Fermented feed of wampee and its preparation method and application in improving meat quality of broilers

Abstract

The present application relates to the technical field of fermented feed processing, in particular to a fermented feed of Citrus paradisi and a preparation method thereof and application of the fermented feed in improving meat quality of broilers, and the fermented feed is prepared by using residual fallen fruits, which is not only beneficial to solving the problems of environmental pollution and resource shortage in livestock industry caused by the untreated secondary fruits and fallen fruits, but also can increase the source of feed raw materials and promote sustainable economic development; through fermentation research on the preparation method, it is found that different strains are used to prepare fermented feeds, and different fermented feeds have different effects, the fermented feed prepared by using Aspergillus oryzae XMS01 and Lactobacillus plantarum XMS02 together can effectively improve the chicken meat quality, through research on the feed, it is found that the feed can effectively improve the chicken weight gain, and can effectively reduce the abdominal fat rate of Guangxi Fufeng broilers, and improve the chicken meat quality of Fufeng broilers, and is a fermented feed which can replace conventional daily ration.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of fermented feed processing, in particular to a Voshine fermented feed, a preparation method thereof and application of the Voshine fermented feed in improving the meat quality of broilers. BACKGROUND

[0002] In recent years, with the increasing scale and industrialization of the breeding industry in China, the problem of "food for people and livestock" has become prominent. Developing unconventional feed resources is an important means to solve this problem. Citrus is the first fruit industry in terms of planting area in China, and Voshine has become a "star" variety in citrus, with a planting area of more than 100,000 hm 2 in Guangxi, becoming the most important industry for the development of Guangxi's rural economy and rural revitalization. Voshine fruits are rich in nutrients and contain various bioactive substances, including vitamins, carotenes, amino acids, and other nutrients. According to the test, the soluble solids content of Voshine fruit juice is 11.10%-13.5%; vitamin C is 34.52-40.56 mg / 100 mL; and total phenol is 38.47-83.94 mg / 100 mL. It has high value for feed resource utilization.

[0003] Currently, there is little research on the recycling technology of substandard and fallen fruits, and only traditional deep burial or composting methods can be used. Developing Voshine substandard and fallen fruit fermented feed not only helps to solve the environmental pollution caused by substandard and fallen fruits and the resource shortage faced by the livestock industry, but also increases the source of feed raw materials and promotes sustainable economic development. Citrus pomace contains rich fibers, polyphenols, flavonoids, and other active compounds, which have high value for animal health.

[0004] There are reports in the prior art that adding 2% orange and grapefruit peels in the feed of broilers can significantly improve the growth of beneficial bacteria Lactobacillus and improve the immune function of the body. In addition, it is found that adding 50 mg / kg HSD (extracted from citrus pomace) in the feed of broilers can effectively improve the meat quality, promote the development of the intestinal tract, and improve the growth performance of broilers. However, in the actual feeding experiments of the applicant, it was found that fermented feeds prepared from the same raw materials using different methods have completely different performances, and some fermented feeds do not affect the growth and development of chickens. Moreover, there is no related research report on the application of Voshine substandard and fallen fruit fermented feed in the daily feed of Guangxi poultry. This experiment studies the effect of Voshine substandard and fallen fruit fermented feed replacing part of the daily feed on the apparent digestibility of nutrients, growth performance, and muscle quality of Fengma broilers, in order to provide a reference for the application of Voshine substandard and fallen fruit feed. SUMMARY

[0005] The application aims to provide a fermented feed of Citrus sinensis and its application in preparing feed for improving chicken meat quality, which has a good improving effect on the meat quality of Guangxi local Fufeng broilers and can effectively improve the quality of broiler meat.

[0006] The fermented feed of Citrus sinensis is prepared by mixing Citrus sinensis crushed material and a base material in a mass ratio of 1:1; the Citrus sinensis crushed material is prepared by crushing Citrus sinensis secondary fruits and fallen fruits; the base material is composed of 60% corn, 20% wheat bran, 15% rice bran and 5% soybean meal in terms of mass percentage.

[0007] The application further includes a preparation method of the fermented feed of Citrus sinensis, which comprises the following steps: fully mixing the Citrus sinensis crushed material and the base material to obtain fermented mixed base material; then adding 3% Aspergillus oryzae culture in terms of mass percentage of the fermented mixed base material, uniformly mixing, spraying 1.5% mixed bacteria liquid of Saccharomyces and Lactobacillus plantarum on the fermented mixed base material, uniformly mixing, packing into a thin film feed bag, compacting and sealing, and siloing at normal temperature for 15 days to obtain the fermented feed of Citrus sinensis.

