CN106937710A - It is adapted to the fermented feed and application method of mink furring period - Google Patents
It is adapted to the fermented feed and application method of mink furring period Download PDFInfo
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- 241000772415 Neovison vison Species 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 97
- 230000004151 fermentation Effects 0.000 claims abstract description 97
- 239000000203 mixture Substances 0.000 claims abstract description 45
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 235000005911 diet Nutrition 0.000 claims abstract description 20
- 230000037213 diet Effects 0.000 claims abstract description 20
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 15
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 241000482268 Zea mays subsp. mays Species 0.000 claims abstract description 14
- 230000008961 swelling Effects 0.000 claims abstract description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 10
- 210000004209 hair Anatomy 0.000 abstract description 6
- 235000003717 Boswellia sacra Nutrition 0.000 abstract description 3
- 240000007551 Boswellia serrata Species 0.000 abstract description 3
- 235000012035 Boswellia serrata Nutrition 0.000 abstract description 3
- 239000004863 Frankincense Substances 0.000 abstract description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- 239000005667 attractant Substances 0.000 abstract description 2
- 230000031902 chemoattractant activity Effects 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 60
- 230000001580 bacterial effect Effects 0.000 description 36
- 229910052757 nitrogen Inorganic materials 0.000 description 30
- 235000019621 digestibility Nutrition 0.000 description 21
- 239000000463 material Substances 0.000 description 19
- 241001508687 Mustela erminea Species 0.000 description 13
- 238000012360 testing method Methods 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 9
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 229910052698 phosphorus Inorganic materials 0.000 description 8
- 239000011574 phosphorus Substances 0.000 description 8
- 235000019750 Crude protein Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 230000035611 feeding Effects 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 235000019784 crude fat Nutrition 0.000 description 5
- 241000282339 Mustela Species 0.000 description 4
- 230000002550 fecal effect Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 101001018259 Homo sapiens Microtubule-associated serine/threonine-protein kinase 1 Proteins 0.000 description 2
- 101000693728 Homo sapiens S-acyl fatty acid synthase thioesterase, medium chain Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 102100025541 S-acyl fatty acid synthase thioesterase, medium chain Human genes 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000009313 farming Methods 0.000 description 2
- 235000021050 feed intake Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 230000002485 urinary effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010059410 Faecaluria Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 238000010162 Tukey test Methods 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 235000011167 hydrochloric acid Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
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- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Fodder In General (AREA)
Abstract
It is adapted to the fermented feed of mink furring period, it is, by 8 10h that fermented after fresh milk inoculating lactic acid bacterium at a temperature of 38 45 DEG C, to be blended into saccharomycete and bacillus subtilis forms mixture I；By popcorn and expanded soybean according to 2:1 weight is than composition mixture II；Mixture I and mixture II are pressed 2:The mixing of 3 ratios, which is put into unidirectional fermentation bag in 35 40 DEG C of incubators, carries out 60 84h secondary fermentations；Wherein, the ratio of lactic acid bacteria and fresh milk is 0.8 1.2g/L, and the ratio of saccharomycete and popcorn is 4 6g/kg, and the ratio of bacillus subtilis and swelling soya dreg is 8 12g/kg.During feeding, 10% the 15% of mink diet is replaced with the fermented feed, makes to contain 12% fermented feed in mink diet.The fermented feed color of the present invention is golden yellow, does not lump loosely, there is obvious frankincense taste, has good attractant effect to mink.Using the fermented feed and feeding method of the present invention, the mink of cultivation moults soon, and fine hair is fine and close, and fur quality is good.
Description
Technical field
The present invention relates to a kind of fermented feed, the fermented feed of specifically a kind of suitable mink furring period and make
Use method.
