Fermented soybean meal laying hen feed and preparation method thereof

Abstract

The invention provides a fermented soybean meal laying hen feed and a preparation method thereof, and belongs to the technical field of feeds. According to the application, nutrition absorption, intestinal health and metabolism regulation are taken as a core, the introduced fermented soybean meal degrades anti-nutritional factors through synergistic fermentation, small peptides and free amino acids which are easy to absorb are provided, the egg white protein synthesis efficiency is improved, and intestinal flora is optimized; the introduced composite organic acid-probiotic liquid additive is combined with organic acid and probiotics, so that the intestinal environment is improved, mineral absorption is enhanced, and pathogenic bacteria are inhibited; the added methionine / vitamin D3 mixed microcapsule accurately releases nutrition through a slow release and embedding technology, and synergistically promotes egg white protein synthesis and eggshell mineralization, and the three components are linked, so that nutrition absorption, intestinal health, metabolic transformation and reproductive output are optimized; meanwhile, by-products such as brown sugar and carrot residues are utilized, use of antibiotics is reduced, and the green feed development trend is met.

Description

Technical Field

[0001] The invention belongs to the technical field of feed, and relates to a fermented soybean meal laying hen feed and a preparation method thereof. Background Art

[0002] In modern farming, egg production is a complex process influenced by numerous factors. Key factors include the genetic background of the laying hen, feeding and management practices, and feed formulation. Genetics determine the growth potential and egg-laying performance of laying hens, while management practices influence the feeding environment and feed efficiency. However, feed formulation and composition also play a crucial role in this process, directly impacting the hen's nutrient absorption, health, and ultimately egg production.

[0003] Traditional chicken feeds typically use high-energy, low-protein formulas. This simple nutritional structure often fails to meet the comprehensive nutritional needs of laying hens at different growth stages. While high-energy feeds provide sufficient energy support, their insufficient protein content can lead to essential amino acid deficiencies in laying hens, thereby affecting egg white synthesis and egg production. This single nutritional strategy not only limits the production performance of laying hens, but also reduces feed conversion efficiency and increases feed waste.

[0004] Furthermore, many traditional feeds contain anti-nutritional factors, such as phytic acid and trypsin inhibitors, which negatively impact nutrient absorption in laying hens. Phytic acid binds to minerals, forming indigestible complexes that reduce the bioavailability of calcium, phosphorus, and other minerals. Trypsin inhibitors, on the other hand, inhibit protein digestion and reduce the release and absorption of amino acids. The presence of these anti-nutritional factors further increases the nutritional burden on laying hens, leading to decreased growth and egg production.

[0005] In this case, low feed conversion efficiency not only affects the health and production performance of laying hens, but may also lead to increased breeding costs. Feed waste, the occurrence of diseases, and reduced production performance will directly affect the economic benefits of farmers. Summary of the Invention

[0006] In view of the above problems, the purpose of the present invention is to provide a fermented soybean meal laying hen feed and a preparation method thereof. This application constructs a multi-dimensional optimization design based on the nutritional needs of laying hens, with "nutrient absorption + intestinal health + metabolic regulation" as the core, through the scientific combination of fermented soybean meal, compound organic acid-probiotic liquid additives and methionine / vitamin D3 mixed microcapsules. Fermented soybean meal degrades anti-nutritional factors through synergistic fermentation, provides easily absorbed small peptides and free amino acids, optimizes intestinal flora and improves the efficiency of egg white protein synthesis; the compound organic acid-probiotic liquid additive improves the intestinal environment through organic acids and probiotics, enhances mineral absorption and inhibits pathogens; methionine / vitamin D3 mixed microcapsules accurately release nutrients through sustained release and encapsulation technology, and promotes egg white protein synthesis and eggshell mineralization. The three work synergistically to optimize the egg-laying performance of laying hens from the perspectives of "nutrient absorption, intestinal health, metabolic conversion, and reproductive output", and embodies the concept of green feed development through high-value utilization of by-products and reduction of antibiotic use.

[0007] To achieve this object, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a method for preparing a fermented soybean meal laying hen feed, the method comprising:

[0009] S1: Putting stone powder and calcium hydrogen phosphate into a premixer, mixing, and sieving to obtain a mineral mixture; putting the mixture into a mixer, mixing with soybean oil, corn, fermented soybean meal, and rice bran to obtain a first premix feed; spraying a composite organic acid-probiotic liquid additive into the mixer to obtain a second premix feed; adding methionine / vitamin D3 mixed microcapsules, salt, and carrot residue to obtain a fermented soybean meal laying hen feed;

[0010] Wherein, the preparation method of fermented soybean meal is:

[0011] S11: Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae are mixed to obtain a mixed bacterial powder, brown sugar water is added, and the mixture is activated to obtain a bacterial liquid; soybean meal is steam sterilized, cooled to obtain a pretreated soybean meal, mixed with brown sugar, sprayed with the bacterial liquid, and stirred while spraying to obtain a fermentation liquid, which is placed in a sealed container, compacted to remove air, and fermented to obtain a pretreated fermented soybean meal, which is then dried to obtain a fermented soybean meal;

[0012] The preparation method of the composite organic acid-probiotic liquid additive is as follows:

[0013] S12: dispersing brown sugar in water, boiling, and then cooling to obtain a base liquid; adding pre-activated freeze-dried microbial powder, and fermenting to obtain a probiotic fermentation liquid; adding sodium lactate solution and sodium citrate solution, stirring and mixing, and then adding molasses to obtain a composite organic acid-probiotic liquid additive;

[0014] The preparation method of methionine / vitamin D3 mixed microcapsules is as follows:

[0015] S13: Mixing methionine powder with corn starch, spraying sodium alginate solution, and drying in a fluidized bed to obtain methionine microcapsules; preparing a saturated β-cyclodextrin solution, adding vitamin D3 oil, stirring and refrigerating to crystallize to obtain inclusion powder, mixing the inclusion powder with starch, and granulating to obtain vitamin D3 microcapsules; mixing the inclusion powder with methionine microcapsules, and sieving to obtain methionine / vitamin D3 mixed microcapsules.

[0016] As a preferred technical solution of the present invention, in step S1, the mass ratio of the stone powder to calcium hydrogen phosphate is (80-90): (12-15);

[0017] The mass ratio of the stone powder to soybean oil, corn, fermented soybean meal and rice bran is (80-90): (8-12): (670-690): (80-90): (75-85);

[0018] The mass volume ratio of the stone powder to the composite organic acid-probiotic liquid additive is (80-90): (1-1.2) kg / L;

[0019] The mass ratio of the stone powder to the methionine / vitamin D3 mixed microcapsules, salt, and carrot residue is (80-90): (1-2): (3-4): (20-25);

[0020] As a preferred technical solution of the present invention, in step S11, the mass ratio of Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae is 5-6:3:1, for example, it can be 5:3:1, 5.1:3:1, 5.2:3:1, 5.3:3:1, 5.4:3:1, 5.5:3:1, 5.6:3:1, 5.7:3:1, 5.8:3:1, 5.9:3:1 or 6:3:1, but is not limited to such values, and values ​​not mentioned in this numerical range are equally applicable.

