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Preparation method and application of fermentation premix capable of enhancing vitamin stability

A premix and vitamin technology, applied in the direction of bacteria used in food preparation, application, animal feed, etc., can solve problems such as vitamin loss, achieve the effect of reducing loss and enhancing stability

Active Publication Date: 2021-03-19
TIANJIN BIOFEED TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the loss of vitamins in the premix, generally aquaculture enterprises will not choose premix products with a moisture content higher than 10%, and feed companies will not produce premix products with a moisture content higher than 10%.

Method used

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  • Preparation method and application of fermentation premix capable of enhancing vitamin stability
  • Preparation method and application of fermentation premix capable of enhancing vitamin stability
  • Preparation method and application of fermentation premix capable of enhancing vitamin stability

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 prepares fermented wet base premix A

[0039] Step 1: 8% corn, 44% soybean meal, 8% pepper meal, 2% compound trace elements, 9.5% calcium hydrogen phosphate, 4% stone powder, 3.95% sodium chloride, 0.25% microbial agent, 0.3% enzyme preparation After mixing evenly with 20% water by weight, ferment at 25°C to 36°C for 72 hours to obtain a fermented wet base premix carrier;

[0040] The components and weight ratios of the microbial agent are respectively: 1*10 10 CFU / g Lactobacillus plantarum 50-80%, 1*10 10 CFU / g Lactobacillus acidophilus 10~30%, 1*10 11 CFU / g Saccharomyces cerevisiae powder 10-20%;

[0041] The components and weight ratios of the enzyme preparation are respectively: 50000U / g neutral protease 20-60%, 200000U / g acid protease 20-40%, 400000U / g xylanase 10-20%, 30000U / g pectinase 10-20%.

[0042] Step 2: The fermented wet-base premix carrier prepared in Step 1 is mixed with multivitamins, compound amino acids, puffed soybeans, stone powde...

Embodiment 2

[0045] Example 2 Preparation of Fermented Wet Base Premix B

[0046] Step 1: 6% corn, 35% soybean meal, 10% pepper meal, 10% bran, 2% compound trace elements, 8% calcium hydrogen phosphate, 3% stone powder, 4% sodium chloride, 0.25% microbial agent, After mixing 0.35% enzyme preparation and 21.4% water uniformly by weight, ferment at 25°C to 36°C for 96 hours to obtain a fermented wet-based premix carrier, the composite trace elements, microbial agents, and enzyme preparations are the same as Example 1.

[0047] Step 2: The fermented wet-base premix carrier prepared in Step 1 is mixed with multivitamins, compound amino acids, puffed soybeans, stone powder, functional additives, choline chloride, and betaine in weight ratios of 65.5%, 1.5%, and 3.0%, 17.2%, 5.0%, 0.3%, 2.5%, and 5.0% were mixed evenly to make a fermented wet base premix base, and the functional additives were the same as in Example 1.

[0048] Step 3: Same as Example 1, obtain the finished fermented wet-based...

Embodiment 3

[0049] Example 3 Preparation of Fermented Wet Base Premix C

[0050] Step 1: 10% corn, 33% soybean meal, 5% pepper meal, 8% bran, 2.3% compound trace elements, 8.5% calcium hydrogen phosphate, 3.6% stone powder, 3.5% sodium chloride, 0.25% microbial agent, 0.15% enzyme preparation and 25.7% water are uniformly mixed by weight, and then fermented at 25°C to 36°C for 48 hours to obtain the prepared fermented wet base premix carrier, the composite trace elements, microbial agents, Enzyme preparation is with embodiment 1.

[0051] Step 2: The fermented wet-based premix carrier prepared in step 1 is mixed with multivitamins, compound amino acids, puffed soybeans, stone powder, functional additives, choline chloride, and betaine in weight ratios of 61.2%, 1.8%, and 61.2%, respectively. 4.5%, 20%, 5.0%, 0.3%, 2.2%, and 5.0% are evenly mixed to make a fermented wet base premix base. Described functional additive is with embodiment 1.

[0052] Step 3: Same as Example 1, obtain the f...

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Abstract

The invention relates to a preparation method and application of a fermentation premix capable of enhancing vitamin stability. The fermentation premix is divided into a fermentation wet-based premix and a fermentation dry-based premix. A preparation method of the fermented wet-based premix comprises the following steps of preparing a fermented wet-based premix carrier, preparing a fermented wet-based premix base material, and carrying out post-treatment to prepare a fermented wet-based premix finished product. A preparation method of the fermented dry-based premix comprises the following stepsof drying the fermented wet-based premix carrier to obtain a fermented dry-based premix carrier, and carrying out subsequent operation. According to the fermented wet-based premix, the moisture content is 15-19%, but the vitamin activity can still be kept at 80-94% after being stored for 3 months, the stability of vitamins is good, the production cost is reduced, the nutritional composition and the palatability of feed are improved, the intestinal health and the intestinal excrement state of laying hens can be improved, the egg laying performance and the egg quality are improved, the dirty egg rate is reduced, and therefore, the economic benefit of cultivation is increased.

Description

technical field [0001] The invention relates to the technical field of animal nutrition and feed, in particular to a preparation method and application of a fermented premix capable of enhancing vitamin stability. Background technique [0002] Vitamins are low-molecular organic compounds necessary for animals to maintain normal functions, and play an extremely significant role in promoting the health of animals. With the development of modern large-scale breeding industry, livestock and poultry are raised in pens, and most of the vitamins cannot be synthesized in the livestock and poultry body, and the needs of the body can only be met through the intake of vitamins through feed. However, because vitamins are rich in structural parts such as unsaturated carbon atoms, double bonds, and hydroxyl groups, and are easily affected by many factors such as moisture, metal ions, storage conditions, and time, they are prone to oxidative decomposition during storage, making vitamins T...

Claims

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Application Information

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IPC IPC(8): A23K20/20A23K10/33A23K10/14A23K10/12A23K10/30A23K10/37A23K20/174A23K20/142A23K20/105A23K20/28A23K50/75A01K67/02
CPCA23K20/30A23K20/20A23K10/33A23K10/14A23K10/12A23K10/30A23K10/37A23K20/174A23K20/142A23K20/105A23K20/28A23K50/75A01K67/02A23V2400/113A23V2400/169Y02P60/87
Inventor 彭翔韩丽李阳高纪磊余璐璐张广民蔡辉益
Owner TIANJIN BIOFEED TECH CO LTD
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