CN114847405B - Jerusalem artichoke extract for promoting feather development and application thereof - Google Patents
Jerusalem artichoke extract for promoting feather development and application thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The application discloses a jerusalem artichoke extract for promoting feather development and application thereof, wherein the jerusalem artichoke extract comprises the following components in percentage by mass (1-3): 1 and Jerusalem artichoke leaf extract. The preparation method of the jerusalem artichoke tuber extract comprises the following steps: shredding Jerusalem artichoke tuber, heating with deionized water, extracting, and filtering to obtain crude extract; concentrating the crude extract under reduced pressure with ultrafiltration membrane, and drying to obtain Jerusalem artichoke tuber extract. The preparation method of the jerusalem artichoke leaf extract comprises the following steps: extracting fresh Jerusalem artichoke leaf with methanol/water under heating, filtering with ultrafiltration membrane to obtain filtrate, concentrating under reduced pressure, and drying to obtain Jerusalem artichoke leaf extract. The jerusalem artichoke extract is prepared by extracting the jerusalem artichoke tubers and the jerusalem artichoke leaves, and can promote the feather development of poultry, improve the feather bulk and prevent feather pecking.
Description
Technical Field
The application relates to the technical field of cultivation, in particular to a jerusalem artichoke extract for promoting feather development and application thereof.
Background
The feather is keratinized product derived from fowl epidermic cells, and is coated on body surface, light and tough, slightly elastic, waterproof, and has effects of protecting body, keeping warm, and flying. Is also a special skin derivative of poultry and almost covers the whole body of the poultry body; the middle is a gap to reduce the quality of the feather; light and tough, and has high elasticity and warmth retention. In the feeding process of birds, pecking of feathers is often observed. After birds peck feathers, the death of the birds is increased, the productivity is reduced, and for the birds, the sale is influenced due to irregular feathers, so that the economic benefit is reduced.
The feather pecking diseases of the poultry are easy to occur in the cultivation process, the feather pecking is unidirectional, the feather pecking is carried out between the poultry and the poultry, and the feathering is only pecked, and the poultry is sometimes eaten after pecking. The reasons for pecking the feathers are mainly as follows: 1. the feed is deficient in nutrition, the feed lacks sulfur-containing amino acid or coarse fiber of the feed is too low, etc. When pecking feathers occurs due to the lack of sulfur-containing amino acids, birds will eat the pecked feathers. The pecking feather is increased due to the fact that the birds are better than usual in malnutrition. 2. When the breeding management is improper, such as too dry in a house, the skin is uncomfortable, and thus self-pecking, which in turn, progresses to mutually pecking feathers. 3. Disease: especially chronic intestinal diseases, which cause malnutrition absorption and pecking feather; pecking feather can also occur due to malnutrition after endoparasitis such as roundworms, tapeworms and the like occurs; in the presence of ectoparasites such as mites and feather lice, the parasites can suck the blood of the chickens, so that nutrition is consumed, and in addition, the parasites are mechanically stimulated, so that the chickens are itchy and uncomfortable, and pecking feather can occur. 4. Physiological pecking: when the chick is born to maturity, the chick has multiple dehairing, and part of the chick pecks off feathers, and the chick can develop into feathers pecking on the body later. When pecking feather disease occurs, 0.2% sodium sulfate, or 2% gypsum powder or other medicines, additives, amino acids, electrolytic multidimensional, etc. can be added into the feed.
In the poultry cultivation process, a small amount of medicine is generally required to be added for promoting feather development and preventing and treating feather pecking diseases, such as feather stimulation element and goose wing, but the medicine is not suitable for long-term use for poultry. The effects of shallow nutritional factors on the development of poultry feathers (early crown group, healthy farming, 2020.09) are mentioned: poultry can be affected by environmental influences, genetic and nutritional factors during feather growth. Therefore, a natural nutrient substance is needed for promoting the development of the feathers, improving the fluffiness of the feathers and preventing the occurrence of feather pecking.
