuff of wheat as a feedstuff, characterized in that the degree of hydrolysis and free sugars is increased and the digestibility and growth of livestock are improved It is about wheat grain feed, which can be mixed with feed to feed.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing feed grains using wheat as a raw material,

The present invention relates to a method of processing cereal feeds made from wheat. More specifically, the present invention relates to a method for processing a cereal grain feed containing wheat as a raw material, which comprises a growing step, a fermentation step and an enzyme step. Further, the present invention relates to a method for processing a grain feed using wheat as a raw material, and a method for processing a grain feed characterized by having an optimum fermentation condition and an enzyme treatment condition. The present invention also relates to wheat grain feeds characterized in that the content of starch and free sugars is increased as a wheat grain feed prepared by such a processing method, and digestibility and growth in livestock are improved.

In recent years, there has been an increase in the demand for raw materials having more efficient functions for improving productivity compared to the past due to the increase in grain prices due to the grain growing environment and the unstable supply and demand of food due to the warming of the climate. Grains that are used as an energy source among domestic raw materials have more than 80% dependence on imports. In particular, corn, oats, and wheat, which are ideal energy sources for pig feed, It is necessary to process feeds that can increase the availability of raw materials as grains that account for%.

Among them, wheat is divided into Hard type and Soft type according to the degree of hardness of wheat, and it is divided into Red and White according to the color, and Winter and Spring according to cultivation period. Crude protein content was higher than soft wheat in Hard wheat and soft wheat was higher than Hard wheat in starch content. Due to the characteristics of the raw material of wheat, proper crushing particle size should be maintained and careful examination of whether the feed is processed or not is necessary. If the wheat is crushed too well, the keratinization of the stomach and the incidence of gastric ulcers will increase. It is important to keep in mind that wheat is processed for food, the viscosity of the camouflage content will be greatly reduced. When the wheat was pelleted, the viscosity of the contents in the stomach was 1.4, and when the pellet was not pelleted, the viscosity of the intestinal contents was reported to be lower than 3.8 (Nielsen et al., 2000).

On the other hand, in connection with the prior art for producing feeds, there has been known a method of inoculating a feedstock with a specific microorganism by inoculation and fermenting the feedstock, or a method of mixing an enzyme into a feedstock to perform an enzyme treatment or producing a feed supplemented with a specific enzyme , Rather than focusing on specific feedstuffs, they used a mixture of various cereal raw materials or food debris as feedstuffs.

However, in relation to the method of processing the raw feed, it is important to accurately grasp the characteristics of each raw feed as it exists, and to develop a suitable processing method. As described above, according to the prior art, The fermentation or the enzymatic treatment is carried out in a state in which various kinds of raw materials are mixed without specifying the specific raw material feed rather than the considered processing method and therefore a specific raw feed, more specifically, wheat is used as the raw feed No literature has been reported to identify the optimum processing conditions in the production of grain-feed diets.

Korean Patent Publication No. 10-2010-0126849 Japanese Patent Application Laid-Open No. 08-256699 Japanese Patent Application Laid-Open No. 2005-130820 Japanese Patent Application Laid-Open No. 11-514240 Japanese Patent Application Laid-Open No. 06-70693

Accordingly, in the present invention, as a processing method of a grain feed using wheat as a feedstuff, it is an object of the present invention to provide a method of processing a grain feed optimized for the feedstock by reflecting characteristics of the feedstuff. Specifically, there is provided a method of processing grain feed in which effective means and conditions for decomposing indigestible carbohydrates contained in wheat are established; There is provided a method of processing a grain feed having optimal processing conditions utilizing an enzyme treatment process and a solid fermentation process; A method of processing grain feed suitable for mass production processes is provided.

Further, it is a further object to provide a grain feed comprising the nutrient composition and the physiologically functional substance of the feed as optimized as the grain feed produced by the above method.

In order to solve such a problem, the present invention provides the following solution means.

That is, in the present invention, as a method for processing a grain feed using wheat as a raw material feed,

(a) providing wheat as a feedstock;

(b) immersing the wheat;

(c) a step of capitalizing;

(d) inoculating and fermenting the strain;

(e) performing an enzyme treatment; And

(f) drying step

And a method of processing the wheat grain feed.

In addition, in the method for processing the wheat grain feed, (c) growing the wheat is carried out at 80 to 150 ° C for 20 to 60 minutes.

Also, the method comprising: according to the processing method of the wheat grain feed, (d) the fermentation, B. subtilis 2-19CX, B. subtilis P11, Aspergillus oryzae GB-641, A. niger GB-124, A. niger GB-X2. ≪ / RTI > In another aspect, the present invention provides a method for processing wheat grain feeds, which comprises inoculating a strain selected from the group consisting of GB-X2.

Also, in the method for processing the wheat grain feed, (d) the step of fermenting fermented at 20 to 40 ° C for 24 to 48 hours.

In addition, in the method for processing the wheat grain feed, (e) the step of performing the enzyme treatment may include an enzyme selected from the group consisting of Arabanase, Cellulase, Beta-glucanase, Hemicellulase, Xylanase, Endo-glucanase, Alpha-amylase and glucoamylase A method for processing a wheat grain feed is provided.

Also, a wheat grain feed prepared by the method of processing the wheat grain feed is characterized by having a free sugar content of 35.0 mg / g or more.

Also, as the wheat grain feed prepared by the method of processing the wheat grain feed, the wheat grain feed is selected from the group consisting of alkaline phosphatase, cristin arylamidase, trypsin, acid phosphatase,? -Galactosidase, An enzyme selected from the group consisting of albumin, albumin, albumin, albumin, albumin, albumin, albumin, albumin, albumin, albumin, albumin, albumin, albumin, albumin,

As the wheat grain feed prepared by the method of processing the wheat grain feed, the wheat grain feed is Bacilluse subtilis 1-6CX, B. subtilis 1-12CX, B. subtilis 2-19CX, B. subtilis P11, Aspergillus oryzae GB-641, A. niger GB-124 and A. niger And a strain selected from the group consisting of GB-X2 is present on the surface of the raw material.

According to the present invention, a solid fermentation process using wheat as a feedstuff is disclosed for the development of eco-friendly feed resources for enhancing energy utilization of livestock. As an indirect indicator for determining the degree of degradation of refractory polysaccharides in wheat, strains capable of producing the maximum free sugar upon solid fermentation are selected to establish optimal fermentation conditions. The wheat grain feed processed by the processing method of the present invention has a higher degree of hydrolysis and free sugar content than the feed raw materials before processing and is converted into a raw material having improved physiological functions by observing the number of useful microorganisms and enzyme activity, Can be used as an increased feed resource. Also, the wheat grain feed according to the present invention can be expected to function as probiotics because the GRAS strains present on the surface of the raw material are present in high numbers. In addition, when wheat is substituted for wheat grain feed according to the present invention in the formulated feed, it is possible to provide the opportunity to absorb nutrients such as hydrolyzed carbohydrates and proteins most efficiently, And thus the digestive physiological activity of the pig is smoothly provided, thereby ultimately improving the growth of the pig. In addition, the wheat grain feed of the present invention improves the digestibility of nutrients and maintains the intestinal microbial habitat environment normally, thereby inducing a smooth metabolic process by maintaining normal microflora without inducing abnormal metabolism. In the case of replacing some or all of the wheat grain added amount with the wheat grain feed of the present invention, productivity can be improved and the substitution is possible, thereby improving the productivity of the weaning pigs and the breeding pigs.

1 is a diagram showing a strain selection experiment for optimal fermentation of wheat.
Figure 2 shows the effect of wheat fermentation by A. niger GB-124 on initial moisture content.
Fig. 3 is a graph showing the influence of wheat fermentation by A. niger GB-124 according to the initial number of inoculated bacteria.
Fig. 4 is a diagram showing the optimum processing conditions for wheat; Fig.
5 is a diagram showing a mass production process.
Fig. 6 is a diagram showing a change in the mass-production process of wheat (an enzyme treatment process after fermentation).

