CN102524570B - Method for preparing flavored pig cultivation feed - Google Patents
Method for preparing flavored pig cultivation feed Download PDFInfo
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- CN102524570B CN102524570B CN 201110453052 CN201110453052A CN102524570B CN 102524570 B CN102524570 B CN 102524570B CN 201110453052 CN201110453052 CN 201110453052 CN 201110453052 A CN201110453052 A CN 201110453052A CN 102524570 B CN102524570 B CN 102524570B
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- Prior art keywords
- soybean protein
- weight
- feed
- parts
- fermentation
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- 238000000034 method Methods 0.000 title abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 47
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims description 35
- 235000015277 pork Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 10
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 238000009395 breeding Methods 0.000 claims description 7
- 230000001488 breeding effect Effects 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013372 meat Nutrition 0.000 abstract description 4
- 241000282887 Suidae Species 0.000 abstract description 2
- 241000186660 Lactobacillus Species 0.000 abstract 2
- 229940039696 lactobacillus Drugs 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 238000005507 spraying Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 5
- 230000003115 biocidal effect Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000008021 deposition Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000003975 animal breeding Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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- Fodder In General (AREA)
Abstract
The invention discloses a method for preparing a flavored pig cultivation feed which can improve pig quality and increase pig flavor. The method comprises the following steps of: adding 4-6 parts by weight of soybeans into 8-12 parts by weight of water, and crushing the mixture in a soybean milk maker to a uniform soybean protein pulp; adding warm water with the temperature of 32-35 DEG C into a container until the total weight of the soybean protein pulp becomes 800-1200 parts; adding 8-12 parts by weight of lactobacillus into the soybean protein pulp, and uniformly stirring the soybean protein pulp; uniformly spraying the prepared soybean protein pulp onto 9500-11000 parts by weight of feed; fermenting the mixture at room temperature for 6-12 h; and preparing into pig cultivation feed after fermentation. By using the method for adding lactobacillus and soybean milk into the feed, the feed is fermented to improve the feeding efficacy of the feed, and the resistance of pigs and the flavor and quality of meat are improved.
Description
Technical field
The present invention relates to a kind of preparation method of animal-breeding feed, especially a kind of feed producing method for the cultivation pork pig.
Background technology
In the pork pig cultivation, the selection of feed is extremely important, directly affects meat quality and the output height of pork pig.At present, a large amount of materials such as antibiotic and hormone that add in the normal diet of pork pig cultivation, it pays attention to the indexs such as the pig speed of growth, lean meat percentage, the price of deed, and pig flesh flavor is out in the cold.
Summary of the invention
The technical problem that the present invention solves provides a kind of preparation method that can improve the pork pig quality, improve the flavored pig cultivation feed of pig flesh flavor.
In order to solve the problems of the technologies described above, technical scheme provided by the invention is, a kind of preparation method of flavored pig cultivation feed may further comprise the steps: step 1: be that to add weight be that the water of 8-12 part is smashed in soy bean milk making machine until become even soybean protein slurry for the soya bean of 4-6 part with weight; Step 2: above-mentioned soybean protein slurry is poured in the container, added temperature in the container and be 32～35 ℃ warm water, until soybean protein slurry gross weight is 800-1200 part, and to keep soybean protein to starch temperature be 26～30 ℃; Step 3: adding weight in the slurry of soybean protein described in the step 2 is the Bacillus acidi lactici of 8-12 part, and stirs evenly; Step 4: it is in 9500～11000 parts the feed that the soybean protein that makes in step 3 slurry evenly is sprayed onto weight; Ferment, when indoor temperature time fermentation more than 28 ℃ 6～7 hours, when indoor temperature fermentation 12～6 hours during at 20 ℃～28 ℃, when indoor temperature fermentation 12～24 hours below 20 ℃ the time; Step 5: make the pork pig breeding feed after the fermentation;
Preferred version, step 1: be that to add weight be that 10 parts water is smashed in soy bean milk making machine until become even soybean protein slurry for 5 parts soya bean with weight; Step 2: above-mentioned soybean protein slurry is poured in the container, added temperature in the container and be 33 ℃ warm water, until soybean protein slurry gross weight is 1000 parts, and to keep soybean protein to starch temperature be 26～30 ℃; Step 3: adding weight in the slurry of soybean protein described in the step 2 is 10 parts Bacillus acidi lactici, and stirs evenly; Step 4: it is in 10000 parts the feed that the soybean protein slurry that the step 3 kind is made evenly is sprayed onto weight; Ferment, when indoor temperature time fermentation 6～7 hours at 28～35 ℃, fermentation is 7～12 hours when indoor temperature is between 20 ℃～28 ℃, when indoor temperature fermentation 12～24 hours during at 10～20 ℃; Step 5: make the pork pig breeding feed after the fermentation.
