Probiotic chicken feed and method for preparing the same
By constructing a confined inclusion and ionic cross-linking structure of β-cyclodextrin and chitosan to modify probiotics, the stability problem of probiotics in chicken feed processing, storage and digestion was solved, the colonization rate and synergistic effect in animal intestines were improved, and the feed conversion rate and growth performance of chickens were enhanced.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JINGOU DAYI (LINYI) ECOLOGICAL BREEDING CO LTD
- Filing Date
- 2026-05-18
- Publication Date
- 2026-07-24
AI Technical Summary
In existing technologies, probiotics are easily inactivated during the processing, storage, and digestion of chicken feed, and the stability of enzyme and multi-strain systems is poor, resulting in low colonization rates and difficulty in achieving synergistic protection and synchronous release.
A confined inclusion and ionic cross-linking synergistic structure of β-cyclodextrin and chitosan in the presence of calcium lactate was constructed to encapsulate and modify natural plant enzymes and probiotics, forming a synergistically modified probiotic carrier. This carrier was then compounded with basic feed to prepare probiotic chicken feed.
It significantly improves the stability of probiotics and enzymes during processing and storage, enhances their colonization ability and synergistic effect in the animal gut, and improves feed conversion rate and chicken growth performance.
Smart Images
Figure CN122439804A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the fields of feed engineering and microbial application technology, specifically to a probiotic chicken feed and its preparation method. Background Technology
[0002] With the development of large-scale and intensive farming, probiotic chicken feed has attracted widespread attention due to its ability to improve gut microbiota structure, increase feed conversion rate, and reduce antibiotic dependence. Current technologies typically involve directly mixing probiotics such as *Lactobacillus delbrueckii* subsp. bulgaricus, *Bacillus subtilis*, yeast, and *Aspergillus oryzae* with natural plant enzymes and adding this mixture to a base feed primarily composed of corn flour, soybean meal, and wheat bran to promote growth and enhance immunity.
[0003] However, significant technical problems still exist in actual production and application: First, during feed pelleting or drying, a heat treatment stage of approximately 60–80°C is usually required. Probiotics such as lactic acid bacteria are sensitive to temperature and are prone to significant inactivation. Even though Bacillus has a certain degree of heat resistance, its activity will decrease due to prolonged heating, making it difficult to stably control the effective live bacteria count at the time of product delivery. Second, when various probiotics and natural plant enzymes are directly mixed under normal conditions, factors such as enzymatic hydrolysis, metabolic competition, and local water activity changes in the system can easily lead to reduced activity of some strains or premature consumption of enzymes, thereby weakening the overall synergistic effect. Third, during storage, feed is affected by temperature and humidity fluctuations, resulting in a significant decrease in enzyme activity and autolysis or inactivation of some probiotics, leading to a decline in performance during the shelf life. In addition, after animal ingestion, probiotics need to be processed by the gastric acid environment (pH approximately 2–3) and digestive enzyme system. Unprotected bacteria are prone to significant inactivation before entering the intestines, significantly limiting their colonization rate and sustained effect.
[0004] While existing technologies employ single coating materials or simple physical adsorption methods to protect probiotics, these methods often suffer from insufficient coating structure stability, uncontrollable release behavior, or difficulty in simultaneously protecting both enzymes and multi-strain systems. Consequently, they struggle to achieve synergistic protection and simultaneous release of probiotics and enzymes. Therefore, there is an urgent need to develop a probiotic chicken feed system that can effectively protect probiotics and natural plant enzymes during feed processing, storage, and digestion, while enhancing their stability and synergistic effects, to address the aforementioned problems in existing technologies. Summary of the Invention
[0005] To overcome the problems of easy inactivation of probiotics during processing and storage, poor stability of enzyme and multi-strain systems, and low colonization rate after entering the intestines in the aforementioned background technologies, the present invention aims to provide a probiotic chicken feed and its preparation method. The present invention constructs a synergistically modified probiotic carrier, utilizing the confined inclusion and ionic cross-linking synergistic structure formed by β-cyclodextrin and chitosan in the presence of calcium lactate to encapsulate and modify natural plant enzymes and probiotics, and then compounding them with basic feed ingredients to prepare the probiotic chicken feed. The present invention can significantly improve the stability of probiotics and enzymes during processing and storage, and enhance their colonization ability and synergistic effect in the animal intestines.