The present invention relates to a method for processing a grain feed made from wheat as a feed material. Wheat is a widely used grain feed for swine, but it contains non starch polysaccharides such as pentose, cellulose and pectin. These non-oligosaccharide polysaccharides are almost non-digestible in the pig body . In addition, it can reduce starch, protein and fat digestibility, reduce weight gain and deteriorate health condition, so that it acts as an anti-inflammatory agent and can increase the viscosity in the digestive tract, Inhibits the action of enzymes and reduces the absorption of influenza. Therefore, although the use of a single enzyme or a complex capable of decomposing the NSP has been proposed, the NSP can be classified into various types of feed materials such as corn, wheat, oats, soybean meal, Therefore, a more finely controlled processing method is desperately required according to a specific raw material feed. Accordingly, the inventors of the present invention have studied the kind and content of NSP contained in wheat, the degree of hydrolysis and the content of free sugars, and then developed an optimal processing method suitable for the NSP, so that the physical, chemical and functional changes And thus the present invention has been achieved.

That is, the inventors of the present invention have found various characteristics of wheat when used as a feedstuff, and have found that various factors affecting the processing of wheat into a grain feed as a feedstuff, such as grain size, By developing the optimal enzymatic treatment process and optimal fermentation process including immersion time and growth conditions, it is possible to develop excellent grain feeds in terms of the degree of hydrolysis and the content of released glucose, the increase of useful microorganisms, do. That is, the present invention can be applied not only to a general method of producing general feeds that perform various general enzymatic treatments or fermentation processes for mixing various feed materials, or for food waste, but also to a specific processing method .

A processing method of the present invention is a method of processing a cereal feed using wheat as a raw feed, comprising the steps of: (a) providing wheat as a raw feed; (b) immersing the wheat; (c) a step of capitalizing; (d) inoculating and fermenting a strain suitable for wheat fermentation; (e) performing an enzyme treatment; And (f) drying. Hereinafter, each step will be described.

The steps of providing wheat as a raw material feed will be described.

In the present invention, in order to finely adjust the processing method of cereal feed made from wheat as a raw material feed, general components of wheat, nonstarch polysaccharide (NSP), total energy (Gross energy, GE) Respectively. Especially, by analyzing the composition of cell membranes that inhibit the utilization of feed nutrients, the analysis method was applied to the development of high - availability animal feed processing technology and the reproducible analysis method for NSP analysis in feed resources. In addition to wheat, the analysis of oats, wheat bran, soybean meal, and corn as raw materials mainly used in domestic feedstuffs was conducted to clarify that processing conditions should be changed according to each feedstuff. The results are shown in Tables 1 and 2 of Example 1, which will be described later. According to this, it can be seen that the kind and content of NSPs present are different from one another and the total energy is also different depending on the type of grain feed . Therefore, it can be understood that, in the case of a short-term feed made from a single feed, the optimum processing conditions are required depending on the kind of the feed. It should be noted that, in accordance with such findings, the present invention clarifies the optimum processing conditions when wheat is used as a feed material.

Next, the immersion process and the thickening process will be described.

The immersion process is a process for increasing the degree of aging of wheat by adding water at room temperature to the wheat provided as a feedstock, and the thickening process is a process for heating for a certain period of time after the immersion process. In the present invention, the immersion step and the thickening step are adopted at the same time, and they provide an optimum condition commercially available in an actual mass production process. The degree of aging of the wheat varies depending on the amount of water and the immersion time in the immersion process. Considering that there is a disadvantage in that the process is delayed when the immersion time is too long, And the optimum immersion condition was revealed. In addition, although the immersion process is mainly performed at room temperature, the immersion time can be shortened when the temperature is raised.

In the present invention, the amount of hydrolyzate is 45 to 60% by mass relative to the raw material for the wheat processing, and the temperature for the thickening is preferably 100 to 121 ° C.

Next, the fermentation process will be described.

The strains used for the fermentation of feedstuffs were xylanase, cellulase activity, and strains expressing amylase and protease. Bacilluse subtilis 1-6CX [Accession No .: KCCM 11091P], B. subtilis 1-12CX [Accession No. KCCM 11090P], B. subtilis 2-19CX [Accession No. KCCM 11089P], B. subtilis P11 [Accession No.], Aspergillus oryzae GB-641 [Deposit No. KCCM 11190P], A. niger GB-124 [Deposit No. KCCM 11189P], A. niger GB-X2 (Accession No. KCCM 11127P). These strains were finally selected based on the degree of degradation of the substrate as a criterion for the enzyme activity of more than 3,000 strains collected from composted walnut pulp, orchard soil, litter soil, restaurant wastewater and chlorine feces. After fermentation process is completed, the fermentation process is cooled to 35 ℃ or less after the immersion process and the thickening process are completed, and the selected strain is inoculated so that the initial number of bacteria is 1.0 × 10 ³ to 1.2 × 10 ⁶ cfu / g after inoculation. The fermentation time can be set to 24 to 48 hours, the fermentation can be carried out with the raw material thickness being 1 to 1.5 cm under the conditions of the culture temperature of 20 to 40 ° C and the humidity of 50 to 80%. In order to increase the value as a feedstock, the content of NSP, which is an indigestible substance, should be decreased. To this end, the expression of the enzyme that degrades NSP of the selected strain should be maximally induced. Therefore, the fermentation conditions were established based on the content of the saccharide liberated as the NSP degradation index after the fermentation process.

On the other hand, depending on the degree of liquefaction of raw materials, the feeding effect on the livestock affects the digestion and nutrient availability. Therefore, the fermentation condition was established by considering the degree of hydrolysis during fermentation depending on the moisture content of the raw material during the fermentation process. Therefore, the initial moisture content is also very important for the establishment of the wheat fermentation process, and this initial moisture content influences not only the fermentation condition but also the degree of hydrolysis, which is an index of the utilization of the cereal, The optimum moisture content should be found. For this purpose, the degree of gelatinization, free sugar, xylanase activity and microbial counts according to moisture content was analyzed by varying the initial moisture content of wheat, which is a fermentation medium, from 30 to 70%. The higher the initial moisture content, , Whereas xylanase activity decreased from over 60%.

In addition, the initial strain inoculum in solid fermentation is also an important factor in fermentation. When the initial number of bacteria is too low, the frequency of contamination by other undesirable bacteria may increase. On the other hand, when the population is too high per single area, the energy flux becomes competitive due to competition and metabolism activity In addition, the problem of supply and demand of seeds occurs in mass production. Therefore, in order to determine the optimum inoculum size, the range of inoculum size of the initial strain should be set at 1.0 × 10 ³ cfu / g at the maximum and 1.0 × 10 ⁶ cfu / g at the maximum, And most preferably 1.0 x 10 < ⁴ > cfu / g, the highest free sugar content.

When the fermentation time is evaluated in consideration of the content of free sugar and the activity of xylanase, it is preferably from 24 hours to 48 hours.

Hereinafter, the enzyme treatment process will be described.

An enzyme selected from the group consisting of Arabanase, Cellulase, Beta-glucanase, Hemicellulase, Xylanase, Endo-glucanase, Alpha-amylase and glucoamylase can be used in the enzyme treatment process of the present invention. Can be used alone or in combination as a complex enzyme. For example, a single enzyme (hereinafter referred to as NSP-CE) containing a complex enzyme (hereinafter referred to as NSP-VS) and Endo-glucanase, which includes, for example, Arabanase, Cellulase, Beta-glucanase, Hemicellulase, Xylanase, (Hereinafter, referred to as NSP-SP) containing a complex enzyme (hereinafter referred to as NSP-VF) and Glucoamylase, which comprises Beta-glucanase, Cellulase, Alpha-amylase and Xylanase.

