KR20200046194A - Fermented feed using broccoli by-products and processing method thereof - Google Patents

Abstract

The present invention relates to fermented feed using broccoli by-products and a manufacturing method thereof. According to the present invention, the fermented feed is manufactured by mixing the broccoli by-products and fillers and anaerobically fermenting the mixture with lactic acid bacteria. Accordingly, since the present invention increases preference for target livestock and preservation properties and replaces existing formulated feed and fermented corn feed as high-moisture high-nutritional feed (moisture content is 75%, TDN is 70 or more, and CP is 19%), the fermented feed can be used as a raw material of total mixed ration (TMR) to contribute to nutrition enhancement and productivity of ruminant livestock. Moreover, new purposes of agricultural by-products discarded as a nonedible portion are developed, thereby preserving the environment and increasing extra income of a horticultural farm. Moreover, existing imported feed is replaced with inexpensive and high quality agricultural by-product feed, thereby contributing to enhancement of competitiveness of a livestock farm.

Description

Fermented feed using broccoli by-product and its manufacturing method {Fermented feed using broccoli by-products and processing method thereof}

The present invention relates to a fermentation feed having excellent palatability, storage properties and productivity using a by-product of broccoli, and a method for manufacturing the same.

The domestic livestock industry is highly dependent on feedstock due to limited land and feed resources, and the feed cost burden is increasing compared to the farm production cost due to the recent increase in feed costs due to poor crops in overseas crops. As a countermeasure, there is a method to actively feed and recycle agricultural by-products derived from growing domestic crops. This approach is a very effective way to reduce feed costs and protect the environment in order to develop a sustainable livestock industry in the future. However, despite the fact that most crops produce more agricultural by-products than the edible parts that are shipped to the market, it is a reality that they are not being used for disposal, and even if they try to recycle them as livestock feed resources, most domestic agricultural by-products have a moisture content. Due to this high level, long-term distribution is difficult, and there is a problem in that utilization is not high due to lack of information on nutritional value, livestock palatability and use method as feed resources.

Broccoli is a cruciferous vegetable that is harvested and eaten from the area of flowers (flowers). In Korea, Jeju-do (approximately 70% of total production) and Gangwon-do (approximately 15% of total production) are mainly produced in Korea. Greenhouse status and vegetable production performance, Ministry of Agriculture, Food and Rural Affairs, 2017) are being produced. At this time, it is estimated that non-edible parts of about 2.5 times (about 60,000 tons per year) of lightning, such as leaves and stems, are discarded as a by-product. Is becoming.

In other words, in order to secure the national competitiveness of the livestock industry and develop it into a future sustainable industry in Korea, where most of the feed resources are dependent on imports, it is necessary to actively develop and utilize various agricultural by-products that are not utilized and are thrown away in huge amounts every year. Needs to be.

Thus, in the present invention, by producing broccoli thunder (flowers, edible parts) and utilizing the remaining by-products (stems and leaves), the animal's palatability, storage and productivity are excellent, and it can replace existing livestock feed that relies on imports. By presenting a method of manufacturing fermented feed, we intend to improve the utilization of agricultural by-products, which is a major task of domestic agriculture, and to develop feed that can improve the productivity of the livestock industry and contribute to the sustainable development of the livestock industry in the future.

Republic of Korea Registration Patent No. 10-0889630 (2009.03.12. Registration)

An object of the present invention is to provide a fermentation feed using broccoli by-products and a method for manufacturing the same.

In order to achieve the above object, the present invention provides a fermented feed for ruminant animals comprising broccoli by-products and excipients, fermented with lactic acid bacteria.

In addition, the present invention is a first step of shredding by-products of broccoli; A second step of adding an excipient to the shredded broccoli by-product and stirring to prepare a first mixture; A third step of preparing a second mixture by spraying and inoculating the first mixture with lactic acid bacteria; And a fourth step of fermenting the second mixture under anaerobic conditions.

After mixing broccoli by-products and excipients, the fermented feed of the present invention prepared by anaerobic fermentation with lactic acid bacteria not only improves the palatability and storage properties of the target livestock, but also has a high nutritional feed (TDN 70 or higher). CP 19%), which can be used as a raw material for complete blended feed (TMR), which can contribute to nutritional enhancement and productivity of ruminant animals by replacing conventional blended feed and corn fermented feed. In addition, by discovering agricultural by-products that are discarded as non-edible parts for new uses, it increases the negative profits of horticultural farmers with environmental preservation, and contributes to improving the competitiveness of livestock farmers by replacing existing imported feed with cheap and high-quality agricultural by-product feed. You can.

