KR101470919B1 - The manufacturing method for oat-based feedstuff using bio-reaction - Google Patents

Abstract

A method of processing cereal feed using oats as feedstock, comprising the steps of: (a) providing oats as a feedstock; (b) immersing the oats; (c) a step of capitalizing; (d) inoculating and fermenting the strain; (e) performing an enzyme treatment; And (f) a step of drying the oat grain feed. The present invention discloses optimal enzymatic treatment and fermentation treatment conditions in preparing a dietary feedstuff containing oats as feedstuffs, and is characterized in that the content of starch and free sugars is increased and digestibility and growth in livestock are improved It is about oat grain feed, which can be mixed with the feed to feed.

Description

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

The present invention relates to a method for processing cereal feed made from oats. More specifically, the present invention relates to a method for processing a cereal grain feed containing oats as a raw material, which comprises a thickening step, a fermentation step and an enzyme step. Further, the present invention relates to a method for processing a grain feed using oats as a raw material, and a method for processing a grain feed having an optimum fermentation condition and an enzyme treatment condition. The present invention also relates to an oat grain feed characterized in that the content of starch and free sugar as an oat grain feed produced by such a processing method is increased 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. In the case of cereals used as an energy source among domestic raw materials, import dependency is more than 80%. Especially, corn, wheat and oats, 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%.

On the other hand, it is known that oats are superior to barley and wheat, which have a straight stem and a large number of cleavage. The oat ingredient is high in essential amino acids such as lysine. In the case of other crops, protein content is inversely proportional to lysine, but in oats, lysine content is constant regardless of protein content. Globulin accounts for 70 ~ 80% of oats and the content of prolamin is low. In addition, the fat content is 4 ~ 12% higher than other grain, and about 95% of Palmitic, Oleic and Linoleic acid are 75 ~ 80% unsaturated fatty acids.

When oats are added to weaned diets, beta-glucan, an oat immunity enhancer, is effective in preventing post-stress, diarrhea and mortality (Mand Spieler, 1997; Kyriakis et al., 1999). In particular, it is reported that the content of beta-glucan is higher than that of corn or barley when fermented from general oats, and that the content of probastadine in fermented oats controls the inflammation and promotes the growth of piglets.

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 thus the specific raw material feed and more specifically the oat is used as the raw material 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 oats as a feedstuff, it is an object of the present invention to provide a method for processing a grain feed optimized for the characteristics of the feedstuff. Specifically, there is provided a method for processing grain feed in which effective means and conditions for decomposing indigestible carbohydrates contained in oats 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 oats as a raw material feed,

(a) providing oats as a feedstuff;

(b) immersing the oats;

(c) a step of capitalizing;

(d) inoculating and fermenting the strain;

(e) performing an enzyme treatment; And

(f) drying step

A method for processing an oat grain feed is provided.

Also, in the method for processing the oat grain feed, (c) the step of growing oats is carried out at 80 to 150 ° C for 20 to 60 minutes.

Also, the method comprising: according to the processing method of the oat grain feed, (d) fermenting, 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 A strain selected from the group consisting of GB-X2 is inoculated.

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

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

Also, an oat grain feed prepared by the above-described processing method of oat grain feed, wherein the content of free sugar is 14.0 mg / g or more.

In addition, the oat grain feeds prepared by the above-described processing method of oat grain feeds include oat grain feeds such as alkaline phosphatase, cristin arylamidase, trypsin, naphthol-AS-BI-phosphohydrolase, N -Acetyl-beta-glucosamine diacid. ≪ / RTI >

Also, as the oat grain feed prepared by the above-mentioned processing method of oat grain feed, the oat 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 GB-X2 is present on the surface of the raw material.

According to the present invention, a solid fermentation process using oats as a feedstuff is disclosed in order to develop eco-friendly feed resources for enhancing energy utilization of livestock. As an indirect indicator of the degree of decomposition of defatted polysaccharides in oats, strains capable of producing the most free sugars upon solid fermentation are selected and optimal fermentation conditions are established. The oat grain feed processed by the processing method of the present invention has an increased degree of gelatinization and free sugar content compared to the raw feed 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 oat 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, in the case of replacing oats with the oat 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 oat grain feed of the present invention improves the digestibility of the nutrients and maintains the intestinal microbial habitat environment normally, thereby inducing a smooth metabolic process by maintaining the normal microflora without inducing the abnormal metabolism. In addition, in the case of replacing some or all of the added amount of oats with the oat grain feed of the present invention in the formulated feed, the productivity can be improved and the substitution is possible, thereby improving the productivity of the progeny pigs and breeding pigs.

1 is a diagram showing a strain selection test for optimum fermentation of oats.
2 is a graph showing the effect of B. subtilis 2-19CX on the fermentation of oats according to the initial moisture content.
FIG. 3 is a graph showing the effect of corn fermentation by B. subtilis 2-19CX on the number of initial inocula.
4 is a diagram showing a strain selection for optimal fermentation of oats.
FIG. 5 is a graph showing the effect of A. niger GB-124 on the fermentation of oats according to the initial moisture content.
FIG. 6 shows the effect of A. niger GB-124 strain on the fermentation of oats according to the number of inoculated bacteria.
FIG. 7 is a graph showing changes in the pilot scale production process of fermented oats. FIG.
8 is a diagram showing optimum processing conditions for oats.
9 is a diagram showing a mass production process.
Fig. 10 shows changes in the mass production process of oats (enzyme treatment process after fermentation).

The present invention relates to a method for processing a grain feed using oats as a feedstuff. Oats are grains widely used as feedstuffs in pigs, but they contain non-starch polysaccharides such as pentose, cellulose, and pectin, and these non-oligosaccharide polysaccharides are almost non-digestible in pigs . 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 feed materials such as corn, oats, wheat, 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 oats, the degree of gelatinization and the content of free sugars, and then developed an optimal processing method suitable for this purpose. Thus, physical, chemical and functional changes And thus the present invention has been achieved.

That is, the inventors of the present invention have found out various characteristics of oats when they are used as feedstuffs, and then various factors affecting the processing of oats as feedstuffs into cereal feeds, such as particle 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 to say, the present invention is not limited to a method for producing general feeds, in which various feedstuffs are mixed or a general enzyme treatment or fermentation treatment is performed on food waste or the like, but a specific processing method for specific feedstuffs called oats .

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

The step of providing oats as a raw material feed will be described.

In the present invention, in order to finely adjust the processing method of a grain feed using oats as a raw material feed, a general component of oats, a nonstarch polysaccharide (NSP), a 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 oats, the analysis of wheat, 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 this finding, the present invention clarifies the optimum processing conditions when oats are used as feed materials.

