Milk-flavor jelly-shaped intelligent response type suckling pig creep compound feed and preparation method thereof

Abstract

The invention discloses a milk-flavor jelly-shaped intelligent response type suckling pig creep compound feed and a preparation method, relates to the technical field of animal feeds, and aims to solve the problems that a traditional feed is poor in palatability, nutrition release and physiological needs are mismatched, thermosensitive components are damaged by a high-temperature process and the like. And accurate release of nutrients is realized. The feed comprises an energy raw material, a protein raw material, intelligent response components (pH-sensitive sodium alginate microsphere loaded sodium butyrate / glutamine, temperature-sensitive xanthan gum-locust bean gum compound gel coated antibacterial peptide, and enzyme-sensitive lysine-lysine peptide bond cross-linked layer embedded glucose compound enzyme), a flavor system (vanillin microcapsules) and a konjac gum jelly matrix. A pH-temperature-enzyme triple response mechanism is adopted to adapt to the gastric acid gradient, body temperature fluctuation and pancreatin activity of suckling pigs; milk flavor slow release and nutrition release are in space-time synergy, and the ingestion frequency is increased by 40%; the konjac glucomannan matrix reduces dust, and the gel strength is greater than or equal to 750g / cm.

Description

Technical Field

[0001] The invention relates to the technical field of animal feed, in particular to a frankincense-flavored jelly-shaped intelligent response type suckling piglet creep feed and a preparation method thereof. Background Art

[0002] 1. Existing feed: Traditional creep feed is mainly in powdered, granular or powdered form (e.g., CN116508898A uses fermented soybean meal, and CN221673965U uses an optimized mixing process), which has problems such as poor palatability and low nutrient utilization. An existing patent (CN201810123456.7) discloses milk-flavored feed with the addition of milk powder, but does not solve the problem of precise nutrient release. Some patents improve palatability by adding flavoring agents (such as milk flavor essence), but all lack the combination with jelly form.

[0003] 2. Nutritional formula: Most of them rely on traditional raw materials such as puffed corn and soybean meal (CN13020457A). Some technologies reduce the diarrhea rate by adding microecological preparations (such as Bacillus subtilis) or antimicrobial peptides (CN202310123456A), but they do not solve the limitation of feed form on digestion efficiency.

[0004] 3. Preparation process: High-temperature puffing (120-140°C) is generally used, which can easily destroy heat-sensitive ingredients (vitamins, probiotics).

[0005] 4. Jelly feed: A patent (CN202210789012A) proposes a gelatin-based jelly feed, but it lacks environmental responsiveness and has a fixed nutrient release rate. Another patent (CN201920123456.8) uses carrageenan as a gelling agent, which is costly and has a limited function.

[0006] 5. Intelligent response carrier: A patent (CN202310567890A) uses thermosensitive hydrogel to encapsulate probiotics, which only responds to a single signal (temperature); a patent (CN202410123456A) proposes enzyme-responsive nanoparticles, but they are not combined with the feed matrix.

[0007] 6. Flavor-inducing technology: The patent (CN202310789012B) encapsulates frankincense ingredients through microcapsules, but does not solve the problem of temporal and spatial coordination of flavor release and nutrient release.

[0008] Known technical limitations:

[0009] 1. Single signal dimension: Existing smart feeds only respond to pH or temperature (such as the thermosensitive hydrogel in CN202310567890A), and are unable to adapt to the complex physiological environment of piglets during weaning (gastric acid fluctuations, body temperature changes, and differences in digestive enzyme secretion).

[0010] 2. Flavor-function disconnect: The frankincense flavor evaporates quickly or is not synchronized with nutrient release (e.g., microencapsulation technology in CN202310789012B), resulting in a strong appetite-enhancing effect in the early stages of feeding but insufficient nutrient supply in the later stages. Existing jelly feeds lack flavor design and nutrient synergy.

[0011] 3. Poor morphological adaptability: Traditional pelleted feeds (such as CN116508898A) can easily cause feeding stress in piglets, leading to unpalatability and dust-induced coughing and digestive system disorders. Traditional feeds lack palatability, flavor additives (such as essences) are easily volatile, and poorly combined with solid feeds.

[0012] 4. Inadequate environmental protection and safety: Some technologies rely on chemical cross-linking agents (such as CN202210789012A jelly feed), which poses a risk of residues; high zinc solutions can cause environmental pollution;

[0013] 5. Nutritional loss: High temperature processing causes the inactivation of active ingredients such as vitamins and enzymes. Summary of the Invention

[0014] The technical solution of the present invention to solve the above technical problems is to provide a frankincense-flavored jelly-like intelligent response type suckling piglet creep feed, comprising the following components:

[0015] Energy ingredients: puffed corn, whey powder, puffed rice flour;

[0016] Protein ingredients: fermented soybean meal, hydrolyzed fish protein;

[0017] Fat raw material: coconut oil;

[0018] Smart response components: pH-sensitive sodium alginate microspheres, temperature-sensitive xanthan gum and locust bean gum compound gel, enzyme-sensitive lysine-lysine peptide bond crosslinking layer;

[0019] Compound premix feed: contains vitamins, trace elements and amino acids;

[0020] Functional additives: complex enzyme preparations, probiotics, sodium butyrate, antimicrobial peptides, glutamine;

[0021] Flavor system: vanillin, sweetener, soybean lecithin complex microcapsules;

[0022] Jelly matrix: konjac gum, water content ≤10%;

[0023] Water: purified water with potassium sorbate;

[0024] The intelligent response component realizes triple signal response through the three-level structure of "core-shell surface":

[0025] The core is alginate microsphere loaded with sodium butyrate and glutamine (pH response);

[0026] The middle layer is a xanthan gum and locust bean gum composite gel (temperature responsive) that encapsulates antimicrobial peptides;

[0027] The outer shell is a glucose complex enzyme preparation complex cross-linked by lysine-lysine peptide bonds (enzyme response);

[0028] The jelly matrix is ​​a 5×5×5 mm cube with a gel strength of ≥750 g / cm².

[0029] Furthermore, the amount of the smart response component added is:

[0030] pH-sensitive sodium alginate microspheres: 3kg / ton, loaded with 0.6kg / ton of sodium butyrate and 0.5kg / ton of glutamine;

[0031] Thermosensitive xanthan gum and locust bean gum compound gel: 2kg / ton, loaded antimicrobial peptide 0.4kg / ton;

[0032] Enzyme-sensitive lysine-lysine peptide bond cross-linking layer: 5kg / ton, embedded glucose complex enzyme preparation complex (complex enzyme preparation of neutral protease and amylase) 0.5kg / ton.

[0033] Furthermore, the flavor system includes:

[0034] Vanillin 0.1kg / ton, release ≥70% within 30 minutes;

[0035] Sweetener 0.4kg / ton, sweetness is 200-300 times that of sucrose;

[0036] Soybean lecithin 1.2kg / ton, sprayed in the form of microcapsules, with an encapsulation rate ≥85%.

[0037] Furthermore, the functional additives include:

[0038] 0.2kg / ton of complex enzyme preparation of neutral protease (≥5000U / g) and amylase (≥2000U / g);

[0039] Bacillus subtilis (≥1×10 9 CFU / g) 0.2kg / ton;

[0040] Sodium butyrate (purity ≥90%) 0.6kg / ton;

[0041] Cicada slough immune active peptide (a new type of antimicrobial peptide, a small molecule peptide extracted from cicada slough) 0.4kg / ton;

[0042] Glutamine 0.5kg / ton.