[0006] The objective of this invention can be achieved through the following technical solutions:
[0007] A probiotic chicken feed, comprising the following raw materials in parts by weight: 500-700 parts corn flour; 200-350 parts soybean meal; 100-200 parts wheat bran; 5-30 parts synergistic modified probiotic carrier; 1-10 parts natural plant enzymes; 0.5-5 parts *Lactobacillus delbrueckii* subsp. bulgaricus; 0.5-5 parts *Bacillus subtilis*; 0.5-5 parts yeast; and 0.5-5 parts *Aspergillus oryzae*. The synergistic modified probiotic carrier is a structure obtained by encapsulating and modifying natural plant enzymes and probiotics with β-cyclodextrin and chitosan in the presence of calcium lactate through confined inclusion and ionic cross-linking.
[0008] Optionally, the synergistically modified probiotic carrier comprises the following raw materials in parts by weight: 10-40 parts β-cyclodextrin, 5-25 parts chitosan, 5-30 parts glucose, 1-10 parts calcium lactate, and 30-120 parts deionized water.
[0009] Optionally, the preparation method of the synergistically modified probiotic carrier includes the following steps:
[0010] (1) Add β-cyclodextrin, glucose and chitosan to deionized water to dissolve and mix, and obtain a premixed solution;
[0011] (2) Add calcium lactate to the premixed solution to form a synergistic complex system;
[0012] (3) Natural plant enzymes and probiotics are combined and loaded into a synergistic complex system for loading and coating, and then dried to obtain a synergistic modified probiotic carrier.
[0013] Optionally, the reaction conditions in step (1) are to stir at 200-500 rpm for 0.5-2 hours at 30-60°C to fully dissolve β-cyclodextrin, glucose and chitosan to form a homogeneous solution.
[0014] Optionally, the reaction conditions in step (2) are to stir at 200-400 rpm for 1-3 hours at 40-70℃ to allow calcium lactate to react with each component to form a stable composite system.
[0015] Optionally, the reaction conditions in step (3) are to perform loading treatment at 20-40℃ for 0.5-2h and drying at 40-60℃ for 2-6h to obtain a synergistically modified probiotic carrier.
[0016] Optionally, a method for preparing probiotic chicken feed includes the following steps:
[0017] S1, mix corn flour, soybean meal and wheat bran in a certain proportion to obtain a basic feed mixture;
[0018] S2, add synergistic modified probiotic carrier and natural plant enzymes to the basic feed mixture, and perform mixing treatment to obtain a functionally enhanced mixture;
[0019] S3 involves adding Lactobacillus delbrueckii subsp. bulgaricus, Bacillus subtilis, yeast, and Aspergillus oryzae to a functional fortification mixture, mixing them at low temperature, and then granulating or drying them to obtain probiotic chicken feed.
[0020] Optionally, the reaction conditions in step S1 are to stir at 100-300 rpm for 10-30 minutes at room temperature to ensure that the corn flour, soybean meal and wheat bran are mixed evenly.
[0021] Optionally, the reaction conditions in step S2 are: stirring at 100-300 rpm for 10-40 minutes at 20-40°C to ensure that the synergistic modified probiotic carrier and natural plant enzymes are evenly dispersed in the basic feed mixture.
[0022] Optionally, the reaction conditions for step S3 are: mixing at 50-200 rpm for 10-30 min at a temperature below 40°C, and granulating and drying at 40-70°C for 0.5-2 h to obtain probiotic chicken feed.
