KR20210041400A - Pet food supplement for improving immunity and removing odor, and manufacturing method thereof - Google Patents

Abstract

In supplementary pet food for immunity enhancement and odor removal, and a manufacturing method thereof according to an embodiment of the present invention, the present invention can provide the supplementary pet food for immunity enhancement and odor removal, and a manufacturing method thereof, wherein the supplementary pet food contains Moringa oleifera, Syzygium aromaticum, and rice flour, wherein the Moringa oleifera, Syzygium aromaticum, and rice flour are fermented by useful microorganisms.

Description

TECHNICAL FIELD [Pet food supplement for improving immunity and removing odor, and manufacturing method thereof]

The present invention relates to an auxiliary feed excellent in enhancing immunity of pets, collecting pets, and removing odor from feces, and more specifically, a fermented product made by fermenting moringa, cloves, and rice flour using useful microorganisms. It relates to an auxiliary feed for enhancing immunity and removing odor added to the feed of pets by presenting an auxiliary feed, and a method for manufacturing the same.

The number of households raising pets is increasing considerably in Korea due to the fact that not only the improvement of income level and the family type is becoming a nuclear family, but also pet breeding helps emotional development. Pets are raised while being protected as members of a family, not as animals that grow outside, but are frequently exposed to contaminated natural environments such as air or water pollution that humans suffer from, processed foods, and stress. For this reason, various diseases such as skin diseases, respiratory diseases, digestive problems, etc. which are common to humans are also onset in pets. In addition, since pets live in indoor spaces, they are concerned about obesity due to low exercise amount, and there is a high possibility of secondary disease resulting from them.So, they are strong and support using natural products exclusively for pets that can lead a healthy life by increasing immunity. The discovery of feed materials is a very important task. In addition, since all pet breeders live in indoor spaces, they desperately hope that pets can be kept hygienically in a comfortable indoor environment by minimizing the odor of excrement that pets excrete every day.

Herbs and medicinal plants have been used as preventive and therapeutic agents in oriental medicine, and physiologically active substances present in plants promote appetite and digestion, stabilize the intestines by inhibiting the growth of pathogens in the intestines, increase intestinal immunity by stimulation of the intestines, and secrete digestive enzymes. It is known to affect the physiology and metabolism of livestock such as facilitation.

Moringa (Moringa oleifera) belongs to the moringaceae family (moringaceae), a tree that is 5-10 m in height and is cultivated in Asia, Arabia, and Africa. It is known that there are 14 species of perennial plants distributed in tropical and subtropical climate regions. Moringa's flowers, roots, leaves, seeds, and fruits are known to be rich in phytochemicals such as vitamins, amino acids, and flavonoids compared to other plants. Among the various parts of Moringa, the leaves are rich in protein, BETA-carotene, calcium, and vitamin C, and are used as antioxidants, and are used as folk remedies for the treatment of various diseases including inflammatory and infectious diseases. Studies on the antidiabetic, alcohol metabolism and liver protection activity of Moringa leaf extract, and the use of Moringa seed complex as a food material to improve atopic dermatitis showed the potential as a functional food, and inflammation in keratinocytes. The inhibitory effect of Moringa extract by site on expression is known.

Clove is a flower of evergreen small arboreous tree belonging to the Myrtaceae family. It is harvested and dried when the flower peaks change from green to red, and has been widely used in various meat and vegetable dishes in Europe for a long time. It is used for the purpose of enhancing flavor and suppressing bad flavor, as well as for the purpose of insect repellent and mold control. In particular, clove extract has many physiological effects such as strong antioxidant, antibacterial, and antiviral, and the main components of clove, such as eugenol, eugenyl acetate, and beta-caryophyllene, have been in the spotlight as a natural functional material due to their antibacterial and allergic reaction inhibitory effects. Are receiving.

Useful microorganisms have been recognized for their effects on abnormal fermentation in the intestine, diarrhea, indigestion, and reduction of constipation, and have recently been widely used for the purpose of improving the intestinal environment of animals, improving productivity, and reducing the occurrence of diarrhea. The purpose of using useful microorganisms is to maintain the intestinal bacterial layer in a way that is beneficial to the host animal.Types of useful microorganisms used in pets include yeast, lactic acid bacteria, and bacterium, the most representative of which is lactic acid bacteria. These lactic acid bacteria are known to prevent diarrhea caused by Salmonella and Escherichia coli and to improve the productivity of animals.

The present invention designed to solve the above problems employs moringa to improve anti-inflammatory and antioxidant effects, antibacterial effects, and cloves to enhance immunity, and fermentation technology using useful microorganisms to prevent diarrhea of pets and to remove odor from feces. It was completed by applying, and an object of the present invention is to provide an auxiliary feed for pets having antibacterial, antioxidant, immunity enhancement and fecal odor reduction effects at the same time as a preventive measure for pets.