Disclosure of Invention
Aiming at the prior art, the application aims to provide a jerusalem artichoke extract for promoting feather development and application thereof. The jerusalem artichoke extract is prepared by extracting the jerusalem artichoke tubers and the jerusalem artichoke leaves, and can promote the feather development of poultry, improve the feather bulk and prevent feather pecking.
In order to achieve the above purpose, the application adopts the following technical scheme:
in a first aspect of the application, there is provided a jerusalem artichoke extract for promoting feather development, comprising a jerusalem artichoke tuber extract and a jerusalem artichoke leaf extract, wherein the mass ratio of the jerusalem artichoke tuber extract to the jerusalem artichoke leaf extract is (1-3): 1.
preferably, the jerusalem artichoke tuber extract is prepared by the following method:
shredding Jerusalem artichoke tuber, heating with deionized water, extracting, and filtering to obtain crude extract; filtering the crude extract with ultrafiltration membrane, concentrating the filtrate under reduced pressure, and drying to obtain Jerusalem artichoke tuber extract.
Preferably, the dosage ratio of the jerusalem artichoke tubers to deionized water is 1 (5-20) (W/V); the temperature of the heating and leaching is 60-90 ℃, the heating and leaching time is 60-120min, and the times of heating and leaching are 2-3 times.
Preferably, the nominal molecular weight of the ultrafiltration membrane is 4000 daltons.
Preferably, the preparation method of the jerusalem artichoke leaf extract comprises the following steps: cleaning fresh Jerusalem artichoke leaf, drying, pulverizing, adding into methanol/water mixture, heating for leaching after ultrasonic treatment, filtering the leaching solution with ultrafiltration membrane, concentrating the obtained filtrate under reduced pressure, and drying to obtain Jerusalem artichoke leaf extract.
Preferably, the mass ratio of the fresh jerusalem artichoke leaves to the methanol and the water is 100:240: (350-400).
Preferably, the ultrasonic is vortex ultrasonic, and the ultrasonic time is 45s; and (5) carrying out ultrasonic treatment for 45s every 30min when heating and extracting.
Preferably, the ultrafiltration membrane has a nominal molecular weight of 2000 daltons.
In a second aspect of the present application, there is provided a feed additive for promoting feather development, comprising 50 to 100wt% of Jerusalem artichoke extract as an active ingredient.
In a third aspect of the application there is provided the use of a feed additive for promoting feather development.
The adding amount of the jerusalem artichoke extract is 100-500 g per ton of basic ration.
The application has the beneficial effects that:
(1) The jerusalem artichoke extract is prepared by extracting the jerusalem artichoke tubers and the jerusalem artichoke leaves, and can promote the feather development of poultry, improve the feather bulk and prevent feather pecking.
(2) The jerusalem artichoke extract provided by the application is simple in preparation method, has obvious influence on the molting behavior of the laying hen, and can obviously improve the feather growth speed of the laying hen.
(3) The jerusalem artichoke extract is used as a feed additive, has no toxic or side effect, is low in cost and can be used for a long time.
Drawings
Fig. 1: a picture of the molting layer added with the jerusalem artichoke extract prepared in example 3;
fig. 2: a picture of the molting layer added with the jerusalem artichoke tuber extract prepared in example 1;
fig. 3: a picture of the molting layer added with the jerusalem artichoke leaf extract prepared in example 2.
Detailed Description
It should be noted that the following detailed description is illustrative and is intended to provide further explanation of the application. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
As described in the background art, jerusalem artichoke tubers are mainly used for extracting inulin, and the inulin is used for reducing blood fat, reducing blood sugar, improving intestinal health and the like. The jerusalem artichoke leaf is mainly used for extracting chlorogenic acid, and is used for resisting bacteria, viruses, oxidization, aging and the like. The research of Jerusalem artichoke as a feed additive only has the research of Jerusalem artichoke extract on the production performance of broiler chickens (see 'influence of Jerusalem artichoke extract on the production performance of broiler chickens, meat quality and immune organs', wang Ya). The influence of jerusalem artichoke on feather development has not been reported.
