KR20200120886A - Method for Preparing Fermented Porcine Blood and a Feed Composition for poultry Using the Same - Google Patents

Abstract

Disclosed in the present invention are a method for manufacturing a pig blood fermentation product having effects of increasing egg laying and increasing weight of poultry, and a poultry feed composition using the pig blood fermentation product. The method for manufacturing the pig blood fermentation product comprises the following steps: (a) preparing pig blood containing an anticoagulant; (b) hydrolyzing the pig blood with a proteolytic enzyme; and (c) fermenting the pig blood using mixed strains to obtain the pig blood fermentation product.

Description

Method for Preparing Fermented Porcine Blood and a Feed Composition for Poultry Using the Same}

The present invention relates to a method for preparing a pig blood fermented product and a poultry feed composition using the fermented product.

The number of slaughtered cattle and pigs in Korea is also increasing along with the increase in meat consumption due to the improvement of national life and income growth. Until the early 2000s, blood by-products were so popular that they were sold as a bidder, but as food culture changed, about half of the blood was not recycled and disposed of.

Blood is mostly composed of proteinaceous organic substances and rapidly decays to generate odor.In general, 5 tons of constant water is required to treat 1 ton of animal blood. As of 2015, the treatment cost per ton is 410,000 won. It is reported that an annual processing cost of about 25 billion is consumed.

Therefore, if slaughtered blood can be hygienically collected, sorted and recycled, wastewater treatment costs can be reduced and environmental pollution can also be reduced. In particular, since 2013, due to the entry into force of the London Convention, dumping of slaughter blood at sea has been banned, so recycling technology is more required.

As confirmed in Korean Patent No. 1012648760000 entitled "Method of manufacturing liquid fertilizer using animal blood", and Korean Patent No. 1011003290000 entitled "Amino acid using livestock blood and method of preparing organic fertilizer using the same" Research has been conducted to recycle slaughter blood as feed or fertilizer.

The present invention discloses a recycling technology, etc. of pig slaughter blood fermentation as poultry feed.

It is an object of the present invention to provide a method for producing a pig blood fermented product and a poultry feed composition using the fermented product.

Other or specific objects of the present invention will be presented below.

In one aspect, the present invention relates to a method for producing fermented pig blood.

The manufacturing method of the present invention includes (a) preparing pig blood, and (b) Lactobacillus plantarum , Lactobacillus agilis , and Lactobacillus alimentarius in pig blood. ), Lactobacillus fermentum or Lactobacillus fermentum and a mixed strain of Saccharomyces cerevisiae inoculated and cultured to ferment.

In the method of the present invention, pig blood may be blood to which an anticoagulant agent is added in order to prevent coagulation of blood and facilitate fermentation during storage of blood because the main component is protein. As the anticoagulant agent, any known in the art such as sodium citrate, acid citrate dextrose (ACD), citrate phosphate dextrose (CPD), and CPDA-1 (CPD adenine-1) can be used, and 2 to 15% ( v/v) can be added and used.

In addition, in the method of the present invention, the pig blood is preferably hydrolyzed with proteolytic enzyme before fermentation. This hydrolysis is for preventing blood coagulation and facilitating fermentation, and can be performed for a sufficient time under its optimal activity condition using any proteolytic enzyme. Proteolytic enzymes that can be used include pepsin, trypsin, papain, bromelain, Neutrase™, Protamex™, Alcalase™, and Provia™. And the like, and the optimal temperature conditions for the enzyme activity may be, for example, pepsin 37°C, trypsin 25°C, promeline 45°C, neutrase and protamex 50°C, and alkalase 60°C, and hydrolysis The time can range from 24 to 72 hours. The hydrolase will usually be added and used in the range of 1 to 3% (w/v) of pig blood.

