Desiccated coconut fermented pig feed and preparation method thereof

Abstract

The invention provides a shredded coconut stuffing fermented pig feed and a preparation method thereof. The feed comprises 40-80 parts of shredded coconut stuffing, 13-20 parts of corn flour, 10-20 parts of soybean meal, 5-10 parts of fish meal, 1-3 parts of a fermentation accelerant and 0.5-2 parts of a compound functional microbial agent. The fermentation accelerant is composed of corn cob residues and glutamic acid residues according to the mass ratio of (2-4): 1, and the compound functional fungicide contains lactobacillus plantarum, aspergillus niger, saccharomyces cerevisiae, bacillus subtilis and clostridium butyricum. The preparation method comprises the following steps: drying and sieving the shredded coconut stuffing at 60-70 DEG C, mixing the shredded coconut stuffing with beta-glucanase, phytase and cellulase in a ratio of 1: (0.5-1), performing enzymolysis for 2-4 hours at 45-55 DEG C, performing sterilization and cooling, adding the fermentation accelerant, inoculating the compound functional microbial inoculum, performing aerobic propagation for 8-10 hours at 28-32 DEG C, performing anaerobic fermentation for 48-72 hours at 35-40 DEG C and humidity of 75-85%, and finally mixing the shredded coconut stuffing with the corn flour, the soybean meal and the fish meal to obtain the feed. The feed can be used for pig breeding.

Description

Technical Field

[0001] The invention relates to the field of feed preparation, and in particular to a coconut flakes fermented pig feed and a preparation method thereof. Background Art

[0002] Against the backdrop of continuous upgrading of the pig farming industry, feed costs account for 60%-70% of the total farming costs, and have become a key bottleneck restricting the improvement of industry efficiency. The development of efficient and low-cost feed raw materials and preparation processes is not only the core demand of enterprises to reduce costs and increase efficiency, but also an important direction for promoting the green and sustainable development of the industry. As the main by-product of the coconut processing industry, the annual output of coconut flakes continues to rise with the growth of global coconut consumption. Research data shows that the fat content in coconut flakes can reach 35%-45%, and the protein content is between 15%-20%. It is also rich in 18%-25% dietary fiber, and has the natural advantage of being converted into high-quality feed raw materials. In addition, coconut flakes also contain bioactive ingredients such as polyphenols and flavonoids, which provide it with broad application prospects in the field of functional feed development. Traditional coconut feed pretreatment methods, such as simple crushing, single enzymatic hydrolysis or natural fermentation, have been widely used, but the special fermentation process for coconut flakes raw materials still has the following technical bottlenecks: Low nutrient utilization efficiency: Coconut flakes itself contains a large amount of cellulose, hemicellulose and other components that are difficult for pigs to directly digest and absorb. Conventional fermentation processes cannot fully degrade them, resulting in the ineffective release of nutrients. After pigs eat coconut flakes, their nutrient absorption rate is low and the feed conversion rate is not high, which affects the growth rate and breeding efficiency of pigs.

[0003] Unstable fermentation quality: The current fermentation process lacks specificity in the selection and proportion of fermentation bacteria, making it difficult to ensure the stability and efficiency of the fermentation process. Furthermore, imprecise control of fermentation conditions such as temperature, humidity, and pH can easily lead to over- or under-fermentation, affecting the quality of the fermentation product and resulting in inconsistent quality across batches of coconut-fermented pig feed.

[0004] Residual anti-nutritional factors: Coconut flakes contain some anti-nutritional factors, such as phytic acid and mannan, which cannot be completely removed by conventional fermentation methods. Anti-nutritional factors can affect pigs' absorption of nutrients such as protein and minerals in feed, reducing the nutritional value of the feed. Long-term consumption may also have adverse effects on pigs' health. Summary of the Invention

[0005] In view of this, the present invention provides a coconut flakes fermented pig feed and a preparation method thereof to solve the above problems.

[0006] The technical solution of the present invention is achieved as follows: a coconut flakes fermented pig feed comprises the following raw materials in parts by weight: 40-80 parts of coconut flakes, 13-20 parts of corn flour, 10-20 parts of soybean meal, 5-10 parts of fish meal, 1-3 parts of fermentation promoter, and 0.5-2 parts of composite functional bacterial agent.

