KR20130032485A - Feed supplement and method for making fermented green tea probiotics - Google Patents

Abstract

PURPOSE: A manufacturing method of fermented liquid feed utilizing green tea and useful microorganisms to substitute antibiotics, and adding honey to obtain higher quality beef is provided. CONSTITUTION: A manufacturing method of fermented liquid feed comprises: a steam treatment process to sterilize and gelatinize green tea leaves and barley-mixed barley bran by steam-heating in a steam heater for 1 hour 20 minutes to 2 hours; a pulverization process to pulverize the steam-heated green tea leaves and barley-mixed barley bran; a mixing process to mix 800-1,200L of water, lactobacillus, aspergillus, and a yeast agent to 45-55kg of sterilized and gelatinized barley-mixed barley bran; a fermentation process to ferment the mixture of live bacteria and the processed green tea powder and barley-mixed barley bran; and a dilution process to dilute fermented liquid with 2.0-2.5 times of water. In the mixing process, 1 weight% of Lactobacillus casei, 2 weight% of Aspergillus oryzae, 2 weight% of Crevisiae yeast, 2 weight% of Coreanus yeast, 2 weight% of Sake yeast, and 2 weight% of Awamon yeast is mixed with 1,000L of mixed raw material containing the sterilized and gelatinized green tea leaves and barley bran. In the mixing process, 4-5kg of honey is also added. The fermentation process is conducted in a separate fermenter at 25-39 deg. C for 6 days.

Description

Feed Method for Making Fermented Green Tea Probiotics Mixed with Honey and Green Tea

The present invention utilizes green tea and useful microorganisms to replace the antibiotics added in the feed, and relates to a method for producing a liquid fermented feed mixed with honey and green tea mixed with honey to obtain high quality meat.

In the livestock industry, livestock diseases bring about nutritional loss as well as management problems, and it has been recognized that prevention is more important than treatment. To date, antibiotics have been widely used as feed additives in livestock for disease prevention, treatment, and growth promotion. Antibiotics commonly used include tetracycline and penicillin (Boison et al. 1995). However, due to problems such as the emergence of antibiotic resistant bacteria and the retention of antibiotics in livestock products, their use for purposes other than the treatment of livestock diseases is prohibited (Witte, 2000). In addition, as the awareness of the safety of the produced livestock products is highlighted, consumers are in favor of safe livestock products that are safe and functional. Therefore, interest in antibiotic substitutes developed from natural resources is increasing, and the excellent function of these natural resources is considered to be important for producing functional livestock products as well as preventing livestock diseases.

At present, the most representative livestock of the domestic livestock industry is Hanwoo, and antibiotics are added only to feeds that are fed during the calf (1 day to 5 months old) period. The purpose of adding antibiotics in the calf rearing phase is to prevent disease and promote growth, which should be improved first in the future for eco-friendly livestock certification and non-antibiotic livestock production.