Be compared with existing technology, the preparation method of flavored pig cultivation feed provided by the invention, the method of Bacillus acidi lactici and soya-bean milk is added in employing in the feed, feed fermented improve feed and raise effect, overall process is not added any medicine and antibiotic, the pork of feeding the production of fodder of the present invention's preparation does not have medicament residue, and has improved the resistivity of pig by adding Bacillus acidi lactici, and pig flesh flavor and meat quality.
The specific embodiment
In the prior art, often add antibiotic and medicine in the pork pig feed preparation process, in order to improve resistivity and the growth rate of pig, its shortcoming is that the meat quality of pig and flavor quality can be had a strong impact on; The invention provides a kind of brand-new pork pig feed producing method, can solve above-mentioned deficiency.
Specifically, the invention provides a kind of preparation method of flavored pig cultivation feed, especially for the DLY ternary pigs.
Embodiment one:
Step 1: be that to add weight be that 8 parts water is smashed in soy bean milk making machine until become even soybean protein slurry for 4 parts soya bean with weight; Step 2: above-mentioned soybean protein slurry is poured in the container, added temperature in the container and be 32 ℃ warm water, until soybean protein slurry gross weight is 800 parts, and to keep soybean protein to starch temperature be 26 ℃; Step 3: adding weight in the slurry of soybean protein described in the step 2 is 8 parts Bacillus acidi lactici, and stirs evenly; Step 4: it is in 9500 parts the feed that the soybean protein slurry that the step 3 kind is made evenly is sprayed onto weight; Ferment, fermented 7 hours at 28 ℃ when indoor temperature, fermentation is 6 hours when indoor temperature is 32 ℃; Step 5: make the pork pig breeding feed after the fermentation.
Embodiment two:
Step 1: be that to add weight be that 12 parts water is smashed in soy bean milk making machine until become even soybean protein slurry for 6 parts soya bean with weight; Step 2: above-mentioned soybean protein slurry is poured in the container, added temperature in the container and be 35 ℃ warm water, until soybean protein slurry gross weight is 1200 parts, and to keep soybean protein to starch temperature be 30 ℃; Step 3: adding weight in the slurry of soybean protein described in the step 2 is 12 parts Bacillus acidi lactici, and stirs evenly; Step 4: it is in 11000 parts the feed that the soybean protein slurry that the step 3 kind is made evenly is sprayed onto weight; Ferment, fermented 10 hours at 22 ℃ when indoor temperature, fermentation is 8 hours when indoor temperature is 26 ℃; Step 5: make the pork pig breeding feed after the fermentation.
Embodiment three:
Step 1: be that to add weight be that 10 parts water is smashed in soy bean milk making machine until become even soybean protein slurry for 5 parts soya bean with weight; Step 2: above-mentioned soybean protein slurry is poured in the container, added temperature in the container and be 33 ℃ warm water, until soybean protein slurry gross weight is 1000 parts, and to keep soybean protein to starch temperature be 26～30 ℃; Step 3: adding weight in the slurry of soybean protein described in the step 2 is 10 parts Bacillus acidi lactici, and stirs evenly; Step 4: it is in 10000 parts the feed that the soybean protein slurry that the step 3 kind is made evenly is sprayed onto weight; Ferment, fermentation is 24 hours when indoor temperature is 10 ℃, and fermentation is 12 hours when indoor temperature is 20 ℃; Step 5: make the pork pig breeding feed after the fermentation.
