CN112167432A

CN112167432A - Biological fermentation feed and preparation method thereof

Info

Publication number: CN112167432A
Application number: CN202011057585.2A
Authority: CN
Inventors: 黄俊程
Original assignee: Hubei Jinxu Agricultural Development Co ltd
Current assignee: Hubei Jinxu Agricultural Development Co ltd
Priority date: 2020-09-29
Filing date: 2020-09-29
Publication date: 2021-01-05

Abstract

The invention belongs to the technical field of solid-state biological fermentation feed in the animal husbandry industry, and discloses biological fermentation feed and a preparation method thereof. The biological fermentation feed is obtained by combining various fermentation substrate raw materials and fermentation flora. The biological fermentation feed is based on increasing daily gain and feed intake of pigs and changing the structure of the intestinal microbial flora of the pigs, thereby effectively improving the production performance of the swinery. The fermented feed not only effectively improves the nutritive value of the feed and improves the palatability, but also is rich in probiotics and antibacterial substances, has good digestibility, reduces the mortality rate of swinery, reduces the difficulty of treating ill and dead livestock, and reduces the feces odor of the surrounding environment. Under the condition of directly reducing the cost of feed and medicine, the quality of meat is improved, the waste of grains is reduced, production resources are saved, and the feed is low-carbon, environment-friendly and high in safety performance. The preparation method of the biological fermentation feed is simple and convenient, and the fermentation feed has stronger feeding value.

Description

Biological fermentation feed and preparation method thereof

Technical Field

The invention belongs to the technical field of solid-state biological fermentation feed in the animal husbandry industry, and particularly relates to biological fermentation feed and a preparation method thereof.

Background

At present, under the market environment of integrated speed improvement and increasingly standard animal feed, resource shortage and food safety are two major topics of Chinese agriculture development, and are particularly prominent in animal husbandry and feed industry. With the economic development and the population increase, the meat consumption is increasing, and the development of the animal husbandry and the feed industry faces the problem of serious shortage of feed resource supply. On the other hand, people have higher and higher requirements on food safety due to improvement of livelihood and promotion of health and environmental awareness. Biotechnology is a necessary choice to solve the problems of feed resource shortage and feed safety.

The breed bred in China in recent 20 years is mainly Duroc, Changbai and York, and the produced commercial pig is mainly a hybrid pig of Duroc, Changbai and Dabai pigs. The breeds are introduced from foreign countries into China, and compared with local breeds in China, such as Tongcheng pigs, Meishan pigs, Taihu pigs and the like, the breeds have the main advantages of high growth speed, high lean meat percentage and high production efficiency, and can be used for improving the disadvantage of slow growth of local pig breeds in China. The introduced varieties have unique disease resistance and adaptability; the introduced variety is mainly made of corn, bean pulp and other grain crops, and the swinery is suitable for high-digestibility feed. The introduced variety in China needs to adapt to the conditions of climate, environmental microorganisms and the like in China for a long time, is not tolerant to coarse feed, and can cause the reduction of the production efficiency of swinery and death if the coarse feed is continuously fed.

The soybean yield in China is low, 80% of soybeans depend on imported soybean raw materials, and the raising cost in China is increased. In China, a plurality of local feed resources, such as meal products such as cotton meal, rapeseed meal, peanut meal and the like, and leftovers such as rice bran, bean dregs, cassava dregs, vinasse and the like cannot be fully utilized. The raw materials of the feed for most of the corn and soybean meal type pig-raising enterprises in China are in short supply, and the raw materials are high in price; on the other hand, the feed resources in China are not fully utilized, and the waste phenomenon is discarded at will. In addition, the disease is the biggest threat of pig industry, such as the occurrence and prevalence of infectious diseases like blue ear disease, swine fever, swine erysipelas, African swine fever and the like, and the disease is the biggest genuine and inland danger to pig industry, and the use of vaccines and veterinary drugs increases the breeding cost of enterprises no matter the disease is increased due to the unsound epidemic prevention system, the disease is caused by frequent introduction of the vaccine, or the mutation of part of viruses is accelerated due to the excessive dependence on the vaccine.

The pig digestive tract contains a large amount of microorganisms, and each gram of intestinal contents contains about 1 × 10¹⁰Most of the microorganisms are in close contact with body cells, and play a very important role in promoting the energy exchange of body substances, information transfer, host nutrition, immunity and growth promotion. The microbial bacteria colonized at different positions in the intestinal tract have to withstand the tests of various adversities such as digestive tract enzymes, antibody substances or even exogenous antibiotics, antibacterial agents and the like, and also have to be capable of keeping a certain quantity and proportion of growth and reproduction in the gastrointestinal tract of animals so as to compensate the quantity of live bacteria discharged out of the body due to death and intestinal tube peristalsis and maintain the balance and stability of the environment in the intestinal tract of pigs. The colonization and succession of bacteria in the digestive tract are related to the structure, physiological function and lactation of the pig digestive tract. Colibacillus, micrococcus, staphylococcus and the like exist in intestinal tracts of piglets in the embryonic period of piglets, and probably the reason for the intestinal tracts is that embryoid bodies are obtained by exchanging nutrients between placenta and maternal amniotic fluid. The maternal birth canal, maternal feces and environmental microbes provide the earliest colonizing bacteria in the piglet's intestinal tract. Because of the abundance of oxygen in the intestines of piglets at birth, the majority of intestinal microorganisms are aerobic. However, the oxygen is continuously consumed by the aerobic bacteria, and the proliferation of the aerobic bacteria is inhibited; on the other hand, facultative anaerobes such as staphylococcus and escherichia coli accelerate oxygen consumption after being planted in the intestinal tract, the intestinal tract is in an anaerobic state, meanwhile, the pH value of the gastrointestinal tract is reduced, and the intestinal tract is more suitable for being planted by the anaerobes and forms a stable microorganism balance system. The balance is changed again when the piglets are weaned, and finally, along with the development of intestinal tracts and the adaptation to daily ration, the microbial flora in the intestinal tracts forms a new balance system and is gradually stabilized; the large intestine of the piglet mainly has a coexistence state of various microbial floras, and the caecum mainly plants anaerobic bacteria; the forepart of the small intestine is mainly planted with facultative anaerobes such as lactobacillus and bifidobacterium. The pig intestinal microorganisms are in dynamic balance, and only if the bifidobacteria and the lactobacilli always have the main advantages, the body can maintain the normal physiological state.

