CN113142410A - Vinegar residue fungus chaff feed and preparation method and application thereof - Google Patents
Vinegar residue fungus chaff feed and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a vinegar residue fungus chaff feed and a preparation method and application thereof, wherein the vinegar residue fungus chaff feed comprises the following components in parts by weight: 22 parts of corn, 13-19 parts of bran, 12-20 parts of soybean meal, 6-7 parts of corn guniting protein, 0-28 parts of sunflower peel, 5-30 parts of vinegar residue mushroom bran, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine and 0.2 part of lysine. The invention uses the mature vinegar residue fungus chaff with rich sources in Shanxi province as the raw material to prepare the vinegar residue fungus chaff feed, and has considerable economic and social benefits. Meanwhile, the vinegar residue mushroom residue feed provided by the invention is used as a daily ration for breeding meat rabbits, so that the death rate of the meat rabbits can be reduced, and the meat quality of the meat rabbits can be improved.
Description
Technical Field
The invention relates to the technical field of preparation and processing of meat rabbit feed, in particular to vinegar residue fungus chaff feed prepared by taking vinegar residue as a raw material and application thereof.
Background
The annual yield of the vinegar residue in China exceeds 260 million tons, and Shanxi is a province for producing vinegar, and the resource of the Shanxi mature vinegar residue is rich. The main raw materials for brewing Shanxi mature vinegar are high-quality grain crops such as sorghum, peas, millet, corn, rice, wheat bran and the like as main materials, and are matched with auxiliary materials such as bran coat, rice hull and the like. The vinegar residue is an organic waste produced after vinegar brewing, and in the aspect of treatment, the vinegar industry generally can be used as garbage for landfill because the vinegar residue is difficult to naturally degrade and naturally stacked and influences the environment, but the vinegar residue can be reasonably utilized as livestock and poultry feed because the vinegar residue is rich in nutrition, so that the vinegar residue can be changed into valuable, the environment can be improved, and the tension situation of people and livestock in food competition can be relieved.
With the rapid development of the domestic fungus industry in China, a large amount of fungus chaff can be generated after the domestic fungus is cultivated, most of the fungus chaff is not utilized to a limited extent, and even when garbage is poured and burned at will, the environment is polluted, and resources are wasted. The mushroom bran has high crude fat and crude protein content, contains rich amino acids, trace elements and enzyme substances beneficial to animals, can be completely used as part of daily feed, and has rich resources and low price. Therefore, the utilization of the fungus chaff to process the feed has important significance for the livestock breeding industry and can become a good way for virtuous circle development of the edible fungus industry.
In recent years, the rabbit breeding industry in China is rapidly developed, and the consumption market of rabbit meat is getting bigger and bigger because rabbit meat has the advantages of high protein, high lysine, high phospholipid, low fat, low cholesterol and low calorie. Although the breeding period of the meat rabbits is short, the death rate of the meat rabbits is high because the meat rabbits have common diseases of abdominal distension and diarrhea, and the problem becomes a main problem for breeding the domestic rabbits. The reasonable matching of the vinegar residue and mushroom residue feed can meet the requirement of meat rabbits on nutrition, and can become an important means for reducing morbidity and mortality of the meat rabbits and reducing the use of antibiotics.
Disclosure of Invention
In order to solve the technical problems, the invention provides the vinegar residue fungus chaff feed and the preparation method of the vinegar residue fungus chaff feed for reducing the death rate of meat rabbits, which can solve the problem that vinegar residue fungus chaff cannot be effectively utilized to pollute the environment, reduce the preparation cost of the feed, improve the economic benefit, meet the daily nutritional requirements of the meat rabbits and reduce the death rate of the meat rabbits.
The technical scheme for solving the technical problems is that the vinegar residue fungus chaff feed comprises the following components in parts by weight: 22 parts of corn, 13-19 parts of bran, 12-20 parts of soybean meal, 6-7 parts of corn guniting protein, 0-28 parts of sunflower peel, 5-30 parts of vinegar residue mushroom bran, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine and 0.2 part of lysine.
