Fermented Chinese herbal medicine preparation for improving eggshell quality and preparation method thereof

Abstract

The invention discloses a fermented Chinese herbal medicine preparation for improving eggshell quality and a preparation method of the fermented Chinese herbal medicine preparation, Chinese herbal medicines mainly comprise motherwort, folium artemisiae argyi, radix isatidis and jujube powder, and fermentation probiotics mainly comprise bacillus subtilis, bacillus coagulans, enterococcus faecalis, lactobacillus plantarum and saccharomycetes. The fermented traditional Chinese medicine preparation produced by the invention has the effects of improving intestinal health and immunity and improving oxidation resistance and stress resistance of laying hens in laying hen production, so that the egg quality and eggshell quality of the laying hens are improved.

Description

Technical Field

[0001] The invention relates to the technical field of veterinary drug preparation, and in particular to a fermented Chinese herbal medicine preparation for improving eggshell quality and a preparation method thereof. Background Art

[0002] According to incomplete statistics, the loss of eggs due to poor eggshell quality is about 8%, while the total egg production in my country in recent years is about 29 million tons. The economic loss caused by 8% of broken eggs is tens of billions. Although the nutritional value of eggs with broken eggshells is the same as that of normal eggs, the damage will affect the appearance of the eggs, affect the storage and transportation of eggs, and directly affect the sales and price of eggs. High-quality eggshells can not only protect the integrity of the internal yolk and protein, but also play a vital role in the quality and market value of eggs. Existing drugs have many disadvantages such as low utilization of effective drugs, poor effects, and residues, resulting in high economic costs.

[0003] Therefore, starting from the perspective of nutritional regulation, developing a fermented Chinese herbal preparation for improving eggshell quality is of great significance to promoting the development of the laying hen farming industry. Summary of the invention

[0004] The purpose of the present invention is to overcome the above technical deficiencies, propose a fermented Chinese herbal medicine preparation for improving eggshell quality and a preparation method thereof, and solve the technical problems of low effective drug utilization, poor effect and residue in the prior art.

[0005] In order to achieve the above technical purpose, the first aspect of the present invention provides a fermented Chinese herbal medicine preparation for improving the quality of eggshells, and the addition ratio is 1:1. The raw material components include: fermentation bacteria and fermentation matrix, and the fermentation bacteria compatibility and content are calculated by the percentage of addition: 1% Bacillus subtilis, 0.6% Bacillus coagulans, 1.2% Enterococcus faecalis, 0.8% Lactobacillus plantarum, 0.9% yeast, 5.5% brown sugar, and 90% purified water; the fermentation matrix (Chinese herbal medicine and other nutrients) ratio and content are: 15% Leonurus japonicus, 8% Artemisia argyi, 11% Radix Isatidis, 8% Jujube powder, 12% Corn, 5% Wheat bran, 14.7% Soybean meal, 25% Shrimp shell powder, 1% Benzoic acid, and 0.3% Sodium butyrate.

[0006] A second aspect of the present invention provides a method for preparing a fermented Chinese herbal medicine preparation for improving eggshell quality, comprising the following steps:

[0007] Bacillus subtilis, Bacillus coagulans, Enterococcus faecalis, Lactobacillus plantarum, yeast fermentation strains and sterile water are prepared in a ratio of 1:20, brown sugar is added, stirred evenly, and allowed to stand at 36°C for 24 hours to prepare a fermentation agent.

[0008] The fermentation bacteria agent is added to a fermentation matrix (motheroon, wormwood leaf, isatis root, jujube powder, corn, wheat bran, soybean meal, shrimp shell powder, benzoic acid and sodium butyrate), the mass ratio of the total amount of the fermentation bacteria agent added to the total amount of the fermentation matrix added is 1:1, and the mixture is stirred evenly. The moisture content of the fermented Chinese herbal medicine reaches 42%, and the mixture is anaerobic fermented at a constant temperature of 36°C for 10 hours to obtain a fermented Chinese herbal medicine preparation for improving eggshell quality.

[0009] The method for preparing the fermented Chinese herbal medicine preparation for improving eggshell quality provided in the second aspect of the present invention is used to prepare the fermented Chinese herbal medicine preparation for improving eggshell quality provided in the first aspect of the present invention.