1 shows broccoli and by-products of broccoli.
Figure 2 shows the optimum composition and component specifications of fermentation feed production using broccoli by-products.
Figure 3 shows a mass production process of fermented feed using broccoli by-products.
Figure 4 shows a summary of the premise test for deriving the optimum composition conditions of fermentation feed production using broccoli by-products.
Figure 5 shows the production process of the test fermentation feed using a combination of broccoli by-products and various excipients.
6 and 7 show the palatability evaluation and results of the cow using the fermented feed made from broccoli by-products.
Figure 8 shows a mass production process of fermented feed using broccoli by-products.
Figure 9 shows the change in the internal temperature and the outside temperature of the fermentation feed (B) using a temperature recording sensor and a reader (A) to determine the appropriate fermentation period of the fermentation feed made of broccoli by-products.
Figure 10 shows the composition of the feed composition according to the feeding specification test and the test period of the fermented feed made of broccoli by-products.
FIG. 11 is an analysis of the effect of feeding fermented feed prepared with by-products of broccoli on milk production, (A) average flow curve of milking cows (Group A (5 heads, DIM 146.8 ± 22.9 days, non-healing period), Group B) (10 heads, DIM 73.9 ± 6.9 days, non-early period)], (B) Change in milk yield between the control period of the group A and the test period, and (C) Change in milk yield between the control period of the group B and the test period. It shows.
FIG. 12 is an analysis of changes in milk components during the test period, (A) milk fat (kg / d), (B) milk protein (kg / d), (C) lactose (kg / d) and (D) non-fat content ( Solid not fat) (kg / d).

In the case of livestock farms where neighboring broccoli growers are adjacent, broccoli by-products or other broccoli products are sometimes directly supplied to livestock, but they are easy to decay due to high moisture content and must be quickly provided within 2 to 3 days. Pay was limited.

Accordingly, in the present invention, a large amount of by-products generated during cultivation of broccoli is mixed with an excipient derived from agricultural by-products, and then fermented with lactic acid bacteria to provide a fermented feed (silage) with improved palatability and storage properties of livestock (FIG. 1), We present the optimum composition and manufacturing process of fermented feed using broccoli by-products established through various manufacturing conditions and animal specification tests. Briefly, the main ingredients of fine broccoli by-products (stems and leaves) are the excipients of beet pulp and wheat bran and 8 (broccoli by-products): 2 (bit pulp and bran) by weight, about 75% After mixing to a moisture content, the fermented feed was prepared by anaerobic fermentation for 2 weeks or more by spray inoculation of Lactobacillus plantarum , and the fermented feed was excellent in nutrient content, fermentation quality, storage, and palatability, and cow's milk. In the specification test for (milk cows), when 20% of the total solids content of the existing complete blended feed (TMR) is replaced with broccoli by-product fermented feed, the cow's productivity (flow rate and milk component) is maintained. It was confirmed that it can be sufficiently used as a substitute for feed.

Preparation of lactic acid bacteria fermentation feed using the by-product of broccoli of the present invention does not require a drying process using fuel or electricity, suppresses spoilage due to the growth of harmful bacteria and enables mass production and storage with uniform quality, as well as broccoli raw grass It contains beneficial functional metabolites through fermentation of lactic acid bacteria while minimizing loss of nutrients to the rich natural vitamins, minerals, and antioxidants, which can provide a positive effect on the health of livestock and the health of consumers who consume livestock products. In addition, by reusing agricultural by-products, which are entirely discarded in Korea, where feed resources are mostly dependent on imports, as high value-added feed resources that can replace existing feeds, productivity can be expected to increase by increasing the additional income of broccoli growers and reducing the feed costs of livestock farmers. There is an advantage.

Accordingly, the present invention provides a fermented feed for ruminant livestock, comprising broccoli by-products and excipients, fermented with lactic acid bacteria.

The broccoli by-product means broccoli stem and leaf.

The excipient may be one or more selected from the group consisting of beet pulp, wheat bran, and rice bran, but is not limited thereto.

The lactic acid bacteria were selected from the group consisting of Lactobacillus Plantarum , Lactobacillus acidophilus, Enterococcus faecium, and Pediococcus acidilactici. It may be more than a species, but is not limited thereto.

The broccoli by-products and excipients may be included in a weight ratio of 7-8: 2-3, but are not limited thereto.

Preferably, the fermentation feed is a by-product of broccoli; And beet pulp and wheat bran; 7 to 8: 2 to 3 in weight ratio, and may be fermented with Lactobacillus plantarum .

The fermented feed is not only improved palatability and storage properties for ruminant livestock, but also is a high nutritional feed (TDN 70 or higher, CP 19%) with a juicy (moisture content 75%), which replaces the existing blended feed and corn fermented feed, etc. It can enhance nutrition and contribute to productivity.

In addition, the present invention is a first step of shredding by-products of broccoli; A second step of adding an excipient to the shredded broccoli by-product and stirring to prepare a first mixture; A third step of preparing a second mixture by spraying and inoculating the first mixture with lactic acid bacteria; And a fourth step of fermenting the second mixture under anaerobic conditions.