The preferable technical scheme is that the vinegar residue fungus chaff feed comprises the following components in parts by weight: 22 parts of corn, 13-19 parts of bran, 12-20 parts of soybean meal, 6-7 parts of corn guniting protein, 0-28 parts of sunflower peel, 10-20 parts of vinegar residue mushroom bran, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine and 0.2 part of lysine.
A further preferable technical scheme is that the vinegar residue fungus chaff feed comprises the following components in parts by weight: 22 parts of corn, 13 parts of bran, 18 parts of soybean meal, 7 parts of corn guniting protein, 20 parts of sunflower peel, 10 parts of vinegar residue mushroom residue, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine and 0.2 part of lysine.
The other further preferable technical scheme is that the vinegar residue fungus chaff feed comprises the following components in parts by weight: 22 parts of corn, 16 parts of bran, 15 parts of soybean meal, 7 parts of corn guniting protein, 10 parts of sunflower peel, 20 parts of vinegar residue mushroom residue, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine and 0.2 part of lysine.
In the technical scheme, the component vinegar residue fungus chaff is waste fungus chaff generated after edible mushroom oyster mushroom is cultivated and fruiting by using vinegar residue, and the content of crude protein, crude fiber, calcium and phosphorus in the product vinegar residue fungus chaff feed is not less than 16.5%, not less than 16.4% and not less than 1.2%.
The preparation method of the vinegar residue fungus chaff feed is characterized by comprising the following steps:
1) drying corn, soybean meal, sunflower peel, vinegar residue fungus chaff and alfalfa raw materials, and then respectively crushing into powder with the particle size of 0.1-0.6 mm;
2) uniformly mixing the crushed corn, soybean meal, sunflower peel, vinegar residue fungus chaff and alfalfa powder with bran according to the weight parts of the components in the formula to prepare a coarse feed;
3) according to the weight parts of the components in the formula, corn guniting protein, calcium hydrophosphate, mountain flour, zeolite powder, salt, methionine, lysine and premix are added into coarse feed, the mixture is uniformly mixed, and a granulator is used for preparing a uniform granular vinegar residue fungus chaff feed finished product.
Further, in the step 1), the drying temperature of the corn, the bean pulp, the sunflower peel, the vinegar residue fungus chaff and the alfalfa raw materials is 35-60 ℃, the drying time is 8-10 hours, and the particle size of the crushed powder is 0.1-0.6 mm;
further, in the step 3), before the cylindrical granular vinegar residue fungus chaff feed finished product is prepared by a granulator, the mixed material is firstly put into a stirrer and stirred for 20-30 min at the rotating speed of 30-50 r/min.
Further, the particle size of the cylindrical granular vinegar residue fungus chaff feed finished product is 4-6 mm, and the column height is 6-10 mm.
An application of the vinegar residue fungus chaff feed as a daily ration for feeding meat rabbits. One example is that the vinegar residue fungus chaff feed is used as daily ration for feeding weaned young rabbits, and the daily feeding amount is 80-100g/kgBaby rabbitThe feeding mode is that the meat rabbits are freely fed.
Compared with the existing commercial meat rabbit feed, the feed has the following beneficial effects:
(1) one of the components of the vinegar residue fungus chaff feed is vinegar residue fungus chaff which is waste fungus chaff after edible fungus oyster mushrooms are cultivated and fruiting by using vinegar residues. Besides a large amount of mycelium and mycoprotein synthesized in the growth process of edible fungi, crude fibers which are difficult to be utilized in the raw materials are decomposed into small molecular substances which are easier to be absorbed and utilized by organisms by cellulase secreted by the fungi. Therefore, the mushroom bran feed has special mushroom fragrance, rich nutrition and good palatability.