In addition, in the method of the present invention, when pig blood or pig blood is hydrolyzed, a carbon source for smooth fermentation may be added to the hydrolyzed product. As the carbon source, any carbon source known in the art may be used. For example, oligosaccharide, lactose, glucose, fructose, sugar, molasses, dextrose, and the like may be used. In consideration of the fermentation time and the degree of fermentation, the hydrolyzate may be added in the range of 0.1% (w/v) to 10% (w/v).

In another method of the invention, the fermentation temperature may be in the range of 15 ℃ to 45 ℃. When considering the fermentation rate, it is preferable that it is at least 30°C.

Further, in the method of the present invention, the fermentation period, that is, the culture period of the fermented strain after inoculation is preferably 3 days or more. This is because, as the examples below show, when the fermentation period is 3 days or more, the fermentation strain reaches a stable state and the pH is kept constant as 4.0. Since the main component of a blood sample is protein, even if left at room temperature for 1-2 days, it quickly decays, but at a pH of 4.0, it has the advantage of long-term storage at room temperature for about 12 months.

In the method of the present invention, when referring to the examples below, it is preferable to use hydrolyzed pig blood and use a mixed strain, use 6% sugar as a carbon source, and ferment for 6 days at a fermentation temperature of 30°C. . The obtained pig blood fermented product is not only capable of long-term storage at a pH of 4.0, and as a result of component analysis, heavy metals such as lead and mercury were not detected, and antibiotics were not detected at all, so it complies with the Ministry of Agriculture, Food and Rural Affairs Notification Standards and Standards. It has been shown to be suitable.

In another aspect, the present invention relates to a pig blood fermented product obtained by the production method as described above. This fermented product has an effect of enhancing spawning of a poultry and an effect of increasing the weight of the poultry, and thus can be usefully used as an additive in poultry feed.

The pig blood fermented product of the present invention may be used in the form of a liquid or powder concentrated by freeze drying, vacuum concentration, vacuum drying, spray drying, hot air drying, etc. of the fermentation stock solution itself or the fermentation stock solution. In the case of concentrating and using a desired useful ingredient among fermented products, the fermented product may be used in the form of an extract extracted. Extract is the fermentation product (fermentation stock solution or concentrate) water, methanol, ethanol, lower alcohols having 1 to 4 carbon atoms such as butanol, methylene chloride, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, N ,N-dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1,3-butylene glycol, propylene glycol or an extract obtained by leaching with a mixed solvent thereof, carbon dioxide, pentane, etc. It refers to the extract obtained by the method or the fraction obtained by fractionating the extract, and the extraction method can apply any method such as cold sedimentation, reflux, warming, ultrasonic radiation, supercritical extraction, etc. in consideration of the polarity of the extract, the degree of extraction, and the degree of preservation. have. The extract may also be used in a liquid or powder form in which the crude extract itself or the crude extract is concentrated by freeze drying, vacuum concentration, vacuum drying, spray drying, hot air drying, or the like.

In another aspect, the present invention relates to a poultry feed composition for enhancing spawning or a feed composition for weight gain comprising the above-described fermented pig blood as an active ingredient.

In the following examples, when pig blood fermented products are added to feed and fed to poultry, it exhibits the effect of increasing spawning, specifically, the effect of increasing the spawning weight and increasing the spawning rate, and also shows the effect of increasing weight. This effect can be directly linked to the economic benefits of poultry livestock farms.

In the feed composition of the present invention, the pig blood fermented product may be included in the range of 0.1 wt% to 10 wt% in consideration of the intended spawning enhancing effect and weight gaining effect based on the total weight of the feed composition. In the following examples, when 1% by weight of pig blood fermented product is added to feed and fed to poultry for 3 months, the effect of weight gain is relatively fast, so excessive weight gain is expected when feeding for a long period of 12 months or longer. Since the sensitivity is expected to increase, it may be considered to add 0.5% by weight of pig blood fermented product to the feed composition during long-term feeding.

