NL2028005B1 - Preparation Method and Application of Edible Mushroom Bran Fermented Feed - Google Patents

Preparation Method and Application of Edible Mushroom Bran Fermented Feed Download PDF

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NL2028005B1
NL2028005B1 NL2028005A NL2028005A NL2028005B1 NL 2028005 B1 NL2028005 B1 NL 2028005B1 NL 2028005 A NL2028005 A NL 2028005A NL 2028005 A NL2028005 A NL 2028005A NL 2028005 B1 NL2028005 B1 NL 2028005B1
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mushroom bran
fermented
edible mushroom
mushroom residue
fermented feed
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Guo Shijin
Shen Zhiqiang
Song Jingjing
Fu Shijun
Tang Shiyun
Wang Jianjun
Guo Lu
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Shandong Binzhou Animal Science And Veterinary Medicine Acad
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders

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Abstract

The invention relates to a preparation method for an edible mushroom bran fermented feed and an application thereof, belonging to the field of feed processing. In orderto reduce the feeding cost of the breeding industry and make rational use of biological wastes, the invention provides an edible mushroom bran fermented feed and a preparation method thereof. The edible mushroom bran fermented feed is prepared with edible mushroom bran as the raw material as well as streptococcus lactis, bacillus subtilis and candida utilis as the mixed fermented culture by solid state fermentation. When the edible mushroom bran fermented feed is used as a substitute for the conventional feed to feed live pigs, the production performance and pork quality of live pigs are not significantly different from those ofthe conventional feed group, so the invention has high promotion value.

Description

Preparation Method and Application of Edible Mushroom Bran Fermented Feed Technical Field The invention relates to a preparation method for an edible mushroom bran fermented feed and an application thereof, belonging to the field of feed processing. Background Art In the waste culture media for culturing edible mushrooms, a significant number of nutrients are not fully utilized, the waste culture media are rich in mycoprotein and crude fat, their nutritional value is equivalent to that of rice bran, but the content of crude fibers is very low. If these waste culture media cannot be treated and utilized scientifically, but are discarded or piled at will, resources will be wasted, and mold growth and pest breeding will be caused to pollute the environment. Therefore, reasonable and effective use of waste edible mushrooms is of very important practical significance and far-reaching strategic significance in promoting and maintaining the efficient, sustainable and stable development of edible mushroom industry in China.
The wastes remaining after cultivation of various mushrooms are also called mushroom bran, whose main materials include cottonseed hulls, sawdust, straw, corn cob, bagasse, various crop straws and industrial wastes (such as distillers’ grains, vinegar residue, waste liquid of paper mills, yellow fermenting liquid waste of pharmaceutical factories, etc.). Because of low protein content or high crude fiber content in the main raw materials of the mushroom bran, the feeding performance of the mushroom bran is poor to severely restrict the digestibility and palatability of the animals to nutrients, so that the mushroom bran is rarely or not used as livestock feed. However, cellulose, hemicellulose and lignin are degraded to different degrees by polymicrobic fermentation, and a variety of sugars, organic acids and active substances are produced at the same time, not only increasing the the effective nutrient content in the raw materials, but also improving the digestibility and utilization of nutrients and increasing the palatability of mushroom bran and the safety of mushroom bran as livestock feed.
Li Zhixiang (in 2000) studied the vinegar residue mushroom bran fermented feed, numbered five microzymes as Y1-Y5, and respectively placed geotrichum candidum and trichoderma viride into the vinegar residue mushroom bran for solid state fermentation. The 1 results showed that the ferment effect of the microzymes Y1, Y3 and Y5 was best, the content of crude protein in the mushroom bran was increased to 24.94% from 9.85%, the content of crude fiber was decreased to 5.07% from 30%, the contents of crude fats, calcium, phosphorus and various amino acids were in line with the feed standard, and the obtained fermented feed was rich in B vitamins, which could enhance the premunition of animals, and the results also proved that the effect of directly feeding fresh products was better than that of feeding dry products. Li Zhixiang et al. {in 2001) studied the vinegar residue mushroom bran fermented feed and the cottonseed hull mushroom bran fermented feed, and the tests showed that the crude protein of the obtained mushroom bran was higher than 20% through the solid fermentation of different strains with different substrates, which met the requirement for the protein concentrate. At the same time, the mushroom bran fermented feed could promote the reproduction of various probiotics in animal intestines, inhibited pathogens and improved the immune function. Ma Chunyan et al. (in 2005) studied the production of single cell protein feed with the candida tropicalis mushroom bran fermented feed, and the results showed that the number of thallus and the content of crude protein in the mushroom bran were positively correlated with the culture time within 0-60 hours, and the preferred strain culture was shaking culture for 12 hours and then static culture for 11 hours. After fermentation, the content of crude protein in the oyster mushroom bran was increased to
25.83% from 10.60%, which was equivalent to the level of the complete feed for porkets.
