Piglet feed and preparation method thereof

Abstract

This application relates to the technical field of livestock feed, specifically disclosing a piglet feed and its preparation method. The piglet feed uses raw materials comprising the following components by weight: 200-250 parts substrate; 20-25 parts flavor additives; 40-45 parts nutritional supplements; and 30-35 parts auxiliary bacterial enzyme preparations. The auxiliary bacterial enzyme preparations include Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase, pectinase, stabilizer, microbial protectant, and enzyme protectant. The preparation method is as follows: S1, primary maturation; S2, secondary maturation; S3, fermentation and grinding. The piglet feed of this application can be used for piglet feeding and has the advantages of easy digestibility and absorption, good palatability, and high nutritional value. Furthermore, the preparation method of the piglet feed of this application has the advantages of simple steps and readily available raw materials.

Description

Technical Field

[0001] This application relates to the technical field of livestock feed, and in particular to a piglet feed and its preparation method. Background Technology

[0002] Pigs are easy to raise, and pork is characterized by fine bones, few tendons, and abundant meat, making it the most consumed type of meat. As the most common and frequently eaten meat, pork has gradually gained significant attention in terms of quality and taste.

[0003] The transition period between piglets and adult pigs is crucial in a pig's growth cycle. Feeding during this period significantly impacts a pig's physique, body fat percentage, length, and total weight. The taste and quality of pork also gradually take shape during this time. Piglets fed this stage must meet the standards of high nutritional value, good palatability, and easy digestibility and absorption. Generally, yam powder, wheat flour, soybean meal, and wheat bran are used as the feed base, with sufficient vitamins, probiotics, and amino acids added to promote digestion and absorption, increase body length and weight, and ensure even fat distribution.

[0004] However, due to the immature digestive system of piglets, existing feed formulas often cause nutritional diarrhea in some piglets with poor digestion and absorption, resulting in stunted growth and insufficient length. At the same time, since pigs prefer sweet foods, the taste of most commercially available piglet feeds does not meet their needs, indirectly leading to a decrease in piglets' feed intake and stunted growth, which brings negative economic benefits to pork sales. Furthermore, due to poor absorption, the piglets' physical condition is also greatly affected, with low muscle content, which seriously affects the taste of the pork. Summary of the Invention

[0005] To address the aforementioned technical problems, this application provides a piglet feed and a method for preparing the same.

[0006] Firstly, this application provides a piglet feed, which adopts the following technical solution:

[0007] A piglet feed, comprising the following components by weight: substrate 200-250 parts; flavor additive 20-25 parts; nutritional supplement 40-45 parts; and auxiliary bacterial enzyme preparation 30-35 parts. The auxiliary bacterial enzyme preparation includes Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase, pectinase, stabilizer, microbial protectant, and enzyme protectant. The weight ratio of the pectinase is (12-15):(10-15):(10-20):(5-8)(4-6):(2.5-3.0). The amount of stabilizer is 3.0-3.5 wt% of the total amount of the auxiliary bacterial enzyme preparation. The amount of microbial protectant is 2.5-2.8 wt% of the total amount of Bacillus subtilis and Lactobacillus plantarum. The amount of enzyme protectant is 15.5-16.0 wt% of the total amount of cellulase, xylanase, glucanase and pectinase.

[0008] Preferably, the weight ratio of Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase, and pectinase is 13:11:12.5:7:5.5:2.8.

[0009] By adopting the above technical solution, this application adds an auxiliary bacterial enzyme preparation to the substrate. Bacillus subtilis is used to degrade various carbohydrates in the substrate and produce polypeptides that antagonize intestinal pathogens, reducing the possibility of nutritional diarrhea in piglets after consuming piglet feed. Lactobacillus plantarum is used to reduce the number of Escherichia coli in the intestines of piglets after consuming feed and increase the number of lactic acid bacteria, promoting a more balanced intestinal microecological environment in piglets, which also reduces the possibility of nutritional diarrhea in piglets after consuming piglet feed. Lactobacillus plantarum and Bacillus subtilis work synergistically to greatly reduce the possibility of nutritional diarrhea in piglets after consuming feed, promoting good development and stable growth in length and weight of piglets.

