CN108208393A - A kind of preparation method of fattening promoter - Google Patents
A kind of preparation method of fattening promoter Download PDFInfo
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- CN108208393A CN108208393A CN201711363510.5A CN201711363510A CN108208393A CN 108208393 A CN108208393 A CN 108208393A CN 201711363510 A CN201711363510 A CN 201711363510A CN 108208393 A CN108208393 A CN 108208393A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 34
- 239000000341 volatile oil Substances 0.000 claims abstract description 34
- 229920001661 Chitosan Polymers 0.000 claims abstract description 30
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 241000196324 Embryophyta Species 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 239000011812 mixed powder Substances 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 150000007524 organic acids Chemical class 0.000 claims abstract description 16
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 14
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 14
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010460 mustard Nutrition 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
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- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 12
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 235000020638 mussel Nutrition 0.000 claims description 3
- 125000001931 aliphatic group Chemical group 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 14
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Classifications
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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
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
-
- 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
-
- 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
- A23K10/38—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 from distillers' or brewers' waste
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/28—Silicates, e.g. perlites, zeolites or bentonites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Botany (AREA)
- Sustainable Development (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
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- Birds (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of preparation methods of fattening promoter, belong to livestock-raising technical field.Mustard of the present invention, organic acid, shell powder, sepiolite, zytase, cellulase, vinasse, biogas slurry, rice bran, plants essential oil, chitosan liquid, food flavor, dregs of beans is placed in fermentation tank, sealed fermenting, obtains zymotic fluid, then by filtering fermentation liquor, filter residue is obtained, filter residue is placed in baking oven, it is dry to constant weight, obtain dry filter residue, then dry filter residue is placed in mortar, grinds, obtains mixed-powder；Mixed-powder is soaked in mixed bacteria liquid, under the conditions of temperature is 28~32 DEG C, after constant temperature impregnates 36~48h, obtain maceration extract, then maceration extract is filtered, obtains filter cake, then filter cake is placed in baking oven, under the conditions of temperature is 105~110 DEG C, drying obtains dry cake, then dry cake is placed in mortar to constant weight, grinding is to get fattening promoter.Fattening promoter provided by the invention has excellent weight-improving effect.
Description
Technical field
The present invention provides a kind of preparation methods of fattening promoter, belong to livestock-raising technical field.
Background technology
If sow carries out the breeding production of the high intensity such as sequence breeding, gestation, lactation, it be easy to cause its reproductive endocrine
Disorder, so as to influence the production performance of sow.According to production practice investigation, the critical issue of puzzle boar production is female
The low milking capacity and breast matter of pig are bad, cause piglet nutrition lack, diarrhea rate is high, slow-growing, piglet survival ratio is low, wean
Litter weight is low and individual weight is small.Another problem of adjoint dysgalactia is that oestrus extends, is out of heat long, matching repeatly again after sow is weaned
It is infertile, conception rate is low, nest litter size is few, piglet it is strong and weak it is uneven, sow mortality is high.For this purpose, many Animal nutrition scholars are directed to
Sow lactation and reproductive performance etc. have carried out numerous studies, by increasing energy, protein, vitamin and ore deposit in sow feed
Substance etc. or even a large amount of antibiotic of addition, hormone feed addictive, the not only lactation without raising sow and reproductive performance,
But also animal is made to develop immunity to drugs, immunity of organisms decline and autogenous infection and suprainfection etc..
Pannage fattening promoter digesting and appetizing, growth promoting are fattened, and lead stagnant expelling parasite.The speed of growth of animal, dam production can be improved
The livestock products qualities such as performance, meat, egg, milk also significantly improve；The digestive utilization ratio of feed, clear gastrointestinal mucosa, stomach and intestine can be improved
Wall thickness reduction improves feed digestion absorptivity.But traditional fattening promoter also there are weight-improving effect it is bad the problem of, therefore, such as
What improves the fattening performance of traditional fattening promoter, to obtain the pannage of more high combination property, is its popularization and application, meets industry
Production requirement urgent problem to be solved.
