Lamb milk replacer and preparation method thereof
Preparation of milk substitutes by refrigerating and soft granulation at low temperatures solves the problems of lambs' inadequate nutrition and indigestion, provides rich nutrition, promotes growth and gastrointestinal health, and achieves the rapid growth and healthy transition of lambs.
Patent Information
- Application Number
- CN202510590454.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-08
- Publication Date
- 2025-08-19
AI Technical Summary
The lack of milk after ewes lambs leads to insufficient nutritional conditions for lambs. The milk powder supplements with single diarrhea, and indigestion and slow growth when transitioning to milk replacement, which is difficult to solve in the existing technology.
Emulsion replacement is prepared by soft granulation after low-temperature refrigeration, including steam corn tablets, fermented soybean meal, puffed soybeans and other ingredients, and added probiotics, yeast cultures, etc. to form soft granules, which can be brewed and eaten directly, and gradually transition.
Effectively protect the lamb's digestive system, provide rich nutrition, promote gastrointestinal health, avoid inadequate problems, improve growth rate, and reduce diarrhea.
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of animal feed, and in particular to a lamb milk replacer and a preparation method thereof. Background Art
[0002] In recent years, improved ewe breeds have significantly increased lambing rates. However, nutritional deficiencies are common in rural ewe husbandry, leading to widespread milk shortages after lambing. The current approach involves supplementing with milk powder during lactation and then feeding lamb milk replacer later in life. However, milk powder during lactation is nutritionally limited, leading to diarrhea in lambs. Furthermore, the transition period between milk powder and lamb milk replacer can lead to indigestion and slow growth, creating technical difficulties and bottlenecks in lamb fattening. Summary of the Invention
[0003] The present application provides a lamb milk replacer and a preparation method thereof, which are used to provide a milk replacer that is nutritious and comprehensive, can promote lamb growth, and is beneficial to the gastrointestinal health of lambs.
[0004] In a first aspect, the present application provides a method for preparing a lamb milk replacer, comprising the following steps: The coarse material is crushed and then evenly mixed with the fine material to prepare a mixture; Refrigerate the mixture to 5-10℃; The mixture after refrigeration and cooling is granulated by a soft granulation method to obtain a finished milk replacer; Coarse feed includes steam corn flakes, fermented soybean meal, and extruded soybeans; The concentrate includes skimmed milk powder, whey powder, egg yolk powder, corn starch, probiotics, yeast culture, lysine, white sugar, glucose and vegetable oil.
[0005] The preparation method of the lamb milk replacer provided in this application has the following beneficial effects: 1) In the method of the present application, the mixture is refrigerated before granulation. This method of granulation under low temperature conditions can effectively prevent the adverse consequences of the active ingredients in the mixture being destroyed due to the increase in temperature of the material due to extrusion during the granulation process. In addition, low-temperature granulation can also prevent the occurrence of granule adhesion caused by the increase in temperature during the granulation process.
[0006] 2) The method of the present application adopts a soft granulation method for pelleting, which is easy for lambs to digest and can effectively protect the lambs' incompletely developed digestive system. The soft pellets are also easy to dissolve in water and can be fed to lambs in the early stages when they cannot digest pellets. At the same time, the soft pellets can also be directly fed to lambs in the middle and late stages of feeding. Since the ingredients of the two are the same but the forms are different, the problem of lambs not adapting to different feeds can be avoided.
[0007] 3) In the method of the present application, the addition of steam corn flakes, fermented soybean meal and puffed soybeans, skim milk powder, whey powder, egg yolk powder, and corn starch in the raw materials used can provide lambs with abundant basic energy substances such as protein and carbohydrates; the addition of lysine can make up for the lack of lysine in the raw materials; white sugar and glucose can not only provide carbohydrates for lambs, but also improve the palatability of milk replacer as sweeteners; the addition of vegetable oil can not only supplement fat, but also improve the palatability of milk replacer as a lubricant; the addition of probiotics and yeast culture is beneficial to the growth and development of the gastrointestinal tract of lambs, and has the effect of aiding digestion and preventing diarrhea in lambs. The milk replacer composed of the above-mentioned materials is rich in nutrition and has a reasonable ratio. It can not only provide lambs with the nutrients they need daily, but also is beneficial to the growth and development of the gastrointestinal tract of lambs and is conducive to the growth of lambs.