The feed composition of the present invention may be prepared by including conventional ingredients of feed required for the growth of poultry in addition to the active ingredient. Such ingredients refer to ingredients that are helpful in the growth of poultry, such as starch-containing substances, protein-containing substances, fat-containing substances, vitamin-containing substances, mineral substances, and the like.

The starch-containing material can generally be obtained from corn, soybean, wheat, sorghum, barley, oats, and the like. Suitable starch-containing substances include corn crushed product/powder, oat crushed product/powder, soybean crushed product/powder, wheat crushed product/powder and the like. Preferred suitable starch-containing materials are oat powder/mill, corn powder/mill, wheat powder/mill, soybean powder/mill and the like.

The starch-containing material is not limited to a specific range as long as the starch-containing material can help the growth of poultry, and the content thereof included in the feed composition of the present invention is not limited to a specific range. In general, the starch-containing material may be included in the feed composition of the present invention in the range of about 30 to about 80% by weight, preferably about 40 to about 70% by weight, and most preferably 50 to 70% by weight.

Protein-containing substances are usually used as protein-containing substances such as fish meal and soybean powder.Others include soy protein concentrate, blood meal, plasma protein, dried skim milk, milk protein concentrate, corn gluten powder, Wheat gluten powder, yeast, sunflower seed powder, etc. are mentioned. Preferred protein-containing substances are fish meal, blood meal, plasma protein, soybean powder and the like.

As long as the protein-containing material can also aid in the growth of livestock or farmed fish, its content in the feed composition of the present invention is not critical. In general, the protein-containing material may be included in the feed composition of the present invention in the range of about 10 to about 50% by weight, preferably about 15 to about 40% by weight, and most preferably 18 to 30% by weight.

Fat-containing substances may also be included in the feed composition of the present invention. Suitable fat-containing substances include, but are not limited to, lard, tallow, soybean oil, lecithin, coconut oil, and the like. Preferred fat-containing substances are soybean oil, coconut oil and lard.

The content of fat-containing substances contained in the feed composition of the present invention, which may also aid in the growth of livestock or farmed fish, is not critical. Fat-containing substances may generally be present in the feed composition of the present invention in a range of about 2 to about 20% by weight, preferably about 4 to about 15% by weight, and most preferably 6 to 12% by weight.

The feed composition of the present invention may also contain water-soluble and fat-soluble vitamins and minerals. Suitable vitamins include vitamin A, vitamin D, vitamin E, vitamin K, riboflavin, pantothenic acid, niacin, vitamin B12, folic acid, biotin, vitamin C, and the like. Suitable inorganic substances include copper, zinc, iodine, selenium, manganese, iron, cobalt, and the like.

In general, when vitamins or minerals are included in the feed composition of the present invention, it will be included in an amount of about 0.0001 to about 5% by weight based on the total weight of the feed composition of the present invention.

In another aspect, the present invention relates to a method for enhancing spawning of a poultry or a method for increasing weight of a poultry comprising the step of feeding the pig blood fermented product as described above to the poultry.

In the method of the present invention, feeding of fermented pig blood may be made by adding fermented pig blood to feed or adding it to drinking water.

As described above, it is an object of the present invention to provide a method for preparing a pig blood fermented product and a poultry feed composition using the fermented product. The pig blood fermented product of the present invention has an effect of enhancing spawning and increasing weight when fed to a poultry.

1 and 2 show the growth characteristics of fermented strains in hydrolyzed blood samples and non-hydrolyzed blood samples, respectively.
3 shows the growth characteristics of mixed strains with different amounts of carbon sources added.
4 shows the growth characteristics of mixed strains with different fermentation temperatures.

Hereinafter, the present invention will be described with reference to examples. However, the scope of the present invention is not limited to these examples.

<Example> Preparation of pig blood fermented product and effect test of the fermented product as feed additive for poultry

1. Manufacture of fermented pig blood

Pig blood samples were purchased at a slaughterhouse in Jeju Island, and 10% (v/v) of a 4% sodium citrate solution, a blood coagulation inhibitor, was added to the blood samples and stored frozen until the experiment.