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

The immersion process is a process for increasing the degree of gelatinization of oats by adding water at room temperature to the oats provided as feedstuffs, and the process for adding the heat 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 gelatinization of oats changes according to the amount of water and the immersion time in the immersion process. Considering that there is a disadvantage 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 preferably 20 to 45% by weight based on the raw material for the oat processing, and the boiling temperature is preferably 100 to 121 占 폚. That is, the maximum degree of gelatinization was found to be 78.7% at a moisture content of 45% when it was heat treated at 100 ° C. for 30 minutes. In the heat treatment process at 100 ° C. for 30 minutes, the degree of gelatinization was 80% . However, under the above conditions, slight aggregation occurred after the processing conditions. In the heat treatment process at 121 ° C for 30 minutes, the moisture content was 35% and the degree of gelatinization was 80% or more. In the mass production process, It was confirmed that the optimum processing conditions were obtained.

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 establishing the oat fermentation process, and this initial moisture content is a factor affecting not only the fermentation condition but also the degree of gelatinization 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 the moisture content was analyzed by varying the initial moisture content of the oat, which is a fermentation medium, by 30 to 70%. The higher the initial moisture content, While the xylanase activity and free sugar content increased up to 50% in the initial moisture content and gradually increased in the above conditions. In order to increase the degree of aging, it is possible to process up to 70% of the water content. However, excessive water addition may cause problems such as viscosity increase of raw materials, clustering of raw materials and clogging of raw materials when applied to mass production process Therefore, it is preferable to select the moisture content that maximizes the NSP degradation ability through the fermentation process as the optimal moisture condition, and therefore, it is preferable to adjust the initial moisture content to 50%.

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 at 1.0 × 10 ³ cfu / g, the highest xylanase activity and free sugar content are obtained.

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-hydration immersion process with an enzyme reaction process, and set the processing conditions of the oat raw material through the heat treatment process after the enzyme reaction process. That is, the oat immersion step can be replaced with an enzyme treatment step, and a heat treatment step can be performed after the enzyme reaction step. 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 for processing a grain feed using oats 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, the concrete conditions in the step 2 of the present invention are as follows. That is, the moisture content of oats, which is a feedstock, is controlled to 40 to 50%. After immersing the moisture-controlled oats for about 30 minutes to 4 hours, they were heated at 80 to 150 ° C for 20 to 60 minutes and then cooled to 35 ° C or lower. The initial number of bacteria was 1.0 × 10 ³ to 1.2 × 10 ⁶ Inoculate as much as possible. The culture conditions are such that the temperature is 20 to 40 ° C, the humidity is 50 to 80%, and the fermentation time is 24 to 48. When fermentation is over, add 0.1 to 0.45% of enzyme and incubate for 30 minutes to 1 hour. It is also possible to carry out the enzyme treatment step before the fermentation step. The finished oat finished diets thus processed have a degree of gelatinization of more than 350%, a free sugar content of more than 440%, an increase in useful microorganisms, and an enzyme activity, as compared with oat 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, wheat, wheat, soybean meal and oats 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 wheat, corn, oats, soybean meal, and wheat bran was analyzed by bomb calorimetry according to Mclean and Tobin 's method. Amino acid content was measured by ninhydrin reaction after acid hydrolysis 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 26% in the oat 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 the amount of water and the condition of increase

For the processing of oats, the amount of water was set to 20 ~ 45% of the raw material, and the degree of processing was analyzed by processing the temperature by 100 ~ 121 ℃. The maximum degree of gelatinization was found to be 78.7% when the moisture content was 45% when heat treated at 100 ℃ for 30 min. In the heat treatment process at 100 ℃ for 30 minutes, the degree of gelatinization was 80% or more at a water content of 40% or more. In the heat treatment process at 121 ℃ for 30 min, the moisture content was 35% and the degree of gelatinization was 80% or more. The results are shown in Table 4 below (change in oat strength according to the amount of water through heat treatment at 100 ° C for 30 minutes), Table 5 (change in oat strength according to the amount of water through heat treatment at 110 ° C for 30 minutes) Change in oat strength according to the amount of water through heat treatment at 121 ° C for 30 minutes).

Treatment Amount of water (%, w / v) Luxury degree Growth rate (%) One 20% 19.8 - 2 30% 21.2 7.1 3 35% 56.3 184.3 4 40% 68.1 243.9 5 45% 78.7 297.5

Treatment Amount of water (%, w / v) Luxury degree Growth rate (%) One 20% 37.9 - 2 30% 62.1 63.9 3 35% 75.3 98.7 4 40% 82.2 116.9 5 45% 85.5 125.6

Treatment Amount of water (%, w / v) Luxury degree Growth rate (%) One 20% 38.1 - 2 30% 67.3 76.6 3 35% 80.9 112.3 4 40% 83.1 118.1 5 45% 85.8 125.2

Example 3: Setting of fermentation conditions

Fermentation experiments were conducted to select suitable fermentation strains for oats. 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.

Bacillus subtilis 1-6CX, B. subtilis 1-12CX, B. subtilis 2-19CX, B. subtilis P11, and B. subtilis strains were used for the fermentation of feedstuffs. , Aspergillus oryzae GB-641, A. niger GB-124, and A. niger GB-X2. The solid fermentation conditions were as follows: the feed material was adjusted to 40% moisture for 30 minutes, and then cultured at 121 ° C for 30 minutes to inoculate the feedstock cooled to below 35 ° C. 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 a condition of a culture temperature of 30 캜 and a humidity of 55%. After fermentation, Xylanase activity, free sugar content and degree of gelatinization were determined by the following methods.

- Xylanase activity measurement

Xylan is degraded by oligosaccharide and monosaccharide by xylanase. At this time, the oligosaccharide having an oxidizing group and the monosaccharide having a reducing group react with a DNS reagent in a boiling bath, and the degree of color development is measured by a spectrophotometer. Xylanase 1U is defined as the amount of enzyme required to liberate 1 μmol of reducing sugar from 5 mg / ml xylan solution at 37 ° C, pH 5.5. A brief measurement method is as follows.

- Luxury analysis

The degree of hydrograph analysis was analyzed using the food grade hydrograph analysis method.

- Free sugar analysis

Analysis of released glucose content of enzyme treated grains for the development of enzymatic processing process was analyzed using megazyme glucose kit.