[0023] The beneficial effects of this invention are:
[0024] This invention constructs a confined inclusion-ion crosslinking composite structure formed by β-cyclodextrin, chitosan, and calcium lactate to synergistically modify natural plant enzymes and multiple probiotic strains. This structure effectively protects probiotics and enzymes during feed processing and storage, significantly improving their heat resistance and stability while reducing the impact of the external environment on the active ingredients. Furthermore, this synergistically modified structure provides sustained-release and protection for probiotics during animal digestion, increasing their survival rate in the acidic gastric environment, enhancing intestinal colonization, reducing interference between multiple bacterial strains, and promoting the synergistic effect of enzymes and probiotics. This improves the efficiency of nutrient decomposition and utilization, ultimately increasing feed conversion ratio and improving the growth performance of chickens. Attached Figure Description
[0025] The invention will now be further described with reference to the accompanying drawings.
[0026] Figure 1 This is a comparison of the infrared spectra of probiotic carriers and synergistically modified probiotic carriers. Detailed Implementation
[0027] The present invention will be further described below with reference to specific embodiments. However, the present invention is not limited to the following embodiments. Equivalent adjustments made without departing from the spirit and essence of the present invention should also be considered to fall within the protection scope of the present invention.
[0028] Example 1: The purpose of this example is to obtain a probiotic chicken feed system with good processing stability and low cost.
[0029] S1, 10 parts of β-cyclodextrin, 5 parts of chitosan, and 5 parts of glucose were added to 30 parts of deionized water and stirred at 200 rpm for 0.5 h at 30 °C to dissolve them. Then, 1 part of calcium lactate was added and stirred at 200 rpm for 1 h at 40 °C to form a synergistic complex system. Then, 1 part of natural plant enzyme, 0.5 parts of Lactobacillus delbrueckii subsp. bulgaricus, 0.5 parts of Bacillus subtilis, 0.5 parts of yeast, and 0.5 parts of Aspergillus oryzae were added and loaded at 20 °C for 0.5 h, and dried at 40 °C for 2 h to obtain 5 parts of synergistically modified probiotic carrier.
[0030] S2, mix 500 parts corn flour, 200 parts soybean meal and 100 parts wheat bran, stir at 100 rpm for 10 min at room temperature, then add 5 parts of the above synergistic modified probiotic carrier and 1 part of natural plant enzyme, stir at 100 rpm for 10 min at 20℃ to obtain functionally enhanced mixture.
[0031] S3. Add 0.5 parts of Lactobacillus delbrueckii subsp. bulgaricus, 0.5 parts of Bacillus subtilis, 0.5 parts of yeast and 0.5 parts of Aspergillus oryzae to the above mixture, mix at 50 rpm for 10 min at a temperature below 40°C, and dry at 40°C for 0.5 h to obtain probiotic chicken feed.
[0032] Example 2: The purpose of this example is to obtain a probiotic chicken feed system with the best overall performance in terms of processing stability, probiotic activity retention rate and feed utilization rate.
[0033] S1, 25 parts of β-cyclodextrin, 15 parts of chitosan, and 15 parts of glucose were added to 80 parts of deionized water and stirred at 350 rpm for 1 hour at 45°C to dissolve them. Then, 5 parts of calcium lactate were added and stirred at 300 rpm for 2 hours at 55°C to form a synergistic complex system. Then, 5 parts of natural plant enzymes, 2 parts of Lactobacillus delbrueckii subsp. bulgaricus, 2 parts of Bacillus subtilis, 2 parts of yeast, and 2 parts of Aspergillus oryzae were added and loaded at 30°C for 1 hour and dried at 50°C for 4 hours to obtain 20 parts of synergistically modified probiotic carrier.