Freeze-stored blood samples are thawed at room temperature, and 1% (w/v) of the proteolytic enzyme Provia (Provia™, Novozyme, Co.) is added thereto, and hydrolysis is performed at 55°C, which is the optimal activity condition of the enzyme, for 3 hours. I did.

After adding and mixing sugar as a carbon source to the blood sample not treated with the proteolytic enzyme or the blood sample treated with the proteolytic enzyme, five fermentation strains, i.e. (i) Lactobacillus plantarum KCTC 21004 ( Lactobacillus plantarum KCTC 21004) culture solution (2.3×10 ⁸ cells/ml), (ii) Lactobacillus agilis KCTC 3606 ( Lactobacillus agilis KCTC 3606) culture solution (3.6×10 ⁸ cells/ml), (iii) Lactobacillus Alimentarius KCTC 3593 ( Lactobacillus alimentarius KCTC 3593) culture solution (2.6×10 ⁸ cells/ml), (iv) Lactobacillus fermentum KACC 15736 ( Lactobacillus fermentum KACC 15736) culture solution (1.5×10 ⁸ cells/ml), or ( v) A 1:1 mixture of Lactobacillus permentum KACC 15736 culture (1.5×10 ⁸ cells/ml) and Saccharomyces cerevisiae KCTC 7083 ( Saccharomyces cerevisiae KCTC 7083) culture solution (4.5×10 ⁷ cells/ml) 6% (v/v) was mixed and inoculated and cultured with stirring at 50-70 rpm to prepare a pig blood fermented product. In the above, the lactic acid bacteria culture solution was prepared in MRS Broth medium, and the yeast bacteria culture solution was prepared in YM Broth medium.

2. Count of bacteria

As for the number of bacteria, a stock solution was obtained by homogenizing the prepared culture medium sample, and the stock soloution was diluted 10 times with sterilized physiological saline (0.85% NaCl solution) to prepare a working solution. This was inoculated with 1 ml of petri film medium and cultured in an incubator at 35° C. for 48 hours to check the number of colonies.

3. Strain growth and fermentation characteristics

3.1 Growth characteristics with or without protein hydrolysis

In the hydrolyzed blood sample and the non-hydrolyzed blood sample, 6% (w/v) sugar, which is a carbon source, was used and the results of incubation at 30° C. for 7 days are shown in FIGS. 1 and 2, respectively.

In the case of the hydrolyzed blood sample, as shown in FIG. 1, rapid growth was observed in all fermented strains, and blood coagulation was not observed.

In the case of the non-hydrolyzed blood sample, as shown in FIG. 2, all five fermenting microorganisms showed slow growth, but the Lactobacillus fermentum strain, the Lactobacillus fermentum, and Saccharomyces cerevisiae were mixed. The strain showed relatively rapid growth. The culture medium also began to coagulate from the second day after incubation, and strongly coagulated on the third day.

In consideration of these growth characteristics, subsequent growth characteristics investigation was performed on the mixed strain.

3.2 Growth characteristics according to the amount added according to the carbon source

As a blood sample, a hydrolyzed blood sample was used, and the carbon source was 1%, 3%, 5%, 7%, or 10% sugar, and the culture temperature was 30°C. A mixed strain was used for fermentation. The results of incubation for 5 days are shown in FIG. 3.

Referring to FIG. 3, in the 1% sugar addition concentration treatment group, the growth increased until the first day after the initiation of cultivation, but from the second day, the growth was greatly slowed, and the 3% sugar addition concentration treatment group showed rapid growth until the third day. Growth also slowed significantly. When the concentration of sugar was 5% or more, it showed continuous growth after initiation of cultivation, and rapid growth until the 4th day. Therefore, for economical fermentation, the sugar addition concentration was judged to be in the range of 5-7%.

