CN110178967A - Fermented feed and its preparation method and application for improving meat quality - Google Patents

Fermented feed and its preparation method and application for improving meat quality Download PDF

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CN110178967A
CN110178967A CN201910386594.7A CN201910386594A CN110178967A CN 110178967 A CN110178967 A CN 110178967A CN 201910386594 A CN201910386594 A CN 201910386594A CN 110178967 A CN110178967 A CN 110178967A
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fermented feed
fermentation
acid
preparation
feed
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汪以真
郝丽红
张煜
苏维发
路则庆
王凤芹
冯杰
谭建庄
项云
王新霞
单体中
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Tianbang Food Co ltd
Zhejiang University ZJU
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Tianbang Food Co ltd
Zhejiang University ZJU
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    • 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
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines

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Abstract

The invention discloses a kind of fermented feeds and its preparation method and application for improving meat quality.Raw material contains abundant probiotics, organic acid and unsaturated fatty acid after bacillus subtilis ZJUAF-3 and Pediococcus pentosaceus ZJUAF-4 fermentation.The fermented feed that fermented feed preparation method obtains, which is characterized in that contain: bacillus subtilis viable count >=1.2 × 109CFU/g, Pediococcus pentosaceus viable count >=2.3 × 109CFU/g, formic acid content >=45.12 mg/100g, acetic acid content >=98.79 mg/100g, propionic acid content >=1.22 mg/100g, lactic acid content >=138.45 mmol/kg, butyric acid >=2.98 mg/100g, oleic acid improves 3.98%, and linoleic acid improves 7.15%, and linolenic acid improves 0.29%.This fermented feed is for improving growing-finishing pigs performance and meat.

Description

Fermented feed and its preparation method and application for improving meat quality
Technical field
The invention belongs to fermented feed technical fields, and in particular to a kind of fermented feed for improving meat quality and its Preparation method and application.
Background technique
China is pork big producer, and pork yield accounts for 50% of Gross World Product or so.Pig is our people's diet simultaneously One of the main source of meat product in structure, pork consumption account for absolute leading position, the quality of meat in consumption of meat Affect our everyone health.The evaluation index of meat quality mainly has pork color to score, marbling scores, Butcher rear pH, shearing force, drip loss；Muscle intramuscular fat level, muscle fatty acid composition and content etc..
With the improvement of living standards, requirement of the people to meat quality increasingly improves, meat quality Improving Measurements also with Increase.Relative to other regulation measures, nutrition regulation have the advantages that easily execute and it is quick, be concentrated mainly on diet at present The improvement of level, fermented feed, functional additive.
In recent years, fermented feed has become the new direction of Feed Industry Development.It feeds fermented feed and increases lactic acid in enteron aisle The content of bacterium and various flavor substances, these flavor substances through enteron aisle be absorbed into portal circulation intramuscular be deposited and benefit With improving the quality and flavor of muscle.Existing research shows can be by mentioning after the feeds such as pomace, Sang Fen, Chinese herbal medicine are fermented Certain fatty acid and flavor amino acid content in high pork improve meat.But the feedstuffs source such as pomace, mulberry powder is unstable It is fixed, ingredient is indefinite and is local raw material mostly, and corn, dregs of beans be as main feedstuff, and property is stable, comes Source is extensive, is easy to ferment, convenient for promoting.
Although fermented feed product emerges one after another in recent years, there are larger differences for its production technology, and the quality good and the bad is not Together.In terms of the relevant report and patent for improving fattening meat quality using fermented feed, one disclosed in CN105767547A In the preparation method of kind growing and fattening pigs health-care environment protection type fermentation compound feed, the preparation of fermented feed needs fermenting twice, and process is cumbersome, It is unfavorable for carrying out on a large scale.A kind of biological fermentation feed of improvement meat quality disclosed in 106615806 A of CN and its production In methods and applications, growing-finishing pigs index is similar to result of the present invention, but dregs of beans dosage is 75-80% in fermented feed, at This is relatively high.A kind of preparation for the TMPF biofermentation mixed feed that can improve meat quality disclosed in CN108185182A In, shearing force is only limitted to for the measurement of meat, it is difficult to prove its entire effect to other indexs of meat.Therefore, collect About easy production technology, scientific stable product index and clearly effective application method are the directions of fermented feed exploitation.