Need to prove, feed described in the embodiment can be selected creep feed, and creep feed is as the criterion with product sold on the market, basically can both meet the requirements; Described feed can also be child care material, little pig feed, middle pig feed, large pig feed and local flavor deposition material, and their constituent is as shown in the table:
| The child care material | Little pig feed | Middle pig feed | Large pig feed | Local flavor deposition material | |
| Corn | 615 | 635 | 665 | 670 | 565 |
| Dregs of beans | 195 | 235 | 220 | 210 | 165 |
| Fish meal | 25 | 15 | 25 | ||
| Soybean oil | 15 | 15 | 10 | 10 | |
| Wheat bran | 25 | 50 | 50 | 80 | 185 |
| Premix 1 | 150 | ||||
| Premix 2 | 40 | ||||
| Premix 3 | 40 | ||||
| Premix 4 | 40 | ||||
| Premix 5 | |||||
| Premix 6 | |||||
| Premix 7 | 50 | ||||
| Metabolizable energy Kc | 3395 | 3280 | 3245 | 3150 | 3100 |
| Thick egg % | 19.3 | 17.50 | 16.50 | 15.50 | 16.5 |
| Calcium % | 0.90 | 0.85 | 0.79 | 0.80 | 1.05 |
| Phosphorus % | 0.35 | 0.30 | 0.21 | 0.22 | 0.34 |
| Lysine % | 1.31 | 1.05 | 0.97 | 0.87 | 0.90 |
| Methionine % | 0.49 | 0.35 | 0.29 | 0.27 | 0.30 |
| Threonine % | 0.90 | 0.74 | 0.69 | 0.64 | 0.65 |
Wherein, premix can both meet the demands from buying on the market.
Claims (2)
1. the preparation method of a flavored pig cultivation feed is characterized in that, may further comprise the steps: step 1: be that to add weight be that the water of 8-12 part is smashed in soy bean milk making machine until become even soybean protein slurry for the soya bean of 4-6 part with weight; Step 2: above-mentioned soybean protein slurry is poured in the container, added temperature in the container and be 32～35 ℃ warm water, until soybean protein slurry gross weight is 800-1200 part, and to keep soybean protein to starch temperature be 26～30 ℃; Step 3: adding weight in the slurry of soybean protein described in the step 2 is the Bacillus acidi lactici of 8-12 part, and stirs evenly; Step 4: it is in 9500～11000 parts the feed that the soybean protein that makes in step 3 slurry evenly is sprayed onto weight; Ferment, when indoor temperature time fermentation more than 28 ℃ 6～7 hours, when indoor temperature fermentation 12～6 hours during at 20 ℃～28 ℃, when indoor temperature fermentation 12～24 hours below 20 ℃ the time; Step 5: make the pork pig breeding feed after the fermentation.