[0008] Further, the Aspergillus oryzae is Aspergillus oryzae XMS01 (hereinafter referred to as XMS01), the preservation number is CCTCC:M2018425, and the preservation center is China Center for Type Culture Collection, Wuhan University, Wuhan, China, and the preservation date is July 2, 2018; the Lactobacillus plantarum is Lactobacillus plantarum XMS02 (hereinafter referred to as XMS02), the preservation number is CCTCC:M2019002, and the preservation center is China Center for Type Culture Collection, Wuhan University, Wuhan, China, and the preservation date is January 2, 2019.

[0009] Further, the Saccharomyces and the Lactobacillus plantarum are mixed in a mass ratio of 1:1 to obtain the mixed bacteria liquid, and the specification of the mixed bacteria liquid is 5x10 8 CFU / mL.

[0010] The application further includes application of the fermented feed of Citrus sinensis or the fermented feed of Citrus sinensis prepared by the preparation method in reducing the abdominal fat rate of chicken meat and / or improving the color of chicken meat.

[0011] The application further includes a method for feeding chickens by using the fermented feed of Citrus sinensis or the fermented feed of Citrus sinensis prepared by the preparation method, which comprises the following steps: adding the fermented feed of Citrus sinensis to feed, fully mixing, and then feeding Guangxi Fufeng broilers; the addition amount of the fermented feed of Citrus sinensis is 10%-30% in terms of mass percentage; and the feed is composed of 46%-58.6% corn, 14%-17.5% soybean meal, 2.4%-4.5% wheat bran, 2% fish meal, 0.5% stone powder, 0.9% calcium hydrogen phosphate and 2% premix.

[0012] The present application has the following beneficial effects:

[0013] The present application has the following beneficial effects:

DRAWINGS

[0014] Figure 1 Figure is the collection of fallen fruit and secondary fruit of Wucheng;

[0015] Figure 2 is the feeding experiment diagram of example 1 of the present application;

[0016] Figure 3 is the appearance influence diagram of Wucheng feed with different addition amounts on Guangxi Fufeng chicken; in the figure, I is the experimental group with 10% addition amount of fermented feed, II is the experimental group with 20% addition amount of fermented feed, and III is the experimental group with 30% addition amount of fermented feed;

[0017] Figure 4 is the fermented feed of Wucheng secondary fruit and fallen fruit produced.

DETAILED DESCRIPTION

[0018] All features disclosed in this specification, or all steps of any method or process disclosed in this specification, can be combined in any combination, except combinations where at least some of such features and / or steps are mutually exclusive.

[0019] Any feature disclosed in this specification, unless stated otherwise, is only one example out of a range of equivalent or similar features.

[0020] Example 1:

[0021] This example studies the influence of fermented feed prepared by different fermentation methods on Guangxi Fufeng chicken, as follows:

[0022] The fermented feed is prepared by different preparation methods:

[0023] Experimental group 1: Collect the secondary fruits and fallen fruits of Wohwan (from a fruit grower in Wuming, Nanning, Guangxi), use a fruit crusher to crush and pulp. Add an appropriate amount of substrate to adjust the moisture content, and control the moisture content of the fermented feed of Wohwan secondary fruits and fallen fruits at 45-50%. The fallen fruits and secondary fruits are mixed with the substrate at a ratio of (1:1): that is, 100 kg of fruit is mixed with 100 kg of fermentation substrate (the substrate is composed of 60% corn, 20% wheat bran, 15% rice bran and 5% soybean meal), 3% of Aspergillus oryzae culture is added, 1.5% of a mixed bacterial solution of yeast and Lactobacillus plantarum is sprayed, and the specification is 5x10 8 CFU / mL, and then it is packed, compacted and sealed in a thin film feed bag with a one-way air outlet valve, and fermented at room temperature for 15 days to obtain the fermented feed.

[0024] The preparation method of the Aspergillus oryzae culture is as follows:

[0025] Mix bran and water to prepare a culture medium, and the water content is not strictly controlled. The culture medium is squeezed by hand until no water drips. Then, Aspergillus oryzae spores are inoculated into the culture medium. Sterile water is supplemented in a timely manner during the cultivation process, and the temperature is controlled at 30-35℃. After 48-72 hours of cultivation, a large amount of mycelium is generated. The mycelium and the culture medium are thoroughly mixed to obtain the Aspergillus oryzae culture.

[0026] In experimental group 1, the Aspergillus oryzae, Lactobacillus plantarum and yeast are commercially available and purchased from Guangxi Jiutongwang Environmental Protection Biological Engineering Co., Ltd.

