Fermented product of fruit and vegetable waste and corn stalks and application thereof

Abstract

The application belongs to the technical field of microbial fermentation, and particularly relates to a fermentation product of fruit and vegetable wastes and corn stalks and application thereof. The fermentation product is obtained by inoculating Aspergillus oryzae SLY-M-15 fermentation product and Saccharomyces cerevisiae into a first mixture containing crushed and air-dried corn stalks and fruit and vegetable wastes, performing aerobic fermentation, adding a second mixture containing crushed and air-dried corn stalks and fruit and vegetable wastes and corn cob, performing secondary aerobic fermentation, inoculating Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus fermentum, and performing anaerobic fermentation. The obtained fermentation product is applied to animal feed, can improve the average daily weight gain of mutton sheep, reduce the feed conversion ratio, improve the tenderness and cooked meat rate of mutton, and increase the content of n-3 polyunsaturated fatty acids.

Description

Technical Field

[0001] This invention belongs to the field of microbial fermentation technology, specifically relating to a fermentation product of fruit and vegetable waste and corn stalks and its application. Background Technology

[0002] Corn stalks, as a major by-product of grain production, are a bioavailable resource with enormous potential. In recent years, with the vigorous development of animal husbandry, the utilization of corn stalks as feed has become a new research trend. Besides corn stalks, the direct disposal of large quantities of fruit and vegetable waste also leads to resource waste and environmental pollution. CN202111305917.9 discloses a method for preparing silage from fruit and vegetable waste, which uses corn stalks as a moisture-regulating material to self-ferment the waste. While this solves the problem of excessive moisture production during fermentation, the nutritional value of the raw materials, especially the cellulose in corn stalks, is not fully utilized. Therefore, it is necessary to design a reasonable fermentation method to ensure the full degradation of cellulose and pectin, control the moisture content of the silage, improve the fermentation quality of the silage, and simultaneously enhance economic benefits. Summary of the Invention

[0003] This invention provides a fermentation product of fruit and vegetable waste and corn stalks and its application.

[0004] The technical solution of the present invention is as follows:

[0005] This invention provides a fermentation product of fruit and vegetable waste and corn stalks. Aspergillus oryzae SLY-M-15 fermentation product and Saccharomyces cerevisiae are added to a first mixture containing crushed and dried corn stalks and fruit and vegetable waste, and aerobic fermentation is carried out to obtain an aerobic fermentation product. A second mixture containing crushed and dried corn stalks, fruit and vegetable waste and corn cobs are added to the aerobic fermentation product, and after a second aerobic fermentation, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus fermentum are inoculated, and the product is obtained through anaerobic fermentation.

[0006] The preservation number of Aspergillus oryzae SLY-M-15 is CGMCC NO.40471.

[0007] The Aspergillus oryzae SLY-M-15 fermentation product of this invention has a neutral protease activity of ≥1500 U / g, an alkaline protease activity of ≥1200 U / g, a cellulase activity of ≥35 U / g, and an Aspergillus oryzae SLY-M-15 inoculum concentration of ≥1 billion CFU / g; the Aspergillus oryzae SLY-M-15 fermentation product is added at an amount of 3%-5% of the weight of the first mixture.

[0008] The *Saccharomyces cerevisiae* strain described in this invention has a pectinase activity of 1100 U / mL or higher; and the viable count of the *Saccharomyces cerevisiae* strain is 0.8-1.0 billion CFU / g based on the weight of the first mixture.

[0009] In the first mixture of the present invention, the crushed and air-dried corn stalks account for 40%-45% of the weight of the first mixture, and the fruit and vegetable waste accounts for 45%-50% of the weight of the first mixture;

[0010] In the second mixture, the crushed and air-dried corn stalks account for 80%-100% of the weight of the first mixture, and the fruit and vegetable waste accounts for 260%-280% of the weight of the first mixture.

[0011] The pulverized and air-dried corn stalks described in this invention have a particle size that passes through a 20-mesh sieve.

[0012] The amount of corn cob added in this invention is 20%-36% of the weight of the first mixture, and the particle size is 4-5mm.