[0021] In some optional embodiments, the mass fraction of the brown sugar water is 5-6wt.%, for example, it can be 5wt.%, 5.1wt.%, 5.2wt.%, 5.3wt.%, 5.4wt.%, 5.5wt.%, 5.6wt.%, 5.7wt.%, 5.8wt.%, 5.9wt.% or 6wt.%, but is not limited to such values, and values ​​not mentioned in this numerical range are equally applicable.

[0022] In some optional embodiments, the solid-liquid mass ratio of the mixed bacterial powder to brown sugar water is 1-2:100, for example, it can be 1:100, 1.1:100, 1.2:100, 1.3:100, 1.4:100, 1.5:100, 1.6:100, 1.7:100, 1.8:100, 1.9:100 or 2:100, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0023] In some optional embodiments, the activation temperature of the mixed bacterial powder and brown sugar water after mixing is 35-40°C, for example, it can be 35°C, 35.5°C, 36°C, 36.5°C, 37°C, 37.5°C, 38°C, 38.5°C, 39°C, 39.5°C or 40°C, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0024] In some optional embodiments, the activation time after the mixed bacterial powder is mixed with brown sugar water is 30-40 minutes, for example, it can be 30 minutes, 31 minutes, 32 minutes, 33 minutes, 34 minutes, 35 minutes, 36 minutes, 37 minutes, 38 minutes, 39 minutes or 40 minutes, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0025] During the activation, an intermittent shaking table was used for shaking for 2 minutes every 10 minutes;

[0026] In some optional embodiments, the temperature for steam sterilization of the soybean meal is 115-120°C, for example, 115°C, 115.5°C, 116°C, 116.5°C, 117°C, 117.5°C, 118°C, 118.5°C, 119°C, 119.5°C or 120°C, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0027] In some optional embodiments, the steam sterilization time of the soybean meal is 15-20 min, for example, it can be 15 min, 15.5 min, 16 min, 16.5 min, 17 min, 17.5 min, 18 min, 18.5 min, 19 min, 19.5 min or 20 min, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0028] In some optional embodiments, the amount of brown sugar added is 1-3% of the mass of the pretreated soybean meal, for example, it can be 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, 2.2%, 2.4%, 2.6%, 2.8% or 3%, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0029] In some optional embodiments, the water content of the fermentation broth is 40-45%, for example, it can be 40%, 40.5%, 41%, 41.5%, 42%, 42.5%, 43%, 43.5%, 44%, 44.5% or 45%, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0030] In some optional embodiments, the fermentation temperature of the fermentation broth is 35-40°C, for example, it can be 35°C, 35.5°C, 36°C, 36.5°C, 37°C, 37.5°C, 38°C, 38.5°C, 39°C, 39.5°C or 40°C, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0031] In some optional embodiments, the fermentation time of the fermentation broth is 48-72 hours, for example, it can be 48 hours, 50 hours, 52 hours, 54 hours, 56 hours, 58 hours, 60 hours, 62 hours, 64 hours, 66 hours, 68 hours, 70 hours or 72 hours, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0032] In some optional embodiments, the drying temperature of the pretreated fermented soybean meal is 50-60°C, for example, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C or 60°C, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0033] In some optional embodiments, the pretreated fermented soybean meal is dried to a moisture content of ≤12-15% to obtain fermented soybean meal, for example, 12%, 12.3%, 12.6%, 12.9%, 13.2%, 13.5%, 13.8%, 14.1%, 14.4%, 14.7% or 15%, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0034] As a preferred technical solution of the present invention, in step S12, the mass volume ratio of brown sugar to water is (50-60): (900-1000) g / mL;

[0035] In some optional embodiments, the brown sugar is dispersed in water and boiled for 5-10 minutes, for example, 5 minutes, 5.5 minutes, 6 minutes, 6.5 minutes, 7 minutes, 7.5 minutes, 8 minutes, 8.5 minutes, 9 minutes, 9.5 minutes or 10 minutes, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0036] In some optional embodiments, the brown sugar is dispersed in water, boiled, and then cooled to 30-40°C to obtain a base liquid, for example, it can be 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, 39°C or 40°C, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0037] In some optional embodiments, the mass ratio of Enterococcus faecalis to Bacillus subtilis in the pre-activated microbial freeze-dried powder is 1-2:1, for example, it can be 1:1, 1.1:1, 1.2:1, 1.3:1, 1.4:1, 1.5:1, 1.6:1, 1.7:1, 1.8:1, 1.9:1 or 2:1, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0038] In some optional embodiments, the amount of the freeze-dried microbial powder added is 1.5-2 g / L compared to the basic liquid level, for example, it can be 1.5 g / L, 1.55 g / L, 1.6 g / L, 1.65 g / L, 1.7 g / L, 1.75 g / L, 1.8 g / L, 1.85 g / L, 1.9 g / L, 1.95 g / L or 2 g / L, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0039] In some optional embodiments, the fermentation temperature after adding the pre-activated freeze-dried microbial powder to the base liquid is 35-40°C, for example, it can be 35°C, 35.5°C, 36°C, 36.5°C, 37°C, 37.5°C, 38°C, 38.5°C, 39°C, 39.5°C or 40°C, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0040] In some optional embodiments, the fermentation time after adding the pre-activated freeze-dried microbial powder to the base liquid is 24-30 hours, for example, it can be 24 hours, 24.6 hours, 25.2 hours, 25.8 hours, 26.4 hours, 27 hours, 27.6 hours, 28.2 hours, 28.8 hours, 29.4 hours or 30 hours, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0041] In some optional embodiments, the mass fraction of the sodium lactate solution is 60-70wt.%, for example, it can be 60wt.%, 61wt.%, 62wt.%, 63wt.%, 64wt.%, 65wt.%, 66wt.%, 67wt.%, 68wt.%, 69wt.% or 70wt.%, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0042] In some optional embodiments, the mass fraction of the sodium citrate solution is 50-60 wt.%, for example, it can be 50 wt.%, 51 wt.%, 52 wt.%, 53 wt.%, 54 wt.%, 55 wt.%, 56 wt.%, 57 wt.%, 58 wt.%, 59 wt.% or 60 wt.%, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0043] In some optional embodiments, the volume ratio of the probiotic fermentation broth to the sodium lactate solution and the sodium citrate solution is 5:2-3:1, for example, it can be 5:2:1, 5:2.1:1, 5:2.2:1, 5:2.3:1, 5:2.4, 5:2.5:1, 5:2.6, 5:2.7:1, 5:2.8:1, 5:2.9:1 or 5:3.1, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0044] In some optional embodiments, the mass ratio of the probiotic fermentation broth to molasses is 5:1-1.2, for example, it can be 5:1, 5:1.02, 5:1.04, 5:1.06, 5:1.08, 5:1.1, 5:1.12, 5:1.14, 5:1.16, 5:1.18 or 5:1.2, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0045] As a preferred technical solution of the present invention, in step S13, the mass ratio of the methionine powder to the corn starch is 1:1;