[0034] S2, mix 600 parts corn flour, 275 parts soybean meal and 150 parts wheat bran, stir at 200 rpm for 20 min at room temperature, then add 20 parts of the above-mentioned synergistic modified probiotic carrier and 5 parts of natural plant enzymes, stir at 200 rpm for 20 min at 30℃ to obtain functionally enhanced mixture. Figure 1 The unmodified natural plant enzyme-probiotic system at 3400 cm -1 A relatively broad -OH absorption peak appears nearby, at 2920 cm⁻¹. -1 The peak value for the -CH stretching vibration is located at 1100–1030 cm⁻¹. -1 The peak at 3400 cm⁻¹ is a characteristic peak of the C-O vibration of polysaccharides; the modified synergistic probiotic carrier shows a peak at 3400 cm⁻¹. -1 The absorption peak at 1650 cm⁻¹ is significantly enhanced and broadened, indicating enhanced hydrogen bonding; -1 and 1540 cm -1 The enhanced absorption peak at 1100–1030 cm⁻¹ indicates that the amino groups in chitosan participate in the structural function; -1 The absorption peak at approximately 920 cm⁻¹ is significantly enhanced, reflecting the introduction of the β-cyclodextrin structure; simultaneously, the absorption peak at approximately 920 cm⁻¹ is also significantly enhanced. -1 and 550cm -1 The appearance of a new absorption peak indicates the formation of a new structural interaction and Ca-O coordination; overall, this demonstrates that the synergistic modification successfully constructed a composite structure.
[0035] S3. Add 2 parts of Lactobacillus delbrueckii subsp. bulgaricus, 2 parts of Bacillus subtilis, 2 parts of yeast and 2 parts of Aspergillus oryzae to the above mixture, mix at 120 rpm for 20 min at a temperature below 40°C, and granulate and dry at 60°C for 1 h to obtain probiotic chicken feed.
[0036] Example 3: The purpose of this example is to obtain a high-functional probiotic chicken feed system with high probiotic loading and strong intestinal colonization ability.
[0037] S1. 40 parts of β-cyclodextrin, 25 parts of chitosan, and 30 parts of glucose were added to 120 parts of deionized water and stirred at 500 rpm for 2 hours at 60°C to dissolve them. Then, 10 parts of calcium lactate were added and stirred at 400 rpm for 3 hours at 70°C to form a synergistic complex system. Next, 10 parts of natural plant enzymes, 5 parts of Lactobacillus delbrueckii subsp. bulgaricus, 5 parts of Bacillus subtilis, 5 parts of yeast, and 5 parts of Aspergillus oryzae were added and loaded at 40°C for 2 hours, and then dried at 60°C for 6 hours to obtain 30 parts of synergistically modified probiotic carrier.
[0038] S2, mix 700 parts corn flour, 350 parts soybean meal and 200 parts wheat bran, stir at 300 rpm for 30 min at room temperature, then add 30 parts of the above-mentioned synergistic modified probiotic carrier and 10 parts of natural plant enzymes, stir at 300 rpm for 40 min at 40℃ to obtain the functionally enhanced mixture.
[0039] S3. Add 5 parts of Lactobacillus delbrueckii subsp. bulgaricus, 5 parts of Bacillus subtilis, 5 parts of yeast and 5 parts of Aspergillus oryzae to the above mixture, mix at 200 rpm for 30 min at a temperature below 40°C, and granulate and dry at 70°C for 2 h to obtain probiotic chicken feed.
[0040] Comparative Example 1: The purpose of this comparative example is to verify the effect of synergistic modified structure on the stability and utilization efficiency of probiotics.
[0041] S1, 25 parts of β-cyclodextrin, 15 parts of chitosan, 15 parts of glucose and 5 parts of calcium lactate were added to 80 parts of deionized water and stirred at 350 rpm for 1 hour at 45°C to mix them, but without synergistic compounding reaction; then 5 parts of natural plant enzyme, 2 parts of Lactobacillus delbrueckii subsp. bulgaricus, 2 parts of Bacillus subtilis, 2 parts of yeast and 2 parts of Aspergillus oryzae were added and simply mixed at 30°C for 0.5 hours, and then dried at 50°C for 4 hours to obtain 20 parts of unmodified mixture;
[0042] S2, mix 600 parts corn flour, 275 parts soybean meal and 150 parts wheat bran, stir at 200 rpm for 20 min at room temperature, then add 20 parts of the above unmodified mixture and 5 parts of natural plant enzymes, stir at 200 rpm for 20 min at 30℃ to obtain the functional mixture.