[0007] Furthermore, a coconut flakes fermented pig feed includes the following raw materials in parts by weight: 60 parts of coconut flakes, 18 parts of corn flour, 15 parts of soybean meal, 8 parts of fish meal, 2 parts of fermentation promoter, and 1.5 parts of composite functional bacterial agent.

[0008] Furthermore, the fermentation promoter is a mixture of xylose residue and glutamic acid residue in a mass ratio of (2-4):1, wherein the crude protein content is ≥25% and the reducing sugar content is ≥15%.

[0009] Furthermore, the composite functional bacterial agent includes: 30-40 parts of Lactobacillus plantarum, 20-30 parts of Aspergillus niger, 25-35 parts of Saccharomyces cerevisiae, 10-15 parts of Bacillus subtilis, and 5-10 parts of Clostridium butyricum.

[0010] Furthermore, the number of viable Lactobacillus plantarum is ≥ 2×10 9 CFU / g, viable Aspergillus niger count ≥1.5×10 9 CFU / g, number of viable Saccharomyces cerevisiae ≥1×10 9 CFU / g, viable Bacillus subtilis count ≥ 1×10 9 CFU / g, the number of viable Clostridium butyricum ≥1×10 9 CFU / g.

[0011] Furthermore, a method for preparing coconut flakes fermented pig feed comprises the following steps: S1, coconut pretreatment: fresh coconut meat is crushed and dried at 60-70 ° C to a moisture content of 8%-12%, and then passed through a 40-60 mesh sieve; S2. Composite enzymatic hydrolysis: The coconut flakes are pretreated with composite enzymatic hydrolysis to simultaneously degrade crude fiber and anti-nutritional factors; S3, multi-stage fermentation: the enzymatically hydrolyzed coconut flakes are subjected to aerobic expansion-anaerobic deep fermentation, and the fermentation is regulated in stages; S4, post-processing: mixing the fermented coconut flakes with corn flour, soybean meal and fish meal in proportion, and mixing at a rotation speed of 30-50 rpm for 10-15 minutes to obtain the coconut flakes fermented pig feed.

[0012] Furthermore, the composite enzymatic hydrolysis in step S2 is specifically to mix the coconut flakes and the composite enzyme preparation in a mass ratio of 1:0.5-1, enzymatically hydrolyze at 45-55° C. for 2-4 hours, sterilize at 60-70° C. for 15-20 minutes after enzymatic hydrolysis, and cool to 30-35° C.

[0013] Furthermore, the complex enzyme preparation comprises β-glucanase, phytase and cellulase in a mass ratio of 1:(0.5-1):(1.5-3.5).

[0014] Furthermore, the multi-stage fermentation in step S3 includes: a. Aerobic expansion stage: Add the enzymatically hydrolyzed coconut flakes to the fermentation accelerator and stir thoroughly for 15-20 minutes to form a uniform mixture. Inoculate the mixture with a composite functional bacterial agent and incubate at 28-32°C and an aeration rate of 0.8-1.2 vvm for 8-10 hours, stirring every 2 hours. b. Anaerobic deep fermentation stage: Place the material in a closed fermentation tank, fill it with nitrogen until the oxygen content is ≤1%, and ferment it at 35-40℃ and humidity 75%-85% for 48-72 hours. Stop the fermentation when the lactic acid content is ≥2.5g / 100g and the phytic acid degradation rate is ≥60%.

[0015] Furthermore, the coconut flakes fermented pig feed is used in pig farming.

[0016] Compared with the prior art, the present invention has the following beneficial effects: Based on the characteristics of coconut flakes, this invention uses a composite enzymatic pretreatment to break down cell wall structures, effectively degrading anti-nutritional factors such as phytic acid and NDF, eliminating phytic acid's inhibitory effect on mineral absorption and improving feed digestibility. A fermentation promoter formulated with xylose and glutamic acid residues provides a carbon and nitrogen source, and synergistic fermentation using multiple bacterial species, such as Lactobacillus plantarum and Aspergillus niger, creates a multi-stage "enzymatic hydrolysis-aerobic expansion-anaerobic fermentation" system. This improves feed palatability, inhibits the growth of harmful bacteria, and reduces the incidence of diarrhea. The small peptides, amino acids, and other substances produced by fermentation effectively enhance pig growth performance and meat quality. This effectively addresses the low digestibility and unstable fermentation quality of coconut flakes feed in existing technologies, providing a highly efficient and environmentally friendly new feed solution for pig farming. DETAILED DESCRIPTION

[0017] In order to better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention.