Summary of the invention
For overcome the deficiencies in the prior art, the technical problem to be solved in the present invention is to provide one kind for improving pork product Fermented feed of matter and its preparation method and application.
It is a kind of for improving the fermented feed preparation method of meat quality, raw material is through bacillus subtilis ZJUAF-3 and penta After sugar-tablet coccus ZJUAF-4 fermentation, contain abundant probiotics, organic acid and unsaturated fatty acid, wherein Pediococcus pentosaceus (Pediococcus pentosaceus) ZJUAF-4, is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms Center, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, the deposit date is on November 21st, 2018, deposit number CGMCC NO:16767；Bacillus subtilis (Bacillus subtilis subsp.subtilis) ZJUAF-3 is existing bacterial strain, preservation In China Committee for Culture Collection of Microorganisms's common micro-organisms center, the deposit date is 2016 August 8, deposit number For CGMCC NO:12825, it is originally presented in bacillus and its hair of CN106167782A(efficient degradation dregs of beans antigen protein The method of ferment dregs of beans)；
Steps are as follows:
1) mixed fermentation liquid is prepared
Bacillus subtilis fermentation liquor and Pediococcus pentosaceus fermentation liquid are mixed to get mixed fermentation liquid, and wherein bacillus subtilis is living Bacterium number should reach 1.0 × 108~1.0×1010 CFU/mL, Pediococcus pentosaceus number should reach 1.0 × 109~1.0×1010 CFU/ mL。
2) preparation of fermented feed
Fermentation raw material is pre-mixed by mass percentage, including corn 15%~20%, dregs of beans 15%~20%, wheat bran 40%~50%, greatly Skin of beancurd 15%~20% then adds the mixed fermentation liquid that step 1) is prepared, and additive amount is the 10% of total system, and accesses appropriate temperature Water makes total moisture content account for the 35%~40% of fermentation system gross mass, stirs and evenly mixs, and obtains fermentation system, and heap formula fermentation 24~ 48h obtains fermented feed when feed pH is down to 4.8 or so.
The step 1) prepares mixed fermentation liquid:
Preparation and (2) actication of culture and inoculation including (1) fermentation medium；
(1) preparation of fermentation medium
The preparation of fermentation medium, wherein bacillus activation medium contains yeast powder 0.5-2%, glucose 0.5-2%, albumen Peptone 1-5%, potassium dihydrogen phosphate 0.1-0.5%, magnesium sulfate 0.05-0.1%；Pediococcus pentosaceus activation medium contains yeast powder 0.5- 2%, glucose 0.5-2%, tomato meal 0.5-1%, potassium dihydrogen phosphate 0.1-0.5%；
(2) preparation of zymocyte liquid
After the activated culture with purifying of bacillus subtilis, chooses single bacterium and fall within LB culture medium, 37 DEG C, 150rpm, cultivate 12h, to It when OD value reaches 1.0 or so, is inoculated with by 0.1% into fermentation medium, in 37 DEG C of ventilations cultures for 24 hours to get arriving bacillus subtilis Fermentation liquid, optimal bacillus subtilis viable count should reach 1.0 × 108~1.0×1010CFU/mL；Pediococcus pentosaceus is through work After changing and purifying culture, chooses single bacterium and fall within MRS culture medium, stationary culture is fermented by 0.1% access for 24 hours, by the seed liquor after activation Culture medium, stationary culture is for 24 hours, primary every 12h gentle agitation, keeps material uniform, bacteria concentration is made to reach 1.0 × 109~1.0× 1010Above-mentioned activated fermentation liquid is then mixed, accesses suitable quantity of water, is uniformly mixed, obtain mixed fermentation liquid by CFU/mL.
A kind of fermented feed that the fermented feed preparation method according to obtains, contains: bacillus subtilis viable count ≥1.2×109 CFU/g, Pediococcus pentosaceus viable count >=2.3 × 109 CFU/g, formic acid content >=45.12 mg/100g, acetic acid Content >=98.79 mg/100g, propionic acid content >=1.22 mg/100g, lactic acid content >=138.45 mmol/kg, butyric acid >= 2.98 mg/100g, oleic acid improve 3.98%, and linoleic acid improves 7.15%, and linolenic acid improves 0.29%.
