Fermented feed of elephant grass and its use

Abstract

The present application relates to the technical field of feed processing, in particular to a fermented feed of elephant grass and application thereof, the present application studies the possibility of replacing the basic daily ration with the fermented elephant grass feed, finds that replacing part of the basic daily ration with the fermented elephant grass can significantly improve the flavor of Jinling flower chicken, can significantly improve the muscle creatine, total amino acid and reduce the fat content, and has a significant effect on the improvement of amino acid, glutamic acid, proline, lysine and histidine content, which shows that the fermented elephant grass can improve the flavor of muscle by improving the composition of muscle amino acid, and improve the fresh taste of Jinling flower chicken. And the best replacement amount of the fermented elephant grass feed is 80g / kg, which provides a basic theoretical research for the application of the fermented elephant grass feed in improving the chicken quality of Jinling flower chicken.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of feed processing, in particular to elephant grass fermented feed and application thereof. BACKGROUND

[0002] In recent years, the social and economic level in China is developing rapidly, and people have higher requirements for the quality and flavor of broiler chickens. It is increasingly urgent for technical personnel to widely research fermented feed to replace antibiotics. It is of great significance to find fermented feed that can promote the growth of chickens and improve the flavor and quality of chicken meat, and to breed chickens with a short growth cycle, low cost and good meat quality that meet market demand. It is worth mentioning that these products are just the raw materials for making fermented feed.

[0003] Fermented feed is a new type of biological feed formed by artificially controlling the degradation of toxic substances in the substrate under microbial fermentation technology. Generally speaking, this new type of feed not only improves the production capacity of broiler chickens, but also improves the digestion and metabolism of broiler chickens, muscle quality, and reduces the incidence of diseases and antibiotic usage. This can to a large extent alleviate the shortage of feed raw materials, maximize resource utilization, protect the environment, and meet China's sustainable development strategy. Recent research has found that the addition of fermented feed to the diet can better improve the growth performance, muscle texture and digestion and metabolism of chickens, cattle and sheep.

[0004] In the subtropical region, abundant rainfall provides a good environment for the growth of forage grasses, especially elephant grass. Elephant grass is a perennial grass of the Poaceae family with well-developed root systems and tall plants, and is an important forage feed resource in southern China. It prefers warm and humid climates and is suitable for cultivation and planting in tropical and subtropical regions. It is drought-tolerant, acid-tolerant, lodging-resistant, and has strong disease and pest resistance, good adaptability and regenerative ability, low crude fiber content, slightly sweet taste, good palatability, and is preferred by a variety of livestock and poultry. It is an important high-quality green forage in the south. Therefore, the development and application of elephant grass is the main research direction of the research group at present. There are related studies on elephant grass fermented feed for feeding animals, but we found in the experiment that the fermented feed obtained by different animals, different forages, different addition amounts and different fermentation methods has completely different effects on animals. Therefore, it is necessary to study the addition amount, raw material, fermentation method and feeding animals of fermented feed, and the effects on the quality of animals, muscle physicochemical properties and flavor, to obtain data theoretical support and provide reference and suggestions for animal breeding. SUMMARY

[0005] The purpose of the present application is to provide elephant grass fermented feed and application thereof, mainly to study the addition amount, raw material, fermentation method and feeding animals of fermented feed, and the effects on the quality of animals, muscle physicochemical properties and flavor, to obtain data theoretical support and provide reference and suggestions for animal breeding.

[0006] In order to achieve the above purpose, the application adopts the following technical scheme:

[0007] The elephant grass fermented feed is composed of Gui-Min elephant grass and purple elephant grass mixed fermentation, the Gui-Min elephant grass and the purple elephant grass are mixed according to a mass ratio of 1:1, and an additive is further added in the elephant grass fermented feed, the additive is linolenic acid, linoleic acid, proline and / or histidine.

[0008] Further, the adding amount of the additive is 5% of the mass of the fermentation substrate, and when the additive is mixed by linolenic acid, linoleic acid, proline and histidine, the mass ratio of linolenic acid:linoleic acid:proline:histidine is 2:2-4:4-6:5-7.

[0009] Further, the mass ratio of linolenic acid, linoleic acid, proline and histidine is 2:2:5:7.