[0008] Optionally, the concentrate includes, by weight, 10 to 12 parts of skim milk powder, 10 to 12 parts of whey powder, 5 to 8 parts of egg yolk powder, 15 to 20 parts of corn starch, 3 to 5 parts of probiotics, 3 to 4 parts of yeast culture, 1 to 1.5 parts of lysine, 3 to 5 parts of white sugar, 3 to 5 parts of glucose and 3 to 4 parts of vegetable oil.
[0009] Optionally, the coarse material comprises, by weight, 18-22 parts of puffed soybeans, 12-15 parts of steam corn flakes, and 15-20 parts of fermented soybean meal; The coarse material is crushed into fine particles with a particle size of 200~300 mesh.
[0010] Optionally, the pelletizing is performed using a ring die pelletizer; The compression ratio of the ring die during the pelletizing process is 1:(1~3).
[0011] Optionally, the probiotics include Clostridium butyricum, Lactobacillus, Bacillus subtilis, and yeast; The colony number ratio of each species in the above probiotics is (3~3.5)∶(0.8~1.2)∶(0.5~0.8)∶(0.8~1), and the unit is 10 10 cfu / g.
[0012] Optionally, the vegetable oil includes one or more of peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, cottonseed oil, rice bran oil, corn oil, and sunflower oil.
[0013] Alternatively, the fermented soybean meal may be commercially available fermented soybean meal, or fermented soybean meal produced according to the following method; The soybean meal and the sophora alopecuroides powder are mixed and then steam sterilized to obtain a sterilized material; Inoculate the fermentation liquid into the sterilized material, adjust the material-liquid ratio to 2: (1-1.2) and stir evenly to obtain the inoculum material; The inoculum is placed in a sealed container and fermented in an environment at a temperature of 30±1°C for 76-86 hours to obtain a fermentation wet material; The fermented wet material is dried at 50-55°C to a constant weight to obtain fermented soybean meal.
[0014] Optionally, the weight ratio of soybean meal to soya bean powder is (8-10):1; The temperature of steam sterilization is 80±2℃ and the sterilization time is 30~35min.
[0015] Optionally, the bacterial species in the fermentation broth include red yeast rice, Bacillus subtilis, and lactobacillus; The colony count ratio of red yeast, Bacillus subtilis and Lactobacillus in the fermentation broth is (20-30): (8-12): (0.8-1), and the unit 10 9 cfu / ml; The inoculation amount of the fermentation broth is 20~28%.
[0016] In a second aspect, the present application provides a lamb milk replacer prepared by the method provided in any one of the first aspects above.
[0017] The milk replacer described in this application can be brewed and consumed by lambs between 3 and 10 days old, replacing milk powder. After 10 days, the granules can be consumed directly, forming a brewable milk replacer. It is both a milk powder-like beverage and a lamb milk replacer, combining the two in one. It utilizes low-temperature granulation (granulation temperature less than 60°C) and soft granulation (ring die compression ratio less than 1:3). This eliminates the distinction between lamb milk powder and lamb milk replacer, effectively overcoming the difficult transition between lamb milk powder and feed. DETAILED DESCRIPTION
[0018] To make the purpose, technical solutions, and advantages of the embodiments of this application more clear, the technical solutions in the embodiments of this application are clearly and completely described below. Obviously, the described embodiments are part of the embodiments of this application, not all of them. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts also fall within the scope of protection of this application.
[0019] In a first aspect, the present application provides a method for preparing a lamb milk replacer, comprising the following steps: The coarse material is crushed and then evenly mixed with the fine material to prepare a mixture; Refrigerate the mixture to 5-10℃; The mixture after refrigeration and cooling is granulated by a soft granulation method to obtain a finished milk replacer; Coarse feed includes steam corn flakes, fermented soybean meal, and extruded soybeans; The concentrate includes skimmed milk powder, whey powder, egg yolk powder, corn starch, probiotics, yeast culture, lysine, white sugar, glucose and vegetable oil.
[0020] The preparation method of the lamb milk replacer provided in this application has the following beneficial effects: 1) In the method of the present application, the mixture is refrigerated before granulation. This method of granulation under low temperature conditions can effectively prevent the adverse consequences of the active ingredients in the mixture being destroyed due to the increase in temperature of the material due to extrusion during the granulation process. In addition, low-temperature granulation can also prevent the occurrence of granule adhesion caused by the increase in temperature during the granulation process.