The optimal temperature range for the use of the enzyme is 50 to 60 ° C for NSP-CE, 40 to 50 ° C for NSP-VS and NSP-VF, and 65 to 75 ° C for NSP-SP. In the enzyme treatment process, it is also possible to replace the post-hydrolysis immersion process with the enzyme reaction process, and set the processing conditions of the wheat raw material through the heat treatment process after the enzyme reaction process. That is, the soaking process of wheat can be replaced with an enzyme treatment process, and a heat treatment process can be performed after the enzyme reaction process. In this case, the enzyme treatment may be performed by adjusting the initial amount of the enzyme, raising the temperature to an optimal temperature for the enzyme reaction, adding the enzyme to the reaction mixture individually or in combination, and terminating the enzyme reaction It is possible to carry out a capital increase.

Hereinafter, the combination of the fermentation process and the enzyme treatment process will be described.

Another aspect of the present invention is to provide an optimum processing method suitable for mass production in a method of processing cereal feed using wheat as a raw material feed. That is, when there are optimum conditions for the immersion condition, the fermentation condition, the fermentation condition and the enzyme condition described above, but considering the technical aspects including the cost and the facility in the actual production environment, To provide a more optimized machining method. That is, it is a feature of the present invention that it is possible to produce the best product in terms of the content of free sugars, the activity of Xylanase, and the number of microorganisms in the final product by considering the correlation between the fermentation process and the enzyme process And to provide a processing method.

According to the studies of the inventors of the present invention, such an optimum processing method can be applied to a variety of processing methods such as a process for growing, a fermentation process and an enzyme process (hereinafter referred to as "process 1"), 2 ') or an enzyme treatment process, a thickening process and a fermentation process (hereinafter referred to as process 3). That is, in the prior art, there has been known a method of enzymatically treating or fermenting raw material feeds. In the present invention, however, these two methods have been combined with focusing on specific feed materials, In terms of features. For example, unlike corn or oat, wheat did not show any difference in free sugars according to the order of processing, but the activity of xylanase was different according to the process order and fermentation time. The superior process for the processing of wheat was confirmed by the process of fermentation for 48 hours in Process 1 and Process 2. In wheat, xylanase activities are similar to the free sugars in Process 1 and Process 2, so it is desirable to process Process 1 when considering the convenience of process in mass production. The results of the 1-48 hour fermentation process were confirmed as free sugar content of 35.17 ± 0.9 mg / g and xylanase activity of 134.93 ± 4.8 U / g. The finished soybean feedstuffs thus obtained have an increase in the degree of hydrolysis by more than 350%, a free sugar content of more than 440%, an increase in useful microorganisms, and an enzyme activity, as compared with wheat raw materials.

Hereinafter, embodiments of the present invention will be described. However, the following examples illustrate specific embodiments of the present invention and are not intended to limit the scope of the present invention.

Example 1: Supply of feed ingredients

Total pentosan, pectin and total NSP contents of corn, oats, wheat bran, soybean meal and wheat were analyzed by AOAC and Weende method. Total pentosan was analyzed by Orcinol-iron method, Pectin by Sadasivan and Manickam method, and Total NSP by Englyst and Cummings methods.

The gross energy of oat, corn, wheat, soybean, soybean meal, and wheat bran was analyzed by bomb calorimetry according to the method of Mclean and Tobin. The amino acid content was measured by ninhydrin reaction after acid hydrolysis of the feed sample with 6 N HCl , Sulfur-containing amino acids were separated by acid hydrolysis using performic acid, and analyzed by an amino acid automatic analyzer (Hitachi L-8500) using ninhydrin reaction. The results are shown in Table 1 below.

(%) corn
(USA) Wheat
(EU) oat
(Australia) Soybean meal
(Domestic) Wheat flour
(Domestic) moisture 12.25 11.37 10.37 11.48 11.68 Crude protein 7.57 9.2 10.88 49.17 14.43 Crude fiber 3.1 2.77 2.43 3.81 8.2 Crude fat 3.69 0.5 9.04 1.57 2.7 Ash 2.11 1.61 1.59 6.69 5.21 NFE ^* 68.04 74.55 65.69 27.28 57.78

* NFE: (Nitrogen Free Extract)

Then, Van Soest method and Updegroff method were used to analyze the cell membrane constituents, and total pentosan and pentose analyzes were performed using the analytical method of Frazer et al. (1956) Respectively. Pectin was analyzed by Sadasivan and Annison (1996), and total NSP contents were analyzed by using colorimetric method based on Englyst and Cummings method. The results are shown in Table 2.

(%) corn Wheat oat Soybean meal Wheat flour Pentanoic acid 3.95 ± 0.37 6.25 + -0.94 4.16 ± 0.25 4.64 ± 0.88 15.02 + - 1.37 cellulose 1.45 ± 0.16 1.74 + - 0.12 0.80 + - 0.22 2.12 + -0.22 5.10 + 0.03 pectin 2.56 ± 0.75 3.72 ± 1.08 3.95 + 0.11 2.20 ± 0.46 8.15 ± 4.31 Total NSP 16.60 ± 0.73 14.90 ± 2.96 25.68 + - 2.32 12.59 + - 0.14 36.65 ± 0.61

From the above results, it was found that the total NSP content of the cell membrane was the highest at 36% in the wheat flour and 15% in the wheat flour. The cellulosic content of the cell membranes was higher in the wheat flour than in the other feeds. The content of pentosan and pectin was higher than that of other feed sources.

The results of the total energy analysis of abnormal feed resources are shown in Table 3 below.

Feedstuff Total energy (Kcal / Kg) corn 4,018 Wheat 4,104 oat 4,653 Soybean meal 4,242 Wheat flour 4,164

From the above, it can be confirmed that the kind of NSP present in each grain feed and the total amount of NSP are not the same even if it is a grain feed.

Example 2: Setting of fermentation conditions

Fermentation experiments were conducted to select fermentation strains suitable for wheat. As an index for decomposing NSP (Non Starch polysaccharide), which is known to inhibit the nutrient utilization of feed materials, a strain showing relatively high liberated glucose content was selected by analyzing glucose content liberated after fermentation. The selected strains were optimized for the initial moisture content and initial inoculum amount of feedstuff.

The strains used for the fermentation of feedstuffs were xylanase, cellulase activity, strains expressing amylase and protease, and B. subtilis 2-19CX, B. subtilis P11, Aspergillus oryzae GB-641, A. niger GB-124, A. niger GB-X2. In order to optimize the expression of NSP degrading enzymes in wheat, the solid fermentation conditions were evaluated by comparing the liberated glucose content before and after fermentation with initial moisture content of 40%, incubation temperature of 32 ° C, and incubation time of 48 hours One). As a result of the fermentation, the fungi were relatively lower than the bacillus strains but the free sugars, which is an indicator of the enzyme activity, were high. This is because the fungi express more polysaccharide degrading enzyme than the bacillus bacteria. As a result of the fermentation experiment, A. niger GB-124 showed the free sugar content of 19.37 mg / g and xylanase activity of 210 U / g in xylanase activity and free sugar production, and was selected as the optimal strain for wheat fermentation and further experiments were conducted to establish the fermentation conditions Respectively. In order to investigate the optimal fermentation conditions of A. niger GB-124 strains, fermentation experiments were conducted under different conditions depending on the initial moisture content and seeding level.