[0010] Because piglets have underdeveloped gastrointestinal function, they have difficulty effectively absorbing macromolecular substances in feed and obtaining nutrients from them. Therefore, this application utilizes cellulase in an auxiliary bacterial enzyme preparation to promote the decomposition of cellulose into oligosaccharides or monosaccharides, helping piglets to quickly absorb macromolecular cellulose such as plant fiber after consuming feed. Xylanase and glucanase are used to decompose non-starch polysaccharides and anti-nutritional factors in feed into oligosaccharides with lower polymerization degree, reducing the anti-absorption effect caused by non-starch polysaccharides and their anti-nutritional factors in the piglet's gastrointestinal tract. Pectinase is used to convert high-viscosity pectin in feed into low-viscosity soluble pectin, helping piglets to absorb it quickly. At the same time, xylanase can also increase the activity of cellulase, improve the decomposition rate of cellulose, and further optimize the absorption effect of cellulose by piglets. In summary, this application utilizes the synergistic effect of cellulase, xylanase, glucanase, and pectinase to improve the utilization rate of nutrients in feed, resulting in more complete absorption of nutrients by piglets and optimizing their physical condition and the palatability of pork. Experimental data demonstrates that when the weight ratio of Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase, and pectinase is 13:11:12.5:7:5.5:2.8, the auxiliary enzyme preparation exhibits the optimal synergistic effect, providing the best auxiliary effect for the digestion and absorption of piglets.

[0011] This application also adds a stabilizer, sodium alginate, to the auxiliary bacterial enzyme preparation. This stabilizer possesses excellent chemical stability and dispersibility, and is uniformly dispersed among the raw materials during the preparation of the auxiliary bacterial enzyme preparation, thereby enhancing the chemical stability of each raw material and enabling the auxiliary bacterial enzyme preparation to further improve the utilization rate of nutrients in the feed. This application also adds a microbial community protectant and an enzyme protectant to the auxiliary bacterial enzyme preparation. The microbial community protectant is trehalose, and the enzyme protectant is EDTA. This application utilizes the microbial community protectant to enhance the thermal and structural stability of Bacillus subtilis and Lactobacillus plantarum, thus maintaining the stability of the microbial community's biological activity. Furthermore, the enzyme protectant protects cellulase, xylanase, glucanase, and pectinase from interference by other substances, ensuring stable enzyme biological activity and maintaining sufficient enzyme vitality.

[0012] In summary, this application adds stabilizers, microbial protectants, and enzyme protectants to the auxiliary bacterial enzyme preparation. These multiple substances work synergistically to enhance the bioactivity of the auxiliary bacterial enzyme preparation, further reducing the likelihood of nutritional diarrhea in piglets after consuming feed, improving the absorption of nutrients in the feed, and resulting in stable growth in piglet length and weight, and good development.

[0013] In addition, this application adds flavor additives to the substrate. The sweet taste of the flavor additives improves the overall palatability of the feed, thereby making piglets that prefer sweet food more willing to eat the feed, increasing their feed intake and promoting their healthy development. This application also adds nutritional supplements to improve the problem of insufficient protein and other nutrients in the feed, further strengthening the piglets' physique, increasing their muscle content, making them more evenly fat and lean, and enriching the taste of the pork.

[0014] In summary, this application, based on the substrate, incorporates flavor additives, nutritional supplements, and auxiliary microbial enzymes. These multiple substances work synergistically to reduce the likelihood of nutritional diarrhea in piglets after consuming the feed, improve the absorption of nutrients in the feed, increase feed intake, improve the piglets' physical condition, and increase muscle mass. This results in a significant reduction in the frequency of diarrhea, stable growth in piglet length and weight, good development, and uniform fatness and leanness, leading to a superior palatable taste.

[0015] Preferably, the auxiliary bacterial enzyme preparation is prepared by the following steps:

[0016] I. Disperse the stabilizer, microbial protectant and enzyme protectant in water, mix them evenly to obtain the base solution;

[0017] II. Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase, pectinase and base solution are mixed together, and then buffer solution is added to adjust the pH to 6.2-6.5. The mixture is dried at 40-42℃, ground, and passed through a 50-80 mesh sieve to obtain the auxiliary bacterial enzyme preparation.

[0018] Preferably, in step II, a buffer solution is added to adjust the pH to 6.4.

[0019] By adopting the above technical solution, this application prepares a base solution by mixing stabilizer, microbial protectant, enzyme protectant, and water. Then, Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase, and pectinase are mixed with the base solution, and the pH is adjusted to 6.2-6.5. After drying, grinding, and sieving, an auxiliary microbial enzyme preparation is obtained. Since piglets have lower gastric acid levels than adult pigs, the auxiliary microbial enzyme preparation prepared by adjusting the pH in this application has higher compatibility with the piglet's gastric environment after consumption, reducing the possibility of gastric acid reflux and bloating after feeding. This further optimizes the effect of the auxiliary microbial enzyme preparation in assisting piglets to absorb nutrients well, resulting in stable growth in piglet length and weight, and good development. Experimental data shows that the compatibility of the auxiliary microbial enzyme preparation with the piglet's gastric environment is optimal at pH 6.4, resulting in the best absorption of feed by the piglets.

