KR20210143354A - Method for Preparing Fermented Porcine Blood and a Feed Composition for poultry Using the Same - Google Patents

Abstract

According to the present invention, disclosed are a method for producing a pig blood fermented product having an egg laying increasing effect and a body weight increasing effect of poultry, and a poultry feed composition using the fermented 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 producing a fermented pig blood product and to a poultry feed composition using the fermented product.

The number of domestic cattle and pigs slaughtered is also increasing along with the increase in meat consumption due to the improvement of people's living standards and increase in income. Until the early 2000s, blood by-products were so popular that they were sold by bidding on seonji, but as food culture has changed, about half of the blood is not recycled and is being disposed of.

Blood is mostly composed of proteinaceous organic substances, and it decays rapidly and produces odor. In general, 5 tons of water is required to process 1 ton of animal blood. It is reported that about 25 billion of the processing cost is required per year.

Therefore, if slaughter blood can be collected, sorted and recycled hygienically, it is desirable to reduce wastewater treatment costs and reduce environmental pollution. In particular, it can be said that recycling technology is more demanded because dumping of slaughter blood at sea has been banned since the London Convention came into force in 2013.

As confirmed in Korean Patent No. 1012648760000, which is titled "Method for manufacturing liquid fertilizer using animal blood," and Korean Patent No. 1011003290000, whose title is "Manufacturing method of amino acid and organic fertilizer using livestock blood," Research has been conducted to recycle slaughter blood as feed or fertilizer.

The present invention discloses a recycling technique and the like of fermented pig slaughter blood as poultry feed.

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

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

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

The manufacturing method of the present invention comprises the steps of (a) preparing pig blood, and (b) in pig blood Lactobacillus plantarum , Lactobacillus agilis ), Lactobacillus alimentarius ), Lactobacillus fermentum ( Latobacillus fermentum ) Or Lactobacillus fermentum and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) It is characterized by including the step of inoculating and culturing a mixed strain of fermentation.

In the method of the present invention, pig blood may be blood to which an anticoagulant is added to prevent blood clotting and facilitate fermentation when the blood is stored because the main component is protein. Anticoagulant, sodium citrate, ACD (acid citrate dextrose), CPD (citrate phosphate dextrose), CPDA-1 (CPD adenine-1), any known in the art may be used, and 2 to 15% ( v/v) may be added and used.

In addition, in the method of the present invention, the pig blood is preferably hydrolyzed with a proteolytic enzyme before fermentation. This hydrolysis is to prevent blood clotting and facilitate fermentation, and can be performed for a sufficient time under optimal active conditions using any proteolytic enzyme. Proteases that can be used include pepsin, trypsin, papain, bromelain, Neutrase™, Protamex™, Alcalase™, Provia™. and the like, and the optimum temperature conditions for the enzyme activity may be, for example, pepsin 37° C., trypsin 25° C., promeline 45° C., neutrase and protamex 50° C., alkaliase 60° C., and hydrolysis The time may range from 24-72 hours. The hydrolase will usually be added 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 facilitating fermentation may be added to the hydrolyzate. 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. It may be added in the range of 0.1% (w/v) to 10% (w/v) of the hydrolyzate in consideration of the fermentation time, the degree of fermentation, and the like.

Also in the method of the invention, the fermentation temperature may be in the range of 15°C to 45°C. Considering the fermentation rate, it is preferably 30° C. or higher.

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, a stable state of the fermentation strain is reached, and the pH is kept constant as 4.0. Since the main component of blood samples is protein, they decay quickly even if left at room temperature for 1 to 2 days, but at pH 4.0, they can be stored for a long time at room temperature for about 12 months.

Also, in the method of the invention, when referring to the examples below, it is preferable to use hydrolyzed pig blood and use a mixed strain, use 6% sugar as the carbon source, and ferment for 6 days at a fermentation temperature of 30 ° C. . The fermented pig blood obtained in this way has a pH of 4.0 and can be stored for a long time, and as a result of the component analysis, no heavy metals such as lead and mercury and no antibiotics are detected. appeared to be suitable.

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

The fermented pig blood of the present invention can be used in the form of a liquid or powder form of the fermentation stock itself, or the fermentation stock solution concentrated by freeze drying, vacuum concentration, vacuum drying, spray drying, hot air drying, or the like. In the case of concentrating desired useful components in the fermented product, it may be used in the form of an extract extracted from the fermented product. The extract is the fermented product (fermented stock solution or concentrate), water, methanol, ethanol, lower alcohol 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 using a mixed solvent thereof, using a supercritical extraction solvent such as carbon dioxide or pentane refers to the extract obtained by the process or the fraction obtained by fractionating the extract, and the extraction method can be applied by any method such as chilling, reflux, heating, ultrasonic radiation, or supercritical extraction 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, and the like.