[0013] In this invention, based on the weight of the first mixture, the viable count of Lactobacillus casei is 100-150 million CFU / g, the viable count of Lactobacillus acidophilus is 100-120 million CFU / g, and the viable count of Lactobacillus fermentum is 100-150 million CFU / g.

[0014] The aerobic fermentation of this invention is carried out at a temperature of 30-32℃ for 2.5-3 days; the secondary aerobic fermentation is carried out at a temperature of 30-32℃ for 2.5-3 days; and the anaerobic fermentation is carried out at a temperature of 35-38℃ for 38-40 days.

[0015] The present invention also provides an application of the fermented products of the aforementioned fruit and vegetable waste and corn stalks in animal feed.

[0016] The application described in this invention is the use of the fermented products of fruit and vegetable waste and corn stalks in animal feed to improve the production performance and slaughter performance of mutton sheep, enhance the quality of mutton sheep meat, and increase the content of n-3 polyunsaturated fatty acids.

[0017] Beneficial effects

[0018] This invention utilizes fruit and vegetable waste and corn stalks to produce fermented products through microbial fermentation, thus solving the problems of resource waste and environmental pollution.

[0019] In the fermentation process of fruit and vegetable waste and corn stalks, this invention first carries out two aerobic fermentations to ensure that the cellulose in the corn stalks and the pectin in the fruit and vegetable wastes are fully degraded into small molecule polysaccharides, and then carries out anaerobic fermentation to achieve the purpose of lactobacillus fully utilizing small molecule polysaccharides to produce organic acids.

[0020] This invention solves the problem of water generated by the degradation of pectin in fruit and vegetable waste affecting the quality of fermented products by adjusting the addition ratio of fruit and vegetable waste, corn stalks and corn cob content during the fermentation process.

[0021] The fermented products of fruit and vegetable waste and corn stalks provided by this invention not only contain lactic acid and acetic acid, but also reduce the content of neutral detergent fiber and acid detergent fiber, resulting in high nutritional value and good fermentation quality.

[0022] The fermented products of fruit and vegetable waste and corn stalks provided by this invention, when applied to animal feed, have high nutritional value and good palatability. They can increase the average daily weight gain of sheep and reduce the feed conversion ratio; improve the quality of mutton, increase the tenderness and cooked meat rate, and make the meat tender and juicy; they can also increase the content of n-3 polyunsaturated fatty acids and reduce the n-6 / n-3 ratio.

[0023] Microbial strain preservation information

[0024] Strain name: Aspergillus oryzae strain SLY-M-15

[0025] Classification and nomenclature: Aspergillus oryzae

[0026] Accession number: CGMCC NO.40471

[0027] Preservation period: January 6, 2023

[0028] Preservation address: China General Microbiological Culture Collection Center (No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing) Detailed Implementation

[0029] The following examples are intended to illustrate the present invention, and not to further limit the invention.

[0030] This invention provides a fermentation product of fruit and vegetable waste and corn stalks. Aspergillus oryzae SLY-M-15 fermentation product and Saccharomyces cerevisiae are added to a first mixture containing crushed, air-dried corn stalks and fruit and vegetable waste, and aerobic fermentation is carried out to obtain an aerobic fermentation product. A second mixture containing crushed, air-dried corn stalks, fruit and vegetable waste, and corn cobs are added to the aerobic fermentation product, and after a second aerobic fermentation, Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus fermentum are inoculated, followed by anaerobic fermentation to obtain the final product.

[0031] This invention employs microbial fermentation technology to carry out aerobic and anaerobic fermentation of corn stalks and fruit and vegetable waste in sequence, so as to fully degrade cellulose and pectin, and then convert them into organic acids through lactobacilli. At the same time, the moisture content is controlled by crushing and air-drying corn stalks and corn cobs during the fermentation process, thereby improving the fermentation quality.

[0032] The preservation number of Aspergillus oryzae SLY-M-15 is CGMCC NO.40471.