The prior art shows that the mushroom bran has high nutritional value, but unfortunately, the related feed products for livestock breeding are not many in the market, the products are of varying quality, and the quality of livestock feeding can not be guaranteed. Based on it, the invention provides an edible mushroom bran fermented feed and a preparation method thereof, which can significantly reduce the breeding cost and does not affect the meat quality and feeding quality of livestock.
Contents of the Invention In order to reduce the feeding cost of the breeding industry, make rational use of biological wastes and improve the economic benefits of farmers, the invention provides an edible mushroom bran fermented feed and a preparation method thereof. The edible mushroom bran fermented feed is prepared with edible mushroom bran as the raw material 2 as well as streptococcus lactis, bacillus subtilis and candida utilis as the mixed fermented culture by solid state fermentation.
When the edible mushroom bran fermented feed is used as a substitute for the conventional feed to feed live pigs, the production performance and pork quality of live pigs are not significantly different from those of the conventional feed group, so the invention has high promotion value.
The invention realizes the above technical effect through the following technical proposal: An edible mushroom bran fermented feed is prepared with edible mushroom bran as the raw material as well as streptococcus lactis, bacillus subtilis and candida utilis as the mixed fermented culture by solid state fermentation.
An preparation method for an edible mushroom bran fermented feed comprises the following steps: 1) Preparation of mushroom bran culture medium: an edible mushroom bran culture medium is composed of 90kg cotton seed hulls, 10kg wheat bran, 3kg corn cob, 2kg lime, 1kg gypsum, C.5kg urea and an appropriate amount of water.
The above culture medium is used to culture edible mushrooms, and the harvested mushroom bran is used as the mushroom bran culture medium after routine nutrient determination. 2) Preparation of mixed fermented culture: well-growing streptococcus lactis, bacillus subtilis and candida utilis in the logarithmic growth phase are used to prepare the mixed fermented culture at the colony number ratio of 2-4:1-3:1; 3) Solid state fermentation: put the mushroom bran culture medium in a fermentation reactor, control the moisture content of the mushroom bran culture medium between 10% and 15%, mix the mixed fermented culture with the volume-mass ratio of 7%-10% into the mushroom bran culture medium well, and put the mushroom bran culture medium into the fermentation reactor for solid closed anaerobic fermentation for 60-75 hours at the fermentation temperature of 35-45 degrees centigrade;
4) Drying, crushing and packaging of fermented products: dry the fermented products in 3) in a dryer at 50-60 degrees centigrade, crush the fermented products with a pulverizer, convey through a screw conveyor and then package to obtain the edible mushroom bran fermented feed. 3
In the preparation method for the edible mushroom bran fermented feed, the edible mushroom is white needle mushroom. The fermented culture in the preparation method is purchased from China General Microbiological Culture Collection Center. The technicians in this field may obtain the fermented culture by purchase or donation.
In the preparation method for the edible mushroom bran fermented feed, streptococcus lactis, bacillus subtilis and candida utilis are in the logarithmic growth phase before the mixed fermented culture is prepared.