[0018] Unless otherwise specified, the experimental methods used in the examples of the present invention are all conventional methods.

[0019] Unless otherwise specified, the materials, reagents, etc. used in the examples of the present invention can be obtained from commercial sources.

[0020] Example 1 A coconut flakes fermented pig feed comprising the following raw materials in parts by weight: 40 parts of coconut flakes, 13 parts of corn flour, 10 parts of soybean meal, 5 parts of fish meal, 1 part of fermentation accelerator, and 0.5 part of composite functional bacterial agent; The fermentation promoter is a mixture of xylose residue and glutamic acid residue in a mass ratio of 2:1, wherein the crude protein content is ≥25% and the reducing sugar content is ≥15%; The composite functional bacterial agent includes: 30 parts of Lactobacillus plantarum, 20 parts of Aspergillus niger, 25 parts of Saccharomyces cerevisiae, 10 parts of Bacillus subtilis, and 5 parts of Clostridium butyricum. The number of viable Lactobacillus plantarum is ≥ 2×10 9 CFU / g, viable Aspergillus niger count ≥1.5×10 9 CFU / g, number of viable Saccharomyces cerevisiae ≥1×10 9 CFU / g, viable Bacillus subtilis count ≥ 1×10 9 CFU / g, the number of viable Clostridium butyricum ≥1×10 9 CFU / g.

[0021] Example 2 A coconut flakes fermented pig feed comprising the following raw materials in parts by weight: 80 parts of coconut flakes, 20 parts of corn flour, 20 parts of soybean meal, 10 parts of fish meal, 3 parts of fermentation accelerator, and 2 parts of composite functional bacterial agent; The fermentation promoter is a mixture of xylose residue and glutamic acid residue in a mass ratio of 4:1, wherein the crude protein content is ≥25% and the reducing sugar content is ≥15%; The composite functional bacterial agent includes: 40 parts of Lactobacillus plantarum, 30 parts of Aspergillus niger, 35 parts of Saccharomyces cerevisiae, 15 parts of Bacillus subtilis, and 10 parts of Clostridium butyricum. The number of viable Lactobacillus plantarum is ≥ 2×10 9 CFU / g, viable Aspergillus niger count ≥1.5×10 9 CFU / g, number of viable Saccharomyces cerevisiae ≥1×10 9 CFU / g, viable Bacillus subtilis count ≥ 1×10 9 CFU / g, the number of viable Clostridium butyricum ≥1×10 9 CFU / g.

[0022] Example 3 A coconut flakes fermented pig feed comprising the following raw materials in parts by weight: 60 parts of coconut flakes, 18 parts of corn flour, 15 parts of soybean meal, 8 parts of fish meal, 2 parts of fermentation accelerator, and 1.5 parts of composite functional bacterial agent; The fermentation promoter is a mixture of xylose residue and glutamic acid residue in a mass ratio of 3:1, wherein the crude protein content is ≥25% and the reducing sugar content is ≥15%; The composite functional bacterial agent includes: 35 parts of Lactobacillus plantarum, 25 parts of Aspergillus niger, 30 parts of Saccharomyces cerevisiae, 12 parts of Bacillus subtilis, and 8 parts of Clostridium butyricum. The number of viable Lactobacillus plantarum is ≥ 2×10 9 CFU / g, viable Aspergillus niger count ≥1.5×10 9 CFU / g, number of viable Saccharomyces cerevisiae ≥1×10 9 CFU / g, viable Bacillus subtilis count ≥ 1×109 CFU / g, the number of viable Clostridium butyricum ≥1×10 9 CFU / g.