The second step of broccoli by-products and excipients may be included in a weight ratio of 7-8: 2-3, but is not limited thereto.

The excipient of the second step may be one or more selected from the group consisting of beet pulp, bran and rice bran, but is not limited thereto.

The lactic acid bacteria in the third step are made of Lactobacillus Plantarum , Lactobacillus acidophilus, Enterococcus faecium, and Pediococcus acidilactici. It may be one or more selected from the group, but is not limited thereto.

The lactic acid bacteria in the third step may be spray inoculated with 3 ~ 7 X 10 ⁷ cfu / 1 ml water per kg of the first mixture, but it is not limited thereto.

The fermentation in the fourth step may be performed for 2 to 12 weeks at a temperature of 20 to 35 ° C, but it is not limited thereto.

Preferably, the first step of shredding by-products of broccoli; A second step of adding beet pulp and wheat bran to the shredded broccoli by-product in a weight ratio of 7-8: 2-3 and stirring to prepare a first mixture; A third step of preparing a second mixture by spraying and inoculating the first mixture with Lactobacillus Plantarum and stirring; And a fourth step of fermenting the second mixture under anaerobic conditions at a temperature of 20 to 35 ° C. for 2 to 12 weeks; provides a method for producing fermented feed for ruminant livestock.

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to illustrate the present invention more specifically, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1: Preparation of fermented feed using by-product broccoli

1-1. Material selection

The broccoli used in the experiment is a Broadway (super-Grace) variety that is mainly cultivated in Pyeongchang, Gangwon-do, and the stem and leaves, which are by-products generated when shipping broccoli, are used as the main material.

Since the average moisture content of broccoli by-product is about 90% or more, various excipients were applied to adjust the moisture content (about 65-75%) for the production of an ideal fermentation feed (silage). As the basic excipient, beet pulp (BP, sugar-produced by-product using sugar beet), which is excellent in moisture absorption, was used, and in addition, rice husk was first extracted from rice, and then brown rice was polished with white rice. Rice bran (RB) generated in the process, wheat bran (WB) generated in the process of cultivating wheat, buckwheat bran (BWB) generated in the process of buckwheat were used. These excipients were used not only for the role of moisture control, but also for supplementing the nutrients of by-product feed, as an energy source when fermenting microorganisms, and for improving the palatability of livestock. Second, corn threshing by-products corn cob (corn cob), foundry (sake manufacturing) industrial by-products, etc. were also tested as an excipient, but the effect of improving fermentation feed performance and animal palatability was negligible and excluded in the examples of the present invention. .

Cheongmilacto was used as a lactic acid bacteria inoculum for high-quality lactic acid bacteria fermentation from fermentation feed using broccoli by-products. Cheongmi lactose is a fermented microorganism for silage developed by the National Institute of Livestock Science, Rural Development Administration, and freeze-dried Lactobacillus Plantarum NLRI 101 strain to contain 1.5 × 10 ¹⁰ cfu / g of live bacteria.

1-2. Preparation of fermented feed using broccoli by-products

In order to derive the optimum conditions for the production of fermented feed using broccoli by-products (BBP), as shown in Table 1 below, each type of excipient was used as the basic excipient (Bit pulp (BP)) As an additional excipient, combine wheat bran (WB), rice bran (RB), buckwheat steel (BWB)], the content of excipients (adjust the weight of the excipients to be 20% or 30% of the total feed weight) and have or not inoculate lactic acid bacteria (LAB) A total of 10 treatment groups (T1 to T9 and control) according to the broccoli by-product test fermentation feed was prepared 45 kg (15 kg per group, 3 repetitions) per each treatment group. The production process of the broccoli by-product test fermentation feed is shown in FIG. 5.

First, about 500 kg of broccoli leaves and stems, which are the main ingredients for producing the fermentation test for broccoli by-products, were purchased from farms near the Pyeongchang Campus at Seoul National University (A). The broccoli by-products are cut at intervals of about 5 cm using a crop grinder (B, C) and inoculated with excipients and lactic acid bacteria according to the conditions of each group as shown in Table 1 below (5 X 10 ⁷ cfu / kg per each fermented feed condition) ) Was performed (D, E). After the broccoli by-products, excipients, and lactic acid bacteria inoculum are thoroughly mixed so that they are uniformly distributed (F), the mixture is filled and sealed, placed in a plastic container with a capacity of 20 L so as not to be exposed to air, and a suppression process for forming anaerobic fermentation conditions. After passing through (G, H), the prepared fermentation feed was fermented for about 60 days in a shaded warehouse (room temperature, average 28 ° C.) (I).