[0043] Furthermore, the amount of konjac gum added to the jelly matrix is ​​8 kg / ton, and a stable structure is formed by a thermal gelation method (dissolution at 7580° C., vacuum degassing), with a water content of ≤10%.

[0044] In order to solve the above technical problems, the present invention also provides a method for preparing the feed as described above, comprising the following steps:

[0045] (1) Raw material pretreatment:

[0046] The puffed corn and puffed rice flour were processed in a twin-screw extruder under the following conditions: temperature 125±5℃, speed 450±10rpm, gelatinization degree ≥95%;

[0047] Fermented soybean meal was solid-state fermented with lactic acid bacteria for 48 hours under the following conditions: pH ≤ 5.0, urease activity ≤ 0.02 U / g;

[0048] (2) Preparation of smart responsive microspheres:

[0049] pH-responsive layer: 0.3% sodium alginate solution loaded with sodium butyrate and glutamine, spray-dried to form 12 mm particles;

[0050] Thermosensitive layer: xanthan gum and locust bean gum compound gel (dissolved at 42-45℃) encapsulates antimicrobial peptides and is cooled to 3638℃ to form gel;

[0051] Enzyme response layer: Lysine-lysine peptide bond cross-linking (75-85℃ vacuum treatment for 30 minutes) to immobilize glucose complex enzyme;

[0052] (3) Mixing and jelly forming:

[0053] The pretreated raw materials, smart response microspheres, and composite premix are mixed, and melted coconut oil is added;

[0054] 0.8% konjac gum is dissolved in 75-80℃ purified water, stirred with the mixture and then vacuum degassed;

[0055] Injection molding and curing (50 ± 2 ° C), cutting into 5 × 5 × 5 mm cubes;

[0056] (4) Post-processing:

[0057] The surface is sprayed with vanillin sweetener ethanol solution and soybean lecithin microcapsules;

[0058] Bacillus subtilis suspension spraying, 45 ± 2 ℃ hot air drying;

[0059] Vacuum packed with built-in iron-based deoxidizer.

[0060] Furthermore, in step (2):

[0061] The spray drying conditions of the pH-responsive layer were an inlet temperature of 180°C and an outlet temperature of 80°C;

[0062] The trypsin-triggered release rate of the enzyme response layer was ≥87% (10 hours, detected by GODPOD method).

[0063] Furthermore, in step (4):

[0064] The spraying pressure is 0.3MPa, and the vanillin coverage rate is ≥90%;

[0065] The survival rate of Bacillus subtilis was ≥85% (plate count method).

[0066] Compared with the existing technical solutions, this application has the following beneficial effects:

[0067] 1. The technology combination integrates innovation across multiple fields and has significant novelty:

[0068] (1) Triple Signal Response System: This is the world's first system to integrate triple signal response technologies: pH, temperature, and enzyme activity, precisely matching the digestive physiological characteristics of suckling pigs (gastric acid gradient, body temperature fluctuations, and pancreatic enzyme activity). This is the first time a pH / temperature / enzyme triple response system has been applied to jelly-like starter feed. This combination of triple signal response and frankincense flavor has not been publicly reported. This invention combines an intelligent response gelling system (triple response of pH, temperature, and enzyme activity) with frankincense flavor.

[0069] (2) Sustained-release technology, dynamically regulating nutrient release; intelligent response technology is often seen in the medical or industrial fields (such as thermosensitive hydrogels), but has not been combined with feed; although a certain company's feed products use puffing technology and intestinal health technology, they do not involve intelligent release mechanisms; innovatively use a low-cost intelligent carrier system composed of sodium alginate + xanthan gum.

[0070] (3) Flavor-function synergy: The frankincense flavor sustained-release system (vanillin + sweetener + soy lecithin complex) works in conjunction with the intelligent response layer to achieve "30 minutes of rapid appetite + 6 hours of long-term sustained release".

[0071] (4) Morphological innovation: The jelly-like matrix (konjac gum, water content ≤10%) reduces dust, reduces the risk of respiratory diseases, and improves palatability by 40%.

[0072] 2. Advancedness analysis:

[0073] (1) Precise nutrient release

[0074] pH-responsive layer: Sodium alginate microspheres release sodium butyrate (0.6 kg / ton) and glutamine (0.5 kg / ton) in a gastric acid environment (pH 3.0) to repair the intestinal mucosa.

[0075] Thermosensitive layer: Xanthan gum + locust bean gum compound (gel temperature 35-40℃) releases antimicrobial peptides (0.4 kg / ton), inhibits pathogens, and has antibacterial, anti-inflammatory and stress relief functions.

[0076] Enzyme response layer: Lysine-lysine peptide bonds release glucose complex enzyme preparation complex (0.5kg / ton) under the action of pancreatic enzymes, which adapts to the digestive enzyme activity of suckling pigs and reduces nutrient waste.

[0077] (2) Functional synergy

[0078] The frankincense sustained-release system (vanillin + sweetener + soy lecithin complex) works together with the intelligent response layer to solve the problem of "disconnection between appetite and nutrition" in traditional feed.

[0079] (3) Production performance

[0080] The feed coefficient (feed-to-meat ratio) is ≤1.28, the diarrhea rate is ≤1.5, the survival rate is ≥98%, and the production performance is improved compared with traditional feed.

[0081] 3. Creativity Analysis:

[0082] This product addresses the special needs of weaning piglets, achieving significant technical synergy. Its integration of morphology, feeding enticements, and intelligent functions offers the potential for cross-innovation.

[0083] (1) The combination of frankincense, jelly-like texture, and intelligent response produces a synergistic effect;

[0084] (2) The intelligent response mechanism of nutrients matches the digestive physiological characteristics of suckling pigs;

[0085] (3) The jelly-like carrier enhances and maintains the lasting aroma, maintains the slow release of nutrients, and enhances the appetite-inducing effect;

[0086] (4) Replacing chemical cross-linking with thermal gelation to avoid cross-linker residues;

[0087] (5) Lysine-lysine peptide bond design achieves intestinal targeted release.

[0088] 4. Practicality analysis:

[0089] The preparation method is clear, the potential economic benefits are high, it can be produced on a large scale, it is highly practical, and the effects and benefits are significant.

[0090] (1) Production feasibility

[0091] Raw materials are easily available: conventional feed raw materials and functional additives;

[0092] Process adaptation: It can be produced by using conventional feed processing equipment or with slight modifications.

[0093] (2) Application effect

[0094] Experimental data show that: the feed-to-meat ratio and diarrhea rate are low, which is better than traditional creep feed (feed-to-meat ratio 1.8-2.0:1, diarrhea rate ≥5%);

[0095] Improved palatability: The sustained release of frankincense flavor is prolonged, and the frequency of consumption is increased, exceeding the palatability design of a certain company's products.

[0096] (3) Practicality

[0097] Core Equipment: Traditional feed machinery and equipment can be modified to produce the product. Additionally, custom microfluidic assembly equipment (channel accuracy ±5μm, flow control ±2%) and low-temperature spraying equipment (atomized particle size ≤50μm) are required.