[0033] The Aspergillus oryzae SLY-M-15 strain was obtained through Aspergillus oryzae strain collection, primary screening, secondary screening, and identification. Specifically:

[0034] Aspergillus oryzae strain collection and initial screening

[0035] Samples were taken from the moldy surface of open-air piles of baijiu (Chinese liquor) lees and from the high-protein, moldy mixed plant feed raw materials awaiting treatment. After drying at 40℃, the samples were pulverized. The sample suspensions were serially diluted to 10⁻⁶ with 0.85% sterile physiological saline. -1 10 -2 10 -3 10 -4 and 10 -5 Concentration was determined, and a sample dilution was prepared. 0.2 mL of the dilution was spread on casein agar plates and incubated at 30°C in the dark for 72 h. During the incubation process, the mycelial growth and sporulation of the colonies, the speed of clear zone formation, and the size of the clear zone were observed and recorded. Seven mold colonies with characteristics such as fast mycelial growth, large clear zone, and large sporulation were selected.

[0036] Rescreening of Aspergillus oryzae strains

[0037] Seven Aspergillus oryzae strains obtained from the initial screening were transferred to a 1000 mL Erlenmeyer flask containing pure wheat bran as a solid-state fermentation medium for aerobic fermentation. The culture was carried out at 30 °C for 72 h. Samples were taken to detect the mycotoxin content, spore concentration, and hydrolytic enzyme activities such as protease, mannanase, and glucanase in the fermentation products. A fermentation product of an Aspergillus oryzae strain with high activity of multiple hydrolytic enzymes such as protease, β-mannanase, and pectinase and almost no mycotoxin production was obtained, thus obtaining the target Aspergillus oryzae strain. The strain was then stored in a slant culture medium.

[0038] Identification of Aspergillus oryzae strain SLY-M-15

[0039] The target Aspergillus oryzae strain identified through secondary screening was transferred to CYA medium and cultured at 25°C for 7 days. Colony morphology was observed, and 18S rDNA sequence homology analysis was performed on the strain. The strain was identified and named Aspergillus oryzae strain SLY-M-15.

[0040] Preferably, the Aspergillus oryzae SLY-M-15 fermentation product is prepared by inoculating a strain of Aspergillus oryzae SLY-M-15 with a spore count of 2-3 billion / g into a sterilized and cooled bran fermentation medium at an inoculation amount of 1%-1.2% of the dry weight of the bran fermentation medium and mixing it thoroughly. Then, the fermentation medium inoculated with the strain is ventilated and cultured at a temperature controlled at 30℃-32℃ for 32-40 hours. After the fermentation is completed, the fermentation product is dried to obtain an aerobic fermentation product with a rich enzyme system.

[0041] Furthermore, to ensure the fermentation effect on cellulose in corn stalks, the Aspergillus oryzae SLY-M-15 fermentation product contains neutral protease activity above 1500 U / g, alkaline protease activity above 1200 U / g, cellulase activity above 35 U / g, and Aspergillus oryzae SLY-M-15 inoculum concentration above 1 billion CFU / g; the amount of Aspergillus oryzae SLY-M-15 fermentation product added is 3%-5% of the weight of the first mixture.

[0042] Furthermore, for the large amount of pectin in fruit and vegetable waste, the selected brewer's yeast was obtained after screening and optimization. The brewer's yeast was obtained by sterilizing 10 g / L pectin, 8 g / L yeast powder, and 0.5 g / L magnesium sulfate at pH 6 at 118℃-125℃ for 25-35 min, inoculating with 10% (v / v) brewer's yeast solution, and incubating at 37-39℃ at 200-220 rpm for 70-74 h.

[0043] Furthermore, the brewing yeast is added in liquid form, wherein the pectinase activity is above 1100 U / mL; and the viable count of brewing yeast is 0.8-1.0 billion CFU / g based on the weight of the first mixture.

[0044] The selected yeast strains with high pectinase production can not only degrade pectin into small molecule monosaccharides, but also utilize the ammonia produced during fermentation to increase crude protein content.

[0045] To avoid the drawbacks of insufficient fermentation and high fermentation costs caused by the overall fermentation of the mixed materials, the crushed and air-dried corn stalks in the first mixed material are sieved through a 20-mesh sieve and constitute 40%-45% of the weight of the first mixed material, while fruit and vegetable waste constitutes 45%-50% of the weight of the first mixed material. This serves as both a preliminary fermentation material and a growth environment for aerobic microorganisms.

[0046] Furthermore, the fermentation conditions were optimized, with the aerobic fermentation occurring at a temperature of 30-32℃ for 2.5-3 days.