In the related technology, the lactobacillus fermented feed is used for feeding growing pigs, so that the average daily gain and feed intake of the growing pigs can be improved, the muscle quality is well influenced, the diversity of intestinal flora of the pigs is improved, and the stability of an intestinal microflora is maintained.

In the related technology, the average daily gain of the suckling piglets can be improved and the diarrhea rate of the piglets can be reduced by feeding the bifidobacteria fermentation liquor to the suckling piglets.

In the related technology, the lactobacillus compound or the mixture of the lactobacillus, the bacillus subtilis and the saccharomycetes is added into the daily ration of the weaned pig, so that the feed intake and the daily gain of the weaned pig can be improved, the feed conversion rate is reduced, the digestibility of the ileum and the total digestive tract nutrient substances is improved, the incidence rate of diarrhea of the weaned pig is reduced, and the health of the weaned pig is promoted. The piglet is irrigated with the composite probiotics consisting of the lactobacillus, the saccharomycetes and the bacillus subtilis, so that the growth performance and the immunity level of the piglet can be improved.

When being applicable to the fodder of feeding the pig with fermentation tubes such as lactic acid bacteria on the existing market, adopt to add a large amount of probiotics or microbial species mostly, later adopt to feed the pig and irritate or feed, this kind of mode is on the basis that has consumed a large amount of raw materials, the conversion rate of fodder has obviously been reduced, the pig feed volume of feeding descends gradually, and then the quality and the quality of feeding the pig are fed in the influence, and still can be because the pouring of a large amount of bacterias, lead to feeding the pig internal to have partial bacterias to remain can't accomplish good metabolism, thereby can produce corresponding influence to the eater.

Therefore, the probiotics can be obtained through the self fermentation of the raw materials, so that the daily gain and feed intake of the pigs are improved, the intestinal microbial flora structure of the pigs is changed, the nutritional value of the feed is improved, the palatability is improved, the probiotics and antibacterial substances are enriched, and the digestibility is good; the use of antibiotic drugs is reduced, the feed cost and the drug cost are directly reduced, and the feed prepared on the production level of swinery is improved, which becomes a problem of key attention of people.

Disclosure of Invention

In order to solve the problems in the prior art, the invention aims to provide a biological fermentation feed and a preparation method thereof.

The technical scheme adopted by the invention is as follows: a biological fermentation feed is mainly prepared from the following raw materials in parts by mass:

10-30 parts of corn, 5-15 parts of soybean meal, 3-10 parts of monosaccharide, 10-30 parts of cassava residue, 20-40 parts of bean dregs, 1-10 parts of zeolite powder and 5-15 parts of bran.

Preferably, the feed is mainly prepared from the following raw materials in parts by mass:

15-25 parts of corn, 8-12 parts of soybean meal, 5-8 parts of monosaccharide, 12-28 parts of cassava residue, 22-34 parts of bean dregs, 3-7 parts of zeolite powder and 8-12 parts of bran;

20 parts of corn, 10 parts of soybean meal, 6 parts of monosaccharide, 22 parts of cassava residue, 30 parts of bean residue, 5 parts of zeolite powder and 10 parts of bran.

Preferably, the monosaccharide includes one or more of glucose, fructose, triose, tetrose, pentose, and hexose.

Preferably, the zeolite powder has a particle size of 20 to 80 mesh, preferably 30 to 60 mesh, and more preferably 50 mesh.

A preparation method of a biological fermentation feed comprises the steps of heating a solvent, uniformly mixing the heated solvent with monosaccharide and a fermentation microbial inoculum, standing, uniformly mixing the mixture with corn, soybean meal, cassava residue, bean residue, zeolite powder and bran, and fermenting to obtain a finished product.

Preferably, the solvent comprises water,

the fermentation inoculum comprises one or more of lactobacillus, yeast and bacillus subtilis;

the mass ratio of the using amount of the solvent to the using amount of the zymophyte agent is 10-20: 1-2;

the mass ratio of the using amount of the solvent to the using amount of the monosaccharide is 3-100: 1-10.

Preferably, the volume ratio of the lactic acid bacteria, the yeast and the bacillus subtilis is 1-6: 1-2:1-2.

Preferably, when the solvent is heated, the heating temperature is 35-40 ℃, and is preferably 37 ℃;

the standing time is 20 to 40 minutes, preferably 22 to 38 minutes, and more preferably 30 minutes.

