Pig feed containing natural plant components and preparation process thereof

Abstract

The invention discloses a pig feed containing natural plant components and a preparation process thereof, and particularly relates to the technical field of animal nutrition and feed. The pig feed consists of a basal feed and an additive containing natural plant components, wherein the additive containing the natural plant components is modified purslane enzymolysis extract embedded particles. The preparation method comprises the following steps: preparing a portulaca oleracea enzymatic hydrolysis extract rich in betaine and alpha-linolenic acid through the steps of composite wall-breaking enzymatic hydrolysis, phospholipase treatment and the like, and then carrying out active core construction, phosphorylated silk protein oligopeptide coating, epoxy propyl trimethyl ammonium chloride modification and sodium lignin sulfonate modification to obtain embedded particles with high stability. And finally, mixing the embedded particles with a basal feed, granulating, drying and cooling to obtain a finished product. According to the invention, through embedding and surface modification technologies, the problem that active ingredients of purslane are easy to dilute and difficult to reach an effective concentration in pig intestines is solved, the lipid metabolism of pigs is improved, the oxidation resistance is realized, the intestinal environment is regulated, and the purslane feed additive is suitable for large-scale breeding application of pigs.

Description

Technical Field

[0001] This invention relates to the field of animal nutrition and feed technology, and in particular to a pig feed containing natural plant ingredients and its preparation process. Background Technology

[0002] The field of animal nutrition and feed processing technology encompasses systematic research and practice in areas such as the nutritional requirements of economic and companion animals, the development and utilization of feed raw material resources, diet formulation design, efficient feed conversion, and quality control. The core of this technology lies in a deep understanding of animal digestive physiology and metabolic mechanisms. Based on the animal's breed, age, growth stage, production performance goals, and specific health condition, a balanced diet is scientifically and rationally determined and formulated to meet all its nutrient requirements. This includes precise quantification and synergistic design of energy substances such as carbohydrates and fats, structural and functional substances such as proteins and amino acids, regulatory substances such as vitamins, and macro- and micro-elements such as minerals. This can maximize the animal's growth rate, reproductive efficiency, product quality, and health level.

[0003] Patent CN119054797B uses a variety of natural plant extracts as core active ingredients, combined with modified sodium alginate-coated turtle peptides as synergistic additives, and then combines them with basic feed, compound trace elements and compound vitamins to form a complete feed.

[0004] Patent CN117643344B describes a patent that uses a special fermentation and stepwise enzymatic hydrolysis process to prepare compound extracts of plantain and prunella vulgaris, compound extracts of purslane and sweet potato vines and leaves, and extracts of eucommia leaves. These extracts are added to basic feed, and the active ingredients in the extracts can promote the proliferation of immune cells, regulate intestinal flora, scavenge free radicals, and enhance the immunity of pigs.

[0005] Patent CN119931991B consists of a substrate, flavor additives, nutritional supplements, and auxiliary bacterial enzyme preparations. The auxiliary bacterial enzyme preparations contain a specific ratio of probiotics and multiple enzymes, and are pH-adjusted to suit the piglet's stomach environment. The preparation process uses a two-stage maturation process, and the liquid feeding mode reduces dust in the pigpen, lowers the risk of respiratory diseases, and at the same time increases the pig's feed intake and daily weight gain, reduces the feed conversion ratio, and increases breeding profits.

[0006] Purslane is rich in various active ingredients and has the effects of improving lipid metabolism, anti-oxidation and regulating the intestinal environment in animal nutrition. However, adding purslane powder or ordinary extract directly to pig feed still faces the problem that it is easily diluted in the intestine and difficult to achieve an effective concentration.

[0007] Therefore, this invention proposes a pig feed containing natural plant ingredients and its preparation process. Summary of the Invention

[0008] The main objective of this invention is to provide a pig feed containing natural plant ingredients and its preparation process, which can effectively solve the above-mentioned problems.

[0009] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A pig feed containing natural plant ingredients and its preparation process, the specific steps of which are as follows: A pig feed containing natural plant ingredients includes a basal feed and natural plant ingredient additives; wherein the basal feed comprises, by weight, 40-65 parts corn flour, 15-30 parts soybean meal, 3-10 parts wheat bran, 1-6 parts vegetable oil, and 0.5-3 parts premix; and the natural plant ingredient additives are modified purslane enzymatic hydrolysate encapsulated granules.