In the pet auxiliary feed for improving immunity and removing odor according to an embodiment of the present invention for solving the above problem and a method for manufacturing the same, Moringa, cloves, rice flour are included, and the Moringa, cloves, and rice flour are useful microorganisms. It is characterized in that fermented by.

In addition, the fermentation process using useful microorganisms of moringa, cloves, and rice flour may include a fermentation raw material mixing step of mixing 35 to 45 parts by weight of a mixture of useful microorganisms with respect to 100 parts by weight of each of the ground raw materials to produce a fermentation raw material; It characterized in that it comprises a fermentation step of fermenting the fermented material to produce a fermented product by fermenting the fermentation material in a container and sealing it for 15 to 25 days in an incubator maintained at 30 to 38 °C.

In addition, the useful microorganism mixture is characterized in that 2 to 5 parts by weight of useful microorganisms and 2 to 5 parts by weight of molasses are mixed with respect to 100 parts by weight of distilled water.

In addition, the fermented product includes 8 to 13 parts by weight of a Moringa fermented product fermented with moringa as a useful microorganism, 2 to 7 parts by weight of a clove fermented product fermented with clove as a useful microorganism, and a rice flour fermentation fermented with rice flour as a useful microorganism. It is characterized in that it is configured to be made by stirring and mixing 80 to 90 parts by weight of water.

In addition, the supplementary feed for immunity enhancement and odor removal, and a method of manufacturing the same, further comprises a coating step of coating a preference enhancing agent for increasing the preference of pets.

Here, the preference enhancing agent is characterized in that it is a liquid composition containing meat raw materials, proteases, and antioxidants.

In the pet auxiliary feed manufactured according to an embodiment of the present invention, useful microorganisms included in the auxiliary feed not only serve as a supply of live bacteria, but can also produce physiologically active substances such as enzymes, antibacterial substances, organic acids, etc. during the fermentation process. You can get the effect.

In addition, antibacterial, antioxidant, and immunity-enhancing effects that can replace antibiotics can be obtained.

In addition, feces and body odors of pets can be reduced.

In addition, the pet supplementary feed prepared according to an embodiment of the present invention may include a taste enhancing agent to prepare a supplementary feed having a taste preferred by the pet.

1 is a graph showing the DPPH radical scavenging activity of Moringa fermented product extract contained in an auxiliary feed for enhancing immunity and removing odor according to a preferred embodiment of the present invention.
2 is a graph showing the DPPH radical scavenging activity of the extract of fermented cloves contained in the auxiliary feed for enhancing immunity and removing odor according to a preferred embodiment of the present invention.
3 is a graph showing the DPPH radical scavenging activity of the fermented rice flour extract contained in the auxiliary feed for immunity enhancement and odor removal according to a preferred embodiment of the present invention.
4 is a graph showing the content of ammonia nitrogen in feces according to the feeding of the auxiliary feed included in the auxiliary feed for enhancing immunity and removing odor according to a preferred embodiment of the present invention.

In the following description, terms such as first and second are terms used to describe various elements, and their meanings are not limited, and are used only for the purpose of distinguishing one element from other elements.

The singular expression used in the present invention includes a plurality of expressions unless the context clearly indicates otherwise. In addition, terms such as "comprise", "include" or "have" described below are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification. It is to be construed and not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

Hereinafter, the present invention will be described in detail by dividing it into a pet auxiliary feed for improving immunity and removing odor and a method of manufacturing the same.

[Auxiliary feed for improving immunity and reducing odor]

First, the auxiliary feed for improving immunity and reducing odor of the present invention includes moringa, cloves, and rice flour, and the moringa, cloves, and rice flour may include those fermented by useful microorganisms.

Here, the useful microorganisms for fermenting moringa, cloves, and rice flour of the above configuration may include live bacteria such as generally known lactic acid bacteria and yeast, and preferably, enzymes and antibacterial substances during fermentation of the moringa, cloves and rice flour , Organic acids, antioxidants, and the like can be used.

In addition, the fermented product of the above configuration may be made into a fermented product by fermenting the moringa, cloves, and rice flour as useful microorganisms, respectively, to make a moringa fermentation product, a clove fermentation product, and a rice powder fermentation product, and then mixing them at a predetermined composition ratio.

Specifically, the fermented Moringa product acts as an anti-inflammatory and antioxidant substances, the fermented cloves act as a main substance containing an antibacterial agent and an immunity enhancing substance, and the fermented rice flour is a main substance containing probiotics and organic acids. Acts as

At this time, the moringa fermented product, clove fermented product and rice flour fermented product may be stirred and mixed at an appropriate composition ratio according to judgment, and preferably 8 to 13 parts by weight of moringa fermented product, 2 to 7 parts by weight of clove fermented product and Fermented rice powder can be made by mixing in a composition ratio of 82 to 93 parts by weight.