Preferably, the fermentation time is 3 to 45 days, preferably 10 to 40 days, and more preferably 30 days.

Preferably, the finished product is a solid finished product,

the total bacteria content in the finished product is not lower than 105CFU/g, the lactobacillus content is not lower than 106CFU/g, and the water content is not higher than 40%.

The invention has the beneficial effects that:

the invention provides a biological fermentation feed, which is obtained by combining various fermentation substrate raw materials and fermentation flora. The biological fermentation feed has the effects of improving intestinal beneficial lactic acid bacteria and reducing escherichia coli in manure, so that the daily weight gain and feed intake of pigs are improved, the structure of the intestinal microbial flora of the pigs is changed, and the production performance of the swinery is effectively improved. The fermented feed not only effectively improves the nutritive value of the feed and improves the palatability, but also is rich in probiotics and antibacterial substances, has good digestibility, reduces the mortality rate of swinery, reduces the difficulty of treating ill and dead livestock, and reduces the feces odor of the surrounding environment. Under the condition of directly reducing the cost of feed and medicine, the meat quality is improved, the waste of grains is reduced, the production resources are saved, the method is low-carbon and environment-friendly, has no pollution, does not add any extra additive or medicine, and has high safety performance. The preparation method of the biological fermentation feed is simple and convenient, the yield is high, the energy is saved, the environment is protected, the reaction among the raw materials is promoted to be fully fused on the basis of reducing the cost and reducing the complex process, and then the fermentation feed is promoted to have higher feeding value.

Detailed Description

The present invention is further illustrated below with reference to specific examples. It will be appreciated by those skilled in the art that the following examples, which are set forth to illustrate the present invention, are intended to be part of the present invention, but not to be construed as limiting the scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The examples were carried out under the conventional conditions, unless otherwise specified. The reagents used are all conventional products which are commercially available.

Example 1:

a preparation method of a biological fermentation feed comprises the steps of heating 10kg of water to 35 ℃, uniformly mixing the water with 3kg of glucose and 1 kg of lactic acid bacteria, standing for 20 minutes, uniformly mixing the mixture with 10kg of corn, 5kg of bean pulp, 10kg of cassava residue, 20 kg of bean residue, 1 kg of zeolite powder (with the particle size of 20 meshes) and 5kg of bran, and fermenting for 3 days at room temperature to obtain a finished product. The final product is a solid product.

Example 2:

a preparation method of a biological fermentation feed comprises the steps of heating 100 kg of water to 35 ℃, uniformly mixing the water with 10kg of glucose and 1 kg of yeast, standing for 20 minutes, uniformly mixing the mixture with 10kg of corn, 5kg of bean pulp, 10kg of cassava residue, 20 kg of bean residue, 1 kg of zeolite powder (with the particle size of 20 meshes) and 5kg of bran, and fermenting for 45 days at room temperature to obtain a finished product. The final product is a solid product.

Example 3:

a preparation method of a biological fermentation feed comprises the steps of heating 10kg of water to 35 ℃, uniformly mixing the water with 3kg of glucose and 1 kg of bacillus subtilis, standing for 20 minutes, uniformly mixing the mixture with 10kg of corn, 5kg of bean pulp, 10kg of cassava residue, 20 kg of bean residue, 1 kg of zeolite powder (with the particle size of 80 meshes) and 5kg of bran, and fermenting for 3 days at room temperature to obtain a finished product. The final product is a solid product.

Example 4:

a preparation method of a biological fermentation feed comprises the steps of heating 30 kg of water to 37 ℃, mixing the water with 10kg of glucose, 2.25 kg of lactic acid bacteria and 0.75 kg of yeast uniformly, standing for 40 minutes, mixing the mixture with 30 kg of corn, 15 kg of bean pulp, 30 kg of cassava residue, 40 kg of bean dregs, 10kg of zeolite powder (with the particle size of 30 meshes) and 15 kg of bran uniformly, and fermenting for 45 days at room temperature to obtain a finished product. The final product is a solid product.

Example 5:

a preparation method of a biological fermentation feed comprises the steps of heating 15 kg of water to 35 ℃, uniformly mixing the water with 5kg of glucose, 1.125 kg of lactic acid bacteria and 0.375 kg of bacillus subtilis, standing for 22 minutes, uniformly mixing the mixture with 15 kg of corn, 8 kg of soybean meal, 12 kg of cassava residue, 22 kg of bean residue, 3kg of zeolite powder (with the particle size of 30 meshes) and 8 kg of bran, and fermenting for 10 days at room temperature to obtain a finished product. The final product is a solid product.

Example 6:

a preparation method of a biological fermentation feed comprises the steps of heating 80kg of water to 37 ℃, uniformly mixing the water with 8 kg of glucose, 4.8 kg of lactic acid bacteria, 1.6 kg of saccharomycetes and 1.6 kg of bacillus subtilis, standing for 38 minutes, uniformly mixing the water with 25 kg of corn, 12 kg of bean pulp, 28 kg of cassava residue, 34 kg of bean residue, 7 kg of zeolite powder (with the particle size of 60 meshes) and 12 kg of bran, and fermenting for 40 days at room temperature to obtain a finished product. The final product is a solid product.