[0010] Preferably, the modified purslane enzymatic hydrolysate encapsulated particle structure consists of a functional shell coating a core composed of an active core made up of the purslane enzymatic hydrolysate; the purslane enzymatic hydrolysate contains betaine and α-linolenic acid; Preferably, the functional shell of the purslane enzymatic hydrolysate encapsulated particles is formed of a protein or polypeptide material, wherein the protein or polypeptide material includes one of phosphorylated silk protein peptide, zein, soy protein isolate, whey protein, and sodium caseinate.

[0011] Preferably, the preparation steps of the purslane enzymatic hydrolysis extract encapsulated particles are as follows: sulfonated lignin oligomers are added to the purslane enzymatic hydrolysis extract, followed by the addition of polydodecyl lactone to form an active core. Phosphorylated silk protein short peptides are added to encapsulate the core, forming an encapsulated particle dispersion. The pH is adjusted to 8.5–9.2, glycidyltrimethylammonium chloride is added for surface modification, and the pH is adjusted to 7.0–7.4. After ultrafiltration and centrifugation, sodium lignin sulfonate is added for final surface modification to obtain the target particles.

[0012] More preferably, the degree of sulfonation of the sulfonated lignin oligomer is 1.5 to 2.0 meq / g.

[0013] More preferably, the number-average molecular weight Mn of the polydodecyl lactone is 1500 to 3000.

[0014] More preferably, the phosphorylated silk protein short peptide has a molecular weight of 2-5 kDa and a phosphorylation degree of 10-15%.

[0015] Preferably, the average particle size of the encapsulated particles of the modified purslane enzymatic hydrolysis extract is 50–150 μm.

[0016] Preferably, the preparation steps of the purslane enzymatic hydrolysis extract in the pig feed containing natural plant components are as follows: 1) Crush purslane into 40-60 mesh, adjust the pH to 5.0-5.5 with disodium citrate-1-phosphate buffer, add compound cell wall breaking enzyme and stir at 45-50℃ for 2-3 hours; 2) Adjust the pH of the above enzymatic hydrolysate to 7.5-8.5, add phospholipase and calcium chloride, and gently stir at 50-55°C for 1-2 hours; 3) Rapidly heat to 80-90℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge to obtain purslane enzymatic hydrolysis extract rich in betaine and α-linolenic acid.

[0017] Preferably, the composite cell wall-breaking enzyme in step 1 is a mixture of cellulase, pectinase and β-glucanase in a mass ratio of (2-3):(1-2):1, and the total amount added is 0.5% to 2.0% of the mass of purslane.

[0018] A method for preparing pig feed containing natural plant ingredients, characterized by comprising the following steps: S1: Weigh out corn flour, soybean meal, wheat bran, vegetable oil and premix according to the formula, mix them evenly to obtain the basic feed mixture; S2: The modified purslane enzymatic hydrolysis extract granules are mixed with the basic feed mixture in a certain proportion; S3: The mixture from S2 is granulated, dried, and cooled to obtain the pig feed containing natural plant ingredients.

[0019] Preferably, the amount of modified purslane enzymatic hydrolysate encapsulated granules added in step S2 is 0.1% to 0.5% of the total weight of the base feed.

[0020] Preferably, the modified purslane enzymatic hydrolysis extract encapsulated particles in step S2 are uniformly sprayed onto the surface of the mixture in dry powder form, and then granulated.

[0021] Compared with the prior art, the present invention has the following beneficial effects: 1. This invention constructs purslane enzymatic hydrolysis extract into an embedded particle structure characterized by a core-functional shell, effectively protecting active ingredients such as betaine and α-linolenic acid. Through the functional shell formed by protein or polypeptide materials, the particle surface is modified with glycidyltrimethylammonium chloride, causing the particle surface to change from negative to positive charge. This allows it to electrostatically adsorb onto the negatively charged mucus layer and cell membrane on the intestinal mucosa, thereby prolonging the retention time of the particles in the intestine and improving the bioavailability of purslane active ingredients in pigs.

[0022] 2. The embedded shell of the present invention gradually dissolves or swells in the near-neutral pH environment of the middle and posterior part of the intestine, and the active core begins to slowly and continuously release betaine and α-linolenic acid, so that the natural plant ingredient additive can play a role at a low addition ratio, which is beneficial to reduce feed costs and avoid adverse effects on the palatability of pigs.