Specifically, a seed medium for streptococcus lactis is composed of 1% soluble starch, 5% corn steep liquor and 0.5% yeast powder, which has pH of 6.8-7.0, and is sterilized for 20 minutes at 121 degrees centigrade and cultured for 24-28 hours at 32-35 degrees centigrade. A seed medium for bacillus subtilis is composed of 0.5% yeast extract, 1% peptone and 1% sodium chloride, which has pH of 7.0, and is cultured for 30-34 hours at 34-37 degrees centigrade. A seed medium for candida utilis is composed of 12 Brix wort, which is sterilized for 30 minutes at 108 degrees centigrade and cultured for 18-24 hours at 33-36 degrees centigrade.
The applicant further optimizes the preparation conditions of the preparation method according to the feeding effect of the edible mushroom bran feed on the live pigs, and the preferred colony number ratio of streptococcus lactis, bacillus subtilis and candida utilis is 3:2:1, the preferred fermentation temperature in 3) is 40 degrees centigrade, and the preferred fermentation time is 68 hours. At this time, the quality of the edible mushroom bran fermented feed is highest, and the feeding effect on the live pigs is best.
The invention also requests to protect an application of the edible mushroom bran fermented feed, namely, an application as a substitute for the conventional feed for livestock, wherein the livestock and poultry are preferably live pigs. Embodiment 7 of the invention proves that the edible mushroom bran fermented feed of the invention can substitute a certain proportion of corn and wheat bran in the daily diet of the finishing pigs. The weight percentage of the edible mushroom bran fermented feed is 10%-20% in the daily diet. The edible mushroom bran fermented feed in the invention can guarantee the pork quality of live pigs and greatly reduce the feeding cost of live pigs when being used as a substitute feed for the basal diet.
4
The invention and the prior art have the following advantages: in the invention, the edible mushroom bran is fermented with the mixed culture, so that the obtained mushroom bran fermented feed has higher nutritional value and can be used as a substitute of conventional feed for livestock feeding. The invention not only realizes the reasonable utilization of wastes, but also greatly reduces the breeding cost of live pigs, and has high environmental protection value and economic value, being suitable for popularization and application in the breeding industry.
Embodiments The invention is further described through the embodiments below, but the embodiments do not limit the scope of protection of the invention in any way.
Embodiment 1: an edible mushroom bran fermented feed and a preparation method thereof An preparation method for an edible mushroom bran fermented feed comprises the following steps: 1) Preparation of mushroom bran culture medium: an edible mushroom bran culture medium is composed of 90kg cotton seed hulls, 10kg wheat bran, 3kg com cob, 2kg lime, 1kg gypsum, 0.5kg urea and an appropriate amount of water. The above culture medium is used to culture edible mushrooms, and the harvested mushroom bran is used as the mushroom bran culture medium after routine nutrient determination.
2) Preparation of mixed fermented culture: well-growing streptococcus lactis, bacillus subtilis and candida utilis in the logarithmic growth phase are used to prepare the mixed fermented culture at the colony number ratio of 2:1:1; 3) Solid state fermentation: put the mushroom bran culture medium in a fermentation reactor, control the moisture content of the mushroom bran culture medium between 10% and 15%, mix the mixed fermented culture with the volume-mass ratio of 10% into the mushroom bran culture medium well, and put the mushroom bran culture medium into the fermentation reactor for solid closed anaerobic fermentation for 60 hours at the fermentation temperature of 35 degrees centigrade; 4) Drying, crushing and packaging of fermented products: dry the fermented products in 3) in a dryer at 50 degrees centigrade, crush the fermented products with a pulverizer, convey 5 through a screw conveyor and then package to obtain the edible mushroom bran fermented feed.
Embodiment 2: an edible mushroom bran fermented feed and a preparation method thereof An preparation method for an edible mushroom bran fermented feed comprises the following steps: 1) Preparation of mushroom bran culture medium: an edible mushroom bran culture medium is composed of 90kg cotton seed hulls, 10kg wheat bran, 3kg corn cob, 2kg lime, 1kg gypsum, 0.5kg urea and an appropriate amount of water. The above culture medium is used to culture edible mushrooms, and the harvested mushroom bran is used as the mushroom bran culture medium after routine nutrient determination.