[0010] The application further includes application of the elephant grass fermented feed in improving the flavor of Jinling chicken.

[0011] The application further includes application of the elephant grass fermented feed in improving the content of inosinic acid, the total amino acid content and reducing the content of crude fat in Jinling chicken meat.

[0012] The application further includes application of the elephant grass fermented feed in improving the content of glutamic acid, proline, lysine and histidine in Jinling chicken meat.

[0013] The application further includes a method for preparing the elephant grass fermented feed, the method is that Gui-Min elephant grass and purple elephant grass are mixed and crushed according to a mass ratio of 1:1, then 5% of the additive is added, then fermentation bacteria are added and stacked for 48h, and then drying is carried out until the water content is 5% to obtain the elephant grass fermented feed.

[0014] The application further includes a method for feeding Jinling flower chicken by using the elephant grass fermented feed, the method is that the relative humidity of the breeding environment is controlled to be 65%, the feeding frequency is 2 times / day, 1-day-old Jinling flower chicken is selected, basic feed is fed for 8 weeks, the fermented elephant grass feed is added in the basic daily ration from the 9th week, and the adding amount of the fermented elephant grass is 80g / kg.

[0015] Further, the basic daily ration is composed of the following components in percentage by mass: 62.6% of corn, 24% of soybean meal, 9.5% of wheat bran, 2.5% of fish meal and 1.4% of stone powder.

[0016] The application has the following beneficial effects:

[0017] The application studies the possibility of fermented elephant grass feed replacing the basic daily ration, and finds that: fermented elephant grass replacing part of the basic daily ration has a significant effect on improving the flavor of Jinling Hua chicken; it can significantly improve the muscle inosinic acid, total amino acid, and reduce the fat content, and has a significant effect on improving the content of glutamic acid, proline, lysine and histidine, which shows that fermented elephant grass can improve the flavor of muscle by improving the composition of muscle amino acid, and improve the umami of Jinling Hua chicken. And it is found that the best replacement amount of fermented elephant grass feed is 80g / kg, which provides a basic theoretical research for the application of fermented elephant grass feed in improving the quality of Jinling Hua chicken.

[0018] In the study, we found that if the fermented elephant grass is mixed with Gui-Min elephant grass and purple elephant grass, the effect of improving chicken flavor will be better, and if additives such as linoleic acid, linoleic acid, proline and histidine are added during fermentation and mixed according to the mass ratio of 2:2:5:7, the effect of synergistic effect on chicken flavor can be achieved, while other mixing ratios may cause the decrease of flavor substances, because different additives and ratios will affect the growth of microorganisms, thus causing the change of fermentation mixed flora, leading to the change of nutrient content after fermentation, therefore, although the same method of fermentation is used, the composition and ratio of raw materials are changed, which will ultimately affect the change of chicken flavor substances. BRIEF DESCRIPTION OF DRAWINGS

[0019] Figure 1 is the effect of fermented elephant grass added in daily ration on the color of muscle of Jinling Hua chicken.

[0020] Figure 2 is the effect of fermented elephant grass added in daily ration on the drip loss of muscle of Jinling Hua chicken.

[0021] Figure 3 is the effect of fermented elephant grass added in daily ration on the shear force of muscle of Jinling Hua chicken.

[0022] Figure 4 is the effect of fermented elephant grass added in daily ration on the pH of muscle of Jinling Hua chicken.

[0023] Figure 5 is the effect of fermented elephant grass added in daily ration on the inosinic acid content of breast muscle of Jinling Hua chicken.

[0024] Figure 6 is the effect of fermented elephant grass added in daily ration on the linoleic acid content of breast muscle of Jinling Hua chicken.

[0025] Figure 7 is the effect of fermented elephant grass added in daily ration on the linoleic acid content of breast muscle of Jinling Hua chicken.

[0026] Figure 8Figure is the effect of fermented elephant grass added in daily ration on the oleic acid content of the breast muscle of Jinling Flower chicken.

[0027] Figure 9 Figure is the effect of fermented elephant grass added in daily ration on the initial moisture of the breast muscle of Jinling Flower chicken.