[0020] Preferably, the substrate comprises whole wheat flour, whole corn flour, wheat bran, soybean meal, and chopped carrots in a weight ratio of (50-55):(40-45):(20-25):(20-25):(10-12).

[0021] By adopting the above technical solution, this application uses whole wheat flour and whole corn flour as substrates to provide sufficient starch, protein, cellulose and fat and other nutrients. It also uses bran, soybean meal and carrot crumbs as substrates to provide sufficient crude fiber, vitamin A and vitamin B. The synergistic effect of multiple substances is fully exerted, which enriches the nutrients in the feed and strengthens the physique of piglets.

[0022] Preferably, the flavor additive comprises molasses, sugarcane leaves, oats, crabapple and grape pomace in a weight ratio of (5-6):(20-25):(20-25):(5-8):(1.5-2).

[0023] By adopting the above technical solution, this application utilizes substances such as molasses, sugarcane leaves, oats, crabapple, and grape pomace, which are sweet, nutritious, and easily absorbed and digested. This allows multiple substances to fully exert their synergistic effect, increasing the nutrient content of the feed while also making the feed taste sweeter. This improves the palatability of the feed for piglets that prefer sweet flavors, increases the amount of feed consumed by piglets, and promotes healthy development in piglets.

[0024] Preferably, the nutritional supplements include peanut powder, yam powder, pea powder and walnut peptide powder in a weight ratio of (30-35):(20-25):(20-25):(10-12).

[0025] By adopting the above technical solutions, this application utilizes peanut powder to increase the protein content in the nutritional supplements, thereby increasing the muscle content of piglets. It also utilizes yam powder and pea powder to increase the levels of nutrients such as choline, amylase, linoleic acid, phytosterol, and vitamin E in the nutritional supplements, thus optimizing the piglets' constitution. Furthermore, it utilizes walnut peptide powder, which has antibacterial properties, to effectively reduce the number of harmful bacteria colonies in the piglets' bodies, enhancing their overall immunity. The synergistic effect of these multiple substances further strengthens the piglets' constitution, increases their muscle content, and results in piglets with a more even fat-to-lean ratio and a richer pork flavor.

[0026] Secondly, this application provides a method for preparing piglet feed, which adopts the following technical solution:

[0027] A method for preparing piglet feed includes the following steps:

[0028] S1. Grind the substrate at 90-95℃ for 3-5 minutes to obtain the cured substrate;

[0029] S2. Mix the maturation substrate, flavor additives and nutritional supplements evenly, and mature at 65-70℃ for 2-3 minutes to obtain unfermented piglet feed.

[0030] S3. Mix the unfermented piglet feed and the auxiliary bacterial enzyme preparation evenly, then ferment, cool, grind, and pass through a 10-15 mesh sieve to obtain piglet feed.

[0031] Preferably, in step S3, the fermentation time is 8-10 days and the fermentation temperature is 40-43℃.

[0032] By adopting the above technical solution, this application first matures the substrate, then mixes the matured substrate, flavor additives, and nutritional supplements evenly and matures it again. High temperatures improve the safety of the substrate for consumption and allow for better digestion and absorption by piglets. This application uses different maturity temperatures in the two maturity processes. A higher maturity temperature ensures more complete sterilization of the substrate, which contains a higher concentration of harmful bacteria, while a lower maturity temperature effectively sterilizes the flavor additives and nutritional supplements, which contain fewer harmful bacteria, while also ensuring that the nutrients (protein macromolecules) in the flavor additives and nutritional supplements do not become inactive due to heat and maintain good biological activity. This two-stage maturity process significantly reduces harmful bacteria in the feed and ensures stable biological activity of nutrients, effectively optimizing the development of piglets after consuming the feed.

[0033] Subsequently, this application fermented the unfermented piglet feed and the auxiliary bacterial enzyme preparation at a certain temperature for a certain period of time, so that the bacteria and enzymes in the auxiliary bacterial enzyme preparation could fully exert their own functions, effectively reducing the possibility of nutritional diarrhea in piglets after consuming the feed, improving the absorption of nutrients in the feed by piglets, and enabling piglets to grow steadily in length and weight and develop well.

[0034] In summary, this application has the following beneficial technical effects:

[0035] 1. The piglet feed prepared in this application is based on substrate and contains flavor additives, nutritional supplements and auxiliary bacterial enzymes. The synergistic effect of these substances is fully utilized, which greatly reduces the frequency of diarrhea in piglets, promotes stable growth in body length and weight, ensures good development and uniform fatness and leanness, and has a superior palatability.