Recently, research on non-antibiotic methods using functional natural substances and microorganisms as an alternative to antibiotics has been conducted. Examples of functional natural materials include Green tea, Artemisia, Acanthopanax, Garlic and Licorice (Yang et al., 2003; Kwon et al., 2005). Feeding effects of natural substances on animals include improvements in body weight gain (Hong et al., 2002) and feed efficiency (Choi et al., 1996; Gerbert et al., 1999), intestinal environment (Ushid et al., 2002), and serum cholesterol levels. Benefits such as lowering (Choi et al., 1996; Hong et al., 2002) have been reported. In addition, microbial agents (probiotics) are added as feed additives to maintain livestock health, improve productivity and replace antibiotics. A microbial agent (probiotic) is a live microbial feed additive that can balance the host's intestinal microflora and have a beneficial effect on the host animal, inducing the growth of an animal that promotes animal health by inducing intestinal advantages of beneficial microorganisms. It is known to be able to (Fuller, 1989). Microbial agents generally include live bacteria, dead bacteria, fermentation by-products that are fed to livestock, and most representative ones are Lactobacillus, Bacillus, yeast, digestive enzymes, and combinations thereof. Scheuermann (1993) reported that by increasing the activity of intestinal enzymes can improve the utilization of nutrients in the feed and improve the health of animals by improving the immune capacity (Fuller, 1989). Illite is a representative clay mineral that improves the utilization of nutrients including trace minerals in livestock, the absorption of harmful gas in the intestine and the prevention of stool mutations, the increase in feed efficiency and feed efficiency of young calf and rearing cattle, the prevention of diarrhea, It is said to increase productivity such as meat quality (Kang et al., 2002). Propolis is a sticky, sap-like natural substance made from honey bees mixed with beeswax and sap of tree sap to protect against harmful bacteria or viruses (Havsteen, 1983). The main ingredients are polyphenol acid, phenolic aldehyde, ketone, a lot of wax resin, balsam, essential oil, pollen, and other vitamins and minerals. In addition, antibacterial action, anti-inflammatory action, immune regulation action, anti-ulcer action, antihypertensive action, antioxidant activity, hepatoprotective action, anti-cancer action, immune activation action, cell activation action, anemia, circulatory disease, allergic inflammation, It is known to improve the arthritis, inflammation of the digestive system, inflammation of the urinary and reproductive system, diseases of the nervous system and the like (Wanscher, 1976; Havsteen, 1983; Dobrowolski et al., 1991; Frenkel et al., 1993; Kujumgiev et al., 1999).

Honey is a sticky sap natural substance made by mixing bee or saliva with sap of tree to protect bee from harmful bacteria and viruses. The main ingredients are polyphenol acid, phenolic aldehyde, ketone, a large amount of wax resin, balsam, essential oil, pollen, and other vitamin B1, B2 and minerals. In addition, antibacterial action, anti-inflammatory action, immune control action, anti-ulcer action, antihypertensive action, antioxidant action, anticancer action, immune activation action, cell activation action, anemia, circulatory disease, allergic inflammation, arthritis, digestive system It is known to have an effect of improving inflammation, urinary and reproductive system inflammation, and nervous system diseases.

Accordingly, an object of the present invention is to provide a liquid fermented feed mixed with honey and green tea to utilize green tea and useful microorganisms to replace the antibiotics added in the feed, and to further include honey to further activate the growth of beef cattle. To provide a manufacturing method.

In order to achieve the above object,

Steam treatment process of steaming the green tea leaves with barley mixed gangue steam for 1 hour 20 minutes to 2 hours in a steam heating furnace;

A grinding step of grinding the steamed green tea leaves and barley mixed gangue;

45-55 kg of barley mixed barley mixed with sterilized and gelatinized water, a mixing process of mixing 800-1200 L of water with lactic acid bacteria, yeast mold and yeast;

A fermentation step of fermenting a mixture of live bacteria and processed green tea powder and barley mixed gangue;

The liquid fermentation broth obtained in the fermentation process is characterized in that the completion of the dilution process to dilute in 2.0 to 2.5 times the water.

On the other hand, the conditions of the strain in the mixing process,

1 wt% Lactobacillus casei lactobacillus, 2 wt% of Aspergillus oryzan yeast fungus, 2 wt. It is preferable to mix% Crevisiae yeast, 2 wt% Coranus yeast, 2 wt% Sake yeast, and 2 wt% Awamon yeast, respectively.

In addition, by mixing the additional 4 ~ 5kg honey in the mixing process has a feature that helps the preferred growth of beef cattle.

In addition, the conditions of the fermentation process is more preferably lasting for 6 days at a temperature of 25 ~ 39 ℃ in a separate fermentation tank.

Accordingly, the present invention has the effect of replacing the antibiotic by the green tea fermentation probiotics utilizing green tea and useful microorganisms to replace the antibiotics added in the feed.

In addition, by adding honey, which has excellent antibacterial, anti-inflammatory, immunomodulatory, anti-ulcer, antihypertensive, antioxidant, anti-cancer and immune-activating effects, and cell activation, it further improves the quality of the meat while helping the beef cattle grow better. There is an advantage to be made.