2) Preparation of mixed fermented culture: well-growing streptococcus lactis, bacillus subtilis and candida utilis in the logarithmic growth phase are used to prepare the mixed fermented culture at the colony number ratio of 4:3:1; 3) Solid state fermentation: put the mushroom bran culture medium in a fermentation reactor, control the moisture content of the mushroom bran culture medium between 10% and 15%, mix the mixed fermented culture with the volume-mass ratio of 10% into the mushroom bran culture medium well, and put the mushroom bran culture medium into the fermentation reactor for solid closed anaerobic fermentation for 75 hours at the fermentation temperature of 45 degrees centigrade; 4) Drying, crushing and packaging of fermented products: dry the fermented products in 3) in a dryer at 60 degrees centigrade, crush the fermented products with a pulverizer, convey through a screw conveyor and then package to obtain the edible mushroom bran fermented feed.
Embodiment 3: an edible mushroom bran fermented feed and a preparation method thereof An preparation method for an edible mushroom bran fermented feed comprises the following steps: 1) Preparation of mushroom bran culture medium: an edible mushroom bran culture medium is composed of 90kg cotton seed hulls, 10kg wheat bran, 3kg corn cob, 2kg lime, 6
1kg gypsum, 0.5kg urea and an appropriate amount of water. The above culture medium is used to culture edible mushrooms, and the harvested mushroom bran is used as the mushroom bran culture medium after routine nutrient determination.
2) Preparation of mixed fermented culture: well-growing streptococcus lactis, bacillus subtilis and candida utilis in the logarithmic growth phase are used to prepare the mixed fermented culture at the colony number ratio of 3:2:1; 3) Solid state fermentation: put the mushroom bran culture medium in a fermentation reactor, control the moisture content of the mushroom bran culture medium between 10% and 15%, mix the mixed fermented culture with the volume-mass ratio of 9% into the mushroom bran culture medium well, and put the mushroom bran culture medium into the fermentation reactor for solid closed anaerobic fermentation for 68 hours at the fermentation temperature of 40 degrees centigrade; 4) Drying, crushing and packaging of fermented products: dry the fermented products in 3) in a dryer at 55 degrees centigrade, crush the fermented products with a pulverizer, convey through a screw conveyor and then package to obtain the edible mushroom bran fermented feed.
Embodiment 4: an edible mushroom bran fermented feed and a preparation method thereof An preparation method for an edible mushroom bran fermented feed comprises the following steps: 1) Preparation of mushroom bran culture medium: an edible mushroom bran culture medium is composed of 90kg cotton seed hulls, 10kg wheat bran, 3kg corn cob, 2kg lime, 1kg gypsum, 0.5kg urea and an appropriate amount of water. The above culture medium is used to culture edible mushrooms, and the harvested mushroom bran is used as the mushroom bran culture medium after routine nutrient determination.
2) Preparation of mixed fermented culture: well-growing streptococcus lactis, bacillus subtilis and candida utilis in the logarithmic growth phase are used to prepare the mixed fermented culture at the colony number ratio of 2:3:1; 3) Solid state fermentation: put the mushroom bran culture medium in a fermentation reactor, control the moisture content of the mushroom bran culture medium between 10% 7 and 15%, mix the mixed fermented culture with the volume-mass ratio of 10% into the mushroom bran culture medium well, and put the mushroom bran culture medium into the fermentation reactor for solid closed anaerobic fermentation for 68 hours at the fermentation temperature of 37 degrees centigrade; 4) Drying, crushing and packaging of fermented products: dry the fermented products in 3) in a dryer at 52 degrees centigrade, crush the fermented products with a pulverizer, convey through a screw conveyor and then package to obtain the edible mushroom bran fermented feed.