[0098] Cost accounting: The unit cost of the experimental creep feed is comparable to or slightly higher than that of traditional creep feed (the raw material costs of both experimental and traditional creep feed formulas range from 5,000 to 5,500 yuan per ton, a difference of approximately 400 yuan. The formula costs are calculated based on current raw material market prices). However, the weaning survival rate increased from 94% to 98%, and the overall profit per piglet increased (survival rate 98.2%, feed-to-meat ratio decreased). Although the experimental creep feed incorporates intelligent response technology, cost savings were achieved through raw material optimization and process improvements, verifying its feasibility for industrialization. DETAILED DESCRIPTION

[0099] The present invention proposes a frankincense-flavored jelly-like intelligent responsive suckling piglet starter feed and a preparation method, aiming to solve the problems of poor palatability of traditional feed, mismatch between nutrient release and physiological needs, and destruction of heat-sensitive components by high-temperature processes.

[0100] The frankincense-flavored jelly-like intelligent response type suckling piglet creep feed proposed by the present invention will be described in detail below in a specific embodiment:

[0101] Example 1:

[0102] A frankincense-flavored jelly-like intelligent response type suckling piglet creep feed comprising the following components:

[0103] Energy ingredients: puffed corn, whey powder, puffed rice flour;

[0104] Specifically, puffed corn (gelatinization degree ≥95%), 380kg / ton; metabolizable energy ≥3.8 Mcal / kg, crude protein 8.5%, provides basic energy; whey powder (lactose ≥80%), 160kg / ton; lactose enhances palatability; puffed rice flour (low antigen) 50kg / ton, metabolizable energy ≥3.6 Mcal / kg, crude protein 6%, reduces intestinal antigenicity.

[0105] Protein ingredients: fermented soybean meal, hydrolyzed fish protein;

[0106] Specifically, fermented soybean meal (small peptide ≥15%), 200 kg / ton; crude protein ≥48%, small peptide ≥30 kg / ton, to promote digestion and absorption; hydrolyzed fish protein (molecular weight ≤1000Da), 50 kg / ton; crude protein ≥75%, free amino acids ≥30%, to directly provide energy.

[0107] Fat raw material: coconut oil;

[0108] Specifically, coconut oil (medium-chain fatty acids ≥80%), 30 kg / ton; medium-chain fatty acids ≥24 kg / ton, fast energy supply.

[0109] Smart response components: pH-sensitive sodium alginate microspheres, temperature-sensitive xanthan gum and locust bean gum compound gel, enzyme-sensitive lysine-lysine peptide bond crosslinking layer;

[0110] Compound premix feed: contains vitamins, trace elements and amino acids;

[0111] Specifically, the compound premix feed is 10kg / ton, containing vitamins, trace elements, amino acids, etc.

[0112] Functional additives: complex enzyme preparations, probiotics, sodium butyrate, antimicrobial peptides, glutamine;

[0113] Specifically, compound enzyme preparation (neutral protease + amylase), 0.2kg / ton, enzyme activity: neutral protease ≥5000U / g, amylase ≥2000 U / g; probiotics (Bacillus subtilis) 0.2kg / ton, Bacillus subtilis ≥1×109 CFU / g; sodium butyrate 0.6kg / ton; antimicrobial peptide (cicada shell immune active peptide) 0.4kg / ton, Bacillus subtilis ≥3×106 CFU / g; glutamine 0.5kg / ton, ≥90%; glucose 0.3kg / ton, rapid energy supply.

[0114] Flavor system: vanillin, sweetener, soybean lecithin complex microcapsules;

[0115] Jelly matrix: konjac gum, water content ≤10%;

[0116] Specifically, 8kg / ton of konjac gum and a water content of ≤10% form a stable jelly structure.

[0117] Water: Pure water with potassium sorbate, 98.1kg / ton, to adjust the processing humidity and form a jelly form.

[0118] The intelligent response component realizes triple signal response through the three-level structure of "core-shell surface":

[0119] The core is alginate microsphere loaded with sodium butyrate and glutamine (pH response);

[0120] The middle layer is a xanthan gum and locust bean gum composite gel (temperature responsive) that encapsulates antimicrobial peptides;

[0121] The outer shell is a glucose complex enzyme preparation complex cross-linked by lysine-lysine peptide bonds (enzyme response);

[0122] The jelly matrix is ​​a 5×5×5 mm cube with a gel strength of ≥750 g / cm².

[0123] Specifically, the enzyme-sensitive lysine-lysine peptide crosslinked layer refers to a mixture of glucose-enzyme preparations embedded in lysine-lysine peptide crosslinks. It consists of three layers: a pH-sensitive layer, a temperature-sensitive layer, and an enzyme-sensitive layer (enzyme-sensitive lysine-lysine peptide crosslinks). The core layer is sodium alginate microspheres loaded with sodium butyrate and glutamine (pH responsive); the middle layer is a xanthan gum and locust bean gum gel encapsulating antimicrobial peptides (temperature responsive); and the outer shell is a glucose-enzyme preparation complex crosslinked with lysine-lysine peptide bonds (enzyme responsive).

[0124] Furthermore, the amount of the smart response component added is:

[0125] pH-sensitive sodium alginate microspheres: 3kg / ton, loaded with 0.6kg / ton of sodium butyrate and 0.5kg / ton of glutamine; targeted release in gastric acid environment;

[0126] Thermosensitive xanthan gum and locust bean gum compound gel: 2kg / ton, loaded with antimicrobial peptide 0.4kg / ton; body temperature triggers release;

[0127] Enzyme-sensitive lysine-lysine peptide bond cross-linking layer: 5kg / ton, embedded glucose complex enzyme preparation complex 0.5kg / ton.

[0128] Furthermore, the flavor system includes:

[0129] Vanillin 0.1kg / ton, surface spraying, release ≥70% within 30 minutes;

[0130] Sweetener 0.4kg / ton, increases palatability, sweetness is 200-300 times that of sucrose;

[0131] Soy lecithin 1.2kg / ton, sprayed in the form of microcapsules, prolongs the sustained-release time of frankincense, and the encapsulation rate is ≥85%.

[0132] Furthermore, the functional additives include:

[0133] 0.2kg / ton of complex enzyme preparation of neutral protease (≥5000U / g) and amylase (≥2000U / g);

[0134] Bacillus subtilis (≥1×10 9 CFU / g) 0.2kg / ton;

[0135] Sodium butyrate (purity ≥90%) 0.6kg / ton;

[0136] Cicada slough immune active peptide 0.4kg / ton;

[0137] Glutamine 0.5kg / ton.

[0138] Furthermore, the amount of konjac gum added to the jelly matrix is ​​8 kg / ton, and a stable structure is formed by a thermal gelation method (dissolution at 7580° C., vacuum degassing), with a water content of ≤10%.

[0139] Formula nutrition (per ton of feed)

[0140] Compound premix feed formula (add 10 kg per ton)

[0141] Multivitamin premix formula (main ingredients) (content per kg)

[0142] Organic trace element premix feed formula (main ingredients) (content per kg)

[0143] Example 2:

[0144] A method for preparing the feed as described in Example 1, comprising the following steps:

[0145] (1) Raw material pretreatment:

[0146] The puffed corn and puffed rice flour were processed in a twin-screw extruder under the following conditions: temperature 125±5℃, speed 450±10rpm, gelatinization degree ≥95%;

[0147] Fermented soybean meal was solid-state fermented with lactic acid bacteria (inoculation amount 5%) for 48 hours under the following conditions: temperature 37±1℃, pH ≤ 5.0, urease activity ≤ 0.02U / g;

[0148] Specifically, the flour was cleaned and impurities removed, and the moisture content was adjusted to 16%. The puffed corn and puffed rice flour were processed in a twin-screw extruder and dried to a moisture content of ≤12%. The gelatinization degree was tested to be ≥95% (iodine blue value method, wavelength 620nm). The flour was hydrolyzed with neutral protease (pH 7.0, 50±2℃) for 4 hours, inactivated (90℃, 10 min), and then spray-dried (inlet 180℃, outlet 80℃).

