CN109997983A - 一种0日龄雏鸡食用乳酸菌果冻及其制备方法 - Google Patents
一种0日龄雏鸡食用乳酸菌果冻及其制备方法 Download PDFInfo
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- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 5
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Abstract
本发明提供了一种0日龄雏鸡食用乳酸菌果冻,按质量百分数计,由以下组分组成:纯净水80‑95%,凝胶剂0.5‑10%,营养组分0.25‑7%,钙源0.05‑6.5%,维生素0.035‑0.05%,乳酸菌粉0.001‑0.5%。本发明所述的一种0日龄雏鸡食用乳酸菌果冻,能够及早对刚破壳之雏鸡进行水分及养分补充并同时提供乳酸菌活菌达到提前占据肠道,创造优质肠道微生物菌相、提升免疫力,同时雏鸡食用本发明所述的乳酸菌果冻后,可以提升育雏期的雏鸡均匀度,减少死亡率,使雏鸡增重明显,并且有效缩短出栏时间,提高出栏时的各项指标,提高生产效率,创造更高的利润值。
Description
技术领域
本发明涉及微生物发酵技术领域,具体涉及一种0日龄雏鸡食用乳酸菌果冻。
背景技术
有许多因素会影响受精蛋与雏鸡孵化后的发育生长,这包括受精蛋的质量、受精蛋的储存时间、孵化条件和雏鸡到达养殖场前的过渡条件(例如,雏鸡待在孵化箱内或运输时间的长短以及环境控制)。其中于孵化箱内最早破壳而出的鸡只与最晚破壳而出的鸡只相隔时间可达24~48小时,这段时间也称作孵化窗(Hatch window),在这破壳间距长达24~48小时的时间内,刚孵化出的雏鸡即必须面对长时间的缺水、缺饲料。家禽是所有养殖动物中唯一刚出生后即需面临到长途运输的物种,所以将孵化到运输的过程都计算进去则雏鸡可能会面临到长达72小时没有水与饲料的紧迫,这些种种的紧迫都对后续雏鸡的生长带来挑战。有许多研究报告亦指出,如果能立刻或是大幅度缩短雏鸡缺水、缺饲料的时间,便能进一步提升鸡只的生长表现并带来更好的生产效益。而市面上给雏鸡用的类似产品少,市场需求的潜力大。
目前市面上给予刚孵化出的雏鸡进行补充水分与营养的产品多为果冻的形式,该形式虽然可以最大程度的补充雏鸡水分,但由于多数果冻的原料选用琼脂,其制作过程需要经过升温与降温的过程,这在现场操作上较为麻烦且乳酸菌不耐高温无法在制作果冻的过程中进行添加,因此该类产品功能较为单一。
雏鸡出生时,肠道属于无菌状态,极易遭受坏菌侵袭,此时乳酸菌的早期占位,可以提供雏鸡肠道保护力。直接饲喂用微生物(direct-fedmicrobials,DFM)早已成为替代抗生素的选项之一,虽然DFM对动物体的作用机制尚未明确,但已有越来越多的研究正在进行中,并且在家禽的应用上多为正面的评价。一般亦常见乳酸菌泡水产品给雏鸡饮用,但乳酸菌的载体常使用脱脂奶粉或糊精等作为保护剂而容易造成养殖户水线微生物污染并产生生物膜,由于清洗、消毒不易导致现场生产管理的压力增加。
发明内容
有鉴于此,本发明旨在提出一种0日龄雏鸡食用乳酸菌果冻,以结合果冻与乳酸菌的双重优点,解决雏鸡缺水紧迫的同时早期给予乳酸菌,提供简便又有效的雏鸡早期营养解决方案。
为达到上述目的,本发明的技术方案是这样实现的:
一种0日龄雏鸡食用乳酸菌果冻,按质量百分数计,由以下组分组成:
纯净水80-95%,凝胶剂0.5-10%,营养组分0.25-7%,钙源0.05-6.5%,维生素0.035-0.05%,乳酸菌粉0.001-0.5%。
进一步的,所述凝胶剂为海藻酸钠,***胶,黄原胶,瓜尔胶一种或几种,所述凝胶剂是形成果冻的原料,使水与乳酸菌能够以果冻的形式提供给雏鸡食用。
进一步的,所述营养组分为豆粕、甜菜粕、稻壳粉、麦麸的一种或几种,所述营养组分不仅作为能量、蛋白、纤维等营养物质的来源供给雏鸡,更能促进肠胃道蠕动刺激肠道发育,同时上述原物料也是乳酸菌定殖于肠道后生长繁殖所需要的营养成分。
进一步的,所述钙源为磷酸氢钙、氯化钙、硫酸钙、乳酸钙的一种或几种,所述钙塩为促進凝胶的钙源。
进一步的,所述乳酸菌粉为植物乳杆菌、屎肠球菌、乳酸片球菌、罗伊氏乳杆菌和嗜酸乳杆菌的一种或几种,所述乳酸菌数大于109CFU/g,所述乳酸菌粉为家禽提供优质乳酸菌并且能够定殖在家禽肠道提供益生效用,增加机体免疫力并使生产效益提升。
进一步的,一种0日龄雏鸡食用乳酸菌果冻,按质量百分数计,由以下组分组成:
纯净水80-95%,海藻酸钠1-3%,***胶0.5-3%,黄原胶0.5-2%,瓜尔胶0.5-2%,豆粕0.25-2%,甜菜粕0.25-2%,稻壳粉0.25-1.5%,麦麸0.25-1.5%,磷酸氢钙0.05-1%,氯化钙0.05-1.5%,硫酸钙0.05-2%,乳酸钙0.05-2%,维生素0.035-0.05%,乳酸菌粉0.001-0.5%。
本发明所述的一种0日龄雏鸡食用乳酸菌果冻的制备方法,包括以下步骤:
1)按以下质量百分数称取原物料和纯净水:纯净水80-95%,海藻酸钠1-3%,***胶0.5-3%,黄原胶0.5-2%,瓜尔胶0.5-2%,豆粕0.25-2%,甜菜粕0.25-2%,稻壳粉0.25-1.5%,麦麸0.25-1.5%,磷酸氢钙0.05-1%,氯化钙0.05-1.5%,硫酸钙0.05-2%,乳酸钙0.05-2%,维生素0.035-0.05%,乳酸菌粉0.001-0.5%;2)将上述原物料混合均匀后缓慢加入到纯净水中,水温≥10℃,并使用电动搅拌机械快速搅拌2~3分钟后静置10~30分钟,得到乳酸菌果冻产品。
相对于现有技术,本发明所述的一种0日龄雏鸡食用乳酸菌果冻具有以下优势:
本发明所述的一种0日龄雏鸡食用乳酸菌果冻,能够及早对刚破壳之雏鸡进行水分及养分补充并同时提供乳酸菌活菌达到提前占据肠道,创造优质肠道微生物菌相、提升免疫力,能解决刚孵出雏鸡脱水问题的同时,提供大量高效的活乳酸菌协助雏鸡建立起良好的肠道菌相,并让雏鸡的开口与采食饲料的时间提早,藉由采食促进肠胃蠕动进而增加卵黄囊的吸收达到更好的生产效益;
同时雏鸡食用本发明所述的乳酸菌果冻后,可以提升育雏期的雏鸡均匀度,减少死亡率,使雏鸡增重明显,并且有效缩短出栏时间,提高出栏时的各项指标,提高生产效率,创造更高的利润值。
具体实施方式
除有定义外,以下实施例中所用的技术术语具有与本发明所属领域技术人员普遍理解的相同含义。以下实施例中所用的试验试剂,如无特殊说明,均为常规生化试剂;所述实验方法,如无特殊说明,均为常规方法。以下实施例用于说明本发明,但不用来限制本发明的范围。本发明实施例所使用的菌株主要购买自中国工业微生物菌种保藏管理中心(CICC)和广东省微生物菌种保藏中心(CIMCC),实验试剂均可通过商业途径获得。
下面结合实施例来详细说明本发明。
实施例一
一种0日龄雏鸡食用乳酸菌果冻,按质量百分数计,由以下组分组成:
纯净水90.41%,海藻酸钠2.0%,***胶1.5%,黄原胶0.8%,瓜尔胶0.6%,磷酸氢钙0.09%,氯化钙0.5%,硫酸钙0.8%,甜菜粕1.2%,稻壳粉1.5%,麦麸0.5%,维生素0.05%,乳酸菌粉0.05%;
按上述质量百分数称取原物料和纯净水,将纯净水置于水桶中,并利用高速电动搅拌器具搅拌,将上述原物料混合均匀后缓慢倒入于水桶中,快速搅拌2~3分钟后静置10~30分钟,制成高水分高活性的乳酸菌果冻,此时水温为23℃。
提供每只鸡只1.5~2克乳酸菌果冻,使用时机为入雏栏/舍地养。
实施例二
一种0日龄雏鸡食用乳酸菌果冻,按质量百分数计,由以下组分组成:
纯净水88.13%,海藻酸钠2.4%,***胶1.5%,黄原胶1.25%,瓜尔胶0.8%,磷酸氢钙0.12%,乳酸钙1.2%,氯化钙0.85%,甜菜粕1.0%,稻壳粉1.5%,麦麸1.0%,维生素0.05%,乳酸菌粉0.2%;
按上述质量百分数称取原物料和纯净水,将纯净水置于水桶中,并利用高速电动搅拌器具搅拌,将上述原物料混合均匀后缓慢倒入于水桶中,快速搅拌2~3分钟后静置10~30分钟,制成高水分高活性的乳酸菌果冻,此时水温为25℃。
提供每只鸡只1.0~2克乳酸菌果冻,使用时机为运雏盒。
实施例三
一种0日龄雏鸡食用乳酸菌果冻,按质量百分数计,由以下组分组成:
纯净水84.80%,海藻酸钠3.0%,***胶1.5%,黄原胶0.5%,瓜尔胶0.5%,磷酸氢钙0.1%,乳酸钙1.2%,硫酸钙1.3%,豆粕2.0%,甜菜粕2.0%,稻壳粉1.5%,麦麸1.5%,乳酸菌粉0.1%;
按上述质量百分数称取原物料和纯净水,将纯净水置于水桶中,并利用高速电动搅拌器具搅拌,将上述原物料混合均匀后缓慢倒入于水桶中,快速搅拌2~3分钟后静置10~30分钟,制成高水分高活性的乳酸菌果冻,此时水温为10℃。
提供每只鸡只0.8~2克乳酸菌果冻,使用时机为入雏栏/舍笼养。
实施例四
于肉鸡试验鸡舍进行实验,此次试验总共使用36只母鸡,实验组与对照组各18只,每6只放入一个笼中,对照组与实验组鸡只日粮、饮水与管理均相同,仅在入雏当天给予实验组鸡只额外喂食乳酸菌果冻,喂食的乳酸菌果冻为实施例三制备的乳酸菌果冻,每羽雏鸡给予0.8~2克的果冻,共使用14.4~36克乳酸菌果冻。在试验鸡舍入雏前,0日龄时对雏鸡进行乳酸菌果冻的投喂,预期每只雏鸡采食果冻中的乳酸菌含量需达到106CFU/g,该试验结果如表1所示。
表1肉鸡试验场乳酸菌果冻试验结果
由表1的试验数据得知,实验组在7日龄的体重较对照组的鸡只多出4克,换算过后为2%的体增重,并持续跟进后续各阶段体重与FCR直至42日龄出栏,从出栏体重来看,实验组鸡只42日龄体重较对照组鸡只多39克,比文献提供之数据4x(6~7)g要多,增重效果显著。
由于育雏期(进雏第一周)的存活率致为关键,采用本发明的0日龄雏鸡食用乳酸菌果冻可以提升育雏期的雏鸡均匀度,减少死亡率,让雏鸡在快速生长的同时,拥有健康的肠道菌相,尤其雏鸡7日龄体重对往后屠宰体重影响重大,7日龄体重每多1克,42日龄会多6~7克,因此在育雏期为雏鸡奠定良好的基础,除后续生产管理的压力较小外,生产成绩也能有所增长,创造更高的利润。
实施例五
于养殖户进行喂食0日龄雏鸡乳酸菌果冻实验,此次试验为三栋鸡舍,每栋鸡舍饲养量为17,000只,公母混养,分别为实验组A,对照组B以及对照组C,各栋鸡只的免疫、喂药流程均照养殖场流程。对照组与实验组的日粮、饮水与管理均相同,仅在入雏当天给予实验组A鸡只额外喂食乳酸菌果冻,喂食的乳酸菌果冻为实施例一制备的乳酸菌果冻,每羽雏鸡给予1克的果冻,共使用17千克乳酸菌果冻,在试验鸡舍入雏前,0日龄时对雏鸡进行乳酸菌果冻的投喂,预期每只雏鸡采食果冻中的乳酸菌含量需达到106CFU/g。试验结果见表2、表3。