[0036] 2. The method for preparing the piglet feed obtained in this application is simple to operate, uses readily available raw materials, and is inexpensive, which greatly helps the development of piglets. Detailed Implementation

[0037] Material source

[0038] Unless otherwise specified, all raw materials used in this application are commercially available products, specifically:

[0039] Bacillus subtilis was purchased from Shandong Dehe Plant Protection Service Co., Ltd., with an effective substance content of 90wt%.

[0040] Lactobacillus plantarum was purchased from Shandong Jia Hong Yi Ke Biotechnology Co., Ltd., model number JYLP-002;

[0041] The cellulase was purchased from Jiangsu Haoxin Biotechnology Co., Ltd., and its enzyme activity was 100,000 U / g.

[0042] Xylanase was purchased from Dezhou Antianxia Biotechnology Co., Ltd., with an enzyme activity of 200,000 U / g.

[0043] The dextranase was purchased from Shanghai Liming Chemical Co., Ltd., and the enzyme activity retention rate was 99%.

[0044] Pectinase was purchased from Anhui Weimao Biotechnology Co., Ltd., with an enzyme activity of 30,000 U / g.

[0045] Sodium alginate was purchased from Judingsheng's official flagship store;

[0046] Trehalose was purchased from the official Qinuo Liangpu store, model number JSLP-HZ-1;

[0047] EDTA was purchased from Suzhou Zunlan Industry & Trade Co., Ltd.

[0048] The whole plant flour of green wheat was purchased from Xinshi Building Materials Factory in Lingshou County.

[0049] The whole-plant powder of green corn was purchased from Jinan Qunli Chemical Co., Ltd.

[0050] The shredded carrots were purchased from Jinan Lvzhiyuan Biotechnology Co., Ltd.

[0051] Wheat bran and soybean meal were purchased from the seasoning factory of Dalian Bangchuidao Food Group.

[0052] Peanut powder, yam powder, and sugarcane leaves were all purchased from Wuzhi Furunde Food Technology Co., Ltd.

[0053] The pea flour was purchased from Xinghua Xianwei Food Co., Ltd.

[0054] Walnut peptide powder was purchased from Xi'an Aotai Biotechnology Co., Ltd.

[0055] Molasses was purchased from Shandong Liuchuanfeng Environmental Protection Technology Co., Ltd.

[0056] The oats were purchased from Xinghua Fenghe Food Co., Ltd.

[0057] The crabapples were purchased from Wuhan Chixian Trading Company;

[0058] The grape skins and pomace were purchased from Liaoning Wunüshan Milan Winery Co., Ltd.

[0059] Preparation Example 1.1

[0060] The preparation method of the auxiliary bacterial enzyme preparation includes the following steps:

[0061] I. Disperse 1.56 kg sodium alginate, 0.68 kg trehalose and 4.0 kg EDTA in 20 kg of water, mix well to prepare the base solution;

[0062] II. Mix 12 kg of Bacillus subtilis, 15 kg of Lactobacillus plantarum, 10 kg of cellulase, 8 kg of xylanase, 4 kg of glucanase, and 3 kg of pectinase with all the base solution from step I. Then add sodium carbonate solution to adjust the pH to 6.2. Dry at 40°C, grind, and pass through an 80-mesh sieve to obtain the auxiliary bacterial enzyme preparation.

[0063] Preparation Example 1.2

[0064] The preparation method of the auxiliary bacterial enzyme preparation includes the following steps:

[0065] I. Disperse 2.05 kg sodium alginate, 0.70 kg trehalose and 5.19 kg EDTA in 20 kg of water, mix well to prepare the base solution;

[0066] II. Mix 15 kg of Bacillus subtilis, 10 kg of Lactobacillus plantarum, 20 kg of cellulase, 5 kg of xylanase, 6 kg of glucanase, and 2.5 kg of pectinase with all the base solution from step I. Then add sodium carbonate solution to adjust the pH to 6.5, dry at 42°C, grind, and pass through a 50-mesh sieve to obtain the auxiliary bacterial enzyme preparation.

[0067] Preparation Example 1.3

[0068] The preparation method of the auxiliary bacterial enzyme preparation differs from that of Preparation Example 1.1 in that: in step II, Bacillus subtilis is 14.6 kg, Lactobacillus plantarum is 12.4 kg, cellulase is 11.24 kg, xylanase is 6.29 kg, glucanase is 4.95 kg, pectinase is 2.52 kg, and the rest are the same as in Preparation Example 1.1.

[0069] Preparation Example 1.4

[0070] The preparation method of the auxiliary bacterial enzyme preparation differs from that of Preparation Example 1.1 in that: in step II, sodium carbonate solution is added to adjust the pH to 6.4, while the rest is the same as that of Preparation Example 1.1.