[0028] Figure 10 Figure is the effect of fermented elephant grass added in daily ration on the crude protein of the breast muscle of Jinling Flower chicken.

[0029] Figure 11 Figure is the effect of fermented elephant grass added in daily ration on the crude fat of the breast muscle of Jinling Flower chicken.

[0030] Figure 12 Figure is the effect of fermented elephant grass added in daily ration on the free amino acid content of the breast muscle of Jinling Flower chicken.

[0031] Figure 13 Figure is the effect of fermented elephant grass added in daily ration on the total amino acid content of the breast muscle of Jinling Flower chicken.

DETAILED DESCRIPTION

[0032] All features disclosed in this specification, and / or all steps of any methods or processes disclosed in this specification, can be combined in any combination, except combinations where at least some of such features and / or steps are mutually exclusive.

[0033] Any feature disclosed in this specification, unless stated otherwise, can be replaced by any feature that is equivalent or similar.

[0034] Example 1:

[0035] This example studies the effect of fermented elephant grass on Jinling Flower chicken:

[0036] I. Test materials

[0037] Jinling Flower chicken (provided by Guangxi Jinling Farming and Breeding Co., Ltd.), basic compound feed to prepare "corn-soybean meal" type basic daily ration, fermented elephant grass added in daily ration (provided by Guangxi Da Fu Hua Farming and Feed Co., Ltd.).

[0038] II. Test process:

[0039] (1) Grouping: The animal experiment was carried out in Gansu Agricultural University from May 15, 2017 to October 10, 2017. The feeding method adopts the way of cage breeding, the breeding environment is good in ventilation, natural light is adopted, the humidity is controlled at about 65%, and the feeding frequency is 2 times / day. The pre-test period of the test is 1 week, and the test period is 12 weeks (10-22 weeks old).

[0040] The experiment adopted randomized block design, and 1-day-old Jinling Flower chickens were fed with basic feed for 8 weeks. 144 healthy hens with no significant difference in body weight were randomly divided into 3 groups. One group was the control group (fed with basic compound feed, denoted as CK), and the other two groups were given fermented Pennisetum purpureum added and replaced part of the basic feed from the 9th week (addition amount was 50 g / kg and 80 g / kg, respectively, denoted as GG5 and GG10), 4 replicates (cages) for each treatment group (12 hens in each cage), and the basic compound feed was prepared into corn-soybean meal type basic diet. The chickens were slaughtered at 22 weeks.

[0041] (2) The composition and nutritional level of the air-dried basic feed (see Table 1 for details).

[0042] Table 1 Composition and nutritional level of the air-dried basic feed

[0043]

[0044]

[0045] (3) Measurement index and method:

[0046] ① Collection of muscle samples: After the test chickens were slaughtered, 150 g of breast muscle samples were taken for determination of muscle physicochemical properties, nutrient content, inosinic acid content, fatty acid content, and amino acid content.

[0047] ② Determination of muscle physicochemical properties: meat color: refer to NY / T 1333-2007 "Determination of Meat Quality of Livestock and Poultry", drip loss: refer to NY / T 1333-2007 "Determination of Meat Quality of Livestock and Poultry", shear force: refer to NY / T 1180-2006 "Determination of Meat Tenderness by Shear Force Method", pH value: refer to NY / T 1333-2007 "Determination of Meat Quality of Livestock and Poultry".

[0048] ③ Determination of muscle flavor: breast muscle inosinic acid: determination of muscle inosinic acid content by high-performance liquid chromatograph, breast muscle fatty acid: determination of free fatty acid content by gas chromatograph, breast muscle free amino acid: determination of breast muscle free amino acid content by amino acid analyzer (Hitachi L-8900) according to HPLC method in GB 5009.124-2016 "Determination of Amino Acids in Food Safety National Standard".

[0049] ④ Determination of routine nutrients in breast muscle: initial moisture: determination according to GB / T 6435-2006 method, crude protein: determination according to GB / T 6432-2006 method, crude fat: determination according to GB / T 6433-2006 method.

[0050] ⑤Data statistical analysis: data results were expressed as "mean ± standard deviation", data analysis was performed by SPSS20.0 statistical software for single factor analysis of variance, lsd test, linear regression analysis.