[0043] S3. Add 2 parts of Lactobacillus delbrueckii subsp. bulgaricus, 2 parts of Bacillus subtilis, 2 parts of yeast and 2 parts of Aspergillus oryzae to the above mixture, mix at 120 rpm for 20 min at a temperature below 40°C, and granulate and dry at 60°C for 1 h to obtain probiotic chicken feed.
[0044] Comparative Example 2: The purpose of this comparative example is to verify the improvement in effect of synergistic modification compared to single coating modification.
[0045] S1, 25 parts of β-cyclodextrin were added to 80 parts of deionized water and stirred at 350 rpm for 1 h at 45℃ to dissolve it. Then, 5 parts of natural plant enzyme, 2 parts of Lactobacillus delbrueckii subsp. bulgaricus, 2 parts of Bacillus subtilis, 2 parts of yeast and 2 parts of Aspergillus oryzae were added and loaded at 30℃ for 1 h and dried at 50℃ for 4 h to obtain 20 parts of single-coated modified product.
[0046] S2, mix 600 parts of corn flour, 275 parts of soybean meal and 150 parts of wheat bran, stir at 200 rpm for 20 min at room temperature, then add 20 parts of the above single coating modified product and 5 parts of natural plant enzyme, stir at 200 rpm for 20 min at 30℃ to obtain functionally enhanced mixture.
[0047] S3. Add 2 parts of Lactobacillus delbrueckii subsp. bulgaricus, 2 parts of Bacillus subtilis, 2 parts of yeast and 2 parts of Aspergillus oryzae to the above mixture, mix at 120 rpm for 20 min at a temperature below 40°C, and granulate and dry at 60°C for 1 h to obtain probiotic chicken feed.
[0048] Comparative Example 3: The purpose of this comparative example is to verify the synergistic effect of natural plant enzymes in the system.
[0049] S1, 25 parts of β-cyclodextrin, 15 parts of chitosan, and 15 parts of glucose were added to 80 parts of deionized water and stirred at 350 rpm for 1 hour at 45°C to dissolve them. Then, 5 parts of calcium lactate were added and stirred at 300 rpm for 2 hours at 55°C to form a synergistic complex system. Then, 2 parts of Lactobacillus delbrueckii subsp. bulgaricus, 2 parts of Bacillus subtilis, 2 parts of yeast, and 2 parts of Aspergillus oryzae were added and loaded at 30°C for 1 hour, and dried at 50°C for 4 hours to obtain 20 parts of synergistically modified probiotic carrier.
[0050] S2, mix 600 parts of corn flour, 275 parts of soybean meal and 150 parts of wheat bran, stir at 200 rpm for 20 min at room temperature, then add 20 parts of the above-mentioned synergistic modified probiotic carrier, stir at 200 rpm for 20 min at 30℃ to obtain the functionally enhanced mixture.
[0051] S3. Add 2 parts of Lactobacillus delbrueckii subsp. bulgaricus, 2 parts of Bacillus subtilis, 2 parts of yeast and 2 parts of Aspergillus oryzae to the above mixture, mix at 120 rpm for 20 min at a temperature below 40°C, and granulate and dry at 60°C for 1 h to obtain probiotic chicken feed.
[0052] Performance testing:
[0053] 1. Probiotic survival rate test method
[0054] Probiotic chicken feed samples prepared in the examples and comparative examples were placed at a constant temperature of 60℃ for 30 minutes to simulate the feed pelleting process. After treatment, the samples were quickly cooled to room temperature. The samples were added to sterile physiological saline, shaken and mixed, and then serially diluted. An appropriate amount of the diluted solution was spread on MRS medium and nutrient agar medium and incubated in a constant temperature incubator at 37℃ for 24-48 hours. The number of colonies was counted, and the survival rate of probiotics was evaluated by the change in the number of live bacteria before and after treatment.