[0010] Compared with the prior art, the present invention has the following beneficial effects:

[0011] The Chinese herbal medicine preparation for improving eggshell quality provided by the present invention enhances drug efficacy, reduces toxic side effects, and promotes feed digestion through the efficient synergistic effect of traditional Chinese herbal medicine and probiotics. It is used to improve the fragile, soft, and sandy eggshells of laying eggs, and has the characteristics of improved antioxidant level, high utilization of effective drugs, improved feed absorption and digestibility, and increased economic benefits. DETAILED DESCRIPTION

[0012] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0013] The first aspect of the present invention provides a fermented Chinese herbal medicine preparation for improving the quality of eggshells. The raw material components include, by percentage of added amount: fermentation agent and fermentation matrix, and the addition ratio is 1:1. By percentage of added amount, the fermentation agent compatibility and content are: 1% Bacillus subtilis, 0.6% Bacillus coagulans, 1.2% Enterococcus faecalis, 0.8% Lactobacillus plantarum, 0.9% yeast, 5.5% brown sugar, 90% purified water; the fermentation matrix (Chinese herbal medicine and other nutrients) ratio and content are: 15% Leonurus japonicus, 8% Artemisia argyi, 11% Radix Isatidis, 8% Jujube powder, 12% Corn, 5% Wheat bran, 14.7% Soybean meal, 25% Shrimp shell powder, 1% Benzoic acid, 0.3% Sodium butyrate.

[0014] The pharmacological functions of the main raw materials of the present invention are as follows:

[0015] The main active ingredients of motherwort are flavonoids, alkaloids, diterpenes, phenylethanoid glycosides, etc., which have the functions of regulating the uterus, enhancing immune function, resisting inflammation, and improving antioxidant levels. Flavonoids have antioxidant functions; flavonoids also have estrogen-like functions, which can promote postpartum uterine recovery and regulate endocrine function; alkaloids have the functions of promoting blood circulation, regulating menstruation, and contracting the uterus; the antibacterial mechanism of diterpenes is to destroy cell walls and cell membranes, affect bacterial metabolism, and prevent nutrient absorption, thereby achieving the purpose of inhibiting bacterial growth and ultimately leading to bacterial death; phenylethanoid glycoside compounds are a natural product with a wide range of pharmacological activities such as antibacterial, anti-inflammatory, antiviral, and antioxidant.

[0016] Artemisia annua is the leaf of mugwort, which contains flavonoids, volatile oils, polysaccharides, terpenes, tannins, eucalyptone, trace elements and other ingredients. Modern medical research has found that artemisia annua ingredients have anti-inflammatory, anti-tumor, antioxidant, antibacterial, antiviral, immune regulation and other pharmacological effects. As a feed additive in animal production, it can promote animal growth and development and improve the quality of livestock and poultry products.

[0017] Isatis root is the dried root of the cruciferous plant Isatis indigotica. Its effective active ingredients mainly include nucleosides, lignans, amino acids, alkaloids, organic acids, polysaccharides, etc. It has antibacterial and anti-inflammatory, antiviral, anti-endotoxin and immunomodulatory effects.

[0018] Jujube powder is made from high-quality red dates through grinding, which retains most of the nutrients and medicinal value of red dates. It is rich in various nutrients, such as carbohydrates, proteins, minerals (such as iron, calcium, zinc, etc.), vitamins (such as vitamin C, vitamin E, etc.) and dietary fiber, etc. After being ingested by the chickens, these nutrients can be converted into nutrients in eggs through metabolism in the chickens, thus improving the nutritional value of eggs.

[0019] From the above description, it can be seen that the beneficial effects of the present invention are: Bacillus subtilis, Bacillus coagulans, Enterococcus faecalis, Lactobacillus plantarum, yeast, brown sugar and motherwort, wormwood, isatis root, jujube powder, corn, wheat bran, soybean meal, shrimp shell powder, benzoic acid, sodium butyrate are made into a fermented Chinese herbal medicine preparation without adding antibiotics, which gives full play to the efficient synergistic effect of probiotics and traditional Chinese herbal medicines. Probiotics and Chinese herbal medicines cooperate with each other, enhance the efficacy, reduce toxic side effects, and can be effectively used to improve eggshell quality.

[0020] Preferably, the raw material components of the fermented Chinese herbal medicine preparation for improving the quality of eggshells include: fermentation agent and fermentation matrix, and the addition ratio is 1:1. According to the percentage of addition, the fermentation agent compatibility and content are: Bacillus subtilis 1%, Bacillus coagulans 0.6%, Enterococcus faecalis 1.2%, Lactobacillus plantarum 0.8%, yeast 0.9%, brown sugar 5.5%, sterile water 90%; the fermentation matrix (Chinese herbal medicine and other nutrients) ratio and content are: Motherwort 15%, Artemisia argyi 8%, Radix Isatidis 11%, Jujube powder 8%, Corn 12%, Wheat bran 5%, Soybean meal 14.7%, Shrimp shell powder 25%, Benzoic acid 1%, Sodium butyrate 0.3%.