Embodiment 5: an edible mushroom bran fermented feed and a preparation method thereof An preparation method for an edible mushroom bran fermented feed comprises the following steps: 1) Preparation of mushroom bran culture medium: an edible mushroom bran culture medium is composed of 90kg cotton seed hulls, 10kg wheat bran, 3kg corn cob, 2kg lime, 1kg gypsum, C.5kg urea and an appropriate amount of water. The above culture medium is used to culture edible mushrooms, and the harvested mushroom bran is used as the mushroom bran culture medium after routine nutrient determination. 2) Preparation of mixed fermented culture: well-growing streptococcus lactis, bacillus subtilis and candida utilis in the logarithmic growth phase are used to prepare the mixed fermented culture at the colony number ratio of 4:1:1; 3) Solid state fermentation: put the mushroom bran culture medium in a fermentation reactor, control the moisture content of the mushroom bran culture medium between 10% and 15%, mix the mixed fermented culture with the volume-mass ratio of 10% into the mushroom bran culture medium well, and put the mushroom bran culture medium into the fermentation reactor for solid closed anaerobic fermentation for 66 hours at the fermentation temperature of 42 degrees centigrade; 4) Drying, crushing and packaging of fermented products: dry the fermented products in 3) in a dryer at 60 degrees centigrade, crush the fermented products with a pulverizer, convey through a screw conveyor and then package to obtain the edible mushroom bran fermented feed. 8
Embodiment 6: performance study on fermented culture used in the invention Table 1 Performance study on fermented culture used in the invention 24hr 48hr Strain Add liquid Add liquid Not add Not add paraffin paraffin Strepto COOLS Grow, produce Grow, produce Grow, produce Grow, produce u lactis acid (yellow) acid (yellow) acid (yellow) acid (yellow) i ‚Top grows, bottom Top grows, bottom Top grows, bottom Top grows, bottom Candid does not grow, does not grow, does not grow, does not grow, a utilis produce acid produce acid produce acid produce acid (yellowish) (yellowish) (yellowish) (yellowish) Bacillu BN Grow Grow Grow Grow s subtilis The results showed that the three strains could grow under anaerobic conditions, and one strain of lactic acid bacteria and one strain of acetic acid bacteria produced acid.
In Msye medium, the comparative result of anaerobic growth and acid production ability was streptococcus lactis> candida utilis.
Msye medium was composed of 1% sucrose, 0.5% yeast extract, 0.5% peptone, 0.2% sodium acetate, 0.5% CaCO3, 0.16% bromocresol purple solution (1.6%) and 1.2% agar, which was sterilized for 20 minutes at 121 degrees centigrade.
Embodiment 7: Determination of nutrients in the mushroom bran fermented feed obtained in Embodiment 3 of the invention Determination items The mushroom bran fermented feed obtain in Embodiment 3 was determined according to the conventional nutrient determination method stipulated in the national standard, and the indexes of dry matter, crude protein, crude fiber, crude fat, nitrogen free extract, calcium and phosphorus for the mushroom bran were determined according to the conventional nutrient determination method stipulated in the national standard.
The results are shown in Table 2. Table 2 Main nutrients in mushroom bran fermented feed Item Content (%) Crude protein 26.42 Crude fiber 8.86 Crude fat 0.60 9
Crude ash 19.22 Nitrogen free extract 34.00 Calcium 3.01 Phosphorus 2.12 The experimental results show that the mushroom bran fermented feed obtained in the invention has high nutritional value. Embodiment 8: feeding effect of mushroom bran fermented feed obtained in Embodiment 3 of the invention on live pigs In this experiment, the single factor design is adopted to study the feeding effect of needle mushroom bran fermented feed on finishing pigs and the influence on the carcass quality, which provides a theoretical basis for the application of mushroom bran in the stockbreeding. 1 Materials and method
1.1 Experiment design The single factor design was adopted. The experiment was divided into 4 treatments , 6 repetitions (circles) Per treatment, 6 pigs per repetition. The treatment group | (control group) was fed with basal diet; the treatment group Il was fed with daily diet containing 10% mushroom bran fermented feed; the treatment group lll was fed with daily diet containing 15% mushroom bran fermented feed; the treatment group IV was fed with daily diet containing 20% mushroom bran fermented feed. The experiment lasted for 30 days.
1.2 Selection of experimental animals A total of 144 healthy DLY finishing pigs passing the conventional immunization program and having basically equal body weight were divided into 4 treatment groups on the principle of approximate body weight and same ratio of male to female. The average initial weight of experimental pigs was about 60kg.
