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Feed additive for fish cultured in water body

A fish feed and additive technology, applied in the molding or processing of animal feed, animal feed, animal feed, etc., can solve the problems of short shelf life, inability to produce spores, and easy death of bacterial cells, so as to improve the survival rate, Long shelf life and immune-boosting effect

Pending Publication Date: 2021-12-21
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Probiotics, prebiotics, and synbiotics in microecological preparations have been recognized by the feed industry for their "antibiotic replacement" function. Among them, aerobic probiotics include Bacillus licheniformis and Bacillus subtilis, and anaerobic probiotics include lactic acid bacteria and Bifidobacteria, prebiotics have functional oligosaccharides, such as fructo-oligosaccharides, xylo-oligosaccharides, galacto-oligosaccharides, isomalt-oligosaccharides, polysaccharides, some natural plant extracts, protein hydrolysates, polyols, etc.; lactic acid bacteria and bifidobacteria have good probiotic effects in the aquaculture industry, and the fermentation level of lactic acid bacteria can reach 10 billion / mL. The shelf life of the product is short, and live bacteria are not suitable for long-term and long-distance transportation and sales
[0006] With the in-depth study of microecological preparations, new probiotics, such as Clostridium butyricum and Bacillus coagulans, have become a research and application hotspot in the feed industry; various enzymes produced by Clostridium butyricum in the metabolic process convert polysaccharides in the intestine Substances are decomposed into oligosaccharides, and produce clostridium butyrate (antibacterial peptide), butyric acid, acetic acid and vitamins and other secondary metabolites, which can promote the growth of beneficial bacteria in the intestinal tract, inhibit the reproduction of harmful bacteria, and correct intestinal bacteria Group disorder; Bacillus coagulans, also known as Lactobacillus, has the characteristics of producing heat-resistant spores and lactic acid, and has inhibitory effects on pathogenic bacteria such as Salmonella choleraesuis, Salmonella pullorum and Staphylococcus aureus. , lactic acid bacteria have no antagonistic effect; the production and preparation of Clostridium butyricum and Bacillus coagulans also have certain defects. Below / mL, the fermentation level of viable bacteria of Bacillus coagulans is 2-3 billion / mL

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The lactic acid bacteria fermentation preparation of the thorn grape pomace seeds after the thorn grape wine making of embodiment 1:

[0030] Lactic acid bacteria (lactic acid bacteria strains obtained by self-isolation and identification, or lactic acid bacteria purchased from domestic e-commerce platforms and strain preservation centers), according to the medium formula: 2.0% sucrose, 0.5% yeast extract, 0.3 potassium dihydrogen phosphate %, under the condition of 37°C, the inoculum amount is 3.0-5.0%, and the three-stage expansion culture is carried out in sequence with 100mL, 10L, and 100L, and the viable lactic acid bacteria can reach 8-10 billion / mL.

Embodiment 2

[0031] The lactic acid bacteria fermentation of embodiment 2 grape pomace seeds:

[0032] Brew the pomace seeds after pressing and filtering the thorn grapes, add edible white sugar to the thorn grape pomace seeds and inoculate lactic acid bacteria, the mass percentage content of the edible white sugar in the thorn grape pomace seeds is 1.0-1.5%, and the lactic acid bacteria The amount of inoculum is 0.5-1.0%, mix well and put it into a 1.0m×2.5m×1.0m stainless steel tank, seal it with plastic film, prevent oxygen, avoid light, and prevent the oxidation of anthocyanins, naturally ferment for 15-25 days, and wait for obvious The aroma of lactic acid bacteria, at this time, contains more lactic acid bacteria, lactic acid bacteria, and yeast cells, and the fermentation is terminated.

Embodiment 3

[0033] Drying and pulverizing of embodiment 3 grape pomace seeds:

[0034] Put the mixture of grape pomace seeds fermented by lactic acid bacteria into the boiling drying equipment, the air inlet temperature is controlled at 75°C-80°C, and the air outlet temperature is lower than 35°C for rapid drying, and the water content is controlled at 6.0-8.0%. Then, the Put the grape pomace seeds into a hammer mill and grind them to 60-80 mesh to get the grape pomace seed powder, which is sealed in a plastic bag and stored in an oxygen barrier. The mass percentage of anthocyanins in the powder is 2.0‰-2.4‰ , the mass percentage content of resveratrol is 0.25‰-0.31‰, and the mass percentage content of unsaturated fatty acid is 4.4%-4.9%.

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Abstract

The invention discloses a feed additive for fish cultured in water. The feed additive for fish cultured in water comprises the following components in parts by weight: 96-97 parts of vitis davidii skin, residue and seed powder and 3-4 parts of a clostridium butyricum concentrated solution, wherein the number of spores of clostridium butyricum in each mL of the clostridium butyricum concentrated solution is 5-6 billion.

Description

technical field [0001] The invention belongs to the technical field of feed additives, and in particular relates to a feed additive for aquaculture fish. Background technique [0002] Thorn grape (Vitis davidii ) is one of the indigenous grape varieties in my country. It has the characteristics of "thick skin, less flesh, more seeds and pigments". The price of fresh fruit in the market is low, about 2 yuan per catty; Such as anthocyanins, resveratrol, unsaturated fatty acids, etc., these active substances can exert anti-oxidation, anti-tumor, anti-inflammation, and immunity-enhancing functions in animals. This value of grapes is wasted in vain because of fresh food "spitting out the skin". [0003] The planting area of ​​thorn grapes in Hunan Province has reached 6,800 hectares, and the output has reached 255,000 tons. It is mainly used for fresh food, followed by wine making, juice making, etc. With the continuous research in recent years, its utilization is gradually cha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/80A23K10/37A23K10/18A23K10/12A23K20/163A23K40/10
CPCA23K50/80A23K10/37A23K10/18A23K10/12A23K20/163A23K40/10Y02P60/87
Inventor 林元山谭智杰吴峰苑星凡
Owner HUNAN AGRICULTURAL UNIV
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