CN113317403A - Functional dietary fiber for sows, preparation method of functional dietary fiber and functional dietary fiber feed additive for sows - Google Patents
Functional dietary fiber for sows, preparation method of functional dietary fiber and functional dietary fiber feed additive for sows Download PDFInfo
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- CN113317403A CN113317403A CN202110618279.XA CN202110618279A CN113317403A CN 113317403 A CN113317403 A CN 113317403A CN 202110618279 A CN202110618279 A CN 202110618279A CN 113317403 A CN113317403 A CN 113317403A
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- dietary fiber
- sugar
- low
- medium
- sows
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- A—HUMAN NECESSITIES
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Abstract
The invention belongs to the technical field of biological feed, and provides functional dietary fiber for sows and a preparation method thereof. The invention uses corn straws as raw materials, obtains functional dietary fibers with different cellulose and reducing sugar contents through physical and chemical pretreatment and enzymolysis regulation, and mixes the functional dietary fibers with lactobacillus casei to obtain three functional dietary fiber feed additives which are rich in probiotics, such as low sugar high fiber, medium sugar medium fiber and high sugar high fiber. Experiments prove that the three functional dietary fiber feed additives can effectively inhibit the growth of pathogenic bacteria, improve the cell activity and relieve the damage of fibers to cells. 6 percent of low-sugar high-dietary fiber, medium-sugar medium dietary fiber and high-sugar high-dietary fiber which are rich in probiotics are added in the late gestation period and the lactation period of the sow to control the obesity of the sow in the late gestation period and improve the reproductive performance and the nutrient digestibility of the sow.
Description
Technical Field
The invention relates to the technical field of biological feed, in particular to functional dietary fiber for sows and a preparation method thereof.
Background
Lignocellulose is an abundant renewable resource, and consists of cellulose, hemicellulose and lignin, wherein the cellulose mainly exists in plant cell walls and forms microfibril through hydrogen bond combination; hemicellulose is polymerized from different monosaccharides, is connected with cellulose through hydrogen bonds, and is connected with lignin through covalent bonds. The lignin has aromatic and amorphous properties, and is mainly composed of different phenylpropane groups to form corresponding alcohol monomers. Hemicellulose and lignin are tightly linked, encasing cellulose, forming a natural anti-degradation barrier that prevents cellulase from contacting the cellulose substrate.
As a big agricultural country in China, crop straw resources are rich, corn straw is one of main crops, and annual output reaches about 2.3 hundred million tons. Due to the unreasonable utilization of the corn straws, most straw resources are burnt or discarded in farmlands, so that the environmental pollution and the resource waste are caused. With the rapid development of animal husbandry in China, the competition for food by people and livestock and the shortage of feed raw materials become a restriction factor for the sustainable development of animal husbandry. The corn straw is rich in lignocellulose and becomes a potential feed resource. Therefore, the development of the corn straw feed resource has important significance for the recycling of the straw resource.
Due to the unique grid structure of cellulose, hemicellulose and lignin, the degradation efficiency of the corn straws is reduced, and the conversion of the corn straws into animal feed is limited. The corn straws can be fully utilized only by pretreatment, and the structure of the corn straws can be changed by pretreatment, so that the cellulose degradation rate and the saccharification rate are improved. However, the safety and the nutritional value of the straw lignocellulose on animal organisms must be considered in the treatment method for converting the straw lignocellulose into the animal feed raw material. The straw pretreatment method comprises a physical method, a chemical method, a biological method and the like, and two or more than two kinds of straws are generally selected for treatment. It has been found feasible to convert corn stover into animal feed by physical, chemical (sodium hydroxide and calcium oxide), enzymatic, and microbial fermentation. Researches find that the dietary fiber and the probiotics can promote the growth of animals and regulate the health of intestinal tracts. Therefore, the straw lignocellulose is converted into the carbohydrate, the cellulose is reserved, the nutritional function of the corn straw and the effect of regulating the intestinal health of animals can be simultaneously given, and the functional dietary fiber is developed.
The invention adopts chemical-physical combined treatment, and is assisted with enzymolysis and probiotic addition to prepare functional dietary fiber, and the functional dietary fiber is added into the feed of sows in the late gestation period and the lactation period in a proper proportion so as to achieve the aims of reducing the constipation of the sows, regulating gastrointestinal microflora and improving the reproductive performance of the sows.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the functional dietary fiber for the sow, the preparation method thereof and the functional dietary fiber feed additive for the sow, wherein the functional dietary fiber is used for reducing sow constipation, regulating gastrointestinal microflora and improving sow reproductive performance.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of functional dietary fiber for sows, which comprises the following steps:
(1) mixing the crushed corn straw, water, CaO and NaOH, and then cooking to obtain pretreated straw;
(2) adjusting the pH value of the obtained pretreated straw to 4.8-5.0 to obtain low-sugar high-dietary fiber;
adjusting the pH value of the obtained pretreated straw to 4.8-5.0, adding 10-15 FPU/g cellulase and 1500-2000U/g beta-glucanase for enzymolysis, and carrying out ventilation drying at the temperature of 30-35 ℃ until the water content reaches 12-13% to obtain dietary fiber in the medium sugar;
and adjusting the pH value of the obtained pretreated straws to 4.8-5.0, adding 28-32 FPU/g cellulase and 6000-6600U/g beta-glucanase for enzymolysis, and carrying out ventilation drying at the temperature of 30-35 ℃ until the water content reaches 12-13% to obtain the high-sugar low-dietary fiber.
