Fresh ginger sprout-based fermented feed and application thereof in improving growth performance of fattening pigs

Abstract

This invention discloses a fermented feed based on fresh ginger vines and its application in improving the growth performance of fattening pigs. Belonging to the field of livestock feed processing, it is prepared by fermenting pretreated fresh ginger vines and fruit pomace with the addition of a mixed microbial agent. The resulting fermented feed based on fresh ginger vines is mixed with a basic feed and used to feed fattening pigs. This results in improved disease resistance, reduced disease incidence, increased feed intake, and lower production costs.

Description

Technical Field

[0001] This invention belongs to the field of livestock feed processing, and in particular relates to a fermented feed based on fresh ginger vines and its application in improving the growth performance of fattening pigs. Background Technology

[0002] Succulent forage with a natural moisture content of ≥50% is called green fodder. Green fodder is diverse, widely available, and rich in nutrients, and it has a beneficial effect on promoting animal growth and development. However, green fodder production is highly seasonal, with uneven supply throughout the year, and its high moisture content, generally between 60-90%, makes it extremely susceptible to mold and spoilage, and difficult to preserve.

[0003] Silage is the most effective way to preserve the nutritional value of green fodder. Conventional silage mainly relies on the fermentation of lactic acid bacteria to produce lactic acid from the carbohydrates in the feed, lowering the pH of the feed to below 4.2, thereby inhibiting the growth of various microorganisms and achieving the purpose of long-term preservation of feed. This method is only suitable for raw materials such as straw of gramineous crops and gramineous forage grasses with high sugar content. Crops with low sugar content, such as fresh ginger seedlings, cannot meet the needs of lactic acid bacteria growth, and it is difficult to succeed when using conventional silage. In addition, the moisture content of conventional silage is generally between 60-70%, which limits the intake of dry matter and leads to a decline in production performance.

[0004] Fresh ginger stalks have a water content of over 85%, making them prone to spoilage when stored fresh. As a waste product after ginger harvest, fresh ginger stalks were often left to rot in the fields, unable to be effectively utilized and causing environmental pollution. Fresh ginger stalks are crisp, nutritious, and a valuable green fodder for livestock and poultry. They not only promote livestock growth but also have health benefits, improving immunity and reducing mortality rates while increasing productivity. Patent CN1150832C provides a livestock health feed that incorporates dried ginger stalks, giving it disease-resistant properties. Comparative experiments on pigs showed that the consuming group had rosier skin, shinier coats, faster growth, and no disease compared to the control group. However, this invention requires excessive processing time for the fresh ginger stalks, burying them underground for over 20 days, making the feed unsuitable for large-scale application.

[0005] In view of this, there is an urgent need in this field for a fermented feed based on fresh ginger vines. Summary of the Invention

[0006] The purpose of this invention is to propose a fermented feed based on fresh ginger vines and its application in improving the growth performance of fattening pigs, so as to solve the problems existing in the prior art.

[0007] One of the technical solutions proposed in this invention:

[0008] A fermented feed based on fresh ginger vines is prepared by fermenting pretreated fresh ginger vines and fruit residue with the addition of mixed microbial agents.

[0009] Preferably, the mass ratio of the pretreated fresh ginger seedlings to fruit residue is 10:1 to 10:5.

[0010] In addition to nutrients such as crude fiber, crude protein, crude fat, minerals, and vitamins, ginger stalks (ginger sprouts) also contain some natural antibacterial substances, such as gingerol and curcumin. Through fermentation, the large molecules of crude fiber, crude protein, and crude fat in fresh ginger stalks are broken down into smaller molecules that are more easily absorbed by animals. Furthermore, the antibacterial substances in ginger stalks undergo new chemical changes during fermentation, synergistically interacting with lactic acid and acetic acid produced from the decomposition of crude fiber, resulting in an increased antibacterial effect. Fruit pomace is rich in nutrients such as minerals, sugars, amino acids, and vitamins. In addition, fruit pomace has a fruity flavor and good palatability. Mixing it with pre-treated fresh ginger stalks for fermentation can effectively improve the product's taste and increase feed intake. The fruit pomace used in this invention is the residue remaining after fruit juicing. The residue has low sugar, fruit acid, and water content, with cellulose being the most abundant component.

[0011] Preferably, the fruit residue is selected from pear residue, apple residue, or hawthorn residue.