Experiments were carried out in a primary experiment using B. subtilis 1-6CX, B. subtilis 1-12CX, B. subtilis 2-19CX and B. subtilis P11, B. subtilis 2-19CX aspeg illus oryzae GB-641, niger GB-124 , And A. niger GB-X2. In the first experiment, optimal conditions for enzyme expression were determined based on the solid fermentation conditions in the selection of strains suitable for oat fermentation as Bacillus strain in all three strains. The initial moisture content was 50%, the incubation temperature was 32 ℃, and the incubation time was 48 hours. As an index for fermentation, we compared the glucose content liberated from oats, which is an indirect indicator of microbial count and nutrient availability, The results are shown in Fig. 1, the solid fermentation experiment was carried out using the B. subtilis 2-19CX strain, which is considered to be the most effective, to determine the optimal conditions for the solid fermentation under different conditions depending on the initial moisture content and number of inoculated bacteria. 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, preference was sought on the basis of the content of free sugars as NSP degradation index after the fermentation process. In addition, depending on the degree of liquefaction of the raw materials, it affects the digestion and nutrient utilization of the livestock, and therefore affects the degree of aging after liquefaction depending on the moisture content of the raw material in the post-enhancement fermentation process. Respectively. Therefore, the most important fermentation condition for establishing the oat fermentation process is the initial moisture content, which influences not only the fermentation conditions but also the degree of gelatinization which is an index of the utilization of the cereals. The moisture content should be found. For this purpose, the initial moisture content of oat, which is a fermentation medium, was varied from 30 to 70%, and the degree of hydrolysis, free sugar, xylanase activity and microbial counts were analyzed. The results are shown in Fig. As shown in FIG. 2, the higher the initial moisture content, the higher the degree of gelatinization. Especially, when the initial moisture content was higher than 60%, the increase in the degree of gelatinization was observed. On the contrary, xylanase activity increased rapidly up to 50%, but gradually increased. The free sugar content increased up to 50% in the initial water content, but decreased in the above conditions. In order to increase the degree of hydrolysis, it is possible to process up to 70% of the water content. However, since excessive water addition is expected to cause a problem in the material transfer process when applied to a mass production process, the NSP decomposition ability is maximized through the fermentation process And the water content was selected as the optimal moisture condition. Free sugar, an indicator of NSP degradation of oats, showed the same trend as that of xylansas and 50% of water content was the same as xylanase activity. As a result, the maximum xylanase activity, maximum free sugar content and optimum moisture content of B. subtilis 2-19CX strain in oats were 40 ~ 50% Respectively.

In addition, the amount of initial strain in solid fermentation is an important factor in fermentation. When the initial number of bacteria is too low, the frequency of contamination by unwanted other bacteria may increase. On the other hand, And metabolism activity that maintains the individual rather than the expression of the enzyme. 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, The results of the fermentation experiments were shown in Fig. As a result, it was confirmed that xylanase activity and free sugar content were increased with lower inoculum level, and the initial inoculation level of B. subtilis 2-19CX strain was set to 1.0 × 10 ³ to 1.0 × 10 ⁶ cfu / g.

B. subtilis P11, B. subtilis 2-19CX aspeg illus oryzae GB-641, niger GB-124, A. niger In the second experiment using GB-X2, aerobic fermentation was carried out for 48 hours at an initial moisture content of 40%, a temperature of 33 ° C, which is a solid fermentation condition, and the results are shown in FIG. The number of microorganisms after fermentation was similar to the level of 10 ⁸ CFU / g, but the liberated glucose content and xylanase activity were similar to A. niger GB-124 strain showed the best results with 42.7 mg / g and 140 U / g. A solid fermentation experiment was carried out using A. niger GB-124 strain to determine the optimum conditions of solid fermentation by different initial water content and number of inoculated bacteria. 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, preference was sought on the basis of the content of free sugars as NSP degradation index after the fermentation process. Also, depending on the degree of liquefaction of the raw materials, the feeding of livestock affects digestion and nutrient availability, so the degree of liquefaction of fermentation process was also investigated according to the moisture content of the raw materials during the post fermentation process. For this purpose, the initial moisture content of oat, which is a fermentation medium, was varied from 30 to 70%, and the degree of gelatinization, free sugar, xylanase activity and microbial counts according to moisture content were analyzed and shown in FIG. As shown in FIG. 5, the higher the initial moisture content, the higher the degree of gelatinization. On the other hand, the xylanase activity and the free sugar content increased up to 45% in the initial moisture content, but decreased in the above conditions. In order to increase the degree of aging, it is possible to process up to 70% of the water content. However, excessive water addition may cause problems such as viscosity increase of raw materials, clustering of raw materials and clogging of raw materials when applied to mass production process The optimum moisture content was 40 ~ 50%, which is the maximum moisture content of NSP degradation ability through fermentation process.

In addition, the amount of initial strain in solid fermentation is an important factor in fermentation. When the initial number of bacteria is too low, the frequency of contamination by unwanted other bacteria may increase. On the other hand, And metabolism activity that maintains the individual rather than the expression of enzymes. 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, The fermentation experiment was carried out in different ways. The results are shown in Fig.

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 a feedstock for specification test, Respectively. That is, B. subtilis Using 2-19CX, 200kg of oat raw material adjusted to 50% moisture was immersed for 30 minutes, and then heated at 121 ° C for 30 minutes to cool to below 35 ° C to inoculate 1.0 x 10 ³ cfu / g of the initial number of bacteria . The culture conditions were fermentation at 35 ~ 40 ℃, 55% humidity and 48 hours aerobic condition. The fermentation was carried out so that the thickness of the oat raw material for fermentation was 2.5 to 3.0 cm. Xylanase activity, cellulase activity, amylase activity, protease activity, degree of gelatinization and free sugar content were analyzed for the fermented diets thus obtained. The results are shown in Fig. The oat material has been converted to a raw material with improved functionality through the fermentation process. The final product has the characteristics of improving the degree of gelatinization, increasing the free sugar content, increasing the number of useful microorganisms, and possessing the enzyme activity (protease, amylase, xylanase, cellulase) (See Table 7 below).

oat Before processing After processing Difference (percentage%) Luxury (%) 23.1 80.1 346.8 Free sugar (mg / g) 6.3 18.2 288.9 Microbes (Log cfu / g) - 9.0 Enzyme activity (U / g) - Protease 385.7
Amylase 78.3
Cellulase 788.0
Xylanase 51.0

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 8 and 9 below.

(%) Before processing After processing moisture 7.15 7.90 Crude protein 13.04
(12.64) 14.66
(14.33) Crude fiber 2.35
(2.28) 1.88
(1.84) Crude fat 6.75
(6.54) 8.29
(8.10) Ash
(DM basis) 1.78 2.01 NFE ^**
(Free nitrogen-free water) 68.93 65.26

Total energy (Kcal / Kg) Before processing 4293 After processing 4380

Example 4: Setting of enzyme treatment conditions

Enzymes selected from the group consisting of Arabanase, Cellulase, Beta-glucanase, Hemicellulase, Xylanase, Endo-glucanase, Alpha-amylase and glucoamylase were used to set the enzyme treatment process conditions of the present invention. Specifically, enzymes containing Arabanase, Cellulase, Beta-glucanase, Hemicellulase and Xylanase (hereinafter referred to as NSP-VS, Viscozyme (Novozyme) ) and Endo-glucanase (hereinafter referred to as NSP-CE Celluclast 1.5 L Novozyme)), and Beta-glucanase, La Cellulase, Alpha-amylase, is referred to as an enzyme containing the Xylanase (less than NSP-VF enzyme containing Viscoflow MG (Novozyme)) and Glucoamylase (less than NSP-SP Sprizyme (Novozyme)) Were used. The optimum temperature range of the enzymes used for processing is NSP-CE (50 ~ 60 ℃), NSP-VS and NSP-VF (40~50 ℃) and NSP-SP (65~75 ℃) The optimum temperature was set at 55 캜. The enzymatic treatment was carried out at an initial water content of 70% relative to the raw materials. After the temperature was raised to 60 ° C for the enzyme reaction, the enzymatic agent was added to the reaction mixture, either singly or in combination, for 1 hour. After completion of the reaction, the reaction was carried out at 110 DEG C for 40 minutes. After completion of the drying on the processed samples, the enzymatic treatment process was established through analysis of the degree of hydrolysis, digestibility analysis and confirmation of appearance changes. The level of enzyme addition and treatment conditions are shown in Table 10.