Invention content
The present invention solves the technical problem of：For traditional fattening promoter weight-improving effect it is bad the problem of, provide one
The preparation method of kind fattening promoter.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
（1）It counts in parts by weight, 10~20 parts of mustard, 8~10 parts of organic acids, 10~20 parts of shell powders, 10~20 parts of Hai Pao
Stone, 5~6 parts of zytases, 5~6 parts of cellulases, 8~10 parts of vinasse, 3~4 parts of biogas slurries, 10~20 parts of rice brans, 10~20 parts
Plants essential oil, 20~30 parts of chitosan liquid, 10~20 parts of food flavors, 20~30 parts of dregs of beans mixed fermentations, filtering obtain filter residue；
（2）Filter residue is dried, grinds, obtains mixed-powder；
（3）Mixed-powder is soaked in mixed bacteria liquid, constant temperature dipping filters, dry, grinds to get fattening promoter.
Step（1）The organic acid is folic acid, aliphatic acid, any one in malic acid or citric acid.
Step（1）The shell powder is oyster shell powder, any one in mussel shell powder or clam shell powder.
Step（1）The plants essential oil is camellia essential oil, any one in dried orange peel essential oil or Schisandra chinensis essential oil.
Step（1）The preparation process of the chitosan liquid is：By chitosan and water in mass ratio 1：50~1：100 mixing are molten
After swollen, heating stirring is mixed to get chitosan liquid.
Step（1）The food flavor is carrot essence, any one in flavoring apple essence or flavoring orange essence.
Step（3）The mixed bacteria liquid is configured by the raw material of following parts by weight：80~100 parts of deionized waters, 2
~3 parts of bacillus subtilises, 2~3 parts of lactobacillus acidophilus, 10~15 parts of glycerine, 8~10 parts of ethylene glycol.
The beneficial effects of the invention are as follows：
（1）The present invention is by adding bacillus subtilis and lactobacillus acidophilus, and first, bacillus subtilis and lactobacillus acidophilus can
The destruction of the anti-nutritional factors in feed is effectively eliminated, increases the digestibility energy of feed, secondly, reduces sticky ingredient in feed
It is destructive to the absorption of intestinal mucosa, simultaneously so that the opposite digestion time of feed is elongated, again, bacillus subtilis and acidophilus
Lactobacillus can effectively eliminate part harmful bacteria, the harmful substance damage intestinal mucosa that harmful bacteria metabolism is avoided to generate, meanwhile,
Consumption of the harmful bacteria to nutriment is reduced, then, bacillus subtilis and lactobacillus acidophilus compound action can promote to support
Point digestion increases the content of amino acid and oligosaccharide in enteron aisle simultaneously, and the amino acid of generation and oligomeric glycoprotein amino acid can direct quilts
Intestinal mucosa absorbs, and promotes the growth of intestinal villus, in addition, oligosaccharide also has the function of somatomedin, intestinal mucosa is adjusted
Development promotes consumption, absorption of the enteron aisle to nutriment, so as to play the role of good fattening；
（2）The present invention is by adding mustard, when mustard enters the digestive organs of pig, can stimulate digestion organ and make nervous centralis emerging
It puts forth energy thus to promote blood circulation, since contrafluxion causes digestive juice rapid secretion, digestive organs movement aggravation enhances digestible energy
Power, meanwhile, mustard can stimulate pig salivary gland, and so that saliva is largely secreted, and stimulating intestine and stomach is allowed to generate more digestive juices,
It promotes pig to digest and assimilate food, so as to play the role of good fattening, simultaneously as the good sterilization of mustard is made
With, abnormal fermentation in pig body can be effectively prevent, so as to further promote the food of pig, further functions as the effect of getting fat, in addition,
Mustard can kill the parasite in pig body, so as to further function as the effect of getting fat.
