A mixed silage of ginger and garlic straw and a method for preparing the same

Abstract

The application discloses a kind of green ginger straw and garlic straw mixed silage and preparation method thereof.Green ginger straw and garlic straw collected are pulverized, mixed, then immersed in hawthorn water, after soaking, obtain pretreated straw;Composite enzyme and composite probiotics are added to pretreated straw, and fermentation is obtained by ensiling at room temperature, which is green ginger straw and garlic straw mixed silage.The application is soaked in hawthorn water first, and then the pretreated straw is subjected to enzymatic hydrolysis and fermentation, to obtain mixed silage for feeding livestock, which can improve the palatability of silage, but also retains appropriate allicin and gingerol.In addition, green ginger straw and garlic straw are used together as feed, compared with single straw fermentation product, not only significantly reduce the fat content of livestock, but also promote liver fat metabolism of livestock.

Description

Technical Field

[0001] This invention relates to the field of feed processing technology, specifically to a mixed silage of ginger straw and garlic straw and its preparation method. Background Technology

[0002] Garlic stalks are rich in various nutrients, with protein and fat content of 4.38% and 2.66% respectively. The lipid content is significantly higher than that of garlic itself, making it an important biomass resource. However, the high moisture content, susceptibility to spoilage, low value, and difficulty in transportation and storage of garlic stalks pose significant challenges to centralized processing. Currently, there are various methods for processing garlic stalks, such as using them as feed. The study "The Influence of Garlic Stalk Feeding on Weight Gain and Mutton Quality in Sheep" (Ren Yanyun et al., 2021) investigated the effects of garlic stalk feeding on the weight gain and mutton quality of Small-tailed Han sheep. It noted that fresh garlic stalks have high calcium and crude fiber content, and an allicin content of 17.80 mg / 100g. Different proportions of garlic stalks added to feed significantly affected the weight gain of sheep, with increasing proportions showing a significant promoting effect. Furthermore, garlic stalks, as roughage, can significantly increase the content of unsaturated and saturated fatty acids in mutton. The article mentions using garlic stalks as roughage together with silage corn as feed. In addition, patent application number CN202110165743.4 discloses the use of garlic stalks alone to prepare silage feed to promote livestock feeding.

[0003] With the increasing scale of livestock and poultry production, conventional feed resources are becoming increasingly scarce. Exploring unconventional feeds and expanding feed varieties are crucial for promoting the sustainable and healthy development of the livestock industry. Currently, the main uses of ginger stalks are for ethanol production or weaving. Due to their high cellulose content, there are no reports of using ginger stalks for silage. However, ginger stalks are rich in vitamins, which can help alleviate gastrointestinal diseases, reduce inflammation, and improve immunity. If ginger and garlic stalks can be utilized appropriately according to local conditions, it can both reduce resource waste and alleviate the problem of feed resource shortages. Summary of the Invention

[0004] In view of the above-mentioned prior art, the purpose of this invention is to provide a mixed silage of ginger straw and garlic straw and its preparation method. This invention first soaks garlic straw and ginger straw in hawthorn water, then enzymatically ferments the pretreated straw to obtain a mixed silage for feeding livestock. This improves the palatability of the silage while retaining appropriate amounts of allicin and gingerol. Furthermore, using ginger straw and garlic straw together as feed, compared to using fermented straw alone, not only significantly reduces the fat content of livestock but also promotes liver fat metabolism.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] In a first aspect, the present invention provides a method for preparing a mixed silage of ginger straw and garlic straw, comprising the following steps:

[0007] (1) The collected ginger stalks and garlic stalks are crushed and mixed, then soaked in hawthorn water, and then taken out to obtain pre-treated stalks;

[0008] (2) Add compound enzymes and compound probiotics to the pretreated straw and ensilage it at room temperature to obtain fermented product, which is the mixed silage of ginger straw and garlic straw.