At this time, if the composition ratio of the Moringa fermented product is less than 8 parts by weight and contained in the fermented product, the composition ratio of the Moringa fermented product is somewhat insufficient, and the effect of exerting the antibacterial and antioxidant properties of the auxiliary feed by the Moringa fermentation product is insufficient, and 13 parts by weight. If it exceeds part, since the composition ratio of the fermented cloves or fermented rice flour may be relatively insufficient, it is preferable that the fermented moringa maintain the composition ratio within the above range.

In addition, if the composition ratio of the fermented cloves is less than 2 parts by weight and is included in the fermentation, the composition ratio of fermented cloves is somewhat insufficient, and the effect of exerting the antibacterial and antioxidant properties of the auxiliary feed by the fermented cloves is insufficient. Since the composition ratio of the fermented moringa product or the fermented rice flour may be insufficient, it is preferable that the fermented cloves maintain the composition ratio within the above range.

In addition, if the composition ratio of the fermented rice flour is less than 82 parts by weight and is included in the fermented product, the composition ratio of the fermented rice flour is somewhat insufficient, and the effect of exerting the antibacterial and antioxidant properties of the auxiliary feed by the fermented rice powder is insufficient. Since the composition ratio of the fermented moringa product or the fermented cloves may be insufficient, it is preferable that the fermented rice flour maintain the composition ratio within the above range.

In addition, test examples for verifying the functionality of each of the fermented moringa products, fermented cloves, and fermented rice flour contained in the fermented product, and test examples for testing the functionality of the prepared auxiliary feeds are for the following auxiliary feeds. I will do it again in a detailed explanation.

[Method of manufacturing auxiliary feed for enhancing immunity and reducing odor]

The present invention relates to a method for producing an auxiliary feed for enhancing immunity and removing odors comprising a fermentation process of fermenting moringa, cloves, and rice powder by fermenting moringa, cloves, and rice powder using useful microorganisms containing lactic acid bacteria and yeast as main microorganisms.

Specifically, in the fermentation process, moringa fermented products, cloves fermented products, and rice flour fermented products are obtained by fermenting moringa, cloves, and rice flour respectively using useful microorganisms. It can be made into a fermented product by mixing at a certain composition ratio.

That is, the fermentation process includes a moringa fermentation process for fermenting the moringa into the useful microorganisms to produce a moringa fermentation product; A clove fermentation process for fermenting the clove with the useful microorganisms to produce a clove fermentation product; A rice flour fermentation process for fermenting the rice flour with the useful microorganisms to produce a rice flour fermentation product, wherein the Moringa fermentation product, the clove fermentation product, and the rice powder fermentation product are further processed and mixed into a fermented product. It can be configured to be made.

At this time, the Moringa fermentation process may be processed by mixing Moringa and useful microorganisms at a predetermined composition ratio and fermenting them at a predetermined temperature for a predetermined time, and preferably, the Moringa fermentation process is 100 parts by weight of ground Moringa. For, Moringa fermentation raw material mixing step of mixing 35 to 45 parts by weight of the useful microorganism mixture to make a moringa fermentation raw material; And a moringa fermentation material fermentation step of fermenting the moringa fermentation material in a container maintained at 30 to 38 °C for 15 to 25 days to produce a moringa fermentation product after sealing the moringa fermentation material in a container; The useful microorganism mixture may be made by mixing 2 to 5 parts by weight of useful microorganisms and 2 to 5 parts by weight of molasses based on 100 parts by weight of distilled water.

Specifically, the Moringa fermentation raw material mixing step is a process of making a Moringa fermentation raw material by mixing a mixed solution of useful microorganisms containing useful microorganisms with the moringa ground to a predetermined size, wherein the Moringa has a size within a range of 100 to 600 mesh. It is desirable to increase the fermentability by securing the exposed area of the moringa particles to useful microorganisms by using the crushed material.

In addition, the useful microorganism mixture may be composed of various compositions according to the judgment of a person skilled in the art if an environment that allows useful microorganisms to proliferate smoothly can be created, and preferably, 2 to 2 useful microorganisms based on 100 parts by weight of distilled water. It may be configured to be made by mixing 5 parts by weight and 2 to 5 parts by weight of molasses.

At this time, with respect to the composition ratio of the useful microorganisms, if the composition ratio of the molasses is less than 2 parts by weight, food for the proliferation of useful microorganisms is somewhat insufficient, resulting in a problem that the proliferation of useful microorganisms is insufficient, and if it exceeds 5 parts by weight, 5 Since the growth rate of useful microorganisms when exceeding 5 parts by weight is not significantly changed compared to the growth rate of useful microorganisms with respect to molasses contained in parts by weight or less, the molasses is preferably included in the useful microorganism mixture at a composition ratio within the above range. Do.

In addition, the useful microorganisms may be diluted to a concentration of 2 to 5%.

