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Production method of liquid phagostimulant for fattening pigs

A production method and a technology for attracting food, which are applied in the field of feed additives, can solve the problems of adverse effects on the palatability of feeds, affecting the total amount of nutrients ingested, poor palatability of feeds, etc. The effect of high feed intake

Inactive Publication Date: 2011-10-26
SHANGHAI CHUANGBO MODERN NATURAL AGRI GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In fact, any formula is designed based on a certain amount of feed intake. If the palatability of the feed is not good, the feed intake will decrease, which will inevitably affect the total amount of nutrients ingested, and will undoubtedly affect the effect of the feed.
[0003] Many feed ingredients themselves also have palatability problems, such as fishy substances in soybeans, lectins in beans, glucosinolates in rapeseed meal and their degradation products goitrin, many grains and other plants The tannins and fat oxidation degradation products in the feed will have adverse effects on the palatability of the feed
In particular, it should be pointed out that the development and utilization of some protein substitutes and industrial by-products will bring palatability problems, such as blood meal, fish meal and fermentation by-products, etc.

Method used

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  • Production method of liquid phagostimulant for fattening pigs

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Step 1.1: Prepare Saccharomyces boulardii test-tube slant medium and Streptococcus lactis test-tube slant medium respectively: 1wt% of yeast extract, 2wt% of tryptone, 2wt% of glucose, 2wt% of agar powder and the rest of distilled water in proportion Mix and prepare a 1000ml solution, sterilize at 121°C for 15 minutes, place on a slant, incubate at 37°C for 24 hours, and perform a sterility test to obtain a test tube slant medium for Saccharomyces boulardii; mix 1wt% peptone, 1wt% beef extract, and yeast extract 0.5wt%, diammonium hydrogen citrate 0.2wt%, glucose 2wt%, Tween 80 0.1wt%, sodium acetate 0.5wt%, dipotassium hydrogen phosphate 0.2wt%, magnesium sulfate 0.058wt%, manganese sulfate 0.025wt%, Mix 1.8wt% of agar powder and the rest of distilled water in proportion to prepare a 1000ml solution, adjust the pH to 6.2, sterilize at 110°C for 15 minutes, place it on an inclined plane, incubate at 37°C for 24 hours, and conduct a sterility test to obtain Streptococcus ...

Embodiment 2

[0029]Step 1.1: Prepare Saccharomyces boulardii test-tube slant medium and Streptococcus lactis test-tube slant medium respectively: 1wt% of yeast extract, 2wt% of tryptone, 2wt% of glucose, 2wt% of agar powder and the rest of distilled water in proportion Mix and prepare a 1000ml solution, sterilize at 121°C for 15 minutes, place on a slant, incubate at 37°C for 24 hours, and perform a sterility test to obtain a test tube slant medium for Saccharomyces boulardii; mix 1wt% peptone, 1wt% beef extract, and yeast extract 0.5wt%, diammonium hydrogen citrate 0.2wt%, glucose 2wt%, Tween 80 0.1wt%, sodium acetate 0.5wt%, dipotassium hydrogen phosphate 0.2wt%, magnesium sulfate 0.058wt%, manganese sulfate 0.025wt%, Mix 1.8wt% of agar powder and the rest of distilled water in proportion to prepare a 1000ml solution, adjust the pH to 6.6, sterilize at 110°C for 15 minutes, place it on an inclined plane, incubate at 37°C for 24 hours, and conduct a sterility test to obtain Streptococcus l...

Embodiment 3

[0036] Step 1.1: Prepare Saccharomyces boulardii test-tube slant medium and Streptococcus lactis test-tube slant medium respectively: 1wt% of yeast extract, 2wt% of tryptone, 2wt% of glucose, 2wt% of agar powder and the rest of distilled water in proportion Mix and prepare a 1000ml solution, sterilize at 121°C for 15 minutes, place on a slant, incubate at 37°C for 24 hours, and perform a sterility test to obtain a test tube slant medium for Saccharomyces boulardii; mix 1wt% peptone, 1wt% beef extract, and yeast extract 0.5wt%, diammonium hydrogen citrate 0.2wt%, glucose 2wt%, Tween 80 0.1wt%, sodium acetate 0.5wt%, dipotassium hydrogen phosphate 0.2wt%, magnesium sulfate 0.058wt%, manganese sulfate 0.025wt%, Mix 1.8wt% of agar powder and the rest of distilled water in proportion to form a 1000ml solution, adjust the pH to 6.4, sterilize at 110°C for 15 minutes, place it on an inclined plane, incubate at 37°C for 24 hours, and perform a sterility test to obtain Streptococcus lac...

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Abstract

The invention provides a production method of a liquid phagostimulant for fattening pigs. The production method is characterized by comprising the following specific steps of: performing streak culture of Saccharomyces boulardii and Lactococcus lactis; inoculating Saccharomyces boulardii and Lactococcus lactis into a potato dextrose agar (PDA) culture medium and an M17 liquid culture medium for culturing to obtain Saccharomyces boulardii liquid and Lactococcus lactis liquid; inoculating the Saccharomyces boulardii liquid into a Saccharomyces boulardii fermentation broth culture medium for aerobic culture to obtain Saccharomyces boulardii fermentation broth, and inoculating the Lactococcus lactis liquid into a Lactococcus lactis fermentation broth culture medium for anaerobic culture to obtain Lactococcus lactis fermentation broth; and mixing the Saccharomyces boulardii fermentation broth and the Lactococcus lactis fermentation broth to obtain the liquid phagostimulant. The raw materials used in the liquid phagostimulant provided by the invention are all natural agricultural products and food raw materials. The liquid phagostimulant is prepared by a simple production method, has good phagostimulant effect and functions of increasing feed intake and saving the investment in high-price feed.

Description

technical field [0001] The invention relates to a production method of a liquid food attractant for fattening pigs, which is used for improving the palatability of feed and belongs to the field of feed additives. Background technique [0002] Feed nutrition, feed intake and digestion and absorption are the three elements to ensure the healthy growth and efficient production of livestock and poultry. However, people in the feed industry mainly focus on how the nutrient content in the feed meets the nutritional requirements of livestock and poultry, and often ignore a key factor hidden between the two—feed intake. In fact, any formula is designed on the basis of a certain feed intake. If the palatability of the feed is not good, the feed intake will decrease, which will inevitably affect the total amount of nutrients ingested, and will undoubtedly affect the effect of the feed. [0003] Many feed ingredients themselves also have palatability problems, such as fishy substances...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/16C12N1/16C12N1/20C12R1/645C12R1/46A23K10/18A23K50/30
Inventor 江瀚马正驰
Owner SHANGHAI CHUANGBO MODERN NATURAL AGRI GRP
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