[0009] Preferably, in step (1), the mass ratio of ginger stalks, garlic stalks and hawthorn water is 1:1:(2-5); and the soaking time is 2-6 hours.

[0010] Preferably, in step (1), the hawthorn water is obtained by mixing hawthorn water extract and deionized water at a mass ratio of 1:(1-5).

[0011] Preferably, in step (1), the hawthorn aqueous extract is prepared by the following method:

[0012] Hawthorn and distilled water were extracted at 50°C for 2 hours at a material-to-liquid ratio of 1:(10-30) to obtain hawthorn water extract.

[0013] Preferably, the soaking temperature is 30-40°C and the soaking time is 2-6 hours.

[0014] Preferably, the moisture content of the pretreated straw is 60-70%.

[0015] Preferably, in step (2), the composite enzyme is obtained by mixing cellulase and pectinase in a mass ratio of 1:1; the enzyme activity of the pectinase is 40,000 U / g, and the enzyme activity of the cellulase is 20,000 U / g; the amount of the composite enzyme added accounts for 3% of the total mass of the straw after extraction.

[0016] Preferably, in step (2), the compound probiotics are obtained by mixing Propionibacterium fischeri, Lactobacillus reuteri, Bacillus licheniformis and yeast in a mass ratio of 2:2:1:1, and the amount of compound probiotics added accounts for 10-20% of the total mass of straw after extraction; the silage time is 7-10 days.

[0017] The concentration of Propionibacterium fischeri bacterial suspension was 1×10⁻⁶. 6 The concentration of Lactobacillus reuteri culture was 1×10⁻⁶ cfu / mL. 8 The concentration of Bacillus licheniformis bacterial suspension was 1×10⁻⁶ CFU / mL. 8 CFU / mL, yeast culture concentration is 1×10⁻⁶. 6 cfu / mL.

[0018] Preferably, the bioaccession number of the Propionibacterium fischeri is CICC10019; the bioaccession number of the Lactobacillus reuteri is CICC6123; the bioaccession number of the Bacillus licheniformis is CICC20204; and the yeast is Saccharomyces cerevisiae, with the bioaccession number CICC1307.

[0019] In a second aspect, the present invention provides a mixed silage of ginger straw and garlic straw obtained by the above preparation method.

[0020] A third aspect of the present invention provides the application of mixed ginger straw and garlic straw silage in reducing the fat content of livestock or promoting fat metabolism in the liver of livestock.

[0021] The beneficial effects of this invention are:

[0022] (1) The present invention uses hawthorn water to pretreat ginger straw and garlic straw, and then ensilages the pretreated straw to obtain mixed silage feed for feeding livestock, which can reduce the fat content in meat and promote the fat metabolism of livestock liver.

[0023] (2) The compound probiotics added in this invention can accelerate the production of lactic acid during silage, reduce the pH value of silage, and inhibit the production of putrefactive bacteria during fermentation. Cellulase and pectinase can decompose the fiber in sweet ginger stalks and garlic stalks, improving the digestibility and utilization efficiency of silage by animals. This invention transforms poorly palatable and unsuitable straw waste into valuable resources, increasing feed sources and reducing environmental pollution. Attached Figure Description

[0024] Figure 1 : Expression levels of mRNAs of genes related to liver fat metabolism. Detailed Implementation

[0025] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of this application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0026] In modern animal husbandry, palatability enhancers are sometimes added to promote animal feeding. However, ginger stalks and garlic stalks contain allicin and gingerol, which have pungent tastes and odors, respectively. Therefore, livestock find it difficult to accept these types of stalks, making it difficult to add them to feed in large quantities.