1.3 Experimental diet The basal diet in the experiment was corn-soybean meal type, which was prepared according to iscenergetic and isonitrogenous principle and the nutritional requirement standard of NRC (1998) for 50-80kg pigs. The diet composition and the nutrient level are shown in table 3. 10
Table 3 Basal diet formula and nutrient level | Raw material Content (%) | Nutrient level Corn 69.25 | 3.10 | (MJ/kg) Wheat bran 16.67 | CP 14.00 Soybean meal 10.00 | CF 3.47 Rapeseed meal 1.51 | Lys 0.63 Lysine 0.07 | Met+Cys 0.47 Limestone powder 1.22 | Thr 0.49 Salt 0.30 | Ca 0.50 Premix 1.00 | Total P 0.42
1.4 Indexes Daily weight gain, feed intake, feed conversion ratio, diarrhea rate, incidence rate, mortality and elimination rate, dressing percentage and economic benefit during feeding period were calculated in repetitions. Backfat thickness, eye muscle area, lean meat percentage, fat content, intermuscular fat, pH value and meat color were deterined in the slaughter experiment.
1.5 Feeding and management Feed intake, defecation, morbidity and abnormality of pigs were recorded daily. The experimental pigs freely ate and drank. The routine disinfection system was strictly implemented in the pig house, and all treatment groups had the same feeding and management system. On the second day at the end of the experiment, 2 pigs were randomly sampled from each treatment group for the determination of slaughter performance.
1.6 Data processing The data obtained from the experiment were preliminarily processed by Excel. Then, one-way analysis of variance was conducted with SPSS11.0 software to test the significance of influence of the addition level of mushroom bran fermented feed on the production performance and carcass quality of pigs. If there is a significant difference among the groups, LSD method will be used for multiple comparisons of treatment groups. The test error was 11
5% and 1%. Data results were expressed by mean + standard deviation. 2 Experimental results
2.1 Influence of mushroom bran fermented feed on pig production performance As can be seen from Table 4, there were no significant differences (P>0.05) in daily weight gain and feed conversion ratio of pigs by comparing the treatment groups II, II and IV with the treatment group | (control group); there were no significant differences among experimental groups (P>0.05). The results showed that the mushroom bran fermented feed could substitute a certain proportion of corn and wheat bran in the diet finishing pigs. Table 4 Influence of mushroom bran fermented feed on pig production performance Treatment group | Treatment group II performance IN IV Initial weight 59.7541.35 60.5340.95 60234112 60504152 Final weight 88.41+1.52 88.97+1.92 88.75+1.89 89.21+2.13 Daily feed
2.83 2.66 2.65 2.64 intake Daily weight
955.33+110.27 948.00£94.23 950.67178.95 957.00+102.32 gain Feed conversion 2.75 2.81 2.79 2.76 ratio The results of slaughter determination are shown in Table 5. As can be seen from Table 5, there were no significant differences (P>0.05) in dressing percentage, backfat thickness, eye muscle area, lean meat percentage, fat content, intramuscular fat, pH value, meat color, etc. by comparing the treatment groups II, II and IV with the treatment group | (control group). The results showed that the substitution of mushroom bran for a certain proportion of corn and wheat bran in the diet of finishing pigs had no obvious influence on pork quality. Table 5 Influence of mushroom bran fermented feed on pig slaughter performance "Determination Treatmentgroup Treatmentgroup Treatmentgroup Treatment group 12 item I ll IN IV Pre-slaughter
87.31+1.33 89.52+1.57 88.64+1.21 89.13+1.75 weight (kg) Dressing
73.10+1.50 74.15+3.40 73.28+2.96 73.55+2.74 percentage Backfat
1.90+0.23 1.98+0.25 1.94+0.23 1.96+0.26 thickness (cm) eye muscle area
37.3313.10 37.25+2.94 37.21+2.69 36.99+3.11 (cm?) Lean meat
63.21+2.05 63.01+1.97 63.4112.25 63.4012.22 percentage Fat content 18.251t2.21 19.68+2.18 18.4913.81 18.46+0.83 Intermuscular