Hereinafter, preferred embodiments of the present invention will be described.

First, looking at the manufacturing process of the liquid fermented feed of the present invention,

Steam treatment process of steaming the green tea leaves with barley mixed gangue steam for 1 hour 20 minutes to 2 hours in a steam heating furnace;

A grinding step of grinding the steamed green tea leaves and barley mixed gangue;

45-55 kg of barley mixed barley mixed with sterilized and gelatinized water, a mixing process of mixing 800-1200 L of water with lactic acid bacteria, yeast mold and yeast;

A fermentation step of fermenting a mixture of live bacteria and processed green tea powder and barley mixed gangue;

The liquid fermentation broth obtained in the fermentation step is diluted to 2.0-2.5 times of water and is completed.

On the other hand, the conditions of the strain in the mixing process,

1 wt% Lactobacillus casei lactobacillus, 2 wt% of Aspergillus oryzan yeast fungus, 2 wt. % Crevisiae yeast, 2 wt% Coranus yeast, 2 wt% Sake yeast, and 2 wt% Awamon yeast, respectively.

In addition, 4 ~ 5kg of honey in the mixing process is additionally mixed.

In addition, the conditions of the fermentation process lasts for 6 days at a temperature of 25 ~ 39 ℃ in a separate fermentation tank.

Here, the Lactobacillus casei lactic acid bacteria, the microorganism (yeast) during the fermentation feed during the production of aerobic fermentation proceeds while the fermented feed inside the anaerobic conditions, wherein the lactic acid bacteria are pathogenic under anaerobic conditions It plays a role of suppressing the growth of microorganisms and decay bacteria. The yeast fungus, Aspergillus oryzan, is difficult to use by the yeast because it is difficult for yeast to use the nutrients of barley mixed barley mixed during fermentation. It is used to promote starch saccharification and protein breakdown to promote nutrient breakdown of the medium, and to increase sugar content necessary for the growth and metabolism of yeast. The microorganism used as a yeast agent is water, As a carbon source, a nitrogen source, minerals and vitamins, the carbon source mainly produces energy and Wish is to produce the proteins that make up the body and minerals and vitamins affect the growth, nutritional characteristics of yeast is very high protein content of 45-48%, digestibility 80-90%, amino acid It is excellent in content and contains a large amount of vitamin B group and UGF, and the yeast used in the fermented feed of the present invention is a brewer's yeast-based yeast, which is a mixture of four kinds of yeasts in the manufacturing room and then mixed with each other. (Crevisiae) yeast improves palatability and digestibility, Coranus yeast enhances appetite while enhancing appetite by adding a sweet taste, and Sake yeast promotes absorption by promoting protein breakdown Awamon yeast stabilizes fermentation while improving fermentation yield and prevents fermentation feed It is added as a role.

When the fermented feed obtained by diluting the fermented raw material to general water is supplied to the beef cattle, fermented feeds rich in various nutrients and proteins not only improve the meat quality but also greatly improve the growth rate, which not only speeds up the release of the beef cattle. As a result, the amount of blended feed is also reduced, which is very economical. Tables comparing the growth status and daily weight gain of the experimental group fed fermented feed according to the present invention and the control group fed conventional blended feed Looking at it,

Object number Test group Control group T1 T2 T3 T4 T5 C1 C2 C3 C4 C5 Starting age (month) 18 18 18 18 18 18 18 18 18 18 Starting weight (kg) 470 481 475 455 498 455 440 392 395 482 Body weight after 20 months
(kg) 545 561 565 533 615 480 475 410 430 515 Body weight after 22 months
(kg) 602 612 622 575 685 545 543 458 469 568 Body weight after 24 months
(End of experiment; kg) 660 655 675 650 750 584 595 480 522 605 Weight gain per day (kg) 0.99 0.91 1.05 1.02 1.32 0.67 0.81 0.46 0.66 0.64 feed
salary
system
combination
feed
(kg)
18-19
month 6 6 6 6 6 6 6 6 6 20-21
month 7.5 7.5 7.5 7.5 7.5 7.5 7.5 7.5 7.5 7.5 22-23
month 8.5 8.5 8.5 8.5 8.5 8.5 8.5 8.5 8.5 8.5 24-25
month 10 10 10 10 10 10 10 10 10 10 Fermented feed
(Twice a day) 12 12 12 12 12 - - - - -

