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Method for preparing microbial fermentation feed for improving pork quality

A technology of microbial fermentation and production method, applied in animal feed, animal feed, application, etc., can solve the problems of decreased pork flavor and unpleasant taste, and achieve the effects of improving the utilization rate of feed, easy absorption and utilization, and reducing the number of harmful bacteria

Active Publication Date: 2011-01-12
SHANGHAI CHUANGBO ECOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, large-scale intensive farming and commercial pigs have many mature broiler feeds and formulas to promote the rapid growth of commercial pigs, but the flavor of pork is reduced and the taste is not delicious

Method used

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  • Method for preparing microbial fermentation feed for improving pork quality
  • Method for preparing microbial fermentation feed for improving pork quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Dissolve 2wt% molasses, 0.5wt% peptone, 0.02wt% urea, 0.1wt% sodium chloride, 0.01wt% magnesium sulfate and 0.5wt% vitamin B1 with the rest of the water to make a compound culture medium with a pH of 6.0 .

[0016] Inoculate the compound strain into the compound strain culture medium according to the weight ratio of 5:100, and the compound strain is composed of 10 parts by weight of Bacillus licheniformis, 10 parts by weight of Bacillus subtilis, 35 parts by weight of Lactobacillus plantarum, Streptococcus lactis 40 parts by weight and 5 parts by weight of Saccharomyces cerevisiae; cultured at 30° C. for 120 hours to obtain a composite bacterial liquid.

[0017] Mix 3 parts by weight of compound bacterial liquid, 10 parts by weight of soybean meal, 2 parts by weight of bran, 70 parts by weight of royal rice, 5 parts by weight of molasses and 10 parts by weight of water, and carry out anaerobic fermentation at 30°C. White hyphae and when the pH drops to 5.0, the ferment...

Embodiment 2

[0019] Dissolve 2.5wt% molasses, 0.75wt% peptone, 0.03wt% urea, 0.15wt% sodium chloride, 0.015wt% magnesium sulfate and 0.75wt% vitamin B1 with the rest of the water to make a composite bacterial culture with a pH of 6.0 base.

[0020] Inoculate the compound strain into the compound strain culture medium according to the weight ratio of 10:100. The compound strain consists of 8 parts by weight of Bacillus licheniformis, 12 parts by weight of Bacillus subtilis, 31 parts by weight of Lactobacillus plantarum, Streptococcus lactis 44 parts by weight and 5 parts by weight of Saccharomyces cerevisiae; cultured at 30° C. for 120 hours to obtain a composite bacterial liquid.

[0021] Mix 4 parts by weight of compound bacterial liquid, 13 parts by weight of soybean meal, 2.5 parts by weight of bran, 65 parts by weight of royal rice, 4.5 parts by weight of molasses and 11 parts by weight of water, and carry out anaerobic fermentation at 35°C. White hyphae and when the pH drops to 4.5, ...

Embodiment 3

[0023] Dissolve 2.5wt% molasses, 0.75wt% peptone, 0.04wt% urea, 0.25wt% sodium chloride, 0.03wt% magnesium sulfate and 1wt% vitamin B1 with the rest of the water to make a compound culture medium with a pH of 6.0 ;

[0024] Inoculate the compound strain into the compound strain culture medium according to the weight ratio of 6.5:100. The compound strain consists of 10 parts by weight of Bacillus licheniformis, 15 parts by weight of Bacillus subtilis, 33 parts by weight of Lactobacillus plantarum, Streptococcus lactis 40 parts by weight and 2 parts by weight of Saccharomyces cerevisiae; cultured at 30° C. for 120 hours to obtain a composite bacterial liquid.

[0025] Mix 4.5 parts by weight of composite bacterial liquid, 13 parts by weight of soybean meal, 2.5 parts by weight of bran, 60 parts by weight of royal rice, 4 parts by weight of molasses and 16 parts by weight of water, and carry out anaerobic fermentation at 35°C. When the mycelium is white and the pH drops to 4.65,...

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Abstract

The invention relates to a method for preparing the microbial fermentation feed for improving pork quality, which is characterized by comprising the following steps: preparing compound strain culture medium; and inoculating the compound strain into the compound strain culture medium, wherein the compound strain is composed of bacillus licheniformis, bacillus subtillis, lactobacillus plantarum, streptococcus lactis and saccharomyces cerevisiae; culturing to obtain compound bacteria liquid; mixing the compound bacteria liquid, bean pulp, wheat bran, corn, molasses and water; packaging; and carrying out anaerobic fermentation to obtain the microbial fermentation feed. The method of the invention has the advantages that the feed is easy to be absorbed and utilized by compounding the fermentation of the beneficial microorganisms, the commercial pig growth speed is higher, the slaughter rate is high; the muscle drip loss is lowered, and the total contents of the lean meat percentage, the cooked meat percentage, the muscle crude protein and the amino acid are enhanced.

Description

technical field [0001] The invention relates to a preparation method of microbial fermented feed capable of improving pork meat quality, and belongs to the technical field of breeding. Background technique [0002] At present, large-scale intensive farming and commercial pigs have many mature broiler feeds and formulas to promote the rapid growth of commercial pigs, but the flavor of pork is reduced and the taste is not delicious. [0003] Ecological bacterial agents, mainly probiotics, have been developed rapidly in the past ten years. Various micro-ecological preparations are widely used in humans, animals and plants, and have produced remarkable social and economic benefits, and have attracted extensive attention from scientific research departments and related enterprises. Bacterial solution composed of yeast, lactic acid bacteria, and spores, which are composed of various anaerobic or anaerobic normal microorganisms, does not contain any chemical harmful substances, ha...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K10/12A23K10/30A23K10/33A23K10/37A23K50/30
CPCY02P60/87
Inventor 江瀚
Owner SHANGHAI CHUANGBO ECOLOGICAL ENG
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