[0027] Experimental group 2: The preparation method of the fermented feed in this experimental group is the same as that in experimental group 1, and the only difference is that in the experimental group, the Aspergillus oryzae is a strain Aspergillus oryzae XMS01 selected by the applicant's research group, with a preservation number of CCTCC:M2018425 and a preservation date of July 2, 2018, and the preservation center is located at Wuhan University, Wuhan, China. The Lactobacillus plantarum and yeast are commercially available and purchased from Guangxi Jiutongwang Environmental Protection Biological Engineering Co., Ltd.

[0028] Experimental group 3: The preparation method of the fermented feed in this experimental group is the same as that in experimental group 1, and the only difference is that in the experimental group, the Aspergillus oryzae is commercially available and purchased from Guangxi Jiutongwang Environmental Protection Biological Engineering Co., Ltd., the Lactobacillus plantarum strain is a strain Lactobacillus plantarum XMS02 selected by the applicant's research group, with a preservation number of CCTCC:M2019002 and a preservation date of January 2, 2019, and the preservation center is located at Wuhan University, Wuhan, China. The yeast is purchased from Guangxi Jiutongwang Environmental Protection Biological Engineering Co., Ltd.

[0029] Experimental group 4: the preparation method of fermented feed in this experimental group is the same as that in experimental group 1, the only difference is that in the experimental group, Aspergillus oryzae is the strain Aspergillus oryzae XMS01 screened by the applicant's research group, the preservation number is CCTCC: M2018425, and the preservation date is July 2, 2018, which is preserved in China Center for Type Culture Collection, Wuhan University, Wuhan, China; the Lactobacillus plantarum strain is the strain Lactobacillus plantarum XMS02 screened by the applicant's research group, the preservation number is CCTCC: M2019002, and the preservation date is January 2, 2019, which is preserved in China Center for Type Culture Collection, Wuhan University, Wuhan, China; and the yeast is purchased from Guangxi Jiutongwang Environmental Protection Biological Engineering Co., Ltd.

[0030] After opening, the nutritional ingredients were detected and analyzed, as shown in Table 1, and the above experimental groups 1-4 were subjected to sensory evaluation: golden yellow color, emitting silage acid and fruit fragrance, soft texture and good comfort, and the sensory evaluation reached excellent. Details as follows:

[0031] Table 1 Composition and nutritional ingredients of different fruit fermented feeds

[0032]

[0033]

[0034] As can be seen from Table 1, the nutritional ingredient compositions of the different fruit fermented feeds of experimental groups 1-4 are different, from the dry matter composition, experimental group 4 > experimental group 3 > experimental group 2 > experimental group 1; crude protein content: experimental group 1 > experimental group 4 > experimental group 2 > experimental group 3; crude fiber content: experimental group 1 > experimental group 3 > experimental group 2 > experimental group 4; crude fat content: experimental group 4 > experimental group 1 > experimental group 2 > experimental group 3; calcium content: experimental group 3 > experimental group 4 > experimental group 2 > experimental group 1; phosphorus content: experimental group 2 > experimental group 4 > experimental group 3 > experimental group 1. From the nutritional ingredients, there is no big difference between the fermented feeds prepared by several different strains, therefore, the above experimental groups of fermented feeds are used for feeding experiments.

[0035] Feeding experiment:

[0036] The test chickens were provided by Guangxi Fufeng Farming and Breeding Company, 80-day-old Fufeng chickens, 300 in total. The test chickens were divided into control group, test group A, test group B, test group C, and test group D, 60 in each group. The control group was fed with basic diet, and the test group A, test group B, test group C, and test group D were fed with 10% of the fermented feed of discarded fruits of Wocan and dropped fruits, respectively. The basic diet was prepared according to the nutritional needs of the “Chicken Raising Standard” (NY / T 33-2004), and the basic compound feed was provided by a feed company in Nanning, Guangxi. The composition of the daily diet of each group is shown in Table 2.

[0037] Table 2 Composition of daily diet of each group

[0038]

[0039] The test was conducted at the Herbs Chicken Demonstration Base in Nanning, Guangxi, using a two-layer off-ground cage raising mode. Before the test, the chicken house was thoroughly disinfected, and a pre-test period of 10 days and a formal test period of 40 days were set. The mixed feed was prepared on the same day, and the feeding amount was appropriately added according to the feed intake of the previous day. The environmental temperature was controlled at above 24℃, and the test chickens were free to eat and drink water. The chickens were cleaned and recorded every day at 09:00 and 16:00, and the number of dead and culled chickens was recorded.