Preferably, in the step (1), the grain size of the crushed corn stalk is 0.7-0.9 mm, the mass ratio of the crushed corn stalk to water is 1: 5-7, the mass ratio of CaO to the crushed corn stalk is 1: 20-3: 50, and the mass ratio of NaOH to the crushed corn stalk is 3: 100-1: 25;
the cooking temperature is 80-120 ℃, and the cooking time is 0.5-1.5 h.
Preferably, the pH is adjusted by hydrochloric acid and sulfuric acid in the step (2);
the enzymolysis temperature of dietary fibers in the medium sugar is 45-50 ℃, and the enzymolysis time is 8-12 h;
the enzymolysis temperature of the high-sugar low-dietary fiber is 45-50 ℃, and the enzymolysis time is 35-40 h;
the mass ratio of the total amount of the cellulase and the beta-glucanase to the pretreated straw is 1: 4-5.
The invention also provides low-sugar high-dietary fiber, medium-sugar medium dietary fiber or high-sugar low dietary fiber.
The invention also provides a functional dietary fiber feed additive for sows, which is obtained by fermenting one of low-sugar high-dietary fiber, medium-sugar dietary fiber and high-sugar low-dietary fiber with lactobacillus casei.
Preferably, the viable count of the lactobacillus casei is 1 × 105～1×107cfu/g。
Preferably, the mass ratio of the lactobacillus casei to the dietary fiber is 3: 100-1: 20.
Preferably, the fermentation conditions of the dietary fiber and lactobacillus casei are as follows: fermenting for 5-7 days under the conditions that the liquid-solid ratio of water to solid is 10-12: 1 and the temperature is 35-37 ℃.
Preferably, after fermentation, the fermented product is dried in a ventilating way at the temperature of 30-35 ℃ until the water content reaches 12-13%, so that the functional dietary fiber feed additive for the sows is obtained.
Compared with the prior art, the invention has the following beneficial effects:
the invention converts corn straws into feed raw materials of low-sugar high-dietary fiber, medium-sugar medium dietary fiber and high-sugar low-dietary fiber by physical and chemical pretreatment and combination with enzymolysis or microbial fermentation, and prepares the three functional dietary fibers by combining the feed raw materials with lactobacillus casei. The results show that the three functional dietary fibers can effectively inhibit the growth of pathogenic bacteria, improve the cell activity and relieve the damage of the fibers to cells. 6 percent of low-sugar high-dietary fiber, medium-sugar medium dietary fiber and high-sugar high-dietary fiber which are rich in probiotics are added in the late gestation period and the lactation period of the sow to control the obesity of the sow in the late gestation period and improve the reproductive performance and the nutrient digestibility of the sow. The research converts the waste biomass resource of the corn straw into the dietary fiber with high added value, changes waste into valuable and lays a foundation for the development and utilization of feed resources.
Detailed Description
The invention provides a preparation method of functional dietary fiber for sows, which comprises the following steps:
(1) mixing the crushed corn straw, water, CaO and NaOH, and then cooking to obtain pretreated straw;
(2) adjusting the pH value of the obtained pretreated straw to 4.8-5.0 to obtain low-sugar high-dietary fiber;
adjusting the pH value of the obtained pretreated straw to 4.8-5.0, adding 10-15 FPU/g cellulase and 1500-2000U/g beta-glucanase for enzymolysis, and carrying out ventilation drying at the temperature of 30-35 ℃ until the water content reaches 12-13% to obtain dietary fiber in the medium sugar;
and adjusting the pH value of the obtained pretreated straws to 4.8-5.0, adding 28-32 FPU/g cellulase and 6000-6600U/g beta-glucanase for enzymolysis, and carrying out ventilation drying at the temperature of 30-35 ℃ until the water content reaches 12-13% to obtain the high-sugar low-dietary fiber.
In the invention, in the step (1), the grain diameter of the crushed corn stalks is preferably 0.7-0.9 mm, more preferably 0.8mm, the mass ratio of the crushed corn stalks to water is preferably 1: 5-7, more preferably 1:6, the mass ratio of CaO to the crushed corn stalks is preferably 1: 20-3: 50, more preferably 11:200, and the mass ratio of NaOH to the crushed corn stalks is preferably 3: 100-1: 25, more preferably 7: 200;
the cooking temperature is preferably 80-120 ℃, more preferably 90-110 ℃, more preferably 100 ℃, and the cooking time is preferably 0.5-1.5 h, more preferably 0.8-1.2 h, and more preferably 0.9 h.