In addition, with respect to 100 parts by weight of the ground Moringa, if the composition ratio of the useful microorganism mixture is less than 35 parts by weight, the fermentability of Moringa is somewhat insufficient, and if it exceeds 45 parts by weight, the composition ratio of the useful microorganism mixture is excessive and Moringa fermentation. Since there is a concern that the raw material may be spoiled during the processing of the fermentation step of the moringa fermentation raw material, the composition ratio between the moringa and the useful microorganism mixture is preferably maintained within the above range.

In addition, the fermentation step of the Moringa fermentation material is a process of making the Moringa fermentation product by fermenting the Moringa fermentation material in a container and sealing it for 15 to 25 days in an incubator maintained at 30 to 38 °C. This is the step of fermenting the moringa contained in the fermentation raw material.

At this time, if the treatment temperature in the fermentation step of the Moringa fermentation material is less than 30°C or exceeds 38°C, the temperature for the growth of useful microorganisms contained in the Moringa fermentation material is low or high, resulting in a decrease in the growth rate of useful microorganisms. Is generated, and preferably has a fermentation period of 15 to 25 days within the temperature range.

In addition, the clove fermentation process may be processed by mixing clove and useful microorganisms at a predetermined composition ratio and fermenting them at a predetermined temperature for a predetermined period of time, and preferably, the clove fermentation process is performed by mixing the clove and useful microorganisms at a predetermined composition ratio. A clove fermentation raw material mixing step of mixing 35 to 45 parts by weight of the mixed liquid to make a clove fermentation raw material; And a clove fermentation material fermentation step of fermenting the clove fermentation material in a container maintained at 30 to 38 °C for 15 to 25 days in a culture chamber maintained at 30 to 38 °C to produce a clove fermentation product; The useful microorganism mixture may be made by mixing 2 to 5 parts by weight of useful microorganisms and 2 to 5 parts by weight of molasses based on 100 parts by weight of distilled water.

Specifically, the mixing step of the clove fermentation material is a process of making a clove fermentation material by mixing a mixed solution of useful microorganisms containing useful microorganisms with the clove crushed to a predetermined size, wherein the clove is ground to a size within the range of 100 to 600 mesh. It is preferable to increase the fermentability by securing the exposed area of the clove particles to useful microorganisms by using this material.

In addition, the useful microorganism mixture may be composed of various compositions according to the judgment of a person skilled in the art if an environment that allows useful microorganisms to proliferate smoothly can be created, and preferably, 2 to 2 useful microorganisms based on 100 parts by weight of distilled water. It may be configured to be made by mixing 5 parts by weight and 2 to 5 parts by weight of molasses.

At this time, with respect to the composition ratio of the useful microorganisms, if the composition ratio of the molasses is less than 2 parts by weight, food for the proliferation of useful microorganisms is somewhat insufficient, resulting in a problem that the proliferation of useful microorganisms is insufficient, and if it exceeds 5 parts by weight, 5 Since the growth rate of useful microorganisms when exceeding 5 parts by weight is not significantly changed compared to the growth rate of useful microorganisms with respect to molasses contained in parts by weight or less, the molasses is preferably included in the useful microorganism mixture at a composition ratio within the above range. Do.

In addition, the useful microorganisms may be diluted to a concentration of 2 to 5%.

In addition, with respect to 100 parts by weight of the ground cloves, if the composition ratio of the useful microorganism mixture is less than 35 parts by weight, the fermentability of the cloves is somewhat insufficient, and if it exceeds 45 parts by weight, the composition ratio of the useful microorganism mixture is excessive. Since there is a fear of spoilage during the fermentation process of the fermentation raw material, the composition ratio between the cloves and the useful microorganism mixture is preferably maintained within the above range.

In addition, the fermentation step of the clove fermentation material is a process of making a clove fermentation product by fermenting the clove fermentation material of the above composition in a container and sealing it in an incubator maintained at 30 to 38 °C for 15 to 25 days, and is included in the clove fermentation material. This is the step of fermenting the cloves.

At this time, if the treatment temperature in the fermentation step of the clove fermentation material is less than 30 °C or exceeds 38 °C, the temperature for the growth of useful microorganisms contained in the clove fermentation material is low or high, resulting in a problem that the growth rate of the useful microorganisms decreases. And, it is preferable to have a fermentation period of 15 to 25 days within the temperature range.

That is, the object of the clove fermentation process of the above configuration may be used as clove, and the moringa fermentation process may be processed under the same conditions.

In addition, the rice flour fermentation process can be processed by mixing rice flour and useful microorganisms at a predetermined composition ratio and fermenting them at a predetermined temperature for a predetermined period of time, and preferably, 35 to 45 parts by weight of the useful microorganism mixture solution is mixed with respect to 100 parts by weight of rice flour. Fermentation of rice flour fermentation raw material to make fermented rice flour by fermenting for 15 to 25 days in an incubator maintained at 30 to 38 °C after mixing the fermented raw material of Moringa to make moringa fermentation raw material and putting the fermented rice powder in a container and sealing it. Step; comprises, and the useful microorganism mixture may be made by mixing 2 to 5 parts by weight of useful microorganisms and 2 to 5 parts by weight of molasses based on 100 parts by weight of distilled water.