[0047] Preferably, a second mixture is fermented following the fermentation of the first mixture. In the second mixture, the pulverized, air-dried corn stalks constitute 80%-100% of the weight of the first mixture, and fruit and vegetable waste constitutes 260%-280% of the weight of the first mixture. The aerobic microorganisms that multiply in the first mixture further ferment the second mixture.

[0048] To avoid spoilage caused by the moisture generated during pectin degradation, the amount of corn cob added is 20%-36% of the weight of the first mixture, and the particle size is 2-3 mm.

[0049] Specifically, the secondary aerobic fermentation is carried out at a temperature of 30-32℃ for 2.5-3 days.

[0050] Preferably, to ensure the anaerobic fermentation effect, based on the weight of the first mixture, the viable count of Lactobacillus casei is 100-150 million CFU / g, the viable count of Lactobacillus acidophilus is 100-120 million CFU / g, and the viable count of Lactobacillus fermentum is 100-150 million CFU / g.

[0051] Specifically, after adding lactobacillus, it is mixed evenly with the material, wrapped in bales for silage, with each bale weighing 50 kg. The anaerobic fermentation is carried out at a temperature of 35-38℃ for 38-40 days.

[0052] This invention also provides an application of the fermented product of fruit and vegetable waste and corn stalks in animal feed. Specifically, it applies the fermented product of fruit and vegetable waste and corn stalks to animal feed that improves the production performance and slaughter performance of mutton sheep, enhances the quality of mutton meat, and increases the content of n-3 polyunsaturated fatty acids.

[0053] The fermented products of fruit and vegetable waste and corn stalks provided by this invention, when applied to animal feed, have high nutritional value and good palatability. They can increase the average daily weight gain of sheep, reduce the feed conversion ratio, increase carcass weight and slaughter rate, improve the tenderness and taste of mutton, and also affect the composition of fatty acids in sheep muscle, reducing the content of saturated fatty acids, increasing the content of n-3 polyunsaturated fatty acids, and reducing the n-6 / n-3 value.

[0054] In the following examples, the Aspergillus oryzae SLY-M-15 fermentation product has a neutral protease activity of ≥1500 U / g, an alkaline protease activity of ≥1200 U / g, a cellulase activity of ≥35 U / g, and an Aspergillus oryzae SLY-M-15 inoculum concentration of ≥1 billion CFU / g; the Saccharomyces cerevisiae has a pectinase activity of ≥1100 U / mL; unless otherwise specified, the pulverized air-dried corn stalks have a particle size that passes through a 20-mesh sieve, and the corn cobs have a particle size of 2-3 mm.

[0055] Example 1

[0056] (1) Aspergillus oryzae SLY-M-15 was inoculated into bran solid fermentation medium and fermented to obtain Aspergillus oryzae SLY-M-15 fermentation product.

[0057] (2) Inoculate the brewer's yeast liquid into a culture medium containing pectin, yeast powder and magnesium sulfate, and obtain brewer's yeast by fermentation.

[0058] (3) Aspergillus oryzae SLY-M-15 fermentation product and Saccharomyces cerevisiae were added to a first mixture containing crushed, air-dried corn stalks and fruit and vegetable waste, and aerobic fermentation was carried out at 30°C for 2.5 days to obtain an aerobic fermentation product. The amount of Aspergillus oryzae SLY-M-15 fermentation product added was 3% of the weight of the first mixture; the viable count of Saccharomyces cerevisiae was 0.8 billion CFU / g based on the weight of the first mixture; the crushed, air-dried corn stalks accounted for 40% of the weight of the first mixture, and the fruit and vegetable waste accounted for 50% of the weight of the first mixture.

[0059] (4) Add a second mixture containing crushed dried corn stalks, fruit and vegetable waste, and corn cobs to the aerobic fermentation product, and carry out aerobic fermentation at 32°C for 2.5 days to obtain a secondary aerobic fermentation product. Among them, the crushed dried corn stalks account for 80% of the weight of the first mixture, the fruit and vegetable waste accounts for 280% of the weight of the first mixture, and the amount of corn cobs added is 36% of the weight of the first mixture.