In the present invention, in the step (2), the pH is preferably adjusted with hydrochloric acid and sulfuric acid;
adjusting the pH value of the obtained pretreated straw to 4.8-5.0 to obtain low-sugar high-dietary fiber, and further preferably adjusting the pH value to 4.9 to obtain low-sugar high-dietary fiber;
adjusting the pH value of the obtained pretreated straw to 4.8-5.0, adding 10-15 FPU/g cellulase and 1500-2000U/g beta-glucanase for enzymolysis, carrying out ventilation drying at the temperature of 30-35 ℃ until the moisture content reaches 12-13% to obtain dietary fiber in the medium sugar, further preferably adjusting the pH value to 4.9, adding 13FPU/g cellulase and 1700U/g beta-glucanase for enzymolysis, and carrying out ventilation drying at the temperature of 33 ℃ until the moisture content reaches 12.5% to obtain the dietary fiber in the medium sugar;
adjusting the pH value of the obtained pretreated straw to 4.8-5.0, adding 28-32 FPU/g cellulase and 6000-6600U/g beta-glucanase for enzymolysis, carrying out ventilation drying at the temperature of 30-35 ℃ until the moisture content reaches 12-13% to obtain high-sugar low-dietary fiber, further preferably adjusting the pH value to 4.9, adding 30FPU/g cellulase and 6300U/g beta-glucanase for enzymolysis, and carrying out ventilation drying at the temperature of 34 ℃ until the moisture content reaches 12.5% to obtain high-sugar low-dietary fiber;
the enzymolysis temperature of dietary fibers in the medium sugar is preferably 45-50 ℃, the enzymolysis temperature is further preferably 47 ℃, and the enzymolysis time is preferably 8-12 hours, and the enzymolysis time is further preferably 10 hours;
the enzymolysis temperature of the high-sugar low-dietary fiber is preferably 45-50 ℃, the enzymolysis temperature is further preferably 48 ℃, the enzymolysis time is preferably 35-40 h, and the enzymolysis time is further preferably 37 h;
the mass ratio of the total amount of the cellulase and the beta-glucanase to the pretreated straw is preferably 1: 4-5, and more preferably 1: 4.5.
The invention also provides low-sugar high-dietary fiber, medium-sugar medium dietary fiber or high-sugar low dietary fiber.
The invention also provides a functional dietary fiber feed additive for sows, which is obtained by fermenting one of low-sugar high-dietary fiber, medium-sugar dietary fiber and high-sugar low-dietary fiber with lactobacillus casei.
In the present invention, the viable count of the lactobacillus casei is preferably 1 × 105～1×107cfu/g, more preferably 1X 106cfu/g。
In the invention, the mass ratio of the lactobacillus casei to the dietary fiber is 3: 100-1: 20, and more preferably 1: 25.
In the present invention, the fermentation conditions of the dietary fiber and lactobacillus casei are preferably: fermenting for 5-7 days under the conditions that the liquid-solid ratio of water to solid is 10-12: 1 and the temperature is 35-37 ℃, and further preferably fermenting for 6 days under the conditions that the liquid-solid ratio of water to solid is 11:1 and the temperature is 36 ℃.
In the invention, after fermentation, the fermentation is preferably carried out, and the ventilation drying is carried out at the temperature of 30-35 ℃ until the moisture content reaches 12-13%, and further preferably at the temperature of 32 ℃ until the moisture content reaches 12.5%, so as to obtain the functional dietary fiber feed additive for sows.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The corn straws are crushed to 0.7mm for standby by a hammer mill. Mixing the obtained crushed corn straw with water according to the mass ratio of 1:5, adding CaO accounting for 5% of the mass of the crushed corn straw and NaOH accounting for 3% of the mass of the crushed corn straw, uniformly stirring, cooking for 0.5h, and cooling to room temperature to obtain the pretreated straw.
Adjusting the pH value of the obtained pretreated straw to 4.8 by using hydrochloric acid and sulfuric acid to obtain low-sugar high-dietary fiber;
the pH value of the obtained pretreated straws is adjusted to 4.8 by hydrochloric acid and sulfuric acid, and 10FPU/g cellulase and 1500U/g beta-glucanase are added. Wherein the mass ratio of the total amount of cellulase and beta-glucanase to the pretreated straw is 1:4, uniformly stirring, performing enzymolysis for 8h at 45 ℃, and performing ventilation drying at 30 ℃ until the water content reaches 12% to obtain dietary fiber in the medium sugar;
adjusting the pH value of the obtained pretreated straws to 4.8 by using hydrochloric acid and sulfuric acid, and adding 28FPU/g cellulase and 6000U/g beta-glucanase. Wherein the mass ratio of the total amount of the cellulase and the beta-glucanase to the pretreated straws is 1:4, the mixture is uniformly stirred and then is subjected to enzymolysis for 35 hours at the temperature of 45 ℃, and the mixture is subjected to ventilation drying at the temperature of 30 ℃ until the moisture content reaches 12 percent, so that the high-sugar low-dietary fiber is obtained.
Lactobacillus casei (viable count 1 × 10)5cfu/mL) and low-sugar high-dietary fiber, medium-sugar dietary fiber and high-sugar low-dietary fiber are respectively mixed according to the mass ratio of 3:100, fermented for 5 days under the conditions of the liquid-solid ratio of water to solid of 10:1 and 35 ℃, and subjected to ventilation drying under the condition of 30 ℃ until the water content reaches 12 percent,respectively obtaining the functional low-sugar high-dietary fiber feed additive for the sows, the functional medium-sugar dietary fiber feed additive for the sows and the functional high-sugar low-dietary fiber feed additive for the sows.
Example 2
And crushing the corn straws into 0.8mm for later use by a hammer mill. Mixing the obtained crushed corn straw with water according to the mass ratio of 1:6, adding CaO accounting for 5.5% of the mass of the crushed corn straw and NaOH accounting for 3.5% of the mass of the crushed corn straw, uniformly stirring, cooking for 0.9h, and cooling to room temperature to obtain the pretreated straw.