Background technology
Plant feed is generally steamed into steamed bread of corn in traditional mink daily ration manufacturing process and carries out shortening, in recent years,
Plant feed can carry out expanding treatment to improve the digestibility of mink.Fermentation process plant feed also obtains recognizing for raiser
Can, but the water content and price of fermented feed are limited to, fermented feed is no largely to be used aborning.With other animal phases
Alimentary canal than mink is shorter, and enteron aisle is short, and the amylase for digesting glandular secretion is less, weak to plant feed digestion power.Therefore
Plant feed has to use and is restricted in mink daily ration.
Frankincense taste containing 3% lactoprotein, amino acid balance, and milk in milk plays a part of food calling to mink,
Since 2014, some local milk prices are ultralow, and mink farming family can buy milk and feed mink, but fresh milk is due to storage
Deposit it is improper be easy to occur it is rotten.And contain lactose in milk, easily cause the lactose intolerance of mink.
Therefore, my unit entered long-felt experiment, was fermented using milk and plant feed, drew a kind of be adapted to
The fermented feed of mink furring period.
The content of the invention
Mended to make full use of cheap fresh milk, and combine the nutrition of the digestive characteristic and furring period of mink
Fill, using milk and vegetable raw material as raw material, be equipped with strain production fermented feed, be small-sized fur-bearing animal (particularly mink)
The safe handling of raiser's milk provides scientific and reasonable method.The present invention provides a kind of fermentation of suitable mink furring period
Feed and application method.
The present invention proposes following technical scheme：A kind of fermented feed of suitable mink furring period, it is characterised in that it
It is, by the 8-10h that fermented after fresh milk inoculating lactic acid bacterium at a temperature of 38-45 DEG C, to be blended into saccharomycete and bacillus subtilis is formed
Mixture I；By popcorn and expanded soybean according to 2:1 weight is than composition mixture II；Mixture I and mixture II are pressed
2:The mixing of 3 ratios is put into unidirectional fermentation bag the progress 60-84h secondary fermentations in 35-40 DEG C of incubator；
Wherein, the ratio of lactic acid bacteria and fresh milk is 0.8-1.2g/L, and the ratio of saccharomycete and popcorn is 4-6g/
The ratio of kg, bacillus subtilis and swelling soya dreg is 8-12g/kg.
It is further preferred that it is by the 8h that fermented after fresh milk inoculating lactic acid bacterium at a temperature of 40 DEG C, saccharomycete is blended into
Mixture I is formed with bacillus subtilis；By popcorn and expanded soybean according to 2:1 weight is than composition mixture II；Will
Mixture I and mixture II press 2:The mixing of 3 ratios is put into unidirectional fermentation bag the progress 72h secondary fermentations in 38 DEG C of incubators；
Wherein, the ratio of lactic acid bacteria and fresh milk is 1g/L, and the ratio of saccharomycete and popcorn is 5g/kg, withered grass bud
The ratio of spore bacillus and swelling soya dreg is 10g/kg.
A kind of application method of the fermented feed of suitable mink furring period, it is characterised in that the 10%- of mink diet
15% is replaced with the fermented feed.
It is preferred that, make to contain 12% fermented feed in mink diet.
Beneficial effect：
In order to confirm the effect of the present invention, following experiment is done：
1 materials and methods
1.1 test materials
Experiment is purchased from Angel Yeast Co., Ltd with saccharomycete, and lactic acid bacteria is purchased from Beijing Chuan Xiu Science and Technology Ltd.s,
Bacillus subtilis is purchased from Beijing Chuan Xiu Science and Technology Ltd.s, and expanded soybean and popcorn are common commercially available.Fermented feed exists
Laboratory makes by oneself.The single strain secondary fermentation used in process of the test be by 45 DEG C of fresh milk inoculating lactic acid bacterium fermentation 8h, it is and swollen
Change corn-expanded soybean (2:1) 2 are pressed:The mixing of 3 ratios is put into unidirectional fermentation bag carries out bis- hairs of 72h in 38 DEG C of incubators
Ferment.Saccharomycete and bacillus subtilis are mixed into the milk that three bacterial strain secondary fermentations are then fermented in single strain secondary fermentation；
Corn-soybean is then pressed 2 by single (three) bacterial strain one time fermentation:Lactic acid bacteria (lactic acid bacteria, saccharomycete are mixed into 1 ratio mixing, fresh milk
And bacillus subtilis) and popcorn-expanded soybean (2:1) 2 are pressed:The mixing of 3 ratios is put into unidirectional fermentation bag in 38 DEG C of trainings
Support in case and cultivate 6 days.