[0060] (5) Inoculate the secondary aerobic fermentation product with Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus fermentum, and carry out anaerobic fermentation at 38°C for 38 days. Based on the weight of the first mixture, the viable count of Lactobacillus casei is 100 million CFU / g, the viable count of Lactobacillus acidophilus is 100 million CFU / g, and the viable count of Lactobacillus fermentum is 100 million CFU / g.

[0061] Example 2

[0062] (1) Aspergillus oryzae SLY-M-15 was inoculated into bran solid fermentation medium and fermented to obtain Aspergillus oryzae SLY-M-15 fermentation product.

[0063] (2) Inoculate the brewer's yeast liquid into a culture medium containing pectin, yeast powder and magnesium sulfate, and obtain brewer's yeast by fermentation.

[0064] (3) Aspergillus oryzae SLY-M-15 fermentation product and Saccharomyces cerevisiae were added to a first mixture containing crushed, air-dried corn stalks and fruit and vegetable waste, and aerobic fermentation was carried out at 32°C for 2.5 days to obtain an aerobic fermentation product. The amount of Aspergillus oryzae SLY-M-15 fermentation product added was 4% of the weight of the first mixture; the viable count of Saccharomyces cerevisiae was 0.9 billion CFU / g based on the weight of the first mixture; the crushed, air-dried corn stalks accounted for 42% of the weight of the first mixture, and the fruit and vegetable waste accounted for 48% of the weight of the first mixture.

[0065] (4) Add a second mixture containing crushed dried corn stalks, fruit and vegetable waste, and corn cobs to the aerobic fermentation product, and carry out aerobic fermentation at 30°C for 3 days to obtain a secondary aerobic fermentation product. Among them, the crushed dried corn stalks account for 88% of the weight of the first mixture, the fruit and vegetable waste accounts for 272% of the weight of the first mixture, and the amount of corn cobs added is 28% of the weight of the first mixture.

[0066] (5) Inoculate the secondary aerobic fermentation product with Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus fermentum, and carry out anaerobic fermentation at 35°C for 40 days. Based on the weight of the first mixture, the viable count of Lactobacillus casei is 130 million CFU / g, the viable count of Lactobacillus acidophilus is 110 million CFU / g, and the viable count of Lactobacillus fermentum is 130 million CFU / g.

[0067] Example 3

[0068] (1) Aspergillus oryzae SLY-M-15 was inoculated into bran solid fermentation medium and fermented to obtain Aspergillus oryzae SLY-M-15 fermentation product.

[0069] (2) Inoculate the brewer's yeast liquid into a culture medium containing pectin, yeast powder and magnesium sulfate, and obtain brewer's yeast by fermentation.

[0070] (3) Aspergillus oryzae SLY-M-15 fermentation product and Saccharomyces cerevisiae were added to a first mixture containing crushed, air-dried corn stalks and fruit and vegetable waste, and aerobic fermentation was carried out at 30°C for 2.5 days to obtain an aerobic fermentation product. The amount of Aspergillus oryzae SLY-M-15 fermentation product added was 5% of the weight of the first mixture; the viable count of Saccharomyces cerevisiae was 100 million CFU / g based on the weight of the first mixture; the crushed, air-dried corn stalks accounted for 45% of the weight of the first mixture, and the fruit and vegetable waste accounted for 45% of the weight of the first mixture.

[0071] (4) Add a second mixture containing crushed dried corn stalks, fruit and vegetable waste, and corn cobs to the aerobic fermentation product, and carry out aerobic fermentation at 32°C for 2.5 days to obtain a secondary aerobic fermentation product. The crushed dried corn stalks constitute 100% of the weight of the first mixture, and the fruit and vegetable waste constitutes 260% of the weight of the first mixture; the amount of corn cobs added is 20% of the weight of the first mixture.

[0072] (5) Inoculate the secondary aerobic fermentation product with Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus fermentum, and carry out anaerobic fermentation at 35°C for 40 days. Based on the weight of the first mixture, the viable count of Lactobacillus casei is 150 million CFU / g, the viable count of Lactobacillus acidophilus is 120 million CFU / g, and the viable count of Lactobacillus fermentum is 150 million CFU / g.