Enzyme Addition level (%) Amount of water (%, w / v) Reaction temperature, time Conditions for capital increase NSP-CE 0.15, 0.3, 0.45, 0.6 70 60 ° C, 1 hr 110 ° C, 40 min NSP-SP 0.15, 0.3, 0.45, 0.6 70 75 ° C, 1 hr 110 ° C, 40 min NSP-CE +
NSP-SP 0.1,
0.2, 0.3 70 65 ° C, 1 hr 110 ° C, 40 min

The free sugar content and the degree of gelatinization (Table 11) and the free sugar content and the degree of gelatinization according to the enzyme-enzyme complex treatment were shown below.

Free sugar (%) Luxury (%) Feedstuff 0.1 23.1 NSP-VF 0.1% 0.7 75.1 NSP-VF 0.3% 1.6 76.5 NSP-CE 0.1% 0.4 74.2 NSP-CE 0.3% 0.7 75.1 NSP-VS 0.1% 0.4 74.5 NSP-VS 0.3% 0.8 77.2 NSP-SP 0.1% 3.1 81.2 NSP-SP 0.3% 5.2 83.3

Furtherance (%) Free sugar (%)
Luxury (%)
Enzyme 1 Enzyme 2 NSP-SP NSP-VF 0.1
0.1 1.6 82.2 0.2 3.8 85.5 0.2
0.1 2.0 86.1 0.2 5.5 89.2 NSP-SP NSP-VS 0.1
0.1 1.5 78.4 0.2 2.2 80.8 0.2
0.1 1.7 81.9 0.2 2.9 85.7

Example 5 Setting of optimum processing conditions

Based on the processing conditions obtained in Examples 1 to 4, optimum processing conditions for processing oats were set. Glucoamylase (SCAZYME) was used as an enzyme, 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, processing was carried out in the order of Table 13.

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 13, the conditions for the fermentation were 110 ° C for 30 minutes, the enzyme reaction conditions were 0.2%, 40 ° C for 30 minutes, 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. 8, when the glucose content and the activity of xylanase were considered, 39.24 ± 0.4 mg / g and 248.38 ± 3.7 U / g were the best results for 2-48 hours fermentation.

Example 6: Setting of optimum processing conditions in mass production

(10 ton) in mass production. Mass production was carried out by the process shown in Fig. A. niger GB-124 was used as a strain to be used. As a fermentation condition, 10 tons of oat raw material adjusted to 45% of water was immersed for 30 minutes, and then heated at 110 DEG C for 30 minutes. 1.0 x 10 ⁴ to 10 ⁵ cfu / g. The culture conditions were fermentation at 30 ~ 35 ℃, 55% humidity and 48 hours aerobic condition. The fermentation device was emulsion (Hansung Tech, 15on volume) and the oat material was 18 ~ 20 cm thick. Next, xylanase activity, cellulase activity, amylase activity, protease activity, degree of hydrolysis, and free sugar content were measured. The results are shown in Fig.

As can be seen from Fig. 10, in the processing of fermented oats, the initial moisture content was 45%, the incubation temperature was 35 to 40 ° C, the initial inoculation level of A. niger GB-124 was 1.0 × 10 ⁴ to 10 ⁵ cfu / g It was confirmed that the fermentation time was preferably 30 to 36 hours. The oat has been converted into a raw material with improved physiological function through fermentation process. The final product has 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 14)

oat Before processing After processing Difference (%%) Luxury (%) 23.1 81.0 350.64 Free sugar (mg / g) 6.3 27.7 439.68 The strain (Log cfu / g) - 7.8 Enzyme activity (U / g) - Protease 8145.6
Amylase 1347.1
Cellulase 1420.7
Xylanase 233.3

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 15 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 16 below.

(%) oat Before processing After processing moisture 4.93 13.34 Crude protein 12.73
(13.39) 14.32
(16.52) Crude fat 7.86
(8.27) 7.57
(8.74) Crude fiber 1.36
(1.43) 2.46
(2.84) Views min 1.61
(0.94) 1.8
(2.08) NFE ** 71.51 60.51 Total energy
(Kcal / Kg) 4588 4548

As can be seen in Table 16, the general composition of fermented feed stocks is within the normal composition range (Feedstuffs, 2009) of the raw materials used in the existing feed industry, indicating a normal level of normal composition. 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, the fermentation process of oats and wheat increased the crude protein content and crude fat content, indicating that NFE was reduced. 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 Oat Diets on Productivity of Growth Donors

In order to investigate the effect of fermented oat feed on the productivity of breeding pigs using B. subtilis 2-19CX in Example 3, the following experiment was conducted.

end. Materials and methods

① Test animals and test design

A total of 125 triplicate (Landrace × Yorkshire × Duroc) dogs were weighed and weighed 7.31 ± 1.54 kg at the start of the study and tested for 4 weeks. 2) T2 (3.7% fermented oat + 11.3% dehulled oat) 3) T3 (7.5% fermented oat + 7.5% dehulled oat) ), 4) T4 (11.3% fermented oat + 3.7% dehulled oat) and 5) T5 (15% fermented oat) 2) T2 (1.7% fermented oat + 5.3% dehulled oat) 3) T3 (3.5% fermented oat + 3.5% dehulled oat) ), 5 replicates per treatment and 5 replicates per replicate.

② Test feed and specification management

Specification tests were conducted at Dankook University test farms and the feed ratios used in the tests are shown in Table 18. The feed was free vegetarian, and the water was freely drinkable using an automatic water dispenser.

③ Survey items and methods

a. productivity

Body weight and feed intake were measured at the beginning of the test, at 3 weeks and at the end (6 weeks), respectively, and the 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.

ingredient 5 ~ 10kg BW 10 ~ 20kg BW   corn 39.22 53.12 Soybean meal 35.00 35.00 oat 15.00 7.00 Fish meal 4.00 3.00 Animal fat 4.50 - Calcium phosphate 1.00 - lime 0.70 - L-lysine 0.26 -   DL-methionine 0.02 - Calcium phosphate - 0.10 lime - 1.15 Salt - 0.50 Mineral premix 0.10 0.05 Vitamin premix 0.20 0.08 Sum 100 100 The calculated composition   ME, kcal / kg 3,411 3,290   Crude protein,% 24.34 23.73   Lysine,% 1.614 1.367   Methionine,% 0.425 0.393   calcium, % 0.82 0.73   sign, % 0.70 0.52

d. Odorant substance in the mouth

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 oats on 0, 25, 50, 75 and 100% oats in the feed are shown in Table 18. T3 and T4 treatments were significantly higher than those of T1 and T2 treatments at 3 weeks of gestation (P> 0.05), whereas T3 and T4 treatments were significantly higher at 5th week of gestation (P < 0.05). Feed efficiency was significantly higher at T3 than at T1, T2 and T5 treatments at 3 weeks (P <0.05). T3 and T4 treatments were significantly higher than those of T1 and T2 treatments (P < 0.05). Feed intake was not significantly different between the periods and treatments (P> 0.05).