1-3. Evaluation of nutrition and fermentation quality of test fermentation feed

In order to analyze the quality of the fermented feed, fermentation was performed for 60 days at room temperature, the feed value according to the nutrient content, and the fermentation characteristics according to the presence or absence of lactic acid bacteria inoculation, and the quality of the feed was evaluated by the Flieg's score method.

group BBP
(w / w,%) Excipient (w / w,%) LAB DM
(%) TDN
(% DM) RFV pH  Organic acid (% DM) Flieg's
score Rating BP WB RB BWB Acetic acid Legacy Naksan T1 80 10 10 - - Y 23.21 73.01 207 3.93 2.21 12.15 0 93 One T2 80 10 - 10 - Y 22.32 72.48 205 3.93 2.70 12.68 0.04 93 One T3 70 15 15 - - Y 31.23 74.11 201 3.92 1.26 9.68 0 98 One T4 70 15 - 15 - Y 32.22 74.01 221 3.88 1.32 9.80 0 98 One T5 80 10 10 - - N 26.37 71.99 190 5.12 4.60 2.96 0.77 13 5 T6 80 10 - 10 - N 21.45 72.54 205 4.47 3.36 9.67 0 77 2 T7 70 15 15 - - N 32.84 73.29 203 4.45 2.81 6.59 0 72 2 T8 70 15 - 15 - N 28.82 72.29 193 3.92 1.62 10.09 0 98 One T9 70 15 - - 15 Y 33.21 58.22 109 4.23 3.53 6.69 0 68 2 Control 100 - - - - N 7.38 66.58 190 6.80 10.38 0.06 0.2 50 3

As a result of nutrient content analysis, total digestible nutrition (TDN, TDN 65 ~ 70 level for commercial rich feed) and relative feed value (RFV, relative feed value based on corn fermented feed 100) When looking at the results, the other treatment groups (T1 ~ T8) except buckwheat steel (BWB) as an excipient (T9) showed excellent feed value of TDN 70 or higher and RFV 190 or higher.

In the treatment groups inoculated with lactic acid bacteria, the relationship between the types of excipients between T1 (10% BP and 10% WB) and T2 (10% BP and 10% RB) treated groups with 20% excipient compared to the total fermented feed weight There was no significant difference in total dry matter (DM), TDN, and RFV scores, and all showed excellent feed value of TDN 70 or higher and RFV 200 or higher. Excipients except that RFV of T4 was slightly higher than T3 even between T3 (15% BP and 15% WB) and T4 (15% BP and 15% RB) treated groups with 30% excipient compared to the total fermented feed weight. It was found to be excellent in feed value regardless of the type of food. However, compared to the treatment group containing 20% excipient, the treatment group containing 30% increased DM by approximately 1.5 times in proportion to the throughput, but TDN and RFV did not increase significantly correspondingly. At this time, it was judged that the addition of 20% excipient was more reasonable.

In the treatment groups not inoculated with lactic acid bacteria, DM, TDN, and RFV showed a similar pattern to those inoculated with lactic acid bacteria, but it was observed that the variation width of the value was slightly larger than the treatment groups inoculated with lactic acid bacteria.

As a result of the analysis of fermentation properties, the treatment groups inoculated with lactic acid bacteria (T1 to T4) showed a low acidity of less than pH 4, whereas the treatment groups not inoculated with lactic acid bacteria (T5 to T8) showed pH of 4 or higher except for T8. Shown. The low acidity of pH 4 or less after completion of fermentation is one of the essential requirements for long-term storage of fermented feed by inhibiting the growth of spoilage bacteria.

The content of lactic acid, an indicator of lactic acid bacteria fermentation, was also stably higher in the treated group (T1 to T4) inoculated with lactic acid bacteria than in the untreated group (T5 to T8), and acetic acid (acetic acid). The content of was also relatively low. Among the lactic acid bacteria inoculation treatment groups, the ratio of lactic acid / acetic acid in the treatment group (T1, T2) with 20% excipient was lower than that with the treatment group with 30% excipient (T3, T4), but the amount of lactic acid production itself Was that the treatment group with 20% excipient was higher than the treatment group with 30% excipient.

In the case of T9 (15% BP and 15% BWB) treated groups with 30% excipient, including buckwheat steel (BWB) as an additional excipient, DM levels were added as 30% excipient, including wheat bran (WB). It appeared similar to the T3 treated group or the T4 treated group containing 30% of the excipient, including rice bran (RB) as an additional excipient, but the TDN and RFV were relatively low. Compared to T3 or T4, the result was poor.

In the control without adding any excipients and not inoculating lactic acid bacteria, the moisture content was high, and DM was relatively low compared to the treatment groups (T1 to T8) to which the excipients were added, whereas the broccoli by-products without the influence of the excipients TDN and RFV were higher than those of the T9 treated group with buckwheat steel as an additional excipient due to the high feed value. However, when looking at the fermentation properties, considering the high acidity of pH 6.80, the production of acetic acid and butyric acid, which is higher than that of lactic acid, and strong stench with a large amount of leachate and ammonia odor, this is more likely to be decay than fermentation. It was judged to be near.