[0027] Based on this, the purpose of this invention is to provide a mixed silage of ginger straw and garlic straw. This invention first pre-treats the ginger straw and garlic straw with hawthorn water. Studies have shown that soaking the ginger straw and garlic straw in hawthorn water can reduce the allicin content in the straw, but without excessively removing allicin. Although allicin has a bactericidal effect and inhibits subsequent fermentation, controlling the allicin level appropriately will not significantly affect microbial growth while still utilizing its positive effects. Hawthorn extract can also mask the odor and neutralize the taste of gingerol, soften the straw, and enhance the silage's effectiveness during subsequent fermentation, increasing the enzyme's accessibility to the substrate and the degree of hydrolysis. Then, a compound enzyme and compound probiotics are added to ensilage the straw. The compound probiotics produce organic acids that soften the straw and improve palatability, giving the fermented straw a sour aroma that stimulates animal consumption. Simultaneously, the produced acid lowers the pH value, inhibiting the growth of various putrefactive bacteria and extending the shelf life of the feed. Studies have found that using ginger stalks and garlic stalks together as feed, compared to using fermented straw alone, not only significantly reduces the fat content of livestock but also promotes fat metabolism in the liver.

[0028] To enable those skilled in the art to better understand the technical solution of this application, the technical solution of this application will be described in detail below with reference to specific embodiments.

[0029] The source of the bacterial strains used in this invention:

[0030] Propionibacterium fischeri was purchased from the China Industrial Microbial Culture Collection Center, strain number: CICC10019;

[0031] Lactobacillus reuteri was purchased from the China Industrial Microbial Culture Collection Center, strain number: CICC6123;

[0032] Bacillus licheniformis was purchased from the China Industrial Microbial Culture Collection Center, strain number: CICC20204;

[0033] The Saccharomyces cerevisiae was purchased from the China Industrial Microbial Culture Collection Center, strain number: CICC1307.

[0034] The pectinase activity was 40,000 U / g, and it was purchased from Shandong Longkete Enzyme Preparation Co., Ltd.

[0035] The cellulase activity was 20,000 U / g, and it was purchased from Shandong Longket Enzyme Preparation Co., Ltd.

[0036] The garlic stalks used in this invention are from Jinxiang County, Jining City, Shandong Province;

[0037] The ginger stalks come from Xiaoshan District, Weifang City, Shandong Province.

[0038] The test materials used in the embodiments of this invention are all conventional test materials in the art and can be purchased through commercial channels.

[0039] Example 1

[0040] (1) Hawthorn and distilled water were extracted at 50℃ for 2 hours at a material-to-liquid ratio of 1:20 to obtain hawthorn water extract. 10 kg of hawthorn water extract was mixed with 30 kg of deionized water to obtain hawthorn water.

[0041] (2) Crush 10 kg of ginger stalks and 10 kg of garlic stalks to 60 mesh, mix them evenly, and then add them to 35 kg of hawthorn water. Soak them at 35°C for 4 hours, and then take out the stalks to obtain pretreated stalks.

[0042] (3) Preparation of the Propionibacterium fischeri bacterial culture:

[0043] A loopful of bacterial culture preserved in skim milk was inoculated into MRS medium and incubated at 30°C until the bacterial concentration reached 1×10⁻⁶. 6 cfu / mL.

[0044] Preparation of Lactobacillus reuteri bacterial culture:

[0045] A loopful of *Lactobacillus reuteri* culture stored in cryovials was inoculated into MRS medium and incubated at 37°C until the bacterial concentration reached 1×10⁻⁶. 8 cfu / mL.

[0046] Preparation of Bacillus licheniformis bacterial culture: A loopful of Bacillus subtilis strain preserved in glycerol tubes was inoculated into LB medium and cultured at 37°C with shaking at 160 rpm until the bacterial concentration reached 1 × 10⁻⁶. 8 cfu / mL.

[0047] Preparation of brewer's yeast culture:

[0048] A loopful of yeast culture preserved in glycerol tubes was inoculated into PDA medium and cultured at 32°C until the bacterial concentration reached 1×10⁻⁶. 6 cfu / mL.