表2养殖户试验周秤重与出栏重
表3出栏成绩
将实验组与对照组的出栏数据调整至39日龄后可以使出栏成绩处于相同的比较水平,其中可以得知实验组的欧洲指数为各组间最高,代表在食用乳酸菌果冻后使生产效率增加进而得到强劲的营利能力。
实验组与对照组的造肉成本换算见表4,经过计算后可以得到实验组每公斤的造肉成本较对照组平均减少0.33元。计算客户额外获取利润,实验组鸡舍可以较对照组鸡舍额外获取6,811的利润。
表4造肉成本换算
根据以上实施例以及试验数据可知本发明所述的一种0日龄雏鸡食用乳酸菌果冻为0日龄雏鸡食用乳酸菌果冻提供了简便又有效的雏鸡早期营养解决方案,能够及早对刚破壳之雏鸡进行水分及养分补充并同时提供乳酸菌活菌达到提前占据肠道,创造优质肠道微生物菌相、提升免疫力。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种0日龄雏鸡食用乳酸菌果冻,其特征在于:按质量百分数计,由以下组分组成:
纯净水80-95%,凝胶剂0.5-10%,营养组分0.25-7%,钙源0.05-6.5%,维生素0.035-0.05%,乳酸菌粉0.001-0.5%。
2.根据权利要求1所述的一种0日龄雏鸡食用乳酸菌果冻,其特征在于:所述凝胶剂为海藻酸钠、***胶、黄原胶、瓜尔胶的一种或几种。
3.根据权利要求2所述的一种0日龄雏鸡食用乳酸菌果冻,其特征在于:所述营养组分为豆粕、甜菜粕、稻壳粉、麦麸、米糠粕的一种或几种。
4.根据权利要求3所述的一种0日龄雏鸡食用乳酸菌果冻,其特征在于:所述钙源为磷酸氢钙、氯化钙、硫酸钙、乳酸钙的一种或几种。
5.根据权利要求4所述的一种0日龄雏鸡食用乳酸菌果冻,其特征在于:所述乳酸菌粉为植物乳杆菌、屎肠球菌、乳酸片球菌、罗伊氏乳杆菌和嗜酸乳杆菌的一种或几种,所述乳酸菌数大于109CFU/g。
6.根据权利要求5所述的一种0日龄雏鸡食用乳酸菌果冻,其特征在于:按质量百分数计,由以下组分组成:
纯净水80-95%,海藻酸钠1-3%,***胶0.5-3%,黄原胶0.5-2%,瓜尔胶0.5-2%,豆粕0.25-2%,甜菜粕0.25-2%,稻壳粉0.25-1.5%,麦麸0.25-1.5%,磷酸氢钙0.05-1%,氯化钙0.05-1.5%,硫酸钙0.05-2%,乳酸钙0.05-2%,维生素0.035-0.05%,乳酸菌粉0.001-0.5%。
7.根据权利要求6所述的一种0日龄雏鸡食用乳酸菌果冻的制备方法,其特征在于:包括以下步骤:
1)按以下质量百分数称取原物料和纯净水:纯净水80-95%,海藻酸钠1-3%,***胶0.5-3%,黄原胶0.5-2%,瓜尔胶0.5-2%,豆粕0.25-2%,甜菜粕0.25-2%,稻壳粉0.25-1.5%,麦麸0.25-1.5%,磷酸氢钙0.05-1%,氯化钙0.05-1.5%,硫酸钙0.05-2%,乳酸钙0.05-2%,维生素0.035-0.05%,乳酸菌粉0.001-0.5%;
2)将上述原物料混合均匀后缓慢加入到纯净水中,水温≥10℃,并使用电动搅拌机械快速搅拌2~3分钟后静置10~30分钟,得到乳酸菌果冻产品。
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