[0023] 3. The encapsulated particles in this invention effectively prevent the active ingredients from being rapidly diluted or destroyed in the acidic environment of the stomach. They gradually swell or are released in the near-neutral environment of the intestine, which is more in line with the digestive characteristics of piglets with weak stomachs and strong intestines. This effectively solves the physiological deficiencies of piglets, such as short intestinal length, fast peristalsis, and limited effective absorption time. Attached Figure Description

[0024] Figure 1 This is a flowchart illustrating the preparation of pig feed containing natural plant components according to the present invention; Detailed Implementation

[0025] The endpoints and any values ​​of the ranges disclosed in this invention are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this invention.

[0026] A pig feed containing natural plant ingredients, the specific implementation steps are as follows: Figure 1 As shown.

[0027] The preparation of the encapsulated particles of purslane enzymatic hydrolysis extract includes the preparation of purslane enzymatic hydrolysis extract, and the preparation steps are as follows: 1) Crush purslane into 40-60 mesh, adjust the pH to 5.0-5.5 with disodium citrate-1-phosphate buffer, add a mixture of cellulase, pectinase and β-glucanase in a mass ratio of (2-3):(1-2):1, the amount of which is 0.5%-2.0% of the mass of purslane, and stir at 45-50℃ for 2-3 hours; 2) Adjust the pH of the above enzymatic hydrolysate to 7.5-8.5, add phospholipase and calcium chloride, and gently stir at 50-55°C for 1-2 hours; 3) Rapidly heat to 80-90℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge to obtain purslane enzymatic hydrolysis extract rich in betaine and α-linolenic acid.

[0028] The preparation steps for the encapsulated particles of purslane enzymatic hydrolysis extract are as follows: Take the enzymatic hydrolysis extract of purslane and place it in a reactor. Under the conditions of gentle stirring at 45-55℃ and 300-500rpm, slowly add an aqueous solution of sulfonated lignin oligomer with a sulfonation degree of 1.5-2.0 meq / g and continue stirring for 20-40 minutes to ensure thorough mixing and adsorption.

[0029] While maintaining the same temperature and stirring speed, a solution containing polydodecyl lactone was added dropwise at a rate of 1–2 mL / s. After the addition, the reaction continued for 1–2 hours, and a homogeneous suspension was formed through hydrophobic interactions and intermolecular forces.

[0030] While continuously stirring at room temperature, protein or peptide materials are slowly added. In this case, an aqueous solution of phosphorylated silk protein short peptides is used. The negatively charged phosphorylated silk protein short peptides deposit around the core surface material through electrostatic attraction and hydrogen bonding. The protein or peptide materials include one of the following: phosphorylated silk protein short peptides, zein, soy protein isolate, whey protein, and sodium caseinate.

[0031] After stirring for 30–60 minutes, slowly adjust the pH of the system to near the isoelectric point, pH 4.5–5.0, so that the short peptides are completely precipitated and encapsulated on the core surface to form a dense shell. Then, readjust the pH of the encapsulated particle dispersion to 8.8–9.0 using NaOH solution.

[0032] Add glycidyltrimethylammonium chloride at a concentration of 5%–15% of the phosphorylated silk protein short peptide. React at 25–35°C for 2–4 hours to allow the epoxy groups of glycidyltrimethylammonium chloride to undergo ring-opening reactions with the amino and hydroxyl groups of the shell peptide, introducing quaternary ammonium cationic groups. After the reaction is complete, adjust the pH of the system to 7.0–7.4 with dilute hydrochloric acid. Use ultrafiltration centrifuge tubes to remove reagents and salts by centrifugation at 4000–6000 rpm for 15–25 minutes, and collect the particles.

[0033] The ultrafiltration particles were redispersed in deionized water, and sodium lignosulfonate was added as a dispersant and stabilizer for final surface modification. Finally, the particles were freeze-dried to obtain dried, surface-modified purslane enzymatic hydrolysis extract-encapsulated particles, with an average particle size mainly distributed between 50 and 150 μm. Example 1

[0034] The specific steps for preparing pig feed containing natural plant ingredients, based on the above operations, are as follows: The preparation steps of the purslane enzymatic hydrolysis extract encapsulated particles are as follows: The enzymatic hydrolysis extract of purslane was placed in a reactor and, under gentle stirring conditions at 45°C and 300 rpm, an aqueous solution of sulfonated lignin oligomer with a sulfonation degree of 1.5 meq / g was slowly added. The mixture was stirred continuously for 20 minutes. While maintaining the same temperature and stirring speed, a solution containing polydodecyl lactone was added dropwise at a rate of 1 mL / s. The reaction continued for 1 hour after the addition to form a homogeneous suspension.