Based on the above, the application provides a jerusalem artichoke extract for promoting feather development, which comprises jerusalem artichoke tuber extract and jerusalem artichoke leaf extract according to (1-3): 1 by mass ratio. The jerusalem artichoke tuber extract is prepared by extracting jerusalem artichoke tuber with water to obtain jerusalem artichoke crude extract, and passing through ultrafiltration membrane with nominal molecular weight of 4000 daltons to obtain jerusalem artichoke tuber extract containing small molecular protein, inulin with low polymerization degree, amino acids, etc. Heating Jerusalem artichoke leaf extract with methanol/water solution, and filtering the extractive solution with ultrafiltration membrane with nominal molecular weight of 2000 daltons to obtain various small molecular substances including small molecular proteins and amino acids. The applicant found through research that small molecular proteins, amino acids and inulin with low polymerization degree can promote anabolism of organism and increase substrate supply for synthesis of feather proteins. The jerusalem artichoke tuber extract and jerusalem artichoke leaf extract can synergistically promote feather development.
In order to enable those skilled in the art to more clearly understand the technical scheme of the present application, the technical scheme of the present application will be described in detail with reference to specific embodiments.
The test materials used in the examples of the present application are all conventional in the art and are commercially available.
Example 1: preparing jerusalem artichoke tuber extract:
(1) Jerusalem artichoke tuber pretreatment
Cleaning fresh Jerusalem artichoke tuber, and slicing with a slicing width of 0.2-0.3cm.
(2) Preparation of inulin crude extract
Soaking cut Jerusalem artichoke in hot deionized water at 60deg.C for 120min according to a water ratio of 1:12.5 (W/V) to obtain Jerusalem artichoke crude extract; filtering the crude extract, repeating the above steps, and extracting the jerusalem artichoke silk again. The two extracted liquids were combined. The crude extract passes through an ultrafiltration membrane with nominal molecular weight of 4000 daltons, the obtained filtrate is concentrated under reduced pressure, and spray-dried to obtain jerusalem artichoke tuber extract.
Example 2: preparing jerusalem artichoke leaf extract:
100g of fresh jerusalem artichoke leaves are washed, dried, crushed to 5 meshes, added into a stirring reaction kettle which is filled with 375g of deionized water and is added with 240g of methanol in advance, subjected to vortex ultrasonic for 45s, and then leached in a water bath kettle at 65 ℃ for 2h, and subjected to vortex ultrasonic for 45s every 30min to obtain an extracting solution. The extract is filtered through an ultrafiltration membrane with nominal molecular weight of 2000 daltons, the obtained filtrate is concentrated under reduced pressure, and spray-dried to obtain jerusalem artichoke leaf extract.
Example 3
The extract of the tuber of the taro prepared in example 1 and the extract of the leaf of jerusalem artichoke prepared in example 2 were prepared according to 2: and mixing the materials according to the mass ratio of 1 to obtain the jerusalem artichoke extract, namely the feed additive.
Example 4
The extract of the tuber of the taro prepared in example 1 and the extract of the leaf of jerusalem artichoke prepared in example 2 were prepared according to a ratio of 1: and mixing the materials according to the mass ratio of 1 to obtain the jerusalem artichoke extract, namely the feed additive.
Example 5
The extract of the tuber of the taro prepared in example 1 and the extract of the leaf of jerusalem artichoke prepared in example 2 were prepared according to 3: and mixing the materials according to the mass ratio of 1 to obtain the jerusalem artichoke extract, namely the feed additive.
Test example 1
1. Test materials and methods
1.1 test animals and groups
The test was performed using the composition feed additive. Each goose house is internally provided with a feed basin, a water basin and an egg laying nest, rice hull seasonings are paved in the nest, and land playgrounds and pool playgrounds are respectively arranged outside the house.
180 female white geese of 1 age, which are similar in age and body type and healthy, are selected and randomly divided into 6 treatment groups, wherein each treatment group is repeated for 3 times, and each treatment group is repeated for 10 times, and each group is fed with the same basic ration (the composition is shown in table 2). Wherein the CP group is fed with basic ration, and the other groups are fed with basic ration and feed additive respectively (see table 1). The feed additives of each group were added at an addition level of 100 mg/kg.