[0040] Measurement index and method:

[0041] 1. Nutrient apparent digestibility

[0042] The daily diet of each group was collected, and 3 days before the end of the test, 3 fixed cages (i.e. 3 replicates) per group were collected every day to collect fresh, uncontaminated fecal samples of about 200g, which were stored in a sealed manner at -20℃. The feces of 3 days were mixed and dried at 65℃ until constant weight, then humidified and dried, crushed and used. The content of each nutrient and AIA in the sample was determined. The metabolic rate of each nutrient in the diet was calculated according to the formula used in the 4NHCl·AIA method, as follows:

[0043] Nutrient metabolic rate / % = 100-100[(A1 / A2)×(F2 / F1)];

[0044] In the formula: A1 is the AIA content in the feed, %; A2 is the AIA content in the feces, %; F1 is the nutrient content in the feed, %; F2 is the nutrient content in the feces, %

[0045] 2. Growth performance

[0046] On the 1st day and the 40th day of formal feeding, the chickens were stopped feeding 1 night in advance, and the water was not stopped. The chickens were weighed on an empty stomach in the morning, and the average body weight, average daily gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (F / G) were calculated.

[0047] Average daily gain = (final weight - initial weight) / days on test (1)

[0048] Average daily feed intake = total feed intake / days on test (2)

[0049] Feed conversion ratio = average daily feed intake / average daily gain (3)

[0050] 3. Slaughter performance determination

[0051] At the end of the feeding experiment, 10 test chickens with similar body weights were selected from each group, and after being weighed on an empty stomach, the test chickens were slaughtered to determine slaughter performance-related indexes such as slaughter rate, whole carcass rate, half carcass rate, breast muscle rate, leg muscle rate, and abdominal fat rate.

[0052] 4. Meat quality

[0053] After the 10 chickens randomly selected from each group were slaughtered and dissected, the left whole breast muscle was taken, and the indexes such as chicken muscle cooking loss rate, pH 24h , meat color, and shear force were determined according to the methods in “Determination of Meat Quality of Livestock and Poultry” (NY / T1333-2007) and “Determination of Meat Tenderness: Shear Force Determination Method” (NY / T1180-2006).

[0054] The experimental results are shown in Tables 3-6:

[0055] Table 3 Effect of fermented feed on apparent utilization rate of nutrients of Fujian Black-Bone chickens (%)

[0056]

[0057]

[0058] Note: Different letters in the same column indicate significant differences (P < 0.05), and the same letters or no letters indicate no significant differences (P > 0.05); the following tables are the same.

[0059] As shown in Table 3, the digestibility of dry matter, protein, crude fat, and calcium in the test group D was significantly higher than that in the control group (P < 0.05); and the digestibility of energy, crude fiber, and phosphorus was not significantly different from that in the control group; and the digestibility of dry matter, crude protein, energy, crude fat, crude fiber, calcium, and phosphorus in the test groups A, B, and C was not significantly different from that in the control group. The above results show that the fermented feed prepared using the strain screened by the applicant can improve the apparent digestibility of nutrients of Fujian Black-Bone chickens, and the fermented feed prepared using the commercially available strain has little effect on the digestibility of Fujian Black-Bone chickens.

[0060] Table 4 Effect of fermented feed on growth performance of Fujian Black-Bone chickens

[0061]

[0062] From Table 4, the average daily weight gain of Test A, Test B and Test C is lower than that of the control group, and the difference is significant. The average daily weight gain of Test D is higher than that of the control group, and the difference is significant. The feed conversion ratio of Test A, Test B and Test C is higher than that of the control group, and the difference is significant. The feed conversion ratio of Test D is lower than that of the control group. This shows that the fermented feed prepared by different strains has different effects on the growth of poultry, which may be due to the different fermentation power of the fermented feed prepared by different strains, and the fermentation products of different strains are different, which have different effects on the growth of the chicken. The reason needs to be further studied.

[0063] Table 5 Effect of fermented feed on the slaughter performance of the chicken

[0064]

[0065] From Table 5, the dressing percentage and the whole eviscerated percentage of each test group and the control group are more than 80% and 60% respectively, but the differences of the indexes of the dressing performance of each group are not significant, which shows that the poultry has good meat performance. In this experiment, the dressing percentage of the five groups is more than 80%, and the whole eviscerated percentage is more than 60%, which shows that all the test chickens have good meat performance. Compared with the control group, the dressing percentage of Test A and Test C is lower than that of the control group, the dressing percentage of Test B and Test D is higher than that of the control group, the abdominal fat rate of Test A, B and C is higher than that of the control group, and the abdominal fat rate of Test D is lower than that of the control group. This shows that the fermented feed prepared by Aspergillus oryzae XMS01 and Lactobacillus plantarum XMS02 can reduce the abdominal fat rate of the chicken.

