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Methods of Improving the Nutritive Value of Rapeseed Meal

A technology of nutritional value and rapeseed meal, which is applied in the field of animal feed, can solve unsatisfactory problems and achieve the effects of alleviating supply shortage, improving true digestibility, and reducing production costs

Active Publication Date: 2021-11-12
CHONGQING ACAD OF ANIMAL SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, at present, the effect of improving the crude protein digestibility of rapeseed meal, especially the amino acid digestibility, through microbial fermentation is not satisfactory, and only some or some amino acid digestibility have reached a significant level.

Method used

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  • Methods of Improving the Nutritive Value of Rapeseed Meal
  • Methods of Improving the Nutritive Value of Rapeseed Meal
  • Methods of Improving the Nutritive Value of Rapeseed Meal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method of Lactobacillus brevis bacterium liquid, concrete steps are:

[0031]The preservation number is CICC No. 20297 Lactobacillus brevis strain Stj1-1 (on March 31, 2006 was preserved in China Industrial Microbiology Culture Collection Management Center, preservation number CICC No. 20297, preservation address: Jiuxian, Chaoyang District, Beijing Building No. 6, Yard No. 24, Qiaozhong Road, Preservation unit: Northeast Agricultural University) was drawn or coated on the MRS solid plate, let it stand for 2 minutes, and then poured a layer of MRS solid medium on it, and cultured at a constant temperature of 37°C for 24-48 hours. Pick a single colony and inoculate it into MRS liquid medium (20mL of MRS liquid medium is contained in a 100mL Erlenmeyer flask), then pour 70mL of MRS medium into the neck of the Erlenmeyer flask, and incubate at a constant temperature of 37°C for 18-24h. Liquid live bacteria count ≥ 1×10 9 CFU / mL (The specific detection meth...

Embodiment 2

[0033] The preparation method of bacillus pumilus bacterium liquid, concrete steps are:

[0034] The preservation number is CICC No. 20511 Lactobacillus brevis strain B266 (on March 26, 2006 was preserved in China Industrial Microorganism Culture Collection Management Center, preservation number CICC No. 20511, preservation address: Jiuxianqiao, Chaoyang District, Beijing Building No. 6, Yard No. 24, Middle Road, Preservation unit: School of Chemical Engineering, Beijing Technology and Business University) Streak or spread on LB solid plate, incubate upside down at 37°C for 18-24 hours, pick a single colony or scrape a ring to inoculate in liquid medium (There is 20mL LB liquid medium in a 50mL Erlenmeyer flask), cultivated at 37°C and 150rpm / min for 18-24h, and the number of viable bacteria in the liquid solution is ≥1×10 9 CFU / mL (The specific detection method is: dilute the Bacillus pumilus bacterial solution with 0.9% sterile saline to obtain bacterial solutions diluted 10...

Embodiment 3

[0036] The method for improving the nutritional value of rapeseed meal, the specific steps are:

[0037] Mix rapeseed meal and wheat bran evenly according to the mass percentage of 75%: 24%, then add molasses (the amount of molasses is 1% of the total mass of rapeseed meal and wheat bran), then inoculate the complex bacteria fermentation broth and add water ( The amount of the complex bacteria fermentation liquid is 5% of the total mass of rapeseed meal, wheat bran, sucrose and water, and the mass ratio of the amount of water to the total amount of rapeseed meal, wheat bran, sucrose and the compound bacteria fermentation liquid is 13:11 ), mixed evenly, packed into a fermentation bag, and subjected to solid-state anaerobic fermentation at 37°C for 120 hours to obtain the product.

[0038] Described composite bacteria fermented liquid is made by embodiment 1 Lactobacillus brevis ( Lactobacillus brevis ) Stj1-1 bacterium liquid and the bacillus pumilus that embodiment 2 makes (...

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Abstract

The invention belongs to the technical field of animal feed containing plant materials, and in particular relates to a method for improving the nutritional value of rapeseed meal, which comprises the following steps: mixing rapeseed meal, wheat bran with sucrose or molasses, then inoculating the complex bacteria fermentation liquid and adding water After mixing evenly, solid-state anaerobic fermentation is carried out, and the complex bacteria fermentation liquid includes Lactobacillus brevis ( Lactobacillus brevis ) Stj1‑1 bacteria liquid and Bacillus pumilus ( Bacillus pumilus ) B266 bacterial liquid, the Lactobacillus brevis ( Lactobacillus brevis ) Stj1‑1 bacteria liquid and Bacillus pumilus ( Bacillus pumilus ) The mass ratio of B266 bacterial solution is 1:1‑1:3; the Lactobacillus brevis ( Lactobacillus brevis ) The preservation number of Stj1-1 is CICC No.20297, and the preservation number of Bacillus pumilus B266 is CICC No.20511. The method significantly improves the nutritional value of rapeseed meal.

Description

technical field [0001] The invention belongs to the technical field of animal feed containing plant materials, and in particular relates to a method for improving the nutritional value of rapeseed meal. Background technique [0002] In recent years, my country's animal husbandry has developed rapidly, and there is a serious shortage of protein feed. Every year, it has to rely on importing a large amount of protein feed raw materials such as fish meal and soybean meal, which are expensive. Therefore, adjusting the structure of feed raw materials and developing other protein resources to replace soybean meal are of great significance to the sustainable development of animal husbandry. Rapeseed meal contains 34%-38% crude protein, is rich in sulfur-containing amino acids, and has a good balance of essential amino acids. It is an important plant protein resource. However, rapeseed meal contains anti-nutritional factors, such as: isothiocyanate and oxazolidinethione, these anti-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K10/12A23K10/37A23K10/33A23K20/163
CPCA23K10/12A23K10/33A23K10/37A23K20/163Y02P60/87
Inventor 周晓容刘志云钟晓霞杨飞云黄健姚焰础
Owner CHONGQING ACAD OF ANIMAL SCI
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