[0073] Comparative Example 1

[0074] Compared with Example 1, in step (1), Aspergillus oryzae CGMCC 3.4383 was inoculated into the bran solid fermentation medium, and Aspergillus oryzae ferment was obtained by fermentation. The remaining operations were the same as in Example 1, with the same strain and amount of strain added as in Example 1, and the same process and fermentation conditions as in Example 1.

[0075] Comparative Example 2

[0076] Compared with Example 1, in step (4), the pulverized and air-dried corn stalks in the second mixture account for 35%-40% of the weight of the first mixture. The remaining operations are the same as in Example 1, with the same strain and amount of bacteria added as in Example 1, and the same process and fermentation conditions as in Example 1.

[0077] Comparative Example 3

[0078] Compared with Example 1, in steps (3) and (4), dried corn stalks with a length of 1-2 cm are added, and in step (4), corn cobs with a particle size of 6-8 mm are added. The remaining operations are the same as in Example 1, with the same strain and amount of strain added as in Example 1, and the same process and fermentation conditions as in Example 1.

[0079] Comparative Example 4

[0080] Compared with Example 1, in step (3), the crushed and dried corn stalks account for 30%-40% of the weight of the first mixture, and the fruit and vegetable waste accounts for 50%-60% of the weight of the first mixture; in step (4), the crushed and dried corn stalks account for 60%-80% of the weight of the first mixture, and the fruit and vegetable waste accounts for 280%-300% of the weight of the first mixture. The remaining operations are the same as in Example 1, with the same strain and amount of bacteria added as in Example 1, and the same process and fermentation conditions as in Example 1.

[0081] Comparative Example 5

[0082] Compared to Example 1, the first mixture, the second mixture, and corn cobs were directly mixed and subjected to a single aerobic fermentation, with the same strain and amount of bacteria added as in Example 1. After fermentation at 30-32°C for 3 days, anaerobic fermentation was then carried out. The remaining operations were the same as in Example 1, with the same strain and amount of bacteria added, and the same process and fermentation conditions as in Example 1.

[0083] Indicator Testing

[0084] After thoroughly mixing the fermented products obtained from the above examples and comparative examples, samples were taken using the quartering method to determine the contents of dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF), ammonia nitrogen / total nitrogen, pH value, lactic acid (LA), acetic acid (AA), propionic acid (PA), and butyric acid (BA). The results are shown in Table 1.

[0085] Table 1. Fermentation quality and nutrient content of fermented products from fruit and vegetable waste and corn stalks.

[0086]

[0087] Generally, the quality of fermentation is closely related to the pH of the fermented product. A reasonable fermentation process with a low pH value can, to some extent, inhibit butyric acid fermentation, ensure the smooth completion of the fermentation process, and improve the fermentation quality of the product. The ratio of ammonia nitrogen to total nitrogen is an important indicator for measuring the degree of protein decomposition in the fermented product; the lower the value, the less protein degradation and the better the fermentation quality. As shown in Table 1, compared with Comparative Examples 1-5, the fermented products of fruit and vegetable waste and corn stalks prepared in Examples 1-3 have a lower pH and a lower ammonia nitrogen / total nitrogen ratio, and also contain more lactic acid and acetic acid, while the content of neutral detergent fiber and acid detergent fiber is reduced. Therefore, the fermented products of fruit and vegetable waste and corn stalks provided in this application not only contain lactic acid and acetic acid, but also reduce the content of neutral detergent fiber and acid detergent fiber, resulting in high nutritional value and good fermentation quality.

[0088] animal testing

[0089] Ninety healthy mutton sheep aged 12 months and with similar weights (around 35 kg) were selected and divided into 9 groups of 10 each. The control group was fed a basal diet, while experimental groups 1-8 were supplemented with fermented fruit and vegetable waste from Examples 1-3 and Comparative Examples 1-5, respectively. The experiments used a total mixed ration (TMR) for 70 days, including a 10-day pre-trial period and a 60-day formal trial period. The sheep were raised in free-range conditions. During the pre-trial period, the sheep were dewormed and vaccinated. They were fed at 8:00 AM and 6:00 PM daily, with free access to feed and water. The composition of the diet is shown in Table 2.