2. the preparation method of described flavored pig cultivation feed according to claim 1 is characterized in that step 1: be that to add weight be that 10 parts water is smashed in soy bean milk making machine until become even soybean protein slurry for 5 parts soya bean with weight; Step 2: above-mentioned soybean protein slurry is poured in the container, added temperature in the container and be 33 ℃ warm water, until soybean protein slurry gross weight is 1000 parts, and to keep soybean protein to starch temperature be 26～30 ℃; Step 3: adding weight in the slurry of soybean protein described in the step 2 is 10 parts Bacillus acidi lactici, and stirs evenly; Step 4: it is in 10000 parts the feed that the soybean protein that makes in step 3 slurry evenly is sprayed onto weight; Ferment, when indoor temperature time fermentation 6～7 hours at 28～35 ℃, fermentation is 7～12 hours when indoor temperature is between 20 ℃～28 ℃, when indoor temperature fermentation 12～24 hours during at 10～20 ℃; Step 5: make the pork pig breeding feed after the fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110453052 CN102524570B (en) | 2011-12-30 | 2011-12-30 | Method for preparing flavored pig cultivation feed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110453052 CN102524570B (en) | 2011-12-30 | 2011-12-30 | Method for preparing flavored pig cultivation feed |
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| Publication Number | Publication Date |
|---|---|
| CN102524570A CN102524570A (en) | 2012-07-04 |
| CN102524570B true CN102524570B (en) | 2013-04-03 |
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| CN 201110453052 Expired - Fee Related CN102524570B (en) | 2011-12-30 | 2011-12-30 | Method for preparing flavored pig cultivation feed |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561994A (en) * | 2016-11-14 | 2017-04-19 | 安徽省领航动物保健品有限责任公司 | Pig feed additive containing folic acid |
| CN106578498A (en) * | 2016-11-14 | 2017-04-26 | 安徽省领航动物保健品有限责任公司 | Pig feed additive prepared from maifan stones by fermentation method |
| CN106509437A (en) * | 2016-11-14 | 2017-03-22 | 安徽省领航动物保健品有限责任公司 | Additive for pig feed, capable of solving problem of indigestion for new corn |
| CN106561975A (en) * | 2016-11-14 | 2017-04-19 | 安徽省领航动物保健品有限责任公司 | Biologically-fermented pig feed additive for production of antibiotic-free pork |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998369A (en) * | 2006-12-27 | 2007-07-18 | 辽宁东亚种业有限公司 | Bo-gen double micro-organism protein forage |
| CN101019609A (en) * | 2007-03-22 | 2007-08-22 | 浙江大学 | Solid fermentation process for producing natto bacillus feed additive with bean dregs |
| CN100586302C (en) * | 2007-04-18 | 2010-02-03 | 上海邦成生物科技有限公司 | Fodder additive having immunologic enhancement in growing and preparation method thereof |
| CN101066090B (en) * | 2007-05-28 | 2012-05-23 | 李治德 | Aweto activated reinforced immunological feed additive and its production process |
| CN101317630B (en) * | 2007-06-05 | 2010-12-01 | 文艺 | Sucker pig concentrated feed combined formula |
| CN101181019B (en) * | 2007-12-13 | 2010-12-01 | 济南和美华动物营养品有限公司 | Feedstuff for pigling replacing milk |
| CN101497910A (en) * | 2008-01-31 | 2009-08-05 | 海城市宏大牧业有限公司 | Method for preparing enzymolysis oligopeptide protein |
| CN101530160B (en) * | 2008-03-10 | 2011-11-23 | 北京大北农科技集团股份有限公司 | Preparation method of microecological preparation of lactobacillus |
| CN100531592C (en) * | 2008-03-10 | 2009-08-26 | 深圳市金新农饲料股份有限公司 | Feed for pigling |
| CN101288439B (en) * | 2008-06-05 | 2011-01-19 | 赵仲芳 | Production method of straw fermented feed |
| CN101940267B (en) * | 2010-09-09 | 2013-05-29 | 上海创博生态工程有限公司 | Method for preparing microbial fermentation feed for improving pork quality |
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| ASS | Succession or assignment of patent right |
Owner name: SHANDONG YANGGU HUAXIN CULTIVATION CO., LTD. Effective date: 20121130 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Li Hua Inventor after: Sun Yuxian Inventor after: Pan Fuzhang Inventor before: Li Hua Inventor before: Sun Yuxian |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: LI HUA SUN YUXIAN TO: LI HUA SUN YUXIAN PAN FUZHANG |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20121130 Address after: Miao road Laoshan District 266061 Shandong city of Qingdao Province, No. 36 in the center of B building room 906 Applicant after: Qingdao Saibodi Technology Co.,Ltd. Applicant after: Shandong Yanggu Huaxin Culture Co., Ltd. Address before: Miao road Laoshan District 266061 Shandong city of Qingdao Province, No. 36 in the center of B building room 906 Applicant before: Qingdao Saibodi Technology Co.,Ltd. |
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Granted publication date: 20130403 Termination date: 20181230 |