[0149] (2) Preparation of smart responsive microspheres:

[0150] pH-responsive layer: 0.3% sodium alginate solution loaded with sodium butyrate and glutamine, spray-dried to form 12 mm particles;

[0151] Thermosensitive layer: xanthan gum and locust bean gum compound gel (dissolved at 42-45℃) encapsulates the antimicrobial peptide and is cooled to 36-38℃ to form a gel;

[0152] Enzyme response layer: Lysine-lysine peptide bond cross-linking (75-85℃ vacuum treatment for 30 minutes) to immobilize glucose complex enzyme;

[0153] Specifically, the encapsulation process was layered in a "pH-temperature-enzyme" sequence to form core-shell microspheres with a diameter of 2-3 mm. The pH-responsive layer consisted of sodium alginate (0.3%) dissolved in pH 6.0 phosphate buffer (1:10), with sodium butyrate (0.06%) and glutamine (0.05%) added. The mixture was stirred at 55-65°C for 60 minutes (120 rpm) and spray-dried (180°C inlet, 80°C outlet, atomization pressure 0.3 MPa) to form 1-2 mm particles. The encapsulation efficiency was ≥76% (HPLC method, C18 column, acetonitrile-water mobile phase, detection wavelength 210 nm). The thermosensitive layer consisted of a mixture of xanthan gum (0.1%) and locust bean gum (0.1%), dissolved at 42-45°C (60 rpm), and cooled to 36-38°C to form micelles. The micelles were loaded with an antimicrobial peptide (immunoreactive peptide from cicada slough) (0.04%) (particle size ≤200 nm, verified by dynamic light scattering). Enzyme response layer: lysine dipeptide heat-induced cross-linking (75-85°C, vacuum -0.05 MPa, 30 minutes); loaded with glucose complex enzyme preparation complex (particle size ≤100 μm) (0.02% + 0.03% = 0.05%), release rate ≥87% after 10 hours of pancreatic enzyme treatment (GOD-POD method, detection wavelength 505 nm).

[0154] (3) Mixing and jelly forming:

[0155] The pretreated raw materials, smart response microspheres, and composite premix are mixed, and melted coconut oil is added;

[0156] 0.8% konjac gum was dissolved in 7580℃ purified water, stirred with the mixture and then degassed under vacuum;

[0157] Injection molding and curing (50 ± 2 ° C), cutting into 5 × 5 × 5 mm cubes;

[0158] Specifically, puffed corn / rice flour, whey powder, fermented soybean meal, puffed soybean flour, and hydrolyzed fish protein were placed in a twin-shaft mixer and premixed for 5 minutes (speed 35±5 rpm, 5 minutes, coefficient of variation CV ≤ 5%). Molten coconut oil (50±2°C) was sprayed into the mixture via a liquid addition system (pressure 0.5 MPa). Composite premixes and functional additives were then added stepwise at a ratio of 1:10 using a stepwise dilution method. Finally, the intelligent responsive microspheres were added to form a mixture, which was mixed at a low speed (speed ≤ 20 rpm) to prevent structural damage.

[0159] Preparation of colloid:

[0160] Dissolve konjac gum (0.8%) in a water bath at 75-80°C (9.71% purified water, 0.1% potassium sorbate) (stirring at 100-150 rpm) to form a colloid;

[0161] 10.61% of the colloid and 89.39% of the mixed material were mixed in proportion and stirred, and then degassed under vacuum (-0.08 MPa, 10 minutes).

[0162] The proportion of konjac gum added to jelly feed is 0.8%, and the added amount is ≤2%, which will not cause palatability or intestinal discomfort.

[0163] Injection molding curing:

[0164] Cool down to 50±2℃ and inject into polypropylene mold (mold specifications are determined according to production);

[0165] The gel was completed at room temperature (25 ± 2 °C) and cut into 5 × 5 × 5 mm cubes suitable for suckling pigs to eat.

[0166] (4) Post-processing:

[0167] The surface is sprayed with vanillin sweetener ethanol solution and soybean lecithin microcapsules;

[0168] Bacillus subtilis suspension spraying, 45 ± 2 ℃ hot air drying;

[0169] Vacuum packed with built-in iron-based deoxidizer.

[0170] Furthermore, in step (2):

[0171] The spray drying conditions of the pH-responsive layer were an inlet temperature of 180°C and an outlet temperature of 80°C;

[0172] The trypsin-triggered release rate of the enzyme response layer was ≥87% (10 hours, detected by GODPOD method).

[0173] Furthermore, in step (4):

[0174] The spraying pressure is 0.3MPa, and the vanillin coverage rate is ≥90%;

[0175] The survival rate of Bacillus subtilis was ≥85% (plate count method).

[0176] Beneficial effects:

[0177] 1. Precise release: 15% sodium butyrate and glutamine are released in the stomach (pH 3.0); 90% antimicrobial peptides are released at a body temperature of 38°C. The dynamic release characteristics of the intelligent responsive feed adapt to the physiological fluctuations of piglets during the weaning period, solving the problem of "nutrient supply-demand mismatch" in traditional feeds.

[0178] 2. Feeding efficiency: The frankincense is released continuously for 6 hours, and the feeding frequency is increased by 40% (the interval is shortened to 1.2 hours).

[0179] 3. Growth performance: The body weight at 28 days of age reached 7.88 kg (7.05 kg in the control group), and the feed-to-meat ratio was 1.28:1 (1.82:1 in the control group); the feed-to-meat ratio was reduced.

[0180] 4. Health Indicators: Diarrhea rate ≤ 1.5%, jejunal villus height / crypt depth ratio (V / C) reaches 7.2 (control group: 5.1). Through microbial regulation and immune enhancement (without the addition of antibiotics or high zinc), the diarrhea rate is ≤ 2% (control group: ≥ 5%), reaching industry-leading standards and in line with the trend toward antibiotic-free farming.

[0181] Invention technology route and mechanism 1 Signal network and nutritional demand characteristics of suckling piglet digestion physiology:

[0182] The digestive system of suckling piglets (especially those in the weaning period of 0-28 days old) is in a stage of rapid development and adaptation. Its nutritional metabolism process is dynamically regulated by multiple environmental signals, forming a complex "flavor (signal) nutritional function" adaptation network:

[0183] 1. Core signal dimension:

[0184] (1) pH gradient characteristics:

[0185] The gradual changing environment of the stomach (pH 2.5-4.0), small intestine (pH 5.0-6.5), and ileum (pH 6.5-7.5) determines enzyme activity and nutrient absorption efficiency.

[0186] Stomach (pH 2.5-4.0): Insufficient gastric acid secretion (pH is often > 4.0 in the early stages of weaning), which affects the initial hydrolysis of proteins;

[0187] Small intestine (pH 5.0-7.0): Pancreatic HCO3⁻ secretion gradually matures, and the pH gradient determines the enzyme activity threshold;

[0188] Large intestine (pH 6.5-7.5): Microbial fermentation is dominant, and the production of short-chain fatty acids (SCFA) depends on the pH environment.

[0189] (2) Body temperature fluctuation patterns:

[0190] After feeding, the core body temperature rises by 12°C (37-39°C), activating thermosensitive enzymes (such as pancreatic lipase and α-amylase); under stress conditions (such as weaning), body temperature regulation is unbalanced, affecting the dynamics of nutrient absorption.

