Polypeptide and microbial preparation for improving ox myotendinous development and its production

A microbial preparation and tendon technology, which is applied in the fields of polypeptides and microbial preparations and preparations for promoting tendon development of fattening cattle, can solve the problem that it is difficult to obtain comprehensive effects in the growth and development of fattening cattle, so as to improve the autoimmune system and growth and development of beef cattle, guaranteeing High-speed growth, the effect of ensuring good health

Inactive Publication Date: 2007-11-21
SHANGHAI CHUANGBO ECOLOGICAL ENG
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A similar cattle feed microbial preparation patent, its application number is CN01129474.4, entitled "Cattle Feed Containing Yeasts Modulated by Micro-alternating Bioelectric Field", this patent uses micro-alternating technology to process yeast, adding The cattle feed improves the immune ability of cattle and prevents diseases such as rinderpest. This patent only starts with immunology and uses a single strain to improve immunity. It is difficult to achieve comprehensive effects on the growth and development of fat cattle, and the method steps are relatively simple. No peptide action and mechanism

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A microbial preparation and preparation method for promoting the development of fattened beef tendon, the strains used are all isolated from nature and screened and optimized, and the process of combining individual culture and compound culture is adopted, which includes the following steps:

[0036] Step 1: Breeding of production strains

[0037] a. Bacterial strain screening: take chyme from the rumen of beef cattle as the bacterial source, use MRS lactic acid bacteria medium to isolate lactic acid bacteria, and screen out Lactobacillus plantarum (ATCC8014) Lactobacillus plantarum, Lactobacillus casei (ATCC7469) Lactobacillus casei and licheniformis (13123) Bacillus licheniformis; Saccharomycescerevisiae (IFO0203) brewer's yeast was isolated with yeast selection medium in beer fermentation broth; Bacillus natto was isolated with nutrient agar medium in soybean fermentation, and the isolated strains were separated in nutrient agar medium for 4 Store strains at ℃;

[0...

Embodiment 2

[0056] The first step: selection and breeding of production strains: same as Example 1;

[0057] The second step: separate and compound culture of beneficial strains

[0058] a. take step 1 by weighing 33% of Bacillus natto, 16% of Lactobacillus plantarum, 16% of Lactobacillus casei, 20% of Saccharomyces cerevisiae and 15% of Bacillus licheniformis produced in step 1 by weight;

[0059] b. Composite culture of Bacillus natto, lactic acid bacteria and yeasts weighed: Inoculate the bacteria lawn in the eggplant bottle into the culture medium sterilized at 120°C for 30 minutes at a ratio of 1:30, the ratio of the culture medium is:

[0060] 6% soybean meal flour, 10% corn flour, 15% molasses, 0.05% potassium dihydrogen phosphate, 1.8% sodium dihydrogen phosphate, 0.1% magnesium sulfate, 67.05% sterile water, and put it into a fermentation tank for stirring 30min, the rotating speed is 220r / min, after stirring evenly, put it into a 200L sterilized plastic bucket and let it stand ...

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PUM

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Abstract

A polypeptide and microbial feed additive for improving beef muscle belly connective tissue synthetic function is safe and non-toxic. The process is carried out selecting natto rod, lichenized bacillus, plant lactobacillin, cheese lactobacillin and beer yeast, independent or composite culturing to obtain composite bacterium, naturalizing while expansion culturing, solid fermenting with culture medium and aseptic water, fast low-temperature drying by drier, adding into special carrier, crushing and screening to obtain final product. It obtains high-concentration enteric beneficial microbial pool and mixtures of health-care soybean peptide, oligo-peptide and short peptide containing natto-kinase. It's practical and economical, and it tastes good and can improve digestion-absorbing function of beef for protein in feed.

Description

technical field [0001] The invention relates to a feed additive for microorganisms and short peptides in the feeding of special fat cattle. By adding them to beef cattle feed, special microorganisms and various metabolites such as soybean short peptides and soybean fibrin are used to promote the digestion and absorption of fat cattle The function improvement, especially the increase of tendon protein content of beef cattle, and the improvement of meat palatability and nutritional value belong to the technical field of agricultural biological products. Background technique [0002] The English word for "fat cow" is beef in hotpot, literally translated as "beef eaten in a hot pot". It is not a breed of cattle, nor is it simply fattened and slaughtered, nor is it fattened. Usually, the high-quality longissimus dorsi and abdominal boneless muscles are selected to be trimmed and formed. After maturation and deacidification, the parts that are sliced ​​into thin slices and eaten ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/18A23K1/18C12R1/245C12R1/25C12R1/10A23K10/16A23K50/10
Inventor 江瀚
Owner SHANGHAI CHUANGBO ECOLOGICAL ENG
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