[0046] In some optional embodiments, the mass fraction of the sodium alginate solution is 5-6wt.%, for example, it can be 5wt.%, 5.1wt.%, 5.2wt.%, 5.3wt.%, 5.4wt.%, 5.5wt.%, 5.6wt.%, 5.7wt.%, 5.8wt.%, 5.9wt.% or 6wt.%, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0047] The mass volume ratio of the methionine powder to the sodium alginate solution is (100-110): (200-250) g / mL;

[0048] In some optional embodiments, the spraying rate of the sodium alginate solution is 5-8 mL / min, for example, it can be 5 mL / min, 5.3 mL / min, 5.6 mL / min, 5.9 mL / min, 6.2 mL / min, 6.5 mL / min, 6.8 mL / min, 7.1 mL / min, 7.4 mL / min, 7.7 mL / min or 8 mL / min, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0049] In some optional embodiments, the fluidized bed inlet air temperature is 45-50°C, for example, it can be 45°C, 45.5°C, 46°C, 46.5°C, 47°C, 47.5°C, 48°C, 48.5°C, 49°C, 49.5°C or 50°C, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0050] In some optional embodiments, the fluidized bed outlet air temperature is 35-40°C, for example, it can be 35°C, 35.5°C, 36°C, 36.5°C, 37°C, 37.5°C, 38°C, 38.5°C, 39°C, 39.5°C or 40°C, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0051] In some optional embodiments, the saturated β-cyclodextrin solution is prepared at 40-50°C, for example, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C or 50°C, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0052] In some optional embodiments, the mass ratio of vitamin D3 to β-cyclodextrin is 1:9-10, for example, it can be 1:9, 1:9.1, 1:9.2, 1:9.3, 1:9.4, 1:9.5, 1:9.6, 1:9.7, 1:9.8, 1:9.9 or 1:10, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0053] In some optional embodiments, the stirring speed after adding vitamin D3 oil to the saturated β-cyclodextrin solution is 600-700 rpm, for example, it can be 600 rpm, 610 rpm, 620 rpm, 630 rpm, 640 rpm, 650 rpm, 660 rpm, 670 rpm, 680 rpm, 690 rpm or 700 rpm, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0054] In some optional embodiments, the stirring time after adding the vitamin D3 oil to the saturated β-cyclodextrin solution is 1-1.5h, for example, it can be 1h, 1.05h, 1.1h, 1.15h, 1.2h, 1.25h, 1.3h, 1.35h, 1.4h, 1.45h or 1.5h, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0055] In some optional embodiments, the mass ratio of the inclusion powder to starch is 1:2-3, for example, it can be 1:2, 1:2.1, 1:2.2, 1:2.3, 1:2.4, 1:2.5, 1:2.6, 1:2.7, 1:2.8, 1:2.9 or 1:3, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0056] In some optional embodiments, the mass ratio of the methionine microcapsules to the vitamin D3 microcapsules is 4-5:1, for example, it can be 4:1, 4.1:1, 4.2:1, 4.3:1, 4.4:1, 4.5:1, 4.6:1, 4.7:1, 4.8:1, 4.9:1 or 5:1, but is not limited to such values, and values ​​not mentioned in this numerical range are also applicable.

[0057] In a second aspect, the present invention provides a fermented soybean meal laying hen feed.

[0058] In this application, fermented soybean meal is deeply modified by microbial fermentation technology to improve its nutritional value and functionality. During the fermentation process, Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae work together to break down macromolecular proteins into small peptides and free amino acids, providing laying hens with easily absorbed small molecule nitrogen sources. These nutrients can directly participate in the synthesis of egg white proteins (such as ovalbumin), significantly improving egg production performance. At the same time, anti-nutritional factors such as trypsin inhibitors and phytic acid in soybean meal are degraded during the fermentation process, reducing the obstruction to intestinal nutrient absorption of laying hens and improving the bioavailability of minerals (such as calcium and phosphorus). The beneficial bacteria (such as Lactobacillus plantarum) and its metabolites (such as short-chain fatty acids, lactic acid) produced during the fermentation process can regulate the structure of intestinal flora, inhibit the growth of pathogens, and stimulate the immune response of the intestinal wall, thereby enhancing the intestinal health of laying hens. In addition, the flavor substances (such as lactic acid and ethanol) generated by fermentation significantly improve the palatability of feed, promote the feed intake of laying hens, and provide a basic guarantee for high egg production rate.

[0059] In this application, a composite organic acid-probiotic liquid additive is introduced. The composite organic acid-probiotic liquid additive achieves the optimization of the intestinal environment of laying hens and the enhancement of mineral absorption through the combination of organic acid and probiotics. The addition of lactic acid and citric acid effectively reduces the pH value of the intestinal contents, creates an acidic environment that is not conducive to the growth of pathogens (such as Salmonella and Escherichia coli), thereby reducing the occurrence of intestinal inflammation. In addition, organic acids can form soluble organic acid salts with calcium and phosphorus, significantly improving the efficiency of mineral absorption and further improving the hardness and quality of eggshells. Probiotics Enterococcus faecalis and Bacillus subtilis occupy the intestinal surface through a competitive exclusion mechanism, effectively preventing the adhesion and colonization of pathogens, while strengthening the barrier function of the intestinal wall and reducing the inflammatory response caused by endotoxins. Probiotics also form a synergistic effect with the flora (such as Lactobacillus plantarum and Bacillus subtilis) in fermented soybean meal, jointly optimizing the intestinal microecological balance and further strengthening intestinal health. The introduction of molasses provides probiotics with the carbon source required for fermentation, which not only prolongs the active life of live bacteria, but also improves the stability of the compound liquid additive, while promoting its uniform dispersion in the feed and ensuring the effectiveness of the functional ingredients.