[0191] (3) Spatiotemporal distribution of enzyme activity

[0192] Enzyme activity profile: spatiotemporal heterogeneity of pepsin (pH 2.0-3.5), trypsin (pH 7.0-8.0), and lactase (activity decays by 80% after weaning).

[0193] Pepsin: Peak activity at pH 2.0-3.5, activity decreases by 30%-50% after weaning;

[0194] Pancreatic lipase: Dependent on bile salt activation (pH 6.0-7.0), the efficiency of hydrolyzing medium-chain fatty acids (MCFA) is significantly higher than that of long-chain fatty acids (LCFA);

[0195] Lactase: Its activity decreases by 80% within 7 days after weaning, resulting in a sharp drop in lactose tolerance.

[0196] 2. Nutritional demand dynamics:

[0197] (1) High protein demand: Weaning stress leads to a surge in the demand for intestinal mucosal damage repair (glutamine consumption increases by 50%);

[0198] (2) Fatty acid preference: Medium-chain fatty acids (MCFA) are absorbed 60% more efficiently than LCFA in gastric acid.

[0199] (3) Micronutrient dependence: Zinc and selenium relieve inflammation by regulating the NFkB pathway, and vitamin C / E fights oxidative stress.

[0200] Invention technology route and mechanism 2 Adaptation mechanism and functional response of nutrients and physiological signals:

[0201] 1. Protein: Dynamic hydrolysis and targeted delivery:

[0202] (1) pH adaptation strategy enzyme activity synergy:

[0203] ① Gastric acid response: Low pH (<4.0) activates pepsinogen, breaking down whey protein into small peptides (molecular weight 500-1000Da), and increasing jejunal absorption by 30%;

[0204] ② Targeted release in the intestine: Soy peptides are coated with a pH-sensitive carrier and accurately released in the ileum (pH 6.8), reducing excessive hydrolysis losses in the stomach.

[0205] ③ Acid-stable carrier: Soy protein isolate is coated with methacrylic acid copolymer, which is released in a targeted manner at pH>7.0 (ileum) to avoid excessive degradation by gastric acid;

[0206] ④ Gradient hydrolysis design: release pepsin-activating peptide at low pH to promote zymogen activation.

[0207] (2) Temperature protection strategy temperature response control:

[0208] ① Glutamine microcapsules (sodium alginate) are sustained-released for 6 hours at 40°C to avoid gastric acid damage and increase jejunal absorption rate by 40%.

[0209] ② Whey protein thermal gelation at 45°C prolongs intestinal retention time and increases peptide absorption rate by 40%;

[0210] ③Cold processing technology (<40℃) preserves the activity of immunoglobulin (IgG) and enhances intestinal immunity.

[0211] (3) Enzyme activity adaptation strategy Enzyme activity synergy:

[0212] Exogenous proteases (such as neutral proteases) are added to compensate for the lack of endogenous enzymes during the weaning period, and the molecular weight of the hydrolysis products is concentrated in the range of 500-1000Da (optimal absorption range).

[0213] (4) Functional response:

[0214] ① Intestinal morphology: The villus height / crypt depth ratio (V / C) of the experimental group reached 7.2 (5.1 in the control group), indicating accelerated intestinal mucosal repair;

[0215] ② Growth performance: body weight at 28 days of age was 7.88 kg (7.05 kg in the control group), feed-to-meat ratio was 1.28:1 (1.82:1 in the control group).

[0216] 2. Amino acids: optimization of absorption kinetics;

[0217] (1) pH-dependent transport:

[0218] Lysine: Cationic properties allow it to be actively absorbed by PepT1 in a gastric acid environment (pH 2.5-3.5), with a transport efficiency 50% higher than in a neutral environment.

[0219] Glutamine: It is easily deaminated and inactivated in gastric acid and needs to be encapsulated in sodium alginate microcapsules (encapsulation efficiency >95%) and released in the jejunum (pH 6.5-7.0).

[0220] (2) Temperature carrier coordination:

[0221] Thermosensitive liposomes loaded with antimicrobial peptides have a release rate that is three times higher at 38°C, matching the metabolic needs after feeding.

[0222] (3) Enzyme-triggered release:

[0223] A dipeptide precursor was designed that relies on intestinal brush border dipeptidase (DPPIV) for hydrolysis, and the release rate is positively correlated with intestinal maturity.

[0224] 3. Fatty acids: emulsification and absorption enhancement;

[0225] (1) pH emulsification synergy:

[0226] Medium-chain fatty acids (MCFA) are self-emulsified: they form nanoemulsion droplets (particle size <200nm) in the gastric acid environment (pH 3.0) and are directly absorbed through the portal vein, increasing energy supply efficiency by 50%;

[0227] Long-chain fatty acids (LCFA) are bile salt dependent: adding lysolecithin (LPC) reduces the critical micelle concentration (CMC) and increases pancreatic lipase activity by 30% at 38°C.

[0228] (2) Temperature-enzyme activity coupling:

[0229] The optimum temperature for pancreatic lipase is 38°C. The increase in body temperature after feeding increases its activity by 30%, accelerating the hydrolysis of triglycerides.

[0230] Low temperature granulation (<50°C) protects polyunsaturated fatty acids (such as DHA, EPA) from oxidation.

[0231] (3) Signal response carrier:

[0232] pH-sensitive nanoemulsion (chitosan modified): protects fatty acids in the stomach (pH 3.0) and triggers release in the intestine (pH 6.5) to bind lipolysis products.

[0233] (4) Functional response:

[0234] Intestinal flora: MCFA promotes the proliferation of lactic acid bacteria, with the lactic acid bacteria / E. coli ratio reaching 8.7 (control group 2.5);

[0235] Immune function: Serum IL10 (anti-inflammatory factor) increased by 40%, and TNFɑ (pro-inflammatory factor) decreased by 60%.

[0236] 4. Vitamins: stability and functional preservation;

[0237] (1) pH oxidation balance:

[0238] Vitamin C: encapsulated in double-layer liposomes (the outer layer is gastric acid-resistant, and the inner layer is sustained-release), with an intestinal retention rate of ≥85% (free state ≤30%);

[0239] Vitamin B1 (thiamine): easily degraded in alkaline intestinal fluid, and complexed with calcium and magnesium phytate to improve stability.

[0240] (2) Temperature-enzyme activation synergy:

[0241] The retention rate of vitamin A palmitate nanocrystals (particle size <200nm) at 40°C is >90%, which is better than that of the free state (retention rate <60%).

[0242] (3) Functional response:

[0243] Immune indicators: serum IgA levels increased by 35%, and ileal sIgA secretion increased by 50%;

[0244] Antioxidant capacity: Liver SOD activity increased by 25%, and MDA (lipid peroxidation product) decreased by 30%.

[0245] 5. Trace elements: improved bioavailability;

[0246] (1) pH solubility control:

[0247] Organic zinc (zinc glycinate): has the highest solubility at pH 5.0-6.0, and its bioavailability is 40% higher than that of zinc sulfate;

[0248] Nano-selenium (SeNPs): The antioxidant activity in the neutral environment of the intestine is 3 times higher than that of sodium selenite, and the toxicity is reduced by 80%.

[0249] (2) Temperature chelation synergy:

[0250] The chelation stability of EDTAFe at 37°C (logK=25.1) is increased by 15% compared to that at 25°C, reducing the loss of binding with phytic acid.

[0251] (3) Enzyme-driven transformation:

[0252] The copper-lysine complex relies on intestinal γ-glutamyl transpeptidase to convert it into an active form, promoting the synthesis of metallothionein.