The moisture content of A. niger GB-124 fermented in wheat was higher than that of fermented milk (45% and 60%) (Fig. 2). However, the initial water content of 60% showed relatively low xylanase activity. In particular, when the fermentation scale is scaled up by mass production, the problem of clogging of the feed pipe during transport of the medium and the reduction of the yield of production due to the delay of drying time It was considered that it would be desirable to adjust the initial moisture content to 45%. In the case of wheat, the higher the water content, the higher the degree of hydrolysis. However, the xylanase activity decreased rapidly from 60% moisture. In the wheat fermentation with A. niger GB-124, the activity of free sugars and xylanase did not coincide with those of A. niger GB-124 because of the complex enzyme (amylase, cellulase, etc.) . For the optimum fermentation of wheat using the selected strains, fermentation experiments were carried out by varying the initial number of inoculated bacteria at 10 ³ to 10 ⁶ CFU / g. As a result, when the initial inoculum number was 1.0 × 10 ⁴ CFU / g, (Fig. 3). Therefore, wheat fermentation using A. niger GB-124 strain showed inoculation of 1.0E × 10 ⁴ CFU / g of initial inoculum in a wheat medium with an initial moisture content of 45%, indicating that fermented wheat germination and xylanase activity And free sugar production were found to be the best.

Based on the results obtained above, the optimum fermentation time was investigated in order to establish the optimal solid fermentation condition on the pilot scale (200 ~ 500kg) and the solid fermented product was used as the feedstock for the specification test, Respectively.

A. niger GB-124 used in fermentation of wheat showed high xylanase activity and free sugar content, but the increase ratio of free sugar content to xylanase activity was not large. This is because the content of polysaccharide, an inducer and substrate, inducing the expression of polysaccharide degrading enzyme did not show a large difference according to the raw materials, and it is also considered to be a difference in the expression ability of the polysaccharide degrading enzyme (Table 4). The wheat raw materials were converted into raw materials with improved function through the fermentation process. The final prototypes were the same as the corn and oat fermentation results, with the improvement of the degree of gelatinization, the increase of free sugar content, the beneficial microorganism growth, protease, amylase, xylanase and cellulase activity (See Table 5).

(%) corn oat Wheat Crude fiber 3.10 2.43 2.77

Wheat Before processing After processing Difference (percentage%) Luxury (%) 21.0 65.7 312.8 Free sugar (mg / g) 0.97 25.3 2,608.0 Microbes (Log cfu / g) - 8.8 Enzyme activity (U / g) - Protease 7,010.7
Amylase 978.8
Cellulase 2013.1
Xylanase 398.0

In addition, the changes of chemical properties before and after the fermentation process were analyzed by AOAC and Weende method, and total energy was analyzed by bomb calorimetry according to Mclean and Tobin method. The results are shown in Tables 6 and 7 below.

(%) Before processing After processing moisture 8.42 9.17 Crude protein 11.44
(11.24) 12.50
(12.39) Crude fiber 1.55
(1.52) 1.23
(1.22) Crude fat 0.85
(0.84) 1.17
(1.16) As basis (DM basis) 1.15 1.23 NFE ^** (nitrogen free) 76.59 74.70

Total energy (Kcal / Kg) Before processing 3978 After processing 3770

Example  3 Setting of optimum machining conditions

The optimal processing conditions for processing the wheat were set. Glucoamylase was used as an enzyme, and A. niger GB-124 was used as the fermenting bacteria. The optimum standards for the enzymes and processing conditions by fermentation were established as follows. As a measure to decompose NSP (Non Starch polysaccharide), which is known to inhibit the nutrient utilization of feed materials, we analyzed glucose content liberated after fermentation and investigated the relatively high glucose content. Optimal processing conditions of feed materials were established by varying the order of enzyme treatment and fermentation treatment for each raw material.

In order to confirm the optimum processing conditions, the processing was carried out in the order of Table 8.

Process type Step 1 Step 2 Step 3 Compare  Process 1 Increase Enzyme reaction Fermentation Released glucose, Xylanase, microorganism Step 2 Increase Fermentation Enzyme reaction Step 3 Enzyme reaction Increase Fermentation

In Table 8, the conditions of the fermentation were 30 minutes at 110 ° C, 30 minutes at 40 ° C after addition of 0.2% of enzyme reaction conditions, and fermentation conditions at 35 ° C for 24 hours or 48 hours. The feedstuffs adjusted to 40% moisture were immersed for 30 minutes and then inoculated at a temperature of 110 ° C for 30 minutes to inoculate the feedstuffs cooled to below 35 ° C so that the initial number of bacteria was 1.2 × 10 ⁶ cfu / g. The total fermentation time was set to 48 hours, and the raw material was allowed to have a thickness of 1 to 1.5 cm under the condition of a temperature of 33 to 35 DEG C and a humidity of 55%, and the aerobic fermentation was carried out. Xylanase activity and free sugar content were measured, and the results are shown in FIG. As shown in Fig. 4, the excellent process for processing the wheat was confirmed by the fermentation for 48 hours in the process 1 and the process 2. In wheat, the free sugar content of Process 1 and Process 2 is similar to that of xylanase, so it is desirable to process Process 1 in consideration of process convenience in mass production. The results of the 1-48 hour fermentation process were confirmed as free sugar content of 35.17 ± 0.9 mg / g and xylanase activity of 134.93 ± 4.8 U / g.

Example 4: Setting of optimal processing conditions in mass production

(10 ton) in mass production. Mass production was carried out by the same process as shown in FIG. Wheat solid fermentation was carried out by immersing 10 tons of raw material with 45% moisture content for 30 minutes and then boiled at 110 ℃ for 30 minutes and cooled to below 35 ℃ to be inoculated at an initial count of 1.0 × 10 ⁴ cfu / g. The cultivation conditions were fermentation under aerobic conditions at a temperature of 30 to 35 ° C and a humidity of 75% for 60 hours. Then, xylanase activity, cellulase activity, amylase activity, protease activity, degree of hydrolysis, and free sugar content were measured. The results are shown in Fig. Wheat was transformed into a raw material with improved physiological function through fermentation process. The final product has the characteristics of improving the degree of gelatinization, free sugar content, useful microorganism growth, protease, amylase, xylanase and cellulase enzyme activity, Could be utilized as an increased feed resource. (Table 9)

Wheat Before processing After processing Difference (%%) Luxury (%) 21.0 67.8 350.64 Free sugar (mg / g) 0.97 31.4 439.68 The strain (Log cfu / g) - 7.9 Enzyme activity (U / g) - Xylanase: 336.0
Cellulase: 2010.1
Amylase: 1358.7
Protease: 7100

In addition, the kinds of enzymes expressed in the final product were confirmed. The type of enzyme was investigated with apiZYM (Biomerieux, France), which is designed to examine the activity of enzymes in untreated mixed samples and is suitable for investigating various enzyme activities expressed in solid fermentation. The experimental procedure was carried out according to the manual provided by the manufacturer. The results are shown in Table 10 below.

No. enzyme temperament pH result One Alkaline phosphatase 2-naphthyl phosphate 8.5 + 2 Esterase (C4) 2-naphthyl butyrate 6.5 - 3 Esterase (C8) 2-naphthyl caprylate 7.5 - 4 Lipase (C14) 2-naphthyl myristate 7.5 - 5 Leucine arylamidase L-leucyl-2-naphthylamide 7.5 - 6 Valine arylamidase L-valyl-2-naphthylamide 7.5 - 7 Crystine arylamidase L-cystyl-2-naphthylamide 7.5 + 8 Trypsin N-benzoyl-DL-arginine-2-
나프thylamide 8.5 + 9 alpha-chymotrypsin N-glutaryl-phenylalanine-2-
나프thylamide 7.5 - 10 Acid phosphatase 2-naphtyl phophate 5.4 + 11 Naphtol-AS-BI-phosphohydrolase Naphthol-AS-BI-phosphate 5.4 + 12 alpha -galactosidase 6-Br-2-naphthyl- [alpha] -D-galactopyranoside 5.4 + 13 β-glucuronidase 2-naphthyl- [beta] -galactopyranoside 5.4 - 14 β-glucosidase Naphthol-AS-BI-? D-glucuronide 5.4 + 15 α-glucosidase 2-naphthyl- [alpha] -D-glucopyranoside 5.4 - 16 β-glucosidase 6-Br-2-naphthyl- [beta] -D-glucopyranoside 5.4 - 17 N-acetyl-β-glucosaminidase 1-naphthyl-N-acetyl- [beta] -D-glucosaminide 5.4 + 18 alpha-mannosidase 6-Br-2-naphthyl- [alpha] -D-mannopyranoside 5.4 - 19 alpha-fucosidase 2-naphthyl-a L-fucopyranoside 5.4 -

The changes of chemical properties before and after processing were analyzed by AOAC and Weende method. The gross energy of feed materials was analyzed by bomb calorimetry according to Mclean and Tobin 's method. The results are shown in Table 11 below.