Specific embodiment
By chitosan and water in mass ratio 1：50~1：100 add in beaker, and 20~30min is stirred with glass bar
Afterwards, 3~4h of swelling is stood, then beaker immigration digital display is tested the speed constant temperature blender with magnetic force, is 95~100 DEG C in temperature, rotating speed is
Under the conditions of 400~500r/min, heating stirring dissolves 40~50min to get chitosan liquid；It counts in parts by weight, by 80~100
Part deionized water, 2~3 parts of bacillus subtilises, 2~3 parts of lactobacillus acidophilus, 10~15 parts of glycerine, 8~10 parts of ethylene glycol are placed in
In single-necked flask, in rotating speed under the conditions of 300~500r/min, to be stirred 30~50min, obtaining mixed bacteria liquid；By weight
Number meter, 10~20 parts of mustard, 8~10 parts of organic acids, 10~20 parts of shell powders, 10~20 parts of sepiolites, 5~6 parts of xylans
Enzyme, 5~6 parts of cellulases, 8~10 parts of vinasse, 3~4 parts of biogas slurries, 10~20 parts of rice brans, 10~20 parts of plants essential oils, 20~30
Part chitosan liquid, 10~20 parts of food flavors, 20~30 parts of dregs of beans are placed in fermentation tank, under the conditions of temperature is 28~32 DEG C,
Sealed fermenting 5~8 days, obtains zymotic fluid, then by filtering fermentation liquor, obtains filter residue, filter residue is placed in baking oven, in temperature be 105
It is dry to constant weight under the conditions of~110 DEG C, dry filter residue is obtained, then dry filter residue is placed in mortar, grinds, obtains mixed-powder；
Mixed-powder is soaked in mixed bacteria liquid, under the conditions of temperature is 28~32 DEG C, after constant temperature impregnates 36~48h, obtains maceration extract,
Then maceration extract is filtered, obtains filter cake, then filter cake is placed in baking oven, under the conditions of temperature is 105~110 DEG C, drying is extremely
Constant weight obtains dry cake, then dry cake is placed in mortar, grinds to get fattening promoter.The organic acid is folic acid, fatty
Any one in acid, malic acid or citric acid.The shell powder is oyster shell powder, mussel shell powder or clam shell powder
In any one.The plants essential oil is camellia essential oil, any one in dried orange peel essential oil or Schisandra chinensis essential oil.It is described edible
Essence is carrot essence, any one in flavoring apple essence or flavoring orange essence.
Example 1
By chitosan and water in mass ratio 1：100 add in beaker, after being stirred 30min with glass bar, stand swelling 4h, then
Beaker immigration digital display is tested the speed constant temperature blender with magnetic force, in temperature be 100 DEG C, under the conditions of rotating speed is 500r/min, heating stirring
50min is dissolved to get chitosan liquid；It counts in parts by weight, by 100 parts of deionized waters, 3 parts of bacillus subtilises, 3 parts of acidophilus breasts
Bacillus, 15 parts of glycerine, 10 parts of ethylene glycol are placed in single-necked flask, in rotating speed under the conditions of 500r/min, to be stirred 50min,
Obtain mixed bacteria liquid；It counts in parts by weight, 20 parts of mustard, 10 parts of organic acids, 20 parts of shell powders, 20 parts of sepiolites, 6 parts of xylans
Enzyme, 6 parts of cellulases, 10 parts of vinasse, 4 parts of biogas slurries, 20 parts of rice brans, 20 parts of plants essential oils, 30 parts of chitosan liquid, 20 parts of edible perfume
Essence, 30 parts of dregs of beans are placed in fermentation tank, and under the conditions of temperature is 32 DEG C, sealed fermenting 8 days obtains zymotic fluid, then by zymotic fluid
Filtering, obtains filter residue, filter residue is placed in baking oven, dry to constant weight under the conditions of temperature is 110 DEG C, obtains dry filter residue, then will
Dry filter residue is placed in mortar, is ground, is obtained mixed-powder；Mixed-powder is soaked in mixed bacteria liquid, in temperature be 32 DEG C of items
Under part, after constant temperature dipping 48h, maceration extract is obtained, then filters maceration extract, filter cake is obtained, then filter cake is placed in baking oven, Yu Wen
Spend be 110 DEG C under the conditions of, it is dry to constant weight, obtain dry cake, then dry cake is placed in mortar, grind to get fattening promoter.
The organic acid is folic acid.The shell powder is oyster shell powder.The plants essential oil is camellia essential oil.The food flavor
For carrot essence.