TABLE 1
TABLE 2 basic ration composition
1.2. Feeding management
The test geese adopt a net-supported parallel raising mode in the whole test period, and eat diet freely and drink water freely. Pre-trial period 1 week, final period 6 weeks.
1.3. Sample collection
Down samples were collected on day 42 of the official test, 4 samples were taken for each repeat.
2. Detection method
2.1 measurement index and method
Measuring the index: bulk, thousand weight, length of the fleece.
Thousand weight: 1000 complete velvet are randomly mixed from back, abdomen and chest, and the mass is weighed by a sensing electronic scale with the precision of 0.0001 g.
Length of velvet: and (3) randomly selecting 50 complete velvet flowers on the back, the abdomen and the chest respectively, slightly finishing (the velvet cores are arranged below to keep natural forms, and the velvet flowers are in a retracted umbrella shape), placing on a glass slide, covering the glass slide, and measuring the length from the root of each velvet flower to the tip of a feather wire in the middle of the velvet flower by using a vernier caliper.
Fluffiness measuring method
According to the method specified in GB/T10288-2016 "feather down feather test method": weighing 28.4g of the fluffed sample, shaking into a fluffer, uniformly stirring with a glass rod, paving, covering with a metal pressing plate, slightly pressing the pressing plate on the sample to naturally fall, standing for 1min after the falling is stopped, and recording scales on two sides of the cylinder wall. The same sample was tested repeatedly three times, with six averages of the three results as the final result, with two decimal places retained. The standard also specifies a unit of bulk to cubic inch conversion constant of 28.77.
3. Test results
The quality of the down obtained in each group was compared, and the results are shown in Table 3.
TABLE 3 Table 3
As can be seen from table 3: compared with CP, CP1 and CP2, the feeding of CP 3-CP 5 can obviously improve the thousand velvet weight, the increase of the thousand velvet weight of CP3 is larger than that of the thousand velvet weight of the CP group, and the increase of the thousand velvet weight of the CP1 and CP2 groups is larger than that of the thousand velvet weight of the CP group; the same is true for the growth of the length of the back, abdomen and chest fleece.
It is explained that, compared with the Jerusalem artichoke tuber extract prepared by adopting basic ration and the Jerusalem artichoke leaf extract prepared by the example 1 and the basic ration and the Jerusalem artichoke leaf extract prepared by the example 2, the Jerusalem artichoke tuber extract and the Jerusalem artichoke leaf extract are used as feed additives (+basic ration) for feeding white geese, the growth of poultry down is synergistically promoted between the Jerusalem artichoke tuber extract and the Jerusalem artichoke leaf extract, and the quality of goose down is improved.
Test example 2
1.1 materials and methods
180 commercial layers of the sea orchid brown at the age of 42 days are selected. Randomly allocated to 6 treatment groups of 3 replicates each, 10 replicates each. Treatment 1: a control group, which is fed with basic daily ration and is used for setting the nutrition level by referring to a sea orchid brown commodity laying hen manual; treatments 2, 3, 4, 5 and 6 add 500g/t of jerusalem artichoke tuber extract prepared in examples 1 to 5, respectively, based on the basal ration of the control group (see Table 4). Pre-trial period 1 week, final period 6 weeks.
TABLE 4 Table 4
1.2 feeding management
The test chickens are raised in cages in the house and eat and drink water freely. The illumination time is 12h/d, the intensity is 10lx, and the temperature is kept at 21-27 ℃. Routine immunization was performed strictly following the immunization program.
1.3 measurement index
Feather development:
and each group randomly selects 10 chicken record wing numbers for tracking and measuring the lengths of main wing feathers, and the 3 rd pair of main wing feathers of the right wings of the chickens are measured by using an electronic vernier caliper. The wing lengths were measured 1 time each on days 0, 21 and 42 of the experiment. The wing length is measured from 09:00-10:30, the same observer continuously observes for 90min, each group observes for 15min, one repeatedly observes for 5min, and the number of times of pecking feather of each group of chickens is recorded.