(%)
Wheat Before processing After processing moisture 10.65 8.07 Crude protein 10.83
(12.12) 12.85
(13.98) Crude fat 1.09
(1.22) 1.26
(1.37) Crude fiber 1.26
(1.41) 1.30
(1.41) Views min 0.94
(1.05) 1.14
(1.24) NFE ** 75.23 75.38 Total energy (Kcal / Kg) 4025 3945

As can be seen in Table 11, the general composition of fermented feed stocks is within the normal composition range of the feedstuffs used in the existing feed industry (Feedstuffs, 2009), indicating normal levels of normal ingredients. Especially, fermented feedstuffs have higher crude fat content and lower crude fiber content than conventional feedstuffs, which may be effective for use in younger ages. And because of the high crude fiber content, the raw materials whose usage is limited can be increased if the content of crude fiber is reduced through the fermentation process. In addition, fermentation process of wheat increased the crude protein content and crude fat content, and it was confirmed that NFE (free nitrogen) decreased. It is thought that the crude fiber content is increased and the polyunsaturated fatty acid is used because carbon fiber is decomposed into some monosaccharides by microorganisms and used for metabolism of microorganisms.

Experimental Example 1: Effect of fermented wheat feed on productivity of breeding pigs

In order to investigate the effect of the fermented wheat feed on the productivity of breeding pigs in Example 2, the following experiment was conducted.

end. Materials and methods

① Test animals and test design

A total of 80 triplicate ([Landrace × Yorkshire] × Duroc) specimens were weighed and weighed 24.37 ± 1.06 kg at the start of the study. F50 (natural wheat 50% + fermented wheat 50%), F75 (natural wheat 25%), F50 (natural wheat 75% + fermented wheat 25% + fermented wheat 75%) and 5) F100 (F100, 100% fermented wheat) were treated with 4 replicates per treatment and 4 replicates per replicate.

② Test feed and specification management

The specimens were tested at Dankook University test farms and the feed ratios used in the tests are shown in Table 12. The feed was free vegetarian, and the water was freely drinkable using an automatic water dispenser.

Ingredients,% Corn 47.56 Soybean meal 24.16 Wheat 20.00 Rapeseed meal 2.80 Animal fat 3.00 Dicalcium phosphate 0.76 Limestone 0.79 Salt 0.43 L-lysine-HCl (98%) 0.10 Antibiotic 0.10 Mineral premix 0.10 Vitamin premix 0.20 Total 100.00 Calculated composition   ME, kcal / kg 3,400   Crude protein,% 18.00   Lysine,% 1.00  Methionine,% 0.30  Calcium,% 0.60  Phosphorus,% 0.50

③ Survey items and methods

a. productivity

Body weight and feed intake were measured at the beginning and at the end of the test (6 weeks), and daily gain, daily feed intake and feed efficiency were calculated.

b. Nutrient digestibility

In order to measure the digestibility of nutrients, chromium oxide (Cr 2 O 3) was added as a labeling substance in the feed at a rate of 0.2% 7 days before the end. After 4 days of chrome feeding, the samples were collected for 72 hours in a 60 ° C hot air drier and then pulverized using a Wiley mill. Cr mixed with the general components of the feed and labeling was analyzed by the method described in AOAC (1995).

c. Number of microorganisms in the mouth

Recovery of pig manure is stairs then the selection process at the end of the 8 minutes distinction collected by law drink anus, were frozen at -20 until laboratory ℃, homogenized and suspended in a sterilized physiological saline after the next 10 ³ to 10 ⁷ And used as a sample for measuring viable cell count. MRS agar was used for Lactobacillus, MacConkey agar (Difco, USA) for Coliforms, Nutrient broth for Salmonella and Bacillis, and the number of bacteria was measured after incubation at 37 ℃ for 38 hours.

d.

At the end of the test, the excreted materials were collected from 5 animals per treatment at the end of the experiment, and 100 g of fresh water was taken into a 1000 mL sealed plastic container and fermented at room temperature for 24 hours Ammonia, mercaptan and hydrogen sulfide were measured using Gastec (Model GV-100, GASTEC, Japan) while keeping at room temperature for 1 day, 3 days and 5 days.

e. Volatile fatty acids

At the end of the test, the excreted materials were collected from 5 animals per treatment at the end of the experiment, and 100 g of fresh water was taken into a 1000 mL sealed plastic container and fermented at room temperature for 24 hours Acetic acid, propionic acid and butyric acid were measured using Gastec (Model GV-100, GASTEC, Japan) while keeping at room temperature for 1 day, 3 days, 5 days and 7 days.

④ Statistical processing

All data were analyzed by Duncan's multiple range test (Duncan, 1955) using the General Linear Model procedure of SAS (1996).

I. Specification Test Result

① Productivity

The effects of fermented wheat on 0, 25, 50, 75, 100% replacement of in-feed wheat are shown in Table 13. F50 and F100 treatments were significantly higher (P <0.05) than F0 and F25 treatments. There was no difference in the dietary intake and feed efficiency between dietary treatments (P> 0.05).

Item F0 F25 F50 F75 F100 SE ² ADG, g 469 ^b 480b 515 ^a 497 ^ab 515 ^a 10 ADFI, g 1,226 1,207 1,300 1,235 1,220 52 Gain: Feed 0.383 0.398 0.396 0.402 0.422 0.015 ¹ Abbreviation: F0, natural wheat 100%; F25, natural wheat 75% + fermented wheat 25%; F50, natural wheat 50% + fermented wheat 50%; F75, natural wheat 25% + fermented wheat 75%; F100, fermented wheat 100%.
² Standard error.
^{a, b} Means in the same row with different superscripts differ (P <0.05).

② Nutrient digestibility

The effect of nutrient digestibility on the digestibility of nutrients by using fermented wheat was not significantly improved (Table 14), but the digestibility of dry digestion was improved in the treatments (F50, F75, F100) in which fermented wheat was replaced by 50% or more . Furthermore, the digestibility of protein and energy can be improved by using fermented wheat, but not by all treatments (F25, F50, F75, F100).

Items F0 F25 F50 F75 F100 SE ² matter 80.2 80.2 81.9 81.3 82.1 1.0 Nitrogen 78.0 79.9 80.9 79.5 80.5 1.0 Energy 78.0 79.7 81.7 81.1 81.6 1.3 ¹ Abbreviation: F0, natural wheat 100%; F25, natural wheat 75% + fermented wheat 25%; F50, natural wheat 50% + fermented wheat 50%; F75, natural wheat 25% + fermented wheat 75%; F100, fermented wheat 100%.
² Standard error.

③ Number of microorganisms per minute

No significant changes were observed in all four microorganisms (Lactobacillus, Bacillus, Coliforms, and Salmonella) (P> 0.05) as a result of feeding the fermented wheat to the microorganisms in the intestine (Table 15).

