Fermented liquid feed for Pig and poultry as well as preparation method and application thereof

Abstract

The invention relates to a fermented liquid feed for pig and poultry as well as a preparation method and an application thereof, belonging to the field of biotechnology, in particular to a liquid feed produced by the fermentation of a plurality of beneficial microbes and Chinese medicinal herbs as well as a preparation method and an application thereof. The preparation method has simple process and comprises the following steps: after primary slant culture and secondary solution culture, lactobacillus, fermentation lactobacillus, bacillus subtilis, natto bacillus and saccharomyces cerevisiae are put into a solid fermenting tank with a fermentation medium containing astragalus root, Na2HPO4, nitrogen source and carbon according to weight proportion. The fermented liquid feed adopting the method has high quality, thicker mellow flavor and short fermenting time, contains protein, polypeptide, small peptide, amino acid, astragalus polyose and a plurality of beneficial microbes and is applicable to preparing various perfect compound feeds for pig and poultry.

Description

technical field [0001] The invention belongs to the field of biotechnology, and relates to a fermented liquid feed suitable for pigs and poultry and its preparation method and application, in particular to a liquid feed fermented by various beneficial microorganisms and its preparation method and application. Background technique [0002] The disadvantages of the abuse of antibiotics in the aquaculture industry have become prominent, and it has become a trend to carry out green and healthy aquaculture, and to produce and apply green and safe feed. Fermented feed eliminates anti-nutritional factors through fermentation, increases feed intake and digestion and absorption of nutrients, improves the overall health of animals, reduces the incidence of respiratory and digestive tract diseases, reduces ammonia and odor emissions, and improves Ecological environment, etc., have been favored in recent years. The fermentation methods of fermented feed include solid fermentation metho...

AI Technical Summary

Problems solved by technology

The fermentation methods of fermented feed include solid fermentation method and liquid fermentation method, but the fermented products generally have defects such as low quality, serious bacterial contamination, perishable, unsatisfactory use effect, etc. The fermentation method itself also has its own shortcomings

For example: Patent CN1399905A discloses a method for preparing circulating feed for pigs. In this method, trace elements, amino acids, cakes, etc. are mixed with solid microbial strains in a fermentation cellar of cement masonry structure, air is discharged, and then sealed and fermented for 10 The disadvantage is that the fermentation environment is uncontrollable, the product quality cannot be guaranteed, and the microorganisms cannot be well attached to the surface of the substrate in solid-phase fermentation, the reproduction repeatability is poor, and the fermentation cycle is long, and the fermentation effect is far lower than that of liquid fermentation.

Patent CN1973661A discloses a preparation method of liquid fermented feed and its fermentation equipment. In this method, the prepared feed and the cultured bacteria enter the fermenter for fermentation, and the fermented feed is transported to the feeding area through the feed output pipe. It can be fed. The fermentation method of this liquid feed is simple, and the on-site operation can ensure the quality of the fermented feed. However, the investment in equipment is relatively large, which is difficult to achieve in general farms.

Patent CN1192328A discloses a method for preparing liquid fermented feed. In this method, the fermentation substrate and fermentation bacteria are packed into bags and sealed, and placed in a constant temperature room for fermentation. However, since the fermentation process is carried out in a bag, the fermentation conditions cannot be adjusted, the quality of the fermented products is uneven, and the bag phenomenon is prone to swelling during the fermentation process, which is not easy to store.

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