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

The following examples show the effect of increasing the spawning effect, specifically, the effect of increasing the laying weight and the laying rate, when the fermented pig blood is added to the feed and fed to the poultry, and also shows the effect of increasing the weight. This effect can be directly connected to the economic benefits of poultry livestock farms.

In the feed composition of the present invention, the fermented pig blood may be included in the range of 0.1 wt% to 10 wt% in consideration of the intended egg-laying enhancement effect and weight gain effect based on the total weight of the feed composition. In the example below, when 1% by weight of fermented pig blood is added to the feed and fed to poultry for 3 months, the effect of weight gain is relatively fast. Since sensitivity is expected to increase, it may be considered to add 0.5% by weight of fermented pig blood to the feed composition during long-term feeding.

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

The starch-containing material may generally be obtained from corn, soybean, wheat, sorghum, barley, oats, and the like. Suitable starch-containing materials include corn grind/powder, oat grind/powder, soy grind/powder, wheat grind/powder and the like. Preferred suitable starch-containing materials are oat flour/grind, corn flour/grind, wheat flour/grind, soy flour/grind and the like.

If the starch-containing material can help the growth of poultry, its content 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.

As the protein-containing material, protein-containing materials such as fish meal, soybean powder, etc. are usually used, and 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, soy flour and the like.

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

The feed composition of the present invention may also contain a fat-containing material. 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 the fat-containing material included in the feed composition of the present invention, which can also help the growth of livestock or farmed fish, is not important. Fat-containing substances may generally be present in the feed composition of the present invention in the range of from about 2 to about 20% by weight, preferably from about 4 to about 15% by weight, and most preferably from 6 to 12% by weight.

The feed composition of the present invention may also include 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 egg laying of poultry or a method for increasing weight of poultry, comprising feeding the poultry fermented swine blood as described above.

Feeding of the fermented pig blood in the method of the present invention may be made by adding the fermented pig blood to feed or to drinking water.

As described above, it is an object of the present invention to provide a method for producing a fermented pig blood and a poultry feed composition using the fermented product. When fed to poultry, the fermented pig blood of the present invention has an effect of increasing egg production and weight gain.

1 and 2 show the growth characteristics of fermented strains in a hydrolyzed blood sample and a non-hydrolyzed blood sample, respectively.
Figure 3 shows the growth characteristics of the mixed strain with different amounts of carbon source added.
Figure 4 shows the growth characteristics of the mixed strain 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> Production of fermented pig blood and the effect test of the fermented product as a feed additive for poultry

1. Preparation of fermented pig blood

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

The frozen blood sample was thawed at room temperature, 1% (w/v) of the protease Provia™, Novozyme, Co., was added thereto, and hydrolysis was performed at 55°C, the optimal activity condition for the enzyme, for 3 hours. did.

To a blood sample not treated with the proteolytic enzyme or a blood sample treated with the proteolytic enzyme, sugar is added as a carbon source and mixed, and then 5 fermented strains, namely (i) Lactobacillus plantarum KCTC 21004 ( Lactobacillus plantarum KCTC 21004) culture medium (2.3×10 ⁸ cell/ml), (ii) Lactobacillus agilis KCTC 3606 ( Lactobacillus agilis KCTC 3606) culture medium (3.6×10 ⁸ cell/ml), (iii) Lactobacillus Alimentarius KCTC 3593 ( Lactobacillus alimentarius KCTC 3593) culture solution (2.6×10 ⁸ cell/ml), (iv) Lactobacillus fermentum KACC 15736 ( Latobacillus fermentum KACC 15736) culture solution (1.5×10 ⁸ cell/ml), or ( v) Lactobacillus fermentum KACC 15736 culture solution (1.5×10 ⁸ cell/ml) and Saccharomyces cerevisiae KCTC 7083 (Saccharomyces cerevisiae KCTC 7083) culture solution (4.5×10 ⁷ cell/ml) 1:1 mixed solution Inoculated by mixing at 6% (v/v), and cultured with stirring at 50-70rpm to prepare a fermented pig blood. In the above, the lactic acid bacteria culture medium was prepared in MRS Broth medium, and the yeast culture medium was prepared in YM Broth medium.

2. Bacteria count measurement

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

3. Strains Growth and Fermentation Characteristics

3.1 Growth characteristics according to the presence or absence of proteolysis

The results of using 6% (w/v) sugar as a carbon source in the hydrolyzed blood sample and the non-hydrolyzed blood sample and culturing at 30° C. for 7 days are shown in FIGS. 1 and 2, respectively.

