Production method for step-by-step fermentation of peanut meal by bacillus velezensis and pediococcus acidilactici and application thereof

Abstract

The invention relates to a production method for step-by-step fermentation of peanut meal by bacillus velezensis and pediococcus acidilactici, belongs to the technical field of biology, and mainly aims to provide a fermentation process for improving functional characteristics and nutritional level of peanut meal. The invention also discloses the fermented peanut meal prepared by the process and application of the fermented peanut meal in reducing the abdominal fat percentage of broilers and improving the meat quality. The fermentation method of the peanut meal comprises the steps of raw material pretreatment, first-stage fermentation, adjusting and discharging, second-stage fermentation, adjusting and discharging and the like. According to the fermented peanut meal prepared through the fermentation technology, the total flavone content, the oxidation resistance, the crude protein content, the acid-soluble protein content, the total acid content, the total unsaturated fatty acid content and the partial essential amino acid content are remarkably increased, the arginine / lysine proportion is closer to the ideal amino acid proportion, and AFB1 and phytic acid are remarkably degraded. By adding the fermented peanut meal into the broiler feed, the abdominal fat percentage of the broiler at the age of 42 days can be remarkably reduced, the flavor characteristic of chest muscles is improved, the contents of intramuscular proteins, total amino acids, flavor amino acids and monounsaturated fatty acids are remarkably increased, the pH reduction is slowed down, and the shelf life is prolonged.

Description

technical field [0001] The application belongs to the field of biotechnology, and in particular relates to a method for producing peanut meal by stepwise fermentation of Bacillus velesi and Pediococcus lactis. Background technique [0002] At present, with the improvement of genetic germplasm and the promotion of intensive breeding methods, fast and large-scale broiler strains and large-scale breeding models are favored. Deterioration of poultry meat quality, such as reduced flavor characteristics, pale or firm meat color (PSE-like meat, lignified meat, white-grained meat, etc.), decreased intramuscular protein or water holding capacity, shortened container life, etc., reduce consumer purchases Therefore, how to produce more high-quality and safe products under the premise of ensuring high production capacity is one of the important research directions of current meat and poultry researchers. [0003] Peanut meal (PNM) is a by-product of peanut kernels after oil extraction....

AI Technical Summary

Problems solved by technology

There are many reports about nutritional regulation of chicken quality: Patent CN104922373B discloses a Chinese medicine preparation for improving chicken quality. The Chinese medicine preparation contains nearly twenty kinds of Chinese medicinal materials. Material application cost is higher

Secondly, the improvement of meat quality only shows the increase of crude protein and crude fat content and the reduction of moisture and drip loss in chicken; patent CN103478465B also provides a feed containing Chinese herbal medicine compatibility for improving fat metabolism and carcass quality of broiler chickens. The application effect clearly increases the breast muscle rate, leg muscle rate, reduces abdominal fat rate, and affects lipid metabolism, but other aspects of specific chicken quality improvement have not been published; patent CN104277999B discloses a new type of Clostridium multi-effect butyricum And its application in improving the antioxidant performance of animals and improving meat quality. The Clostridium butyricum preparation increases the content of functional fatty acids in chicken, but does not clearly improve the flavor characteristics and amino acid content of chicken; patent CN102008030B Disclosed a kind of feed that contains about 10% unfermented peanut meal to improve the quality of pork. Feeding the feed to fattening pigs 30 days before slaughter can make the pork look fresh and the quality of the meat better, but it has not been reported that its effect on the quality of chicken Impact

[0005] Therefore, what is lacking in the prior art is a feed processing technique that can both reduce the abdominal fat rate of broilers and improve meat quality, such as increasing the content of intramuscular protein, total amino acids, flavor amino acids, and monounsaturated fatty acids, so as to achieve large-scale Results in broiler production with consistent chicken quality

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