[0021] 2) The method of the present application adopts a soft granulation method for pelleting, which is easy for lambs to digest and can effectively protect the lambs' incompletely developed digestive system. The soft pellets are also easy to dissolve in water and can be fed to lambs in the early stages when they cannot digest pellets. At the same time, the soft pellets can also be directly fed to lambs in the middle and late stages of feeding. Since the ingredients of the two are the same but the forms are different, the problem of lambs not adapting to different feeds can be avoided.
[0022] 3) In the method of the present application, the addition of steam corn flakes, fermented soybean meal and puffed soybeans, skim milk powder, whey powder, egg yolk powder, and corn starch in the raw materials used can provide lambs with abundant basic energy substances such as protein and carbohydrates; the addition of lysine can make up for the lack of lysine in the raw materials; white sugar and glucose can not only provide carbohydrates for lambs, but also improve the palatability of milk replacer as sweeteners; the addition of vegetable oil can not only supplement fat, but also improve the palatability of milk replacer as a lubricant; the addition of probiotics and yeast culture is beneficial to the growth and development of the gastrointestinal tract of lambs, and has the effect of aiding digestion and preventing diarrhea in lambs. The milk replacer composed of the above-mentioned materials is rich in nutrition and has a reasonable ratio. It can not only provide lambs with the nutrients they need daily, but also is beneficial to the growth and development of the gastrointestinal tract of lambs and is conducive to the growth of lambs.
[0023] Optionally, the concentrate includes, by weight, 10 to 12 parts of skim milk powder, 10 to 12 parts of whey powder, 5 to 8 parts of egg yolk powder, 15 to 20 parts of corn starch, 3 to 5 parts of probiotics, 3 to 4 parts of yeast culture, 1 to 1.5 parts of lysine, 3 to 5 parts of white sugar, 3 to 5 parts of glucose and 3 to 4 parts of vegetable oil.
[0024] In the present application, the addition of skimmed milk powder, whey powder, egg yolk powder and corn starch can provide lambs with abundant basic energy substances such as protein and carbohydrates; the addition of lysine can make up for the deficiency of lysine in the raw materials; white sugar and glucose can not only provide carbohydrates for lambs, but also improve the palatability of milk replacer as a sweetener; the addition of vegetable oil can not only supplement fat, but also improve the palatability of milk replacer as a lubricant; the addition of probiotics and yeast culture is beneficial to the growth and development of the gastrointestinal tract of lambs, and has the effect of aiding digestion and preventing diarrhea in lambs. The milk replacer composed of the addition of the above-mentioned materials is rich in nutrition and reasonable in proportion. It can not only provide the nutrients required for daily life for lambs, but also is beneficial to the growth and development of the gastrointestinal tract of lambs, and is conducive to the growth of lambs.
[0025] Optionally, the coarse material comprises, by weight, 18-22 parts of puffed soybeans, 12-15 parts of steam corn flakes, and 15-20 parts of fermented soybean meal; The coarse material is crushed into fine particles with a particle size of 200~300 mesh.
[0026] In this application, puffed soybeans are whole soybeans that have been puffed for feed. This product retains the nutrients of the soybean itself, with protein denaturation, starch gelatinization, fat exposure, rich in oil, and balanced amino acids. High temperature and high pressure kill pathogens, making it a commonly used protein raw material with extremely high nutritional value.
[0027] Steam corn flaking enhances the biological value of corn through hot steam treatment, making it easier for animals to digest and absorb. This treatment not only increases the digestibility of rumen starch, rumen-free starch, and total intestinal starch, but also promotes the digestion and metabolism of other nutrients and reduces the excretion of nitrogen and phosphorus.
[0028] Fermented soybean meal uses high-quality soybean meal as its primary raw material and is inoculated with microorganisms. Through fermentation, the microorganisms eliminate anti-nutritional factors in the soybean meal to the greatest extent possible, effectively degrading soy protein into a high-quality small peptide protein source. It also produces active substances such as probiotics, oligopeptides, glutamic acid, lactic acid, vitamins, and UGF (Unidentified Growth Factor). This product improves palatability, digestion and absorption of nutrients, promotes growth, and reduces diarrhea.
[0029] The above-mentioned boring additions can not only provide the milk replacer with rich nutrients, but also improve the palatability of the milk replacer, which is beneficial for lambs to eat.
[0030] Optionally, the pelletizing is performed using a ring die pelletizer; The compression ratio of the ring die during the pelletizing process is 1:(1~3).