[0035] Add phosphorylated silk protein short peptide aqueous solution while stirring continuously at room temperature. After stirring for 30 minutes, slowly adjust the pH of the system to near the isoelectric point, pH=4.5. Then, readjust the pH of the encapsulated particle dispersion to 8.8 using NaOH solution.

[0036] Add glycidyltrimethylammonium chloride at a concentration of 5% of the phosphorylated silk protein peptides and react at 25°C for 2 hours. Adjust the pH of the system to 7.0 with dilute hydrochloric acid, centrifuge at 4000 rpm for 15 minutes using an ultrafiltration centrifuge tube to remove reagents and salts, and collect the particles.

[0037] The ultrafiltration particles were redispersed in deionized water, and sodium lignosulfonate was added as a dispersant and stabilizer. After stirring, the particles were freeze-dried to obtain dried, surface-modified purslane enzymatic hydrolysis extract-encapsulated particles. The average particle size of the obtained particles was mainly distributed between 50 μm.

[0038] S1: 40 parts corn flour, 15 parts soybean meal, 3 parts wheat bran, 1 part vegetable oil, and 0.5 parts premix are mixed evenly to obtain a basic feed mixture. S2: The modified purslane enzymatic hydrolysis extract particles with an average particle size of 50 μm prepared above are uniformly sprayed onto the surface of the mixture in dry powder form and mixed with the basic feed mixture; S3: The feed pellets obtained by pelleting the mixture of S2 are fed into a vertical drying and cooling device by a lifting device. They are dried and dehydrated by counter-current hot air to reduce the moisture content of the pellets to 11%. Then, they are cooled by cold air to reduce the temperature of the pellets to near room temperature, thus obtaining the pig feed containing natural plant ingredients.

[0039] The modified purslane enzymatic hydrolysate encapsulated granules constitute 0.1% of the total weight of the base feed, and the added premix is ​​a conventionally used compound premixed feed for pigs in this field. Example 2

[0040] The specific steps for preparing pig feed containing natural plant ingredients, based on the above operations, are as follows: The preparation steps of the purslane enzymatic hydrolysis extract encapsulated particles are as follows: The enzymatic hydrolysis extract of purslane was placed in a reactor and, under gentle stirring conditions of 55°C and 500 rpm, an aqueous solution of sulfonated lignin oligomer with a sulfonation degree of 2.0 meq / g was slowly added. The mixture was stirred continuously for 40 minutes. While maintaining the same temperature and stirring speed, a solution containing polydodecyl lactone was added dropwise at a rate of 2 mL / s. After the addition, the reaction was continued for 2 hours to form a uniform suspension.

[0041] Add phosphorylated silk protein short peptide aqueous solution while stirring continuously at room temperature. After stirring for 600 minutes, slowly adjust the pH of the system to near the isoelectric point (pH=5.0). Then, readjust the pH of the encapsulated particle dispersion to 9.0 using NaOH solution.

[0042] Add glycidyltrimethylammonium chloride at a concentration of 15% of the phosphorylated silk protein short peptide, react at 35°C for 4 hours, adjust the pH of the system to 7.4 with dilute hydrochloric acid, centrifuge at 6000 rpm for 15 minutes using an ultrafiltration centrifuge tube to remove reagents and salts, and collect the particles.

[0043] The ultrafiltration particles were redispersed in deionized water, and sodium lignosulfonate was added as a dispersing stabilizer and stirred. The mixture was then freeze-dried to obtain dried, surface-modified purslane enzymatic hydrolysis extract-encapsulated particles. The average particle size of the obtained particles was mainly distributed between 150 μm.