[0021] A second aspect of the present invention provides a method for preparing a fermented Chinese herbal medicine preparation for improving eggshell quality, comprising the following steps:

[0022] S1: Bacillus subtilis, Bacillus coagulans, Enterococcus faecalis, Lactobacillus plantarum, yeast fermentation strains and sterile water are prepared in a ratio of 1:20, brown sugar is added, stirred evenly, and allowed to stand at 36°C for 24 hours to prepare a probiotic solution.

[0023] S2: Add the fermentation agent to the fermentation matrix (motherwort, wormwood, isatis root, jujube powder, corn, wheat bran, soybean meal, shrimp shell powder, benzoic acid and sodium butyrate), the mass ratio of the total amount of the fermentation agent to the total amount of the fermentation matrix is ​​1:1, stir evenly, the moisture content of the fermented Chinese herbal medicine reaches 42%, and perform anaerobic fermentation at a constant temperature of 36°C for 10 hours to obtain a fermented Chinese herbal medicine preparation for improving eggshell quality.

[0024] Preferably, the above-mentioned motherwort, wormwood leaf, isatis root and jujube powder are all obtained by dry pulverization method.

[0025] Preferably, the above-mentioned motherwort, wormwood leaf, isatis root and jujube powder are obtained by the following steps:

[0026] Collection: Choose fresh or dried Motherwort plants, Artemisia argyi plants and Isatis indigotica plants, clean them first, remove dirt, dead leaves and other debris, remove the pits from the red dates and wash them.

[0027] Drying: After washing, use low-temperature drying equipment to accelerate the drying process to ensure that the internal moisture of motherwort, wormwood, isatis root and red dates is reduced to a level suitable for grinding.

[0028] Crushing: Cut the dried motherwort, wormwood, isatis root and red dates into small pieces or fragments to make them easier to crush. Use a crusher (such as a Chinese medicine crusher or a food grinder) to grind the chopped motherwort, wormwood, isatis root and red dates into powder.

[0029] Screening: The coarse particles or lumps contained in the powders of motherwort, wormwood, isatis root and jujube powder should be re-crushed until a satisfactory powder fineness is achieved.

[0030] Sterilization: Sterilize the powders of motherwort, wormwood, isatis root and jujube powder by ultraviolet irradiation and short-term high-temperature baking in a sealed container (the temperature should not be too high to avoid destroying the active ingredients) to maintain their quality and efficacy.

[0031] Specifically, the raw material powder is obtained by drying and crushing motherwort, wormwood, isatis root and red dates respectively; wherein the drying temperature is 40-60°C, the drying time is 6-12h, and the particle size of the obtained raw material powder is less than 100 mesh.

[0032] To avoid redundancy, in the following embodiments of the present invention, motherwort, wormwood, isatis root and jujube powder are obtained by the following steps:

[0033] The raw materials (Motherwort, Artemisia argyi, Radix Isatidis, and red dates) were dried by forced air at 60°C for 6 hours and passed through a 100-mesh sieve to obtain raw material powder.

[0034] It should be noted that since the extraction rates of motherwort, wormwood, isatis root and jujube powder are inconsistent, in the process of preparing motherwort, wormwood, isatis root and jujube powder, motherwort, wormwood, isatis root and jujube powder are extracted separately through the above-mentioned process, and then the obtained extracts are mixed according to the amount for use in the present invention.

[0035] It should be noted that the fermented Chinese herbal preparations in the following embodiments include the following Chinese herbal components: motherwort, wormwood, isatis root, jujube powder, the required components are corn, wheat bran, soybean meal, shrimp shell powder, benzoic acid, sodium butyrate, the fermentation strains are Bacillus subtilis, Bacillus coagulans, Enterococcus faecalis, Lactobacillus plantarum, yeast, and the other components are brown sugar and sterile water.

[0036] Implementation Cases

[0037] The fermented Chinese herbal medicine produced by the present invention is used to carry out animal experiments.

[0038] 1260 Hyland powder laying hens of 38 weeks of age, good health, similar egg production rate and body weight were selected and randomly divided into 3 treatment groups. The 3 groups of laying hens were fed with the fermented Chinese herbal medicine of Example 1 of the invention for testing, including the control group (basic diet), 2% fermented Chinese herbal medicine group (basic diet + 2% fermented Chinese herbal medicine preparation), and 3% fermented motherwort group (basic diet + 3% fermented Chinese herbal medicine preparation). Each group had 6 replicates and each replicate had 70 hens. All laying hens were fed once a day at 07:00, 12:00, and 17:00. After 4 weeks, the eggshell quality-related indicators were measured to analyze the use effect. Evaluation criteria: eggshell strength, eggshell thickness, eggshell color, broken shell eggs, soft shell eggs, sand shell eggs, and calcium content in eggshells. The test results are shown in Table 1.