Item T1 T2 T3 T4 T5 SE ² 3 weeks   ADG, g 351 ^b 349 ^b 419 ^a 393 ^ab 378 ^ab 15   ADFI, g 457 440 452 454 471 37   Gain: Feed 0.768 ^b 0.793 ^b 0.927 ^a 0.866 ^ab 0.803 ^b 0.036 5 weeks   ADG, g 521 ^b 534 ^b 554 ^a 556 ^a 549 ^ab 12   ADFI, g 890 881 878 889 879 46   Gain: Feed 0.586 0.606 0.631 0.625 0.625 0.045 Overall   ADG, g 436 ^b 442 ^b 487 ^a 475 ^a 464 ^ab 11   ADFI, g 674 661 668 672 675 29   Gain: Feed 0.647 ^b 0.669 ^b 0.729 ^a 0.707 ^a 0.687 ^ab 0.033 ¹ Abbreviation: T1, basal diet = 15% dehulled oat (phase 2), 7% dehulled oat (phase 3); T2, 3.7% fermented oat + 11.3% dehulled oat (phase 2), 1.7% fermented oat + 5.3% dehulled oat (phase 3); T3, 7.5% fermented oat + 7.5% dehulled oat (phase 2), 3.5% fermented oat + 3.5% dehulled oat (phase 3); T4, 11.3% fermented oat + 3.7% dehulled oat (phase 2), 5.3% fermented oat + 1.7% dehulled oat (phase 3); T5, 15% fermented oat (phase 2), 7% fermented oat (phase 3).
² Standard error.
^{a, b} Means in the same row with different superscripts differ (P <0.05).

② Nutrient digestibility

The effects of nutrient digestibility on the nutrient digestibility of oat meal were compared with those of fermented oats (0, 25, 50, 75, 100%) (Table 20) (T> 0.05). However, the digestibility was slightly improved in the treatments (T2 ~ T5) using fermented oats compared to the control (T1) using the general peeled oats for each nutrient. In the digestibility of energy and protein, the difference in digestibility was not found in all treatments. However, the digestibility of T3, T4 and T4 treatments was higher in stage 2 and T3, T4 and T5, respectively.

Items,% T1 T2 T3 T4 T5 SE ² 3 week   Dry matter 80.5 80.6 82.6 82.9 81.1 1.9   Nitrogen 78.9 80.2 80.2 79.6 80.4 1.8   Energy 79.7 80.8 80.9 81.3 79.8 1.5 5 week   Dry matter 80.6 82.4 81.8 82.1 82.2 1.7   Nitrogen 79.7 80.3 80.2 79.1 80.4 1.8   Energy 79.7 80.7 80.9 81.3 80.2 1.9 ¹ Abbreviation: T1, basal diet = 15% dehulled oat (phase 2), 7% dehulled oat (phase 3); T2, 3.7% fermented oat + 11.3% dehulled oat (phase 2), 1.7% fermented oat + 5.3% dehulled oat (phase 3); T3, 7.5% fermented oat + 7.5% dehulled oat (phase 2), 3.5% fermented oat + 3.5% dehulled oat (phase 3); T4, 11.3% fermented oat + 3.7% dehulled oat (phase 2), 5.3% fermented oat + 1.7% dehulled oat (phase 3); T5, 15% fermented oat (phase 2), 7% fermented oat (phase 3).
² Standard error.

③ Number of microorganisms per minute

The effects of fermented oats on microbial microflora (Lactobacillus, Bacillus, Coliforms and Salmonella) were not significantly different in all treatments (Table 20) (P> 0.05).

As a result of using fermented oats as raw materials, the live bacteria (Bacillus) transferred from the raw materials may affect the microbial mass in the intramuscular cavity, but the live bacteria fed through the feeds did not stay in the intestines, This is because it is premised on time, but it may be judged that more than a certain amount of live bacteria remains in the digestive organs.

When the distribution of microorganisms in the premotor represents the distribution of the microorganisms in the lower organs (large intestine) to some degree, the microorganisms are kept constant in each strain, and in particular, Salmonella maintains a remarkably low number of bacteria, Can be considered to have had little effect.

Item, log ₁₀ cfu / g T1 T2 T3 T4 T5 Standard error Lactobacillus   1 week 6.5 6.4 6.5 6.4 6.6 0.6   2 weeks 6.9 6.6 7.1 6.7 7.0 0.5   3 weeks 6.9 6.6 7.4 6.9 7.0 0.6   4 weeks 7.0 7.1 7.6 7.4 7.2 0.6 Bacillus   1 week 6.1 6.5 6.4 5.8 6.5 0.6   2 weeks 6.0 6.6 6.6 6.2 6.0 0.9   3 weeks 6.5 6.5 7.0 6.4 6.3 0.7   4 weeks 7.2 7.4 7.2 6.6 6.8 0.6 Coliforms   1 week 6.1 6.5 6.5 6.1 6.6 0.6   2 weeks 6.3 6.5 6.4 6.2 6.4 0.5   3 weeks 6.2 6.4 6.3 6.0 6.4 0.7   4 weeks 6.1 6.4 6.2 6.1 6.3 0.6 Salmonella   1 week 2.3 2.3 2.9 2.7 2.3 0.6   2 weeks 2.2 2.6 3.0 2.7 2.7 0.5   3 weeks 3.0 2.1 2.7 2.8 2.6 0.7   4 weeks 2.4 2.2 3.0 2.9 2.3 0.7

④ Gas production rate

The contents of ammonia, hydrogen sulfide, and mercaptan in the manure causing odor (Table 21) were not significantly different (P> 0.05). This is not related to the total number of microorganisms investigated previously. As a result of using a large amount of fermented oats, it was possible to control the proliferation of bacteria producing odorous substances as much as the effect of using a microbial agent that fermented a single strain at a high concentration. do. In other words, with the use of fermented oats, the additional supply of live bacteria and its metabolites did not affect the growth of intestinal microbial counts, especially the fungus producing odorous substances, so that the production of gas seemed to be kept stable.