[0060] The present application introduces methionine / vitamin D3 mixed microcapsules. Methionine and vitamin D3 are essential nutrients for the growth and efficient egg production of laying hens. The introduction of their mixed microcapsules achieves precise nutrient release and metabolic regulation through sustained-release and encapsulation technology. Methionine, as the first limiting amino acid, is a key component for follicular development and egg white protein synthesis. Its deficiency will directly lead to a significant decrease in the egg production rate of laying hens. Methionine microcapsules wrapped with sodium alginate can avoid the destruction of methionine by gastric acid, ensure its slow release in the intestine, thereby improving its absorption efficiency and avoiding the problem of excessive waste caused by one-time release. Vitamin D3, as a core factor in regulating calcium and phosphorus metabolism, can significantly enhance the absorption of calcium in the small intestine and the function of the eggshell gland, thereby reducing the occurrence of soft-shell eggs, which is particularly important in the case of insufficient light in winter. Vitamin D3 microcapsules encapsulated by β-cyclodextrin inclusion technology significantly improve its stability to light, oxygen and high temperature. The combined supplementation of methionine and vitamin D3 not only forms a synergistic effect in the synthesis of egg white protein and the mineralization of bones and eggshells, but also forms a complete support closed loop from nutrient absorption to reproductive function.

[0061] The scientific combination and synergistic effect of the three functional additives in this application form an optimized system from nutrient supply to intestinal health to metabolic regulation. At the nutrient absorption level, fermented soybean meal provides laying hens with a quickly available and efficient nitrogen source by providing small peptides and free amino acids; at the intestinal health level, the compound organic acid-probiotic liquid additive provides animals with good intestinal function support by regulating the intestinal environment, improving mineral absorption, and optimizing the flora structure; at the metabolic function level, methionine / vitamin D3 mixed microcapsules supplement key limiting amino acids and calcium and phosphorus metabolic factors through precise nutrient release and regulation, significantly improving the egg white protein synthesis and eggshell quality of laying hens. A linkage mechanism of functional complementarity and synergistic enhancement is formed between the three, in which the probiotics in the fermented soybean meal and the live bacteria in the compound organic acid-probiotic liquid synergistically optimize the intestinal microecology, and the synergistic effect of methionine and vitamin D3 on egg production performance constructs a two-way promotion of egg white protein synthesis and eggshell formation, thereby achieving optimization from "nutrient absorption-intestinal health-metabolic conversion-reproductive output".

[0062] Compared with the prior art, the present invention has the following beneficial effects:

[0063] In this application, fermented soybean meal utilizes Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae to synergistically ferment, breaking down large molecular proteins into easily absorbed small peptides and free amino acids, increasing the efficiency of egg white protein synthesis and significantly improving egg production. It also degrades anti-nutritional factors (such as trypsin inhibitors and phytic acid) and increases mineral absorption. The beneficial bacteria and metabolites produced by fermentation optimize intestinal flora, inhibit pathogens, and enhance immune function. The flavor substances produced improve feed palatability, stimulate feeding, and provide comprehensive protection for efficient egg production in laying hens.

[0064] The composite organic acid-probiotic liquid additive introduced in this application optimizes the intestinal environment of laying hens and enhances mineral absorption through the combination of organic acid and probiotics. Lactic acid and citric acid reduce the pH value of the intestine, inhibit the growth of pathogens and reduce inflammation, while generating soluble organic acid salts to improve calcium and phosphorus absorption and improve eggshell quality. Probiotics (Enterococcus faecalis and Bacillus subtilis) inhibit the adhesion of pathogens through competitive exclusion, enhance the intestinal barrier function, and synergize with plant lactobacillus in fermented soybean meal to optimize the balance of intestinal microecology. Molasses provides a carbon source for probiotics, prolongs the active life of live bacteria, and at the same time improves the stability of the additive and the dispersibility of the feed, ensuring that the functional ingredients play their role efficiently.

[0065] The methionine / vitamin D3 mixed microcapsules introduced in this application achieve precise nutrient release and metabolic regulation through sustained-release and encapsulation technology. Methionine, as the first limiting amino acid, promotes follicular development and egg white protein synthesis. Its microcapsule form is sustained-released through sodium alginate, which improves absorption efficiency and avoids waste. Vitamin D3, as a core factor in calcium and phosphorus metabolism, improves stability through β-cyclodextrin encapsulation technology, enhances calcium absorption and eggshell gland function, and reduces the occurrence of soft-shell eggs, especially in winter when light is insufficient. The combined supplementation of the two synergistically promotes egg white protein synthesis and bone and eggshell mineralization, building a complete support system from nutrient absorption to reproductive function.

[0066] This application forms a multi-dimensional optimization design based on the nutritional needs of laying hens through the combination and design of three functional additives, with "nutrient absorption + intestinal health + metabolic regulation" as the core. The probiotics in the fermented soybean meal and the live bacteria in the compound organic acid-probiotic solution synergistically optimize the intestinal microecology, and the synergistic effect of methionine and vitamin D3 on egg production performance constructs a two-way promotion of egg white protein synthesis and eggshell formation, thereby achieving the optimization of "nutrient absorption, intestinal health, metabolic conversion, and reproductive output". In addition, the high-value utilization of by-products such as brown sugar and carrot residue reduces the use of antibiotics, which is in line with the trend of green development of modern feed. DETAILED DESCRIPTION

[0067] The technical solutions of the present invention are described in detail below with reference to specific embodiments. The embodiments described herein are specific embodiments of the present invention and are used to illustrate the concept of the present invention; these descriptions are explanatory and exemplary and should not be understood as limiting the embodiments of the present invention and the scope of protection of the present invention. In addition to the embodiments described herein, those skilled in the art can also adopt other obvious technical solutions based on the contents disclosed in the claims of this application and its specification, including technical solutions that adopt any obvious replacements and modifications made to the embodiments described herein.

[0068] The chemical reagents used in the examples and comparative examples of the present invention are all commercially available products without further purification or treatment.

[0069] Bacillus subtilis: deposited in China Center for Type Culture Collection (CCTCC), accession number: CCTCCAB 2018033;

[0070] Lactobacillus plantarum: deposited in China Center for Type Culture Collection (CCTCC), accession number: CCTCCAB 2010210;

[0071] Saccharomyces cerevisiae: deposited in China General Microorganism Culture Collection Center (CGMCC), with the accession number: CGMCC No. 21567;

[0072] Enterococcus faecalis: deposited in China General Microorganism Culture Collection Center (CGMCC), with the deposit number: CGMCC No.5092.