A kind of application of the fermented feed, it is specific as follows for improving growing-finishing pigs performance and meat: will to educate Protein raw materials carry out equal nitrogen substitution with fermented feed in hog daily ration, and substitution amount accounts for the 2%~10% of finishing pigs diets gross weight.
The application, the water content of fermented feed are 35%~40%.
Fermented feed is added in the application in finishing pigs diets, increases unsaturated fatty acid content in pork, increases pig Meat flavor.
The present invention is formulated with finishing pigs diets referring to U.S. NRC(2012) standard, will according to energy, albumen phase approximately principle Fermented feed adds in finishing pigs diets in proportion, is uniformly mixed, (65 DEG C) of low temperature granulations.
The invention has the advantages that: the present invention can improve insatiable hunger in muscle while reducing growing and fattening pigs weight gain material consumpting ratio And content of fatty acid, significantly improve the pork quality traits such as eye muscle area, yellowish pink, intramuscular fat, succulence；Improvement pork of the invention The biological fermentation feed of quality can wait the protein raw materials of 2%-10% in nitrogen substitution pannage.
Specific embodiment
The present invention is further elaborated with reference to embodiments.
Embodiment 1
It is a kind of for improve fattening meat quality fermented feed, the preparation method is as follows:
(1) preparation of fermentation medium
The preparation of fermentation medium, wherein bacillus activation medium contains yeast powder 0.5-2%, glucose 0.5-2%, albumen Peptone 1-5%, potassium dihydrogen phosphate 0.1-0.5%, magnesium sulfate 0.05-0.1%；Pediococcus pentosaceus activation medium contains yeast powder 0.5- 2%, glucose 0.5-2%, tomato meal 0.5-1%, potassium dihydrogen phosphate 0.1-0.5%；
(2) preparation of zymocyte liquid
After the activated culture with purifying of bacillus subtilis, chooses single bacterium and fall within LB culture medium, 37 DEG C, 150rpm, cultivate 12h, to It when OD value reaches 1.0 or so, is inoculated with by 0.1% into fermentation medium, cultivates 24 h in 37 DEG C of ventilations to get bacillus subtilis is arrived Fermented liquid, optimal bacillus subtilis viable count should reach 1.0 × 108~1.0×1010 CFU/mL；Pediococcus pentosaceus warp After activation and purifying culture, chooses single bacterium and fall within MRS culture medium, stationary culture is sent out by 0.1% access for 24 hours, by the seed liquor after activation Ferment culture medium, stationary culture is for 24 hours, primary every 12 h gentle agitations, keeps material uniform, bacteria concentration is made to reach 1.0 × 109~1.0 ×1010Above-mentioned activated fermentation liquid is then mixed, accesses suitable quantity of water, is uniformly mixed, obtain mixed fermentation liquid by CFU/mL；
(3) preparation of fermented feed
Fermentation raw material is pre-mixed by mass percentage, including corn 15%~20%, dregs of beans 15%~20%, wheat bran 40%~50%, greatly Skin of beancurd 15%~20% then adds mixed fermentation liquid step (2) prepared, and additive amount is total system 10%, and accesses appropriate temperature Water makes total moisture content account for the 35%~40% of fermentation system gross mass, stirs and evenly mixs, obtains fermentation system；By above-mentioned fermentation body System press 1.0 meters of thickness or so, 25 DEG C of initial temperature, windrow ferment 24~48h, it is primary every 5-8 hours stirrings, to feed in slot PH obtains fermented feed when being down to 4.8 or so.
Nutritional ingredient variation before and after 1, feed fermentation of table
Index Unit Non- fermented feed Fermented feed
Moisture % 38.75 37.23
Crude protein % 18.36 21.44
pH - 6.50 4.80
Formic acid mg/100g — 45.12
Acetic acid mg/100g — 98.79
Propionic acid mg/100g — 1.22
Butyric acid mg/100g — 2.98
Lactic acid mmol/kg — 138.45
Bacillus subtilis CFU/g < 1.2 × 105 1.2×109
Pediococcus pentosaceus CFU/g < 1.2 × 104 2.3×109
As shown in Table 1, compared with non-fermented feed, feed crude protein improves 3.08% after fermentation；After fermentation for 24 hours, formic acid content 45.12 mg/100g are run up to, acetic acid content runs up to 98.79 mg/100g, and propionic acid content runs up to 1.22 mg/100g, cream Acid content runs up to 138.45 mmol/kg, and butyric acid content runs up to 2.98 mg/100g, and feed pH reaches 4 .80；Withered grass bud The quantity of spore bacillus and Pediococcus pentosaceus respectively reaches 1.2 × 109With 2.3 × 109 CFU/g.To sum up, obtained fermented feed Organic acid, probiotics rich content, feed palatability increase.