[0031] In the present application, the granulation process adopts an operating parameter of a ring die compression ratio of 1: (1-3), which is conducive to the production of soft granules. Such milk replacer can be used with water to replace milk powder in the early stage of lambs, and can also be directly fed in the later stage of feeding. The soft granulation can reduce damage to the lamb's immature digestive system and is also beneficial to the lamb's digestion.
[0032] Optionally, the probiotics include Clostridium butyricum, Lactobacillus, Bacillus subtilis, and yeast; The colony number ratio of each species in the above probiotics is (3~3.5)∶(0.8~1.2)∶(0.5~0.8)∶(0.8~1), and the unit is 10 10 cfu / g.
[0033] In the present application, the addition of probiotics is beneficial to the digestion of feed by lambs and the development of the lambs' digestive system. In the present application, Clostridium butyricum can ferment nutrients in the lambs' rumen to produce butyric acid, which is beneficial to promoting the growth of the lambs' rumen.
[0034] Optionally, the vegetable oil includes one or more of peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, cottonseed oil, rice bran oil, corn oil, and sunflower oil.
[0035] In this application, the addition of the above-mentioned vegetable oil can not only provide fat but also improve the palatability of the milk replacer, which is beneficial for lambs to eat. When adding cottonseed oil, refined cottonseed oil should be selected to avoid the adverse effects of chemical substances such as phenols in unrefined cottonseed oil on the growth and development of lambs.
[0036] Alternatively, the fermented soybean meal may be commercially available fermented soybean meal, or fermented soybean meal produced according to the following method; The soybean meal and the sophora alopecuroides powder are mixed and then steam sterilized to obtain a sterilized material; Inoculate the fermentation liquid into the sterilized material, adjust the material-liquid ratio to 2: (1-1.2) and stir evenly to obtain the inoculum material; The inoculum is placed in a sealed container and fermented in an environment at a temperature of 30±1°C for 76-86 hours to obtain a fermentation wet material; The fermented wet material is dried at 50-55°C to a constant weight to obtain fermented soybean meal.
[0037] The fermented soybean meal of the present application is carried out in a solid-state fermentation manner, which has the advantages of easy growth of microorganisms, high enzyme activity, and rich enzyme system; no strict sterile conditions are required; the equipment has a simple structure, low investment, low energy consumption, and easy operation; and the post-processing is simple, less polluting, and basically no wastewater discharge.
[0038] In this application, the addition of sophora flavescens powder (particle size of 80-100 mesh) to soybean meal can improve the dissolution of beneficial substances such as alkaloids and glycosides in the sophora flavescens powder through fermentation, and produce some beneficial substances through fermentation. The sophora flavescens in this application is a leguminous plant Sophora flavescens ( Sophora alopecuroides L .) seeds.
[0039] Optionally, the weight ratio of soybean meal to soya bean powder is (8-10):1; The temperature of steam sterilization is 80±2℃ and the sterilization time is 30~35min.
[0040] In the present application, the above-mentioned sterilization temperature and sterilization time are adopted, which can fully preserve some active ingredients in the material from being destroyed while sterilizing.
[0041] Optionally, the bacterial species in the fermentation broth include red yeast rice, Bacillus subtilis, and lactobacillus; The colony count ratio of red yeast, Bacillus subtilis and Lactobacillus in the fermentation broth is (20-30): (8-12): (0.8-1), and the unit 10 9 cfu / ml; The inoculation amount of the fermentation broth is 20~28%.
[0042] In the present application, the above three bacteria are used to jointly ferment soybean meal, which can significantly increase the crude protein, acid-soluble protein, crude fiber, and total acid content in soybean meal, and reduce the crude fat and pH of soybean meal. Since the protein content of microorganisms such as red yeast, lactic acid bacteria and Bacillus subtilis increases after soybean meal is fermented, the amino acids and polypeptides produced by soybean meal metabolism can also increase the protein content in the fermented soybean meal. Lactic acid bacteria and Bacillus can secrete a large amount of extracellular enzymes such as protease, lipase, and cellulase to degrade macromolecular substances in feed, among which macromolecular proteins are degraded into easily digestible acid-soluble proteins, which is beneficial to improving the digestibility of soybean meal. Lactic acid bacteria metabolism produces a large amount of lactic acid, while yeast metabolism does not produce lactic acid, but yeast can promote lactic acid bacteria to produce lactic acid; Bacillus subtilis can also metabolize to produce organic acids such as lactic acid to reduce the pH of fermented soybean meal. Due to the increase in total acid content, the palatability is increased while it is also beneficial to the long-term storage of fermented soybean meal.