Item, log ₁₀ cfu / g F0 F25 F50 F75 F100 SE ² Lactobacillus 6.2 6.2 6.2 6.3 6.3 0.1 Bacillus 7.0 7.1 7.0 6.8 6.7 0.3 Coliforms 6.6 6.5 6.4 6.2 6.2 0.2 Salmonella 3.0 2.8 2.9 2.6 2.6 0.2 ¹ Abbreviation: F0, natural wheat 100%; F25, natural wheat 75% + fermented wheat 25%; F50, natural wheat 50% + fermented wheat 50%; F75, natural wheat 25% + fermented wheat 75%; F100, fermented wheat 100%.
² Standard error.

④ Gas production rate

(P <0.05). In addition, the amount of ammonia, hydrogen sulfide, and mercaptans, and acetic acid were not significantly different (Table 16).

Item, ppm F0 F25 F50 F75 F100 SE ² NH3 1d 15.77 16.00 16.33 15.57 16.07 2.39 3d 16.70 16.33 17.03 17.13 16.70 3.39 5d 18.10 18.83 18.27 18.33 18.03 3.61 7d 17.70 18.47 17.97 18.00 17.73 3.56 Mercaptans 1d 10.00 12.33 10.67 10.00 10.33 2.29 3d 24.00 24.33 23.00 23.33 22.33 1.65 5d 25.33 25.33 26.33 26.00 26.33 1.19 7d 26.33 25.67 25.00 25.33 25.17 2.90 H2S 1d ND ND ND ND ND ND 3d 11.67 11.00 10.33 11.33 12.67 2.11 5d 23.00 22.00 21.67 22.67 22.67 2.50 7d 18.33 19.33 17.67 17.33 18.00 2.10 Acetic acid 1d 16.67 17.33 17.00 18.33 17.33 2.04 3d 17.00 16.33 17.67 17.33 17.33 1.31 5d 23.67 25.33 25.00 25.33 24.67 2.16 7d 17.67 18.00 17.00 18.33 18.67 2.68 1Abbreviation: F0, natural wheat 100%; F25, natural wheat 75% + fermented wheat 25%; F50, natural wheat 50% + fermented wheat 50%; F75, natural wheat 25% + fermented wheat 75%; F100, fermented wheat 100%.
2Standard error.

Experimental Example 2: Effect of enzyme treatment and fermented wheat feed on productivity of breeding pigs

The effect of the wheat feed processed by the enzyme treatment and the fermentation treatment prepared in Example 4 on the productivity of breeding pigs was examined by the following method.

end. Test animals and test design

Three triplicate hybrids [(Landrace × Yorkshire) × Duroc] 144 breeders were declared. The body weight at the start of the test was 57.99 ± 1.92 kg, and the specimens were tested for 12 weeks. 2) HCFW (high nutrient feed + 20% fermentation / enzyme treated wheat substitute); 3) LCW (low nutrient feed); 4) LCFW (low fat diet + 20% Fermentation / enzyme treated wheat substitution), 6 replicates per treatment, and 6 replicates per replicate. The amount of raw material content is shown in Table 17.

Ingredients,% HCW HCFW LCW LCFW Corn 47.56 47.56 49.06 49.06 Soybean meal 24.16 24.16 24.16 24.16 Wheat 20.00 16.00 20.00 16.00 Fermented wheat 4.00 4.00 Rapeseed meal 2.80 2.80 2.50 2.50 Animal fat 3.00 3.00 1.80 1.80 Dicalcium phosphate 0.76 0.76 0.76 0.76 Limestone 0.79 0.79 0.79 0.79 Salt 0.43 0.43 0.43 0.43 L-lysine-HCl (98%) 0.10 0.10 0.10 0.10 Antibiotic 0.10 0.10 0.10 0.10 Mineral premix 0.10 0.10 0.10 0.10 Vitamin premix 0.20 0.20 0.20 0.20 Total 100.00 100.00 100.00 100.00 Calculated composition ME, kcal / kg 3,400 3,400 3,350 3,350 Crude protein,% 18.00 18.00 17.95 17.95 Lysine,% 1.00 1.00 1.00 1.00 Methionine,% 0.30 0.30 0.30 0.30 Calcium,% 0.60 0.60 0.60 0.60 Phosphorus,% 0.50 0.50 0.50 0.50 ¹ Provided per kilogram of complete diet: Cu, 140 mg; Fe, 145 mg; Zn, 179 mg; Mn, 12.5 mg; I, 0.5 mg; Co, 0.25 mg, Se, 0.4 mg.
² Provided per kilogram of complete diet: vitamin A, 10,000 IU; vitamin D3, 2,000 IU; vitamin E, 42 IU; vitamin K, 5 mg; riboflavin, 2,400 mg; vitamin B2, 9.6 mg; vitamin B6, 2.45 mg; vitamin B12, 40 μg; niacin, 49 mg; pantothenic acid, 27 mg; biotin, 0.05 mg.

I. Test feed and specification management

The test was conducted at Dankook University test farm. The experimental diets were fed free from vegetable diets based on the requirements of NRC (1998), and the water was freely fed using an automatic water dispenser.

All. Survey items and methods

(1) Body weight gain, daily feed intake and feed efficiency gain were measured by treatment at the start, at 6 weeks and at the end (12 weeks). The feed intake was calculated by subtracting the remaining amount from the feed intake during body weight measurement. The feed efficiency was calculated by dividing the body weight gain by the feed intake.

(2) Nutrient digestibility was obtained by adding 0.2% of chromium oxide (Cr ₂ O ₃ ) as a labeling substance at 6 weeks and at the end (12 weeks). The samples were dried in a dryer at 60 ° C for 72 hours, and then pulverized with a Willey mill. Cr mixed with the general components of the feed and labeling was analyzed according to the method of AOAC (2000)

(3) Blood samples were collected at 6, 12, and 12 weeks of treatment at 6, 6, and 12 hours by using a vacuum tube (Becton Dickinson Vacutainer Systems, Franklin Lakes, NJ) in Jugular vein. The blood glucose and BUN (blood urea nitrogen) were measured using an automatic biochemical analyzer (HITACHI 747, Japan) and the IgG content was determined by nephelometry using a nephelometer Behring, Germany) analysis machine.

(4) The pork used in the meat quality analysis was sorted by 6 treatments. After slaughtering, the meat was stored in a refrigerator at 4 ° C for 24 hours, and then the semiconductor lumber portion (M. longissimus dorsi) was divided and shaped for analysis. Meat color was measured five times per each sample using Chromameter (Model CR-210, Minolta Co., Japan). At this time, the standard color plates were L * (lightness) = 89.2, a * (redness) = 0.921, and b * (yellowness) = 0.783. The sensory evaluation was carried out by sensory test personnel and the meat color (1-5), marbling (1-5) and firmness (1-5) of fresh meat were investigated according to the NPPC (2000) standard. The water holding capacity was measured by the method of Hofmann et al. (1982) and the area was determined by planimeter (X-plan, Ushikata 360dΠ, Japan) and the surface area of the meat was divided by the area of water. The meat pH values were measured after slaughter using a pH meter (Istek, Model 77p). The area of the suture cross-section was measured using the OHP film and the area of the suture was measured using the retractor (MT-10S, MT precision, Japan). The weight loss was measured by weighing the sample in a uniform shape and then heating it in a constant temperature water bath (75 ℃) for 30 minutes. After cooling for 30 minutes at room temperature, the weight of the sample was measured. The drop loss was measured after 1 day, 3 days, 5 days, and 7 days after the sample was formed into a uniform shape of 2cm thickness and stored in a polyethylene bag for 7 days in a refrigerator at 4 ℃.