[0044] S1: 65 parts corn flour, 30 parts soybean meal, 10 parts wheat bran, 6 parts vegetable oil, and 3 parts premix are mixed evenly to obtain a basic feed mixture. S2: The modified purslane enzymatic hydrolysis extract particles with an average particle size of 150 μm prepared above are uniformly sprayed onto the surface of the mixture in dry powder form and mixed with the basic feed mixture. S3: The feed pellets obtained by pelleting the mixture of S2 are fed into a vertical drying and cooling device by a lifting device. They are dried and dehydrated by counter-current hot air to reduce the moisture content of the pellets to 12%. Then, they are cooled by cold air to reduce the temperature of the pellets to near room temperature, thus obtaining the pig feed containing natural plant ingredients.

[0045] The modified purslane enzymatic hydrolysate encapsulated granules constitute 0.5% of the total weight of the base feed, and the added premix is ​​a conventionally used compound premixed feed for pigs in this field. Example 3

[0046] The specific steps for preparing pig feed containing natural plant ingredients, based on the above operations, are as follows: The preparation steps of the purslane enzymatic hydrolysis extract encapsulated particles are as follows: The enzymatic hydrolysis extract of purslane was placed in a reactor and, under gentle stirring conditions at 50°C and 400 rpm, an aqueous solution of sulfonated lignin oligomer with a sulfonation degree of 1.7 meq / g was slowly added. The mixture was stirred continuously for 30 minutes. While maintaining the same temperature and stirring speed, a solution containing polydodecyl lactone was added dropwise at a rate of 1.5 mL / s. The reaction was continued for 1.2 hours after the addition to form a homogeneous suspension.

[0047] Add phosphorylated silk protein short peptide aqueous solution while stirring continuously at room temperature. After stirring for 45 minutes, slowly adjust the pH of the system to near the isoelectric point, pH=4.7. Then, readjust the pH of the encapsulated particle dispersion to 8.8 using NaOH solution.

[0048] Add glycidyltrimethylammonium chloride at a concentration of 10% of the phosphorylated silk protein short peptide, react at 30°C for 3 hours, adjust the pH of the system to 7.2 with dilute hydrochloric acid, centrifuge at 5000 rpm for 20 minutes using an ultrafiltration centrifuge tube to remove reagents and salts, and collect the particles.

[0049] The ultrafiltration particles were redispersed in deionized water, and sodium lignosulfonate was added as a dispersant and stabilizer. After stirring, the particles were freeze-dried to obtain dried, surface-modified purslane enzymatic hydrolysis extract-encapsulated particles. The average particle size of the obtained particles was mainly distributed between 100 μm.

[0050] S1: 55 parts corn flour, 22 parts soybean meal, 7 parts wheat bran, 3 parts vegetable oil, and 1.5 parts premixed feed are mixed evenly to obtain a basic feed mixture. S2: The modified purslane enzymatic hydrolysis extract particles with an average particle size of 100 μm prepared above are uniformly sprayed onto the surface of the mixture in dry powder form and mixed with the basic feed mixture in proportion. S3: The feed pellets obtained by pelleting the mixture of S2 are fed into a vertical drying and cooling device by an elevator. They are dried and dehydrated by counter-current hot air to reduce the moisture content of the pellets to 13%. Then, they are cooled by cold air to reduce the temperature of the pellets to near room temperature, thus obtaining the pig feed containing natural plant ingredients.

[0051] The modified purslane enzymatic hydrolysate encapsulated granules constitute 0.25% of the total weight of the base feed, and the added premix is ​​a conventionally used compound premixed feed for pigs in this field. Example 4

[0052] The specific steps for preparing pig feed containing natural plant ingredients, based on the above operations, are as follows: The preparation steps of the purslane enzymatic hydrolysis extract encapsulated particles are as follows: The enzymatic hydrolysis extract of purslane was placed in a reactor and, under gentle stirring conditions at 46°C and 350 rpm, an aqueous solution of sulfonated lignin oligomer with a sulfonation degree of 1.6 meq / g was slowly added. The mixture was stirred continuously for 20 minutes. While maintaining the same temperature and stirring speed, a solution containing polydodecyl lactone was added dropwise at a rate of 1.5 mL / s. The reaction was continued for 1.5 hours after the addition to form a homogeneous suspension.

[0053] Add phosphorylated silk protein short peptide aqueous solution while stirring continuously at room temperature. After stirring for 34 minutes, slowly adjust the pH of the system to near the isoelectric point, pH=4.6. Then, readjust the pH of the encapsulated particle dispersion to 8.9 using NaOH solution.

