Antibiotic-free fermented compound feed capable of improving pork flavor and preparation method thereof

A compound feed and flavor technology, applied in the preparation of the feed, in the field of compound feed without anti-fermentation to improve the flavor of pork, can solve the high requirements of fermented feed production, storage and transportation, the unknown theoretical basis of Chinese herbal medicine additives, and the difference in the effect of different prescriptions To achieve the effect of improving body function, benefiting the utilization and deposition of the body, and pork safety

Inactive Publication Date: 2017-04-26
BEIJING SANYUAN HEFENG ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] At present, there are few fermented diets that can be produced on a large scale; the theoretical basis of Chinese herbal medicine additives is still unclear, the effects of different prescriptions vary greatly, the addition amount is large, and the cost is high; the production, storage and transportation of fermented feed have high requirements; users open the packaging bag, More than 3 days, secondary fermentation is prone to occur, the product has a strong sour taste, and defects such as mildew will occur

Method used

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  • Antibiotic-free fermented compound feed capable of improving pork flavor and preparation method thereof
  • Antibiotic-free fermented compound feed capable of improving pork flavor and preparation method thereof
  • Antibiotic-free fermented compound feed capable of improving pork flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] A compound feed for improving pork flavor without antibiotic fermentation, made of the following raw materials in parts by weight:

[0094] 41.24 parts of puffed corn flour, 12 parts of flour, 10 parts of high-protein soybean meal, 30 parts of wheat protein isolate, 2 parts of vegetable oil, 0.2 parts of salt, 1.5 parts of calcium carbonate, 0.6 parts of lysine, 0.4 parts of methionine, compound premix 2 part, mint powder 0.05 part, sweetener 0.01 part,

[0095] Puffed corn flour, crushed before puffing, with a sieve aperture of 9.0mm, an extruding temperature of 125°C, a tempering time of about 25 seconds, and a crushed sieve aperture of 1.0mm after puffing.

[0096] The compound premix described is produced by Beijing Sanyuan Hefeng Animal Husbandry Co., Ltd., and the product approval number is Beijing Feeding Pre-Zi (2016) 159819.

[0097] A kind of preparation method of the compound feed that improves pork local flavor without antibiotic fermentation is:

[0098] ...

Embodiment 2

[0112] A compound feed for enhancing the flavor of pork without antibiotic fermentation, made of the following raw materials in parts by weight:

[0113] 30 parts of puffed corn flour, 5 parts of puffed rice flour, 5 parts of puffed wheat flour, 10 parts of puffed barley flour, 5 parts of puffed barley flour, 5 parts of flour, 12.5 parts of high-protein soybean meal, 15 parts of wheat protein isolate, 6 parts of vegetable oil, salt 0.4 parts, 2 parts of calcium dihydrogen phosphate, 1 part of lysine, 0.5 parts of methionine, 0.1 parts of arginine, 0.2 parts of glutamic acid, 2 parts of compound premix, 0.2 parts of mint powder, 0.05 parts of sweetener, Fragrance agent 0.05 part.

[0114] The puffed corn flour, puffed rice flour, puffed wheat flour, puffed barley flour, and puffed barley flour are crushed before puffing, the sieve aperture is 9.0mm, the puffing temperature is 120°C, the conditioning time is 30 seconds, and the puffed pulverized sieve aperture is 1.2mm.

[011...

Embodiment 3

[0120] A compound feed for improving pork flavor without antibiotic fermentation, which is made of the following raw materials by weight percentage

[0121] 30 parts of puffed corn flour, 20 parts of puffed barley flour, 5 parts of puffed barley flour, 15 parts of flour, 10 parts of puffed soybean meal, 6 parts of bean cake, 5 parts of wheat protein isolate, 4 parts of vegetable oil, 0.3 part of table salt, 0.5 part of calcium dihydrogen phosphate 0.5 part of calcium carbonate, 0.7 part of lysine, 0.5 part of methionine, 0.43 part of threonine, 2 parts of compound premix, 0.01 part of mint powder, 0.03 part of sweetener, and 0.03 part of flavoring agent.

[0122] For the puffed corn flour, puffed barley flour, and puffed barley flour, the aperture of the crushed sieve before puffing is 9.0 mm, the puffing temperature is 130° C., the conditioning time is about 20 seconds, and the pore size of the crushed sieve after puffing is 0.8 mm.

[0123] The compound premix described is p...

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Abstract

The invention belongs to the technical field of biological fermentation of feed compounds, and especially relates to an antibiotic-free fermented compound feed capable of improving pork flavor and a preparation method thereof. The preparation method of the antibiotic-free fermented compound feed capable of improving pork flavor comprises the following steps: crushing raw materials, carrying out screening, and carrying out uniform mixing; before feeding, adding water of normal temperature and fermentation liquid, wherein the amount of the normal-temperature water accounts for 35-40% of the amount of the compound feed, and the fermentation liquid comprises the following components: 50 plus 10<8>/grams or more of bacillus, 50 plus 10<8>/grams or more of yeast bacteria and 50 plus 10<8>/grams or more of clostridium butyricum; placing the mixture in a fermentation plastic bag or a fermentation tank with a one-way valve so as to carry out fermentation; and then, feeding the piglets with the fermented feed. Protein, small peptides and free amino acid are added during the fermentation process, so that the utilization by the body is better facilitated; moreover, nutrition regulation means are utilized so as to improve the composition of animal fats and enhance the antioxidant capacities, so that the pork flavor is better. A preservation strain tlj2016 of the high-yield glutathione is especially added, so that the feed is very good for improving physical functions of the piglets.

Description

technical field [0001] The invention belongs to the technical field of feed combination biological fermentation, and in particular relates to a compound feed which can be fermented without antibiotics to improve the flavor of pork, and to a preparation method of the feed. Background technique [0002] With the continuous and in-depth development of economic globalization, food safety and flavor have become the basic concerns of consumers. The safety of livestock products is the first and most important. On the premise of safety, consumers are most concerned about the quality of livestock products. Flavor is the main item in pork quality competition, and feed and feeding technology have a great impact on pork flavor quality. [0003] "Sudan Red Incident", "Sanlu Milk Powder Incident", "Gutter Oil Incident", and the use of antibiotics in feed lead to bacterial resistance, decreased immunity of animals, endogenous and exogenous infections of animals, antibiotics in products a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K10/30A23K20/147A23K20/158A23K20/22A23K20/142A23K20/24A23K10/12
Inventor 朱秋凤封伟杰张卫辉胡长春岳隆耀邵彩梅
Owner BEIJING SANYUAN HEFENG ANIMAL HUSBANDRY
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