Specifically, the mixing step of the rice powder fermentation material is a process of making a rice powder fermentation material obtained by mixing rice powder, useful microorganisms, and molasses diluted in distilled water, and the rice powder may be used in a powder state having a generally known particle size.

In addition, it is preferable to use the useful microbial liquid contained in the rice flour fermentation raw material is that the useful micro-organisms are diluted in distilled water by 2 to 5%, and the molasses is also diluted by 2 to 5% in distilled water.

In addition, it is preferable that the useful microbial liquid contained in the rice flour fermentation material has 35 to 45 parts by weight based on 100 parts by weight of rice flour.At this time, if the composition ratio of the useful microbial liquid is less than 35 parts by weight, the number of useful microorganisms is somewhat insufficient. There is a problem that the fermentation effect of is slightly inferior, and if the composition ratio of the useful microorganism liquid exceeds 45 parts by weight, the fermentation effect of the rice powder according to the increase in the number of useful microorganisms is not greatly increased.Therefore, the composition ratio of the useful microorganism liquid to the rice powder is in the above range. It is desirable to have an inner.

On the other hand, the auxiliary feed for enhancing immunity and removing odor according to an embodiment of the present invention, and a method for manufacturing the same, may further include a coating step of coating a preference enhancing agent for increasing the preference of pets after the fermentation step.

Here, the preference enhancing agent may be a liquid composition including meat raw materials, proteases, and antioxidants.

Specifically, the meat raw material included in the preference enhancer may include edible livestock that can be manufactured from animal feed such as chicken, duck, cow, pig, etc., and enhances preference as flavor and flavor to pets who prefer meat. There is an advantage to be able to.

In addition, the protease contained in the taste enhancing agent is included for the digestion of pets and for easy protein supply by hydrolyzing the meat raw material and then liquefying it.

In addition, the antioxidant may include antioxidants such as vitamin C, vitamin E, beta-carotene, and lycopene, and may be made of a material that does not have side effects on the body of the pet.

Accordingly, the pet raised by the breeder can easily adjust the nutritional balance through the intake of the auxiliary feed according to the embodiment of the present invention, which contains the nutrient component, without the need to provide a separate nutrient.

Hereinafter, the present invention will be described in more detail through Examples and Test Examples of preparing an auxiliary feed by using the method of manufacturing an auxiliary feed for enhancing immunity and removing odor according to the present invention.

[ Example ]

1. Preparation and characteristics of fermented raw material

1) Manufacture of fermented moringa products, fermented cloves and fermented rice flour

end. Useful microorganism

The useful microorganisms used for the fermentation of raw materials are the cultivation of microorganisms that are beneficial to humans among many microorganisms in the natural world, and yeast and lactic acid bacteria are the main species of useful microorganisms. The antioxidant power of fermentation products is an important effect of useful microorganisms. It is used in agriculture and the environment.

The total number of major microorganisms of useful microorganisms used in the test was 2.35×10 ^{8 of lactic acid bacteria (Lactobacillus casei) and 7.5×10 5} of yeast (Scahromayces cerevise).

I. Raw materials and fermentation conditions

Moringa (Moringa oleifer) and Clove (Syzygium aromaticm) used in this test were used as raw materials by purchasing domestically produced rice flour products sold by herbal medicines. Microbial fermentation is carried out with 500 g of ground raw materials (moringa, cloves, rice flour, respectively.) 200 ml of useful microbial mixture (distilled water 188 ml, 3% concentration of useful microorganisms (6 ml), 3% concentration of molasses (6 g)) is added to 500 g. After mixing well, put it in a container, cover the upper part with filter paper, seal it with a stopper, and ferment it for 21 days in an incubator at 36°C.

All. Extraction of fermented products of useful microorganisms

Add 1L of 95% ethanol to 100g of each sample of fermented moringa fermented with useful microorganisms, fermented cloves, and fermented rice powder, shaken for 2 hours, filter and separate, add 1L of ethanol again to the residue, and extract with shaking for 2 hours After repeating the process twice more, the obtained extract was filtered to remove impurities, and the filtrate was concentrated under reduced pressure at 50 °C using a vacuum concentrator to remove ethanol. The concentrate was distilled into 20 ml with distilled water, dried using a lyophilizer, and then diluted to a constant concentration while freeze-keeping.

2) Characteristics of fermented products

end. DPPH freeradical scavenging activity of fermented microorganisms (antioxidant activity evaluation)

DPPH is a stable free radical and is reduced by sulfur amino acids such as cysteine and glutathione, ascobic acid, tocopherol, etc. to decolorize dark purple, so DPPH is not only used to measure the antioxidant properties of hydrogen donors or free radical scavenging action, but is also stable. It is simple and highly reproducible, so it is widely used in various fields including food.