[0054] Add glycidyltrimethylammonium chloride at a concentration of 6% of the phosphorylated silk protein peptide. React at 27°C for 2 hours. Adjust the pH of the system to 7.2 with dilute hydrochloric acid, centrifuge at 4500 rpm for 17 minutes using an ultrafiltration centrifuge tube to remove reagents and salts, and collect the particles.

[0055] The ultrafiltration particles were redispersed in deionized water, and sodium lignosulfonate was added as a dispersant and stabilizer. After stirring, the particles were freeze-dried to obtain dried, surface-modified purslane enzymatic hydrolysis extract-encapsulated particles. The average particle size of the obtained particles was mainly distributed between 60 μm.

[0056] S1: 42 parts corn flour, 16 parts soybean meal, 4 parts wheat bran, 2 parts vegetable oil, and 1.0 part premix are mixed evenly to obtain a basic feed mixture; S2: The modified purslane enzymatic hydrolysis extract particles with an average particle size of 60μm prepared above are uniformly sprayed onto the surface of the mixture in dry powder form and mixed with the basic feed mixture; S3: The feed pellets obtained by pelleting the mixture of S2 are fed into a vertical drying and cooling device by a lifting device. They are dried and dehydrated by counter-current hot air to reduce the moisture content of the pellets to 11%. Then, they are cooled by cold air to reduce the temperature of the pellets to near room temperature, thus obtaining the pig feed containing natural plant ingredients.

[0057] The modified purslane enzymatic hydrolysate encapsulated granules constitute 0.2% of the total weight of the base feed, and the added premix is ​​a conventionally used compound premixed feed for pigs in this field. Example 5

[0058] The specific steps for preparing pig feed containing natural plant ingredients, based on the above operations, are as follows: The preparation steps of the purslane enzymatic hydrolysis extract encapsulated particles are as follows: The enzymatic hydrolysis extract of purslane was placed in a reactor and, under gentle stirring conditions at 52°C and 450 rpm, an aqueous solution of sulfonated lignin oligomer with a sulfonation degree of 2.0 meq / g was slowly added. The mixture was stirred continuously for 40 minutes. While maintaining the same temperature and stirring speed, a solution containing polydodecyl lactone was added dropwise at a rate of 2 mL / s. The reaction continued for 2 hours after the addition to form a homogeneous suspension.

[0059] Add phosphorylated silk protein short peptide aqueous solution while stirring continuously at room temperature. After stirring for 55 minutes, slowly adjust the pH of the system to near the isoelectric point, pH=4.9. Then, readjust the pH of the encapsulated particle dispersion to 8.9 using NaOH solution.

[0060] Add glycidyltrimethylammonium chloride at a concentration of 12% of the phosphorylated silk protein short peptide, react at 32°C for 3 hours, adjust the pH of the system to 7.3 with dilute hydrochloric acid, centrifuge at 5500 rpm for 14 minutes using an ultrafiltration centrifuge tube to remove reagents and salts, and collect the particles.

[0061] The ultrafiltration particles were redispersed in deionized water, and sodium lignosulfonate was added as a dispersant and stabilizer. After stirring, the particles were freeze-dried to obtain dried, surface-modified purslane enzymatic hydrolysis extract-encapsulated particles. The average particle size of the obtained particles was mainly distributed between 145 μm.

[0062] S1: 40 parts corn flour, 15 parts soybean meal, 3 parts wheat bran, 1 part vegetable oil, and 0.5 parts premix are mixed evenly to obtain a basic feed mixture; S2: The modified purslane enzymatic hydrolysis extract particles with an average particle size of 145μm prepared above are uniformly sprayed onto the surface of the mixture in dry powder form and mixed with the basic feed mixture. S3: The feed pellets obtained by pelleting the mixture of S2 are fed into a vertical drying and cooling device by an elevator. They are dried and dehydrated by counter-current hot air to reduce the moisture content of the pellets to 13%. Then, they are cooled by cold air to reduce the temperature of the pellets to near room temperature, thus obtaining the pig feed containing natural plant ingredients.

[0063] The modified purslane enzymatic hydrolysate encapsulated granules constitute 0.4% of the total weight of the base feed, and the added premix is ​​a conventionally used compound premixed feed for pigs in this field.

[0064] Comparative Example 1 The unencapsulated purslane enzymatic hydrolysate was directly used, without any encapsulation or modification, and added to the basic feed in proportion after spray drying. The remaining steps were the same as in Example 1.