2 results and analysis
Feather development: the wing-feather length of the laying hens in the growing period is compared by adding different compositions into daily ration, and the obtained results are shown in Table 5.
Pecking condition: the results of statistics on the pecking condition of the experimental laying hens are shown in Table 6.
TABLE 5
TABLE 6
| SP | SP1 | SP2 | SP3 | SP4 | SP5 | |
| Quantity of pecking feather (times) | 78 | 62 | 68 | 18 | 22 | 20 |
As can be seen from Table 5, the additive prepared by the application has a remarkable effect on the line feed of the laying hen, and along with the addition of the compound, the Jerusalem artichoke tuber extract and the Jerusalem artichoke leaf extract can synergistically improve the feather growth speed of the laying hen.
As can be seen from table 6, after the jerusalem artichoke extract prepared by the application is added, the feather pecking condition of the experimental laying hen is obviously improved, and the occurrence rate of the feather pecking disease is obviously reduced.
Test example 3:
90 sea orchid brown commodity laying hens in the egg producing period of molting are selected. Randomly allocated to 3 treatment groups of 3 replicates each, 10 replicates each. Treatments 1, 2 and 3 were added with 500g/t of the Jerusalem artichoke tuber extract prepared in example 1, 500g/t of the Jerusalem artichoke leaf extract prepared in example 2 and 500g/t of the Jerusalem artichoke extract prepared in example 3, respectively, on the basis of basic ration (reference to the sea-blue brown commercial layer manual for setting the nutrition level). Pre-trial period 1 week, final period 6 weeks.
As can be seen from fig. 1 to 3, when the jerusalem artichoke extract prepared in example 3 is added, the molting period is obviously accelerated, which shows that the extract prepared in the application can improve the growth of the feathers after molting, enable the chicken flock to quickly recover to a healthy state, and reduce the negative influence of molting stress on the chicken flock, compared with examples 1 and 2.
The above description is only of the preferred embodiments of the present application and is not intended to limit the present application, but various modifications and variations can be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (3)
1. The jerusalem artichoke extract for promoting feather development is characterized by comprising jerusalem artichoke tuber extract and jerusalem artichoke leaf extract, wherein the mass ratio of the jerusalem artichoke tuber extract to the jerusalem artichoke leaf extract is (1-3): 1, a step of;
the jerusalem artichoke tuber extract is prepared by the following method:
shredding Jerusalem artichoke tuber, heating with deionized water, extracting, and filtering to obtain crude extract; filtering the crude extract with ultrafiltration membrane, concentrating under reduced pressure, and drying to obtain Jerusalem artichoke tuber extract; the dosage ratio of the jerusalem artichoke tubers to the deionized water is 1 (5-20) (W/V); the temperature of the heating and leaching is 60-90 ℃, the heating and leaching time is 60-120min, and the times of the heating and leaching are 2-3 times; the nominal molecular weight of the ultrafiltration membrane is 4000 daltons;
the preparation method of the jerusalem artichoke leaf extract comprises the following steps: cleaning fresh Jerusalem artichoke leaf, drying, pulverizing, adding into methanol/water mixed solution, heating for leaching after ultrasonic treatment, filtering the leaching solution with ultrafiltration membrane, concentrating the obtained filtrate under reduced pressure, and drying to obtain Jerusalem artichoke leaf extract; the mass ratio of the fresh jerusalem artichoke leaves to the methanol to the water is 100:240: (350-400); the ultrasonic is vortex ultrasonic, and the ultrasonic time is 45s; heating and extracting for 45s in ultrasonic every 30 min; the nominal molecular weight of the ultrafiltration membrane is 2000 daltons.
2. A feed additive for promoting feather development, which is characterized by taking 50-100 wt% of jerusalem artichoke extract as an active ingredient.
3. Use of the feed additive according to claim 2 for the preparation of feed for promoting development of poultry feathers.
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