Item, ppm T1 T2 T3 T4 T5 Standard error NH ₃  1 day 15.9 15.1 18.7 17.5 15.4 2.1  3 days 16.4 15.9 19.7 19.0 17.1 1.9  5 days 18.0 19.3 20.7 17.7 18.8 2.4  7 days 17.1 19.4 16.4 18.0 19.6 2.4 H ₂ S  1 day ND ND ND ND ND ND  3 days 13.3 11.6 14.9 13.4 14.6 2.0  5 days 21.4 22.1 24.6 23.7 24.0 3.0  7 days 26.1 24.9 24.1 25.4 28.0 2.8 Mercaptans  1 day 9.6 8.7 9.3 10.3 8.0 1.3  3 days 24.9 25.3 26.3 23.6 22.1 3.5  5 days 27.4 23.1 26.4 24.9 22.4 2.3  7 days 19.4 22.9 17.7 25.0 24.0 3.2

⑤ Volatile fatty acids

The effects of fermented oats on the production of acetic acid, propionic acid and butyric acid were not significantly different among the treatments, but the production of odorous substances and microorganisms As shown in the results, it was found that the bacterial fermentation in the intestines, especially in the lower organs (colon), was within the normal range (Table 22). That is, by maintaining the intestinal microflora in the normal range, the fermentation / metabolism of the coexisting bacteria can be maintained normally, and the formation of the volatile fatty acid as well as the generation of the gas can be maintained constantly.

Item, ppm T1 T2 T3 T4 T5 Standard error Acetic acid  1 day 16.1 14.3 18.6 14.3 17.3 4.7  3 days 16.9 18.0 16.9 15.1 17.3 1.6  5 days 30.6 36.6 31.6 29.3 33.6 3.4  7 days 18.9 20.1 18.4 21.9 17.4 2.5 Propionic acid  1 day 11.7 9.9 10.3 9.6 11.4 1.3  3 days 17.0 15.1 17.6 19.9 16.9 3.4  5 days 30.3 26.1 30.1 27.0 28.6 1.4  7 days 28.6 22.1 24.4 22.7 25.3 3.3 Butyric acid  1 day 13.6 12.0 12.4 16.7 13.6 2.1  3 days 28.3 29.9 26.6 25.4 28.9 3.2  5 days 32.1 27.1 26.1 27.9 30.4 3.1  7 days 21.9 25.7 20.3 19.3 23.1 2.6

Experimental Example 2: Effect of enzyme-treated oat feed on productivity of breeding pigs

The effect of the enzyme-treated oats of Example 4 (0.2% of each of NSP-SP and NSP-VF) on the productivity of breeding pigs was examined as follows.

end. Materials and methods

① Test animals and test design

A total of 125 triplicate (Landrace × Yorkshire × Duroc) dogs were weighed and weighed 20.48 ± 0.82 kg at the start of the study. The treatment group consisted of 1) CON (20% oat diet), 2) O25 (oat treated with enzyme 25%), 3) O50 (oat treated with enzyme 50% And 5) O100 (oat treated with enzyme 100% substitution).

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 23. The feed was free vegetarian, and the water was freely drinkable using an automatic water dispenser.

Item
Basal diet
Ingredients,%   Corn 46.66   Soybean meal 22.65   Oat 20.00   Fish meal 3.46   Tallow 4.34   DCP 1.00   Limestone 0.60   Salt 0.30   L-lysine-HCl (98%) 0.47   DL-methionine (98%) 0.12   Antibiotic 0.10 Mineral premix ¹ 0.10 Vitamin premix ² 0.20   Total 100.00 Calculated composition   ME, kcal / kg 3,400   Crude protein,% 19.00   Lysine,% 1.40   Methionine,% 0.47   Calcium,% 0.70   Phosphorus,% 0.60 ¹ Provided per kilogram of complete diet: Fe (as FeSO ₄ .7H ₂ O), 80 mg; _{Cu (asCuSO 4 · 5H 2 O} ), 12mg; Zn (as ZnSO ₄ ), 85 mg; Mn (as MnO ₂ ), 8 mg; I (asKI), 0.28 mg; and Se (as Na ₂ SeO ₃ .5H ₂ O), 0.15 mg.
² Provided per kilogram of complete diet: vitamin A, 11,025 IU; vitamin D ₃ , 1,103 IU; vitamin E, 44 IU; vitamin K, 4.4 mg; riboflavin, 8.3 mg; niacin, 50mg; thiamine, 4mg; d-pantothenic, 29mg; choline, 166 mg; and vitamin B ₁₂ , 33 μg.

The effect of 0, 25, 50, 75, 100% substitution on the productivity of oats fed with enzyme-treated oats is shown in Table 24. There was no significant difference in daily gain, daily feed intake and feed efficiency (P> 0.05). However, when the enzyme treated oats were replaced with 25% level, the daily gain was higher than the other treatments.

Nature,% 100 75 50 25 0 SE ¹ Treated with Enzyme,% 0 25 50 75 100  ADG, g 696 707 705 694 692 24.0  ADFI, g 1,070 1,074 1,079 1,069 1,068 15.1  Gain / Feed 0.650 0.658 0.653 0.649 0.648 0.022

The effects of oats on the nutrient digestibility of the piglets are shown in Table 25 below.

Nature,% 100 75 50 25 0 SE Treated with Enzyme,% 0 25 50 75 100  DM, 74.99 77.95 82.94 77.98 73.30 1.946  N,% 74.83 75.77 76.77 74.63 72.47 0.993  Energy,% 73.84 76.78 81.74 76.32 71.84 1.502

The effects of oats on the blood characteristics of piglets are shown in Table 26 below.

Nature,% 100 75 50 25 0 SE ¹ Treated with Enzyme,% 0 25 50 75 100  Glucose, mg / dl 95.2 96.2 97.4 96.8 99.8 2.69 RBC, 10 ⁶ / 6.54 6.58 7.09 6.87 7.07 0.25 WBC, 10 ³ / 19.89 18.54 18.72 19.90 20.23 1.05  Lymphocyte,% 57.82 58.34 58.22 59.08 60.97 2.12

The effects of oats on the odor in the feed of piglets are shown in Table 27 below.

Nature,% 100 75 50 25 0 SE ¹ Treated with Enzyme,% 0 25 50 75 100 H ₂ S, ppm 1 day 0.0 0.0 0.0 0.0 0.0 0.00 3 day 2.6 2.3 2.2 2.2 2.3 0.15 5 day 2.7 2.6 2.5 2.6 2.4 0.07 Acetic acid, ppm 1 day 16.3 15.6 15.9 16.7 16.1 1.08 3 day 25.3 22.5 21.3 20.1 21.1 1.37 5 day 18.4 16.6 15.9 16.5 17.6 0.97 NH _3, ppm 1 day 57.7 49.5 54.0 53.5 52.8 2.47 3 day 78.3 71.7 72.6 72.5 77.3 2.84 5 day 68.0 61.2 60.5 60.2 61.8 2.63

Experimental Example 3: Effect of enzyme treatment and fermented oat feed on productivity of breeding pigs

The effect of the oat feed processed by the enzyme treatment and the fermentation treatment prepared in Example 5 on the productivity of breeding pigs was examined by the following method.

end. Test animals and test design

[Landrace × Yorkshire × Duroc] Weighed 125 dogs were weighed and weighed 8.01 ± 0.74 kg at the start of the experiment. The test design consists of 1) HCO [phase 1, 10% general oats, + (phase 2, 5% general oats)], 2) HCFO [high nutrient feed + 5% fermentation / enzyme treated oats), + (phase 2, 2.5% general oats + 2.5% fermentation / enzyme treated oats), 3) LCO [low nutrient feed + (phase 1, 2%, 5% general oats), 4) LCFO [low nutrient feed + (phase 1, 5% general oats + 5% fermentation / enzyme treated oats) Treated oats) and 5) HCOP (high nutrient feed + 0.04%), 5 replicates per treatment and 5 replicates per replicate. Table 28 shows the content of raw materials of each feed.