[0071] Comparative Preparation Example 1

[0072] The difference from Preparation Example 1.1 is that:

[0073] 12 kg of Bacillus subtilis, 15 kg of Lactobacillus plantarum, 10 kg of cellulase, 8 kg of xylanase, 4 kg of glucanase and 3 kg of pectinase were mixed, ground and passed through an 80-mesh sieve to obtain an auxiliary bacterial enzyme preparation.

[0074] Comparative preparation example 2.1.1

[0075] The difference from Preparation Example 1.1 is that in step I, the amount of sodium alginate is 1.0 kg, while the rest are the same as in Preparation Example 1.1.

[0076] Comparative preparation example 2.1.2

[0077] The difference from Preparation Example 1.1 is that in step I, the amount of sodium alginate is 3.0 kg, while the rest is the same as in Preparation Example 1.1.

[0078] Comparative preparation example 2.2.1

[0079] The difference from Preparation Example 1.1 is that in step I, the amount of trehalose is 0.5 kg, while the rest is the same as in Preparation Example 1.1.

[0080] Comparative preparation example 2.2.2

[0081] The difference from Preparation Example 1.1 is that in step I, the amount of trehalose is 3.5 kg, while the rest is the same as in Preparation Example 1.1.

[0082] Comparative preparation example 2.3.1

[0083] The difference from Preparation Example 1.1 is that in step I, the amount of EDTA is 2.0 kg, while the rest is the same as in Preparation Example 1.1.

[0084] Comparative preparation example 2.3.2

[0085] The difference from Preparation Example 1.1 is that in step I, the amount of EDTA is 6.0 kg, while the rest is the same as in Preparation Example 1.1.

[0086] Comparative preparation example 3.1

[0087] The difference from Preparation Example 1.1 is that in step II, sodium carbonate solution is added to adjust the pH to 7.0, while the rest is the same as Preparation Example 1.1.

[0088] Comparative preparation example 3.2

[0089] The difference from Preparation Example 1.1 is that in step II, sodium carbonate solution is added to adjust the pH to 6.0, while the rest is the same as Preparation Example 1.1.

[0090] Example 1.1

[0091] A method for preparing piglet feed includes the following steps:

[0092] S1. First curing: 200 kg of substrate is cured at 95℃ for 3 minutes to obtain cured substrate;

[0093] S2. Secondary maturation: Mix all the maturation substrate from step S1, 25kg of flavor additives and 40kg of nutritional supplements evenly, and mature at 65℃ for 2 minutes to obtain unfermented piglet feed.

[0094] S3. Fermentation and grinding: Mix all the unfermented piglet feed from step S2 with 30 kg of the auxiliary bacterial enzyme preparation prepared in Example 1.1, and then ferment at 40°C for 8 days. After cooling to 25°C, grind and pass through a 15-mesh sieve to obtain piglet feed.

[0095] The substrate was a mixture of 66.7 kg whole wheat flour, 60.0 kg whole corn flour, 26.7 kg wheat bran, 33.3 kg soybean meal, and 13.3 kg chopped carrots; the nutritional supplement was a mixture of 13.79 kg peanut flour, 11.49 kg yam flour, 9.20 kg pea flour, and 5.52 kg walnut peptide powder; the flavoring additive was a mixture of 2.19 kg molasses, 10.96 kg sugarcane leaves, 8.77 kg oats, 2.19 kg crabapple, and 0.88 kg grape skins and pomace.

[0096] Example 1.2

[0097] A method for preparing piglet feed includes the following steps:

[0098] S1. First curing: 250 kg of substrate is cured at 95°C for 3 min to obtain cured substrate;

[0099] S2. Secondary maturation: Mix all the maturation substrate from step S1, 20kg of flavor additives and 45kg of nutritional supplements evenly, and mature at 70℃ for 3 minutes to obtain unfermented piglet feed.

[0100] S3. Fermentation and grinding: Mix all the unfermented piglet feed from step S2 with 35 kg of the auxiliary bacterial enzyme preparation prepared in Example 1.2, then ferment at 43°C for 10 days, cool to 25°C, grind, and pass through a 10-mesh sieve to obtain piglet feed.

[0101] The substrate was a mixture of 90.5 kg whole wheat flour, 64.8 kg whole corn flour, 40.5 kg wheat bran, 32.4 kg soybean meal, and 19.4 kg chopped carrots; the nutritional supplement was a mixture of 17.5 kg peanut flour, 10 kg yam flour, 12.5 kg pea flour, and 5.0 kg walnut peptide powder; the flavoring additive was a mixture of 1.98 kg molasses, 6.61 kg sugarcane leaves, 8.26 kg oats, 2.64 kg crabapple, and 0.50 kg grape pomace.