Adjusting the pH value of the obtained pretreated straw to 4.9 by using hydrochloric acid and sulfuric acid to obtain low-sugar high-dietary fiber;
the pH value of the obtained pretreated straws is adjusted to 4.9 by hydrochloric acid and sulfuric acid, and 13FPU/g cellulase and 1700U/g beta-glucanase are added. Wherein the mass ratio of the total amount of the cellulase and the beta-glucanase to the pretreated straws is 1:4.5, the mixture is uniformly stirred and then is subjected to enzymolysis for 10 hours at 47 ℃, and the mixture is subjected to ventilation drying at the temperature of 33 ℃ until the moisture content reaches 12.5 percent, so that the dietary fiber in the medium sugar is obtained;
the pH of the obtained pretreated straws is adjusted to 4.9 by hydrochloric acid and sulfuric acid, and 30FPU/g cellulase and 6300U/g beta-glucanase are added. Wherein the mass ratio of the total amount of the cellulase and the beta-glucanase to the pretreated straws is 1:4.5, the mixture is uniformly stirred and then is subjected to enzymolysis for 37 hours at 48 ℃, and the mixture is subjected to ventilation drying at the temperature of 34 ℃ until the moisture content reaches 12.5 percent, so that the high-sugar low-dietary fiber is obtained.
Lactobacillus casei (viable count 1 × 10)6cfu/mL) and the low-sugar high-dietary fiber, the medium-sugar dietary fiber and the high-sugar low-dietary fiber are respectively mixed according to the dosage ratio of 1:25, fermented for 6 days under the conditions of the liquid-solid ratio of water to solid matter of 11:1 and 36 ℃, and subjected to ventilation drying under the condition of 32 ℃ until the water content reaches 12.5 percent, so as to respectively obtain the functional low-sugar high-dietary fiber feed additive for the sows, the functional medium-sugar dietary fiber feed additive for the sows and the functional high-sugar low-dietary fiber feed additive for the sows.
Example 3
The corn straws are crushed to 0.9mm for standby by a hammer mill. Mixing the obtained crushed corn straw with water according to the mass ratio of 1:7, adding CaO accounting for 6% of the mass of the crushed corn straw and NaOH accounting for 4% of the mass of the crushed corn straw, uniformly stirring, cooking for 1.5h, and cooling to room temperature to obtain the pretreated straw.
Adjusting the pH value of the obtained pretreated straw to 5.0 by using hydrochloric acid and sulfuric acid to obtain low-sugar high-dietary fiber;
the pH value of the obtained pretreated straws is adjusted to 5.0 by hydrochloric acid and sulfuric acid, and 15FPU/g cellulase and 2000U/g beta-glucanase are added. Wherein the mass ratio of the total amount of the cellulase and the beta-glucanase to the pretreated straws is 1:5, the mixture is uniformly stirred and then is subjected to enzymolysis for 12 hours at 50 ℃, and the mixture is subjected to ventilation drying at 35 ℃ until the moisture content reaches 13 percent, so that the dietary fiber in the medium sugar is obtained;
the pH value of the obtained pretreated straws is adjusted to 5.0 by hydrochloric acid and sulfuric acid, and 32FPU/g cellulase and 6600U/g beta-glucanase are added. Wherein the mass ratio of the total amount of the cellulase and the beta-glucanase to the pretreated straws is 1:5, the mixture is uniformly stirred and then is subjected to enzymolysis for 40h at 50 ℃, and the mixture is subjected to ventilation drying at 35 ℃ until the moisture content reaches 13 percent, so that the high-sugar low-dietary fiber is obtained.
Lactobacillus casei (viable count 1 × 10)7cfu/mL) and the low-sugar high-dietary fiber, the medium-sugar dietary fiber and the high-sugar low-dietary fiber are respectively mixed according to the dosage ratio of 1:20, fermented for 7d under the conditions of the liquid-solid ratio of water to solid matter of 12:1 and 37 ℃, and subjected to ventilation drying under the condition of 35 ℃ until the water content reaches 13 percent, so as to respectively obtain the functional low-sugar high-dietary fiber feed additive for the sows, the functional medium-sugar dietary fiber feed additive for the sows and the functional high-sugar low-dietary fiber feed additive for the sows.
Cellulases and beta-glucanases in the following experiments were purchased from Shandong Zephyng Biotechnology Ltd. The determination is carried out according to a method for determining the cellulase activity and the beta-glucanase activity by an American renewable energy laboratory (NREL) NREL/TP-510-42628 and the agricultural industry standard NY/T911-2004 of the people's republic of China; lactobacillus casei (Lactobacillus casei, strain number 1.2884) used in the following experiments was purchased from China Committee for culture Collection of microorganismsThe microorganism center (CGMCC) belongs to the feeding microorganism approved by the feed additive variety catalog of the Ministry of agriculture. The lactobacillus casei is statically cultured for 48 hours at 37 ℃ by using MRS culture medium, and then freeze-dried. MRS medium composition is (g/L): tryptone 15, glucose 20, dipotassium phosphate 2, ammonium citrate 2, yeast extract powder 10, magnesium sulfate 0.2, manganese sulfate 0.05, anhydrous sodium acetate 2 and Tween 801mL, fully stirring and dissolving, then fixing the volume to 1L with distilled water, and heating to 121 ℃ and setting the volume to 1.035X 105Sterilizing with high pressure steam under Pa for 20min, and storing at 4 deg.C.