[0090] Table 2 Dietary Composition

[0091]

[0092] Premix feed per kilogram of diet: Vitamin A 10000 IU, Vitamin D 320000 IU, Vitamin E 200 IU, Copper 350 mg, Zinc 2000 mg, Selenium 10 mg, Iron 200 mg, Iodine 30 mg, Manganese 1500 mg.

[0093] Table 3 Effects on growth performance of meat sheep

[0094]

[0095]

[0096] As shown in Table 3, compared with the control group, the addition of fermented fruit and vegetable waste and corn stalks from Examples 1-3 to experimental groups 1-3, respectively, resulted in increased average daily weight gain and decreased feed conversion ratio in experimental groups 1 and 3, except for the lower average daily weight gain in experimental group 2. However, compared with the control group, the addition of fermented fruit and vegetable waste and corn stalks from Comparative Examples 1-5 to experimental groups 4-8 did not show an advantage in average daily weight gain or feed conversion ratio. Therefore, it is evident that the addition of fermented fruit and vegetable waste and corn stalks provided in this application to the feed of meat sheep can improve the average daily weight gain and reduce the feed conversion ratio, thus having a positive effect on the growth performance of meat sheep.

[0097] In addition, after the experiment, five sheep were randomly selected from each group, fasted for 24 hours and deprived of water for 12 hours before slaughter, and their dressing percentage was measured. Samples of the longissimus dorsi muscle were collected immediately, and some meat samples were immediately measured for shear force, drip loss and cooked meat percentage, as shown in Table 4. Some samples were used to determine fatty acid composition, as shown in Table 5.

[0098] Table 4. Effects on slaughter performance of mutton sheep

[0099]

[0100] Slaughter rate is an economic indicator that directly measures the meat production performance of sheep. Table 4 shows that, compared with the control group, experimental groups 1-3, which added the fermented fruit and vegetable waste and corn stalks from Examples 1-3 respectively, had higher slaughter rates. Compared with the control group, the slaughter rate of comparative example 1 was slightly higher, while the slaughter rates of comparative examples 2-5 were not significantly higher. These results indicate that adding the fermented fruit and vegetable waste and corn stalks provided in this application to sheep feed can improve slaughter rate to a certain extent.

[0101] Further research was conducted on the physicochemical properties of the longissimus dorsi muscle of mutton sheep to evaluate meat quality. Lower shear force indicates more tender meat, while drip loss and cooked meat percentage directly affect muscle juiciness and shear force. Higher cooked meat percentage indicates better water retention, resulting in more tender and juicy meat. Table 4 shows that compared to the control group, the longissimus dorsi muscle of sheep in Examples 1-3 required less shear force, had lower drip loss, and higher cooked meat percentage. In the comparative examples, Comparative Examples 1 and 3 showed little difference from Example 2 in terms of shear force, drip loss, and cooked meat percentage, while the mutton quality of Comparative Examples 2, 4, and 5 was inferior to that of the examples. Therefore, adding the fermented fruit and vegetable waste and corn stalks provided in this application to the feed of mutton sheep can improve mutton quality and increase tenderness and cooked meat percentage.

[0102] Table 5. Effects of fatty acid content on the longissimus dorsi muscle of mutton sheep.

[0103]

[0104]

[0105] Considering that excessive intake of saturated fatty acids (methyl palmitate, methyl stearate) can lead to elevated levels of cholesterol, blood sugar, and triglycerides, unsaturated fatty acids (methyl oleate, methyl linoleate, methyl linolenic acid) can improve blood circulation and lower cholesterol and triglycerides. Increasing the intake of n-3 polyunsaturated fatty acids can promote the development of the retina, brain, and nervous system, and reduce the incidence of vascular diseases. Adjusting the type of feed can affect the fatty acid content of animal muscle. Table 5 shows that, compared with the control group, adding fermented fruit and vegetable waste and corn stalks from Examples 1-3 significantly reduced methyl palmitate content, increased methyl linoleate and methyl linolenic acid content, and increased n-3 polyunsaturated fat content. Compared with the comparative group, Examples 1-3 showed a certain effect in reducing methyl palmitate content, increasing n-3 polyunsaturated fat content, and decreasing the n-6 / n-3 ratio in terms of methyl palmitate and n-3 polyunsaturated fat content. As can be seen from the above, the fermented fruit and vegetable waste and corn stalks provided in this application, when added to the feed of meat sheep, can increase the content of n-3 polyunsaturated fatty acids and reduce the n-6 / n-3 ratio.