[0051] (4) Result analysis:

[0052] ① The effect of fermented elephant grass on the muscle physicochemical properties of Jinling flower chicken, see Figures 1-4 and Table 2.

[0053] From Figures 1-4 it can be seen that compared with the CK group, the addition of 50 g / kg fermented elephant grass (GG5 group) in the diet made the muscle color, drip loss and shear force decrease by 7.3%, 18.57% and 0.72% respectively, and the pH value increased by 0.17%; the addition of 80 g / kg fermented elephant grass (GG10 group) in the diet made the muscle color increase by 1.85%, and the drip loss, shear force and pH value decreased by 27.99%, 8.21% and 1.03% respectively.

[0054] From Table 2, it can be seen that the drip loss of Jinling flower chicken decreased linearly with the increase of fermented elephant grass addition (P<0.05); the addition of fermented elephant grass had no significant effect on other physicochemical properties (P>0.05). In summary, the test groups can improve the pH value, muscle color, shear force and drip loss of Jinling flower chicken to some extent, but the effect is not significant (P>0.05).

[0055] ② The effect of fermented elephant grass on the inosinic acid content of Jinling flower chicken breast muscle, see Figure 5 and Table 2.

[0056] From Figure 5 and Table 2, it can be seen that compared with the CK group, the inosinic acid content of the GG5 group decreased significantly by 16.43% (P<0.05); the inosinic acid content of the GG10 group increased significantly by 0.36% (P<0.05).

[0057] ③ The effect of fermented elephant grass on the fatty acid content of Jinling flower chicken breast muscle, see Figures 6-8 and Table 2.

[0058] From Figures 6-8It was found that compared with the CK group, the linolenic acid content was significantly reduced in the GG5 and GG10 groups, and the reduction was greater in the GG10 group (P<0.05); for linoleic acid, there was no significant effect in the GG5 and GG10 groups (P>0.05); the effect of the GG5 and GG10 groups on oleic acid was significantly reduced, and the reduction was greater in the GG10 group (P<0.05). Compared with the control group, the linolenic acid content decreased by 11.46%, the linoleic acid content decreased by 19.44%, and the oleic acid content decreased by 14.71% in the GG5 group, and the linolenic acid content decreased by 22.92%, the linoleic acid content decreased by 19.44%, and the oleic acid content decreased by 25.74% in the GG10 group.

[0059] As shown in Table 2, compared with the CK group, the linolenic acid content and the oleic acid content were linearly reduced with the increase of the fermented elephant grass addition, and the addition of 80 g / kg of fermented elephant grass (GG10 group) could significantly reduce the linolenic acid and oleic acid contents (P<0.05), but had no significant effect on linoleic acid (P>0.05).

[0060] ④The effect of fermented elephant grass added to the diet on the content of conventional nutrients in the breast muscle of Jinling Flower chickens was as follows: Figure 9 and Table 2.

[0061] From Figure 9 it can be seen that compared with the CK group, the initial moisture content of the GG5 group decreased by 0.74%, the crude fat content decreased by 2.69%, and the crude protein content increased by 0.05%; the initial moisture content and the crude protein content of the GG10 group increased by 0.51% and 0.14%, respectively, and the crude fat content decreased by 1.6%; in general, the GG10 group could significantly increase the initial moisture and crude protein contents, while significantly reducing the crude fat content (P<0.05); the treatment of the GG5 group significantly reduced the initial moisture and crude fat contents, while significantly increasing the crude protein content (P<0.05).

[0062] As shown in Table 2, the addition of fermented elephant grass to the diet had no significant effect on the initial moisture and crude fat (P>0.05), while the crude protein content increased linearly with the increase of the fermented elephant grass addition (P<0.05), and compared with the CK group, the crude protein percentage significantly increased when the GG10 group reached 80 g / kg (P<0.05).

[0063] ⑤The effect of fermented elephant grass added to the diet on the content of free amino acids in the breast muscle of Jinling Flower chickens was as follows: Figures 10-11 and Table 2.