By adopting single-factor experimental design, 32 primiparous sows (Dabai) with identical varieties and similar body conditions and gestation 85d are randomly selected and divided into 4 groups, each group has 8 repetitions, and each repetition has 1 sow. Each sow is raised in a single-circle in a full-leakage-type limiting fence. The experiment starts from the 85d gestation period of the sow, the sow is fed until the piglet is weaned at the age of 25 days, and the relevant indexes 1 week after weaning are observed. The test is divided into two stages, wherein the early stage is 85d gestation until parturition, the later stage is the whole lactation period, and the test period is 55 days. The ration formulas were designed according to the NRC (2012) standard as in tables 1 and 2. The experimental design and grouping was as follows:
control group: basal diet
Test 1 group: 6% of the functional low-sugar high-dietary-fiber feed additive for sows obtained in example 2 is added to the basic ration
Test 2 groups: 6% of the functional medium sugar dietary fiber feed additive for sows obtained in example 2 is added to the basic ration
Run 3 groups: 6% of the functional high-sugar low-dietary-fiber feed additive for sows obtained in example 2 is added to the basic ration
TABLE 1 composition and nutritional level (%, air-dried basis) of pregnant sow diets
Note:1the premix comprises (per kg of daily ration): VA 7000 IU; VD 32600 IU; VE 800 IU; VK 31.30mg; VB13.0 mg; riboflavin (VB2)15 mg; nicotinic acid (niacin) 35 mg; 1.5g of choline; 30mg of pantothenic acid; VB120.03mg; vitamin B62.5mg; biotin 0.60 mg; 3.30mg of folic acid; copper (copper sulfate) 16 mg; 160mg of iron (ferrous sulfate); manganese (manganese sulfate) 50 mg; zinc (zinc sulfate) 160 mg; iodine I (calcium iodate) 0.30 mg; selenium (sodium selenite) 0.30 mg. 2 Nutrition levels NDF, ADF, cellulose and hemicellulose were measured values and other indices were calculated values.
Table 2 composition and nutritional level (%, air-dry basis) of lactating sows' ration
Note:1the concentrated material provides 38.75g of crude protein per kg of complete material; 5.96g of calcium; 2.58g of phosphorus; 6.48g of lysine; VA 7000 IU; VD 32600 IU; VE 800 IU; VK 31.30mg; VB 13.0 mg; riboflavin (VB2)15 mg; nicotinic acid (niacin) 35 mg; 1.5g of choline; 30mg of pantothenic acid; VB120.03mg; vitamin B62.5mg; biotin 0.60 mg; 3.30mg of folic acid; copper (copper sulfate) 16 mg; 160mg of iron (ferrous sulfate); manganese (manganese sulfate) 50 mg; zinc (zinc sulfate) 160 mg; iodine I (calcium iodate) 0.30 mg; selenium (sodium selenite) 0.30 mg. 2 Nutrition levels NDF, ADF, cellulose and hemicellulose were measured values and other indices were calculated values.
Index measurement:
(1) determination of lignocellulose and reducing sugars:
lignocellulose: after drying and crushing the fermentation enzymolysis sample at 65 ℃, determining the content of cellulose and hemicellulose in the sample by adopting a Van Soest method.
Reducing sugar: taking supernatant of the sample after fermentation and enzymolysis, and determining the content of reducing sugar in the sample by using a DNS method.
(2) And (3) determining the antibacterial effect:
the inhibition effect of different types of dietary fiber groups on the growth of escherichia coli and staphylococcus aureus is judged by measuring the diameter (mm) of an inhibition zone by adopting an oxford cup method.
(3) Cell viability assay:
adding different types of dietary fiber into DMEM/F12 cell culture solution to prepare 25, 50, 75 and 100mg/mL solution, adjusting viable count of Lactobacillus casei in the cell culture solution to 1 × 10 by Lactobacillus casei group and straw group directly added with Lactobacillus casei6cfu/mL, which acts on adherent piglet small intestine epithelial cells (IPEC-J2) for 24h, and the cell viability of the cells is measured by adopting an MTT method.
(4) And (3) measuring the reproductive performance of the sow:
before the early stage and the later stage of the test are finished, the back fat thickness of the sow at the point P2 is measured by an ultrasonic back fat instrument (intelligent back fat instrument, MALDU, Zhengzhou Miruide agriculture science and technology limited), and the back fat change of each stage is calculated.
Recording the feed intake of the sows at the later stage of gestation (85d to delivery) and the sows in the lactation period, and calculating the average daily feed intake;
and recording the litter size, the number of live piglets, the number of mummy, the number of dead births, the birth process and the litter weight, and calculating the survival rate of piglets (the number of live piglets per litter size) and the average weight of born individuals.
Adjusting the litter size of the sows to about 13 according to the number of live piglets born by the sows, recording the litter size of each sow, the number of weaned piglets, the litter weight of weaning and the interval of weaning estrus, and calculating the average daily gain of the suckling piglets, the average weight of weaning individuals and the weaning survival rate (litter weaning number/litter size).
(5) Determination of nutrient digestibility:
before the early period and the later period of the test are finished, randomly selecting 5 test sows from each group for 3 consecutive days, and collecting feces twice at 9:00-10:00 and 14:00-15:00 each day. Adding 10mL of 10% diluted hydrochloric acid into 100g of fresh excrement collected at each end, uniformly mixing, taking about 200g of excrement sample uniformly mixed for three days, air-drying at 65 ℃, and crushing for later use; meanwhile, feed samples taken by the sows of each group at the moment are respectively taken, and the digestibility of the conventional nutrient substances is determined.