[0102] Example 1.3

[0103] A method for preparing piglet feed differs from Example 1.1 in that: in S3, the auxiliary bacterial enzyme preparation obtained in Preparation Example 1.1 is replaced with the auxiliary bacterial enzyme preparation obtained in Preparation Example 1.3, and the rest is the same as in Example 1.1.

[0104] Example 1.4

[0105] A method for preparing piglet feed differs from Example 1.1 in that: in S3, the auxiliary bacterial enzyme preparation obtained in Preparation Example 1.1 is replaced with the auxiliary bacterial enzyme preparation obtained in Preparation Example 1.4, and the rest is the same as in Example 1.1.

[0106] Comparative Example 1.1

[0107] The difference from Example 1.1 is that step S3 is removed, and the rest is the same as Example 1.1.

[0108] Comparative Example 1.2

[0109] The difference from Example 1.1 is that in step S2, the flavor additive is removed, while everything else is the same as in Example 1.1.

[0110] Comparative Example 1.3

[0111] The difference from Example 1.1 is that in step S2, the nutritional supplements are removed, while the rest is the same as in Example 1.1.

[0112] Comparative Example 2

[0113] The difference from Example 1.1 is that the two ripening processes in Example 1.1 are changed to a single ripening process, specifically:

[0114] S1. Mix 200kg substrate, 25kg flavor additive and 40kg nutritional supplement evenly, and mature at 95℃ for 3 minutes to obtain fermented piglet feed.

[0115] S2. Mix the piglet feed to be fermented in step S1 with 30 kg of the auxiliary bacterial enzyme preparation prepared in Example 1.1, and then ferment at 40°C for 8 days. After cooling to 25°C, grind and pass through a 15-mesh sieve to obtain piglet feed. The substrate is a mixture of 66.7 kg whole plant wheat flour, 60.0 kg whole plant corn flour, 26.7 kg wheat bran, 33.3 kg soybean meal and 13.3 kg chopped carrots. The nutritional supplement is a mixture of 13.79 kg peanut flour, 11.49 kg yam flour, 9.20 kg pea flour and 5.52 kg walnut peptide powder. The flavor additive is a mixture of 2.19 kg molasses, 10.96 kg sugarcane leaves, 8.77 kg oats, 2.19 kg crabapple and 0.88 kg grape pomace.

[0116] Comparative Example 3

[0117] The difference from Example 1.1 is that in step S3, the auxiliary bacterial enzyme preparation prepared in Preparation Example 1.1 is replaced with the auxiliary bacterial enzyme preparation prepared in Comparative Preparation Example 1, and the rest is the same as in Example 1.1.

[0118] Comparative Examples 4.1-4.6

[0119] The difference from Example 1.1 is that in step S3, the auxiliary bacterial enzyme preparations prepared in Preparation Example 1.1 are replaced with the auxiliary bacterial enzyme preparations prepared in Comparative Preparation Examples 2.1.1-2.3.2, and the rest are the same as in Example 1.1.

[0120] Comparative Examples 4.7-4.8

[0121] The difference from Example 1.1 is that in step S3, the auxiliary bacterial enzyme preparations prepared in Preparation Example 1.1 are replaced with the auxiliary bacterial enzyme preparations prepared in Comparative Preparation Examples 3.1-3.2, and the rest are the same as in Example 1.1.

[0122] Feeding experiments and tests

[0123] 1. Physical Condition and Development Assessment: 170 healthy piglets of the same breed, weighing between 25±1 kg, exhibiting normal growth and development, and free from disease, were selected and divided into 17 groups. Each group was placed in one of 17 pigsties with identical environments and fed with the feeds described in Examples 1.1-1.4 and Comparative Examples 1.1-4.8, respectively, for a period of 30 days. Feeding was conducted three times daily at 8:30, 14:30, and 19:30. Water was provided three times daily at 7:30, 13:30, and 18:30, ensuring each piglet had sufficient water. The presence or absence of diarrhea in the 10 piglets within each group during the 30-day period (if any, the number of piglets with diarrhea and the frequency of diarrhea) and the average daily weight gain of the 10 piglets in each group were recorded in Table 1.

[0124] Table 1

[0125]

[0126]

[0127] 2. Determination of pork muscle content: After Experiment 1, one pig from each group (a total of 17 pigs) was slaughtered and sampled the next morning (the sampling location was the back meat of the pig). The pork muscle content was determined according to the method in "Method for Determination of Intramuscular Fat in Pork and Error Analysis [J]. Pig Science, 2008(7):102-103." The muscle content = (muscle weight / total weight of sample) × 100%. The results are recorded in Table 2.