1. DPPH freeradical scavenging activity of Moringa fermentation products

In order to investigate the antioxidant activity of Moringa fermented product, DPPH radical scavenging activity by concentration of the extract extracted from Moringa fermented product was measured, resulting in the same results as in FIG. 1 (DPPH radical scavenging activity of Moringa fermented product extract).

_{In other words, as a result of comparing with IC 50} , which shows 50% scavenging activity, the control without fermentation (known Moringa extract in the non-fermented state) showed 55.4 ug/ml, and the fermented extract of useful microorganisms showed 38.2 ug/ml. It has been shown that the fermentation of antioxidants enhances antioxidant activity. The difference in DPPH radical scavenging activity for each concentration was 6.7% at 10 ug/ml concentration, 8.0%l at 20 ug/ml concentration, 14.1% at 40 ug/ml concentration, and 60 ug/ml concentration compared to the control. It showed 18.7% higher scavenging activity.

2. DPPH freeradical scavenging activity of fermented cloves

In order to determine the antioxidant activity of the clove fermented product, the DPPH radical scavenging activity of the extract extracted from the clove fermentation product was measured. As a result, the same results as in FIG. 2 (DPPH radical scavenging activity of the clove fermented product extract) were obtained.

In other words, the IC ₅₀ value representing 50% scavenging activity was 9.8 μg/ml of the control (known clove extract in the non-fermented state), 9.45 μg/ml of the test group, and 50% scavenging activity of the extract obtained by fermenting useful microorganisms at a lower concentration. Appeared to indicate. It can be seen that the concentration of the IC ₅₀ value is about 10 μg/ml, which is very high among the extracts derived from natural products, and the antioxidant activity of cloves is excellent. The DPPH radical scavenging activity at each concentration was slightly higher in the test group fermented with useful microorganisms compared to the control without fermentation, but there was no significance.

3. DPPH freeradical scavenging activity of fermented rice flour

In order to investigate the antioxidant activity of the fermented rice flour, the DPPH radical scavenging activity of the extract extracted from the fermented rice flour was measured. As a result, the results as shown in FIG. 3 (DPPH radical scavenging activity of the fermented rice flour extract) were obtained.

_{In other words, as a result of comparison with IC 50} , which shows 50% scavenging activity, the control that was not fermented (known rice bran extract in the unfermented state) was 1.4 mg/ml, and the fermented extract of useful microorganisms was 0.5 mg/ml. Fermentation has been shown to enhance antioxidant activity. The difference in DPPH radical scavenging activity at each concentration was 8.2% in the test group at 0.1 mg/ml concentration, 25.4%l at 0.5 mg/ml concentration, and 34.8% higher at 1.0 mg/ml concentration than the control group. . These results show that the fermentation of useful microorganisms in rice flour greatly enhances the antioxidant activity, which is believed to be due to the effect of organic acids produced in the fermentation process.

2. Manufacture and characteristics of feed additives

1) Manufacture of feed additives

end. Characteristics of useful microbial fermentation auxiliary feed ingredients

Useful microorganisms are used to ferment the auxiliary feed for immunity enhancement and odor removal, and during the fermentation process, the beneficial bacteria of lactic acid bacteria and yeast are multiplied to play the role of probiotics among the auxiliary feeds, and rice flour contains a large amount of lactic acid and acetic acid generated during the fermentation process. In addition, for the purpose of the role of organic acids, moringa and cloves among auxiliary feeds, for the purpose of antibacterial and antioxidant activities, auxiliary feeds for enhancing immunity by fermenting useful microorganisms and removing odor were prepared.

I. Mixing ratio of useful microbial fermentation auxiliary feed ingredients

Fermented products obtained by anaerobic fermentation of rice flour, moringa, and cloves as useful microorganisms were used for the production of supplementary feeds for immunity enhancement and odor removal. The blending ratio of useful microbial fermentation auxiliary feed was added to the concentration that the antibacterial and antioxidant effects were recognized in the case of moringa and clove fermented products, and the rest were fermented rice flour. That is, 10% by weight of Moringa fermented product, 5% by weight of clove fermented product, and 85% by weight of rice bran fermented product were put into a stirrer and stirred evenly for 30 minutes to prepare.

2) Characteristics of auxiliary feed

end. Extraction of auxiliary feed

1 L of 95% ethanol was added to 100 g of auxiliary feed, a fermented product made by mixing fermented moringa, fermented cloves, and fermented rice flour, and extracted by shaking at room temperature for 2 hours. The extract obtained by repeating this process 3 times was filtered through a filter paper to remove impurities, and the filtrate was concentrated under reduced pressure at 50 °C using a vacuum concentrator to remove ethanol. The concentrate was adjusted to 20 ml with distilled water, dried using a lyophilizer, and then diluted to a constant concentration while stored frozen.