(6) Serum hormone and serum inflammatory index assay:
in the morning of the early stage and the late stage of the experiment, 10mL of blood is collected from the fasting anterior vena cava in a centrifuge tube, the centrifuge tube is obliquely placed for 3h, and serum is sucked and stored at the temperature of minus 20 ℃ for standby. Serum hormones and inflammatory markers were measured and calculated according to the methods provided in the kit instructions.
Data statistics and analysis:
after the experimental data are subjected to primary arrangement by Microsoft Excel, single-factor analysis and Duncan multiple comparison are carried out on each data by SPSS 24.0 statistical analysis software, the difference is obviously represented by P <0.05, and all results are represented by mean values +/-standard deviation.
Experimental example 1
The changes in the main components among the different types of dietary fibers were studied and the results are shown in table 3:
TABLE 3 variation of the main component among different types of dietary fibers
Note: the difference is significant when the lower case letters in the same column are different (P <0.05), and the difference is not significant when the letters are the same (P > 0.05).
As can be seen from Table 3, the content of cellulose and hemicellulose in ordinary straw is the highest (P <0.05), and the content of reducing sugar is the lowest (P < 0.05). In the low-sugar high-dietary fiber, the cellulose content of the bacteria-added fermentation group is obviously higher than that of the bacteria-free group (P <0.05), the hemicellulose content is lower than that of the bacteria-free group (P <0.05), and the difference of the two groups of reducing sugar contents is not obvious (P > 0.05). In the dietary fiber in the medium sugar, the cellulose content of the added bacterium group is obviously lower than that of the non-added bacterium group (P < 0.05); the content of hemicellulose is obviously higher than that of a non-bacterium-added group (P < 0.05); the content of reducing sugar is obviously lower than that of the non-bacterium-added group (P < 0.05). In the high-sugar low-dietary fiber, the cellulose content of the added bacteria group is obviously lower than that of the non-added bacteria group (P < 0.05); the content of hemicellulose is obviously higher than that of a non-bacterium-added group (P < 0.05); the content of reducing sugar is obviously higher than that of the non-bacterium-added group (P < 0.05). This shows that the fermentation with lactobacillus has certain influence on the content of cellulose, hemicellulose and reducing sugar in the straw.
Experimental example 2
The bacteriostatic effect of different types of dietary fibers was studied and the results are shown in table 4:
TABLE 4 bacteriostatic effect of different types of dietary fiber
Note: 1: lactobacillus casei (viable count 1X 10)6) (ii) a 2: common corn stalks; 3: low sugar and high dietary fiber; 4: lactobacillus casei fermented low-sugar high-dietary fiber; 5: low-sugar high-dietary fiber plus lactobacillus casei; 6: dietary fiber in medium sugar; 7: dietary fiber in sugar in lactobacillus casei fermentation; 8: dietary fiber + lactobacillus casei in medium sugar; 9: high sugar low dietary fiber; 10: lactobacillus casei ferments the high-sugar low-dietary fiber; 11: high-sugar low-dietary fiber + lactobacillus casei. The difference is obvious when the lower case letters in the same column are different (P)<0.05), the difference was not significant in case of alphabetical identity (P)>0.05)。
As can be seen from Table 4, the inhibitory effect of low-sugar high-dietary fiber, medium-sugar medium-dietary fiber, high-sugar low-dietary fiber and common corn straw on the growth of Escherichia coli and Staphylococcus aureus is much lower than that of the test group containing Lactobacillus casei (P < 0.05); especially, the inhibition effect of the lactobacillus casei fermented high-sugar low-dietary fiber on the growth of escherichia coli is strongest and is obviously higher than that of other groups (P < 0.05).
Experimental example 3
The effect of different types of dietary fiber on cell viability was studied and the results are shown in table 5:
TABLE 5 Effect of different types of dietary fiber on IPEC-J2 cell viability (%)
Note: 1: lactobacillus casei; 2: common straws; 3: low sugar and high dietary fiber; 4: lactobacillus casei fermented low-sugar high-dietary fiber; 5: low-sugar high-dietary fiber plus lactobacillus casei; 6: dietary fiber in medium sugar; 7: dietary fiber in sugar in lactobacillus casei fermentation; 8: dietary fiber + lactobacillus casei in medium sugar; 9: high sugar low dietary fiber; 10: lactobacillus casei ferments the high-sugar low-dietary fiber; 11: high-sugar low-dietary fiber + lactobacillus casei. The difference is obvious when the capital letters of the same row are different (P <0.05), and the difference is not obvious when the letters are the same (P > 0.05); the difference is significant when the lower case letters in the same column are different (P <0.05), and the difference is not significant when the letters are the same (P > 0.05).
As can be seen from Table 5, Lactobacillus casei has a certain influence on cell viability, which is only 70.31%; the cell activity of the common straws is obviously reduced along with the increase of the concentration (P < 0.05). Different types of dietary fiber in the range of 25-75mg/mL combined with lactobacillus casei could significantly improve cell viability (P < 0.05); in addition to low sugar and high dietary fiber, the other two dietary fibers at levels greater than 100mg/mL combined with lactobacillus casei significantly reduced cell viability (P < 0.05). In addition, it was found that different types of dietary fiber significantly reduced cell viability after lactobacillus casei fermentation (P <0.05), much lower than dietary fiber combined with lactobacillus casei (P < 0.05). In conclusion, different types of dietary fibers in combination with lactobacillus casei have the efficacy of improving cell viability; thus, this combination mode was used in the next animal experiment.