Claims

1. A fermented product of fruit and vegetable waste and corn stover, characterized by, The Aspergillus oryzae SLY-M-15 ferment, the Saccharomyces cerevisiae is added to the first mixed material containing the smashed dry corn stalk, fruit and vegetable waste, and the aerobic fermentation is carried out to obtain the aerobic fermentation material, the second mixed material containing the smashed dry corn stalk, fruit and vegetable waste and the corncob are added to the aerobic fermentation material, and after the secondary aerobic fermentation, the Lactobacillus casei, the Lactobacillus acidophilus and the Lactobacillus fermentum are inoculated, and the anaerobic fermentation is carried out to obtain the product. The preservation number of the Aspergillus oryzae SLY-M-15 is CGMCC NO.40471. The Saccharomyces cerevisiae is obtained by sterilizing pectin 10 g / L, yeast powder 8 g / L and magnesium sulfate 0.5 g / L at 118-125 DEG C for 25-35 min, inoculating 10% v / v Saccharomyces cerevisiae liquid, and culturing at 37-39 DEG C and 200-220 rpm for 70-74 h, and the pH is 6. In the first mixed material, the smashed dry corn stalk is 40-45% of the weight of the first mixed material, and the fruit and vegetable waste is 45-50% of the weight of the first mixed material. In the second mixed material, the smashed dry corn stalk is 80-100% of the weight of the first mixed material, and the fruit and vegetable waste is 260-280% of the weight of the first mixed material.

2. The fermented product of fruit and vegetable waste and corn stalk according to claim 1, characterized by, In the Aspergillus oryzae SLY-M-15 ferment, the neutral protease enzyme activity is more than 1500 U / g, the alkaline protease enzyme activity is more than 1200 U / g, the cellulase enzyme activity is more than 35 U / g, and the Aspergillus oryzae SLY-M-15 strain concentration is more than 10 billion / g; the Aspergillus oryzae SLY-M-15 ferment is added in an amount of 3-5% of the weight of the first mixed material.

3. The fermented product of fruit and vegetable waste and corn stalk according to claim 1, characterized by, The Saccharomyces cerevisiae has a pectinase enzyme activity of more than 1100 U / mL, and the viable cell count of the Saccharomyces cerevisiae is 0.8-1.0 billion CFU / g based on the weight of the first mixed material.

4. The fermented product of fruit and vegetable waste and corn stalk according to claim 1, characterized by, The smashed dry corn stalk has a particle size of passing through a 20-mesh sieve.

5. The fermented product of fruit and vegetable waste and corn stalk according to claim 1, characterized by, The corn cob is added in an amount of 20-36% of the weight of the first mixed material, and has a particle size of 2-3 mm.

6. The fermentate of fruit and vegetable waste and corn stover according to claim 1, characterized by, Based on the weight of the first mixed material, the viable cell count of the Lactobacillus casei is 1.0-1.5 billion CFU / g, the viable cell count of the Lactobacillus acidophilus is 1.0-1.2 billion CFU / g, and the viable cell count of the Lactobacillus fermentum is 1.0-1.5 billion CFU / g.

7. The fermentate of fruit and vegetable waste and corn stover according to claim 1, characterized by, The aerobic fermentation is carried out at a temperature of 30-32 DEG C for 2.5-3 days, and the secondary aerobic fermentation is carried out at a temperature of 30-32 DEG C for 2.5-3 days. The anaerobic fermentation is carried out at a temperature of 35-38 DEG C for 38-40 days.

8. Use of the ferment of fruit and vegetable waste and corn stalk according to any one of claims 1-7 in the preparation of animal feed.

9. Use according to claim 8, characterized in that, The ferment of fruit and vegetable waste and corn stalk is used in the preparation of animal feed for improving the production performance and slaughter performance of mutton sheep, improving the mutton quality of mutton sheep, and increasing the content of n-3 polyunsaturated fatty acids.

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