I. Antibacterial Activity of Supplementary Feed Against Intestinal Bacteria and Food Poisoning Bacteria

The antimicrobial activity of supplementary feed extracts against enterobacteriaceae Clostridium perfringens, Escherichia coli and food poisoning bacteria Salmonella typhimurium was measured.

That is, as shown in Table 1, the antimicrobial activity of the auxiliary feed extract against Clostridium perfringens was 17 mm at the concentration of 1 mg and 30 mm at 6 mg, and the antibacterial activity against Escherichia coli was 33 mm at the concentration of 6 mg. , Food poisoning bacteria Salmonella typhimurium also showed a growth-reducing diameter of 31 mm, indicating a very strong antibacterial effect against harmful bacteria and food poisoning bacteria in the intestine.

Antibacterial Activity of Supplementary Feed Against Intestinal Bacteria and Food Poisoning Bacteria Clear zone diameter(mm) 1mg 3mg 6mg Clostridium perfringens 17 27 30 Escherichia coli 16 26 33 Salmonella typhimurium 15 24 31

I. As shown in Tables 2 and 3 for stability evaluation of bile acids in auxiliary feeds, in the case of Lactobacillus casei among auxiliary feeds, the number of viable bacteria tended to increase in culture for 48 hours compared to 24 hours in culture, and the concentration of bile acids was 0.3%, In the case of 0.6%, it was similar to the control (0%) that did not contain bile acid, but at the concentration of 1%, it increased to 6.67 CFU/mL, and the survival rate was also increased by 11% compared to the control. In the case of yeast, the number of viable cells increased at 24 hours of culture, but decreased at 48 hours compared to the control. The survival rate also decreased from 1.0% concentration to 3.1% after 48 hours of incubation. In order to function normally as a probiotic, it is supplementary in view of the results that it must have resistance to grow in a medium higher than the concentration of intestinal bile (0.6%). It was judged that the feed could exert its function as a probiotic because it showed resistance to bile.

Survival number of bile acids in supplements Concentration (%) 0% 0.3% 0.6% One% LC 24hr 5.95 5.88 6.06 6.61 48hr 6.10 5.89 6.10 6.67 SC 24hr 4.90 5.34 5.92 5.72 48hr 5.93 5.40 5.97 5.75

Survival rate of bile acids in supplementary feed Concentration (%) 0.3% 0.6% One% LC 24hr 98.8 101.8 111.2 48hr 98.0 101.4 111.0 SC 24hr 109.1 120.9 116.7 48hr 91.0 100.6 96.9

All. As a result of measuring the amount of ammonia nitrogen in the feces according to the feeding of the supplementary feed, as in the ammonia nitrogen level of the feces 4 (the content of the ammonia nitrogen in the feces according to the feeding of the supplement), the feces on the 16th and 30th days of breeding As a result of measuring the content of ammonia nitrogen, on the 16th day of supplementary feed feeding, the ammonia nitrogen content was 1.5 mg/L in the control and 0.8 mg/L in the test group. It showed 1.0 mg/L and 0.8 mg/L of J test group, indicating that the nitrogen content of test group was 20% lower. Therefore, it was found that supplementary feed reduced the amount of ammonia nitrogen, thereby reducing the occurrence of odor. Total microbial count in feces

As shown in Table 4, the investigation of the properties of microorganisms in the feces was compared using those collected on the 30th day of the test in order to measure the number of microorganisms in the feces fed supplementary feed. The total number of microorganisms in feces was found to increase the number of beneficial bacteria, Lactobacillus, and decrease the number of harmful bacteria, Coli form in the supplemental feed. As the number of Coli forms decreases and Lactobacillus increases significantly in the supplemental feed, feeding of supplementary feed in the feed increases the number of beneficial bacteria by helping the proliferation of beneficial bacteria, and decreases the number of Coli forms. By maintaining the intestinal flora, it is believed that productivity improves and mortality decreases as a result.

Total number of microorganisms in feces when feeding supplementary feed Total microflora (cfu/g) Lactobacillus (cfu/g) Coli form (cfu/g) Control 5.8×109 5.2×108 6.9×106 Test sphere 1.3×1010 2.3×109 2.1×105

hemp. Total IgG and Total IgM Contents in Serum As shown in Table 5, the contents of total IgG and IgM in serum were measured to evaluate the immune response of pets. Serum immune substances IgG and IgM levels were significantly increased in the test group fed supplementary diet compared to the control group. Compared to the control, serum IgG increased by 27.4% and serum IgM by 24.7%. These results were evaluated that the supplementary diet provided positive nutrition for immune function.