1.2 experimental animals and experimental design
The coffee-like mink 60 of selection health, each 30 of male and female, single cage is raised.Experiment is divided into 5 groups, every group of 12 repetitions,
Each 6 repetitions of male and female (being 1 repetition per cage).Contain 12% fermented feed in diet based on I group, other each group diets.II group
Fermentation material is that single strain secondary fermentation, III group of fermentation material are three bacterial strain secondary fermentations, IV group of fermentation material for single strain once
Fermentation, V group of fermentation material is three bacterial strain one time fermentations.
1.3 feedings and managements and experiment diet
Test and carried out in Qingdao City's Jimo mink farming, experiment mink is raised using booth, the equal single cage (40cm of mink
× 40cm × 60cm) raise.Diet is fed in fresh material form, and daily 07:30 and 15:30 respectively feeding 1 times, free choice feeding, freely
Drinking-water, per the actual feed intake of day entry.The diet composition and nutritional ingredient of each test group are shown in Table 1.
The diet of table 1 is constituted and trophic level (%)
Table 1 Composition and nutrients levels of experimental diets
In table 1, metabolic energy is calculated value, and remaining is measured value, based on dry matter basis.
1.4 testing equipments
Spectrophotometer UV754N Shanghai Precision Scientific Apparatus Co., Ltd, SAST of high-temperature electric resistance furnace KSJ-60-11 Longkou City
Instrument Ltd., incubator PH-140 (A) Shanghai Qi Xin scientific instrument Co., Ltd, the neat glad science in water-bath HWS-26 Shanghai
Instrument Ltd., the instrument company of SAST of type Longkou City of drying box 202, pH meter STARTER3100 Ao Haosi instruments (Shanghai) have
Limit company.
1.5 testing indexs and method
Metabolic test is carried out after pre- feeding in 3 days.Experiment uses full excrement method, collects the mink fecaluria of 3 days, and with 10%
Sulfuric acid fixed nitrogen, while gathering feed sample.Air-drying sample is made in 65 DEG C of oven for drying of excrement sample and feed sample, and sample comminution crosses 40 mesh
Sieve, determines excrement and ash insoluble in hydrochloric acid, crude protein, crude fat, dry, calcium, phosphorus and amino acid content in feed, and calculate
Go out nutrient digestibility；And determine the nitrogen content in urine.
Crude protein (total nitrogen) content assaying method is with reference to GB/T 6432-1994；Crude fat is determined with reference to GB/T 6433-
2006；Dry matter content is determined with reference to GB/T 6435-2006；Crude ash content is with reference to GB/T 6438-2007；Calcium catalyst is joined
According to GB/T 6436-2002；Phosphorus is determined with reference to GB/T 6437-2002.
Certain nutritive digestibility (%)=(certain nutriment intake-certain nutriment discharge rate)/certain nutriment
Intake × 100；
Nitrogen retention (g/d)=eat nitrogen-fecal nitrogen discharge rate-urinary nitrogen discharge rate；
Net protein utilization (%)=(deposition nitrogen/eat nitrogen) × 100；
Protein biological value (%)=and [nitrogen retention/eat nitrogen-fecal nitrogen discharge rate)] × 100.
1.6 data processings
And variance analysis is carried out using the MIXED processes in the softwares of SAS 9.3, least squares means and standard error are calculated,
Multiple range test is carried out to least squares means with Tukey methods.Inspection error is 5% level.