Ingredients,% Phase 1 Phase 2 HCO HCFO LCO LCFO Corn 44.22 45.32 52.12 53.22 Soybean meal, 48% 35.00 35.00 35.00 35.00 Oats 5.00 10.00 2.50 5.00 Fermented oat 5.00 2.50 Fish meal (Menhaden) 4.00 4.00 3.00 3.00 Animal fat 4.50 3.40 3.00 1.90 Dicalcium Phosphate 1.00 1.00 - - Limestone 0.70 0.70 - - L-Lysine 0.26 0.26 - - DL-Methionine 0.02 0.02 - - Dicalcium Phosphate - - 0.10 0.10 Limestone - - 1.15 1.15 Salt - - 0.50 0.50 Mineral premix ¹ 0.10 0.10 0.05 0.05 Vitamin premix ² 0.20 0.20 0.08 0.08 Total 100.00 100.00 100.00 100.00 Calculated composition ME, kcal / kg 3,446 3,396 3,304 3,254 Crude protein,% 24.20 24.20 23.70 23.70 Lysine,% 1.60 1.60 1.36 1.36 Methionine,% 0.43 0.43 0.39 0.39 Calcium,% 0.82 0.82 0.73 0.73 Phosphorus,% 0.70 0.70 0.52 0.52 ^{1 Provided per kilogram of complete diet:} Fe (as FeSO 4 · 7H 2 O), 80mg; Cu (asCuSO 4 · 5H 2 O), 12mg; Zn (asZnSO 4), 85mg; Mn (asMnO 2), 8mg; I (asKI), 0.28 mg; andSe (as Na ₂ SeO ₃ .5H ₂ O), 0.15 mg.
² Provided per kilogram of complete diet: vitamin A, 11,025 IU; _{vitamin D 3, 1,103IU; vitaminE,} 44IU; vitaminK, 4.4mg; riboflavin, 8.3mg; niacin, 50mg; thiamine, 4mg; d-pantothenic, 29mg; choline, 166mg; andvitaminB 12, 33μg.

I. Test feed and specification management

The test was conducted at Dankook University test farm. The test diets were fed free from vegetable oil based oat - soybean meal based on the requirements of NRC (1998) and 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 initiation and termination (6 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 an indicator at the end of 2 weeks and at the end of 6 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 sampling was performed by taking 2 mL of blood from the Jugular vein using a K ₃ EDTA Vacuum tube (Becton Dickson Vacutainer Systems, Franklin Lakes, NJ) at the start, at 2 weeks, (White blood cell), red blood cell (RBC) and lymphocyte using an automated blood analyzer (ADVID 120, Bayer, USA). Serum biochemical tests were performed by collecting 5 mL of blood using a Vacuum tube (Becton Dickinson Vacutainer Systems, Franklin Lakes, NJ) from the jugular vein at 2 weeks and at the end of the study (6 weeks), centrifuging at 3,000 rpm The separated serum was measured for glucose in blood using an automatic biochemical analyzer (HITACHI 747, Japan).

(4) The fecal index was measured daily during the entire study period, and the score was calculated as follows (Score = 1 hard, dry pellet; 2 firm; formed stool; 3 soft; moist stool that retains shape; 4 soft, unformed stool that assumes shape of container; 5 watery liquid that can be poured). For the analysis of malodorous substances at the end of the experiment, at the end (6 weeks), the excreted materials were sampled at each treatment for the same period of time, and 100 g of fresh milk was taken into 1,000 mL sealed plastic containers, (Gastec, Model GV-100, GASTEC, Japan) were used to measure ammonia, total mercaptans, hydrogen sulfide and acetic acid from the flour at 7 days.

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 effects of fermentation / enzymatic treatment of oats on the productivity of weaned pigs are shown in Table 29. In the 0-2 week, the daily gain of HCFO was significantly higher (P <0.05) than that of LCO (P <0.05) and significantly higher than that of Oats fed fermented / enzyme treated oats. Feed efficiency was significantly higher in HCFO (P <0.05) than in LCO (P <0.05) and high nutrient feed and fermented / enzyme treated oat substitute. However, daily dietary intakes did not show significant differences (P> 0.05). Daily body weight gain, daily feed intake and feed efficiency were not significantly different between two treatment weeks (P> 0.05). During the whole test period, the daily gain was significantly (p <0.05) higher than the LCO treatment in the HCFO treatment group, which was the same as the daily gain in the 0-2 week. However, daily dietary intakes and feed efficiency did not show significant differences (P> 0.05).

Items HCO HCFO LCO LCFO SE ² Contrast N ³ F ⁴ Phase 1 (0-2 week)   ADG, g 300 ^ab 322 ^a 275 ^b 306 ^ab 10 NS 0.023   ADFI, g 354 356 360 364 4 NS NS   G / F 0.847 ^ab 0.904 ^a 0.764 ^b 0.841 ^ab 0.027 0.019 0.035 Phase 2 (2-6 weeks)   ADG, g 579 599 564 576 13 NS NS   ADFI, g 904 915 904 884 22 NS NS   G / F 0.640 0.655 0.624 0.652 0.019 NS NS Overall (0-6 week)   ADG, g 479 ^ab 499 ^a 460 ^b 479 ^ab 11 NS NS   ADFI, g 707 714 709 698 13 NS NS   G / F 0.678 0.699 0.649 0.686 0.018 NS NS ¹ Abbreviation: HCO, high nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat); HCFO, high nutrient diet + (phase 1, 5% oat + 5% fermented oat), + (phase 2, 2.5% oat + 2.5% fermented oat); LCO, low nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat).
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw oats etc. fermented oat.
^{a, b} Means in the same row with different superscripts differ (P <0.05).

The effect of dietary fermentation / enzyme oats substitution on nutrient digestibility of weaned piglets is shown in Table 30. The digestibility of HCO, HCFO and LCFO was significantly higher (P <0.05) than that of LCO (P <0.05) . The energy digestibility of HCFO and LCFO was significantly higher than that of LCO (P <0.05). Nutrient digestibility was significantly higher in high nutrient diets (P <0.01), and the energy digestibility of fermented oat substitutes was higher than general oat diets (P <0.01).

 The digestibility of HCFO and LCFO were significantly higher (P <0.05) than those of LCO (P <0.05). Nitrogen digestibility did not show significant difference (P> 0.05). The energy digestibility of fermented oats was higher than that of general oats (P <0.05).