[0023] The above examples 1-3 adopt the following preparation method: S1, coconut pretreatment: fresh coconut meat was crushed, dried at 65 ° C to a moisture content of 10%, and then passed through a 50 mesh sieve; S2, composite enzymatic hydrolysis: the coconut flakes were mixed with a composite enzyme preparation in a mass ratio of 1:0.8, and enzymatic hydrolysis was carried out at 50°C for 3 hours. After enzymatic hydrolysis, the mixture was sterilized at 65°C for 18 minutes and cooled to 32°C. The composite enzyme preparation was β-glucanase, phytase, and cellulase in a mass ratio of 1:0.8:2.5. S3, multi-stage fermentation: the enzymatically hydrolyzed coconut flakes are subjected to aerobic expansion and anaerobic deep fermentation: aerobic expansion stage: the enzymatic coconut was added to the fermentation promoter and stirred for 18 minutes to form a uniform mixture, the mixture was accessed to the composite functional bacteria agent, and cultured at 30 ° C, ventilation conditions of 1.0vvm for 9 hours, during which time it was stirred every 2 hours; b. Anaerobic deep fermentation stage: Place the material in a sealed fermentation tank, fill it with nitrogen until the oxygen content is ≤1%, and ferment it at 38°C and 80% humidity for 60 hours. Stop the fermentation when the lactic acid content is ≥2.5g / 100g and the phytic acid degradation rate is ≥60%; S4, post-processing: the fermented coconut flakes are mixed with corn flour, soybean meal and fish meal in proportion, and the mixture is mixed at a rotation speed of 40 rpm for 12 minutes to obtain the coconut flakes fermented pig feed.

[0024] Comparative Example 1 The difference between this comparative example and Example 3 is that step S2 only sterilizes without enzymatic hydrolysis, and other parameters are the same as Example 3.

[0025] Comparative Example 2 The difference between this comparative example and Example 3 is that the composite functional bacterial agent is replaced by a single Lactobacillus plantarum, and other parameters are the same as those in Example 3.

[0026] Comparative Example 3 The difference between this comparative example and Example 3 is that no fermentation promoter is added, and other parameters are the same as Example 3.

[0027] Comparative Example 4 The difference between this comparative example and Example 3 is that the multi-stage fermentation of S3 is replaced by a single-stage fermentation, the mixture is placed in a fermentation container, sealed and fermented at 30° C. for 4 days, and the other parameters are the same as in Example 3.

[0028] Test Example 1 The pig feeds prepared in Examples 1-3 and Comparative Examples 1-2 were tested for phytic acid degradation rate, neutral detergent fiber degradation rate, mannan residue, and lactic acid content; (1) Phytic acid degradation rate: Test standard: GB / T 18634-2009 "Determination of phytase activity in feed - Spectrophotometric method" Phytic acid degradation rate (%) = [(initial phytic acid content - residual phytic acid content) / initial phytic acid content] × 100%; (2) Neutral detergent fiber degradation rate: Test standard: GB / T20806-2022 "Determination of neutral detergent fiber (NDF) in feed" NDF degradation rate (%) = [(initial NDF content - residual NDF content) / initial NDF content] × 100% (3) Mannan residues: Test standard: NY / T1206-2006 (Determination of mannan in feed by high performance liquid chromatography) Mannan residue (g / 100g) = ×0.9 Where A: Sample absorbance corresponding to mannose concentration (mg / mL) B: Blank control absorbance corresponding to mannose concentration; C: slope of the standard curve; V: total volume of enzymatic hydrolysate (mL); n: dilution multiple; m: sample mass (g); 0.9: Coefficient for converting mannose to mannan (mannan contains 10% water or glycosidic bond loss).

[0029] (4) Lactic acid content: GB5009.157-2016 "Determination of organic acids in foods" method: Extraction: Ultrasonic extraction with ultrapure water for 30 minutes, filtered through a 0.45 μm filter membrane.

[0030] Chromatographic conditions: Chromatographic column: Aminex HPX-87H (300 × 7.8 mm) Mobile phase: 5mM H2SO4, flow rate 0.6mL / min Detector: UV detector (210nm) Quantification: External standard method (R²≥0.999 for calibration curve of lactic acid standard) Instrument: High Performance Liquid Chromatography (HPLC) Test results:

[0031] in conclusion: Phytic acid degradation rates: Examples 1-3 all achieved over 95%, significantly higher than the comparative examples (40.2%-71.8%). Comparative example 1 (no enzymatic hydrolysis) achieved a phytic acid degradation rate of only 40.2%, demonstrating that combined enzymatic hydrolysis is the core step for efficient phytic acid degradation.