[0064] From Figure 10It can be seen that compared with CK, the content of proline and histidine in the pectoral muscle of GG5 group was significantly increased (P<0.05); the content of glutamic acid, histidine and lysine in the pectoral muscle of GG10 group was significantly increased (P<0.05). The content of total amino acids in each group was significantly increased (P<0.05). As shown in Table 2, the content of glutamic acid was decreased by 0.30% in GG5 group, and was significantly increased by 3.31% in GG10 group; the content of proline was increased by 10.53% and 17.65% in GG5 group and GG10 group, respectively; in GG5 group, the content of lysine was decreased by 1.94%, and in GG10 group, the content of lysine was significantly increased by 0.97%; the content of histidine was significantly increased in both GG5 group and GG10 group, and was increased by 13.18% and 5.49%, respectively.

[0065] From Figure 11 It can be seen that compared with CK, the content of total amino acids in each group was increased by 0.91% and 2.66%, respectively. As shown in Table 2, compared with CK, the total content of amino acids was linearly increased with the increase of the addition amount of fermented elephant grass (P<0.05), among which the content of glutamic acid, proline and methionine was linearly increased with the increase of the addition amount of fermented elephant grass (P<0.05), and when the addition amount reached 80 g / kg (GG10 group), the content of glutamic acid and proline was significantly increased (P<0.05).

[0066] Table 2 Statistical parameters of ANOVA and linear analysis of each index

[0067]

[0068]

[0069] According to the above results, the following conclusions can be drawn.

[0070] (1) The effect of fermented Pennisetum purpureum on the physicochemical properties of muscle in Jinling Flower Chicken: Generally, we evaluate the quality of meat products in daily life by their color, aroma, and taste. As an important indicator of muscle appearance, meat color is affected by the concentration of endogenous antioxidants in skeletal muscle, which depends on the structure of the animal's diet. Therefore, the diet is one of the important factors affecting muscle color. Drip loss can measure the water binding capacity, and drip loss is negatively correlated with muscle water binding capacity. The greater the drip loss, the worse the muscle water binding capacity, and the smaller the drip loss, the better the muscle water binding capacity. The water binding capacity of muscle has a great influence on the taste of meat. Shear force can be used to evaluate muscle tenderness, which is an objective indicator. In general, shear force is negatively correlated with meat quality, and the smaller the shear force, the more tender the meat and the better the taste. In this experiment, the addition of fermented Pennisetum purpureum feed can reduce the color, drip loss, and shear force of the GG5 group, but the reduction effect is not significant. The color of the GG10 group increased in value, and its shear force, drip loss, and pH decreased in value, but the changes were not significant. The results of this experiment show that the addition of fermented Pennisetum purpureum to the diet does not significantly improve the color and tenderness of Jinling Flower Chicken.

[0071] (2) The effect of fermented Pennisetum purpureum on the flavor of Jinling Flower Chicken muscle: Amino acids and nucleotides can affect the taste of meat products. Fermented Pennisetum purpureum feed can emit a unique aroma after fermentation by lactic acid bacteria, increase palatability, and improve the feed intake of Jinling Flower Chicken. Changes in inosinic acid content can change the deliciousness of chicken meat. In general, the inosinic acid content in broiler muscle is positively correlated with the deliciousness of meat, and the more inosinic acid content, the more delicious the meat. In this experiment, it was not difficult to find that the inosinic acid content in the breast muscle increased due to the addition of fermented Pennisetum purpureum to the diet, and the chicken meat was more delicious. The reason for this phenomenon may be that the metabolic products in fermented Pennisetum purpureum feed increase the accumulation of inosinic acid in the breast muscle, or it may be that the addition of fermented Pennisetum purpureum feed promotes the synthesis of muscle inosinic acid content.

[0072] The content of fatty acids in the breast muscle of broilers can affect the tenderness of the muscle. A reasonable deposition of fatty acids in the muscle can promote the juiciness and flavor of meat products, making the chicken more delicious and better in taste. In this experiment, compared with the CK group, the GG5 and GG10 groups can significantly reduce the content of linolenic acid, and the GG10 group has a greater reduction. For linoleic acid, the GG5 and GG10 groups have no significant effect. The influence of the GG5 and GG10 groups on oleic acid is significantly reduced, and the GG10 group has a greater reduction. The reduction of intramuscular fatty acid content may be because the preparation of fermented elephant grass mainly depends on the decomposition of microorganisms. After fermentation, beneficial bacteria such as lactic acid bacteria are produced, which have a beneficial effect on the body. It can improve the immune function of the body, promote the healthy development of the chicken intestinal tract, and improve the safety performance of chicken meat, making it more worry-free and worry-free to eat.