[0065] Comparative Example 2 Using the same encapsulation process, but without subsequent surface modification treatment of oxypropyltrimethylammonium chloride and sodium lignosulfonate, stability and release performance were observed, and the remaining steps were the same as in Example 1.

[0066] Comparative Example 3 Purslane extract was prepared using a single enzymatic hydrolysis process without phospholipase treatment. The content of betaine and α-linolenic acid and the stability of active ingredients were compared. The remaining steps were the same as in Example 1.

[0067] Comparative Example 4 Sodium alginate was used as an embedding material to replace phosphorylated silk protein short peptides for embedding. Its protective effect on active ingredients and intestinal targeted release ability were observed. The remaining steps were the same as in Example 1.

[0068] Comparative Example 5 The proportion of pulverized purslane powder (40-60 mesh) directly added to the basic feed was used as the most basic control group to evaluate the application effect of unextracted and unencapsulated purslane in feed.

[0069] The pig feeds prepared in Examples 1-3 and Comparative Examples 1-5 were subjected to the following performance tests: 1. Refer to "NY / T65-2004 Pig Feeding Standard" Healthy pigs of similar breed, age, and weight were selected. The control group's diet met the recommended values ​​for all nutrients, including energy, protein, amino acids, minerals, and vitamins, as specified in the standard for the corresponding stage. The experimental group received the same diet as the control group, supplemented with the feed additive of this invention. During the prescribed experimental period, average daily weight gain and average daily feed intake were strictly measured according to the standard requirements, and the feed conversion ratio was calculated.

[0070] 2. Refer to "NY / T3173-2017 Determination of Total Superoxide Dismutase Activity in Feed" The feed sample was prepared into a homogenate or extract. The test solution, substrate and hydroxylamine solution were added to the test tube in sequence. The reaction was carried out at a constant temperature for a certain time. The reaction was terminated by adding a colorimetric reagent and the color was developed. The absorbance was measured at a wavelength of 550 nm using a spectrophotometer.

[0071] 3. Refer to GB / T31742-2015 "Determination of Total Antioxidant Capacity of Animal and Vegetable Oils - DPPH Method" Dissolve or dilute the pig feed with a suitable solvent, mix the sample solution with DPPH ethanol solution, react in the dark for 30-60 minutes, and measure the absorbance of the mixture at 517 nm using a spectrophotometer.

[0072] 4. In accordance with GB / T35815-2018 "Evaluation of the Bioavailability of Food Nutrient Components by In Vitro Simulated Digestion-Dialysis Method", in vitro simulated digestion was adopted, and the effective release rate of the two substances was calculated using the following formula to determine the content of active ingredients.

[0073] Betaine intestinal effective release rate (%) = (Betaine content in intestinal absorbable fluid / Initial total betaine content in feed sample) × 100% Alpha-linolenic acid intestinal effective release rate (%) = (Alpha-linolenic acid content in intestinal absorbable fluid / Initial total alpha-linolenic acid content in feed sample) × 100% The performance test results of the pig feeds prepared in Examples 1-3 and Comparative Examples 1-5 are shown in Table 1 below: Table 1: Performance Test Results of Examples and Comparative Examples

[0074] The highest daily weight gain in Examples 1-5 of this invention was 850-865 g / day, and the lowest feed conversion ratio was 2.60-2.65. Compared with Comparative Examples 5 and 1, the growth efficiency was significantly improved, indicating that the encapsulation and surface modification technology effectively protected the active ingredients, allowing them to be continuously released in the intestine, thereby improving bioavailability and metabolic regulation.

[0075] The example group showed the highest total antioxidant capacity and SOD activity, with significant improvement compared to Comparative Examples 3 and 4. This demonstrates that the combination of compound enzymatic extraction and specific encapsulation can maximize the preservation of betaine and α-linolenic acid activity, thereby exerting a synergistic effect of lowering blood lipids and antioxidation.

[0076] The effective intestinal release rate in the Example Group was close to 90%, which was higher than that of the other comparative examples. The release rate of the unmodified Comparative Example 2 was only 75%, indicating that the surface cationic modification enhanced the adhesion and retention of particles in the intestine. The release rate of the unencapsulated Comparative Example 1 was less than 63%. The glycidyltrimethylammonium chloride modification of the Examples made the particle surface positively charged, which could be adsorbed with the negatively charged mucus layer of the intestinal mucosa and prolong the retention time. However, the comparative examples lacked this modification or encapsulation step, and the active ingredients were easily diluted by the intestinal contents, making it difficult to release effectively. The core problem of not protecting the active ingredients from rapid dilution and inactivation in the intestine is the problem solved by the present invention.