Experimental example 4
The effect of different types of dietary fiber on reproductive performance of pregnant sows was studied and the results are shown in table 6:
TABLE 6 Effect of different types of dietary fiber on reproductive Performance in pregnant sows
Note: the difference is significant when the lower case letters of the same row are different (P <0.05), and the difference is not significant when the letters are not marked or the letters are the same (P > 0.05). The following table is the same.
As can be seen from Table 6, the average daily food intake, litter weight, individual birth weight, and birth survival rate of the sows were not significantly different among the groups (P > 0.05). The birth weight of the piglets of the low-sugar high-fiber group, the medium-sugar medium-fiber group and the high-sugar low-fiber group is respectively increased by 11.31 percent, 17.48 percent and 29.27 percent compared with the control group (P is more than 0.05), the total number of the born piglets is respectively increased by 16.46 percent, 14.52 percent and 33.93 percent compared with the control group, and the number of the born live piglets is respectively increased by 19.95 percent, 10.52 percent and 30.47 percent compared with the control group; especially, the total number and the number of born piglets in the high-sugar low-fiber group are obviously higher than those in the control group (P <0.05), and the difference between the rest groups is not obvious (P > 0.05); the survival rate of the piglets is the highest in the low-sugar high-fiber group. The interval between the piglets of the medium-sugar medium-fiber and high-sugar low-fiber groups is lower than that of the control group and the low-sugar high-fiber group, but the difference between the groups is not significant (P > 0.05). The difference of the back fat thickness of each group is not significant when the pregnancy is 85d (P is more than 0.05); the backfat thickness of the control group is higher than that of other dietary fiber groups at the time of delivery (P > 0.05); the increase of the back fat of the dietary fiber group is lower than that of the control group, and the increase of the back fat of the dietary fiber group is gradually reduced, and the difference between the groups is not significant (P > 0.05).
Experimental example 5
The effect of different types of dietary fiber on digestibility of nutrients for pregnant sows was studied and the results are shown in table 7:
TABLE 7 Effect of different stalks on the digestibility of nutrients in pregnant sows
As can be seen from Table 7, the crude protein digestibility in the high-sugar and low-fiber group was significantly lower than that in the control group (P <0.05), and the differences among the other groups were not significant (P > 0.05). The crude fat digestibility of each dietary fiber group is obviously higher than that of a control group (P <0.05), and the difference between other dietary fiber groups is not obvious (P > 0.05). The energy digestion rate is from high to low in the order: medium-sugar medium fiber > low-sugar high-fiber > control group > high-sugar low-fiber group (P < 0.05). The calcium digestibility of each dietary fiber group was not significantly different from that of the control group (P >0.05), but was lowest in the high-sugar low-fiber group. The difference of phosphorus digestibility between the dietary fiber groups is not significant (P >0.05), wherein the phosphorus digestibility of the fiber group in the medium sugar is significantly higher than that of the control group (P < 0.05). The neutral detergent fiber in the medium sugar fiber group is obviously higher than that in the control group and the high sugar low fiber group (P <0.05), and the difference between the other groups is not obvious (P > 0.05). The acid washing fiber and cellulose digestibility of the low-sugar high-fiber group and the medium-sugar medium-fiber group is obviously higher than that of the control group and the high-sugar low-fiber group (P <0.05), and the high-sugar low-fiber group is obviously lower than that of the control group (P < 0.05). The hemicellulose digestibility of the low-sugar high-fiber group is not remarkably different from that of a control group (P >0.05), and the other dietary fiber groups are remarkably higher than that of the control group (P < 0.05). Comprehensive analysis shows that the dietary fiber in the medium sugar has the best effect of improving the digestibility of the nutrient substances of the pregnant sows.
Experimental example 6
The effect of different types of dietary fiber on serum hormones of pregnant sows was studied and the results are shown in table 8:
TABLE 8 Effect of different types of dietary fiber on serum hormones in pregnant sows
As can be seen from Table 8, there were no significant differences between the groups for insulin-like growth factor, insulin, estradiol, leptin (P > 0.05). The content of progesterone in serum of each dietary fiber group is higher than that of a control group, and the difference between the low-sugar high-fiber group and the control group is obvious (P < 0.05). The prolactin content of each dietary fiber group is not obviously different from that of a control group (P is more than 0.05); the prolactin content of the low-sugar high-fiber group is the highest and is remarkably higher than that of the medium-sugar fiber group (P <0.05), and the prolactin content of the low-sugar high-fiber group is not remarkably different from that of other groups (P > 0.05).
Experimental example 7
The effect of different types of dietary fiber on reproductive performance of lactating sows was studied and the results are shown in table 9:
TABLE 9 Effect of different stalks on lactating sows and piglets
As can be seen from Table 9, the average weaning individual weights of the medium-sugar medium-fiber and high-sugar low-fiber group piglets were increased by 8.90% and 10.21%, respectively, compared with the control group (P > 0.05). The average daily food intake and oestrus interval tended to increase with increasing sugar content (P > 0.05). Backfat loss tends to decrease with increasing sugar content (P > 0.05).