[0128] Table 2

[0129]

[0130]

[0131] Analyze the data in Tables 1 and 2:

[0132] In Examples 1.1-1.2, the number of piglets with diarrhea was 3, with a total of 2 piglets experiencing diarrhea. The average daily weight gain was 0.385-0.386 kg, and the muscle mass was 21.85-21.86%. This demonstrates that this application, based on a substrate, also incorporates flavor additives, nutritional supplements, and auxiliary bacterial enzymes. These multiple substances fully exert their synergistic effect, reducing the likelihood of nutritional diarrhea in piglets after consuming the feed, improving the absorption of nutrients in the feed, increasing feed intake, improving the piglets' constitution, and increasing muscle mass. As a result, the number of times piglets experience diarrhea is greatly reduced, their body length and weight increase steadily, they develop well, and their fat and lean bodies are evenly distributed, resulting in a superior palatable texture.

[0133] The number of piglets with diarrhea and the number of piglets with diarrhea in Example 1.3 were both lower than those in Example 1.1, and the average daily weight gain and muscle mass were also improved. This proves that by further controlling the weight ratio of Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase and pectinase, the auxiliary bacterial enzyme preparation can exert the best synergistic effect and provide the best auxiliary effect for the digestion and absorption of piglets.

[0134] The number of diarrheal episodes and the number of piglets with diarrhea in Example 1.4 were both lower than those in Example 1.1, while the average daily weight gain and muscle mass were also improved. This demonstrates that by further controlling the pH to 6.4, this application further improved the compatibility of the auxiliary bacterial enzyme preparation with the piglet's gastric environment, and the piglets' absorption of feed was further enhanced.

[0135] The number of diarrheal episodes and the number of piglets with diarrhea in Comparative Example 1.1 were higher than those in Example 1.1, and the average daily weight gain and muscle mass were also significantly reduced. This proves that by adding coenzyme preparations to the feed, the possibility of nutritional diarrhea in piglets after consuming the feed is greatly reduced. After consuming the feed, the piglets absorb the nutrients in the feed more fully, which optimizes the piglets' physical condition, promotes good development of the piglets, and improves the taste of pork.

[0136] The average daily weight gain and muscle mass of Comparative Example 1.2 were lower than those of Example 1.1, demonstrating that by adding flavor additives to piglet feed, this application can improve feed palatability, increase piglet feed intake, and enable piglets to grow steadily in length and weight and develop well.

[0137] The average daily weight gain and muscle content of Comparative Example 1.3 were significantly lower than those of Example 1.1, proving that by adding nutritional supplements to piglet feed, this application can improve the problem of insufficient protein and other nutrients in the feed, further strengthen the physique of piglets, increase the muscle content of piglets, make piglets more evenly fat and lean, and make the pork more flavorful.

[0138] The average daily weight gain and muscle mass of Comparative Example 2 were significantly lower than those of Example 1.1, and the number of piglets experiencing diarrhea and the number of piglets experiencing diarrhea were not significantly different from those of Example 1.1. This demonstrates that the two-stage curing process used in this application not only greatly reduces harmful bacteria and other substances in the feed, but also ensures the stability of the biological activity of nutrients, effectively optimizing the development of piglets after consuming the feed. The number of piglets experiencing diarrhea and the number of piglets experiencing diarrhea in Comparative Example 3 were both higher than those of Example 1.1, and the average daily weight gain and muscle mass were both lower than those of Example 1. This demonstrates that by adding stabilizers, microbial protectants, and enzyme protectants to the coenzyme preparation, this application can effectively improve the compatibility of the coenzyme preparation with the gastric environment of piglets, reduce the possibility of gastric acid and bloating in piglets after consuming the feed, and further optimize the effect of the coenzyme preparation in assisting piglets to absorb nutrients well.

[0139] Comparative Example 4.1 piglets experienced two more episodes of diarrhea than in Example 1.1, and one more piglet experienced diarrhea than in Example 1.1. Their average daily weight gain was 0.047 kg lower than in Example 1.1, and their muscle mass was 0.39% lower than in Example 1. Comparative Example 4.3 piglets experienced three more episodes of diarrhea than in Example 1.1, and two more piglets experienced diarrhea than in Example 1.1. Their average daily weight gain was 0.056 kg lower than in Example 1.1, and their muscle mass was 0.45% lower than in Example 1. Comparative Example 4.5 piglets experienced one more episode of diarrhea than in Example 1.1, and one more piglet experienced diarrhea than in Example 1.1. Their average daily weight gain was 0.052 kg lower than in Example 1.1, and their muscle mass was... The amount of stabilizer, microbial protectant, and enzyme protectant in the base solution of this application is lower than the muscle content of 0.68% in Example 1, which proves that the amount of stabilizer, microbial protectant, and enzyme protectant in the base solution can improve the thermal and structural stability of Bacillus subtilis and Lactobacillus plantarum by microbial protectant, thus greatly reducing the possibility of nutritional diarrhea in piglets after consuming the feed; it can also keep the biological activity of enzymes stable by enzyme protectant, improve the utilization rate of nutrients in feed, and make the absorption of nutrients in feed more complete by piglets after consuming the feed; and it can also ensure that stabilizer is evenly dispersed among the raw materials during the preparation of auxiliary microbial enzyme preparation, thereby improving the chemical stability of each raw material, which not only improves the utilization rate of nutrients in feed but also reduces the possibility of nutritional diarrhea in piglets after consuming the feed.