(2) The vinegar residue mushroom bran feed provided by the method contains chemical substances such as polypeptide, saponin phytosterol, triterpenoid saponin and the like, the polypeptide derivative is an antibody, the polysaccharide has the effects of resisting blood coagulation, detoxifying and immunizing, and the saponin derivative has the antibacterial effect, so that the immunity of meat rabbits can be remarkably improved, the morbidity of common diseases such as abdominal distension, diarrhea and the like of the meat rabbits is greatly reduced, the use of antibiotics in the meat rabbit feed process is reduced, and compared with the meat rabbits fed by adopting the traditional meat rabbit feed formula technology, the vinegar residue mushroom bran feed can provide meat rabbit products with safety in eating, rich nutrition and excellent meat quality for people, and has good comprehensive social benefits.
(3) The vinegar residue mushroom bran feed prepared by the method formula technology is used as daily ration for feeding meat rabbits, and under other equivalent conditions, the death rate of the meat rabbits can be reduced by more than 50% compared with that of the meat rabbits fed by the traditional feed formula technology, and meanwhile, the weight gain rate and the meat quality of the meat rabbits can be improved. In a specific embodiment of the invention, the death rate of the meat rabbits is only 2.38%, the immune indexes such as thymus weight, spleen weight, thymus index, spleen index and the like are all comprehensively improved compared with a control group fed by a common feed, the half-bore slaughter rate is improved by about 8.2% compared with the control group, and the content of certain amino acids in meat quality is also obviously increased.
(4) The vinegar residue fungus chaff feed provided by the method has the advantages of simple preparation process, high formula safety and reasonable nutrient component collocation, the raw materials of the feed utilize vinegar residues generated in the vinegar brewing process which is cheap and rich in provinces of Shanxi province, the waste is changed into valuable, the resource utilization of the vinegar residues is realized, the operation cost of the vinegar brewing process is reduced, the economic benefit and the raw material utilization rate level of the vinegar brewing industry are improved, the practical requirement of special nutritional feed required by the meat rabbit breeding industry can be met, and considerable economic benefit is generated.
Detailed Description
One of the raw materials used for preparing the vinegar residue fungus chaff feed is the vinegar residue generated in the vinegar brewing process. As a preferred embodiment, the vinegar residue can be firstly applied to the production of edible fungi (such as oyster mushroom), and the waste vinegar residue fungus chaff generated after the mushroom is picked in the edible fungi is used as a raw material for preparing the vinegar residue fungus chaff feed. The detailed technical solution of the present invention will be further described in detail with reference to the following examples.
In the following examples one to three and comparative example, after the nutrition of the feed material was evaluated, the feed material was designed and formulated in accordance with the standard of feeding growing rabbits to restrict the nutrition level to 16.5% crude protein, 16.4% crude fiber, 1.2% calcium and 0.5% phosphorus.
Example one
The formula of the vinegar residue fungus chaff feed comprises the following raw material components in parts by weight: 22 parts of corn, 13 parts of bran, 18 parts of soybean meal, 7 parts of corn guniting protein, 20 parts of sunflower peel, 10 parts of vinegar residue mushroom residue, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine, 0.2 part of lysine and 0.5 part of premix.
The vinegar residue fungus chaff feed is prepared by adopting the raw materials, and the preparation method comprises the following steps:
1) drying corn, soybean meal, sunflower peel, vinegar residue fungus chaff and alfalfa raw materials, and then respectively crushing into powder with the particle size of 0.1-0.6 mm;
2) taking materials according to the formula proportion of each component, then uniformly mixing the crushed corn, soybean meal, sunflower peel, vinegar residue fungus chaff and alfalfa powder with bran, and then performing biological fermentation to prepare a coarse feed;
3) adding corn guniting protein, calcium hydrophosphate, mountain flour, zeolite powder, salt, methionine, lysine and premix compound into the coarse feed obtained by fermentation treatment according to a formula proportion, then placing the coarse feed into a 9HL-2000 type vertical mixer, adjusting the rotating speed to be 30-50 r/min, stirring for 20-30 min, and finally preparing the uniformly mixed materials into a granular vinegar residue fungus chaff feed finished product with the grain size of 4-6 mm and the column height of 6-10 mm by using a granulator.