[0077] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of this invention is defined by the appended claims and their equivalents.

Claims

1. A pig feed containing natural plant ingredients, characterized in that, The pig feed containing natural plant ingredients includes a base feed and natural plant ingredient additives. The basic feed, by weight, includes: 40-65 parts corn flour, 15-30 parts soybean meal, 3-10 parts wheat bran, 1-6 parts vegetable oil, 0.5-3 parts premix, and the natural plant ingredient additive is modified purslane enzymatic hydrolysate encapsulated granules.

2. The pig feed containing natural plant ingredients according to claim 1, characterized in that, The modified purslane enzymatic hydrolysis extract encapsulated particles consist of a core composed of a functional shell coating purslane enzymatic hydrolysis extract as the active core; the purslane enzymatic hydrolysis extract contains betaine and α-linolenic acid.

3. The pig feed containing natural plant ingredients according to claim 1, characterized in that, The functional shell of the purslane enzymatic hydrolysis extract encapsulated particles is formed by a protein or polypeptide material, which includes one of phosphorylated silk protein short peptide, zein, soy protein isolate, whey protein, and sodium caseinate.

4. The pig feed containing natural plant ingredients according to claim 1, characterized in that, The preparation steps of the purslane enzymatic hydrolysis extract encapsulated particles are as follows: sulfonated lignin oligomers are added to the purslane enzymatic hydrolysis extract, followed by the addition of polydodecyl lactone to form an active core. Phosphorylated silk protein short peptides are added to encapsulate the core, forming an encapsulated particle dispersion. The pH is adjusted to 8.5–9.2, glycidyltrimethylammonium chloride is added for surface modification, and the pH is adjusted to 7.0–7.

4. After ultrafiltration and centrifugation, sodium lignin sulfonate is added for final surface modification to obtain the target particles.

5. The pig feed containing natural plant ingredients according to claim 1, characterized in that, The average particle size of the encapsulated particles of the modified purslane enzymatic hydrolysis extract is 50–150 μm.

6. The pig feed containing natural plant ingredients according to claim 2, characterized in that, The preparation steps of the purslane enzymatic hydrolysis extract in the pig feed containing natural plant components are as follows: 1) Crush purslane into 40-60 mesh, adjust the pH to 5.0-5.5 with disodium citrate-1-phosphate buffer, add compound cell wall breaking enzyme and stir at 45-50℃ for 2-3 hours; 2) Adjust the pH of the above enzymatic hydrolysate to 7.5-8.5, add phospholipase and calcium chloride, and gently stir at 50-55°C for 1-2 hours; 3) Rapidly heat to 80-90℃ and hold for 10 minutes to inactivate the enzyme. Centrifuge to obtain purslane enzymatic hydrolysis extract rich in betaine and α-linolenic acid.

7. The pig feed containing natural plant ingredients according to claim 6, characterized in that, The composite cell wall-breaking enzyme in step 1 is a mixture of cellulase, pectinase and β-glucanase in a mass ratio of (2-3):(1-2):1, and its total addition amount is 0.5% to 2.0% of the mass of purslane.

8. A method for preparing pig feed containing natural plant ingredients as described in any one of claims 1 to 7, characterized in that, Includes the following steps: S1: Weigh out corn flour, soybean meal, wheat bran, vegetable oil and premix according to the formula, mix them evenly to obtain the basic feed mixture; S2: The modified purslane enzymatic hydrolysis extract granules are mixed with the basic feed mixture in a certain proportion; S3: The mixture of S2 is granulated, dried and cooled to obtain pig feed containing natural plant ingredients.

9. The method for preparing pig feed containing natural plant components according to claim 8, characterized in that, In step S2, the amount of modified purslane enzymatic hydrolysate encapsulated granules added is 0.1% to 0.5% of the total weight of the base feed.

10. The method for preparing pig feed containing natural plant components according to claim 8, characterized in that, The modified purslane enzymatic hydrolysis extract encapsulated particles in step S2 are uniformly sprayed onto the surface of the mixture in dry powder form, and then granulated.

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