Experimental example 8
The effect of different types of dietary fiber on the digestibility of nutrients in lactating sows was studied and the results are shown in table 10:
TABLE 10 Effect of different types of dietary fiber on digestibility of nutrients in lactating sows
As can be seen from table 10, the digestibility of crude protein, crude fat, energy, calcium, phosphorus, neutral detergent fiber, acidic detergent fiber, cellulose and hemicellulose in the different dietary fiber groups was significantly higher than that in the control group (P <0.05), and the digestibility of crude fat and energy in the group with high-sugar and low-fiber was the highest (P < 0.05).
Experimental example 9
The effect of different types of dietary fiber on serum hormones in lactating sows was studied and the results are shown in table 11:
TABLE 11 Effect of different types of dietary fiber on serum hormone levels in lactating sows
As can be seen from Table 11, the content of insulin growth factor, insulin, prolactin and estradiol in the different dietary fiber groups was not significantly different from that in the control group (P > 0.05). The content of progesterone in the medium-sugar fiber group and the high-sugar low-fiber group is obviously lower than that in the control group (P <0.05), and the difference between other groups is not obvious (P > 0.05). The leptin content of different types of dietary fiber groups is not obviously different from that of a control group (P is more than 0.05); wherein the low-sugar high-fiber group has significantly lower leptin than the high-sugar low-fiber group (P < 0.05).
In conclusion, the invention converts the corn straws into feed raw materials of low-sugar high-dietary fiber, medium-sugar medium-dietary fiber and high-sugar low-dietary fiber through physical and chemical pretreatment and combined with enzymolysis or microbial fermentation, and prepares the three functional dietary fibers by combining the feed raw materials with lactobacillus casei. The results show that the three functional dietary fibers can effectively inhibit the growth of pathogenic bacteria, improve the cell activity and relieve the damage of the fibers to cells. 6 percent of low-sugar high-dietary fiber, medium-sugar medium dietary fiber and high-sugar high-dietary fiber which are rich in probiotics are added in the late gestation period and the lactation period of the sow to control the obesity of the sow in the late gestation period and improve the reproductive performance and the nutrient digestibility of the sow. The research converts the waste biomass resource of the corn straw into the dietary fiber with high added value, changes waste into valuable and lays a foundation for the development and utilization of feed resources.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (9)
1. The preparation method of the functional dietary fiber for the sow is characterized by comprising the following steps:
(1) mixing the crushed corn straw, water, CaO and NaOH, and then cooking to obtain pretreated straw;
(2) adjusting the pH value of the obtained pretreated straw to 4.8-5.0 to obtain low-sugar high-dietary fiber;
adjusting the pH value of the obtained pretreated straw to 4.8-5.0, adding 10-15 FPU/g cellulase and 1500-2000U/g beta-glucanase for enzymolysis, and carrying out ventilation drying at the temperature of 30-35 ℃ until the water content reaches 12-13% to obtain dietary fiber in the medium sugar;
and adjusting the pH value of the obtained pretreated straws to 4.8-5.0, adding 28-32 FPU/g cellulase and 6000-6600U/g beta-glucanase for enzymolysis, and carrying out ventilation drying at the temperature of 30-35 ℃ until the water content reaches 12-13% to obtain the high-sugar low-dietary fiber.
2. The preparation method of functional dietary fiber for sows according to claim 1, wherein in step (1), the particle size of the crushed corn stalks is 0.7-0.9 mm, the mass ratio of the crushed corn stalks to water is 1: 5-7, the mass ratio of CaO to the crushed corn stalks is 1: 20-3: 50, and the mass ratio of NaOH to the crushed corn stalks is 3: 100-1: 25;
the cooking temperature is 80-120 ℃, and the cooking time is 0.5-1.5 h.
3. The method for preparing functional dietary fiber for sows according to claim 1 or 2, wherein the pH is adjusted with hydrochloric acid and sulfuric acid in step (2);
the enzymolysis temperature of dietary fibers in the medium sugar is 45-50 ℃, and the enzymolysis time is 8-12 h;
the enzymolysis temperature of the high-sugar low-dietary fiber is 45-50 ℃, and the enzymolysis time is 35-40 h;
the mass ratio of the total amount of the cellulase and the beta-glucanase to the pretreated straw is 1: 4-5.
4. The low-sugar high-dietary fiber, the medium-sugar medium-dietary fiber or the high-sugar low-dietary fiber prepared by the preparation method of any one of claims 1 to 3.
5. A functional dietary fiber feed additive for sows, which is obtained by fermenting one of the low-sugar high-dietary fiber, the medium-sugar medium dietary fiber and the high-sugar low-dietary fiber of claim 4 with Lactobacillus casei.
6. The functional dietary fiber feed additive for sows according to claim 5, wherein the viable count of Lactobacillus casei is 1X 105～1×107cfu/g。
7. The functional dietary fiber feed additive for sows according to claim 5 or 6, wherein the mass ratio of Lactobacillus casei to dietary fiber is 3: 100-1: 20.
8. The functional dietary fiber feed additive for sows according to claim 7, wherein the fermentation conditions of the dietary fiber and Lactobacillus casei are as follows: fermenting for 5-7 days under the conditions that the liquid-solid ratio of water to solid is 10-12: 1 and the temperature is 35-37 ℃.
9. The functional dietary fiber feed additive for sows according to claim 8, wherein the functional dietary fiber feed additive for sows is obtained by performing aeration drying at 30-35 ℃ after fermentation until the water content reaches 12-13%.
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