Example two
The formula of the vinegar residue fungus chaff feed comprises the following raw material components in parts by weight: 22 parts of corn, 16 parts of bran, 15 parts of soybean meal, 7 parts of corn guniting protein, 10 parts of sunflower peel, 20 parts of vinegar residue mushroom bran, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine, 0.2 part of lysine and 0.5 part of premix.
The preparation method of the vinegar residue fungus chaff feed is the same as the first embodiment.
EXAMPLE III
The formula of the vinegar residue fungus chaff feed comprises the following raw material components in parts by weight: 22 parts of corn, 19 parts of bran, 12 parts of soybean meal, 7 parts of corn guniting protein, 30 parts of vinegar residue mushroom bran, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine, 0.2 part of lysine and 0.5 part of premix.
The preparation method of the vinegar residue fungus chaff feed is the same as the first embodiment.
Comparative example 1
The common feed which is self-prepared in a certain meat rabbit breeding base and does not contain vinegar residue fungus chaff components comprises the following components in percentage by weight: 22 parts of corn, 14 parts of bran, 20 parts of soybean meal, 6 parts of corn guniting protein, 28 parts of sunflower peel, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine, 0.2 part of lysine and 0.5 part of premix.
The preparation of the feed was as in examples 1 to 3.
The test procedures and results of the vinegar residue mushroom bran feeds described in examples 1 to 3 and comparative example 1 as the ration for meat rabbits are as follows.
The test method and the process are as follows: selecting 192 healthy 32-day-old weaned young rabbits and Yila rabbit commercial meat-substituted rabbits with the weight of 600-1000 g, dividing the healthy 32-day-old weaned young rabbits into 4 groups according to the weight and male and female, 1 control group, 3 test groups, 66 control groups and 33 repetitions, wherein each repetition is 2, each group of the test groups is 42, and each group is divided into 21 repetitions. The experimental groups 1, 2 and 3 and the control group were fed with the first, second and third examples and the first comparative example. The test period was 6 weeks and 42 days. During the test period, production performance, mortality analysis, slaughter test, immunity performance test and meat rabbit meat quality test are carried out, and the test results are shown in tables 1-8.
I, growth performance test: recording daily food intake; weighing on empty stomach in the morning before the start of the test period to obtain the weight of the test, weighing on empty stomach once every week or 10 days later at the same time, and weighing on empty stomach on the day of the end of the test to obtain the weight of the test; the average daily gain, average daily feed intake and feed-weight ratio were calculated and the results are shown in table 1.
TABLE 1 statistical table of growth performance of experimental rabbits
Note: the superscript A, B, C in the statistical table indicates the degree of significance of the difference between the treatments in the statistical analysis, the upper case A, B, C indicates the difference was very significant (P < 0.01), and the lower cases a, b, c indicate the difference was significant (P < 0.05). Agreement with a letter indicates that the inter-treatment difference is not very significant or significant. The same applies below.
As can be seen from Table 1, the final weight and the average daily gain of each test group are significantly higher than those of the control group (P is less than 0.01), wherein the final weight and the average daily gain of each test group of the test 1 are significantly higher than those of the test 3 (P is less than 0.01), and have no significant difference (P is more than 0.05) from the test 2; the differences between the test 2 group and the test 3 group were not significant (P > 0.05).
Ii, mortality analysis test: the ear number, and number of deaths of the daily diarrhea rabbits were recorded and the mortality rate was calculated, and the results are shown in table 2.
TABLE 2 Experimental rabbit mortality statistics
As can be seen from Table 2, the mortality rate was lower in each test group than in the control group, with the lowest in test 2.
Iii, testing immune indexes: at slaughter, spleen and thymus weights were recorded and spleen and thymus indices were calculated and the results are shown in table 3.