[0012] Preferably, the mixed microbial agent is a mixture of Lactobacillus plantarum, Bacillus subtilis, and Rhodopseudomonas palustris. The addition of the mixed microbial agent can effectively degrade crude fiber in the raw materials, release the encapsulated crude protein, crude fat, and soluble carbohydrates, and help improve feed utilization.

[0013] More preferably, the mass ratio of *Lactobacillus plantarum*, *Bacillus subtilis*, and *Rhodopseudomonas palustris* is 2-3:10-15:5-6.

[0014] Preferably, the amount of the mixed microbial agent added is 0.1% (wt.)% of the total amount of raw materials.

[0015] Preferably, the pretreatment method for the fresh ginger seedlings includes: cutting the fresh ginger seedlings to 1-2 cm, spraying cellulase solution onto the cut fresh ginger seedlings, stirring evenly, adding bran and mixing, wrapping and sealing with plastic film for 1 day to obtain pretreated fresh ginger seedlings.

[0016] The amount of wheat bran added accounts for 10-15% of the weight of fresh ginger vines. Adding dried wheat bran to fresh ginger vines absorbs the moisture in the fresh ginger vines, reducing their moisture content to 50-60%, which facilitates the storage of fermented feed from fresh ginger vines.

[0017] Fattening pigs are monogastric animals. Cellulose in their feed remains unchanged after entering the stomach and small intestine. Once in the large intestine, it undergoes bacterial fermentation, breaking down the cellulose into volatile fatty acids and carbon dioxide. Therefore, it is essential to select nutrient-rich, easily digestible feeds with low crude fiber content for fattening pigs. Fresh ginger vines contain a large amount of crude fiber; pretreatment, including physical shearing and enzymatic hydrolysis, can initially degrade this crude fiber.

[0018] Preferably, the fermentation time is 5-7 days. The fresh ginger seedlings of this invention can be directly piled and sealed in the field, and then allowed to ferment naturally. During natural fermentation, the sealing effect of the plastic film causes microbial metabolism to generate a large amount of heat, raising the temperature inside the pile to the optimal temperature for microbial growth. Note that the internal temperature of the pile needs to be monitored constantly during this process. If the temperature is too high, the pile needs to be turned regularly to help achieve a uniform temperature throughout the pile. If the temperature is still too high, appropriate ventilation is needed to help cool it down. This invention also provides the application of the above-mentioned fermented feed based on fresh ginger seedlings in improving the growth performance of fattening pigs.

[0019] Preferably, the fermented feed based on fresh ginger vines is mixed with the basal feed and used to feed fattening pigs, wherein the fermented feed based on fresh ginger vines accounts for 20-40 (wt.)% of the total feed.

[0020] The beneficial effects of this invention are:

[0021] 1) This invention first physically cuts and enzymatically hydrolyzes fresh ginger vines to preliminarily decompose the crude fiber. Then, the pretreated fresh ginger vines and fruit residue are mixed and fermented with mixed bacteria to effectively degrade the crude fiber in the raw materials, releasing the crude protein, crude fat and soluble carbohydrates wrapped in the crude fiber. The resulting fermented feed has significantly reduced crude fiber and significantly increased the digestibility of nutrients such as crude protein. It can also effectively preserve the rich vitamins and various trace elements in fresh ginger vines. The addition of fruit residue improves palatability and enriches nutrition. When mixed with basic feed, it helps fattening pigs to eat, digest and absorb. In addition, compared with the existing fresh ginger vine processing time, the feed fermentation time of this invention is significantly shortened, making it suitable for large-scale promotion and application.

[0022] 2) The present invention can significantly reduce the moisture content and rapidly lower the pH value of fresh ginger seedlings by adding wheat bran, which is helpful for the storage of fermented feed in the later stage.

[0023] 3) Feeding experiments have shown that when fattening pigs are fed a mixture of the fermented feed based on fresh ginger vines provided by this invention and the basic feed, the pigs’ disease resistance is improved, the occurrence of diseases is reduced, and the feed intake is also increased, thus reducing production costs. Detailed Implementation

[0024] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0025] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0026] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0027] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be obvious to those skilled in the art. This application specification and embodiments are merely exemplary.

[0028] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0029] This invention proposes a fermented feed based on fresh ginger vines, which is prepared by fermenting pretreated fresh ginger vines and fruit residue with the addition of mixed microbial agents.

[0030] The fruit residue has a high acidity, and adding too much will affect the taste of the feed. Therefore, in some preferred embodiments of the present invention, the mass ratio of the pretreated fresh ginger seedlings and fruit residue is controlled at 10:1-10:5.