[0043] In a second aspect, the present application provides a lamb milk replacer prepared by the method provided in any one of the first aspects above.
[0044] The milk replacer described in this application can be brewed and consumed by lambs between 3 and 10 days old, replacing milk powder. After 10 days, the granules can be consumed directly, forming a brewable milk replacer. It is both a milk powder-like beverage and a lamb milk replacer, combining the two in one. It utilizes low-temperature granulation (granulation temperature less than 60°C) and soft granulation (ring die compression ratio less than 1:3). This eliminates the distinction between lamb milk powder and lamb milk replacer, effectively overcoming the difficult transition between lamb milk powder and feed. Specific embodiments
[0045] Example 1 A lamb milk replacer is prepared by the following method: S101, crushing the coarse material into fine particles with a particle size of 200-300 mesh and uniformly mixing them with the fine material to prepare a mixture; By weight, the coarse material includes 18 parts of puffed soybeans, 12 parts of steam corn flakes, and 15 parts of fermented soybean meal; By weight, the concentrate includes 10 parts of skim milk powder, 10 parts of whey powder, 5 parts of egg yolk powder, 15 parts of corn starch, 3 parts of probiotics, 3 parts of yeast culture, 1 part of lysine, 3 parts of white sugar, 3 parts of glucose and 3 parts of vegetable oil; The colony number ratio of Clostridium butyricum, Lactobacillus, Bacillus subtilis and yeast in probiotics is 3∶0.8∶0.5∶0.8, and the unit 10 10 cfu / g.
[0046] S102. Refrigerate the mixture to 5-10°C.
[0047] S103, pelletizing the refrigerated mixture using a ring die pelletizer to obtain a finished milk replacer, wherein the ring die compression ratio during the pelletizing process is 1:1.
[0048] Example 2 A lamb milk replacer is prepared by the following method: S201, crushing the coarse material into fine particles with a particle size of 200-300 mesh and uniformly mixing them with the fine material to prepare a mixture; By weight, the coarse material includes 22 parts of puffed soybeans, 15 parts of steam corn flakes, and 20 parts of fermented soybean meal; By weight, the concentrate includes 12 parts of skim milk powder, 12 parts of whey powder, 8 parts of egg yolk powder, 20 parts of corn starch, 5 parts of probiotics, 4 parts of yeast culture, 1.5 parts of lysine, 5 parts of white sugar, 3-5 parts of glucose and 4 parts of vegetable oil; The colony number ratio of Clostridium butyricum, Lactobacillus, Bacillus subtilis and yeast in probiotics is 3.5∶1.2∶0.8∶1, and the unit 10 10 cfu / g.
[0049] S202. Refrigerate the mixture to a temperature of 5-10°C.
[0050] S203, pelletizing the refrigerated mixture using a ring die pelletizer to obtain a finished milk replacer, wherein the ring die compression ratio during the pelletizing process is 1:3.
[0051] Example 3 A lamb milk replacer is prepared by the following method: S301, crushing the coarse material into fine particles with a particle size of 200-300 mesh and uniformly mixing them with the fine material to prepare a mixture; By weight, the coarse material includes 20 parts of puffed soybeans, 13 parts of steam corn flakes, and 18 parts of fermented soybean meal; By weight, the concentrate includes 11 parts of skim milk powder, 11 parts of whey powder, 6 parts of egg yolk powder, 18 parts of corn starch, 4 parts of probiotics, 3.5 parts of yeast culture, 1.3 parts of lysine, 4 parts of white sugar, 4 parts of glucose and 3.5 parts of vegetable oil; The colony number ratio of Clostridium butyricum, Lactobacillus, Bacillus subtilis and yeast in probiotics is 3.2∶1∶0.7∶0.9, and the unit 10 10 cfu / g.
[0052] S302. Refrigerate the mixture to 5-10°C.
[0053] S303, pelletizing the refrigerated mixture using a ring die pelletizer to obtain a finished milk replacer, wherein the ring die compression ratio during the pelletizing process is 1:2.