Example 7:

a preparation method of a biological fermentation feed comprises the steps of heating 60kg of water to 37 ℃, uniformly mixing the water with 6 kg of glucose, 3.6 kg of lactic acid bacteria, 1.2 kg of saccharomycetes and 1.2 kg of bacillus subtilis, standing for 30 minutes, uniformly mixing the water with 20 kg of corn, 10kg of bean pulp, 22 kg of cassava residue, 30 kg of bean residue, 5kg of zeolite powder (with the particle size of 50 meshes) and 10kg of bran, and fermenting for 30 days at room temperature to obtain a finished product. The final product is a solid product.

The bacteria content of the finished product prepared in each embodiment is not lower than 105CFU/g, the lactic acid bacteria content is not lower than 106CFU/g, and the water content is not higher than 40%.

In the actual operation process of all the embodiments, the selected blending device comprises a three-dimensional motion mixer, stainless steel materials with specification models of SYH-30 and SYH-1000, and manufacturers: jiangyin and Rong mechanical Co. The selection of the blending device is not limited to the above, and all devices which can complete the corresponding stirring work and have no influence on raw materials belong to the protection scope of the invention.

In the practical operation process of all the embodiments, after the preparation of the zymophyte liquid is completed, the liquid adding system is selected to uniformly spray the zymophyte liquid on the fermentation raw materials. Stainless steel material, specification model is SYTV-32, manufacturer: liyang, Longjie mechanical Limited. The selection of the bacteria liquid adding device is not limited to the above, and all devices capable of completing the corresponding liquid adding work belong to the protection scope of the invention.

In the practical operation process, the finished product needs to be packaged, and a horizontal packaging machine and an ink-jet printer are respectively selected. The horizontal packaging machine is made of stainless steel, the specification and model are SG-180, and a manufacturer: shanghai plastic packaging science and technology, Inc. The ink jet numbering machine is made of stainless steel, the specification and model are V803-D, and a manufacturer: beijing Oriental Union technologies, Inc.

Experimental example 1: screening of fermentation substrates

The fermentation substrate mainly has the functions of providing energy, protein and other substances required by growth and propagation for microorganisms; the fermentation substrate has the requirements of proper carbon-nitrogen ratio, moderate oxidation-reduction potential, proper water content and the like. The byproduct feedstock is screened and selected according to the above requirements.

The results of the screening of the starting materials are shown in Table 1.

Table 1 fermentation substrate main composition raw material list

Example 2: screening of strains

Lactic acid bacteria in pig intestinal tracts dominate, the fermented feed needs to supplement dominant bacterial groups in the intestinal tracts, various strains have different fermentation mechanisms, and the strains have interaction. Selecting an aerobic bacterium, a facultative anaerobic bacterium and an anaerobic bacterium according to anaerobic fermentation requirements, wherein the aerobic bacterium and the facultative anaerobic bacterium consume oxygen in the early fermentation stage to cause an anaerobic environment in the solid fermentation barrel, and the anaerobic bacterium can utilize carbohydrate and a nitrogen source for fermentation in the later fermentation stage; the fermentation mechanism of each bacterium is different, the consumed substrate is different, and the effect of each bacterium in the intestinal tract is different; the invention selects bacillus subtilis, saccharomycetes and lactic acid bacteria for combined fermentation.

2.1 fermentation mechanism of Bacillus subtilis

The bacillus subtilis is a feed microbial strain which is allowed to be used in China, and is non-toxic and harmless, so that the bacillus subtilis is often prepared into a microbial additive for improving the intestinal function of animals, promoting the growth of the animals and preventing diseases. The bacillus subtilis produces spores in the fermentation process, after the spores enter animal intestinal tracts, the spores can be rapidly reactivated at the upper parts of the intestinal tracts and secrete high-activity protease, lipase and amylase, so that the bacillus subtilis is beneficial to degrading complex carbohydrates in vegetal feed, produces polypeptide substances with antagonistic action on intestinal pathogenic bacteria and the like, and plays a role in bacteriostasis and prevention. In addition, the bacillus subtilis is aerobic bacteria, can cause an anaerobic environment by consuming oxygen in the intestinal tract, promotes the propagation of dominant bacteria and anaerobic bacteria in the intestinal tract, and maintains the ecological balance of the intestinal tract. The bacillus subtilis is added into the pig feed, so that the feed conversion rate and the nitrogen utilization rate can be improved, and the generation of ammonia can be reduced.

2.2 Yeast fermentation mechanism

The fermentation of the yeast mainly utilizes carbon dioxide and other substances generated by the vital activities of the yeast, and a series of complex changes occur simultaneously, so that the substrate is fluffy and elastic, and forms unique flavor. After the yeast is added to the substrate, growth and propagation are started at a proper temperature. It first utilizes monosaccharide and sucrose in raw materials to produce CO₂Gases and various fermentation products. While the yeast grows and ferments, the beta-amylase converts the starch in the substrate into maltose. The increase of maltose provides available nutrient substances for further growth and fermentation of the yeast. The maltose and sucrose are decomposed into monosaccharide by the maltase and sucrase secreted by the yeast cell body and then are utilized. The yeast utilizes the saccharides and other nutrients to perform aerobic respiration and anaerobic respiration successivelyOxygen respiration to produce CO₂Ethanol, aldehyde ketone, lactic acid and the like, and the flavor of the feed is improved.