[0039] Table 1

[0040] project Control group 2% Fermented Chinese Herbal Medicine Group 3% fermented Chinese herbal medicine group Eggshell strength / N 44.5 52.20 55.24 Eggshell thickness / mm 0.36 0.39 0.40 Eggshell Chroma 74.69 75.09 76.58 Egg breaking rate (%) 0.92 0.11 0.19 Soft-shell egg rate (%) 0.12 0 0.08 Sandy shell egg rate (%) 0.65 0.23 0.24 Eggshell calcium content (%) 34.62 35.66 35.74

[0041] As can be seen from Table 1, Example 1 of the present invention has a good effect on improving eggshell quality. Compared with feed without adding fermented Chinese herbal preparation, feed adding 2% and 3% fermented Chinese herbal preparation can improve eggshell strength, eggshell strength, eggshell thickness, eggshell color and eggshell calcium content, and reduce the rate of broken eggs, soft shell eggs and sandy shell eggs.

[0042] The Chinese herbal medicine preparation of the present invention can be used to improve the fragile, soft and sandy eggshell conditions of laying eggs, and has the characteristics of improved antioxidant level, high utilization of effective drugs, improved feed absorption and digestibility, and good economic benefits.

[0043] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A fermented Chinese herbal medicine preparation for improving eggshell quality, the raw material ingredients of which include: The fermentation agent and the fermentation matrix are added in a ratio of 1:

1. It is characterized in that, by percentage of addition, the fermentation agent compatibility and content are: 1% Bacillus subtilis, 0.6% Bacillus coagulans, 1.2% Enterococcus faecalis, 0.8% Lactobacillus plantarum, 0.9% yeast, 5.5% brown sugar, and 90% sterile water; the fermentation matrix (Chinese herbal medicine and other nutrients) ratio and content are: 15% Leonurus japonicus, 8% Artemisia argyi, 11% Radix Isatidis, 8% Jujube powder, 12% Corn, 5% Wheat bran, 14.7% Soybean meal, 25% Shrimp shell powder, 1% Benzoic acid, and 0.3% Sodium butyrate.

2. The fermented Chinese herbal medicine preparation for improving eggshell quality according to claim 1, characterized in that: The mass ratio of the total amount of corn, wheat bran, soybean meal, shrimp shell powder, benzoic acid, sodium butyrate added to the total amount of motherwort, wormwood, isatis root, and jujube powder added is 1:0.

72.

3. The fermented Chinese herbal medicine preparation for improving eggshell quality according to claim 1, characterized in that: Calculated by percentage of added amount, the fermentation bacteria composition and content are: Bacillus subtilis 1%, Bacillus coagulans 0.6%, Enterococcus faecalis 1.2%, Lactobacillus plantarum 0.8%, yeast 0.9%, brown sugar 5.5%, and sterile water 90%.

4. The fermented Chinese herbal medicine preparation for improving eggshell quality according to claim 1, characterized in that: Calculated by percentage of added amount, the ratio and content of fermentation matrix (Chinese herbal medicine and other nutrients) are: Motherwort 15%, Artemisia argyi 8%, Isatis root 11%, jujube powder 8%, corn 12%, wheat bran 5%, soybean meal 14.7%, shrimp shell powder 25%, benzoic acid 1%, and sodium butyrate 0.3%.

5. A method for preparing a fermented Chinese herbal medicine preparation for improving eggshell quality as claimed in any one of claims 1 to 3, characterized in that: The following steps are involved: Bacillus subtilis, Bacillus coagulans, Enterococcus faecalis, Lactobacillus plantarum, yeast fermentation strains and sterile water are prepared in a ratio of 1:20, brown sugar is added, stirred evenly, and allowed to stand at 36°C for 24 hours to prepare a fermentation agent. The fermentation bacteria agent is added to a fermentation matrix (motheroon, wormwood leaf, isatis root, jujube powder, corn, wheat bran, soybean meal, shrimp shell powder, benzoic acid and sodium butyrate), the mass ratio of the total amount of the fermentation bacteria agent added to the total amount of the fermentation matrix added is 1:1, and the mixture is stirred evenly to make the moisture content of the fermented Chinese herbal medicine reach 42%, and the mixture is anaerobic fermented at a constant temperature of 36°C for 10 hours to obtain a fermented Chinese herbal medicine preparation for improving eggshell quality.

6. The method for preparing the fermented Chinese herbal medicine preparation for improving eggshell quality according to claim 4, characterized in that: The raw material powder is obtained by drying and crushing motherwort, wormwood, isatis root and red dates respectively.