In the case of the hydrolyzed blood sample, as can be seen in FIG. 1 , all fermented strains exhibited rapid growth, and no blood coagulation was observed.

In the case of a non-hydrolyzed blood sample, as shown in FIG. 2 , all five fermenting microorganisms exhibited slow growth, but a Lactobacillus fermentum strain and a Lactobacillus fermentum and Saccharomyces cerevisiae mixture were mixed. The strain showed relatively fast growth. The culture medium also started to coagulate from the 2nd day after culturing, and solidified strongly on the 3rd day.

In consideration of these growth characteristics, the 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 the blood sample, a hydrolyzed blood sample was used, 1%, 3%, 5%, 7% or 10% of sugar was used as the carbon source, and the incubation temperature was 30°C. For fermentation, a mixed strain was used. The results of culturing for 5 days are shown in FIG. 3 .

Referring to FIG. 3 , in the group treated with 1% sugar concentration, growth increased until the 1st day after initiation of culture, but the growth was significantly slowed from the second day, and the group treated with 3% sugar concentration showed rapid growth up to the 3rd day, and then Growth was also significantly slowed. At a sugar concentration of 5% or more, continuous growth was observed after initiation of culture, and rapid growth was exhibited until the 4th day. Therefore, for economical fermentation, the sugar concentration was determined to be in the range of 5-7%.

3.3 Growth characteristics according to fermentation temperature

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

Referring to FIG. 4 , the 15° C. treatment group showed gentle growth during the incubation period, and showed the lowest growth characteristics at the end of the culture. In the 20 ℃ treatment group, growth was shown slowly, but on the 4th day, it slowed down and appeared to be in a stable state. In the 30℃ treatment group, relatively fast 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 40 ℃ treatment group, it showed rapid growth until the 2nd day ^{, reaching the level of 10 8} cell/ml, and from the 3rd day it was shown to be in a stable state. Overall, as the temperature increased, the growth characteristics tended to increase. For economic feasibility and fermentation rate, 30℃ or higher was judged as an appropriate fermentation temperature.

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 the 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 (October 27) after the start of fermentation, it is judged that the fermentation end point has been reached from the number of bacteria, pH, odor, color, etc., and from the 4th to the 6th day, the number of bacteria is somewhat increased, and the pH was kept constant as 4.0, and appeared to be in a more stable state than in the growth phase. 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 Specifications for Feed, etc.」 of the Ministry of Agriculture, Food and Rural Affairs.

4. Poultry Field Assessment

4.1 Experimental method

The 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: high line brown, type: brown species, brown eggs) was performed from February 1, 2019 to March 2, 2019.

The feed is a feed added with 1% (w/w) of freeze-dried powder of fermented pig blood obtained under the optimal fermentation conditions of Dongyang Feed (Gyeonggi, Korea) for laying poultry feed and poultry feed for broilers (control). (treatment group) was used.

Feed was freely supplied during the experiment period, and water was freely drinkable using an automatic drinker.

4.2 Experimental results

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

Referring to Table 3, it can be seen that the weight increase rate during the experiment period was significantly increased to 13.3% in the treated group, compared to 6.9% in the control group.

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

Claims (8)

(a) preparing pig blood, and
(B) in pig blood Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus agilis ( Lactobacillus agilis ), Lactobacillus alimentarius ( Lactobacillus alimentarius ), Lactobacillus fermentum ( Latobacillus fermentum ) and Lactobacillus fermentum ) A method for producing a fermented pig blood, comprising the step of inoculating, culturing, and fermenting a fermented strain selected from among the mixed strains of Saccharomyces cerevisiae.
According to claim 1,
The pig blood is an anticoagulant added,
After the step (a) and before step (b), the step of hydrolyzing the pig blood with a proteolytic enzyme is included, whereby the inoculation of the fermented strain is performed on the swine blood hydrolyzed with the proteolytic enzyme. How to.
3. The method of claim 2,
A carbon source is added to the hydrolyzed pig blood in an amount of 5 to 7% by weight, and
The culturing method, characterized in that made in the range of 30 ℃ to 45 ℃.
A fermented pig blood product obtained by the method according to any one of claims 1 to 3.
A poultry feed composition for promoting egg laying comprising the fermented pig blood of claim 4 as an active ingredient.
A poultry feed composition for weight gain comprising the fermented pig blood of claim 4 as an active ingredient.
A method for promoting egg laying of poultry, comprising the step of feeding poultry with the poultry feed composition for enhancement of spawning according to claim 5.
[Claim 7] A method for increasing the weight of poultry, comprising feeding the poultry feed composition for enhancing egg production according to claim 6 to the poultry.

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