[0140] The number of diarrheal episodes, number of diarrheal piglets, average daily weight gain, and muscle mass in Comparative Examples 4.2, 4.4, and 4.6 were not significantly different from those in Example 1.1, demonstrating that this application effectively improves the compatibility of the coenzyme preparation with the gastric environment of piglets without incurring additional costs, reduces the possibility of gastric acid and bloating in piglets after consuming feed, and can further optimize the effect of the coenzyme preparation in assisting piglets to absorb nutrients well.

[0141] The number of diarrheal episodes and the number of piglets with diarrhea in Examples 4.7-4.8 were higher than or the same as in Example 1.1, and the average daily weight gain and muscle mass also decreased. This proves that by controlling the pH value, this application further improves the compatibility of the auxiliary bacterial enzyme preparation with the gastric environment of piglets, and the absorption effect of feed by piglets is further improved.

[0142] The embodiments described in this specific implementation are preferred embodiments of this application and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A piglet feed, characterized in that: The raw materials used include the following components in parts by weight: substrate 200-250 parts; flavor additives 20-25 parts; nutritional supplements 40-45 parts; and auxiliary bacterial enzyme preparations 30-35 parts. The auxiliary bacterial enzyme preparations include Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase, pectinase, stabilizer, microbial flora protectant, and enzyme protectant. The ratio is (12-15):(10-15):(10-20):(5-8):(4-6):(2.5-3.0), the amount of stabilizer is 3.0-3.5 wt% of the total amount of auxiliary bacterial enzyme preparation, the amount of bacterial flora protectant is 2.5-2.8 wt% of the total amount of Bacillus subtilis and Lactobacillus plantarum, and the amount of enzyme protectant is 15.5-16.0 wt% of the total amount of cellulase, xylanase, glucanase and pectinase; The auxiliary bacterial enzyme preparation is prepared using the following steps: I. Disperse the stabilizer, microbial community protectant and enzyme protectant in water, mix them evenly to prepare the base solution, wherein the stabilizer is sodium alginate, the microbial community protectant is trehalose and the enzyme protectant is EDTA; II. Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase, pectinase and base solution are mixed together, and then buffer solution is added to adjust the pH to 6.

4. The mixture is dried at 40-42℃, ground and passed through a 50-80 mesh sieve to obtain the auxiliary bacterial enzyme preparation. The flavor additives include molasses, sugarcane leaves, oats, crabapple and grape pomace in a weight ratio of (5-6):(20-25):(20-25):(5-8):(1.5-2); The nutritional supplements include peanut powder, yam powder, pea powder and walnut peptide powder in a weight ratio of (30-35):(20-25):(20-25):(10-12).

2. The piglet feed according to claim 1, characterized in that: The weight ratio of Bacillus subtilis, Lactobacillus plantarum, cellulase, xylanase, glucanase, and pectinase is 13:11:12.5:7:5.5:2.

8.

3. The piglet feed according to claim 1, characterized in that: The substrate comprises whole wheat flour, whole corn flour, wheat bran, soybean meal and chopped carrots in a weight ratio of (50-55):(40-45):(20-25):(20-25):(10-12).

4. A method for preparing piglet feed according to any one of claims 1-3, characterized in that: Includes the following steps: S1. First curing: Curing the substrate at 90-95℃ for 3-5 minutes to obtain cured substrate; S2. Secondary maturation: Mix the maturation substrate, flavor additives and nutritional supplements evenly, and mature at 65-70℃ for 2-3 minutes to obtain unfermented piglet feed. S3. Fermentation and Grinding: Mix the unfermented piglet feed and auxiliary bacterial enzyme preparation evenly, then ferment, cool, grind, and pass through a 10-15 mesh sieve to obtain piglet feed.

5. The method for preparing piglet feed according to claim 4, characterized in that: In step S3, the fermentation time is 8-10 days and the fermentation temperature is 40-43℃.

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