(5) For the analysis of odorous substances in the mouth, the excreted materials for the same time were collected at 6 weeks and at the end (12 weeks) at each treatment, 100 g of fresh water was taken, placed in a 1,000 mL sealed plastic container, during it was stored after fermentation for 1, 3, 5 and 7 days at room temperature ammonia using Gastec (Model GV-100, GASTEC , Japan) generated from the minute (ammonia, NH _3), hydrogen sulfide (hydrogen sulfide, H ₂ Total mercaptan (RSH) and acetic acid (CH ₃ COOH) were measured.

la. Statistical processing

All data were analyzed using the Duncan's multiple range test (Duncan, 1955) using the General Linear Model procedure of SAS (1999). Also, using the orthogonal contrast between the mean values of the treatments, 1) the difference of high and low nutrients and 2) the factor analysis of the difference between raw and raw materials.

The experimental results are as follows.

The effect of the replacement of fermented / enzyme-treated wheat in feed on the productivity of finishing pigs is shown in Table 18. In the 0-6 week, the daily gain of HCFW was significantly higher than that of LCW (P <0.05), but there was no statistically significant difference in daily feed intake and feed efficiency between treatments (P> 0.05) . There was no statistically significant difference in the daily gain, daily feed intake and feed efficiency between treatments at 6-12 weeks (P> 0.05). However, feed efficiency of high nutrient feed was higher (P <0.05).

The daily weight gain and feed efficiency of HCFW were significantly higher (P <0.05) than those of LCW (P <0.05) and higher than that of low nutrient feed (P <0.05). There was no statistically significant difference in dietary intakes between the treatments (P> 0.05).

Items
HCW
HCFW
LCW
LCFW
SE ²
Contrast N ³ F ⁴ 0-6 week ADG, g 698 ^ab 719 ^a 659 ^b 692 ^ab 15 NS NS ADFI, g 2,006 2,010 1,941 1,954 46 NS NS G / F 0.348 0.358 0.339 0.354 0.006 NS NS 6-12 week ADG, g 868 890 841 858 26 NS NS ADFI, g 2,599 2,616 2,697 2,683 41 NS NS G / F 0.334 0.340 0.312 0.320 0.010 0.047 NS Overall ADG, g 783 ^ab 804 ^a 750 ^b 775 ^ab 13 0.028 NS ADFI, g 2,303 2,313 2,319 2,318 35 NS NS G / F 0.340 ^ab 0.348 ^a 0.323 ^b 0.334 ^ab 0.007 0.046 NS ¹ .
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw wheat etc. fermented wheat.
^{a, b} Means in the same row with different superscript differ significantly (p <0.05).

The effects of dietary fermentation / enzyme treated wheat substitution on nutrient digestibility of finishing pigs are shown in Table 19. The digestibility of HCFW was significantly higher (P <0.05) than that of LCW (P <0.05). Nitrogen digestibility of HCFW was significantly higher than that of LCW and LCFW at 6th week. The digestibility of HCFW was significantly higher than that of LCW (P <0.05). Dry digestibility was not significantly different between treatments at 12th week (P> 0.05). Nitrogen digestibility of HCFW was significantly higher than that of LCW and LCFW (P <- 05), and the digestibility of HCFW was significantly higher than that of LCW (P <0.05). Nitrogen and energy digestibility were significantly higher at 6 and 12 weeks of feeding of high nutrients (P <0.05), and the digestibility of building and energy was higher at 6th week of fermentation / P < 0.05).

Items,%
HCW
HCFW
LCW
LCFW
SE ²
Contrast N ³ F ⁴ 6 wk Dry matter 73.69 ^ab 75.93 ^a 72.56 ^b 73.46 ^ab 1.03 NS 0.029 Nitrogen 73.97 ^ab 75.79 ^a 71.33 ^b 72.14 ^b 1.14 <0.001 NS Energy 72.83 ^ab 75.12 ^a 71.68 ^b 72.46 ^ab 0.98 0.034 0.008 12 wk Dry matter 73.00 73.90 72.52 73.19 0.86 NS NS Nitrogen 73.17 ^ab 74.82 ^a 70.21 ^b 71.08 ^b 1.11 0.007 NS Energy 72.04 ^ab 74.05 ^a 70.58 ^b 71.26 ^ab 1.02 0.050 NS ¹ HCW = high nutrient diet (wheat); HCFW = high nutrient diet (20% replaced by fermented wheat); LCW = low nutrient diet (wheat); LCFW = low nutrient diet (20% replaced by fermented wheat).
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw wheat etc. fermented wheat.

The effects of in-feed fermentation / enzyme-treated wheat substitution on the blood characteristics of finishing pigs are shown in Table 20. The concentration of glucose in the blood was significantly higher (p <0.05) than that of HCW, LCW and LCFW, and HCWW, LCW and LCFW were significantly higher than those of HCW (P <0.01), respectively. Glucose and BUN contents were significantly (P <0.05) higher in high nutrient diets than in general wheat diets (P <0.01).

The HCW, HCFW and LCFW treatments were significantly higher (p <0.05) than the LCW treatments at the end of the test (12 weeks) (P <0.05), but LCW and LCFW treatments were significantly lower in BUN than HCW and HCFW treatments (P <0.05). IgG, glucose and BUN contents were significantly (P <0.05) higher in high nutrient diets than in normal wheat diets (P <0.01).

Items
HCW
HCFW
LCW
LCFW
SE ²
Contrast N ³ F ⁴ Initial IgG, mg / dL 659.6 801.4 716.6 670.2 91.5 NS NS Glucose, mg / dL 87.2 85.8 89.2 95.6 7.0 NS NS BUN, mg / dL 11.5 12.3 12.7 11.1 0.9 NS NS 6week IgG, mg / dL 971.0 814.2 993.0 871.6 71.2 NS NS Glucose, mg / dL 75.2 ^b 89.0 ^a 66.6 ^c 76.8 ^b 2.4 0.001 <0.001 BUN, mg / dL 16.4 ^a 12.9 ^b 12.8 ^b 11.6 ^b 0.5 <0.001 0.001 12 week IgG, mg / dL 1011.8 ^a 1029.8 ^a 761.0 ^b 987.6 ^a 55.9 0.022 0.049 Glucose, mg / dL 88.2 ^a 81.0 ^ab 68.4 ^c 78.0 ^bc 3.1 0.004 NS BUN, mg / dL 18.4 ^a 15.9 ^a 12.4 ^b 12.1 ^b 1.1 0.001 NS ¹ HCW = high nutrient diet (wheat); HCFW = high nutrient diet (20% replaced by fermented wheat); LCW = low nutrient diet (wheat); LCFW = low nutrient diet (20% replaced by fermented wheat).
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw wheat etc. fermented wheat.
^{a, b, c} Means in the same row with different superscript differ significantly (p <0.05).

The effects of in-feed fermentation / enzyme-treated wheat substitution on intramuscular odor substances in finishing pigs are shown in Tables 21 and 22. In the sixth week of the test, LCW and LCFW treatments were significantly lower (P <0.05) than those of HCW and HCFW treatments at 3 days (P <0.05). Ammonia concentration decreased significantly (P <0.01) at 3 days and 5 days when high nutrient diets were fed. The total mercaptans concentration was significantly lower (p <0.05) than that of HCW and HCFW treatments at 7 days and the total mercaptans concentration decreased significantly &Lt; 0.01). The concentrations of hydrogen sulfide were significantly lower at 5 and 7 days than those of HCW and HCFW treatments (P <0.05), and the hydrogen sulfide concentration (P < 0.01).

 At the end of the experiment (12 weeks), the concentration of ammonia was significantly lower in LCW and LCFW treatments than in HCW and HCFW treatments at 3 days (P <0.05) (P <0.05), respectively. In addition, ammonia concentration decreased significantly (P <0.05) at the 3rd and 5th day of feeding of high nutrient diet due to differences in nutrients. The total mercaptans content in the feed was significantly lower than that of HCW, HCFW and LCFW treatments at 5 days (P <0.05). P < 0.05). The amount of hydrogen sulfide was significantly lower (P <0.05) than that of HCW and HCFW (P <0.05). acetic acid was significantly lower (P <0.05) than that of HCFW (P <0.05) and decreased significantly (P <0.05).