When the feed value was evaluated by the Flieg's score method considering the above results as a whole, the Flieg's score was 98 and 1 in the T3 and T4 treatment groups, which were groups inoculated with lactic acid bacteria and injected with 30% of excipients. In detail, it was confirmed that a superior quality fermentation feed was made through a relatively normal fermentation process compared to the treatment group (T9) that was not treated in the treatment group (T1-T8) to which the excipients were added. Rice bran (T1 ~ T8) showed higher performance in feed value than buckwheat steel (T9), and in order to ensure stable fermentation quality, utilization of lactic acid bacteria inoculum (T1 ~ T4) was used rather than natural fermentation (T5 ~ T8). Although essential, although the Flieg's score showed a rather low profile, considering the economic efficiency and high lactic acid production, it was judged that the addition of 20% excipient was more advantageous than the addition of 30% excipient.

1-4. Animal fermentation evaluation of test fermented feed

Even if the feed produced using agricultural by-products has been confirmed to have high feed value in the nutritional component analysis, in order to expect high utilization as feed, high palatability in the target livestock must be premised. The palatability is an index that directly affects the intake of feed, and even if the nutritional value is excellent, if the intake is low because the palatability of the target animal is poor, the utilization as a feed is greatly reduced.

Wheat bran (WB) or rice bran (RB) that obtained a grade 1 in feed value evaluation test for 26 cows of Holstein cows aged 10-14 months at the research ranch of the Pyeongchang Campus at Seoul National University in order to confirm the palatability of the fermented feed using broccoli by-products ) As an additional excipient, injecting 20% or 30% of excipients, and then inoculating lactic acid bacteria after adding 30% of excipients including T1 ~ T4 treated groups that passed fermentation process and buckwheat steel as additional excipients. Along with the fermented T8 treatment group, a total of six groups of fermented feed, including a control group, are placed in a feed tank at regular intervals, and cows can move freely to select and feed the food. Evaluation was conducted.

The score for palatability of each test fermentation feed was calculated as the relative intake through the ratio of the remaining amount to the amount supplied during the 1 hour feeding time.

As a result of the test, as shown in Tables 6, 7 and Table 2, the highest intake (97.3%) was shown in the T1 treatment group in which 20% of the excipients were added, including bran as an additional excipient, and rice bran was added as an additional excipient. It showed the second highest intake in the T2 treatment group with 20% excipient. In the comparison of the 20% (T1, T2) added group and the 30% (T3, T4) added group, the 20% added group showed higher palatability, and the additional excipients were treated with wheat bran (T1, In the comparison between T3) and the treatment group including rice bran (T2, T4), the treatment group containing bran (T1, T3) showed high palatability. The treatment group (T9) added with buckwheat steel as an additional excipient showed relatively low palatability compared to the treatment group containing wheat bran (T1, T3) or rice bran (T2, T4), and mixed excipients and lactic acid bacteria In the case of the control (control) without inoculation, it was confirmed that the palatability was very low and the cow was hardly consumed.

group Benefit
(kg DM) Balance
(kg DM) Intake
(%) Palatability T1 7.19 0.19 97.33 One T2 8.37 1.62 80.67 2 T3 10.14 2.10 79.33 3 T4 9.71 3.04 68.67 4 T9 8.54 6.19 27.50 5 Control 1.60 1.51 5.56 6

1-5. Determination of optimum composition of broccoli by-product fermentation feed

Broccoli by-product test of various composition When considering the feed value, fermentation characteristics, economic feasibility, and palatability of the target livestock through the production and analysis of fermented feed, T1 (80% broccoli by-product, 10% beet pulp, 10% wheat bran, lactic acid bacteria The composition of the inoculum) was determined to be the optimum composition in the production of broccoli by-product fermented feed for cattle (FIG. 4).

Example 2: Establishing a mass production process of broccoli by-product fermentation feed

2-1. Mass production process of broccoli by-product fermentation feed

The optimum composition determined through Example 1 was applied to a total mixed ration (TMR) manufacturing facility installed at the Pyeongchang Campus Research Campus, Seoul National University, for mass production of broccoli by-product fermentation feed as shown in FIGS. The process was established.

-After collecting about 9 tons of broccoli by-products from the farms in Pyeongchang, it was used as the main material and the broccoli by-products and two excipients (beet pulp, wheat bran) at the weighing scale of the TMR manufacturing facility were 8: 2 (main broccoli by-products) It weighed to a weight ratio of 9 tons, 2 types of excipients beet pulp and bran, respectively, 1.125 tons, and a total weight of 11.25 tons) and transferred to a raw material shredder by a conveyor belt.

-The material put into the raw material shredding machine was mixed evenly for 20 minutes at the same time as the shredding by means of a screw type multiple auger mounted at the bottom of the mixing machine.