[0054] Example 4 A lamb milk replacer is prepared by the following method: S401, crushing the coarse material into fine particles with a particle size of 200-300 mesh and uniformly mixing them with the fine material to prepare a mixture; By weight, the coarse material includes 20 parts of puffed soybeans, 15 parts of steam corn flakes, and 15 parts of fermented soybean meal; By weight, the concentrate includes 10 parts of skim milk powder, 10 parts of whey powder, 8 parts of egg yolk powder, 15 parts of corn starch, 3 parts of probiotics, 3 parts of yeast culture, 1 part of lysine, 5 parts of white sugar, 3-5 parts of glucose and 3 parts of vegetable oil; The colony number ratio of Clostridium butyricum, Lactobacillus, Bacillus subtilis and yeast in probiotics is 3.5∶(0.8~1.2)∶0.5∶1, and the unit 10 10 cfu / g.
[0055] S402. Refrigerate the mixture to 5-10°C.
[0056] S403, pelletizing the refrigerated mixture using a ring die pelletizer to obtain a finished milk replacer, wherein the ring die compression ratio during the pelletizing process is 1:3.
[0057] Example 5 A lamb milk replacer is prepared by the following method: S501: The remaining operations are the same as S401 except that the fermented soybean meal is prepared as follows: The soybean meal and the sophora flavescens powder were mixed in a weight ratio of 10:1, and then sterilized by steam at a temperature of 80±2°C for 30 minutes to obtain a sterilized material; Inoculate the fermentation liquid into the sterilized material (the colony count ratio of red yeast, Bacillus subtilis and Lactobacillus in the fermentation liquid is 30:10:1, and the unit is 10 9 cfu / ml), adjust the material-liquid ratio to 2:1 and stir evenly to obtain inoculum. The inoculum amount of the fermentation liquid is 25%; The inoculum is placed in a sealed container and fermented at a temperature of 30±1°C for 84 hours to obtain a fermentation wet material; The fermented wet material was dried at 55° C. to a constant weight to obtain fermented soybean meal.
[0058] S502: Same operation as S402.
[0059] S503: Same operation as S403.
[0060] Experimental example Thirty-six healthy, similarly weighted, and normally developing newborn Dumont lambs were randomly divided into three groups: Control I, Control II, Experimental I, and Experimental II. Each group consisted of three lambs, with three replicates per group and three lambs per replicate. Lambs were nursed from birth to three days old, and the experimental period began between 4 and 45 days.
[0061] Feeding method: The control group I was fed whole goat milk powder from 4 to 10 days of age, and directly fed commercial granular milk replacer from 11 to 45 days of age; Control group II, 4-10 days old, fed with whole goat milk powder, 11-45 days old, directly fed with the granular milk replacer prepared in Example 4; Experimental group I: The mice aged 4 to 10 days were fed with the brewed milk replacer prepared in Example 4, and the mice aged 11 to 45 days were directly fed with the granular milk replacer prepared in Example 4; In Experimental Group II, the milk replacer prepared in Example 5 was brewed and fed to the rats at 4 to 10 days of age, and the granular milk replacer prepared in Example 5 was directly fed to the rats at 11 to 45 days of age.
[0062] During the entire experimental period, all lambs were allowed to eat and drink freely. At the same time, the feeding amount was ensured to be the same for each group of lambs.
[0063] Feeding and management Before the trial officially began, the entire lamb pen was thoroughly disinfected with a strong disinfectant solution according to the ranch's disinfection requirements. All lamb pens were disinfected once a week thereafter. At the beginning of the trial, all lambs were vaccinated according to the normal lamb vaccination schedule.
[0064] Feeding method of lamb milk replacer: (1) Water temperature brewing: Use hot water that has been boiled and cooled to 50-60°C to brew lamb milk replacer; (2) Brewing ratio: milk feed: water = 1:6 (m / v) for 4-10 days of age; (3) Feeding temperature: After brewing and dissolving, cool to (40±1)℃ before feeding; (4) Utensil hygiene: Clean feeding utensils after each feeding and disinfect them once a day; (5) Lamb care: After feeding, wipe the milk replacer from the lamb's mouth. Feed the experimental lambs as required every day to ensure that the lambs are fed with milk replacer, have free access to water, and have free access to starter feed.