[0032] NDF (neutral detergent fiber) degradation rate: The examples are 67.8%-68.2%, while the comparative examples 1-2 are all lower than 35%, and the comparative example 3 (without fermentation promoter) is only 49.2%, indicating that the synergistic fermentation of multiple strains and fermentation promoters can significantly enhance the fiber decomposition ability.

[0033] Mannan residues: The Examples showed residual levels of ≤1.2g / 100g, while those in Comparative Examples 1-3 ranged from 2.8-6.2g / 100g. Comparative Example 1 (no enzymatic hydrolysis) showed a high residual level of 6.2g / 100g, demonstrating that the dual effects of enzymatic hydrolysis and fermentation are key to reducing mannan residues. Compared to Comparative Example 4, the multi-stage fermentation process exhibits high microbial enzyme activity during the aerobic phase and sustained action during the anaerobic phase, resulting in a more thorough degradation of anti-nutritional factors such as phytic acid and fiber.

[0034] Lactic acid content: The examples had lactic acid contents of 4.0-4.5 g / 100 g, significantly higher than the comparative examples (1.3-2.6 g / 100 g). Example 3 (containing Clostridium butyricum) had the highest lactic acid content (4.5 g / 100 g), demonstrating that strain optimization (addition of Clostridium butyricum) can promote organic acid accumulation, improving feed palatability and intestinal health. The aerobic stage facilitates bacterial growth, while the anaerobic stage promotes organic acid accumulation. The single-stage fermentation in comparative example 4 lacks environmental transitions, resulting in low production of fermentation metabolites.

[0035] The present invention uses the process of "composite enzymatic hydrolysis + multi-strain collaborative fermentation + fermentation promoter + multi-stage fermentation" to efficiently degrade anti-nutritional factors such as phytic acid, fiber, and mannan in coconut feed, and significantly increase the content of beneficial metabolites such as lactic acid. Compared with a single process or traditional fermentation method, it has significant technical advantages and has important application value for improving the nutritional value of feed and animal growth performance.

[0036] Application Example 1- Growth promotion application for piglets during weaning period Experimental animals: 120 weaned piglets of the Duroc-Changda hybrid weighing (7.5±0.5) kg were randomly divided into two groups, with 60 pigs in each group (half male and half female). Feeding plan: Experimental group: Example 3 feed, replacing 30% of conventional feed, 4 meals per day, free access to drinking water, feeding period of 42 days (28 days to 70 days old) Control group: Commercially available conventional fermented pig feed (Twin 851 suckling pig feed) 28-35 days old: 300-400g / head; 26-50 days old: 400-600g / head; 51-70 days old: 600-1000g / head.

[0037] Application effect:

[0038] These results demonstrate that the feed, through composite enzymatic pretreatment and multi-strain synergistic fermentation, efficiently degrades antinutritional factors, enriches soluble protein, lactic acid, and other components, significantly improving digestion and absorption efficiency and improving intestinal microecology. The results demonstrate that the experimental feed outperformed the control group in growth performance, feed utilization, and intestinal health, demonstrating its promising application value.

[0039] Application example 2: Nutritional fortification of pregnant sows Experimental animals: 60 large-growing dual-purpose pregnant sows with a body condition score of 3.0±0.2 were randomly divided into two groups, with 30 sows in each group: Feeding plan: Test group: Example 3 feed, 3 kg per day per head in late pregnancy (4 weeks before delivery), combined with the basic diet (replacing 30% of the basic diet) Control group: basic diet + commercially available fermented feed (replacing 30% of the basic diet) Feeding period: 28 days.

[0040] The results show:

[0041] Results showed that in the pregnant sow feeding trial, litter weight of piglets in the experimental group (16.2 kg) increased by 47.3% compared to the control group (11.0 kg), indicating that the experimental feed significantly improved fetal development, likely due to the enrichment of small peptides and essential amino acids in the fermentation process, as well as nutrient transport regulated by probiotics. Sow backfat thickness (18.5 mm) increased by 52.9% compared to the control group (12.1 mm), demonstrating that the experimental feed effectively maintained sow body condition, reserved energy for lactation, and met the nutritional needs of late pregnancy. Intramuscular fat content (3.2%) increased by 52.4% compared to the control group (2.1%), indicating that the experimental feed improved pork quality. Its rich medium-chain fatty acids and fermentation products may promote optimal fat deposition and distribution. In summary, the experimental feed has significant advantages in improving sow reproductive performance and meat quality, and has potential for industrial application.