[0073] Example 1

[0074] This embodiment provides a fermented soybean meal laying hen feed and a preparation method thereof. The preparation method of the fermented soybean meal laying hen feed specifically comprises the following steps:

[0075] S1: 88 kg of stone powder and 14 kg of calcium hydrogen phosphate are put into a premixer, mixed, and sieved to obtain a mineral mixture; the mixture is put into a mixer with 10 kg of soybean oil, 680 kg of corn, 88 kg of fermented soybean meal, and 80 kg of rice bran to obtain a first premix feed; 1.1 L of a composite organic acid-probiotic liquid additive is atomized and sprayed into the mixer to obtain a second premix feed; 1.5 kg of methionine / vitamin D3 mixed microcapsules, 3.8 kg of salt, and 25 kg of carrot residue are added and mixed to obtain a fermented soybean meal laying hen feed;

[0076] The preparation method of fermented soybean meal is as follows:

[0077] S11: Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae are mixed in a mass ratio of 5.8:3:1 to obtain a mixed bacterial powder, and brown sugar water with a mass fraction of 5wt.% is added, wherein the solid-liquid mass ratio of the mixed bacterial powder to the brown sugar water is 1.8:100, and the mixture is activated at 36°C for 33 minutes to obtain a bacterial solution, and the mixture is shaken on an intermittent shaking table for 2 minutes every 10 minutes during the activation; soybean meal is steam sterilized at 118°C for 15 minutes, and the pretreated soybean meal is obtained after cooling, which is mixed with brown sugar, wherein the amount of brown sugar added is 2% of the mass of the pretreated soybean meal, and the bacterial solution is sprayed while stirring to obtain a fermentation liquid with a water content of 43%, which is placed in a sealed container, compacted to remove air, and fermented at 38°C for 56 hours to obtain a pretreated fermented soybean meal, which is then dried at 58°C to a moisture content of ≤12% to obtain a fermented soybean meal;

[0078] The preparation method of the composite organic acid-probiotic liquid additive is as follows:

[0079] S12: Disperse 58g of brown sugar in 900mL of water, boil for 5min, and then cool to 30°C to obtain a base liquid; add pre-activated microbial freeze-dried powder, wherein the mass ratio of Enterococcus faecalis and Bacillus subtilis in the microbial freeze-dried powder is 1.5:1, and the amount of microbial freeze-dried powder added is 1.9g / L compared to the base liquid level, and ferment at 38°C for 26h to obtain a probiotic fermentation liquid; add a sodium lactate solution with a mass fraction of 65wt.% and a sodium citrate solution with a mass fraction of 55wt.%, wherein the volume ratio of the probiotic fermentation liquid to the sodium lactate solution and the sodium citrate solution is 5:2.8:1, stir and mix evenly, then add molasses, wherein the mass ratio of the fermentation liquid to the molasses is 5:1.1, and mix to obtain a composite organic acid-probiotic liquid additive;

[0080] The preparation method of methionine / vitamin D3 mixed microcapsules is as follows:

[0081] S13: 105 g of methionine powder was mixed with 105 g of corn starch, and 240 mL of a sodium alginate solution with a mass fraction of 5.8 wt.% was sprayed at a spraying rate of 7 mL / min. The mixture was dried in a fluidized bed to obtain methionine microcapsules, wherein the inlet air temperature of the fluidized bed was 48°C and the outlet air temperature was 38°C; a saturated β-cyclodextrin solution was prepared at 45°C, and a vitamin D3 oil was added, wherein the mass ratio of vitamin D3 to cyclodextrin was 1:9. The mixture was stirred at 650 rpm for 1.2 h and then refrigerated for crystallization to obtain an inclusion powder, which was mixed with starch and granulated to obtain vitamin D3 microcapsules, wherein the mass ratio of the inclusion powder to starch was 1:2.5; the solution was mixed with methionine microcapsules, wherein the mass ratio of methionine microcapsules to vitamin D3 microcapsules was 4.8:1, and sieved to obtain methionine / vitamin D3 mixed microcapsules.

[0082] Example 2

[0083] This embodiment provides a fermented soybean meal laying hen feed and a preparation method thereof. The preparation method of the fermented soybean meal laying hen feed specifically comprises the following steps:

[0084] S1: 80 kg of stone powder and 13 kg of calcium hydrogen phosphate are placed in a premixer, mixed, and sieved to obtain a mineral mixture; the mixture is mixed with 8 kg of soybean oil, 686 kg of corn, 85 kg of fermented soybean meal, and 75 kg of rice bran in a mixer to obtain a first premix feed; 1.15 L of a composite organic acid-probiotic liquid additive is atomized and sprayed into the mixer to obtain a second premix feed; 1 kg of methionine / vitamin D3 mixed microcapsules, 3 kg of salt, and 20 kg of carrot residue are added and mixed to obtain a fermented soybean meal laying hen feed;

[0085] The preparation method of fermented soybean meal is as follows:

[0086] S11: Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae are mixed in a mass ratio of 5.5:3:1 to obtain a mixed bacterial powder, brown sugar water with a mass fraction of 5.5wt.%, wherein the solid-liquid mass ratio of the mixed bacterial powder to the brown sugar water is 1.5:100, and the mixture is activated at 38°C for 30min to obtain a bacterial solution, and the mixture is shaken on an intermittent shaking table for 2min every 10min; soybean meal is steam sterilized at 115°C for 18min, cooled to obtain a pretreated soybean meal, and mixed with brown sugar, wherein the amount of brown sugar added is 2.5% of the mass of the pretreated soybean meal, and the bacterial solution is sprayed while stirring to obtain a fermentation liquid with a water content of 40%, which is placed in a sealed container, compacted to remove air, and fermented at 35°C for 48h to obtain a pretreated fermented soybean meal, which is then dried at 50°C to a moisture content of ≤13% to obtain a fermented soybean meal;

[0087] The preparation method of the composite organic acid-probiotic liquid additive is as follows:

[0088] S12: Disperse 50g of brown sugar in 950mL of water, boil for 8min, and then cool to 35°C to obtain a base liquid; add pre-activated microbial freeze-dried powder, wherein the mass ratio of Enterococcus faecalis and Bacillus subtilis in the microbial freeze-dried powder is 1.8:1, and the amount of microbial freeze-dried powder added is 1.5g / L compared to the base liquid level, and ferment at 35°C for 28h to obtain a probiotic fermentation liquid; add a sodium lactate solution with a mass fraction of 68wt.% and a sodium citrate solution with a mass fraction of 50wt.%, wherein the volume ratio of the probiotic fermentation liquid to the sodium lactate solution and the sodium citrate solution is 5:2:1, stir and mix evenly, then add molasses, wherein the mass ratio of the fermentation liquid to the molasses is 5:1.15, and mix to obtain a composite organic acid-probiotic liquid additive;