TABLE 3 statistical table of immunity index of test rabbits
As can be seen from Table 3, the spleen weight, thymus index, spleen index and control group were all significantly different from each test group (P > 0.05). The thymus weight of each test group is remarkably higher than that of the control group (P < 0.01), but the difference between the test groups is not remarkable (P > 0.05).
Iv, slaughtering performance: pre-slaughter weights were recorded, post-slaughter rabbit skin, head, carcass weights were recorded, visceral weights (including lung, heart, liver, kidney, gall bladder, spleen, stomach) were weighed, and half-bore slaughter rates were calculated as shown in table 4.
TABLE 4 statistical table of slaughtering performance indexes of test rabbits
As can be seen from Table 4, the pre-mortem weight average of each test group was significantly higher than that of the control group (P < 0.01), the pre-mortem weight average of each test group of each test groups of each test group of each test groups of each test group of each test groups of each test group of the test group of each test. The weight average of the carcass of each test group is remarkably higher than that of a control group (P is less than 0.01), the carcass weight of each test group is sequentially from high to low in a test 1 group, a test 2 group and a test 3 group, and the difference is remarkably large (P is less than 0.01). The lung weight and the heart weight of each test group are not obviously different from those of the control group (P is more than 0.05). The head weight and liver weight of each test group are remarkably higher than those of a control group (P is less than 0.01), and the difference between the test groups is not remarkable (P is more than 0.05). The weight average of the double kidneys of each test group is remarkably higher than that of a control group (P is less than 0.01), the weight of the double kidneys of the test 3 group is remarkably higher than that of the test 1 group (P is less than 0.01), but the weight of the double kidneys is not remarkably different from that of the test 2 group (P is more than 0.05), and the weight of the double kidneys of the test 1 group is not remarkably different from that of the test 2 group (P is more than 0.05). The round vesicle weight of the test group 1 and the test group 2 is significantly higher than that of the control group and the test group 1 (P is less than 0.01), and the difference between the control group and the test group 1 is not significant (P is more than 0.05). The dressing percentage is the highest in the test 1 group, is extremely obviously higher than that in the control group, and is tested in 2 groups and 3 groups (P is less than 0.01); the dressing percentage of the test 2 group is remarkably higher than that of the control group (P is less than 0.01), and the difference with the test 3 group is not significant (P is more than 0.05); the slaughter rate of the control group and the test 3 groups is not significantly different (P is more than 0.05). The half-bore dressing percentage of each test group is remarkably higher than that of a control group (P is less than 0.01), the half-bore dressing percentage of the test 1 group is remarkably higher than that of the test 3 group (P is less than 0.01), the difference from the test 2 group is not significant (P is more than 0.05), and the difference from the test 2 group is not significant (P is more than 0.05) than that of the test 3 group.
Physiological and biochemical indexes of blood: the blood of the meat rabbits was measured, and data of each index was recorded, and the results are shown in tables 5 and 6.
Table 5 statistical table of physiological index of blood of test rabbit
As can be seen from table 5, the blood MCH in the test 2 group was significantly higher than that in the control group and the test 1 group (P < 0.05), and was not significantly different from that in the test 3 group (P > 0.05), and the difference between the test 1 group, the test 3 group and the control group was not significant (P > 0.05). The difference between other blood physiological indexes of each test group and the control group is not obvious (P is more than 0.05).
Wherein MCH refers to the amount of hemoglobin in the mean red blood cells, and is an index for determining the type of anemia. The guidance suggestion: generally higher, but not clinically significant, indicates a higher hemoglobin content in the red blood cells.