[0066] Table 6 Effect of fermented feed on the meat quality of the chicken

[0067]

[0068] The above results show that the redness and yellowness of the chicken meat of Test D is higher than that of the control group, and the redness and yellowness of the chicken meat of Test A, B and C is slightly lower than that of the control group, which shows that the fermented feed prepared by Aspergillus oryzae XMS01 and Lactobacillus plantarum XMS02 can improve the color of the chicken meat.

[0069] Based on the above experiments, we found that in the fermentation feed test of Wocit, only the fermented feed prepared by Aspergillus oryzae XMS01 and Lactobacillus plantarum XMS02 can significantly improve the meat quality of the chicken, and the two strains are indispensable. The fermented feed prepared by the commercial strains cannot well improve the meat quality of the chicken. Therefore, we selected the fermented feed of Test Group 4 for further experiments.

[0070] Example 2

[0071] According to the experimental conclusion of embodiment 1, the fermented feed of experimental group 4 is selected for further feeding experiment of Guangxi Fufeng chicken, as follows:

[0072] I. Preparation of fermented feed of sub-fruit and fallen fruit of Citrus sinensis Osbeck:

[0073] Sub-fruit and fallen fruit of Citrus sinensis Osbeck (from a fruit grower in Wuming, Nanning, Guangxi) are collected (as shown in Figure 1 ), and a fruit crusher is used for crushing and pulping. Since the fruit has a high moisture content (crude moisture content of 80.68%), an appropriate amount of substrate is added to adjust the moisture content of the fermented feed of sub-fruit and fallen fruit of Citrus sinensis Osbeck to 45-50%. The fallen fruit and sub-fruit are mixed with the substrate at a ratio of 1:1, i.e., 100 kg of fruit is mixed with 100 kg of substrate (substrate: corn 60% + wheat bran 20% + rice bran 15% + soybean meal 5%), 3% of Aspergillus oryzae culture is added, 1.5% of a mixed bacterial solution of Saccharomyces cerevisiae and Lactobacillus plantarum is sprayed, and the specification is 5×10 8 CFU / mL. After being thoroughly mixed, it is packed, compacted, and sealed in a thin film feed bag with a one-way air outlet valve for ensiling, and fermented at room temperature for 15 days (as shown in Figure 4 ). After being opened, the nutritional components are detected and analyzed, and the sensory evaluation is performed: the color is golden yellow, it emits a sour and fruity aroma, the texture is soft and comfortable, and the sensory evaluation reaches the excellent level.

[0074] In this embodiment, Aspergillus oryzae is XMS01 and Lactobacillus plantarum is XMS02.

[0075] II. Experimental design:

[0076] The experimental chickens are 80-day-old Fufeng chickens provided by Guangxi Fufeng Farming and Breeding Company, a total of 240. The experimental chickens are divided into a control group, a test 1 group, a test 2 group, and a test 3 group, each with 60. The control group is fed with a basic diet, and the test 1 group, the test 2 group, and the test 3 group are respectively fed with sub-fruit and fallen fruit fermented feed of Citrus sinensis Osbeck to replace 10%, 20%, and 30% of the basic diet. The basic diet is prepared according to the nutritional needs of “Chicken Raising Standards” (NY / T 33-2004), and the basic compound feed is provided by a feed company in Nanning, Guangxi (as shown in Figure 2 ). The composition and nutritional level of the diet during the experiment are shown in Table 7.

[0077] Table 7 Nutritional level of diet of each group

[0078]

[0079] Note: In this table, the premix is purchased from Guangxi Dafuhua Farming and Feeding Co., Ltd., and the metabolic energy in the nutritional level is a calculated value, and the others are measured values.

[0080] As can be seen from Table 7, the dry matter, crude protein, crude fat, and calcium digestibility of the test 1, 2, and 3 groups are significantly higher than those of the control group.

[0081] III. Feeding management:

[0082] The experiment was carried out in Guangxi Nanning Herbal Chicken Demonstration Base, using two-layer cage raising mode. Before the experiment, the chicken house was thoroughly disinfected, and a pre-test period of 10 days and a formal test period of 40 days were set. The mixed feed was prepared on the same day, and the feeding amount was appropriately added according to the feed intake of the previous day. The environmental temperature was controlled at 24℃ or above, and the test chickens were free to eat and drink water, and the health was cleaned at 09:00 and 16:00 every day, and the number of chicken deaths and culls was recorded.