2.3 fermentation mechanism of lactic acid bacteria

The fermentation mainly carried out by the screened lactic acid bacteria is homolactic fermentation. Mainly through the glycolytic (EMP) pathway; the glycolytic pathway is a series of reactions that degrade glucose to pyruvate with the production of ATP, and is a ubiquitous glucose degradation pathway in all biological organisms. The glycolytic pathway, which is a common metabolic pathway for glucose to undergo aerobic or anaerobic decomposition, can occur under both anaerobic and aerobic conditions. The main principle is that in the process of cell fluid stage, one molecule of glucose or one glucose unit in glycogen can be oxidized and decomposed to produce 2 molecules of pyruvic acid, the pyruvic acid can enter mitochondria to be continuously oxidized and decomposed, and two pairs of NADH produced in the process are oxidized and decomposed⁺H⁺The hydrogen is transferred from the hydrogen-transferring body alpha-phosphoglycerol (muscle and nerve tissue cells) or malic acid (cardiac muscle or liver cells) into mitochondria, then transferred through an oxidation respiratory chain in the mitochondria, and finally the hydrogen is combined with oxygen to generate water, and energy is released in the transfer process of the hydrogen, wherein a part of the energy is stored in the form of ATP. This pathway is ubiquitous in animals and plants and many microorganisms. In aerobic organisms, the glycolytic pathway is a prelude to the oxidation of glucose to carbon dioxide and water. Pyruvate generated by glycolysis can enter mitochondria, and is completely oxidized into carbon dioxide and water through tricarboxylic acid cycle and electron transfer chain, and ATP is generated. In the case of inadequate oxygen supply (e.g., severely contracting muscles), pyruvate cannot be further oxidized and is reduced to lactate, a pathway known as anaerobic glycolysis.

Example 3: selection of fermentation Process

3.1 fermentation mode: anaerobic solid state fermentation

Solid state fermentation is the fermentation of microorganisms on a solid substrate with no or substantially no free water, wherein three phases of gas, liquid and solid coexist, i.e. the porous solid substrate contains water and water-insoluble substances. The solid state fermentation can use various leftovers as substrates to produce beneficial substances in large quantities, such as high-value products of enzyme preparations, organic acids, biological secondary metabolites and the like, and is an optimal way for comprehensive utilization of resources. The solid state fermentation has the following advantages: (1) the culture medium is simple and has wide sources, and is mostly cheap natural substrate or leftovers of industrial production; (2) the investment is less, the energy consumption is low, and the technology is simpler; (3) the yield of the product is high; (4) the water content of the substrate is low, the volume of the bioreactor can be greatly reduced, wastewater treatment is not needed, the environmental pollution is less, and the post-treatment processing is convenient; (5) low water activity, high water insolubility of the matrix, easy growth of microbe, high enzyme activity and rich enzyme system.

3.2 Strain activation Process

Heating well water to 37 deg.C according to suitable temperature for strain growth, adding 3kg glucose into 10kg water, adding strain into warm water, standing for 30min, and adding into liquid adding system.

3.3 Equipment selection and Material in and out sequence

A unique conveyor belt assembly: using a belt conveyor.

The inclination angle of the conveyor belt is not more than 35 degrees, and if the inclination angle of the conveyor belt exceeds 35 degrees, the materials slide downwards, the belt slips and the like. The solid belt pulley cannot be used for the belt pulley, so that the belt is prevented from slipping; the speed of the belt conveyor cannot be too high, so that the splashing of materials is avoided;

batching scale: the batching scale is provided with flexible connection, so that the phenomenon that dust in a production workshop is too large is avoided; the materials enter the batching scale in the sequence of drying the materials firstly and then wetting the materials; the blanking speed of the batching scale is matched with the conveying speed of the belt conveyor;

mixing machine: the single-shaft mixer needs a large access hole, the propeller adopts a coulter type propeller, and the feed opening of the mixer is reasonably configured; a large motor is configured, so that the phenomenon that high-humidity materials are not driven or the mixing is not uniform is avoided; the mixing uniformity is controlled to be 6-8%;

mixing time: the mixing time of the high-humidity materials is 480-600 seconds;

packaging a finished product: a buffer bin and a finished product bin are required to be arranged; discharging by adopting a discharging auger;

adding strains: after the strains are activated, spraying and adding the activated strains in a mixer after the mixing time is 180 seconds;

3.4 fermentation workshop machine cleaning

(1) The cleaning purpose is as follows: reducing the pollution of mixed bacteria and ensuring the smooth fermentation;

(2) cleaning a feed opening: the preparation is carried out once a day as much as possible;

(3) cleaning a belt: once per week;

(4) cleaning a batching scale: once per week;

(5) cleaning a mixer: once per week;

(6) mix quick-witted surge bin clearance: every three days.

3.5 fermentation workshop management

(1) The workshop needs a sterilization environment; an ultraviolet lamp is arranged in a workshop to kill bacteria outside the fermentation barrel and the fermentation bag;

(2) the fermentation is carried out by using the fermentation ton barrel and the fermentation bag, and the fermentation tank has the advantages of small fermentation volume, convenient use and cleaning and the like.