Table 6 statistical table for biochemical indexes of rabbit blood
As can be seen from Table 6, the blood glutamic-pyruvic transaminase of the test groups 2 and 3 was significantly higher than that of the control group and the test group 1 (P < 0.05), the difference between the test groups 2 and 3 was not significant (P > 0.05), and the difference between the control group and the test group 1 was not significant (P > 0.05). The blood sugar of the test group 2 and the test group 3 is obviously higher than that of the control group (P is less than 0.05), the difference between the test group 1 and the control group is not obvious (P is more than 0.05), and the difference between the test groups is not obvious (P is more than 0.05). The a-hydroxybutyrate dehydrogenase of the blood of the test group 2 and the test group 3 is remarkably higher than that of the control group and the test group 1 (P is less than 0.01), the difference between the test group 2 and the test group 3 is not significant (P is more than 0.05), and the difference between the control group and the test group 1 is not significant (P is more than 0.05). The difference between the biochemical indexes of other blood in each test group and the control group is not obvious (P is more than 0.05).
Wherein the glutamic-pyruvic transaminase is mainly distributed in the liver, and secondly in the tissues of skeletal muscle, kidney, cardiac muscle and the like. When the liver cells are seriously damaged, the cells are necrotic, the cell membranes are damaged or the cells are ruptured and decomposed, and the glutamic-pyruvic transaminase can be released and enter the blood, so that the glutamic-pyruvic transaminase in the blood is increased. If the value is obviously increased, the damage of the liver cells is serious. If the liver cell level is continuously increased, the liver cell is continuously damaged and is easily transformed into chronic hepatitis. Therefore, the increase of glutamic-pyruvic transaminase is consistent with the degree of hepatocyte necrosis, and is an important basis for clinical diagnosis and disease condition judgment of hepatitis B. The normal reference value of glutamic-pyruvic transaminase is 9-50U/L.
V, meat quality testing: meat quality indexes of the longest muscle in the back and waist and the biceps femoris muscle of the meat rabbits were measured and data thereof were recorded, and the results are shown in tables 7 and 8, respectively.
TABLE 7 statistical table of the meat quality index of the longest muscle in back and waist of the test rabbits
As can be seen from Table 7, the moisture content of longisimus dorsi in the group 1 was significantly lower than that in the control group (P < 0.05), the moisture content of longisimus dorsi in the groups 2 and 3 tended to be lower than that in the control group, but the difference was not significant (P > 0.05), and the difference between the three groups was not significant (P > 0.05). The content of aspartic acid, threonine, serine, glutamic acid and alanine in longissimus dorsum and waist of each test group is remarkably higher than that of a control group (P is less than 0.01), and the difference among the test groups is not remarkable (P is more than 0.05). The content of histidine in longissimus dorsi and loins of the test groups 2 and 3 is remarkably higher than that of the control group (P is less than 0.01), the difference between the test group 1 and the control group is not significant (P is more than 0.05), the difference between the test group 3 and the test group 1 (P is less than 0.01) is remarkably higher than that of the test group 2 (P is more than 0.05), and the difference between the test group 1 and the test group 2 is not significant (P is more than 0.05). The difference between other meat quality indexes in longissimus dorsi and lumbus of each test group and the control group is not obvious (P is more than 0.05).
TABLE 8 statistical table of muscle quality index of biceps femoris of experimental rabbits
As can be seen from Table 8, the L value of the biceps femoris muscle color of the test 3 groups is significantly higher than that of the control group and the test 1 group (P is less than 0.05), the difference between the test 2 group and the test 1 group is not significant (P is more than 0.05), and the L value difference between the test 1 group and the control group is not significant (P is more than 0.05). The moisture content in the biceps femoris of each test group is extremely lower than that of the control group (P is less than 0.01), and the difference between the test groups is not significant (P is more than 0.05). The difference between other meat quality indexes in the biceps femoris of each test group and the control group is not obvious (P is more than 0.05).
In conclusion, the test 1 group and the test 2 group are groups using 10 percent and 20 percent of vinegar residue fungus chaff to replace cereal grass as coarse feed, the average daily gain is higher, the mortality is low, the half-evisceration slaughter rate is high, the content of certain amino acids in meat is remarkably increased, and the effect is better.