[0049] The above four bacterial solutions are mixed in a mass ratio of 2:2:1:1 to obtain a mixed bacterial solution, which is a compound probiotic.

[0050] (4) The moisture content of the pretreated straw was controlled to 65%, and 3% compound enzyme (the mass ratio of cellulase and pectinase was 1:1) and 15% compound probiotics were added. The mixture of ginger straw and garlic straw was silaged for 9 days at room temperature to obtain silage.

[0051] Example 2

[0052] (1) Hawthorn and distilled water were extracted at a ratio of 1:10 at 50°C for 2 hours to obtain hawthorn water extract. 10 kg of hawthorn water extract was mixed with 50 kg of deionized water to obtain hawthorn water.

[0053] (2) Crush 10 kg of ginger stalks and 10 kg of garlic stalks to 60 mesh, mix them evenly, and then add them to 50 kg of hawthorn water. Soak them at 30°C for 6 hours, and then take out the stalks to obtain pretreated stalks.

[0054] (3) The preparation method of compound probiotics is the same as step (3) in Example 1.

[0055] (4) The moisture content of the pretreated straw was controlled to 70%, and 3% compound enzyme (the mass ratio of cellulase and pectinase was 1:1) and 15% compound probiotics were added. The mixture of ginger straw and garlic straw was silaged for 9 days at room temperature to obtain silage.

[0056] Example 3

[0057] (1) Hawthorn and distilled water were extracted at 50℃ for 2 hours at a material-to-liquid ratio of 1:30 to obtain hawthorn water extract. 10 kg of hawthorn water extract was mixed with 10 kg of deionized water to obtain hawthorn water.

[0058] (2) Crush 10 kg of ginger stalks and 10 kg of garlic stalks to 60 mesh, mix them evenly, and then add them to 20 kg of hawthorn water. Soak them at 40°C for 2 hours, and then take out the stalks to obtain pretreated stalks.

[0059] (3) The preparation method of compound probiotics is the same as step (3) in Example 1.

[0060] (4) The moisture content of the pretreated straw was controlled to 60%, and 3% compound enzyme (the mass ratio of cellulase and pectinase was 1:1) and 15% compound probiotics were added. The mixture of ginger straw and garlic straw was silaged for 9 days at room temperature to obtain silage.

[0061] Comparative Example 1

[0062] The difference from Example 1 is that ginger stalks are not added. The final product is garlic feed.

[0063] Comparative Example 2

[0064] The difference from Example 1 is that garlic stalks are not added. The final product is ginger stalk feed.

[0065] Comparative Example 3

[0066] Same as steps (1) to (2) of Example 1, drain the water to obtain pretreated straw, which is the required feed.

[0067] Comparative Example 4

[0068] 10 kg of ginger stalks and 10 kg of garlic stalks were crushed to 60 mesh and mixed evenly to obtain mixed straw. The moisture content of the mixed straw was adjusted to 65%. 3% compound enzyme (cellulase and pectinase in a 1:1 mass ratio) and 15% compound probiotics were added, and the mixture was ensiled at room temperature for 9 days to obtain mixed silage.

[0069] Comparative Example 5

[0070] (1) Hawthorn and distilled water were extracted at 50°C for 2 hours at a material-to-liquid ratio of 1:20 to obtain hawthorn water extract.

[0071] (2) Crush 10 kg of ginger straw and 10 kg of garlic straw to 60 mesh, mix them evenly, and then add them to 35 kg of hawthorn water extract. Soak them at 35℃ for 8 hours, and then take out the straw to obtain pretreated straw.

[0072] The rest are the same as steps (3) to (4) in Example 1.

[0073] The contents of allicin and gingerol in the feeds prepared in Examples 1-3 and Comparative Examples 3-5 were detected by high performance liquid chromatography. The results are shown in Table 1.