Example 4: fermentation material quality control

4.1 points of on-site product control

(1) First in first out, all fermentation barrels are used according to the barrel filling time;

(2) cleaning regularly to ensure that no dead angle is left in cleaning;

(3) the ultraviolet lamp is turned on within 24 hours, and the records on the barrel need to be accurately recorded;

(4) confirming the batching precision;

(5) whether the strain activation is carried out according to the requirements or not, and the activation temperature is monitored in real time;

4.2 laboratory control points:

the laboratory mainly detects the fermentation process and judges whether the fermentation is finished; the main items of detection are as follows: detection indexes of the fermented feed are as follows: total bacteria, lactobacillus content, pH value, mycotoxin, crude protein, water content and other indexes.

(1) After the fermented feed is well prepared, detecting the smell in the barrel every day, if the smell exists, removing the surface, and sealing again;

(2) according to the smell, the sampling is started after the micro-fermentation fragrance exists, and the sampling is sealed well. Detecting the total number of bacteria, the pH value and the content of lactic acid bacteria after each sampling;

(3) after each batch of fermentation, two samples are taken at multiple points to detect mycotoxins.

4.3 fermented Material quality test results

The detection contents comprise a fermentation termination point, pH value change in the fermentation process, the quality guarantee period of fermented feed, the total number of bacteria, the total number of lactic acid bacteria and mycotoxin.

4.3.1 fermentation of mycotoxins and shelf life

The fermented material is stored for 35 days, and no obvious change of physical indexes is found.

TABLE 2 detection results of fermentation termination point of fermented feed

As can be seen from the data in Table 2, the moisture content of the fermented feed decreased with the increase of the storage time, and particularly, the moisture decreased most rapidly at days 7 to 21, and the protein, calcium, phosphorus, etc. increased accordingly.

The mycotoxin content in the fully fermented feed is detected, and the detection result is shown in table 3:

TABLE 3 fermented feed mycotoxin content test result statistics

As can be seen from Table 3, the fermented feed has a tendency of decreasing vomitoxin with the increase of the fermentation time, but the decrease is small, the ochratoxin has a tendency of increasing, and the content of other mycotoxins is basically unchanged. The result shows that the quality guarantee period of the barreled fermented feed is about 35 days, the barreled fermented feed is packaged by adopting a breathing membrane bag and is provided with a one-way exhaust valve, the anaerobic environment of the fermented feed is ensured, and the quality guarantee period of the fermented feed can be prolonged.

4.3.2 Total bacteria and Lactobacillus of fermented feed

The total number of lactic acid bacteria and bacteria was determined for the fermented feeds at different stages, and the results are shown in table 4.

TABLE 4 detection of lactic acid bacteria content in fermented feed

Fermentation stage of fermented material	Total number of bacteria (10)⁴)	Total number of lactic acid bacteria (10)⁶)
			Middle layer fermented material for 4 days	0.984±0.21	0.98±0.19
The middle layer fermented material is used for 8 days	3.39±0.34	0.29±0.08
			The middle layer fermented material is used for 12 days	0.182±0.07	0.02±0.04
Fermenting the surface layer for 4 days	0.962±0.17	0.96±0.23
			Fermenting the surface layer for 8 days	21.67±0.54	3.97±0.11
Fermenting the surface layer for 12 days	0.186±0.09	0.08±0.03

As can be seen from the data in Table 4, the total number of bacteria and the total number of lactic acid bacteria were changed with the change of the fermentation time, particularly, the total number of bacteria and the total number of lactic acid bacteria were highest at day 8.

Example 5: growing pig feeding test

The developed solid biological fermentation feed is fed to large-scale animal groups, and the aim is to test whether the solid biological fermentation feed has the effect of improving the growth performance of organisms.

First, test procedure and grouping situation

In animal experiments, 120 growing-finishing pigs with the same variety and sex and within 5 days of age per day are selected for carrying out experiments and are divided into 2 groups, each group is repeated for 30 times, and the specific feeding experiments are grouped and processed as shown in tables 5 and 6.

Table 560 kg feeding test grouping

Group of	Treatment of	Number/head
			60kg control group	Basal diet	30
60kg test group	Basic ration plus 40% fermented material	30

Table 670 kg feeding test grouping treatment

Group of	Treatment of	Number/head
			70kg control group	Basal diet	30
70kg test group	Basic ration plus 40% fermented material	30

Second, test procedure

The test is divided into two stages, the feeding time of the first stage is from about 60kg of fattening pigs to 80kg of fattening pigs, and the test period is 21 d. The feeding time of the second stage is from about 70kg of fattening pigs to 85kg of fattening pigs, and the test period is 14 days. During the test period, the herds had free access to water and were fed 2 times a day (6: 00 am, 17:00 pm). The immunization procedure during the experiment was performed according to the routine procedure in a pig farm.

Third, measuring the index

(ii) measurement of growth Performance

The growth performance measurement indexes comprise total weight gain, daily weight gain and daily feed intake, and are executed according to a boar production performance measurement procedure NY/T822-once 2019.

Total weight gain: ending the difference between the body weight and the body weight of the test subject;

daily gain: the ratio of total weight gain to days of assay;

daily food intake: recording the actual consumption of the feed every day, and calculating by using the ratio of the total amount of the feed actually consumed to the number of days for measurement;

feed conversion rate: ratio of total material consumption to total weight gain.

(II) measurement of muscle Mass

The muscle quality determination indexes comprise intramuscular fat, meat color, muscle pH value and drip loss, and are executed according to the technical specification NY/T821-2019 for pork quality determination.

