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Fermented feed capable of improving oxidation resistance and immunity of beef cattle and preparing method and application thereof

A technology of antioxidant capacity and fermented feed, applied in the application, animal feed, animal feed and other directions, can solve the problems affecting the antioxidant level of beef cattle and beef quality, reduce the economic benefits of beef cattle breeding, etc., and improve the antioxidant capacity and immunity. , the effect of improving nutritional value and changing palatability

Inactive Publication Date: 2019-05-31
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Guangdong Province is located in the southernmost part of mainland China, and there are 4 months of each year that cause significant heat stress on beef cattle, which affects the antioxidant level and beef quality of beef cattle, and reduces the economic benefits of beef cattle breeding

Method used

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  • Fermented feed capable of improving oxidation resistance and immunity of beef cattle and preparing method and application thereof
  • Fermented feed capable of improving oxidation resistance and immunity of beef cattle and preparing method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 fermented feed preparation

[0037] Feed to be fermented amounts to 4000kg, takes by weighing 400kg corn meal, 900kg oat hay, 2700kg herbal tea dregs.

[0038] According to the mass ratio of the feed to be fermented and the amount of molasses, weigh 80 kg of molasses and dissolve it in warm water at 37° C. to prepare molasses water with a final solubility of 2 to 3%.

[0039] According to the mass ratio of the feed to be fermented to Lactobacillus plantarum and Enterococcus faecalis, 1.2kg and 0.8kg of Lactobacillus plantarum and Enterococcus faecalis powder were dissolved in 2-3% molasses water, and placed in a 37°C incubator for 2 hours to make the bacteria Group revives, obtains lysed molasses water, and the total number of inoculated colonies of compound probiotics is (1~3)×10 8 CFU / g.

[0040] Take an appropriate amount of warm water at 37° C. and mix evenly with the lysed molasses water to obtain a mixed molasses bacterial liquid, ensuring that the ...

Embodiment 2

[0043] Example 2 Effect of Fermented Feed on Antioxidative Capacity of Beef Cattle

[0044] In the experiment, 30 10-month-old growing local yellow cattle with good body condition and similar weight were randomly divided into 3 groups, 10 cattle in each group, and divided into control group, experimental group A, and experimental group B. The control group was fed with basal rations (the basal rations were formulated according to "Nutrition Requirements and Feeding Standards for Beef Cattle (2004)"), and the experimental groups A and B were fed with fermented feed instead of 5% and 10% of roughage in the basal ration, respectively. The test period was 40 days in total, the first 7 days were the pre-feeding period, and the formal test was 33 days. During the test period, the basal rations of beef cattle were added according to the "Nutritional Requirements and Feeding Standards for Beef Cattle (2004)". On the last day of the experiment, blood was collected by venipuncture of th...

Embodiment 3

[0050] The influence of embodiment 3 fermented feed on beef cattle immunity

[0051] In the experiment, 30 10-month-old growing local yellow cattle with good body condition and similar weight were randomly divided into 3 groups, 10 cattle in each group, and divided into control group, experimental group A, and experimental group B. The control group was fed the basal ration, and the fermented feed was used to replace 5% and 10% of the roughage mass in the basal ration in the test groups A and B respectively. The test period was 40 days in total, the first 7 days were the pre-feeding period, and the formal test was 33 days. During the test period, the basal rations of beef cattle were added according to the "Nutritional Requirements and Feeding Standards for Beef Cattle (2004)". On the last day of the experiment, blood was collected by venipuncture of the coccyx, centrifuged at 4°C and 2500×g for 15 minutes, and serum was collected and stored at -20°C for detection of IgA, IgG,...

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Abstract

The invention discloses a fermented feed capable of improving the oxidation resistance and immunity of beef cattle and a preparing method and application thereof, and belongs to the field of preparation of livestock raising feeds. The fermented feed is prepared by fermenting a to-be-fermented feed and molasses through complex probiotics. The to-be-fermented feed comprises corn flour, herbal tea residues and oat hay; the complex probiotics comprise lactobacillus plantarum and enterococcus faecalis. According to the fermented feed, through the fermentation of the lactobacillus plantarum and theenterococcus faecalis, the nutritive value of the feed can be improved. In the meanwhile, the color and luster and the animal palatability of the feed can be changed, and the fermented feed is goldenyellow, emits rich wine aroma and a little bit fragrance of the molasses, and promotes animal feeding. As is proved by the follow-up embodiment, when the fermented feed is applied to beef cattle breeding, after the fermented feed is matched with daily feeds for use, the oxidation resistance and immunity of the beef cattle can be significantly improved.

Description

technical field [0001] The invention relates to the field of feed, in particular to a fermented feed for improving the antioxidant capacity and immune capacity of beef cattle and its preparation method and application, belonging to the field of animal feed preparation. Background technique [0002] Because beef is rich in trace elements such as sarcosine, protein, vitamins and minerals, it has extremely high nutritional value. With the continuous improvement of economic development and people's living standards, the demand for beef at home and abroad continues to increase, and it has become one of consumers' daily meat. The gradual increase in beef consumption has driven the development of the breeding industry. However, due to the long breeding cycle of cattle and the high cost of feed, the income of farmers is not ideal, and in the process of beef cattle fattening production, due to factors such as breeding environment, temperature, feed and feeding management level and R...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/10A23K10/12A23K10/30A23K10/33A23K10/37A01K67/02
CPCY02P60/87
Inventor 孙加节谢月琴张永亮李耀坤习欠云陈婷罗君谊
Owner SOUTH CHINA AGRI UNIV
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