[0083] IV. Determination index and method:

[0084] 1. Nutrient apparent digestibility

[0085] The experimental diets of each group were collected, and 3 days before the end of the experiment, 3 fixed cages (i.e. 3 replicates) per group were collected every day to collect fresh, uncontaminated fecal samples of about 200g, which were stored at -20℃ under sealed conditions. The feces of 3d were mixed and dried at 65℃ to constant weight, then humidified and dried, and then crushed for use. The content of each nutrient and AIA in the sample was determined. The metabolic rate of various nutrients in the diet was calculated according to the formula used in the 4NHCl·AIA method, and the calculation formula was as follows:

[0086] Nutrient metabolic rate / % = 100-100[(A1 / A2)×(F2 / F1)];

[0087] Wherein: A1 is the AIA content in feed, %; A2 is the AIA content in feces, %; F1 is the nutrient content in feed, %; F2 is the nutrient content in feces, %

[0088] 2. Growth performance

[0089] On the 1st day and the 40th day of formal feeding, the chickens were stopped feeding 1 night in advance, and the water was not stopped. The average body weight, average daily gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (F / G) were calculated by weighing the chickens in the morning on an empty stomach.

[0090] Average daily gain = (final weight - initial weight) / test days (1)

[0091] Average daily feed intake = total feed intake / test days (2)

[0092] Feed conversion ratio = average daily feed intake / average daily gain (3)

[0093] 3. Slaughter performance determination

[0094] At the end of the feeding experiment, 10 chickens with similar body weight were selected from each group, and the slaughter test was carried out after fasting and weighing to determine the slaughter performance related indexes such as dressing percentage, whole eviscerated percentage, half eviscerated percentage, breast muscle percentage, leg muscle percentage, and abdominal fat percentage.

[0095] 4. Meat quality

[0096] After the 10 chickens randomly selected from each group were slaughtered and dissected, the left whole breast muscle was taken, and the indices such as muscle cooking loss rate, pH, meat color, and shear force were determined according to the methods in "Determination of Meat Quality of Livestock and Poultry" (NY / T1333-2007) and "Determination of Meat Tenderness: Shear Force Method" (NY / T1180-2006). 24h

[0097] 5. Data statistics and analysis

[0098] The data were arranged by using Excel software, and the statistical analysis was performed by using SPSS 17.0 software, and Duncan's method was used for multiple comparisons. The results were expressed as "mean ± standard deviation", and P<0.05 indicated significant difference.

[0099] The results are shown in Tables 8 and 9.

[0100] Table 8 Effect of fermented feed of secondary fruits and fallen fruits of Citrus grandis on apparent utilization rate of nutrients of Fengma chickens (%)

[0101] Item Control group Test 1 group Test 2 group Test 3 group Dry matter 76.36 ± 3.00 a ]] 83.61 ± 1.03 b ]] 86.64 ± 2.20 b ]] 86.49 ± 0.84 b ]] Crude protein 54.89 ± 7.64 a ]] 57.80 ± 8.78 b ]] 64.04 ± 0.47 b ]] 63.01 ± 4.7 b ]] Energy 75.21±1.56 76.15±0.60 77.54±2.30 77.56±0.68 Crude fat 87.48 ± 0.84 a ]] 93.31 ± 1.95 b ]] 93.86 ± 1.39 b ]] 94.78 ± 0.57 b ]] Crude fiber 55.63±11.20 52.02±7.18 59.11±5.46 53.54±3.01 Calcium 55.12 ± 14.8 a ]] 72.24 ± 3.95 b ]] 74.26 ± 7.81 b ]] 74.53 ± 2.31 b ]] Phosphorus 51.72±9.40 52.04±4.7 63.98±1.66 64.12±5.45

[0102] As shown in Table 8, the dry matter, protein, crude fat, and calcium digestibility of the test groups 1, 2, and 3 were significantly higher than that of the control group (P<0.05); compared with the control group, the dry matter digestibility of the test groups 1, 2, and 3 was increased by 9.49%, 13.46%, and 13.26%, respectively, and the dry matter digestibility of the test group 2 was the highest; the protein digestibility was increased by 5.3%, 16.66%, and 14.79%, respectively, and the protein digestibility of the test group 2 was the highest; the crude fat digestibility was increased by 6.66%, 7.29%, and 8.34%, respectively; and there was no significant difference in the digestibility of energy, crude fiber, and phosphorus among the groups. The above results show that the fermented feed of secondary fruits and fallen fruits of Citrus grandis can improve the apparent digestibility of nutrients of Fengma chickens, and also reflect that the mixed fermented feed has good quality and good palatability. With the increase of the addition amount of the fermented feed of secondary fruits and fallen fruits of Citrus grandis, the apparent digestibility of the feed nutrients in the present experiment does not increase, which may be because with the increase of the addition amount of the fermented feed, the fiber content in the diet also increases. High fiber content reduces the degradation of dry matter, and accelerates the flow rate of feed in the gastrointestinal tract, thereby reducing the whole digestive tract digestibility of nutrients such as crude protein and crude fat.