The variation of content of fatty acid before and after 2, feed fermentation of table
Index Unit Non- fermented feed Fermented feed
Palmitic acid % 1.82 1.61
Stearic acid % 17.98 16.16
Oleic acid % 20.05 24.03
Linoleic acid % 40.19 47.34
Linolenic acid % 2.71 3.00
As can be seen from the above table, unsaturated fatty acid increases after feed fermentation, and oleic acid, linoleic acid, linolenic acid are respectively increased 3.98%, 7.15%, 0.29%, fatty acid composition improves.
The characteristics of the present embodiment, is to be changed with mixing fermentation culture liquid fermented feed raw material rich in probiotics and organic acid It has been apt to feedstuff fatty acid composition, has increased the nutritive value of feed and the palatability of feed.
Embodiment 2
Control group finishing pigs diets formula are as follows: 67.11% corn, 4% wheat bran, 8% rice bran, 6% rice bran meal, 10.94% dregs of beans, 0.87% calcium bicarbonate, 0.35% salt, 0.73% mountain flour, 2% premix are sufficiently mixed in blender It is even.
The formula of 5% fermented feed finishing pigs diets are as follows: 69.62% corn, 3.5% wheat bran, 6% rice bran meal, 11.90% dregs of beans, 5% fermented feed, 0.87% calcium bicarbonate, 0.35% salt, 0.76% mountain flour, 2% premix, in blender It is interior, it mixes well to get the fattening pannage for being 5% to fermented feed content.
The formula of 10% fermented feed finishing pigs diets are as follows: 71.42% corn, 3.5% wheat bran, 11.08% dregs of beans, 10% fermented feed, 0.87% calcium bicarbonate, 0.35% salt, 0.78% mountain flour, 2% premix are sufficiently mixed in blender It is even to get to fermented feed content be 10% fattening pannage.
Embodiment 3
Control group finishing pigs diets formula are as follows: 67.11% corn, 4% wheat bran, 8% rice bran, 6% rice bran meal, 10.94% dregs of beans, 0.87% calcium bicarbonate, 0.35% salt, 0.73% mountain flour, 2% premix are sufficiently mixed in blender It is even.
The formula of 2% fermented feed finishing pigs diets are as follows: 72.72% corn, 3.50% wheat bran, 6% rice bran meal, 11.80% dregs of beans, 2% fermented feed, 0.87% calcium bicarbonate, 0.35% salt, 0.76% mountain flour, 2% premix, in blender It is interior, it mixes well to get the fattening pannage for being 2% to fermented feed content.
The formula of 4% fermented feed finishing pigs diets are as follows: 70.42% corn, 3.50% wheat bran, 6% rice bran meal, 12.10% dregs of beans, 4% fermented feed, 0.87% calcium bicarbonate, 0.35% salt, 0.76% mountain flour, 2% premix, in blender It is interior, it mixes well to get the fattening pannage for being 4% to fermented feed content.
The formula of 8% fermented feed finishing pigs diets are as follows: 72.60% corn, 3.50% wheat bran, 11.90% dregs of beans, 8% fermented feed, 0.87% calcium bicarbonate, 0.35% salt, 0.78% mountain flour, 2% premix are sufficiently mixed in blender It is even to get to fermented feed content be 8% fattening pannage.
Application test 1 verifies embodiment 2 to Ternary Pig ternary growing and fattening pigs application test
Test method:
Control group, 5% fermented feed group, 10% fermented feed group respectively take 200 Ternary Pig ternary growing and fattening pigs to be tested.It is pre- to raise one
Zhou Hou starts formally to feed, feed period 39 days.Test pig is fed as unit of column, is freely eaten and is drunk water.Record Feed consumption rate, health status etc..After the test, 8 progress meat quality determinations are taken at random for every group.