[0074] Table 1

[0075]

[0076] As shown in Table 1, the contents of allicin and gingerol in Comparative Examples 3 and 4 are similar, while the contents of allicin and gingerol in Comparative Example 5 are the lowest. The contents of allicin and gingerol in Examples 1-3 are lower than those in Comparative Example 3, indicating that fermentation can also decompose some of the allicin and gingerol.

[0077] Test case

[0078] One hundred and eight healthy Duroc × Landrace × Large White growing-finishing pigs with similar body weights (51.45±7.98) kg were randomly divided into nine treatments, with three replicates per treatment and four pigs per replicate. Treatment 1 served as the control group, fed a basal diet. Treatments 2–9, in addition to the basal diet, replaced 50% of the basal diet with the fermented feed from Examples 1–3 and Comparative Examples 1–5, respectively. The composition and nutrient levels of the basal diets are shown in Table 2.

[0079] The experiment divided the entire growth and fattening stage into two phases based on body weight: the early phase (50–90 kg) and the later phase (90–120 kg). The pre-trial period was 7 days, and the formal trial period was 84 days. During the experiment, the pigs' mental state was observed daily, feed intake was recorded weekly, and they were weighed at the beginning and end of each phase to calculate the average daily feed intake (ADFI), average daily weight gain (ADG), and feed conversion ratio (F:G). When the experimental pigs reached slaughter weight, four fattening pigs of similar weight were randomly selected from each treatment, fasted for 24 hours, given free access to water, weighed (pre-slaughter live weight), and slaughtered. The results are shown in Table 3.

[0080] After bleeding, scalding, and dehairing, the experimental pigs were carcassed. Carcass properties were measured according to the NY / T 825-2004 Technical Specification for Determination of Carcass Characteristics of Lean-Type Pigs. The results are shown in Table 4. Rib, longissimus dorsi, and biceps brachii muscles were harvested separately. After removing visible surface fat, fascia, and connective tissue, the muscle fat content was determined using Soxhlet extraction. The results are shown in Table 5.

[0081] The relative expression levels of cholesterol regulatory element-binding protein (SREBP), fatty acid synthase (FAS), fatty acid-binding protein-1 (FATP-1), and triglyceride lipase (ATGL) related genes in liver tissue were detected using real-time quantitative PCR. Specifically, 100 mg of liver tissue sample was taken, and total RNA extracted using a Trizol kit (TaKaRa, Japan) was dissolved in RNase-free water. The RNA was then reverse transcribed into cDNA using the same kit (TaKaRa, Japan), followed by RT-PCR analysis. β-actin was used as an internal reference gene, and 2... －△△Ct The method calculates the relative expression level of the target gene. The results are shown in [the table below]. Figure 1 .

[0082] Table 2. Composition and Nutritional Levels of Basal Diets

[0083]

[0084] *The premix provides per kilogram of diet: Vitamin A 3300 IU; Vitamin D3 330 IU; Vitamin E 24 IU; Vitamin K3 0.75 mg; Vitamin B1 1.50 mg; Vitamin B2 5.25 mg; Vitamin B... 12 0.03 mg; Pantothenic acid 15.00 mg; Folic acid 0.45 mg; Manganese 59 mg; Zinc 121.6 mg; Iron 109 mg; Copper 123 mg; Selenium 0.27 mg.

[0085] Table 3 Growth performance of fattening pigs (50-120kg)

[0086]

[0087] As shown in Table 3, the growth performance of Examples 1-3 and Comparative Example 5 was basically consistent with that of the blank control group. Compared with the blank control group, the growth performance of the feeds prepared in Comparative Examples 1-4 was lower.

[0088] Table 4 Carcass Performance

[0089]

[0090] Table 4 shows that, compared with the blank control group, the feeds prepared in Examples 1-3 can improve the dressing percentage and eye muscle area of ​​growing-finishing pigs, and reduce backfat thickness and lard ratio. Comparative Example 5 has carcass performance similar to the blank control group, while the carcass performance improvements of Comparative Examples 1-4 are limited compared to the blank control group.