As shown in the above table, the test group beef cattle and the control beef cattle grown together in the same barn were grown for about 6 months under the same conditions. As a result, the control group fed only a conventional blended feed had an average weight of 0.65 kg per day. In contrast, the test group fed the liquid fermented feed according to the present invention showed an increase in body weight of 1.06 kg per day. It was found in the test that the body weight gained 74 kg when calculated on an average of 30 days per month.

Therefore, if you raise beef cattle for the same period under the same conditions, you can not only get more beef with increased weight, but also if you require more than a certain amount of weight at the time of shipment, it is possible to ship even at less than the age of the average shipping age, so the formulated feed accordingly The consumption of is greatly reduced.

Therefore, the liquid fermentation feed is relatively easy to manufacture and low cost, while improving the weight gain of the beef cattle, it is possible to reduce the shipping time and the reduction of the compound feed is economically very advantageous.

Since the barley mixed bran is rich in vitamin A and vitamin E, it is greatly beneficial for the growth of beef cattle and has a 40% higher water content than common barley or barley bran. It can be improved.

In addition, the present invention discloses 60 cows calf in order to develop a non-antibiotic feed for Hanwoo young calf, 12 randomly placed by 12 dogs, and antibiotics are included in the control, basal feed by using the feed for young calf without antibiotics The prepared feed with antibiotics (base feed + antibiotic neomycin 110ppm), added propolis 0.05% propolis to the basic feed, added 0.5% green tea fermentation probiotic to the basic feed and added 2% illite to the basic feed The test design was carried out with five treatments as the addition illite addition sphere, and the following results were obtained by performing the specification test for 1 to 150 days.

The results of body weight measurement for each treatment group (1 ~ 90 days old) showed that the antibiotic and green tea fermented 0.5% supplements were 87.58 and 83.8 kg, respectively, and the lowest was 73.28 kg in 0.05% propolis. There was a statistically significant difference between treatments (P <0.05). Changes in weight gain by mammalian group (1 ~ 90 days old) showed the same tendency as body weight change, and there was a statistically significant difference between treatment groups (P <0.05). .

The daily weight gain of each treatment group (1 ~ 90 days old) was higher than other treatments (0.71 and 0.67), but there was no statistical difference.

The weight measurement results of each treatment group of weaning (91 ~ 150 days old) showed 169.8 kg of green tea fermented probiotic 0.5%, which was higher than antibiotics and other treatments (P <0.05). Changes in weight gain by weaning season (91 ~ 150 days old) were 86 kg with 0.5% green tea fermented probiotics and 72.75 kg with antibiotics, showing 13.25 kg higher than antibiotics (P <). 0.05). The daily gain of weaning (91 ~ 150 days old) was the highest with 0.5% added green tea fermented probiotic, 1.43 kg, which was higher than antibiotic and other treatments, showing statistically significant difference between treatments (P < 0.05)

In the test of body weight and weight gain for each treatment group of Hanwoo calves (1 ~ 90 days old) and weaning (91 ~ 150 days old), 0.5% supplemented with green tea fermented probiotics was compared with antibiotics. The effect was statistically significant, and the weaning period (91 ~ 150 days old) was superior to the antibiotic treatment.

The average daily intake of each group of mammals (1 ~ 90 days old) was 0.78 kg in the control group and 0.62 kg in the 0.05% propolis diet. Antibiotics and green tea fermented probiotics 0.5% added 0.73 kg showed the same level of intake. Feeding efficiency was highest at 0.97, and lowest at 0.05% added to propolis at 0.88. The illite addition group was 0.93 and the green tea fermentation probiotic 0.5% addition group was 0.91.