Influence of the daily ration containing fermented feed that the 3, embodiment of the present invention 2 of table provides to Performance of Finishing Pigs
Index Unit Control group 5% fermented feed group 10% fermented feed group
Beginning counterpoise kg 90.18 90.75 90.65
Last counterpoise kg 123.33 124.31 127.62
Average daily gain kg 0.85 0.86 0.95
Average daily gain kg 2.65 2.66 2.75
Feed consumption weight gain ratio - 3.13 3.09 2.90
Interpretation of result
As shown in Table 3,10% fermented feed group is compared with control group, fattens pig feed intake and daily gain improves, and feedstuff-meat ratio reduces, Efficiency of feed utilization is higher, and the biological fermentation feed for improving growing-finishing pigs performance described in embodiment 2 improves growing-finishing pigs performance.
Influence of the daily ration containing fermented feed described in the 4, embodiment of the present invention 2 of table to fattening meat quality
Index Unit Control group 5% fermented feed group 10% fermented feed group
pH45min - 6.39 6.40 6.44
pH24h - 5.77 5.80 5.90
Yellowish pink brightness value L * - 42.04 41.48 41.27
Yellowish pink red scale value a* - 12.36 12.69 14.18
Yellowish pink yellow value degree b* - 11.53 11.32 11.09
Color Score - 2.33 3.27 3.65
Marble grain scoring - 2.20 3.25 3.44
Drip loss % 3.34 3.20 2.70
Shearing force N 44.03 42.19 37.98
Inosinicacid mg/g 2.19 2.38 2.55
Intramuscular fat % 1.67 1.85 2.22
Palmitoleic acid % 2.30 2.49 2.56
Oleic acid % 42.32 43.88 45.91
Linoleic acid % 2.80 2.93 3.32
Linolenic acid % 0.29 0.35 0.44
Arachidonic acid % 0.30 0.34 0.41
As shown in Table 4,10% fermented feed group is compared with control group, and yellowish pink and tenderness improves, and drip loss reduces, intramuscular fat, Inosinicacid, unsaturated fatty acid content improve.
Application test 2 verifies embodiment 3 to Ternary Pig ternary growing and fattening pigs application test
Test method:
Control group, 2% fermented feed group, 4% fermented feed group and 8% fermented feed group respectively take 100 Ternary Pig ternary growing and fattening pigs into Row test.Initial weight 89kg or so, it is pre- to raise after a week, start formally to feed, feeding period 35 days.Test pig is raised as unit of column Hello, it is freely eaten and drinks water.Record feed consumption rate, health status etc..After the test, 12 progress meat surveys are taken at random for every group It is fixed.
Influence of the daily ration containing fermented feed that 5 embodiment of the present invention 3 of table provides to growing-finishing pigs performance
Index Unit Control group 2% fermented feed group 4% fermented feed group 8% fermented feed group
Initial weight kg 89.62 89.84 89.74 88.94
End weight kg 120.25 120.90 122.25 126.50
Average daily gain kg 0.88 0.90 0.93 1.07
Average daily gain kg 2.76 2.76 2.78 2.87
Feed consumption weight gain ratio - 3.14 3.07 2.99 2.68
As shown in Table 5, compared with the control group, 8% fermented feed group improves the biological fermentation feed of meat quality, adopts growing and fattening pigs day Appetite and daily gain improve, and feedstuff-meat ratio reduces, and it is raw to improve growing and fattening pigs for the biological fermentation feed of improvement meat quality described in embodiment 3 Long performance.
Influence of the daily ration containing fermented feed that 6 embodiment of the present invention 3 of table provides to fattening Swine serum oxidation resistance
Group Unit Control group 2% fermented feed group 4% fermented feed group 8% fermented feed group
Superoxide dismutase U/mL 62.60 69.34 83.36 97.83
Glutathione peroxidase U/mL 272.29 275.01 281.61 310.22
Catalase U/mL 5.76 5.84 6.02 7.36
Malonaldehyde nmol/mL 5.88 5.61 4.82 4.52
As shown in Table 6,8% fermented feed group is compared with control group, and growing and fattening pigs SOD in serum, CAT, GSH-Px level improve, and MDA Level reduces, and the biological fermentation feed of improvement meat quality described in embodiment 3 is prompted to improve fattening Swine serum oxidation resistance.