[0091] Table 5. Fat content in muscle of fattening pigs at different parts

[0092]

[0093] As shown in Table 5, compared with the blank control group, the feeds prepared in Examples 1-3 can reduce the fat content in the rib and belly meat, longissimus dorsi muscle, and biceps brachii muscle, and increase the lean meat percentage. Compared with the blank control group, the muscle content of Comparative Example 5 is basically not increased; the increase in carcass muscle content in Comparative Examples 1-4 is limited.

[0094] SREBP, as a candidate gene for fat synthesis, regulates fat metabolism by influencing the expression of enzymes or genes related to cholesterol, fatty acids, triglycerides, and phospholipids. FAS, by catalyzing the synthesis of long-chain fatty acids from acetyl-CoA and malonyl-CoA, is a key rate-limiting enzyme in the de novo synthesis of fatty acids in vivo; the relative expression level and activity of the FAS gene directly affect fat deposition in animals. FATP-1 specifically binds to fatty acids, especially long-chain unsaturated fatty acids, participating in transmembrane transport of fatty acids, and is also involved in fatty acid acylation, participating in fat metabolism and deposition in animals. ATGL, highly expressed in subcutaneous adipose tissue, is closely related to fat development and maturation, hydrolyzing the first ester bond of stored triglycerides to release non-esterified free fatty acids. Figure 1 It can be seen that the relative expression levels of SREBP and FAS genes in the liver of growing-finishing pigs fed with the feed prepared in Examples 1-3 were reduced, while the relative expression levels of FATP-1 and ATGL genes were increased, indicating that the fat synthesis metabolism in the liver of fattening pigs was reduced and the catabolism metabolism was increased.

[0095] In summary, it can be seen that controlling the levels of allicin and gingerol in feed within the ranges of Examples 1 to 3 does not affect the animal's edibility and can also reduce the animal's fat content and promote liver fat metabolism.

[0096] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. The use of a mixed silage feed of ginger and garlic straw for reducing the fat content of livestock or for promoting the liver fat metabolism of livestock, characterized in that, The ginger and garlic straw mixed silage feed is prepared by the following method: (1) The collected ginger and garlic straws are crushed and mixed, and then immersed in hawthorn water, and the pretreated straws are obtained after soaking; the mass ratio of the ginger straw, the garlic straw and the hawthorn water is 1:1:(2-5); the hawthorn water is obtained by mixing hawthorn water extract and deionized water at a mass ratio of 1:(1-5); the hawthorn water extract is prepared by the following method: hawthorn and distilled water are mixed at a solid-liquid ratio of 1:(10-30), and then water extraction is carried out at 50℃ for 2h to obtain the hawthorn water extract; the soaking temperature is 30-40℃, and the soaking time is 2-6h; (2) The compound enzyme and the compound probiotics are added to the pretreated straws, and the fermentation product is obtained by silage at room temperature, which is the ginger and garlic straw mixed silage feed; the compound enzyme is obtained by mixing cellulase and pectinase at a mass ratio of 1:1; the enzyme activity of the pectinase is 40000U / g, and the enzyme activity of the cellulase is 20000U / g; the addition amount of the compound enzyme accounts for 3% of the total mass of the pretreated straws; the compound probiotics are obtained by mixing Propionibacterium freudenreichii, Lactobacillus reuteri, Bacillus licheniformis and yeast at a mass ratio of 2:2:1:1, and the addition amount of the compound probiotics accounts for 10-20% of the total mass of the pretreated straws; the silage time is 7-10d; the biological preservation number of the Propionibacterium freudenreichii is CICC10019; the biological preservation number of the Lactobacillus reuteri is CICC6123; the biological preservation number of the Bacillus licheniformis is CICC20204; and the yeast is Saccharomyces cerevisiae, and its biological preservation number is CICC1307.

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