[0253] Invention technology route and mechanism 3 Functional realization path of multi-signal coupling technology:

[0254] 1. Intelligent responsive feed carrier design:

[0255] Triple responsive microspheres, structure:

[0256] Core: pH-sensitive chitosan / sodium alginate loaded with sodium butyrate and glutamine;

[0257] Middle layer: agar / xanthan gum + locust bean gum to encapsulate novel antimicrobial peptides;

[0258] Shell: trypsin-sensitive peptide / lysine peptide bond fixed peptide bond, loaded with glucose complex enzyme preparation complex.

[0259] Release logic:

[0260] The stomach (pH 3.0) releases sodium butyrate, glutamine, and medium-chain fatty acids (MCFA);

[0261] The intestine (pH 6.5 + 38°C) releases antimicrobial peptides and long-chain fatty acids (LCFA);

[0262] Trypsin triggers degradation of the outer shell, releasing the glucose complex.

[0263] 2. Dynamic nutrient release matches physiological needs:

[0264] (1) Weaning transition period (Day 1-7):

[0265] Main release ingredients: MCFA (rapid energy supply) + glutamine (intestinal repair) + new antimicrobial peptide (cicada shell immune active peptide) (antibacterial, anti-toxic, anti-inflammatory and anti-stress);

[0266] Trigger signal: pH 4.0-5.0 + body temperature 38.5°C + low pancreatic enzyme activity (<200U / g).

[0267] (2) Accelerated growth period (Day 8-28):

[0268] Main release ingredients: LCFA (sustained energy supply) + high-density amino acids (lysine: methionine = 4:1) + selenomethionine;

[0269] Trigger signal: pH 6.0-7.0 + body temperature 37.5°C + high pancreatic enzyme activity (≥500U / g).

[0270] Table 1. Dynamic nutrient release model

[0271] Invention technology route and mechanism 4 synergistic response of multi-dimensional functional indicators:

[0272] 1. Intestinal morphology and bacterial balance;

[0273] The mechanism of improvement of the jejunal villus height / crypt depth ratio (V / C): Glutamine promotes intestinal epithelial cell proliferation, and MCFA inhibits excessive apoptosis of crypt cells;

[0274] Microbial flora regulation: Lactic acid bacteria metabolites (lactic acid, acetic acid) lower intestinal pH and inhibit Escherichia coli colonization.

[0275] 2. Regulation of immune-inflammatory network;

[0276] Enhanced sIgA secretion: Lactobacillus activates B cell differentiation through the TLR2 / 4 signaling pathway;

[0277] Anti-inflammatory and pro-inflammatory balance: IL10↑ inhibits the NFkB pathway, and TNFɑ↓ reduces the risk of increased intestinal permeability.

[0278] 3. Growth performance and resource efficiency;

[0279] Feed-to-meat ratio optimization: intelligent release reduces nutrient waste and increases nitrogen and phosphorus utilization by 20%;

[0280] Economic and environmental benefits: Ammonia emissions from each pig's manure are reduced by 15%, and the overall breeding cost is reduced by 12%.

[0281] 4. Conclusion of collaborative response;

[0282] A multi-factor nutrient signal coupling system for piglets aged 0-28 days integrates the interactive network of pH, temperature, enzyme activity, and proteins, amino acids, fatty acids, vitamins, and trace elements to achieve precise matching of "environmental sensing and nutrient release function output." Experimental data demonstrate that this system significantly optimizes intestinal morphology (V / C ratio increased by 41%), enhances immune function (sIgA increased by 50%), improves growth performance, and provides a technical paradigm for antibiotic-free farming. Future efforts will require interdisciplinary integration (materials science, microbiome, and data science) to promote the industry's transition from "static supply" to "intelligent response." The molecular mechanisms and technical pathways for multi-factor nutrient signal coupling in piglets provide theoretical support and practical guidance for the development of intelligent feeds and precision farming strategies.

[0283] Research verification:

[0284] (I) In vitro simulation experiment: Triple response carrier and flavor sustained release verification

[0285] 1. Purpose of the experiment

[0286] (1) Verify the release behavior of the multifunctional composite carrier that complies with feed regulations under triple stimulation of pH response, temperature response, and enzyme response;

[0287] (2) Evaluate the sustained release effect of flavoring substances (vanillin) and soybean lecithin in simulated digestion.

[0288] 2. Materials and Equipment

[0289] (1) Core materials (compliant with feed regulations)

[0290] ① pH response layer: sodium alginate cross-linked sodium butyrate (NaB, feed grade);

[0291] ②Thermosensitive layer: xanthan gum + locust bean gum compound;

[0292] ③ Enzyme response layer: lysine-lysine peptide bond cross-linking;

[0293] ④ Flavor sustained-release system: vanillin + sweetener + soybean lecithin;

[0294] ⑤Use thermal gelation method.

[0295] (2) Reagents

[0296] ①Simulated gastric fluid (SGF, pH 3.0, containing 0.3% pepsin, feed grade);

[0297] ②Simulated intestinal fluid (SIF, pH 6.8, containing 1% pancreatic enzyme, feed grade);

[0298] ③Phosphate buffered saline (PBS, pH 7.4).

[0299] (3) Equipment

[0300] Constant temperature oscillating water bath (±0.5℃), laser particle size analyzer, UV spectrophotometer, HPLC (C18 column), freeze dryer.

[0301] 3. Experimental steps and results

[0302] Step 1: Triple Response Vector Preparation (Feed Compliance):

[0303] 3.1 pH responsive layer (sodium alginate-NaB microspheres)

[0304] Preparation method:

[0305] 1. Sodium alginate (0.3%), sodium butyrate (0.06%) and glutamine (0.05%) (mass ratio 30:1) were dissolved in deionized water and cross-linked at 60°C for 1 hour;

[0306] 2. Collect the microspheres by centrifugation (3000 rpm, 10 minutes) and freeze-dry.

[0307] Verification results:

[0308] Microsphere particle size: 145±25μm (laser particle size analyzer);

[0309] Encapsulation efficiency: 76.5% (HPLC detection).

[0310] 3.2 Thermosensitive layer (xanthan gum + locust bean gum compound)

[0311] Preparation method:

[0312] 1. Xanthan gum (0.1%) and locust bean gum (0.1%) were mixed and dissolved in 60°C hot water and cooled to 40°C to form a gel;

[0313] 2. Loaded with antimicrobial peptide (0.04%), encapsulated with pH-responsive microspheres, and solidified at 25°C.

[0314] Verification results:

[0315] Micellar particle size: 225±30nm (dynamic light scattering);

[0316] Gel strength: comparable to carrageenan, sol-gel transition at 35°C.

[0317] 3.3 Enzyme Response Layer (Lysine-Lysine Peptide Bond)

[0318] Preparation method:

[0319] 1. Synthesize lysine-lysine peptide bonds and immobilize the glucose complex enzyme preparation complex (0.05%) on the surface of the thermosensitive layer by thermal gelation (80°C for 30 minutes).

[0320] Verification results:

[0321] Enzymatic hydrolysis efficiency: After 10 hours of trypsin (1 mg / mL) treatment, the release rate is ≥87%.

[0322] Step 2 Triple Response Test (Feed Compliance)

[0323] 3.1 pH response test (simulated gastric environment)

[0324] Experimental conditions:

[0325] Medium: SGF (pH 3.0, 37°C), carrier mass 50 mg, volume 50 mL, oscillation rate 100 rpm.

[0326] Detection indicators: swelling degree, sodium butyrate release rate (HPLC, λ=210nm).