[0103] Table 9 Effect of fermented feed of secondary fruits and fallen fruits of Citrus grandis on growth performance of Fengma chickens ​

[0104] Item Control group Test 1 group Test 2 group Test 3 group Initial weight / g 1136±154.07 1171±177.16 1067±103.6 1066±152.33 Final weight / g 1810±224.1 1857±235.17 1817±138.6 1762±195.15 Average daily gain ADG / g 16.85 ± 3.46 b ]] 17.15 ± 3.12 ab ]] 18.75 ± 2.94 a ]] 17.40 ± 3.17 ab ]] Average daily feed intake ADFI / g 68.80±2.07 68.00±1.30 72.00±0.25 70.00±2.12 Feed conversion F / G 4.08 ± 2.07 b ]] 3.97 ± 1.28 ab ]] 3.84 ± 0.94 a ]] 4.02 ± 1.19 ab ]]

[0105] From Table 9, compared with the control group, the average daily gain ADG of the test 2 group increased by 11.2% (P<0.05), and the feed conversion ratio F / G decreased by 5.88%; the average daily feed intake ADFI of the test 2 and 3 groups increased by 4.7% and 1.7% respectively, and the other indicators had no significant difference. This shows that the test 2 and 3 groups have better palatability than the control group, and the test chickens have higher feed intake. Through this increased feed intake, the daily weight gain of the test 2 and 3 groups is higher than that of the control group, and the feed conversion ratio F / G is reduced. This shows that adding an appropriate amount of fermented feed of secondary citrus fruits and fallen fruits to replace part of the basic diet can improve the growth performance of Fujianma chickens. In this test, it was found that with the increase of the amount of fermented feed, the daily weight gain did not increase, and the feed conversion ratio F / G did not decrease. This shows that adding too much fermented feed of mixed citrus fruits to the feed will have an adverse effect on the growth performance of livestock and poultry, which may be related to the anti-nutritional factors in the fermented feed of mixed citrus fruits affecting the digestion and absorption of nutrients. The reason needs further study.

[0106] Table 10 Effect of fermented feed of secondary citrus fruits and fallen fruits on the slaughter performance of Fujianma chickens

[0107] Item Control group Test 1 group Test 2 group Test 3 group Dressing percentage 90.59±3.26 93.47±0.45 92.21±2.06 91.87±0.50 Half netted percentage 79.55±1.76 80.17±3.39 79.91±4.95 78.40±2.72 Full netted percentage 64.54±3.18 63.53±2.42 66.30±4.47 64.91±2.05 Breast muscle percentage 31.41±2.57 29.04±2.35 31.76±2.95 32.47±3.37 Leg muscle percentage 38.97±2.96 36.40±5.56 36.98±2.90 38.27±1.82 Abdominal fat percentage 12.07±9.20 11.42±4.64 11.04±6.02 11.72±4.18

[0108] From Table 10, the dressing percentage and whole eviscerated percentage of the test group and the control group were more than 80% and 60% respectively, but the differences in the indicators of the slaughter performance of each group were not significant, which shows that the meat performance of poultry is good. In this test, the dressing percentage of the four groups was more than 80%, and the whole eviscerated percentage was more than 60%, which shows that all the test chickens have good meat production performance. This shows that it is feasible to replace part of the diet with fermented feed of secondary citrus fruits and fallen fruits, which has no negative impact on the growth of chickens and can indeed be used as good feed for poultry. Studies have shown that flavonoids and organic acids can promote the synthesis and deposition of protein in the body, and citrus fruits are rich in various bioactive substances (flavonoids) and organic acids. The rich flavonoids and organic acids can improve the deposition of protein in the body of broilers, thereby improving the slaughter performance of broilers. In addition, this test also found that compared with the control group, the dressing percentage of the test 1, 2 and 3 groups increased by 3.1%, 1.78% and 1.41% respectively, and the abdominal fat rate of the test 3 groups decreased by 5.38%, 8.53% and 2.8% respectively. This shows that the fermented feed of citrus fruits can reduce the abdominal fat rate of chickens.