[0055] 2. Storage stability test method
[0056] The samples from the examples and comparative examples were separately packaged in sealed containers and stored in a constant temperature and humidity environment of 25°C and 60% for 30 days. Samples were taken on the 0th, 10th, 20th and 30th days of storage. After each sampling, the samples were serially diluted and the number of viable bacteria was detected. At the same time, the changes in enzyme activity were measured to evaluate the stability and activity retention of the samples during storage.
[0057] 3. Methods for testing tolerance to simulated gastrointestinal environment
[0058] Samples from the examples and comparative examples were added to simulated gastric fluid at pH 2.5 and treated with shaking at 37°C for 2 hours. After treatment, the samples were centrifuged and the supernatant was discarded. Simulated intestinal fluid at pH 7.0 was then added and the samples were treated with shaking at 37°C for another 2 hours. After treatment, the samples were serially diluted and plated for culture. The number of surviving colonies was counted to evaluate the probiotics' tolerance in the gastrointestinal environment.
[0059] 4. Feed utilization rate test method
[0060] Several healthy broiler chickens of uniform weight were randomly divided into the example group and each comparative group, with multiple replicates in each group. Each group was fed the corresponding formula feed, with free access to feed and water, for 21 consecutive days. The weight of the chickens was measured at the beginning and end of the experiment, and the feed intake was recorded throughout the feeding period. The weight gain and feed consumption of each group were compared to evaluate the feed utilization effect and growth promotion performance.
[0061] Table 1. Performance test results of probiotic chicken feed
[0062] Example 1 82.4 80.6 76.8 1.65 Example 2 91.7 89.5 85.3 1.82 Example 3 88.9 86.7 82.6 1.75 Comparative Example 1 68.3 65.4 60.2 1.42 Comparative Example 2 74.6 71.2 67.8 1.53 Comparative Example 3 70.1 68.5 63.9 1.47
[0063] As shown in Table 1, the examples and comparative examples exhibit significant differences in various performance indicators, with the examples consistently outperforming the comparative examples, and example 2 demonstrating the best overall performance. Regarding probiotic survival rates, examples 1, 2, and 3 achieved 82.4%, 91.7%, and 88.9%, respectively, significantly higher than the 68.3% of comparative example 1, 74.6% of comparative example 2, and 70.1% of comparative example 3. This indicates that the synergistic structural modification effectively improves the survival ability of probiotics during processing, with example 2 showing the most significant improvement.
[0064] Regarding storage stability, the 30-day activity retention rates of Examples 1, 2, and 3 were 80.6%, 89.5%, and 86.7%, respectively, all significantly higher than those of Comparative Example 1 (65.4%), Comparative Example 2 (71.2%), and Comparative Example 3 (68.5%). This indicates that the synergistic modified structure can effectively slow down the inactivation of probiotics and enzymes during storage. Among them, Example 2 showed the best stability, demonstrating the advantages of synergistic effect under reasonable formulation.
[0065] Regarding gastrointestinal tolerance, the survival rates of Examples 1, 2, and 3 were 76.8%, 85.3%, and 82.6%, respectively, all significantly better than those of Comparative Example 1 (60.2%), Comparative Example 2 (67.8%), and Comparative Example 3 (63.9%). This indicates that the synergistic modified carrier can effectively protect probiotics in a simulated gastrointestinal environment and improve their survival rate after passing through the gastric acid environment. Furthermore, Example 2 exhibited the best tolerance.
[0066] Regarding feed utilization, the weight gain ratios of Examples 1, 2, and 3 were 1.65, 1.82, and 1.75, respectively, which were significantly higher than those of Comparative Example 1 (1.42), Comparative Example 2 (1.53), and Comparative Example 3 (1.47). This indicates that the synergistic modification system can effectively improve the nutrient absorption efficiency of chickens, with Example 2 showing the best weight gain effect.