Items,% HCO HCFO LCO LCFO SE ² Contrast N ³ F ⁴ 2 wk   Dry matter 84.17 ^a 83.69 ^a 81.44 ^b 83.19 ^a 0.40 0.001 NS   Nitrogen 84.87 ^ab 85.61 ^a 82.82 ^c 83.71 ^bc 0.47 <0.001 NS   Energy 78.19 ^ab 79.02 ^a 77.08 ^b 79.69 ^a 0.57 NS 0.006 6 wk   Dry matter 81.42 ^ab 83.26 ^a 80.16 ^b 80.56 ^ab 0.97 NS NS   Nitrogen 82.98 84.48 81.85 82.73 0.87 NS NS   Energy 82.36 ^ab 84.29 ^a 80.76 ^b 83.90 ^a 0.91 NS 0.011 ¹ Abbreviation: HCO, high nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat); HCFO, high nutrient diet + (phase 1, 5% oat + 5% fermented oat), + (phase 2, 2.5% oat + 2.5% fermented oat); LCO, low nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat).
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw oats etc. fermented oat.
^{a, b} Means in the same row with different superscripts differ (P <0.05).

Fermentation / Enzyme treatment in feed The effect of oat substitution on the blood characteristics of weaned piglets is shown in Table 31. There was no significant difference in blood lymphocyte, RBC, WBC and glucose during the whole test period (P> 0.05). The number of WBCs in the blood increased during high nutrient feeding (P <0.05).

Items HCO HCFO LCO LCFO SE ² Contrast
N ³ F ⁴
Lymphocyte,%
  0 wk 52.66 51.44 53.76 53.32 5.91 NS NS
  2 wk 47.58 49.34 45.52 48.02 4.25 NS NS
  6 wk 53.22 55.18 53.96 54.30 4.73 NS NS
RBC, 10 ⁶ /
  0 wk 6.28 6.26 6.24 6.32 0.14 NS NS
  2 wk 6.14 6.24 6.66 6.70 0.32 NS NS
  6 wk 6.74 6.68 6.32 6.54 0.17 NS NS
WBC, 10 ³ /
  0 wk 15.30 15.64 15.62 15.68 1.95 NS NS
  2 wk 23.82 25.80 18.80 19.16 2.61 0.046 NS
  6 wk 19.36 19.72 20.38 21.58 1.40 NS NS
Glucose, mg / dL
  0 wk 124.2 119.4 120.2 118.8 4.4 NS NS
  2 wk 109.0 110.2 105.4 110.4 4.4 NS NS
  6 wk 126.6 116.8 105.4 107.0 9.4 NS NS
¹ Abbreviation: HCO, high nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat); HCFO, high nutrient diet + (phase 1, 5% oat + 5% fermented oat), + (phase 2, 2.5% oat + 2.5% fermented oat); LCO, low nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat).
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw oats etc. fermented oat.
^{a, b} Means in the same row with different superscripts differ (P <0.05).

The effects of in-feed fermentation / enzyme-treated oats substitution on fecal indices of weaned piglets are shown in Table 32. There was no significant difference in the fecundity index during the whole test period (P> 0.05).

Items HCO HCFO LCO LCFO SE ² Contrast
N ³ F ⁴
Fecal score ⁵ 3.35 3.32 3.33 3.28 0.03 NS NS
¹ Abbreviation: HCO, high nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat); HCFO, high nutrient diet + (phase 1, 5% oat + 5% fermented oat), + (phase 2, 2.5% oat + 2.5% fermented oat); LCO, low nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat); LCFO, low nutrient diet + (phase 1, 5% oat + 5% fermented oat), + (phase 2, 2.5% oat + 2.5% fermented oat); HCOP, high nutrient diet + 0.04%.
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw oats etc. fermented oat.
⁵ Fecal scores were determined at 08:00 and 20:00 using the following fecal scoring system: 1 hard, dry pellet; 2 firm, formed stool; 3 soft, moist stool that retains shape; 4 soft, unformed stool that assumes shape of container; 5 watery liquid that can be poured.

Effect of fermentation / enzymatic treatment of feed on the production of odorous substances in the intramuscular injection of weaned pigs is shown in Table 33. LCO, LCFO and HCOP were significantly lower than those of HCFO (P <0.05). However, there was no significant difference in the production of ammonia, total mercaptans and hydrogen sulfide ) And low nutrient feed (P <0.01).

Items, ppm HCO HCFO LCO LCFO SE ² Contrast N ³ F ⁴ NH ₃ 19.44 19.70 18.42 18.78 1.64 NS NS Total mercaptans 1.08 0.78 0.92 0.98 0.12 NS NS H ₂ S 0.66 0.78 0.72 0.62 0.07 NS NS Acetic acid 0.88 ^ab 1.00 ^a 0.56 ^b 0.54 ^b 0.12 0.002 NS ¹ Abbreviation: HCO, high nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat); HCFO, high nutrient diet + (phase 1, 5% oat + 5% fermented oat), + (phase 2, 2.5% oat + 2.5% fermented oat); LCO, low nutrient diet + (phase 1, 10% oat), + (phase 2, 5% oat); LCFO, low nutrient diet + (phase 1, 5% oat + 5% fermented oat), + (phase 2, 2.5% oat + 2.5% fermented oat); HCOP, high nutrient diet + 0.04%.
² Standard error.
³ High nutrient density diet vs. low nutrient density diet.
⁴ Raw oats etc. fermented oat.
^{a, b} Means in the same row with different superscripts differ (P <0.05).

The present invention discloses optimal enzymatic treatment and fermentation treatment conditions in preparing a dietary feedstuff containing oats as feedstuffs, and is characterized in that the content of starch and free sugars is increased and digestibility and growth in livestock are improved It is about oat grain feed, and it can be mixed with the compounded feed, so that there is possibility of industrial use in the feed field.

Claims (8)

A method of processing oat grain feed to improve digestibility and growth in livestock, said method comprising using solid fermentation and comprising the following steps (a) to (f): .
(a) providing oats having a moisture content of 40-50% as a feedstuff;
(b) immersing the oats;
(c) a step of capitalizing;
(d) a group consisting of Bacillus 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 GB- And inoculating the strain to ferment;
(e) performing an enzyme 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 oats is carried out at 80 to 150 ° C for 20 to 60 minutes. delete The method according to claim 3, wherein (d) fermentation is performed at 20 to 40 ° C for 24 to 48 hours. delete The oat grain feed according to any one of claims 1, 2 and 4, wherein the free sugar content is 14.0 mg / g or more. The method according to claim 6, wherein the oat grain feed is selected from the group consisting of alkaline phosphatase, cristin arylamidase, trypsin, acid phosphatase, naphthol-AS-BI-phosphohydrolase,? -Galactosidase,? -Glucosidase, N-acetyl-beta-glucosamine diacid, and the like. The method of claim 6, wherein the oat grain feed 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 and niger GB-X2 is present on the surface of the raw material.

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