-After 20 minutes of shredding and compounding, open the hatch at the top of the mixer to inoculate the fermentation bacteria, and evenly distribute the suspension with the addition of 5 X 10 ¹⁰ cfu of lactic acid bacteria ( Lactobacillus plantarum ) to 1 L of distilled water per ton of the feed. It was further mixed for 30 minutes while applying.

-The feed material, which had been formulated and inoculated with lactic acid bacteria, was transferred to the feed stirring tank by a conveyor belt again for packaging. The feed stirring tank is a tank that stores feed until it is packaged by discharging the feed through a discharger while stirring at a low speed.

-The finished feed stored in the feed stirring tank was divided and dispensed into about 600 kg in a tone bag mounted at the bottom of the dispenser. The discharged feed was filled in a ton bag while undergoing a suppression process to remove air by stepping on several times enough to induce anaerobic fermentation by lactic acid bacteria and to prevent spoilage.

-After the suppression and filling process was completed, the ton bag or vinyl was completely sealed, and then fermented at least 2 weeks at room temperature under shaded shade, opened, and then fed to livestock. In the case of fermented fermented broccoli by-products, long-term storage was possible after a two-week fermentation process.

2-2. Evaluation of nutrition and fermentation quality of broccoli fermented feed produced in bulk

Feed value and quality were evaluated by analyzing the nutrient content and fermentation characteristics of the broccoli by-product fermented feed prepared in large quantities.

As a result of the analysis, as shown in Table 3 below, TDN 70 or higher, RFV 190 or higher, pH 4.0 or lower, lactic acid content of 10% DM or higher, Flieg's scoring 1st grade, and the test fermentation that was the standard for composition and manufacturing conditions in this mass production When compared to the feed T1 (Table 1), it was confirmed that it has comparable characteristics in feed value and fermentation quality.

BBP
(w / w,%) Excipient
(w / w,%) LAB DM
(%) TDN
(% DM) RFV pH Organic acids
(% DM) Flieg's
score Rating BP WB Acetic acid Legacy Naksan T1 80 10 10 Y 23.21 73.01 207 3.93 2.21 12.15 0 93 One Mass production 80 10 10 Y 22.8 71.7 213 3.96 2.97 11.54 0 93 One

2-3. Changes in functional substance content before and after fermentation of broccoli by-product fermentation feed

Before and after fermentation of broccoli by-product fermentation feed, functional substances, beta-carotene, vitamin A, and total phenolics content (TPC) were analyzed, and antioxidant activity was analyzed through DPPH radical scavenging activity. .

As a result, as shown in Table 4 below, it was confirmed that the content of beta-carotene, which is a precursor of vitamin A in the fermentation feed, increased significantly more than twice, but the vitamin A content decreased significantly after fermentation. TPC increased about 20% after fermentation compared to before fermentation, and it was confirmed that the antioxidant activity increased significantly from 39.11% before fermentation to 60.53% after fermentation according to a significant increase in beta-carotene and TPC, which are functional substances exhibiting such antioxidant capacity. Could.

Functional substance Broccoli by-product fermentation feed SEM P-value Before fermentation After fermentation Beta-carotene
(mg / kg) 12.0 28.9 1.02 0.0003 Vitamin A
(mg / kg) 0.702 ND 0.102 0.008 Total phenol content
(mg GAE / kg) 166.92 201.28 3.03 0.001 DPPH radical scavenging activity (%) 39.11 60.53 2.15 0.002

2-4. Changes in temperature during fermentation of broccoli by-product fermentation

Once a day, a temperature log sensor (ibutton, Maxim integated, USA) is installed at the core of each ton bag when the fermented feed is filled into the ton bag to analyze the change in the internal temperature during the storage period of the broccoli by-product fermented feed. , The temperature was measured for 60 days.

As a result, as shown in FIG. 9, the internal temperature of the tone bag rose to a maximum of 32 degrees on the second day of storage and then rapidly decreased, returning to the initial temperature on the 15th day of storage, and then gradually decreased to converge to the outside temperature. Through this, if the feed was stored in an anaerobic environment after inoculation of lactic acid bacteria, it could be estimated that fermentation is rapidly induced within the first 5 days of storage. Therefore, it was judged that the appropriate fermentation period of the broccoli by-product fermentation feed was more than 15 days (2 weeks) when the internal temperature rises back to the initial temperature after considering the fermentation period after completion of fermentation.

Example 3: Optimal composition and expected feed value of fermentation feed production using broccoli by-products

Based on the above test results, the optimum composition and ingredient specifications (expected feed value) of fermentation feed production using broccoli by-products proposed in the present invention are shown in FIG. 2 and Table 5 below.