2 results and analysis
Influence of 2.1 fermented feeds to mink nutritive digestibility
As shown in Table 2, influence significant difference (P of the different fermentations material to mink excrement pH<0.05).Mink to crude protein,
Phosphorus, ash content, the digestibility significant difference (P of dry<0.05), dry matter intakes amount significant difference (P of the mink to several diets
<0.05).To the not notable (P of digestibility difference of crude fat and calcium>0.05).Influence control of the different fermentations material to mink excrement
Group, three bacterial strain secondary fermentation groups, single strain one time fermentation group is significantly higher than single strain secondary fermentation group and three bacterial strain one time fermentations
Group.The bacterial strain secondary fermentation group of digestibility three of crude protein is significantly higher than control group, single strain secondary fermentation group, single strain and once sent out
Ferment group and three bacterial strain one time fermentation groups.The bacterial strain secondary fermentation group of digestibility three of phosphorus is significantly higher than the secondary hair of control group, single strain
Ferment group, single strain one time fermentation group and three bacterial strain one time fermentation groups；Single strain one time fermentation group is significantly higher than control group and single bacterium
Strain secondary fermentation group.The bacterial strain secondary fermentation group of digestibility three of ash content is significantly higher than control group.The bacterial strain of digestibility three of dry
Secondary fermentation group is significantly higher than control group, single strain secondary fermentation group and three bacterial strain one time fermentation groups.Feed intake control group and three
Bacterial strain secondary fermentation group is significantly higher than single strain secondary fermentation group, single strain one time fermentation group and three bacterial strain one time fermentation groups.Knot
Fruit shows, effect of the three bacterial strain secondary fermentations for improving female ermine digestibility more preferably, be remarkably improved to crude fat, crude protein,
The digestibility of calcium and ash content, and the digestibility of dry, phosphorus is had no adverse effects.And do not influence the dry matter intakes of female ermine
Amount.
Table 2 adds influence of the fermentation material to female ermine digestibility
Table 2 Effects of fermented feed on nutrients digestibility of
Female minks in growing period (%)
As shown in Table 3, added in diet after fermentation material, it is poor to public ermine excrement pH, the digestibility of phosphorus and dry matter intakes amount
Different significantly (P<0.05)；Digestibility difference to dry, crude fat, crude protein, calcium and ash content is not notable.To public ermine excrement PH
Influence control group, three bacterial strain one time fermentation groups, three bacterial strain secondary fermentation groups, single strain one time fermentation group is significantly higher than single strain
Secondary fermentation group.In terms of phosphorus digestibility, three bacterial strain secondary fermentations are significantly higher than single strain secondary fermentation with single strain one time fermentation
With three bacterial strain one time fermentations.In terms of dry matter intakes amount, three bacterial strain secondary fermentation groups and single strain secondary fermentation group are significantly higher than
Control group, and three bacterial strain secondary fermentation group highests.
Table 3 adds influence of the fermentation material to public ermine digestibility
Table 3 Effects of fermented feed on nutrients digestibility of male
Minks in growing period (%)
Influence of 2.2 fermented feeds to mink nitrogen balance
As shown in Table 4, after addition fermentation material, eat nitrogen, fecal nitrogen, nitrogen retention and the net protein utilization of female ermine are influenceed
It is respectively provided with significant difference (P<0.05).
In terms of eating nitrogen, control group is significantly higher than single strain secondary fermentation group, single strain one time fermentation group, and three bacterial strains are once
Fermentation group.In terms of fecal nitrogen, three bacterial strain secondary fermentation groups are substantially less than other several groups.In terms of nitrogen retention, control group and three bacterial strains two
Secondary fermentation group is significantly higher than other three groups.Three bacterial strain secondary fermentation groups and control group are variant in terms of net protein utilization, and
With other test group significant differences.In terms of protein biological value, three bacterial strain secondary fermentation groups and control group difference is not notable,
And with single strain one time fermentation group, three bacterial strain one time fermentation groups and single strain secondary fermentation group significant difference.In terms of urinary nitrogen, difference
It is not notable.