Claims (10)
1. The vinegar residue fungus chaff feed comprises the following components in parts by weight: 22 parts of corn, 13-19 parts of bran, 12-20 parts of soybean meal, 6-7 parts of corn guniting protein, 0-28 parts of sunflower peel, 5-30 parts of vinegar residue mushroom bran, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine and 0.2 part of lysine; wherein the component vinegar residue is waste mushroom residue after mushroom production of edible mushroom by using vinegar residue; the vinegar residue fungus chaff feed contains not less than 16.5% of crude protein, not less than 16.4% of crude fiber, not less than 1.2% of calcium and not less than 0.5% of phosphorus.
2. The vinegar residue mushroom bran feed as claimed in claim 1, wherein the formula comprises the following components in parts by weight: 22 parts of corn, 13-19 parts of bran, 12-20 parts of soybean meal, 6-7 parts of corn guniting protein, 0-28 parts of sunflower peel, 10-20 parts of vinegar residue mushroom bran, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine and 0.2 part of lysine.
3. The vinegar residue mushroom bran feed as claimed in claim 1, wherein the formula comprises the following components in parts by weight: 22 parts of corn, 13 parts of bran, 18 parts of soybean meal, 7 parts of corn guniting protein, 20 parts of sunflower peel, 10 parts of vinegar residue mushroom residue, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine and 0.2 part of lysine.
4. The vinegar residue mushroom bran feed as claimed in claim 1, wherein the formula comprises the following components in parts by weight: 22 parts of corn, 16 parts of bran, 15 parts of soybean meal, 7 parts of corn guniting protein, 10 parts of sunflower peel, 20 parts of vinegar residue mushroom residue, 5 parts of alfalfa, 0.5 part of calcium hydrophosphate, 2.2 parts of stone powder, 1 part of zeolite powder, 0.5 part of salt, 0.1 part of methionine and 0.2 part of lysine.
5. The method for preparing vinegar residue mushroom bran feed according to any one of claims 1 to 4, wherein 1) corn, soybean meal, sunflower peel, vinegar residue mushroom bran and alfalfa raw materials are dried and then respectively crushed into powder with a particle size of 0.1mm to 0.6 mm; 2) uniformly mixing the crushed corn, soybean meal, sunflower peel, vinegar residue fungus chaff and alfalfa powder with bran according to the weight parts of the components in the formula to prepare a coarse feed; 3) according to the weight parts of the components in the formula, corn guniting protein, calcium hydrophosphate, mountain flour, zeolite powder, salt, methionine and lysine are added into coarse feed, and the mixture is uniformly mixed and made into a cylindrical granular vinegar residue mushroom residue feed finished product by a granulator.
6. The preparation method of the vinegar residue fungus chaff feed according to claim 5, wherein in the step 1), the drying temperature of the corn, the bean pulp, the sunflower peel, the vinegar residue fungus chaff and the alfalfa raw materials is 35-60 ℃, the drying time is 8-10h, and the particle size of the crushed powder is 0.1-0.6 mm.
7. The preparation method of vinegar residue mushroom bran feed as claimed in claim 5, wherein in the step 3), before the cylindrical granular vinegar residue mushroom bran feed finished product is prepared by the granulator, the mixed material is firstly put into a stirrer and stirred for 20-30 min at a rotation speed of 30-50 r/min.
8. The preparation method of the vinegar residue fungus chaff feed as claimed in claim 5, wherein the particle size of the cylindrical granular vinegar residue fungus chaff feed finished product is 4-6 mm, and the column height is 6-10 mm.
9. A vinegar residue mushroom bran feed as claimed in any one of claims 1 to 4 as a ration for meat rabbit feeding.
10. The vinegar residue mushroom bran feed as daily ration for feeding meat rabbits according to claim 9, wherein the vinegar residue mushroom bran feed is used as daily ration for feeding weaned rabbits in a free feeding manner, and a daily feeding amount is 80-100g/kgBaby rabbit。
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