Optimal composition and conditions for fermented feed by-product broccoli Ingredient specifications (expected feed value) Main material Broccoli by-product, 80% Moisture content About 75% Excipient 1 Beet pulp, 10% TDN 70% or more Excipient 2 10% bran RFV More than 200 Inoculum L. plantarum NLRI 101,
5 X 10 ⁷ cfu / kg pH 4.0 or less Fermentation period 2 weeks or more under anaerobic conditions
Fermentation at room temperature Lactic acid content 10% DM or more

Example 4: Feed specification test of broccoli by-product fermentation feed

In the case of Seoul National University Pyeongchang Campus Research Ranch, 20 kg of commercial TMR ('Rock Fit TRM', Cargill Agri Purina) per day for each milking cow and 10 kg of rye bale fermented feed harvested from Pyeongchang Campus are mixed and total 30 kg As the feed program for feeding feed is operated, this test replaces a certain amount of conventional commercial TMR with broccoli by-product fermentation feed and analyzes changes in milking cow's productivity (milk production and milk composition) after feeding, thereby analyzing broccoli by-product fermentation feed. The effects of replacing the existing feed were evaluated.

4-1. Confirmation of alternative feeding amount of broccoli by-product fermentation feed and specification test

In order to confirm the alternative feeding amount, the nutritional components of the commercial TMR and broccoli by-product fermentation feed were analyzed. As shown in Table 6 below, the total solid content (DM) based nutrient content showed that the broccoli by-product fermentation feed and commercial TMR were generally equivalent, but the content of crude fiber (NDF) and ash (CA) was high in commercial TMR, whereas crude fat content was high. The content of (CF), crude protein (CP), and especially non-fibrous carbohydrate (NFC) was significantly higher in the broccoli by-product fermentation feed, and as a result, it was confirmed that the net energy (NEL) was slightly higher than that of commercial TMR. However, the difference was not so great that it was judged that the commercial TMR and broccoli by-product fermentation feed could be replaced by 1: 1 based on the total solid content, and the commercial TMR had a lower moisture content than the broccoli by-product fermentation feed, so the total solid content per weight was 2.73 times higher. Considering that, it was decided to replace the replacement feed ratio on a raw material basis with commercial TMR, a broccoli by-product fermentation feed compared to 1 kg, and 2.73 kg.

Due to the problem that the daily feed intake of milked cows becomes too high as the replacement amount is increased due to the high moisture content of the broccoli by-product fermented feed, the specification test for milking cow is replaced with 20% of the total solid content of commercial TMR as the fermented feed of broccoli by-product. Was carried out.

Broccoli by-product fermentation feed Commercial TMR   DM (%) 22.8 62.2   NEL (Mcal / kg DM) 1.67 1.62   Composition (% DM)     Crude protein (CP) 19.0 16.5     Neutral detergent insoluble fiber (NDF) 31.4 39.3     Acid detergent insoluble fiber (ADF) 21.8 28.3     Crude Fat (CF) 3.9 4.4     Views (CA) 8.9 11.1     Non-fibrous carbohydrate (NFC) 36.7 29.4     Total Plastics and Nutrition (TDN) 71.7 66.6

As shown in Fig. 10, for 15 weeks of milking after non-milking period, for 4 weeks for 8 weeks, 20 kg of conventional commercial TMR and 10 kg of rye bales were fed per day for 2 weeks (control), and then 4 weeks 27 kg of test feed, replacing 20% of the total solid content of conventional commercial TMR with broccoli by-product fermentation feed, and 10 kg of rye bale fermentation feed (test zone) were fed per day for two milking cows. The feed was divided and fed three times a day using the TMR automatic feeding machine, and during the 8-week test period, milking was performed through a robot milking machine (VMS1, DeLaval, Sweden), and the individual milk production amount of each milking cow was automatically recorded daily, and weekly Milk samples were collected from each milking cow once and used for milk composition analysis.

4-2. Effect of Feeding Broccoli By-product Fermentation Feed on Milking Productivity

In order to confirm the effect of replacing conventional commercial TMR of the broccoli by-product fermentation feed, the flow rate and milk component change of milk cows during the test period were compared and analyzed. First, the Holstein milk used in the test was divided into 2 groups (Group A, 5 heads: DIM 146.8 ± 22.9 days; Group B, 10 heads: DIM 73.9 ± 6.9 days) according to the days in milking (DIM) based on the test start date. After dividing, the average milk yield curve of each group was derived by using the daily milking amount information recorded in the robot milking machine system, and this was used to analyze whether the milk yield changed during the test period.

When the standard milking days of the Holstein cows after delivery were based on 305 days, it was confirmed that the test period was in the middle of lactation for Group A and the test period was in the early lactation for Group B (FIG. 11A). The dairy cow's milk production decreases gradually during the remaining milking period after reaching the maximum production after 1 to 2 months after calf delivery, so the average milk production in groups A and B to analyze changes in milk production during the test period due to feed replacement Linear regression was derived from the control period and the test period of the curve, respectively, and the change in milk yield before and after the control period and the test period was determined through statistical analysis to determine whether the slopes of the two linear regressions increased or decreased. As a result, both group A (p = 0.7429) and B (p = 0.5564) corresponding to the middle and early milk periods were compared to the difference in milk production before and after the test period with the broccoli by-product fermentation feed compared to the control period. No significant change was observed (Figures 11B-C).