[0067] In summary, this invention, by constructing a synergistic modified probiotic carrier, significantly improved the survival rate of probiotics from 68.3%–74.6% in the comparative example to 82.4%–91.7%, storage stability from 65.4%–71.2% to 80.6%–89.5%, gastrointestinal tolerance from 60.2%–67.8% to 76.8%–85.3%, and feed utilization from 1.42–1.53 to 1.65–1.82. This significantly enhanced the stability and synergistic effect of probiotics and enzymes, thereby achieving a marked improvement in overall performance.
Claims
1. A probiotic chicken feed, characterized in that, The feed comprises the following raw materials in parts by weight: 500-700 parts corn flour; 200-350 parts soybean meal; 100-200 parts wheat bran; 5-30 parts synergistic modified probiotic carrier; 1-10 parts natural plant enzymes; 0.5-5 parts Lactobacillus delbrueckii subsp. bulgaricus; 0.5-5 parts Bacillus subtilis; 0.5-5 parts yeast; and 0.5-5 parts Aspergillus oryzae. The synergistic modified probiotic carrier is a structure obtained by encapsulating and modifying natural plant enzymes and probiotics with β-cyclodextrin and chitosan in the presence of calcium lactate through confined inclusion and ionic cross-linking.
2. The probiotic chicken feed according to claim 1, characterized in that, The synergistic modified probiotic carrier comprises the following raw materials in parts by weight: 10-40 parts β-cyclodextrin, 5-25 parts chitosan, 5-30 parts glucose, 1-10 parts calcium lactate, and 30-120 parts deionized water.
3. A probiotic chicken feed according to claim 1 or 2, characterized in that, The preparation method of the synergistic modified probiotic carrier includes the following steps: (1) Add β-cyclodextrin, glucose and chitosan to deionized water to dissolve and mix, and obtain a premixed solution; (2) Add calcium lactate to the premixed solution to form a synergistic complex system; (3) The combination of natural plant enzymes and probiotics is added to the synergistic complex system for loading and coating treatment, and then dried to obtain the synergistic modified probiotic carrier.
4. The probiotic chicken feed according to claim 3, characterized in that, The reaction conditions for step (1) are to stir at 200-500 rpm for 0.5-2 hours at 30-60℃ to fully dissolve β-cyclodextrin, glucose and chitosan to form a homogeneous solution.
5. The probiotic chicken feed according to claim 3, characterized in that, The reaction conditions for step (2) are to stir at 200-400 rpm for 1-3 hours at 40-70℃, so that calcium lactate and each component can react to form a stable composite system.
6. The probiotic chicken feed according to claim 3, characterized in that, The reaction conditions for step (3) are to load the probiotic carrier at 20-40°C for 0.5-2 hours and dry it at 40-60°C for 2-6 hours to obtain the synergistic modified probiotic carrier.
7. A method for preparing probiotic chicken feed, characterized in that, The preparation method includes the following steps: S1, mix corn flour, soybean meal and wheat bran in a certain proportion to obtain a basic feed mixture; S2, add synergistic modified probiotic carrier and natural plant enzymes to the basic feed mixture, and perform mixing treatment to obtain a functionally enhanced mixture; S3 involves adding Lactobacillus delbrueckii subsp. bulgaricus, Bacillus subtilis, yeast, and Aspergillus oryzae to a functional fortification mixture, mixing them at low temperature, and then granulating or drying them to obtain probiotic chicken feed.
8. The method for preparing probiotic chicken feed according to claim 7, characterized in that, The reaction conditions for step S1 are: stirring at 100-300 rpm for 10-30 minutes at room temperature to mix corn flour, soybean meal and wheat bran evenly.
9. The method for preparing probiotic chicken feed according to claim 7, characterized in that, The reaction conditions for step S2 are: stirring at 100-300 rpm for 10-40 minutes at 20-40°C to ensure that the synergistic modified probiotic carrier and natural plant enzymes are evenly dispersed in the basic feed mixture.
10. The method for preparing probiotic chicken feed according to claim 7, characterized in that, The reaction conditions for step S3 are as follows: mixing at 50-200 rpm for 10-30 min at a temperature below 40°C, followed by granulation and drying at 40-70°C for 0.5-2 h to obtain probiotic chicken feed.