Total IgG, Total IgM content in serum IgM (mg/ml) IgG (mg/ml) Control 0.213 3.131 Test sphere 0.296 3.903

bar. Preference evaluation In order to evaluate the preference of pets as shown in Table 6, 150 g of auxiliary feed including conventionally commercially available auxiliary feed and taste enhancing agent according to an embodiment of the present invention are provided quantitatively, and the time taken to ingest the entire amount is measured I did. At this time, the testers for the test were conducted on Maltese, Yorkshire Terrier, Chihuahua, Golden Retriever, and Siberian Husky, and since the tester may have less confidence in the intake time due to fullness, it was evaluated after 6 hours after ingestion. .

Palatability evaluation Commercial feed 1 Commercial feed 2 Feed containing preference enhancer Maltese 131 seconds 141 seconds 105 seconds Yorkshire terrier 240 seconds 230 seconds 202 seconds Chihuahua 190 seconds 168 seconds 158 seconds Golden retriever 31 seconds 35 seconds 25 seconds Siberian husky 28 seconds 27 seconds 24 seconds

Referring to Table 6, it can be seen that the auxiliary feed prepared according to the embodiment of the present invention has higher palatability to dogs than commercial feeds 1 to 2. The embodiments of the present invention have been described above with reference to the accompanying drawings and tables, but those of ordinary skill in the art to which the present invention pertains may be implemented in other specific forms without changing the technical spirit or essential features of the present invention. You will understand that you can. Therefore, the embodiments described above are illustrative and non-limiting in all respects.

Claims (12)

Contains moringa, cloves, and rice flour,
The moringa, cloves, and rice powder are fermented products fermented by useful microorganisms, characterized in that immunity enhancement and odor removal pet auxiliary feed
The method of claim 1,
The fermented product by useful microorganisms of the moringa, cloves, and rice flour,
For 100 parts by weight of each fermented raw material that has been ground, the fermentation raw material prepared by mixing 35 to 45 parts by weight of the useful microorganism mixture is put in a container and sealed, and then fermented for 15 to 25 days in an incubator maintained at 30 to 38 °C. A supplementary feed for pets for improving immunity and removing odor, characterized in that it is a fermented product
The method of claim 2,
The useful microorganism mixture,
Pet supplementary feed for improving immunity and removing odor, characterized in that 2 to 5 parts by weight of useful microorganisms and 2 to 5 parts by weight of molasses are mixed with respect to 100 parts by weight of distilled water
The method of claim 2,
The fermented product,
8 to 13 parts by weight of Moringa fermentation product fermented from Moringa into useful microorganisms,
2 to 7 parts by weight of fermented cloves fermented with useful microorganisms,
Pet supplementary feed for improving immunity and removing odor, characterized in that it is manufactured by stirring and mixing 80 to 90 parts by weight of fermented rice powder fermented into useful microorganisms.
The method of claim 1,
The supplementary feed for enhancing immunity and removing odor,
Supplementary feed for enhancing immunity and removing odor, characterized in that it further comprises a preference enhancing agent for increasing the preference of pets.
The method of claim 6,
The preference enhancing agent,
Auxiliary feed for enhancing immunity and removing odor, characterized in that it is a liquid composition containing meat raw materials, proteases, and antioxidants.
Moringa, cloves, and rice powder, characterized in that consisting of a fermentation process to make a fermented product using useful microorganisms, immunity enhancement and odor removal pet auxiliary feed manufacturing method.
The method of claim 7,
The fermentation process using useful microorganisms of the moringa, cloves, and rice flour,
A fermentation raw material mixing step of making a fermentation raw material by mixing 35 to 45 parts by weight of a mixture of useful microorganisms with respect to 100 parts by weight of each of the ground raw materials;
Comprising a fermentation step of fermenting the fermented material to make fermented product by fermenting the fermentation material in a container and sealing it for 15 to 25 days in an incubator maintained at 30 to 38 °C. Feed manufacturing method
The method of claim 8,
The useful microorganism mixture,
A method for producing pet supplementary feed for improving immunity and removing odor, characterized by mixing 2 to 5 parts by weight of useful microorganisms and 2 to 5 parts by weight of molasses per 100 parts by weight of distilled water
The method of claim 8,
The fermented product,
8 to 13 parts by weight of Moringa fermentation product fermented from Moringa into useful microorganisms,
2 to 7 parts by weight of fermented cloves fermented with useful microorganisms,
Method for producing pet supplementary feed for improving immunity and removing odor, characterized in that 80 to 90 parts by weight of fermented rice powder fermented with useful microorganisms are stirred and mixed.
The method of claim 7,
The method of manufacturing an auxiliary feed for enhancing immunity and removing odor,
A method for producing an auxiliary feed for enhancing immunity and removing odor, characterized in that it is manufactured by further comprising a process of coating a preference enhancing agent for increasing the preference of pets.
The method of claim 11,
The preference enhancing agent,
A method for producing an auxiliary feed for enhancing immunity and removing odor, characterized in that it is a liquid composition containing meat raw materials, proteases, and antioxidants.

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