Example 2
By chitosan and water in mass ratio 1：100 add in beaker, after being stirred 30min with glass bar, stand swelling 4h, then
Beaker immigration digital display is tested the speed constant temperature blender with magnetic force, in temperature be 100 DEG C, under the conditions of rotating speed is 500r/min, heating stirring
50min is dissolved to get chitosan liquid；It counts in parts by weight, by 100 parts of deionized waters, 3 parts of bacillus subtilises, 3 parts of acidophilus breasts
Bacillus, 15 parts of glycerine, 10 parts of ethylene glycol are placed in single-necked flask, in rotating speed under the conditions of 500r/min, to be stirred 50min,
Obtain mixed bacteria liquid；It counts in parts by weight, 10 parts of organic acids, 20 parts of shell powders, 20 parts of sepiolites, 6 parts of zytases, 6 parts of fibres
The plain enzyme of dimension, 10 parts of vinasse, 4 parts of biogas slurries, 20 parts of rice brans, 20 parts of plants essential oils, 30 parts of chitosan liquid, 20 parts of food flavors, 30 parts
Dregs of beans is placed in fermentation tank, and under the conditions of temperature is 32 DEG C, sealed fermenting 8 days obtains zymotic fluid, then by filtering fermentation liquor, obtains
Filter residue is placed in baking oven by filter residue, dry to constant weight under the conditions of temperature is 110 DEG C, is obtained dry filter residue, is then filtered dry
Slag is placed in mortar, and grinding obtains mixed-powder；Mixed-powder is soaked in mixed bacteria liquid, it is permanent under the conditions of temperature is 32 DEG C
Temperature dipping 48h after, obtain maceration extract, then filter maceration extract, obtain filter cake, then filter cake is placed in baking oven, in temperature be 110
It is dry to constant weight under the conditions of DEG C, dry cake is obtained, then dry cake is placed in mortar, ground to get fattening promoter.It is described to have
Machine acid is folic acid.The shell powder is oyster shell powder.The plants essential oil is camellia essential oil.The food flavor is Hu trailing plants
Bu Xiangjing.
Example 3
By chitosan and water in mass ratio 1：100 add in beaker, after being stirred 30min with glass bar, stand swelling 4h, then
Beaker immigration digital display is tested the speed constant temperature blender with magnetic force, in temperature be 100 DEG C, under the conditions of rotating speed is 500r/min, heating stirring
50min is dissolved to get chitosan liquid；It counts in parts by weight, by 100 parts of deionized waters, 3 parts of bacillus subtilises, 3 parts of acidophilus breasts
Bacillus, 15 parts of glycerine, 10 parts of ethylene glycol are placed in single-necked flask, in rotating speed under the conditions of 500r/min, to be stirred 50min,
Obtain mixed bacteria liquid；It counts in parts by weight, 20 parts of mustard, 20 parts of shell powders, 20 parts of sepiolites, 6 parts of zytases, 6 parts of fibers
Plain enzyme, 10 parts of vinasse, 4 parts of biogas slurries, 20 parts of rice brans, 20 parts of plants essential oils, 30 parts of chitosan liquid, 20 parts of food flavors, 30 parts of beans
The dregs of rice are placed in fermentation tank, and under the conditions of temperature is 32 DEG C, sealed fermenting 8 days obtains zymotic fluid, then by filtering fermentation liquor, must filter
Filter residue is placed in baking oven by slag, dry to constant weight under the conditions of temperature is 110 DEG C, dry filter residue is obtained, then by dry filter residue
It is placed in mortar, grinds, obtain mixed-powder；Mixed-powder is soaked in mixed bacteria liquid, under the conditions of temperature is 32 DEG C, constant temperature
Impregnate 48h after, obtain maceration extract, then filter maceration extract, obtain filter cake, then filter cake is placed in baking oven, in temperature be 110 DEG C
Under the conditions of, it is dry to constant weight, dry cake is obtained, then dry cake is placed in mortar, ground to get fattening promoter.The shell
Powder is oyster shell powder.The plants essential oil is camellia essential oil.The food flavor is carrot essence.