Intramuscular fat: the rapid determination method with near infrared analyzer comprises determining the positions of the 5 th and 6 th lumbar vertebrae, and determining within 3h after slaughtering. Cutting about 200g of meat sample; removing fascia on the periphery of the meat sample, cutting into meat strips and mincing into meat paste; weighing about 10g of sample (unfreezing and mixing uniformly if the sample is frozen), and accurately obtaining 0.0001g, which is recorded as m 0; putting a sample into a 250mL conical flask, adding 120mL of 2mol/L hydrochloric acid solution, uniformly stirring, putting into a 70-80 ℃ water bath kettle, hydrolyzing for about 1h, and stirring once every 15 min; filtering the hydrolyzed sample, washing the conical flask with a small amount of hot water at 70-80 ℃ for multiple times, and filtering the washing liquid until no residue exists; taking out the filter paper and the filter residue, putting into a drying oven at 103 +/-2 ℃ for drying for 1h, taking out, putting into a dryer for cooling to room temperature, putting into a filter paper cylinder, and sealing with absorbent cotton; putting the receiving bottle into a drying oven at 103 +/-2 ℃ for drying for 1h, taking out, putting into a dryer for cooling to room temperature, weighing (accurate to 0.0001g), and recording as m 1; the Soxhlet extraction instrument is adopted for determination, the inspection is carried out according to the use requirement of the instrument, and the reflux speed is regulated and controlled; adding petroleum ether according to the use requirement of an instrument, starting up for leaching, recovering the petroleum ether after leaching is finished, and shutting down; taking out the receiving bottle, putting the receiving bottle into a drying oven with the temperature of 103 +/-2 ℃ for drying for 2h, taking out the receiving bottle, putting the receiving bottle into a dryer for cooling to room temperature, weighing (accurate to 0.0001g) until the weight is constant (the difference between the two continuous weighing results is less than 5mg), and recording as m 2; 2 parallel samples of the same sample are measured, and the measurement result is expressed by using the average value; the relative deviation of two independent measurement results of the same sample is less than 10%; and (4) according to the formula (1), reserving 2 decimal parts in the calculation result.

IMF＝[(m2-m1)/m0]×100………………………………………(1)

In the formula:

IMF — determination of intramuscular fat content in percent (%);

m 0-mass of sample in grams (g);

m 1-the mass of the receiver bottle measured before extraction in grams (g);

m 2-weight of receiver bottle measured after extraction, in grams (g).

Meat color: and (4) visually scoring, wherein the measurement parts are the 1 st and 2 nd thoracic vertebrae, and the measurement time is 45 minn-60 min after slaughter. Cutting meat blocks with the thickness of 2-3 cm, dividing the meat blocks into two parts in a seam, enabling fresh cut surfaces to face upwards, and placing the meat blocks in a porcelain dish; grading according to a schematic diagram of the meat color grading in appendix B.1 of GB23238-2009 normal temperature semen of boars; when evaluating, allowing an evaluating person to move the meat slice and the meat color grading schematic diagram so as to obtain the best evaluation condition; scoring is preferably performed within 30min of cutting the meat sample; each sample was rated for 2 specimens, each specimen giving a score of 1. 0.5 grade can be arranged between the two integers; the evaluation results are represented by mean values; the relative deviation of the same sample evaluation results should be less than 5%. And (4) according to the formula (2), keeping one decimal in the calculation result.

MC＝(n1+n2)/2……………………………………………………(2)

In the formula:

MC-evaluation of flesh color in units of minutes;

n1 — meat color score value of meat piece 1 in units (points);

n2 — meat color score value of meat piece 2, in units (points).

Muscle pH value: measuring with pH meter with temperature probe at 3 rd to last and 4 th thoracic vertebrae for 45min and 24h after slaughtering. Cutting a sample, removing peripheral sarcolemma, cutting into strips and blocks, mincing into meat paste, subpackaging in 2 containers, and compacting until no visible gap exists; the instrument was calibrated using at least 2 (e.g. pH 4.00 and pH 7.00) pH standard buffers (positive); measuring the temperature of the meat sample, and performing temperature compensation according to the use requirement of an instrument; inserting the electrode into any measuring point of the sample, waiting for about 30s, reading and recording a display value; extracting the electrode, rinsing the electrode with water, sucking the electrode, inserting another measuring point again, waiting for about 30s, reading and recording a display value; 2 samples are measured for each sample, 2 different points are measured for each sample, and the measurement result is expressed by an average value; the relative deviation of the measurements from the same sample should be less than 5%.

And (4) according to the formula (3), keeping 2 decimal parts in the calculation result.

pH＝(∑pH i/2+∑pH j/2)/2…………………………………………(3)

In the formula:

pH-measurement of muscle pH;

Σ pH i — measurement result of meat chunk 1, i ═ 1 to 2;

Σ pH j — measurement of meat chunk 2, j ═ 1 to 2.

Drip loss: measuring by adopting an EZ-measuring tube, wherein the measuring parts are the 7 th and 8 th thoracic vertebrae, and the measuring time is 0-4 ℃ until the capsule is slaughtered for 48 h. Cutting meat blocks with the thickness of about 8 cm; removing the peripheral sarcolemma of the meat, and trimming into 4 samples with the size of about 2cm multiplied by 2cm along the muscle fiber of the meat; weigh the sample to its pre-load mass (to 0.001g) and record as m 1; placing the sample into an EZ-measuring tube along the direction of muscle fibers, recording the serial number of the sample, placing the sample into a refrigerating box, keeping the temperature of the refrigerating box at 2-4 ℃, and recording the placing time of the sample; when the sample is put in for 48h, the sample is taken out, the residual liquid on the surface layer of the test is sucked dry by using filter paper (not suitable for pressing or pressing), and the mass of the put sample (to the accuracy of 0.001g) is weighed and recorded as m 2. 4 samples of the same sample are measured, and the measurement result is expressed by using the average value; the relative deviation of the measurements from the same sample should be less than 15%.