Influence of the daily ration containing fermented feed that 7 embodiment of the present invention 3 of table provides to fattening meat quality
Index Unit Control group 2% fermented feed group 4% fermented feed group 8% fermented feed group
pH45min - 6.24 6.25 6.26 6.34
pH24h - 5.71 5.68 5.73 5.70
Yellowish pink brightness value L * - 41.34 41.38 41.45 42.07
Yellowish pink red scale value a* - 12.72 12.80 12.99 13.88
Yellowish pink yellow value degree b* - 11.42 11.39 11.26 11.19
Color Score - 2.10 2.21 2.66 2.86
Marble grain scoring - 2.06 2.17 2.30 3.10
Drip loss % 3.53 3.51 3.37 2.79
Shearing force N 45.66 44.06 43.32 40.80
Inosinicacid mg/g 2.15 2.17 2.21 2.42
Intramuscular fat % 1.71 1.75 1.82 2.16
Palmitoleic acid % 2.27 2.33 2.38 2.50
Oleic acid % 43.88 43.91 43.95 45.63
Linoleic acid % 2.76 2.81 2.90 3.17
Linolenic acid % 0.29 0.30 0.32 0.39
Arachidonic acid % 0.29 0.30 0.31 0.35
As shown in Table 7,8% fermented feed group is compared with control group, and fattening Pock Color and tenderness improves, inosinicacid, intramuscular fat, Unsaturated fatty acid content improves, and drip loss reduces.The above result shows that improving the biology of meat quality described in embodiment 3 Fermented feed, feeding growing and fattening pigs are yellowish pink by improving, and reduce drip loss, increase unsaturated fatty acid content, improve pork product Matter.
Conclusion: feed addictive of the present invention is added in feed can increase feed nutritive value, improve fattening Swine serum antioxygen Change horizontal, improvement growing-finishing pigs performance and meat.

Claims (6)

1. a kind of for improving the fermented feed preparation method of meat quality, which is characterized in that raw material is through bacillus subtilis After ZJUAF-3 and Pediococcus pentosaceus ZJUAF-4 fermentation, containing abundant probiotics, organic acid and unsaturated fatty acid, wherein Pediococcus pentosaceus ZJUAF-4, is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, the deposit date is On November 21st, 2018, deposit number are CGMCC NO:16767；
Steps are as follows:
1) mixed fermentation liquid is prepared
Bacillus subtilis fermentation liquor and Pediococcus pentosaceus fermentation liquid are mixed to get mixed fermentation liquid, and wherein bacillus subtilis is living Bacterium number should reach 1.0 × 108~1.0×1010 CFU/mL, Pediococcus pentosaceus number should reach 1.0 × 109~1.0×1010 CFU/ mL；
2) preparation of fermented feed
Fermentation raw material is pre-mixed by mass percentage, including corn 15%~20%, dregs of beans 15%~20%, wheat bran 40%~50%, greatly Skin of beancurd 15%~20% then adds the mixed fermentation liquid that step 1) is prepared, and additive amount is the 10% of total system, and accesses appropriate temperature Water makes total moisture content account for the 35%~40% of fermentation system gross mass, stirs and evenly mixs, and obtains fermentation system, and heap formula fermentation 24~ 48h obtains fermented feed when feed pH is down to 4.8 or so.
2. preparation method according to claim 1, which is characterized in that the step 1) prepares mixed fermentation liquid:
Preparation and (2) actication of culture and inoculation including (1) fermentation medium；
(1) preparation of fermentation medium
The preparation of fermentation medium, wherein bacillus activation medium contains yeast powder 0.5-2%, glucose 0.5-2%, albumen Peptone 1-5%, potassium dihydrogen phosphate 0.1-0.5%, magnesium sulfate 0.05-0.1%；Pediococcus pentosaceus activation medium contains yeast powder 0.5- 2%, glucose 0.5-2%, tomato meal 0.5-1%, potassium dihydrogen phosphate 0.1-0.5%；
(2) preparation of zymocyte liquid
After the activated culture with purifying of bacillus subtilis, chooses single bacterium and fall within LB culture medium, 37 DEG C, 150rpm, cultivate 12h, to It when OD value reaches 1.0 or so, is inoculated with by 0.1% into fermentation medium, in 37 DEG C of ventilations cultures for 24 hours to get arriving bacillus subtilis Fermentation liquid, optimal bacillus subtilis viable count should reach 1.0 × 108~1.0×1010CFU/mL；Pediococcus pentosaceus is through work After changing and purifying culture, chooses single bacterium and fall within MRS culture medium, stationary culture is fermented by 0.1% access for 24 hours, by the seed liquor after activation Culture medium, stationary culture is for 24 hours, primary every 12h gentle agitation, keeps material uniform, bacteria concentration is made to reach 1.0 × 109~1.0× 1010Above-mentioned activated fermentation liquid is then mixed, accesses suitable quantity of water, is uniformly mixed, obtain mixed fermentation liquid by CFU/mL.