[0109] Table 11 Effect of fermented feed of secondary citrus fruits and fallen fruits on the meat quality of Fujianma chickens

[0110] Item (breast muscle) Control group Test 1 group Test 2 group Test 3 group a* (redness) 6.27 ± 0.90 b ]] 7.15 ± 0.58 ab ]] 7.21 ± 1.31 a ]] 7.18 ± 0.82 ab ]] b* (yellowness) 7.03 ± 0.74 a ]] 7.36 ± 0.53 b ]] 7.48 ± 0.43 b ]] 7.30 ± 0.34 b ]] L* (lightness) 58.18±2.83 57.66±3.19 60.08±3.14 58.26±1.53 Cooking loss rate % 11.08±0.23 10.41±0.27 9.56±0.05 8.26±0.38 Shear force / N 35.87±3.85 35.45±2.74 38.38±5.25 36.30±6.61 PH 5.13±0.06 4.95±0.13 4.98±0.05 5.07±0.07

[0111] Table 11 shows that, compared with the control group, the a* value (redness) of the pectoral muscles in experimental groups 1, 2, and 3 were all increased, and the difference was significant compared with experimental group 2 (P<0.05). The b* value (yellowness) was also significantly increased (e.g., ...). Figure 3 As shown in the figure, replacing part of the feed with fermented second-hand and fallen Wogan oranges affects meat color, increasing pigment deposition in chicken meat, resulting in a redder and yellower color. In the current market where whole-wheat carcasses are available, this may better meet consumer demand for the appearance and color of chicken meat. After slaughter, broiler chickens fed with fermented Wogan orange feed showed an 11.21% increase in redness (a*) and a 3.87% and 18.95% decrease in brightness (L*) and yellowness (b*) compared to the control group, indicating that fermented Wogan orange feed has an effect on improving meat quality.

[0112] Based on this embodiment, it is feasible to replace part of the diet with fermented feed from the second-hand fruit and fallen fruit of Wogan tangerines. It has a significant effect on improving the apparent digestibility of nutrients, growth performance, slaughter performance and meat quality of Fufeng Ma chickens. It is recommended that the most suitable amount of feed to replace part of the basic diet is 20%.

[0113] In summary, this application, through research on fermented feed for Wogan oranges, has yielded a fermented feed that can effectively increase chicken weight gain, effectively reduce abdominal fat percentage, and improve chicken meat quality. Research shows that this feed can effectively replace conventional diets within a certain addition ratio. The development of this fermented feed is beneficial to solving the problems of environmental pollution caused by untreated secondary and fallen fruits and the resource shortage faced by the livestock industry.

[0114] The above description is a detailed description of the preferred embodiments of the present invention. However, the embodiments are not intended to limit the scope of the patent application of the present invention. All equivalent changes or modifications made under the technical spirit of the present invention should fall within the patent scope covered by the present invention.

Claims

1. The use of fermented feed of Citrus sinensis Osbeck in improving the average daily weight gain of chickens, reducing the feed-weight ratio and / or improving the color of chicken meat, characterized in that, The fermentation feed is prepared by mixing the crushed Wucheng and the base material at a mass ratio of 1:1; the crushed Wucheng is prepared by crushing Wucheng secondary fruits and fallen whole fruits; the base material is composed of 60% corn, 20% wheat bran, 15% rice bran and 5% soybean meal by mass percentage; The preparation method of the Wucheng fermentation feed is as follows: the crushed Wucheng and the base material are mixed sufficiently to obtain fermentation mixed base material; then 3% Aspergillus oryzae culture is added to the fermentation mixed base material, and mixed uniformly; then 1.5% mixed bacterial liquid of Saccharomyces cerevisiae and Lactobacillus plantarum is sprayed on the fermentation mixed base material, and mixed uniformly; then the fermentation mixed base material is packed, compacted and sealed in a thin film feed bag for ensiling, and fermented at room temperature for 15 days to obtain the Wucheng fermentation feed. The Aspergillus oryzae is Aspergillus oryzae XMS01, with the preservation number of CCTCC: M2018425; the Lactobacillus plantarum is Lactobacillus plantarum XMS02, with the preservation number of CCTCC: M2019002; The yeast bacteria and Lactobacillus plantarum are mixed at a mass ratio of 1:1 to obtain a mixed bacteria solution, and the specification of the mixed bacteria solution is 5×10 8 CFU / mL.

2. A method for feeding chicken with the fermented feed of the citrus Moro as claimed in claim 1, characterized in that, The method is as follows: the Wucheng fermentation feed is added to the feeding material, and then mixed sufficiently to feed Guangxi Fufeng broiler chickens; the mass percentage of the Wucheng fermentation feed is 10%-30%; the feeding material is composed of 46%-58.6% corn, 14%-17.5% soybean meal, 2.4%-4.5% wheat bran, 2% fish meal, 0.5% stone powder, 0.9% calcium hydrogen phosphate and 2% premix.

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