And (4) according to the formula (4), reserving 2 decimal parts in the calculation result.

DL＝[(m1-m2)/m1]×100…………………………………(4)

In the formula:

DL-48 h drip loss measurement in percent (%);

m1 — mass, in grams (g), weighed before the same sample was placed;

m 2-weight of the same sample measured in grams (g) after placing in a freezer for 48 hours.

Fourth, data analysis and statistics

After the test data are preliminarily processed by Excel software, statistical analysis is carried out by SPSS 16.0 software, ANOVA and LSD are used for difference significance test and multiple comparison, and the test results are expressed by Mean value plus or minus standard deviation (Mean plus or minus SD).

Fifth, experimental results

(ii) measurement of growth Performance

The results show (see table 7, table 8): compared with a conventional feeding formula control group, the daily gain and the daily average feed intake of the feeding fermented feed test group are obviously higher than those of the control group, wherein 60kg of the group has a comparison test result, the daily gain is improved by about 140g (P <0.05) compared with that of the control group, the daily average feed intake is about 0.9(P <0.05) compared with that of the control group, and the feed conversion rate is about 0.7(P <0.05) compared with that of the control group; compared with the control group, the daily weight gain of the 70kg group is improved by about 130g (P <0.05), the daily average feed intake is about 0.8(P <0.05) higher than that of the control group, and the feed conversion rate is about 0.6(P <0.05) higher than that of the control group.

TABLE 760 kg group summary of comparative test results

Note: the same lower case letters in the same column indicate no significant difference (P >0.05), and the different lower case letters indicate significant difference (P < 0.05).

TABLE 870 kg group comparison test results

(II) measurement of muscle Mass

The results show (see table 9): compared with the control group of the conventional feeding formula, the test group fed with the fermented feed has the advantages that the drip loss is obviously reduced (P is less than 0.05), the meat color is better than that of the common feed, the intramuscular fat content is obviously improved (P is less than 0.05), the pH value is obviously reduced (P is less than 0.05) at 45min, and the pH value is slightly lower after the feed is stored for 24 hours.

Therefore, compared with the common conventional feeding formula feed, the biological fermentation feed has better feeding effect and can effectively improve the muscle quality of the hot-growing fattening pigs.

TABLE 9 results of the muscle Mass improvement test

Note: 1. the same lower case letters in the same column indicate no significant difference (P >0.05), and the different lower case letters indicate significant difference (P < 0.05).

2. The optimal pH value range (45min) of the muscle is 5.9-6.5; the pH (24h) is 5.6-6.0, and if less than 5.6, PSE meat and if more than 6.5, DFD meat can be caused. The optimal range of the meat color score is 3.0-4.0.

While particular embodiments of the present invention have been illustrated and described, it will be appreciated that the present invention is not limited to the above-described alternative embodiments, and that various other forms of product may be devised by anyone in light of the present invention. The foregoing detailed description should not be construed as limiting the scope of the invention, and it will be understood by those skilled in the art that modifications may be made to the technical solutions described in the foregoing embodiments, or that equivalent substitutions may be made to some or all of the technical features thereof, without departing from the spirit and scope of the invention, and that these modifications or substitutions may not substantially depart from the essence of the corresponding technical solutions.

Claims

1. The biological fermentation feed is characterized by being prepared from the following raw materials in parts by mass:

2. The biological fermentation feed as claimed in claim 1, wherein the feed is prepared from the following raw materials in parts by mass:

3. A biologically fermented feed according to any one of claims 1 to 2, wherein said monosaccharides include one or more of glucose, fructose, triose, tetrose, pentose and hexose sugars.

4. The biologically fermented feed according to any one of claims 1 to 2, wherein said zeolite powder has a particle size of 20 to 80 mesh, preferably 30 to 60 mesh, and more preferably 50 mesh.

5. The preparation method of the biological fermentation feed as claimed in any one of claims 1 to 2, wherein the preparation method comprises heating the solvent, mixing the heated solvent with the monosaccharide and the fermentation microbial inoculum, standing the mixture, mixing the mixture with the corn, the bean pulp, the cassava residue, the bean dregs, the zeolite powder and the bran, and fermenting the mixture to obtain the finished product.

6. The method for preparing a biologically fermented feed according to claim 5, wherein said solvent comprises water,

7. The method for preparing a biofermented feed according to claim 6, wherein the volume ratio of lactic acid bacteria, yeast and bacillus subtilis is 1-6: 1-2:1-2.

8. The preparation method of the biological fermentation feed as claimed in claim 5, wherein the heating temperature of the solvent is 35-40 ℃, preferably 37 ℃;

9. The method for preparing a fermented feed according to claim 5, wherein the fermentation time is 3-45 days, preferably 10-40 days, and more preferably 30 days.

10. The method for preparing a biologically fermented feed according to claim 5, wherein said finished product is a solid product,