[0031] In some preferred embodiments of the present invention, the fruit pomace is selected from pear pomace, apple pomace, or hawthorn pomace. It is the residue remaining after juicing, with a moisture content ≤15%.

[0032] In some preferred embodiments of the present invention, the mixed bacterial agent is a mixture of Lactobacillus plantarum, Bacillus subtilis, and Rhodopseudomonas palustris; the mass ratio of Lactobacillus plantarum, Bacillus subtilis, and Rhodopseudomonas palustris is 2-3:10-15:5-6.

[0033] In some preferred embodiments of the present invention, the amount of the mixed microbial agent added is 0.1% (wt.)% of the total amount of raw materials.

[0034] In some preferred embodiments of the present invention, the pretreatment method of the fresh ginger seedlings includes: cutting the fresh ginger seedlings to 1-2 cm, spraying cellulase solution onto the cut fresh ginger seedlings, stirring evenly, adding bran and mixing, wrapping and sealing with plastic film for 1 day to obtain pretreated fresh ginger seedlings.

[0035] In some preferred embodiments of the present invention, the mass ratio of cellulase to water in the cellulase solution is 5-8:1000, 2g of cellulase solution is sprayed on 1kg of fresh ginger seedlings, and the amount of wheat bran added accounts for 10-15% of the mass of fresh ginger seedlings.

[0036] In some preferred embodiments of the present invention, the fermentation time is 5-7 days.

[0037] If the fermentation time is too short, the crude fiber cannot be completely degraded; if the fermentation time is too long, excessive fermentation metabolites will affect the taste of the final feed, thereby affecting feed intake. Therefore, in some preferred embodiments of the present invention, the fermentation time is controlled at 5-7 days.

[0038] This invention also provides the application of the above-mentioned fermented feed based on fresh ginger vines in improving the growth performance of fattening pigs. The fermented feed based on fresh ginger vines is mixed with the basal feed and used to feed the fattening pigs, with the fermented feed based on fresh ginger vines accounting for 20-40% (wt.)% of the total feed.

[0039] In the embodiments of the present invention, Lactobacillus plantarum, Bacillus subtilis, and Rhodopseudomonas palustris were all purchased from Shandong Jiacheng Biotechnology Co., Ltd.; cellulase was purchased from Shandong Jiajiali Biotechnology Co., Ltd.

[0040] Example 1

[0041] S1. Cut fresh ginger stalks into 1-2cm pieces and rub them. Spray cellulase solution (the mass ratio of cellulase to water in the cellulase solution is 6:1000) evenly onto the fresh ginger stalks, ensuring that 2g of cellulase solution is sprayed on every 1kg of fresh ginger stalks. Add bran accounting for 10% of the mass of fresh ginger stalks. Wrap the mixture in plastic film and seal it for 1 day to obtain pretreated fresh ginger stalks.

[0042] S2. The pretreated fresh ginger seedlings and pear residue were mixed evenly at a mass ratio of 10:1. A mixed microbial agent (the mass ratio of Lactobacillus plantarum, Bacillus subtilis and Rhodopseudomonas palustris was 2:12:5) was added. The amount of mixed microbial agent added was 0.1 (wt.)% of the raw materials. After sealing and fermenting for 7 days, fermented feed based on fresh ginger seedlings was obtained.

[0043] Example 2

[0044] S1. Cut fresh ginger stalks into 1-2cm pieces and rub them. Spray cellulase solution (the mass ratio of cellulase to water in the cellulase solution is 5:1000) evenly onto the fresh ginger stalks, ensuring that 2g of cellulase solution is sprayed on every 1kg of fresh ginger stalks. Add bran accounting for 15% of the mass of fresh ginger stalks. Wrap the mixture in plastic film and seal it for 1 day to obtain pretreated fresh ginger stalks.

[0045] S2. The pretreated fresh ginger seedlings and apple pomace were mixed evenly at a mass ratio of 10:5. A mixed microbial agent (the mass ratio of Lactobacillus plantarum, Bacillus subtilis and Rhodopseudomonas palustris was 3:10:6) was added. The amount of mixed microbial agent added was 0.1 (wt.)% of the raw materials. After sealing and fermenting for 6 days, fermented feed based on fresh ginger seedlings was obtained.

[0046] Example 3

[0047] S1. Cut fresh ginger stalks into 1-2cm pieces and rub them. Spray cellulase solution (the mass ratio of cellulase to water in the cellulase solution is 8:1000) evenly onto the fresh ginger stalks, ensuring that 2g of cellulase solution is sprayed on every 1kg of fresh ginger stalks. Add bran accounting for 12% of the mass of fresh ginger stalks. Wrap the mixture in plastic film and seal it for 1 day to obtain pretreated fresh ginger stalks.