Example 4
By chitosan and water in mass ratio 1：100 add in beaker, after being stirred 30min with glass bar, stand swelling 4h, then
Beaker immigration digital display is tested the speed constant temperature blender with magnetic force, in temperature be 100 DEG C, under the conditions of rotating speed is 500r/min, heating stirring
50min is dissolved to get chitosan liquid；It counts in parts by weight, by 100 parts of deionized waters, 3 parts of bacillus subtilises, 3 parts of acidophilus breasts
Bacillus, 15 parts of glycerine, 10 parts of ethylene glycol are placed in single-necked flask, in rotating speed under the conditions of 500r/min, to be stirred 50min,
Obtain mixed bacteria liquid；It counts in parts by weight, 20 parts of mustard, 10 parts of organic acids, 20 parts of shell powders, 6 parts of zytases, 6 parts of fibers
Plain enzyme, 10 parts of vinasse, 4 parts of biogas slurries, 20 parts of rice brans, 20 parts of plants essential oils, 30 parts of chitosan liquid, 20 parts of food flavors, 30 parts of beans
The dregs of rice are placed in fermentation tank, and under the conditions of temperature is 32 DEG C, sealed fermenting 8 days obtains zymotic fluid, then by filtering fermentation liquor, must filter
Filter residue is placed in baking oven by slag, dry to constant weight under the conditions of temperature is 110 DEG C, dry filter residue is obtained, then by dry filter residue
It is placed in mortar, grinds, obtain mixed-powder；Mixed-powder is soaked in mixed bacteria liquid, under the conditions of temperature is 32 DEG C, constant temperature
Impregnate 48h after, obtain maceration extract, then filter maceration extract, obtain filter cake, then filter cake is placed in baking oven, in temperature be 110 DEG C
Under the conditions of, it is dry to constant weight, dry cake is obtained, then dry cake is placed in mortar, ground to get fattening promoter.It is described organic
Acid is folic acid.The shell powder is oyster shell powder.The plants essential oil is camellia essential oil.The food flavor is carrot
Essence.
Example 5
By chitosan and water in mass ratio 1：100 add in beaker, after being stirred 30min with glass bar, stand swelling 4h, then
Beaker immigration digital display is tested the speed constant temperature blender with magnetic force, in temperature be 100 DEG C, under the conditions of rotating speed is 500r/min, heating stirring
50min is dissolved to get chitosan liquid；It counts in parts by weight, by 100 parts of deionized waters, 3 parts of bacillus subtilises, 3 parts of acidophilus breasts
Bacillus, 15 parts of glycerine, 10 parts of ethylene glycol are placed in single-necked flask, in rotating speed under the conditions of 500r/min, to be stirred 50min,
Obtain mixed bacteria liquid；It counts in parts by weight, 20 parts of mustard, 10 parts of organic acids, 20 parts of shell powders, 20 parts of sepiolites, 10 parts of vinasse,
4 parts of biogas slurries, 20 parts of rice brans, 20 parts of plants essential oils, 30 parts of chitosan liquid, 20 parts of food flavors, 30 parts of dregs of beans are placed in fermentation tank,
Under the conditions of temperature is 32 DEG C, sealed fermenting 8 days obtains zymotic fluid, then by filtering fermentation liquor, obtains filter residue, and filter residue is placed in baking
In case, under the conditions of temperature is 110 DEG C, drying to constant weight obtains dry filter residue, and then dry filter residue is placed in mortar, is ground,
Obtain mixed-powder；Mixed-powder is soaked in mixed bacteria liquid, under the conditions of temperature is 32 DEG C, after constant temperature dipping 48h, must be impregnated
Liquid then filters maceration extract, obtains filter cake, then filter cake is placed in baking oven, dry to perseverance under the conditions of temperature is 110 DEG C
Weight, obtains dry cake, then dry cake is placed in mortar, grinds to get fattening promoter.The organic acid is folic acid.The shellfish
Shell powder is oyster shell powder.The plants essential oil is camellia essential oil.The food flavor is carrot essence.