2.12+0.13 2.2010.11 2.2510.17 2.31+0.19 fat pH value 6.1 6.1 6.1 6.2 Meat color 3 3 3 3
2.3 Comparison of breeding costs The influence of mushroom bran fermented feed on the feed cost per kg weight gain is shown in Table 6. In the mushroom bran fermented feed group, the feed cost for the weight gain of live pigs was respectively 4.6%, 5.0% and 5.7% lower than that of the control group. At present, the products have been industrially applied in many livestock farms and have achieved good economic benefits. Table 6 Influence of mushroom bran fermented feed in the invention on breeding costs Treatment Treatment Treatment Treatment tem group | group II group III group IV Feed price
1.610 1.501 1.507 1.514 (RMB/kg) Feed cost per kg 442 4.22 4.20 417 weight gain (RMB) 13
Comparison (%) 100 95.4 95.0 94.3 14

Claims (8)

ConclusiesConclusions 1. Gefermenteerd voer met eetbaar paddestoelresidu wordt vervaardigd met eetbaar paddestoelresidu als het ruwe materiaal alsmede streptococcus lactis, bacillus subtilis en candida utilis als de gemengde gefermenteerde cultuur door fermentatie in vaste toestand, in het bijzonder omvattend de volgende stappen: 1) vervaardiging van paddestoelresidu-cultuurmedium: een eetbaar paddestoelresidu- cultuurmedium bestaat uit 90kg katoenzaadschillen, 10kg tarwezemelen, 3kg maiskolf, 2kg kalk, 1kg gips, 0,5kg ureum en een geschikte hoeveelheid water. Het bovengenoemde cultuurmedium wordt gebruikt om eetbare paddestoelen te kweken, en het geoogste paddestoelresidu wordt gebruikt als het paddestoelresidu-cultuurmedium na een routinebepaling van voedingsstoffen.1. Edible mushroom residue fermented feed is manufactured with edible mushroom residue as the raw material as well as streptococcus lactis, bacillus subtilis and candida utilis as the mixed fermented culture by solid state fermentation, specifically including the following steps: 1) preparation of mushroom residue culture medium: an edible mushroom residue culture medium consists of 90kg cotton seed husk, 10kg wheat bran, 3kg corn cob, 2kg lime, 1kg gypsum, 0.5kg urea and an appropriate amount of water. The above culture medium is used to cultivate edible mushrooms, and the harvested mushroom residue is used as the mushroom residue culture medium after routine determination of nutrients. 2) vervaardiging van een gemengde gefermenteerde cultuur: goed groeiende streptococcus lactis, bacillus subtilis en candida utilis in de logaritmische groeifase worden gebruikt om de gemengde gefermenteerde cultuur te vervaardigen met de koloniegetal- verhouding van 2-4:1-3:1; 3) fermentatie in vaste toestand: plaats het paddestoelresidu-cultuurmedium in een fermentatiereactor, regel het vochtgehalte van het paddestoelresidu-cultuurmedium tussen 10% en 15%, meng de gemengde gefermenteerde cultuur met de volume-massa-verhouding van 7%- 10% in de paddestoelresidu-cultuurmediumput, en plaats het paddestoelresidu-cultuurmedium in de fermentatiereactor voor vaste gesloten anaërobe fermentatie gedurende 60-75 uur bij de fermentatietemperatuur van 35-45 graden Celsius; 4) drogen, vermalen en verpakken van gefermenteerde producten: droog de gefermenteerde producten in 3) in een droger bij 50-60 graden Celsius, vermaal de gefermenteerde producten met een poedermolen, transporteer ze door een schroeftransporteur en verpak ze dan om het gefermenteerde voer uit eetbaar paddestoelresidu te verkrijgen.2) preparation of a mixed fermented culture: well-growing streptococcus lactis, bacillus subtilis and candida utilis in the logarithmic growth phase are used to prepare the mixed fermented culture with the colony number ratio of 2-4:1-3:1; 3) solid state fermentation: put the mushroom residue culture medium into a fermentation reactor, control the moisture content of the mushroom residue culture medium between 10% and 15%, mix the mixed fermented culture with the volume to mass ratio of 7%-10% the mushroom residue culture medium well, and put the mushroom residue culture medium into the fermentation reactor for solid closed anaerobic fermentation for 60-75 hours at the fermentation temperature of 35-45 degrees Celsius; 4) drying, grinding and packaging of fermented products: dry the fermented products in 3) in a dryer at 50-60 degrees Celsius, grind the fermented products with a powder mill, convey them through a screw conveyor, and then pack them to export the fermented feed edible mushroom residue. 