Table 4 adds influence of the fermentation material to female ermine nitrogen balance
Table 4 Effects of fermented feed on nitrogen balance of female minks
in growing period
As shown in Table 5, after addition fermentation material, to the nitrogen retention of public ermine, net primary preduction, protein biological value is equal
Have a significant impact (P<0.05) it is, not notable to eating nitrogen, fecal nitrogen and urinary nitrogen aspect difference.In terms of nitrogen retention, the secondary hair of three bacterial strains
Ferment group is significantly higher than control group, three bacterial strain one time fermentation groups and single strain secondary fermentation group；In terms of net primary preduction, three bacterial strains
Secondary fermentation group is significantly higher than control group, three bacterial strain one time fermentation groups and single strain secondary fermentation group；Protein biological value
Aspect, three bacterial strain secondary fermentation groups are significantly higher than control group, three bacterial strain one time fermentation groups and single strain secondary fermentation group.Addition three
After bacterial strain secondary fermentation material, the nitrogen retention of public ermine is remarkably improved.
Table 5 adds influence of the fermentation material to public ermine nitrogen balance
Table 5 Effects of fermented feed on nitrogen balance of male minks
in growing period
The application effect that the three bacterial strain secondary fermentation diets of the present invention are can be seen that by above-mentioned experiment is best, this fermentation
Material can improve the female mink of finishing period to crude protein, phosphorus, ash content, dry digestibility, reduce the fecal nitrogen discharge rate of public ermine, favorably
In nitrogen retention.
This fermented feed color is golden yellow, does not lump loosely, due to the addition of milk, has obvious frankincense taste, especially in water
During ermine apocleisis, there is good attractant effect to mink.
Containing 3% lactoprotein in milk, amino acid balance, the high milk of absorptivity can produce substantial amounts of after lactic fermentation
Lactic acid bacteria, the lactic acid bacteria needed for providing of being turned sour for second of cereal, reduces the inoculum concentration of lactic acid bacteria in souring process.
Using the fermented feed and feeding method of the present invention, the mink of cultivation moults soon, and fine hair is fine and close, and fur quality is good.
Embodiment
Lower mask body introduces the embodiment of the fermented feed of the present invention
Embodiment 1：
1) 10L fresh milks are inoculated with after 8g lactic acid bacterias the 10h that fermented at a temperature of 38 DEG C；It is then mixed into 20g saccharomycete and 20g
Bacillus subtilis forms mixture I；
2) by 5kg popcorn and 2.5kg expanded soybean composition mixture II；Mixture I and mixture II are mixed
It is put into unidirectional fermentation bag after carrying out 84h secondary fermentations in 35 DEG C of incubators and is made after conjunction.
Embodiment 2：
1) 10L fresh milks are inoculated with after 10g lactic acid bacterias the 8h that fermented at a temperature of 45 DEG C；It is then mixed into 25g saccharomycete and 25g
Bacillus subtilis forms mixture I；
2) by 5kg popcorn and 2.5kg expanded soybean composition mixture II；Mixture I and mixture II are mixed
It is put into unidirectional fermentation bag after carrying out 72h secondary fermentations in 38 DEG C of incubators and is made after conjunction.
Embodiment 3：
1) 10L fresh milks are inoculated with after 12g lactic acid bacterias the 9h that fermented at a temperature of 40 DEG C；It is then mixed into 30g saccharomycete and 30g
Bacillus subtilis forms mixture I；
2) by 5kg popcorn and 2.5kg expanded soybean composition mixture II；Mixture I and mixture II are mixed
It is put into unidirectional fermentation bag after carrying out 60h secondary fermentations in 40 DEG C of incubators and is made after conjunction.
It should be noted that due to the lactic acid bacteria of addition, saccharomycete and bacillus subtilis in embodiments above
Weight is smaller, and three is added up less than 80g, therefore, is calculating the 2 of mixture I and mixture II:During 3 ratio, three kinds are have ignored
The weight of bacterium.