The average daily intake of each group of weaning season (91 ~ 150 days old) was 5.16 kg in 0.05% propolis and the lowest intake was 4.06 kg in 0.5% green tea fermentation. . The feed efficiency of weaning season (91 ~ 150 days old) was 0.35 supplemented with 0.5% green tea fermented probiotic, and 0.12 higher than that of antibiotics.

During the entire trial period (1 ~ 150 days), the total daily intake of each treatment group showed the highest intake of 5.93 and 5.82 kg in control and antibiotic treatment, respectively, and the lowest intake of 0.5% added green tea fermented probiotic. Showed. The feed efficiency of each treatment group showed the highest efficiency (0.43) in 0.5% green tea fermentation probiotics and 0.29 in 0.05% propolis.

Feeding efficiency of 0.5% supplemented with green tea fermented probiotics was slightly lower in mammals (1 ~ 90 days old) compared to antibiotics in the test of feed efficiency of Hanwoo calves (1 ~ 90 days old) and weaning (91 ~ 150 days old). However, weaning efficiency was 0.12 higher than that of antibiotics in weaning period (91 ~ 150 days old). In addition, the feed efficiency of the entire test period (1 ~ 150 days) was 0.11 higher than the antibiotics.

At the end of the Mammal phase test (90 days), the albumin content in blood of each treatment group was 3.46 and 3.41 g / dl in 0.05% propolis and antibiotics, respectively, and 3.20 g in 2% illite. / dl showed the smallest content and showed statistically significant difference (P <0.05). The globulin content in blood was high as 3.01 and 2.87 g / dl, respectively, in 0.05% propolis and 0.5% green tea fermented probiotics.

After the end of the mammalian period (90 days), 0.5% of green tea fermented probiotics added 0.06 g / dl of blood albumin and 0.28 g / dl of globulin compared to antibiotics. The amount of globulin in blood was 3.09 and 3.04 g / dl in antibiotic and 0.5% green tea fermented probiotics, respectively.After the weaning period (150 days), 0.5% green tea fermented probiotic added in comparison with antibiotics Blood albumin content was as high as 0.13 g / dl and globulin content was not statistically significant.

In addition, in the above examples, the green tea fermentation probiotics were described as fermenting the green tea using a specific microorganism, but it was confirmed that the same effect was achieved using any microorganism that could be used for fermentation of green tea in addition to the specific microorganism used in the above example. .

In addition, only the beef cattle calf in the above example was tested, it was confirmed that the same effect on any livestock.

The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (4)

Steam treatment process of steaming the green tea leaves with barley mixed gangue steam for 1 hour 20 minutes to 2 hours in a steam heating furnace;
A grinding step of grinding the steamed green tea leaves and barley mixed gangue;
45-55 kg of barley mixed barley mixed with sterilized and gelatinized water, a mixing process of mixing 800-1200 L of water with lactic acid bacteria, yeast mold and yeast;
A fermentation step of fermenting a mixture of live bacteria and processed green tea powder and barley mixed gangue;
Method for producing a liquid fermented feed mixed with honey and green tea, characterized in that the dilution step of diluting the liquid fermentation broth obtained in the fermentation step in water of 2.0 to 2.5 times. According to claim 1, wherein the conditions of the strain in the mixing step,
1 wt% Lactobacillus casei lactobacillus, 2 wt% of Aspergillus oryzan yeast fungus, 2 wt. % Crevisiae yeast, 2 wt% Coranus yeast, 2 wt% Sake yeast, 2 wt% Awamon yeast Method for producing a liquid fermented feed mixed with honey and green tea. The method for preparing a liquid fermented feed mixed with honey and green tea according to claim 1 or 2, wherein 4 to 5 kg of honey is additionally added and mixed in the mixing process. The method of claim 1, wherein the conditions of the fermentation process is a liquid fermented feed mixed with honey and green tea, characterized in that it lasts for 6 days at a temperature of 25 ~ 39 ℃ in a separate fermentation tank.