2. Vervaardigingswerkwijze voor een gefermenteerd voer met eetbaar paddestoelresidu volgens conclusie 1, met het kenmerk, dat een zaadmedium voor streptococcus lactis bestaat uit 1% oplosbaar zetmeel, 5% corn steep liquor en 0,5% gistpoeder, dat een pH van 6,8-7,0 heeft, en gedurende 20 minuten wordt gesteriliseerd bij 121 graden Celsius en gedurende 24-28 uur wordt gekweekt bij 32-35 graden Celsius.A manufacturing method for a fermented feed containing edible mushroom residue according to claim 1, characterized in that a seed medium for streptococcus lactis consists of 1% soluble starch, 5% corn steep liquor and 0.5% yeast powder, which has a pH of 6.8. -7.0, and is sterilized at 121 degrees Celsius for 20 minutes and cultured at 32-35 degrees Celsius for 24-28 hours. 3. Vervaardigingswerkwijze voor een gefermenteerd voer met eetbaar paddestoelresidu volgens conclusie 1, met het kenmerk, dat een zaadmedium voor bacillus subtilis bestaat uit 0,5% gistextract, 1% peptoon en 1% natriumchloride, dat een pH van 7,0 heeft, en gedurende 30- 34 uur wordt gekweekt bij 34-37 graden Celsius.A manufacturing method for a fermented feed containing edible mushroom residue according to claim 1, characterized in that a seed medium for bacillus subtilis consists of 0.5% yeast extract, 1% peptone and 1% sodium chloride having a pH of 7.0, and cultured for 30-34 hours at 34-37 degrees Celsius. 4. Vervaardigingswerkwijze voor een gefermenteerd voer met eetbaar paddestoelresidu volgens conclusie 1, met het kenmerk, dat een zaadmedium voor candida utilis bestaat uit 12A manufacturing method for a fermented feed containing edible mushroom residue according to claim 1, characterized in that a seed medium for candida utilis consists of 12 Brix wort, dat gedurende 30 minuten wordt gesteriliseerd bij 108 graden Celsius en gedurende 18-24 uur wordt gekweekt bij 33-36 graden Celsius.Brix wort, which is sterilized at 108 degrees Celsius for 30 minutes and incubated at 33-36 degrees Celsius for 18-24 hours. 5. Vervaardigingswerkwijze voor een gefermenteerd voer met eetbaar paddestoelresidu volgens conclusie 1, met het kenmerk, dat de de voorkeur verdienende koloniegetal-verhouding van streptococcus lactis tot bacillus subtilis tot candida utilis 3:2:1 is, de de voorkeur verdienende fermentatietemperatuur in 3) 40 graden Celsius is, en de de voorkeur verdienende fermentatietijd 68 uur is.The manufacturing method for a fermented feed containing edible mushroom residue according to claim 1, characterized in that the preferred colony number ratio of streptococcus lactis to bacillus subtilis to candida utilis is 3:2:1, the preferred fermentation temperature in 3) is 40 degrees Celsius, and the preferred fermentation time is 68 hours. 6. Toepassing van het gefermenteerde voer met eetbaar paddestoelresidu volgens conclusie 1 als een substituut voor het gebruikelijke gefermenteerde voer van het vee en pluimvee.Use of the fermented feed containing edible mushroom residue according to claim 1 as a substitute for the usual fermented feed of the livestock and poultry. 7. Toepassing volgens conclusie 6, met het kenmerk, dat het vee en pluimvee levende varkens zijn.Use according to claim 6, characterized in that the livestock and poultry are live pigs. 8. Toepassing volgens conclusie 7, met het kenmerk, dat het gewichtspercentage van het gefermenteerde voer met eetbaar paddestoelresidu 10%-20% van de dagelijkse voeding is.Use according to claim 7, characterized in that the weight percentage of the fermented feed with edible mushroom residue is 10%-20% of the daily diet.
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