Example 6
By chitosan and water in mass ratio 1：100 add in beaker, after being stirred 30min with glass bar, stand swelling 4h, then
Beaker immigration digital display is tested the speed constant temperature blender with magnetic force, in temperature be 100 DEG C, under the conditions of rotating speed is 500r/min, heating stirring
50min is dissolved to get chitosan liquid；It counts in parts by weight, 20 parts of mustard, 10 parts of organic acids, 20 parts of shell powders, 20 parts of Hai Pao
Stone, 6 parts of zytases, 6 parts of cellulases, 10 parts of vinasse, 4 parts of biogas slurries, 20 parts of rice brans, 20 parts of plants essential oils, 30 parts of chitosans
Liquid, 20 parts of food flavors, 30 parts of dregs of beans are placed in fermentation tank, and under the conditions of temperature is 32 DEG C, sealed fermenting 8 days obtains zymotic fluid,
Then by filtering fermentation liquor, filter residue is obtained, filter residue is placed in baking oven, it is dry to constant weight under the conditions of temperature is 110 DEG C, it obtains dry
Dry filter residue is then placed in mortar, grinds to get fattening promoter by dry filter residue.The organic acid is folic acid.The shell powder
For oyster shell powder.The plants essential oil is camellia essential oil.The food flavor is carrot essence.
Comparative example：The fattening promoter of Guangzhou animal husbandry Co., Ltd production.
1 to 6 gained fattening promoter of example and comparative example product are subjected to performance detection, specific detection method is as follows：
Above-mentioned fattening promoter is added in pannage, 40 21 days weanling pigs is selected, is fed after weaned piglet, wherein one
Group does not add fattening promoter, and as blank control group, 65 age in days ends of detection weight takes every class mean as final weight.
Specific testing result is as shown in table 1：
Table 1
By 1 testing result of table it is found that present invention gained fattening promoter has excellent weight-improving effect.
Claims (7)
1. a kind of preparation method of fattening promoter, it is characterised in that specific preparation process is as follows：
（1）It counts in parts by weight, 10~20 parts of mustard, 8~10 parts of organic acids, 10~20 parts of shell powders, 10~20 parts of Hai Pao
Stone, 5~6 parts of zytases, 5~6 parts of cellulases, 8~10 parts of vinasse, 3~4 parts of biogas slurries, 10~20 parts of rice brans, 10~20 parts
Plants essential oil, 20~30 parts of chitosan liquid, 10~20 parts of food flavors, 20~30 parts of dregs of beans mixed fermentations, filtering obtain filter residue；
（2）Filter residue is dried, grinds, obtains mixed-powder；
（3）Mixed-powder is soaked in mixed bacteria liquid, constant temperature dipping filters, dry, grinds to get fattening promoter.
2. a kind of preparation method of fattening promoter according to claim 1, it is characterised in that：Step（1）The organic acid is leaf
Any one in acid, aliphatic acid, malic acid or citric acid.
3. a kind of preparation method of fattening promoter according to claim 1, it is characterised in that：Step（1）The shell powder is
Any one in oyster shell powder, mussel shell powder or clam shell powder.
4. a kind of preparation method of fattening promoter according to claim 1, it is characterised in that：Step（1）The plants essential oil is
Any one in camellia essential oil, dried orange peel essential oil or Schisandra chinensis essential oil.
5. a kind of preparation method of fattening promoter according to claim 1, it is characterised in that：Step（1）The chitosan liquid
Preparation process is：By chitosan and water in mass ratio 1：50~1：After 100 mixing swellings, heating stirring is mixed to get chitosan
Liquid.
6. a kind of preparation method of fattening promoter according to claim 1, it is characterised in that：Step（1）The food flavor is
Any one in carrot essence, flavoring apple essence or flavoring orange essence.
7. a kind of preparation method of fattening promoter according to claim 1, it is characterised in that：Step（3）The mixed bacteria liquid is
It is configured by the raw material of following parts by weight：80~100 parts of deionized waters, 2~3 parts of bacillus subtilises, 2~3 parts of acidophilus
Lactobacillus, 10~15 parts of glycerine, 8~10 parts of ethylene glycol.
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| CN1124097A (en) * | 1994-12-09 | 1996-06-12 | 谭晓云 | Quick fattening promoter |
| JP2005006584A (en) * | 2003-06-20 | 2005-01-13 | Marubeni Nisshin Feed Co Ltd | Additive for feed for pig |
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