[0065] According to the above feeding and management methods, the initial weight of the lambs was accurately weighed and recorded, and the number of lambs with diarrhea during the entire experimental period was counted. The body weight before feeding on the morning of the 46th day was also recorded. The experimental results are shown in Table 1: Table 1 Initial average weight Final average weight Average daily gain Number of diarrhea Experimental Group I 4.15 kg 16.23kg 0.27kg 1 Experimental Group II 4.13 kg 17.86kg 0.30kg 0 Control group I 4.22kg 14.06kg 0.22kg 5 Control II group 4.32kg 14.55kg 0.23kg 2 The experimental results in Table 1 show that when the milk replacer prepared by the method of the present application (experimental group I and experimental group II) was used to feed lambs, the weight of the lambs increased rapidly and the degree of diarrhea in the lambs was greatly reduced.
[0066] The experiments of control group I and control group II showed that when lambs were first fed whole milk powder and then fed milk replacer after weaning, their growth and weight gain were slower than those of experimental group I and experimental group II. In addition, when lambs were first fed whole milk powder and then fed milk replacer after weaning, they suffered from more diarrhea.
[0067] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or make equivalent replacements for some or all of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the scope of the technical solutions of the embodiments of the present application.
Claims
1. A method for preparing a lamb milk replacer, characterized in that: The steps include: The coarse material is crushed and then evenly mixed with the fine material to prepare a mixture; Refrigerate the mixture to 5-10°C; The mixture after refrigeration and cooling is granulated by a soft granulation method to obtain a finished milk replacer; The coarse materials include steam corn flakes, fermented soybean meal and puffed soybeans; The concentrate comprises skimmed milk powder, whey powder, egg yolk powder, corn starch, probiotics, yeast culture, lysine, white sugar, glucose and vegetable oil.
2. The method for preparing lamb milk replacer according to claim 1, wherein The concentrate comprises, by weight, 10 to 12 parts of skim milk powder, 10 to 12 parts of whey powder, 5 to 8 parts of egg yolk powder, 15 to 20 parts of corn starch, 3 to 5 parts of probiotics, 3 to 4 parts of yeast culture, 1 to 1.5 parts of lysine, 3 to 5 parts of white sugar, 3 to 5 parts of glucose and 3 to 4 parts of vegetable oil.
3. The method for preparing lamb milk replacer according to claim 1, wherein The coarse material comprises, by weight, 18 to 22 parts of puffed soybeans, 12 to 15 parts of steam corn flakes, and 15 to 20 parts of fermented soybean meal; The coarse material is crushed into fine particles with a particle size of 200-300 mesh.
4. The method for preparing lamb milk replacer according to claim 1, wherein The pelletizing is carried out using a ring die pelletizing press; The compression ratio of the ring die during the pelletizing process is 1:(1~3).
5. The method for preparing lamb milk replacer according to claim 1, wherein The probiotics include Clostridium butyricum, Lactobacillus, Bacillus subtilis, and yeast; The colony number ratio of each species in the above probiotics is (3~3.5)∶(0.8~1.2)∶(0.5~0.8)∶(0.8~1), and the unit is 10 10 cfu / g.
6. The method for preparing lamb milk replacer according to claim 1, wherein The vegetable oil includes one or more of peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, cottonseed oil, rice bran oil, corn oil, and sunflower oil.
7. The method for preparing lamb milk replacer according to claim 1, wherein The fermented soybean meal can be commercially available fermented soybean meal, or fermented soybean meal produced according to the following method; The soybean meal and the sophora alopecuroides powder are mixed and then steam sterilized to obtain a sterilized material; Inoculate the fermentation liquid into the sterilized material, adjust the material-liquid ratio to 2: (1-1.2) and stir evenly to obtain the inoculum material; The inoculum is placed in a sealed container and fermented in an environment at a temperature of 30±1°C for 76-86 hours to obtain a fermentation wet material; The fermented wet material is dried at 50-55°C to a constant weight to obtain fermented soybean meal.
8. The method for preparing lamb milk replacer according to claim 7, characterized in that: The weight ratio of the soybean meal to the soya bean powder is (8-10):1; The temperature of steam sterilization is 80±2℃ and the sterilization time is 30~35min.
9. The method for preparing lamb milk replacer according to claim 7, characterized in that: The bacterial species in the fermentation liquid include red yeast rice, Bacillus subtilis, and lactobacillus; The colony count ratio of red yeast, Bacillus subtilis and Lactobacillus in the fermentation broth is (20-30): (8-12): (0.8-1), and the unit 10 9 cfu / ml; The inoculation amount of the fermentation broth is 20~28%.
10. A lamb milk replacer, characterized in that The method is prepared by any one of claims 1 to 9.