 Changes in the content of milk components are the contents of milk fat, milk protein, lactose, and solid not fat (SnF) from milk samples produced in the control period and the test period in groups A and B. Was analyzed and compared. As a result, although all the dairy components investigated as shown in FIG. 12 showed a slightly higher average value in the test group than the control group, no statistically significant difference was observed.

When synthesizing the above test results, presenting in the present invention does not cause a significant change in productivity, such as milk yield and milk ingredient content, when milking cows are replaced with 20% of total solids based on conventional commercial TMR with broccoli by-product fermentation feed. The effect of feed replacement of fermented feed of broccoli by-products was recognized.

That is, when the broccoli by-products, which are entirely discarded through the technology presented in the present invention, were fed into fermented feed through mixed fermentation of beet pulp, wheat bran, and lactic acid bacteria, they showed excellent feed quality, and through a specification test for milking cows. When 20% of the commercial TMR was replaced, it was judged that the productivity of the cow was maintained and the value as an alternative feed was excellent. If these technologies are used, it is expected to contribute to eco-friendly farming by recycling the waste resources that are wasted, to conserve the environment and conserve resources, improve livestock's health, reduce feed costs for livestock farmers, and increase additional income for seedling / horticultural farmers. do. In addition, in order to develop the current livestock industry into a resource-saving and sustainable industry that considers the environment, it is considered that feed production technology using such agricultural by-products should be actively recommended.

The specific parts of the present invention have been described in detail above, and it is clear that for those skilled in the art, these specific techniques are only preferred embodiments, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

The scope of the present invention is indicated by the following claims, and all modifications or variations derived from the meaning and scope of the claims and their equivalent concepts should be interpreted to be included in the scope of the present invention.

Claims (14)

A fermented feed for ruminant livestock, comprising broccoli by-products and excipients, fermented with lactic acid bacteria. According to claim 1, Broccoli by-products are fermented feed for ruminant animals, characterized in that the broccoli stem and leaves. According to claim 1, wherein the excipient is fermented feed for ruminant animal, characterized in that at least one selected from the group consisting of beet pulp, bran and rice bran. The method of claim 1, wherein the lactic acid bacteria are Lactobacillus Plantarum , Lactobacillus acidophilus , Enterococcus faecium and Pediococcus acidilactici Fermented feed for ruminant livestock, characterized in that at least one selected from the group consisting of. According to claim 1, wherein the broccoli by-products and excipients are fermented feed for ruminant livestock, characterized in that contained in a weight ratio of 7 to 8: 2 to 3. According to claim 1, The fermentation feed is broccoli by-products; And beet pulp and wheat bran; 7 to 8: 2 to 3 in weight ratio, and fermented feed for ruminant livestock, characterized in that fermented with Lactobacillus plantarum ( Lactobacillus Plantarum ). The fermented feed for ruminant livestock according to claim 1, wherein the fermented feed has improved palatability, storage and productivity. A first step of shredding broccoli by-products;
A second step of adding an excipient to the shredded broccoli by-product and stirring to prepare a first mixture;
A third step of preparing a second mixture by spraying and inoculating the first mixture with lactic acid bacteria; And
A fourth step of fermenting the second mixture under anaerobic conditions;
Method for producing a fermented feed for ruminant animals comprising a. 9. The method of claim 8, wherein the broccoli by-products and excipients of the second step are included in a weight ratio of 7-8: 2-3. 9. The method of claim 8, wherein the excipient of the second step is at least one selected from the group consisting of beet pulp, bran and rice bran. The method of claim 8, wherein the lactic acid bacteria in the third step are Lactobacillus plantarum , Lactobacillus acidophilus , Enterococcus faecium , and Pediococcus acidilactici ( Pediococcus acidilactici ) Method of manufacturing fermented feed for ruminant livestock, characterized in that at least one selected from the group consisting of. The method of claim 8, wherein the lactic acid bacteria in the third step are spray inoculated with 3 ~ 7 X 10 ⁷ cfu / 1 ml water per kg of the first mixture. The method of claim 8, wherein the fermentation of the fourth step is performed at a temperature of 20 to 35 ° C. for 2 to 12 weeks. The method of claim 8, wherein the manufacturing method,
A first step of shredding broccoli by-products;
A second step of adding beet pulp and wheat bran to the shredded broccoli by-product in a weight ratio of 7-8: 2-3 and stirring to prepare a first mixture;
A third step of preparing a second mixture by spraying and inoculating the first mixture with Lactobacillus Plantarum and stirring; And
A fourth step of fermenting the second mixture under anaerobic conditions at a temperature of 20 to 35 ° C. for 2 to 12 weeks;
Method for producing a fermented feed for ruminant animals comprising a.

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