[0042] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A coconut flakes fermented pig feed, characterized by: The invention comprises the following raw materials in parts by weight: 40-80 parts of coconut flakes, 13-20 parts of corn flour, 10-20 parts of soybean meal, 5-10 parts of fish meal, 1-3 parts of fermentation accelerator and 0.5-2 parts of composite functional bacterial agent.

2. A coconut flakes fermented pig feed as claimed in claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 60 parts of coconut flakes, 18 parts of corn flour, 15 parts of soybean meal, 8 parts of fish meal, 2 parts of fermentation accelerator and 1.5 parts of composite functional bacterial agent.

3. A coconut flakes fermented pig feed as claimed in claim 1 or 2, characterized in that: The fermentation promoter is a mixture of xylose residue and glutamic acid residue in a mass ratio of (2-4):1, wherein the crude protein content is ≥25% and the reducing sugar content is ≥15%.

4. A coconut flakes fermented pig feed as claimed in claim 1 or 2, characterized in that: The composite functional bacterial agent comprises: 30-40 parts of Lactobacillus plantarum, 20-30 parts of Aspergillus niger, 25-35 parts of Saccharomyces cerevisiae, 10-15 parts of Bacillus subtilis, and 5-10 parts of Clostridium butyricum.

5. A coconut flakes fermented pig feed as claimed in claim 4, characterized in that: The number of viable Lactobacillus plantarum bacteria is ≥2×10 9 CFU / g, viable Aspergillus niger count ≥1.5×10 9 CFU / g, number of viable Saccharomyces cerevisiae ≥1×10 9 CFU / g, viable Bacillus subtilis count ≥ 1×10 9 CFU / g, the number of viable Clostridium butyricum ≥1×10 9 CFU / g.

6. The method for preparing a coconut flakes fermented pig feed as claimed in claim 1, wherein: The following steps are involved: S1, coconut pretreatment: fresh coconut meat is crushed and dried at 60-70 ° C to a moisture content of 8%-12%, and then passed through a 40-60 mesh sieve; S2, compound enzymatic hydrolysis: subjecting the desiccated coconut to compound enzymatic hydrolysis; S3, multi-stage fermentation: the enzymatically hydrolyzed coconut flakes are subjected to aerobic expansion-anaerobic deep fermentation, and the fermentation is regulated in stages; S4, post-processing: mixing the fermented coconut flakes with corn flour, soybean meal and fish meal in proportion, and mixing at a rotation speed of 30-50 rpm for 10-15 minutes to obtain the coconut flakes fermented pig feed.

7. The method for preparing a coconut flakes fermented pig feed according to claim 6, wherein: The composite enzymatic hydrolysis in step S2 is specifically to mix the coconut flakes and the composite enzyme preparation in a mass ratio of 1:0.5-1, enzymolyze at 45-55° C. for 2-4 hours, sterilize at 60-70° C. for 15-20 minutes after enzymolysis, and cool to 30-35° C.

8. The method for preparing a coconut flakes fermented pig feed according to claim 7, wherein: The complex enzyme preparation comprises beta-glucanase, phytase and cellulase in a mass ratio of 1:(0.5-1):(1.5-3.5).

9. The method for preparing a coconut flakes fermented pig feed according to claim 6, wherein: The multi-stage fermentation in step S3 includes: a. Aerobic expansion stage: Add the enzymatically hydrolyzed coconut flakes to the fermentation accelerator and stir thoroughly for 15-20 minutes to form a uniform mixture. Inoculate the mixture with a composite functional bacterial agent and incubate at 28-32°C and an aeration rate of 0.8-1.2 vvm for 8-10 hours, stirring every 2 hours. b. Anaerobic deep fermentation stage: Place the material in a closed fermentation tank, fill it with nitrogen until the oxygen content is ≤1%, and ferment it at 35-40℃ and humidity 75%-85% for 48-72 hours to terminate the fermentation.

10. Use of the coconut flakes fermented pig feed according to any one of claims 1 to 4 in pig farming.

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