[0327] Experimental results:

[0328] in conclusion:

[0329] At pH 3.0, the swelling degree was 318% and the sodium butyrate release rate was 64% after 4 hours, which were in line with the target (320%, 65%).

[0330] 3.2 Thermosensitive response test (micelle disintegration rate)

[0331] Experimental conditions:

[0332] Medium: PBS (pH 7.4), temperature 25°C (control) and 40°C (experimental group).

[0333] Detection method: Laser particle size analyzer is used to monitor the changes in micelle particle size.

[0334] Experimental results:

[0335] in conclusion:

[0336] The disintegration rate at 40°C reaches 28.9% / h, which is 6.6 times that at 25°C, meeting the standard.

[0337] 3.3 Enzyme response test (simulating intestinal environment)

[0338] Experimental conditions:

[0339] Medium: SIF (pH 6.8, containing 1 mg / mL trypsin, 37°C).

[0340] Detection method: Glucose oxidase method (GOD-POD kit).

[0341] Experimental results:

[0342] in conclusion:

[0343] The 10-hour release rate was 87%, slightly lower than the target (92%), but in line with the requirements of feed applications.

[0344] Step 3: Flavor sustained release verification (feed compliance)

[0345] 3.1 Preparation of Vanillin + Sweetener + Soybean Lecithin Microcapsules

[0346] Preparation method:

[0347] 1. Vanillin (0.01%) + sweetener (0.04%) was mixed with soybean lecithin (mass ratio 1:2.4) and spray dried (inlet temperature 180°C, outlet temperature 80°C).

[0348] Verification results:

[0349] Microcapsule particle size: 90±25μm (laser particle size analyzer).

[0350] Encapsulation efficiency: vanillin + sweetener 86.5%, soybean lecithin 83.7% (HPLC and phosphomolybdic acid colorimetric method).

[0351] 3.2 Simulated digestion experiment

[0352] Experimental conditions:

[0353] 1. Gastric phase: SGF (pH 3.0, 37°C, 2 hours).

[0354] 2. Intestinal phase: SIF (pH 6.8, 37°C, 4 hours).

[0355] Detection indicators: vanillin residual rate, soybean lecithin release rate.

[0356] Experimental results:

[0357] in conclusion:

[0358] The vanillin residue rate is 2.9%, and the soybean lecithin release rate is 88%, both meeting the standards (≤3%, ≥88%).

[0359] 3.3 Overall conclusion of triple response test:

[0360] At pH 3.0, the swelling degree was 318% and the sodium butyrate release rate was 66% after 4 hours, which were in line with the target (320%, 65%).

[0361] The disintegration rate at 40°C reaches 28.9% / h, which is 6.6 times that at 25°C and meets the standard.

[0362] After adding trypsin, the release rate was 87% after 10 hours, slightly lower than the target (92%), but in line with the requirements of feed application.

[0363] Flavor sustained-release verification: After simulated digestion, the vanillin residual rate was 2.9% and the soybean lecithin release rate was 88%.

[0364] This experiment successfully verified the performance of the triple-responsive carrier and flavor sustained-release system while fully complying with feed regulations, and can be safely applied to the design of suckling pig starter feed.

[0365] 4. Declaration of Compliance

[0366] (1) Material compliance:

[0367] Sodium alginate, xanthan gum, locust bean gum, citric acid and gelatin are all included in the "Catalogue of Feed Additives".

[0368] The lysine-lysine peptide bond complies with the "Feed Additive Enzyme Preparation" standard (GB / T36861-2018).

[0369] Vanillin and sweeteners are used as feed flavoring agents and sweeteners, which comply with the "Catalogue of Feed Additives".

[0370] (2) Safety verification: Physical cross-linking avoids the risk of residual additives and complies with regulatory requirements.

[0371] 5. Experimental Flowchart

[0372] Preparation of triple response vector (feed compliance)

[0373] pH 3.0 simulated gastric fluid → swelling 318% / NaB release 66%;

[0374] 40℃ thermosensitive response → micelle disassembly rate 28.9% / h / antimicrobial peptide release;

[0375] Trypsin intestinal fluid → glucose complex enzyme release 87%;

[0376] Flavor microcapsule digestion → Vanillin residue 2.9% / Soy lecithin release 88%.

[0377] (2) Animal feeding experiments

[0378] 1. Purpose of the experiment

[0379] The purpose of this study was to verify the comprehensive improvement effect of the experimental group feed containing a triple-responsive targeted delivery system (pH / temperature / enzyme response) and flavor sustained-release technology on the growth performance, feed efficiency and intestinal health of suckling pigs, and compare it with conventional feed (control group).

[0380] 2. Experimental Design

[0381] (1) Experimental animals and groups

[0382] ①Breed: Duroc×Landrace×Large White hybrid suckling pig (suckling piglet).

[0383] ②Number: 240 (half male and half female, with birth age difference ≤12 hours, birth weight 1.4-1.6kg).

[0384] ③ Grouping:

[0385] A feeding experiment was conducted at a company-owned pig farm, raising pigs from birth to 35 days of age. Two types of creep feed were fed: a conventional and an experimental feed. Piglets were fed creep feed starting on day 3 of age and continued to be weaned at day 28. Weights were then measured and sampled for analysis.

[0386] Control group: conventional creep feed (granular powder, conventional type), 12 litters in total, 10 pigs per litter, totaling 120 pigs;

[0387] Experimental group: experimental creep feed (jelly, containing a triple-responsive carrier of sodium butyrate, glutamine, and a novel antimicrobial peptide) + flavored sustained-release microcapsules (vanillin + sweetener / soy lecithin), with a total of 12 litters, an average of 10 pigs per litter, and a total of 120 pigs.

[0388] ③ Feeding and management: Constant temperature (28-30℃), humidity 60%-70%, free access to drinking water, creep feed supplementary feeding from 7 days of age, uniform weaning at 28 days of age. Routine daily feeding and management.

[0389] Formulas for conventional and experimental creep feeds (same nutritional level of feed, same compound premix feed, see above)

[0390]

[0391] Data collection and indicators

[0392] (1) Growth performance indicators

[0393] (2) Intestinal morphology, intestinal flora and immune function indicators

[0394] 4. Experimental Results

[0395] Comparison of core data and analysis of biological significance between the experimental group (experimental creep feed) and the control group (conventional creep feed) at 28 days of age.

[0396] ①Growth performance

[0397] ②Intestinal morphology

[0398] ③Intestinal flora

[0399] ④Immune indicators

[0400] ⑤Immune function

[0401] Experimental Conclusion

[0402] (1) Feeding behavior: The experimental group's first feeding time was shortened by 50% (3 minutes vs. 6 minutes);

[0403] (2) Growth performance: experimental group post-weaning weight gain +11.8%; diarrhea rate ≤2%; feed intake increased +18.5%; feed-to-meat ratio ≤1.3; survival rate ≥95%;

[0404] (3) Intestinal morphology: jejunal villus height / crypt depth ratio (V / C) increased by +41%;

[0405] (4) Intestinal flora: Lactobacillus / Escherichia coli ratio increased by +248%;

[0406] (5) Immune indicators: serum IgA level (μg / mL) increased by +35%; ileal sIgA secretion increased by +50%;

[0407] (6) Immune function: The serum IL-10 in the experimental group increased by +40%, and TNF-α decreased by -60%.

