Fermented nutritional composition for improving lactation ability of sows as well as preparation method and application of fermented nutritional composition

A nutritional composition and fermentation product technology, applied in the fields of application, animal feed, animal feed, etc., can solve problems such as increased levels of oxidative stress in sows, ignorance of physiological and digestive needs, and effects on sows' lactation performance, and achieve improvement Intestinal health, improving digestion utilization, and inhibiting the growth of pathogenic bacteria

Active Publication Date: 2022-04-26
广州朴成农牧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It was also invented to focus on supplementing fatty acids in the feed of lactating sows, but ignored the special physiological and digestive needs of lactating sows, because the fatty acids in full-fat expanded soybean powder and functional microencapsulated fat powder are mainly long-chain fatty acids. Although unsaturated fatty acids can make up for the lack of dietary functional fatty acids, excessive long-chain polyunsaturated fatty acids lead to an increase in the level of oxidative stress in sows, which intensifies the inflammatory response and affects the lactation performance of sows

Method used

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  • Fermented nutritional composition for improving lactation ability of sows as well as preparation method and application of fermented nutritional composition
  • Fermented nutritional composition for improving lactation ability of sows as well as preparation method and application of fermented nutritional composition

Examples

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Effect test

preparation example 1

[0065] This preparation example provides a kind of fermentation product, and its preparation method is:

[0066] (1) Mix 3 parts of composite bacteria (the ratio of viable bacteria of Aspergillus niger, Bacillus subtilis and Lactobacillus plantarum is 1:2:3) with 15 parts of warm water at 40°C, stir evenly, and activate by oxygen transfusion for 4 hours;

[0067] (2) Mix the activated bacterial liquid with additional water at a material-to-liquid ratio of 3:1, stir evenly, and then mix it with the substrate (obtained by mixing soybean meal, bran, and konjac flour in a mass ratio of 60:30:5) ) 1000 parts are mixed evenly;

[0068] (3) Put the mixture into a sealed bag, ferment at 35°C for 60 hours, and then dry it to obtain the product.

preparation example 2

[0070] This preparation example provides a kind of fermentation product, and its preparation method is:

[0071] (1) Mix 5 parts of compound bacteria (the ratio of viable bacteria of Aspergillus niger, Bacillus subtilis and Lactobacillus plantarum is 1:1:2) with 15 parts of warm water at 35°C, stir evenly, and activate by oxygen transfusion for 5 hours;

[0072] (2) Mix the activated bacterial liquid with additional water at a material-to-liquid ratio of 2:1, stir evenly, and then mix it with the substrate (obtained by mixing soybean meal, bran, and konjac flour in a mass ratio of 45:40:10) ) 1000 parts are mixed evenly;

[0073] (3) Put the mixture into a sealed bag, ferment at 40° C. for 48 hours, and then dry it to obtain the product.

preparation example 3

[0075] This preparation example provides a kind of fermentation product, and its preparation method is:

[0076] (1) Mix 1 part of compound bacteria (the ratio of viable bacteria of Aspergillus niger, Bacillus subtilis and Lactobacillus plantarum is 1:3:5) with 8 parts of warm water at 30°C, stir evenly, and activate by oxygen transfusion for 3 hours;

[0077] (2) Mix the activated bacterial liquid with additional water at a material-to-liquid ratio of 4:1, stir evenly, and then mix it with the substrate (obtained by mixing soybean meal, bran, and konjac flour in a mass ratio of 70:20:5) ) 1000 parts are mixed evenly;

[0078] (3) Put the mixture into a sealed bag, ferment at 30° C. for 72 hours, and then dry it to obtain the product.

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Abstract

The invention relates to a fermented nutritional composition for improving the lactation ability of sows as well as a preparation method and application of the fermented nutritional composition. The fermented nutritional composition for improving the lactation ability of the sows comprises functional fat powder, neutral protease and a fermentation product, the fermentation product is a product obtained by fermenting a substrate comprising soybean meal, bran and konjaku flour by bacteria. The fermented nutritional composition is good in palatability and high in nutritional value, can fully make up for the deficiency of functional nutrient substances in feed, can improve the feed intake of sows, can promote the digestion and absorption of nutrient substances by the sows, can maintain the normal nutrition supply of sow bodies, can reduce postpartum inflammation of the sows, can maintain the intestinal health of the sows, and can improve the immunity of the sows. Further, the lactation ability of the sows is comprehensively improved, and the survival rate and the growth performance of piglets are improved.

Description

technical field [0001] The invention belongs to the technical field of animal feed, and relates to a fermented nutritional composition for pig feed and its preparation method and application, in particular to a fermented nutritional composition for improving the lactation ability of sows, its preparation method and application. Background technique [0002] Breast milk is the main source of nutrition for lactating piglets, and it is the material basis for piglets to grow and maintain health. Especially colostrum is of great significance to piglets. Piglets obtain immune factors through colostrum, thereby enhancing their own immunity and disease resistance , otherwise the survival rate of piglets will decrease and the mortality rate will increase, and piglets can only obtain a more ideal weaning weight if they eat enough milk, so that the growth and development of piglets in the later stage will be good and the production performance will be higher. Therefore, it is very impo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K20/158A23K10/37A23K10/30A23K10/12A23K20/189
CPCA23K50/30A23K20/158A23K10/37A23K10/30A23K10/12A23K20/189A23V2400/169Y02P60/87
Inventor 黄金凤温程张丽
Owner 广州朴成农牧科技有限公司
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