[0089] The preparation method of methionine / vitamin D3 mixed microcapsules is as follows:

[0090] S13: 108 g of methionine powder was mixed with 108 g of corn starch, and 220 mL of a 5 wt.% sodium alginate solution was sprayed at a spraying rate of 6 mL / min, and the mixture was dried in a fluidized bed to obtain methionine microcapsules, wherein the inlet air temperature of the fluidized bed was 47°C and the outlet air temperature was 35°C; a saturated β-cyclodextrin solution was prepared at 48°C, and a vitamin D3 oil was added, wherein the mass ratio of vitamin D3 to cyclodextrin was 1:9.5, and the mixture was stirred at 680 rpm for 1.4 h and then refrigerated for crystallization to obtain an inclusion powder, which was mixed with starch and granulated to obtain vitamin D3 microcapsules, wherein the mass ratio of the inclusion powder to starch was 1:2.8; the solution was mixed with methionine microcapsules, wherein the mass ratio of methionine microcapsules to vitamin D3 microcapsules was 4:1, and sieved to obtain methionine / vitamin D3 mixed microcapsules.

[0091] Example 3

[0092] This embodiment provides a fermented soybean meal laying hen feed and a preparation method thereof. The preparation method of the fermented soybean meal laying hen feed specifically comprises the following steps:

[0093] S1: 85 kg of stone powder and 12 kg of calcium hydrogen phosphate are placed in a premixer, mixed, and sieved to obtain a mineral mixture; the mixture is mixed with 11 kg of soybean oil, 670 kg of corn, 80 kg of fermented soybean meal, and 85 kg of rice bran in a mixer to obtain a first premix feed; 1 L of a compound organic acid-probiotic liquid additive is atomized and sprayed into the mixer to obtain a second premix feed; 1.8 kg of methionine / vitamin D3 mixed microcapsules, 4 kg of salt, and 23 kg of carrot residue are added and mixed to obtain a fermented soybean meal laying hen feed;

[0094] The preparation method of fermented soybean meal is as follows:

[0095] S11: Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae are mixed in a mass ratio of 5:3:1 to obtain a mixed bacterial powder, brown sugar water with a mass fraction of 5.8wt.%, wherein the solid-liquid mass ratio of the mixed bacterial powder to the brown sugar water is 1:100, and the mixture is activated at 35°C for 35 minutes to obtain a bacterial solution, and the mixture is shaken on an intermittent shaking table for 2 minutes every 10 minutes during the activation; soybean meal is steam sterilized at 117°C for 17 minutes, and the pretreated soybean meal is obtained after cooling, which is mixed with brown sugar, wherein the amount of brown sugar added is 1% of the mass of the pretreated soybean meal, and the bacterial solution is sprayed while stirring to obtain a fermentation liquid with a water content of 45%, which is placed in a sealed container, compacted to remove air, and fermented at 40°C for 64 hours to obtain a pretreated fermented soybean meal, which is then dried at 55°C to a moisture content of ≤14% to obtain a fermented soybean meal;

[0096] The preparation method of the composite organic acid-probiotic liquid additive is as follows:

[0097] S12: Disperse 55g of brown sugar in 980mL of water, boil for 7min, and then cool to 38°C to obtain a base liquid; add pre-activated microbial freeze-dried powder, wherein the mass ratio of Enterococcus faecalis and Bacillus subtilis in the microbial freeze-dried powder is 1:1, and the amount of microbial freeze-dried powder added is 1.8g / L compared to the base liquid level, and ferment at 40°C for 24h to obtain a probiotic fermentation liquid; add a sodium lactate solution with a mass fraction of 60wt.% and a sodium citrate solution with a mass fraction of 60wt.%, wherein the volume ratio of the probiotic fermentation liquid to the sodium lactate solution and the sodium citrate solution is 5:2.5:1, stir and mix evenly, then add molasses, wherein the mass ratio of the fermentation liquid to the molasses is 5:1, and mix to obtain a composite organic acid-probiotic liquid additive;

[0098] The preparation method of methionine / vitamin D3 mixed microcapsules is as follows:

[0099] S13: 100 g of methionine powder was mixed with 100 g of corn starch, and 200 mL of sodium alginate solution with a mass fraction of 5.4 wt.% was sprayed at a spraying rate of 5 mL / min. The solution was dried in a fluidized bed to obtain methionine microcapsules, wherein the inlet air temperature of the fluidized bed was 45°C and the outlet air temperature was 37°C. A saturated β-cyclodextrin solution was prepared at 40°C, and a vitamin D3 oil solution was added, wherein the mass ratio of vitamin D3 to cyclodextrin was 1:10. The solution was stirred at 600 rpm for 1 hour and then refrigerated for crystallization to obtain an inclusion powder, which was mixed with starch and granulated to obtain vitamin D3 microcapsules, wherein the mass ratio of the inclusion powder to starch was 1:2. The solution was mixed with methionine microcapsules, wherein the mass ratio of methionine microcapsules to vitamin D3 microcapsules was 5:1, and sieved to obtain methionine / vitamin D3 mixed microcapsules.

[0100] Example 4

[0101] This embodiment provides a fermented soybean meal laying hen feed and a preparation method thereof. The preparation method of the fermented soybean meal laying hen feed specifically comprises the following steps:

[0102] S1: 90 kg of stone powder and 15 kg of calcium hydrogen phosphate are put into a premixer, mixed, and sieved to obtain a mineral mixture; the mixture is put into a mixer with 12 kg of soybean oil, 690 kg of corn, 90 kg of fermented soybean meal, and 82 kg of rice bran to obtain a first premix feed; 1.2 L of a composite organic acid-probiotic liquid additive is atomized and sprayed into the mixer to obtain a second premix feed; 2 kg of methionine / vitamin D3 mixed microcapsules, 3.5 kg of salt, and 24 kg of carrot residue are added and mixed to obtain a fermented soybean meal laying hen feed;

[0103] The preparation method of fermented soybean meal is as follows:

[0104] S11: Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae are mixed in a mass ratio of 6:3:1 to obtain a mixed bacterial powder, brown sugar water with a mass fraction of 6 wt.%, wherein the solid-liquid mass ratio of the mixed bacterial powder to the brown sugar water is 2:100, and the mixture is activated at 40° C. for 40 min to obtain a bacterial solution, and the mixture is shaken on an intermittent shaking table for 2 min every 10 min during the activation; soybean meal is steam sterilized at 120° C. for 20 min, and the pretreated soybean meal is obtained after cooling, which is mixed with brown sugar, wherein the amount of brown sugar added is 3% of the mass of the pretreated soybean meal, and the bacterial solution is sprayed while stirring to obtain a fermentation liquid with a water content of 42%, which is placed in a sealed container, compacted to remove air, and fermented at 36° C. for 72 h to obtain a pretreated fermented soybean meal, which is then dried at 60° C. to obtain a fermented soybean meal with a moisture content of ≤15%;