[0408] 5. Comprehensive analysis and mechanism association

[0409] (1) Optimization of intestinal morphology → Improved growth performance: The increase in the jejunal villus height / crypt depth ratio (V / C) directly expanded the surface area for nutrient absorption, and combined with the reduction in the feed-to-meat ratio (1.28:1), it was shown that the experimental group feed significantly improved the energy and protein conversion efficiency.

[0410] (2) Microbial balance → enhanced immune function: The increased ratio of Lactobacillus / Escherichia coli (8.7 vs 2.5) inhibits the proliferation of pathogens, reduces intestinal inflammation (TNF-α↓60%), and promotes sIgA secretion (+50%), forming a positive "microbial-immunity" cycle.

[0411] (3) Balance of anti-inflammatory and pro-inflammatory factors → Improved health: The synergistic effect of serum IL-10↑40% and TNF-α↓60% reduces oxidative damage caused by weaning stress and indirectly promotes improved growth performance.

[0412] (4) Systemic-local immune linkage: The serum IgA (+35%) and ileal sIgA (+50%) levels were both increased, indicating that the experimental group feed activated systemic mucosal immunity and local intestinal immunity, forming a multi-level defense network.

[0413] 6. Experimental Summary

[0414] (1) Improved growth performance:

[0415] Weaning weight: 7.88kg in the experimental group was significantly higher than 7.05kg in the conventional group (+11.8%), which was attributed to the precise delivery of sodium butyrate + glutamine (enhanced intestinal absorption), antimicrobial peptides (cicada molt immune active peptides for antibacterial and anti-inflammatory effects) and glucose complex enzyme release (rapid digestion) by the triple carrier, and the sustained-release system improved feed utilization.

[0416] Meat-to-feed ratio: The experimental group's 1.28 was significantly lower than the conventional group's 1.82 (optimized by 29.7%), and was far better than the industry experience value (1.80), indicating that the experimental group's feed conversion efficiency reached the industry's advanced level.

[0417] (2) Intestinal health and economic benefits:

[0418] Diarrhea rate: Only 1.2% in the experimental group (target <2%), because the pH-responsive layer targetedly inhibited gastric pathogens, repaired the intestinal mucosal barrier, and reduced nutrient loss.

[0419] Survival rate: 98.2% in the experimental group was significantly higher than 94.5% in the conventional group, which directly reduced the death loss of each pig for farmers.

[0420] (3) Feed intake increase mechanism:

[0421] Flavored sustained-release microcapsules (vanillin + sweetener) masked the odor of feed and released an attractive aroma, increasing the feed intake of the experimental group to 385g / head / day (325g for the conventional group).

[0422] The experimental group of piglets performed significantly better than the control group in terms of intestinal morphology, immune function, growth performance, microbial balance and inflammation regulation, verifying the scientificity and practicality of intelligent responsive feed in achieving precise nutrient release through multi-signal coupling (pH-temperature-enzyme activity), providing an innovative solution for healthy pig farming.

[0423] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present invention should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A frankincense-flavored jelly-like intelligent response type suckling piglet creep feed, characterized in that: Includes the following components: Energy ingredients: puffed corn, whey powder, puffed rice flour; Protein ingredients: fermented soybean meal, hydrolyzed fish protein; Fat raw material: coconut oil; Smart response components: pH-sensitive sodium alginate microspheres, temperature-sensitive xanthan gum and locust bean gum compound gel, enzyme-sensitive lysine-lysine peptide bond crosslinking layer; Compound premix feed: contains vitamins, trace elements and amino acids; Functional additives: complex enzyme preparations, probiotics, sodium butyrate, antimicrobial peptides, glutamine; Flavor system: vanillin, sweetener, soybean lecithin complex microcapsules; Jelly base: konjac gum; Water: purified water with potassium sorbate; The intelligent response component realizes triple signal response through the three-level structure of "core-shell surface": The core is alginate microsphere loaded with sodium butyrate and glutamine; The middle layer is a xanthan gum and locust bean gum compound gel that encapsulates antimicrobial peptides; The outer shell is a glucose complex enzyme preparation complex cross-linked by lysine-lysine peptide bonds.

2. The frankincense-flavored jelly-like intelligent response type suckling piglet creep feed according to claim 1, characterized in that The addition amount of the intelligent response component is: pH-sensitive sodium alginate microspheres: 3kg / ton, loaded with 0.6kg / ton of sodium butyrate and 0.5kg / ton of glutamine; Thermosensitive xanthan gum and locust bean gum compound gel: 2kg / ton, loaded antimicrobial peptide 0.4kg / ton; Enzyme-sensitive lysine-lysine peptide bond cross-linking layer: 5kg / ton, embedded glucose complex enzyme preparation complex 0.5kg / ton.

3. The frankincense-flavored jelly-like intelligent response type suckling piglet creep feed according to claim 1, characterized in that The flavor system comprises: Vanillin 0.1kg / ton, release ≥70% within 30 minutes; Sweetener 0.4kg / ton; Soybean lecithin 1.2kg / ton, sprayed in the form of microcapsules, with an encapsulation rate ≥85%.

4. The frankincense-flavored jelly-like intelligent response type suckling piglet creep feed according to claim 1, characterized in that The functional additives include: Neutral protease and amylase complex enzyme preparation 0.2kg / ton; Bacillus subtilis 0.2kg / ton; Sodium butyrate 0.6kg / ton; Cicada slough immune active peptide 0.4kg / ton; Glutamine 0.5kg / ton.

5. The frankincense-flavored jelly-like intelligent response type suckling piglet creep feed according to claim 1, characterized in that The added amount of konjac gum in the jelly matrix is ​​8 kg / ton, a stable structure is formed by a thermal gelation method, and the water content is ≤10%.

6. A method for preparing the frankincense-flavored jelly-like intelligent responsive suckling piglet creep feed according to any one of claims 1 to 5, characterized in that: The following steps are involved: (1) Raw material pretreatment: The puffed corn and puffed rice flour were processed in a twin-screw extruder under the following conditions: temperature 125±5℃, speed 450±10rpm, gelatinization degree ≥95%; Fermented soybean meal was solid-state fermented with lactic acid bacteria for 48 hours under the following conditions: pH ≤ 5.0, urease activity ≤ 0.02 U / g; (2) Preparation of smart responsive microspheres: pH-responsive layer: 0.3% sodium alginate solution loaded with sodium butyrate and glutamine, spray-dried to form 12 mm particles; Thermosensitive layer: xanthan gum and locust bean gum compound gel encapsulates antimicrobial peptides and is cooled to 36-38°C to form a gel; Enzyme response layer: Lysine-lysine peptide bond cross-linking immobilizes glucose complex enzyme; (3) Mixing and jelly forming: The pretreated raw materials, smart response microspheres, and composite premix are mixed, and melted coconut oil is added; 0.8% konjac gum is dissolved in 75-80℃ purified water, stirred with the mixture and then vacuum degassed; Injection molding and curing, cutting into 5 × 5 × 5 mm cubes; (4) Post-processing: The surface is sprayed with vanillin sweetener ethanol solution and soybean lecithin microcapsules; Bacillus subtilis suspension spraying, 45 ± 2 ℃ hot air drying; Vacuum packed with built-in iron-based deoxidizer.

7. The preparation method according to claim 6, characterized in that In step (2): The spray drying conditions of the pH-responsive layer were an inlet temperature of 180°C and an outlet temperature of 80°C.

8. The preparation method according to claim 6, characterized in that In step (4): The spraying pressure is 0.3MPa, and the vanillin coverage rate is ≥90%; The survival rate of Bacillus subtilis was ≥85%.

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