Items, ppm
HCW
HCFW
LCW
LCFW
SE ²
Contrast N ³ F ⁴ NH ₃ 1d 12.6 12.7 12.0 12.1 0.8 NS NS 3d 16.9 ^a 16.4 ^ab 14.9 ^c 15.5 ^bc 0.4 0.007 NS 5d 19.1 ^a 18.6 ^ab 17.3 ^b 17.2 ^b 0.4 0.006 NS 7d 17.5 17.1 16.6 16.8 0.5 NS NS Total mercaptans
1d 10.8 10.5 9.7 9.8 0.4 NS NS 3d 25.1 23.0 22.8 23.1 0.7 NS NS 5d 28.9 27.3 27.2 26.8 0.8 NS NS 7d 22.3 ^a 22.0 ^a 21.5 ^ab 20.7 ^b 0.2 0.005 NS H ₂ S 1d 1.4 0.8 1.1 1.7 0.4 NS NS 3d 14.3 15.1 13.5 13.8 0.6 NS NS 5d 24.1 ^a 23.7 ^ab 22.3 ^bc 21.3 ^c 0.5 0.006 NS 7d 29.1 ^a 28.3 ^ab 27.2 ^bc 26.6 ^c 0.5 0.008 NS Acetic acid 1d 16.6 16.4 16.6 16.2 0.5 NS NS 3d 19.1 18.6 18.0 18.2 0.5 NS NS 5d 30.7 31.3 31.1 30.1 0.9 NS NS 7d 23.1 22.9 23.1 22.5 0.4 NS NS ¹ HCW = high nutrient diet (wheat); HCFW = high nutrient diet (20% replaced by fermented wheat); LCW = low nutrient diet (wheat); LCFW = low nutrient diet (20% replaced by fermented wheat).
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw wheat etc. fermented wheat.
^{a, b, c} Means in the same row with different superscript differ significantly (p <0.05).

Items, ppm
HCW
HCFW
LCW
LCFW
SE ²
Contrast N ³ F ⁴ NH ₃ 1d 12.0 11.1 9.5 10.0 0.8 NS NS 3d 16.8 ^a 16.5 ^a 14.6 ^b 14.3 ^b 0.4 0.003 NS 5d 18.8 18.5 17.4 17.3 0.5 0.041 NS 7d 18.4 ^a 17.1 ^ab 16.5 ^ab 16.1 ^b 0.6 NS NS Total mercaptans 1d 10.6 10.4 9.6 9.4 0.4 NS NS 3d 23.6 24.1 22.2 22.5 1.1 NS NS 5d 27.1 ^a 26.7 ^a 24.9 ^b 26.5 ^a 0.5 0.038 NS 7d 22.4 21.8 21.5 21.4 0.4 NS NS H ₂ S 1d 2.0 1.0 1.4 1.7 0.4 NS NS 3d 14.4 13.6 13.7 13.3 0.9 NS NS 5d 23.9 ^a 23.3 ^a 22.2 ^ab 20.6 ^b 0.8 0.026 NS 7d 27.7 27.4 27.6 26.6 0.7 NS NS Acetic acid 1d 15.9 15.6 16.6 15.0 0.6 NS NS 3d 18.9 18.5 18.0 16.9 0.5 NS NS 5d 32.3 ^ab 32.5 ^a 31.2 ^b 31.5 ^ab 0.3 0.020 NS 7d 23.5 22.5 23.0 22.1 0.7 NS NS ¹ HCW = high nutrient diet (wheat); HCFW = high nutrient diet (20% replaced by fermented wheat); LCW = low nutrient diet (wheat); LCFW = low nutrient diet (20% replaced by fermented wheat).
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw wheat etc. fermented wheat.
^{a, b} Means in the same row with different superscript differ significantly (p <0.05).

The effects of in-feed fermentation / enzyme-treated wheat substitution on meat quality of finishing pigs are shown in Table 23. There were no significant differences in color, sensory evaluation, heat loss, storage loss, pH, beef cross section and water holding capacity (P> 0.05). However, in the fermented soybean meal, the sensory test showed a higher degree of intramuscular fatness and storage loss than the general wheat diet at the 1st day (P <0.05).

Items
HCW
HCFW
LCW
LCFW
SE ²
Contrast N ³ F ⁴ Meat color L * 59.68 60.02 61.56 60.83 0.90 NS NS a * 18.00 19.00 19.21 18.25 0.43 NS NS b * 10.33 9.67 10.80 10.14 0.50 NS NS Sensory evaluation Color 1.63 1.73 1.67 1.75 0.05 NS NS Firmness 1.54 1.69 1.63 1.67 0.10 NS NS Marbling 1.58 1.69 1.54 1.69 0.05 NS 0.027 Cooking loss,% 29.09 27.90 29.30 28.72 0.91 NS NS Drip loss,% d1 7.21 5.17 8.86 5.41 1.23 NS 0.041 d3 10.88 11.05 14.64 9.33 2.06 NS NS d5 13.24 14.94 17.21 13.25 1.83 NS NS d7 16.06 17.98 19.55 16.64 1.62 NS NS pH 5.69 5.68 5.65 5.70 0.02 NS NS LMA cm ² 48.15 49.67 49.52 49.70 0.95 NS NS WHC,% 62.41 62.93 62.80 65.54 1.63 NS NS ¹ HCW = high nutrient diet (wheat); HCFW = high nutrient diet (20% replaced by fermented wheat); LCW = low nutrient diet (wheat); LCFW = low nutrient diet (20% replaced by fermented wheat).
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw wheat etc. fermented wheat.
⁵ LMA: Longissimus musclearea.
⁶ WHC: Water holding capacity.

The present invention discloses optimum enzymatic treatment and fermentation treatment conditions in the production of a feedstuff of wheat as a feedstuff, characterized in that the degree of hydrolysis and free sugars is increased and the digestibility and growth of livestock are improved The present invention relates to a wheat grain feed, which can be mixed with a feed to feed it, and thus, there is a possibility of industrial application in the feed field.

Claims (8)

A method of processing wheat grain feed to improve digestibility and growth in livestock, the method comprising using solid fermentation and comprising the following steps (a) to (f): .
(a) providing wheat with a moisture content of 40-50% as a feedstock;
(b) immersing the wheat;
(c) a step of capitalizing;
(d) inoculating and fermenting a strain selected from the group consisting of B. subtilis 2-19CX, B. subtilis P11, Aspergillus oryzae GB-641, A. niger GB-124, and A. niger GB-X2;
(e) enzymatic treatment using an enzyme selected from the group consisting of Arabanase, Cellulase, Beta-glucanase, Hemicellulase, Xylanase, Endo-glucanase, Alpha-amylase and glucoamylase; And
(f) drying step The method according to claim 1, wherein the step (c) of growing wheat is carried out at 80 to 150 ° C for 20 to 60 minutes. delete The method according to claim 1, wherein (d) fermentation is performed at 20 to 40 ° C for 24 to 48 hours. delete A wheat grain feed prepared by any one of claims 1, 2 or 4, wherein the content of free sugar is 35.0 mg / g or more. The method of claim 6, wherein the wheat grain feed is selected from the group consisting of alkaline phosphatase, cristin arylamidase, trypsin, acid phosphatase, naphthol-AS-BI-phosphohydrolase,? -Galactosidase,? -Glucosidase, and N-acetyl-beta-glucosamine dehydrogenase. 7. The method of claim 6, wherein the wheat grain feed is selected from the group consisting of Bacilluse subtilis 1-6CX, B. subtilis 1-12CX, B. subtilis 2-19CX, B. subtilis P11, Aspergillus oryzae Wherein the strain is selected from the group consisting of GB-641, A. niger GB-124 and A. niger GB-X2 on the surface of the raw material.

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