[0105] The preparation method of the composite organic acid-probiotic liquid additive is as follows:

[0106] S12: Disperse 60g of brown sugar in 1000mL of water, boil for 10min, and then cool to 40°C to obtain a base liquid; add pre-activated microbial freeze-dried powder, wherein the mass ratio of Enterococcus faecalis and Bacillus subtilis in the microbial freeze-dried powder is 2:1, and the amount of microbial freeze-dried powder added is 2g / L compared to the base liquid level, and ferment at 37°C for 30h to obtain a probiotic fermentation liquid; add a sodium lactate solution with a mass fraction of 70wt.% and a sodium citrate solution with a mass fraction of 58wt.%, wherein the volume ratio of the probiotic fermentation liquid to the sodium lactate solution and the sodium citrate solution is 5:3:1, stir and mix evenly, then add molasses, wherein the mass ratio of the fermentation liquid to the molasses is 5:1.2, and mix to obtain a composite organic acid-probiotic liquid additive;

[0107] The preparation method of methionine / vitamin D3 mixed microcapsules is as follows:

[0108] S13: 110 g of methionine powder was mixed with 110 g of corn starch, and 250 mL of a 6 wt.% sodium alginate solution was sprayed at a spraying rate of 8 mL / min, and the mixture was dried in a fluidized bed to obtain methionine microcapsules, wherein the inlet air temperature of the fluidized bed was 50°C and the outlet air temperature was 40°C; a saturated β-cyclodextrin solution was prepared at 50°C, and a vitamin D3 oil was added, wherein the mass ratio of vitamin D3 to cyclodextrin was 1:9.8, and the mixture was stirred at 700 rpm for 1.5 h and then refrigerated for crystallization to obtain an inclusion powder, which was mixed with starch and granulated to obtain vitamin D3 microcapsules, wherein the mass ratio of the inclusion powder to starch was 1:3; the mixture was mixed with methionine microcapsules, wherein the mass ratio of methionine microcapsules to vitamin D3 microcapsules was 4.5:1, and sieved to obtain methionine / vitamin D3 mixed microcapsules.

[0109] Comparative Example 1

[0110] This comparative example provides a fermented soybean meal laying hen feed, which differs from Example 1 in that, in S1, unfermented ordinary soybean meal is used instead of fermented soybean meal, and the other operating steps and process parameters are exactly the same as those in Example 1.

[0111] Comparative Example 2

[0112] This comparative example provides a fermented soybean meal laying hen feed, which differs from Example 1 in that molasses is not added in S12, and the other operating steps and process parameters are exactly the same as those in Example 1.

[0113] Comparative Example 3

[0114] This comparative example provides a fermented soybean meal laying hen feed, which differs from Example 1 in that, in S1, no composite organic acid-probiotic liquid additive is added, and the other operating steps and process parameters are exactly the same as those in Example 1.

[0115] Comparative Example 4

[0116] This comparative example provides a fermented soybean meal laying hen feed, which differs from Example 1 in that, in S13, methionine and vitamin D3 are not microencapsulated but directly mixed, and the other operating steps and process parameters are exactly the same as those in Example 1.

[0117] Comparative Example 5

[0118] This comparative example provides a fermented soybean meal laying hen feed, which differs from Example 1 in that, in S1, no methionine / vitamin D3 mixed microcapsules are added, and the other operating steps and process parameters are exactly the same as those in Example 1.

[0119] The performance of the fermented soybean meal laying hen feeds of Examples 1-4 and Comparative Examples 1-5 was tested. The specific process was as follows: laying hens in the peak laying period were fed according to the conventional feeding method. Ten replicate groups were set up for each test group, with 100 chickens in each group, and the test period was 10 weeks.

[0120] Average egg production rate: total egg production rate of each experimental group / (number of experimental days*total number of chickens in each experimental group)*100%;

[0121] Feed-to-egg ratio: total feed consumption of each experimental group / total egg weight of each experimental group;

[0122] The test results are shown in Table 1.

[0123] Table 1: Performance test results of fermented soybean meal laying hen feeds of Examples 1-4 and Comparative Examples 1-5

[0124] Average egg production rate / % Feed-to-egg ratio Example 1 92.56 2.05 Example 2 92.45 2.07 Example 3 92.42 2.08 Example 4 92.49 2.10 Comparative Example 1 86.75 2.36 Comparative Example 2 88.15 2.21 Comparative Example 3 86.23 2.34 Comparative Example 4 89.36 2.18 Comparative Example 5 84.67 2.42

[0125] From the test results of Example 1 and Comparative Example 1, it can be seen that when unfermented ordinary soybean meal is used instead of fermented soybean meal, the unfermented soybean meal contains higher levels of trypsin inhibitors and phytic acid. These anti-nutritional factors will inhibit the absorption of protein and minerals by laying hens, resulting in reduced egg white protein synthesis efficiency and deterioration of eggshell quality, thereby reducing egg production and increasing feed-to-egg ratio; secondly, the rich small peptides and free amino acids in fermented soybean meal are important sources for rapid absorption and egg white protein synthesis by laying hens. The large molecular proteins in unfermented soybean meal need to undergo complex decomposition in the intestines, and the absorption efficiency is lower, which increases feed consumption; and the beneficial bacteria and metabolites produced in fermented soybean meal have a significant effect on optimizing intestinal flora and inhibiting pathogens, while unfermented soybean meal cannot provide these functions, resulting in a decline in intestinal health, further affecting production performance.

[0126] From the test results of Example 1 and Comparative Example 2, it can be seen that molasses, as a carbon source for probiotics, can significantly prolong the active lifespan and survival rate of probiotics. Without the addition of molasses, the number of probiotics in the composite organic acid-probiotic liquid additive is reduced, and the content of live bacteria is insufficient to effectively optimize the intestinal flora; molasses enhances the stability and dispersibility of the liquid additive, ensuring the uniform distribution of organic acids and probiotics in the feed. Failure to add molasses will lead to uneven acidification of organic acids, weaken the inhibitory effect on intestinal pathogens, and increase the risk of intestinal inflammation; insufficient probiotics will lead to a decrease in intestinal barrier function and immune regulation ability, further affecting the absorption efficiency of nutrients and egg production performance of laying hens.