3.3 Growth characteristics according to fermentation temperature

The blood sample was a hydrolyzed blood sample, and the carbon source was 6% sugar, and the fermentation temperature was 15°C, 20°C, 30°C or 40°C. A mixed strain was used for fermentation. The results of culturing for 8 days are shown in FIG. 4.

Referring to FIG. 4, in the 15° C. treatment group, the growth was gently observed during the cultivation period, and the lowest growth characteristics were observed at the end of the cultivation. In the 20℃ treatment group, the growth was slow, then slowed on the 4th day, and it appeared in a stable state. In the 30℃ treatment group, relatively rapid growth was observed, and on the 4th day, the number of bacteria reached a level of 10 ⁸ cells/ml as it entered a stable phase. In the treatment group at 40 ℃ showed rapid growth until the 2nd day, reached the level of 10 ⁸ cells/ml, and from the 3rd day it was indicated that it was in a stable state. Overall, as the temperature increased, the growth characteristics tended to increase, and the economical efficiency and fermentation rate were determined as an appropriate fermentation temperature of 30℃ or higher.

3.4 Fermentation characteristics under optimal fermentation conditions

The optimal fermentation conditions identified above, that is, the use of hydrolyzed blood samples, the use of mixed strains, the use of 6% carbon source sugar, the fermentation temperature of 30°C, and the characteristics of fermented pig blood fermented for a total of 6 days are summarized in Table 1 below. .

Referring to Table 1 below, on the 3rd day after the start of fermentation (October 27), it is determined that the fermentation end point has been reached from the number of bacteria, pH, fermentation odor, and color, and from the 4th to the 6th day, the number of bacteria is somewhat It increased, and the pH was kept constant as 4.0, and appeared to be in a more stable state than the growing period. In particular, it was determined that the pH was kept constant at 4.0, allowing long-term storage at room temperature for about 12 months.

In addition, the general component analysis results are shown in Table 2. Referring to Table 2, heavy metals such as lead and mercury were not detected, and antibiotics were not detected at all. These results were found to be suitable for the "Standards and Standards for Feed, etc." of the Ministry of Agriculture, Food and Rural Affairs.

4. Poultry farm field evaluation

4.1 Experimental method

Weight evaluation of broilers (variety: Hanhyup No. 3) was performed from November 1, 2018 to March 2, 2019.

The evaluation of the laying rate of laying hens (variety: highline brown, kind: brown species, brown eggs) was performed from February 1, 2019 to March 2, 2019.

Feed is a feed containing 1% (w/w) of freeze-dried powder from pig blood fermented pigs obtained under the optimum fermentation conditions, as well as poultry feed for laying eggs and broiler chicken feed (control) from Dongyang Feed (Gyeonggi, Korea). (Treatment section) was used.

Feed was fed freely during the experiment, and water was freely drinkable using an automatic water supply.

4.2 Experiment results

The weight evaluation results of broilers are shown in Table 3 below, and the evaluation results such as the spawning rate of laying hens are shown in Table 4 below.

Referring to Table 3, it can be seen that the rate of weight gain during the experiment was 6.9% in the control group, while the treatment group significantly increased to 13.3%.

Also, referring to Table 4, it can be seen that the number of scattering and the rate of scattering significantly increased during the experiment.

Claims (2)

As a method for enhancing spawning of poultry, comprising the step of feeding pig blood fermented products to poultry,
The pig blood fermented product is characterized in that obtained by the following steps (a) to (c):
(a) preparing pig blood to which an anticoagulant agent is added;
(b) hydrolyzing pig blood to which the anticoagulant agent is added with a proteolytic enzyme; And
(c) When the hydrolyzed pig blood is inoculated with a mixed strain of Lactobacillus fermentum and Saccharomyces cerevisiae and the pH reaches 4 in the temperature range of 30° C. to 45° C. Culturing to obtain a pig pig blood fermentation product.
The method of claim 4,
A method, characterized in that the carbon source is added in an amount of 5 to 7% by weight to the hydrolyzed pig blood.

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