For the application method of the fermented feed of the present invention, the 10%-15% of mink diet is replaced with the fermented feed, made
Contain 12% fermented feed in mink diet.
Contrasted by test of many times, it has been found that added according to diet composition and trophic level in above-mentioned experiment table 1
The fermentation material of the present invention, the mink effect fed out preferably, i.e., is replaced in mink diet 12% with the fermented feed.Utilize this
The fermented feed and feeding method of invention, the mink of cultivation moult soon, and fine hair is fine and close, and fur quality is good.
Claims (4)
1. a kind of fermented feed of suitable mink furring period, it is characterised in that it be by after fresh milk inoculating lactic acid bacterium
Ferment 8-10h at a temperature of 38-45 DEG C, is blended into saccharomycete and bacillus subtilis forms mixture I；By popcorn and expanded
Soybean is according to 2:1 weight is than composition mixture II；Mixture I and mixture II are pressed 2:The mixing of 3 ratios is put into unidirectional fermentation
60-84h secondary fermentations are carried out in bag in 35-40 DEG C of incubator；
Wherein, the ratio of lactic acid bacteria and fresh milk is 0.8-1.2g/L, and the ratio of saccharomycete and popcorn is 4-6g/kg, withered
The ratio of careless bacillus and swelling soya dreg is 8-12g/kg.
2. it is adapted to the fermented feed of mink furring period as claimed in claim 1, it is characterised in that it is to connect fresh milk
The 8h that fermented after lactic acid bacteria at a temperature of 40 DEG C is planted, saccharomycete is blended into and bacillus subtilis forms mixture I；By popcorn
With expanded soybean according to 2:1 weight is than composition mixture II；Mixture I and mixture II are pressed 2:The mixing of 3 ratios is put into list
72h secondary fermentations are carried out in 38 DEG C of incubators into fermentation bag；
Wherein, the ratio of lactic acid bacteria and fresh milk is 1g/L, and the ratio of saccharomycete and popcorn is 5g/kg, bacillus subtilis
The ratio of bacterium and swelling soya dreg is 10g/kg.
3. it is adapted to the application method of the fermented feed of mink furring period as claimed in claim 1, it is characterised in that mink
The 10%-15% of diet is replaced with the fermented feed.
4. application method as claimed in claim 3, it is characterised in that contain 12% fermented feed in mink diet.
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| CN201710222458.5A CN106937710A (en) | 2017-04-07 | 2017-04-07 | It is adapted to the fermented feed and application method of mink furring period |
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| CN201710222458.5A Pending CN106937710A (en) | 2017-04-07 | 2017-04-07 | It is adapted to the fermented feed and application method of mink furring period |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115316A (en) * | 2019-06-14 | 2019-08-13 | 浙江文华农牧有限公司 | A kind of fermentative feedstuff of microbe and preparation method thereof |
| CN110179015A (en) * | 2019-06-27 | 2019-08-30 | 广州同心源生物科技有限公司 | A kind of high-survival rate fermented shrimp material and preparation method thereof |
| CN116355807A (en) * | 2023-04-14 | 2023-06-30 | 青岛农业大学 | Mink-derived bacillus subtilis preparation and application thereof |
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| CN105053586A (en) * | 2015-07-13 | 2015-11-18 | 石家庄中农同创生物科技有限公司 | Multi-functional feed nutrient additive for minks during winter hair growth period and application of multi-functional feed nutrient additive |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115316A (en) * | 2019-06-14 | 2019-08-13 | 浙江文华农牧有限公司 | A kind of fermentative feedstuff of microbe and preparation method thereof |
| CN110179015A (en) * | 2019-06-27 | 2019-08-30 | 广州同心源生物科技有限公司 | A kind of high-survival rate fermented shrimp material and preparation method thereof |
| CN116355807A (en) * | 2023-04-14 | 2023-06-30 | 青岛农业大学 | Mink-derived bacillus subtilis preparation and application thereof |
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Application publication date: 20170711 |