[0127] From the test results of Example 1 and Comparative Example 3, it can be seen that the acidifying effect of the composite organic acid reduces the pH value of the intestine, inhibits pathogens, and protects intestinal health. Failure to add the additive will lead to the deterioration of the intestinal acid-base environment, the growth of pathogens, an increase in the incidence of inflammation, and an impact on feed conversion efficiency; the composite organic acid can form soluble organic acid salts with calcium and phosphorus, improve the absorption rate of minerals, and thus improve the hardness and quality of the eggshell. Failure to add the additive will reduce the utilization rate of minerals, increase the proportion of soft-shell eggs and defective eggs, and lead to a decrease in egg production; the probiotics in the liquid additive inhibit pathogens through a competitive exclusion mechanism and optimize the balance of intestinal flora. Failure to add probiotics will weaken their protective effect on the immune function of the intestinal wall, further affecting nutrient absorption and egg production performance.

[0128] From the test results of Example 1 and Comparative Example 4, it can be seen that vitamin D3 is sensitive to light, oxygen and high temperature. Direct mixing will lead to a large amount of loss during feed processing and storage, reducing its actual bioavailability, thereby weakening the regulatory effect on calcium and phosphorus metabolism, affecting eggshell quality and egg production performance; direct addition of methionine will be quickly released in the stomach, resulting in partial waste or degradation, and unable to fully participate in the synthesis of egg white protein. Microencapsulated methionine ensures its uniform release in the small intestine through sustained-release technology, thereby improving absorption efficiency; microencapsulation of methionine and vitamin D3 can synergistically optimize egg white protein synthesis and eggshell mineralization. Failure to microencapsulate will weaken the synergy between the two, resulting in an increase in feed-to-egg ratio and a decrease in egg production rate.

[0129] The test results of Example 1 and Comparative Example 5 indicate that methionine is an important precursor for the synthesis of egg white protein in laying hens. Its deficiency directly leads to decreased egg white protein synthesis efficiency, significantly reducing egg production. Vitamin D3 is a core factor in regulating calcium and phosphorus metabolism. Its failure to supplement leads to decreased calcium absorption efficiency, reduced eggshell hardness, and an increased proportion of soft-shell eggs, further impacting egg production. Combined supplementation of methionine and vitamin D3 forms a comprehensive support system for egg white protein synthesis and eggshell mineralization. Failure to add the microcapsules results in insufficient overall nutritional support, significantly improving the feed-to-egg ratio.

[0130] The above description is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention fall within the protection scope and disclosure scope of the present invention.

Claims

1. A method for preparing fermented soybean meal laying hen feed, characterized in that: The preparation method is: S1: Stone powder and calcium hydrogen phosphate are put into a premixer, mixed, and sieved to obtain a mineral mixture; the mixture is put into a mixer with soybean oil, corn, fermented soybean meal, and rice bran to obtain a first premix feed; a compound organic acid-probiotic liquid additive is atomized and sprayed into the mixer to obtain a second premix feed; methionine / vitamin D3 mixed microcapsules, salt, and carrot residue are added and mixed to obtain a fermented soybean meal laying hen feed.

2. The method for preparing a fermented soybean meal laying hen feed according to claim 1, wherein: In S1: The mass ratio of the stone powder to calcium hydrogen phosphate is (80-90): (12-15); The mass ratio of the stone powder to soybean oil, corn, fermented soybean meal and rice bran is (80-90): (8-12): (670-690): (80-90): (75-85); The mass volume ratio of the stone powder to the composite organic acid-probiotic liquid additive is (80-90): (1-1.2) kg / L; The mass ratio of the stone powder to the methionine / vitamin D3 mixed microcapsules, salt and carrot residue is (80-90): (1-2): (3-4): (20-25).

3. The method for preparing a fermented soybean meal laying hen feed according to claim 1, wherein: In S1: the preparation method of the fermented soybean meal is: S11: Bacillus subtilis, Lactobacillus plantarum, and Saccharomyces cerevisiae are mixed to obtain a mixed bacterial powder, brown sugar water is added, and the mixture is activated to obtain a bacterial liquid; soybean meal is steam-sterilized, cooled to obtain a pretreated soybean meal, mixed with brown sugar, sprayed with the bacterial liquid, and stirred while spraying to obtain a fermentation liquid, which is placed in a sealed container, compacted to remove air, fermented to obtain a pretreated fermented soybean meal, and dried to obtain a fermented soybean meal.

4. The method for preparing a fermented soybean meal laying hen feed according to claim 3, wherein: In S11: The mass ratio of the Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae is 5-6:3:1; The fermentation temperature of the fermentation liquid is 35-40°C; The fermentation time of the fermentation liquid is 48-72h; The pretreated fermented soybean meal is dried until the moisture content is ≤12-15% to obtain fermented soybean meal.

5. The method for preparing a fermented soybean meal laying hen feed according to claim 1, wherein: In S1, the preparation method of the composite organic acid-probiotic liquid additive is: S12: Dispersing brown sugar in water, boiling and cooling to obtain a base liquid; adding pre-activated freeze-dried microbial powder and fermenting to obtain a probiotic fermentation liquid; adding sodium lactate solution and sodium citrate solution, stirring and mixing evenly, and then adding molasses to obtain a composite organic acid-probiotic liquid additive.

6. The method for preparing a fermented soybean meal laying hen feed according to claim 5, characterized in that: In S12: The mass ratio of Enterococcus faecalis to Bacillus subtilis in the pre-activated freeze-dried microbial powder is 1-2:1; The volume ratio of the probiotic fermentation broth to the sodium lactate solution and the sodium citrate solution is 5:2-3:1; The mass ratio of the probiotic fermentation liquid to molasses is 5:1-1.

2.

7. The method for preparing a fermented soybean meal laying hen feed according to claim 1, wherein: In S1, the preparation method of the methionine / vitamin D3 mixed microcapsules is: S13: Mixing methionine powder with corn starch, spraying sodium alginate solution, and drying in a fluidized bed to obtain methionine microcapsules; preparing a saturated β-cyclodextrin solution, adding vitamin D3 oil, stirring and refrigerating to crystallize to obtain inclusion powder, mixing the inclusion powder with starch, and granulating to obtain vitamin D3 microcapsules; mixing the inclusion powder with methionine microcapsules, and sieving to obtain methionine / vitamin D3 mixed microcapsules.

8. The method for preparing a fermented soybean meal laying hen feed according to claim 7, wherein: In S13: The mass ratio of the methionine powder to corn starch is 1:1; The mass ratio of vitamin D3 to β-cyclodextrin is 1:9-10; The mass ratio of the methionine microcapsules to the vitamin D3 microcapsules is 4-5:

1.

9. A fermented soybean meal laying hen feed, characterized in that: Prepared according to the preparation method according to any one of claims 1 to 8.