[0048] S2. The pretreated fresh ginger seedlings and hawthorn residue were mixed evenly at a mass ratio of 10:3. A mixed microbial agent (the mass ratio of Lactobacillus plantarum, Bacillus subtilis and Rhodopseudomonas palustris was 2:15:6) was added. The amount of mixed microbial agent added was 0.1 (wt.)% of the raw materials. After sealing and fermenting for 5 days, fermented feed based on fresh ginger seedlings was obtained.

[0049] Comparative Example 1

[0050] Same as Example 1, except that the fresh ginger seedlings were not pretreated with cellulase. Specifically:

[0051] S1. Cut the fresh ginger stalks into 1-2cm pieces, knead them, and add bran accounting for 10% of the weight of the fresh ginger stalks;

[0052] S2. The pretreated fresh ginger seedlings and pear residue were mixed evenly at a mass ratio of 10:1. A mixed microbial agent (the mass ratio of Lactobacillus plantarum, Bacillus subtilis and Rhodopseudomonas palustris was 2:12:5) was added. The amount of mixed microbial agent added was 0.1 (wt.)% of the raw materials. After sealing and fermenting for 7 days, fermented feed based on fresh ginger seedlings was obtained.

[0053] Comparative Example 2

[0054] Same as Example 1, except that no fruit pomace was added, specifically:

[0055] S1. Cut fresh ginger stalks into 1-2cm pieces and rub them. Spray cellulase solution (the mass ratio of cellulase to water in the cellulase solution is 6:1000) evenly onto the fresh ginger stalks, ensuring that 2g of cellulase solution is sprayed on every 1kg of fresh ginger stalks. Add bran accounting for 10% of the mass of fresh ginger stalks. Wrap the mixture in plastic film and seal it for 1 day to obtain pretreated fresh ginger stalks.

[0056] S2. Add a mixed microbial agent (the mass ratio of Lactobacillus plantarum, Bacillus subtilis and Rhodopseudomonas palustris is 2:12:5) to the pretreated fresh ginger seedlings. The amount of the mixed microbial agent added is 0.1 (wt.)% of the raw materials. After sealing and fermenting for 7 days, fermented feed based on fresh ginger seedlings is obtained.

[0057] To verify the effect of the ratio of the three bacteria on the fermented feed, this invention also set up comparative examples 3-5 based on Example 1 (that is, comparative examples 3-5 are the same as Example 1 except that the ratio of fermentation bacteria is different).

[0058] Comparative Example 3

[0059] The mass ratio of *Lactobacillus plantarum*, *Bacillus subtilis*, and *Rhodopseudomonas palustris* is 2:18:5.

[0060] Comparative Example 4

[0061] The mass ratio of *Lactobacillus plantarum*, *Bacillus subtilis*, and *Rhodopseudomonas palustris* is 5:12:5.

[0062] Comparative Example 5

[0063] The mass ratio of *Lactobacillus plantarum*, *Bacillus subtilis*, and *Rhodopseudomonas palustris* is 2:12:10.

[0064] Comparative Example 6

[0065] This comparative example is based on Example 1, except that *Lactobacillus plantarum* is replaced with *Lactobacillus rhamnosus*. Specifically, the mass ratio of *Lactobacillus rhamnosus*, *Bacillus subtilis*, and *Rhodopseudomonas palustris* is 2:12:5.

[0066] Application examples

[0067] Healthy piglets (90 days old) with rosy skin, shiny coat, uniform size, and no disease were selected from a breeding base. The fermented feeds based on fresh ginger vines prepared in Examples 1-3 and Comparative Examples 1-2 were mixed with the basal feed and fed to fattening pigs. Each group consisted of 50 pigs, fed continuously for 15 weeks, to observe growth performance and disease incidence. The basal feed consisted of 65% corn, 20% soybean meal, 5% wheat, 4% wheat bran, 2% soybean oil, and 4% premix (purchased from Shandong Zhongcheng Feed Technology Co., Ltd.) by weight. The feed composition for each experimental case is shown in Table 1.

[0068] Table 1

[0069]

[0070] Growth performance assessment

[0071] On the first and last days of the experiment, pigs were weighed on an empty stomach in each pen. The average head weight was calculated based on the total weight and number of pigs in each pen. The average daily weight gain was calculated based on the initial and final average head weights. The feed intake was recorded daily, and the average daily feed intake and average daily weight gain were calculated. The effects of fermented feed on the growth performance of finishing pigs are shown in Table 2, where the control group consisted of pigs fed only the basal feed.