3. a kind of fermented feed that fermented feed preparation method according to claim 1 obtains, which is characterized in that contain: Bacillus subtilis viable count >=1.2 × 109 CFU/g, Pediococcus pentosaceus viable count >=2.3 × 109 CFU/g, formic acid content >= 45.12 mg/100g, acetic acid content >=98.79 mg/100g, propionic acid content >=1.22 mg/100g, lactic acid content >=138.45 Mmol/kg, butyric acid >=2.98 mg/100g, oleic acid improve 3.98%, and linoleic acid improves 7.15%, and linolenic acid improves 0.29%.
4. a kind of application of fermented feed according to claim 3, which is characterized in that for improving growing-finishing pigs performance And meat, it is specific as follows: protein raw materials in finishing pigs diets to be subjected to equal nitrogen substitution with fermented feed, substitution amount accounts for growing and fattening pigs The 2%~10% of daily ration gross weight.
5. application according to claim 4, which is characterized in that the water content of fermented feed is 35%~40%.
6. application according to claim 4, which is characterized in that addition fermented feed increases unsaturated fatty acid in pork and contains Amount increases pig flesh flavor.
CN201910386594.7A 2019-05-08 2019-05-08 Fermented feed and its preparation method and application for improving meat quality Pending CN110178967A (en)

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CN110257302A (en) * 2019-07-17 2019-09-20 浙江大学 The screening technique of lactic acid bacteria strains with oxidation resistance and application
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CN114304411A (en) * 2021-11-25 2022-04-12 浙江大学 Fermented feed capable of being fed in whole process and preparation method and application thereof
CN115176910A (en) * 2022-06-16 2022-10-14 浙江大学 Fermented feed capable of improving pork oxidation resistance and reducing drip loss and preparation method thereof
CN117016691A (en) * 2023-08-09 2023-11-10 宁夏三十六度生物科技有限公司 Probiotic feed additive for improving pork quality
CN117987328A (en) * 2024-04-02 2024-05-07 中国农业大学 Functional mulberry leaf feed and preparation method and application thereof
CN118126868A (en) * 2024-01-25 2024-06-04 浙江大学 Bacillus subtilis ZMF7-2 and application thereof in degrading various mycotoxins and cholesterol

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110257302A (en) * 2019-07-17 2019-09-20 浙江大学 The screening technique of lactic acid bacteria strains with oxidation resistance and application
CN110257302B (en) * 2019-07-17 2020-08-07 浙江大学 Screening method and application of lactobacillus strain with antioxidant capacity
CN112189760A (en) * 2020-10-09 2021-01-08 安徽好味道饲料科技有限公司 Novel water-drinking feed fermented feed and preparation process thereof
CN113142402A (en) * 2021-04-06 2021-07-23 广州傲农生物科技有限公司 Biological fermentation feed for improving pork flavor and preparation method and application thereof
CN114304411A (en) * 2021-11-25 2022-04-12 浙江大学 Fermented feed capable of being fed in whole process and preparation method and application thereof
CN115176910A (en) * 2022-06-16 2022-10-14 浙江大学 Fermented feed capable of improving pork oxidation resistance and reducing drip loss and preparation method thereof
CN115176910B (en) * 2022-06-16 2024-02-02 浙江大学 Fermented feed capable of improving pork antioxidant capacity and reducing drip loss and preparation method thereof
CN117016691A (en) * 2023-08-09 2023-11-10 宁夏三十六度生物科技有限公司 Probiotic feed additive for improving pork quality
CN118126868A (en) * 2024-01-25 2024-06-04 浙江大学 Bacillus subtilis ZMF7-2 and application thereof in degrading various mycotoxins and cholesterol
CN117987328A (en) * 2024-04-02 2024-05-07 中国农业大学 Functional mulberry leaf feed and preparation method and application thereof

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