[0072] Table 2

[0073]

[0074]

[0075] Table 2 shows that Comparative Example 1 did not pretreat the fresh ginger vines with cellulase, resulting in a higher crude fiber content in the fermented feed. Compared with Example 1, even though the feed intake of the fattening pigs did not decrease significantly, the average daily weight gain was much lower than that of Example 1. Comparative Example 2 did not add fruit pomace, which reduced the palatability of the fermented feed, decreased feed intake, and consequently affected the average daily weight gain. Compared with the control group, the examples and comparative examples showed a significant increase in daily feed intake and average daily weight gain, with Examples 1-3 showing more significant improvements. Therefore, adding fermented feed based on fresh ginger vines can significantly increase feed intake, but pretreatment of the fresh ginger vines, including initial enzymatic hydrolysis to reduce crude fiber content and adding fruit pomace to improve palatability, is more conducive to increasing feed intake. In Comparative Examples 3-5, the mass ratio of Lactobacillus plantarum, Bacillus subtilis, and Rhodopseudomonas palustris exceeded 2-3:10-15:5-6. In Comparative Example 6, Lactobacillus plantarum was replaced with Lactobacillus rhamnosus. With the above changes in the mixed inoculant, the odor of the fermentation product changed, resulting in reduced palatability, which in turn led to a decrease in feed intake and a reduction in weight gain.

[0076] The incidence of disease in each group of fattening pigs during the feeding period was statistically analyzed, and the results are shown in Table 3.

[0077] Table 3

[0078] Test case Number of cases (heads) Blank group 16 Example 1 6 Example 2 7 Example 3 5 Comparative Example 1 14 Comparative Example 2 12 Comparative Example 3 8 Comparative Example 4 10 Comparative Example 5 9 Comparative Example 6 8

[0079] Note: The incidence of any disease is not limited to any specific disease; the occurrence of any disease is included in the statistical data.

[0080] As shown in Table 3, compared with the control group fed only basal feed, the number of diseased fattening pigs in Examples 1-3 and Comparative Examples 1-2, which included fresh ginger stalks, was significantly lower. In Comparative Examples 1 and 2, the incidence rate was slightly higher than in Example 1 due to decreased feed intake and incomplete fermentation of the fresh ginger stalks. In Comparative Examples 3-6, the palatability of the fermented feed decreased, leading to reduced feed intake and a decrease in the intake of antibacterial components by the fattening pigs, resulting in a slightly higher incidence rate compared to Example 1.

[0081] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A fermented feed based on fresh ginger vines, characterized in that, It is prepared by fermentation after adding a mixed microbial agent to pretreated fresh ginger seedlings and fruit residue as raw materials; the mass ratio of the pretreated fresh ginger seedlings and fruit residue is 10:

1. The mixed microbial agent is a mixture of Lactobacillus plantarum, Bacillus subtilis, and Rhodopseudomonas palustris; The mass ratio of *Lactobacillus plantarum*, *Bacillus subtilis*, and *Rhodopseudomonas palustris* is 3:10:

6. The pretreatment method for fresh ginger seedlings includes: cutting fresh ginger seedlings to 1-2cm, spraying cellulase solution onto the cut fresh ginger seedlings, stirring evenly, adding bran and mixing, wrapping and sealing with plastic film for 1 day to obtain pretreated fresh ginger seedlings. The amount of wheat bran added is 10% of the weight of the fresh ginger seedlings.

2. The fermented feed based on fresh ginger vines according to claim 1, characterized in that, The fruit residue is selected from pear residue, apple residue, or hawthorn residue.

3. The fermented feed based on fresh ginger vines according to claim 1, characterized in that, The amount of the mixed microbial agent added is 0.1% (wt.)% of the total raw materials.

4. The fermented feed based on fresh ginger vines according to claim 1, characterized in that, The fermentation time is 5-7 days.

5. The application of the fermented feed based on fresh ginger vines as described in any one of claims 1-4 in the preparation of feed to improve the average daily feed intake and average daily weight gain of fattening pigs.

6. The application according to claim 5, characterized in that, The fermented feed based on fresh ginger vines is mixed with the basal feed and used to feed fattening pigs. The fermented feed based on fresh ginger vines accounts for 20-40 (wt.)% of the total feed.

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