[0073] The experiment has a certain influence on the content of the routine nutritional ingredients of the breast muscle of Jinlinghua chicken. The results show that due to the action of microorganisms, the original nutritional structure in the feed will change during the fermentation process. The crude protein content in the fermented feed will increase significantly, and the enzyme activity will also increase to a certain extent, improving the flavor of broiler muscle. In this experiment, the initial moisture content, crude fat content and crude protein content will change due to the different contents of added elephant grass. Adding 80g / kg (GG10 group) of fermented elephant grass can increase the initial moisture content and crude protein content, and significantly reduce the crude fat content. Adding 50g / kg (GG5 group) of fermented elephant grass can reduce the initial moisture content and crude fat content, and increase the crude protein content.

[0074] The flavor and nutritional ingredients of broiler muscle are affected by the content of amino acids: this experiment found that adding 50g / kg of fermented elephant grass (GG5 group) to the diet can significantly increase the content of proline and histidine in the breast muscle; adding 80g / kg of fermented elephant grass (GG10 group) to the diet can significantly increase the content of glutamic acid, histidine and lysine in the breast muscle. The results show that fermented elephant grass can improve the flavor of muscle by improving the composition of muscle amino acids, and the optimal addition amount is 80g / kg. The reason why adding fermented elephant grass feed to the diet can improve the amino acid composition of broiler muscle may be that the nutrients contained in the fermented elephant grass and the probiotics and some active metabolites produced during fermentation can promote the efficient digestion and absorption of nutrients under the action of the digestive system, and inhibit the growth of harmful microorganisms in the intestinal tract of Jinlinghua chicken, effectively improving the immune ability and disease resistance of Jinlinghua chicken, and improving the meat quality.

[0075] In summary, under the conditions of this experiment, adding fermented elephant grass to the diet has no significant effect on the physicochemical properties of Jinlinghua chicken, but adding 80g / kg of fermented elephant grass can significantly improve the muscle quality of Jinlinghua chicken and increase the content of amino acids.

[0076] Example 2:

[0077] Based on the research experiment of Example 1, we further studied the object grass varieties in depth, as follows:

[0078] I. Test materials

[0079] Jinling flower chicken (provided by Guangxi Jinling Agriculture and Animal Husbandry Co., Ltd.), basic compound feed to prepare "corn-soybean meal" type basic daily ration, daily ration added with fermented Gui-Min introduced guinea grass and fermented purple guinea grass (among them, the two kinds of fermented guinea grass were self-made by the research group).

[0080] The preparation method is as follows: add commercially available silage fermentation special bacteria to Gui-Min introduced guinea grass or purple guinea grass respectively, then pile and decompose for 48 h, and then dry to a moisture content of 5% to obtain.

[0081] II. Test process:

[0082] (1) Grouping: The animal experiment was carried out in the experimental base of the unit. The feeding method adopts the way of cage breeding, the breeding environment is good in ventilation, natural light is used, the humidity is controlled at about 65%, and the feeding frequency is 2 times / day. The pre-test period of the test is 1 week, and the test period is 12 weeks (10-22 weeks old).

[0083] The test adopts a randomized block design, and 1-day-old Jinling flower chickens are selected for 8-week basic feed feeding. 120 healthy hens with no significant difference in body weight are randomly divided into 4 groups. Among them, one group is the control group (given basic compound feed, marked as CK), and the other two groups are given fermented Gui-Min introduced guinea grass (GMY), fermented purple guinea grass (ZX), and fermented fermented Gui-Min introduced guinea grass and purple guinea grass mixed at a mass ratio of 1:1 (GMY-ZX) from the age of 9 weeks, with a dosage of 80 g / kg. Each treatment group has 3 replicates (cages), 10 chickens per replicate, and each 10 chickens are put into the same cage (basic compound feed to prepare corn-soybean meal type basic daily ration), and are slaughtered at 22 weeks.

[0084] The composition and nutritional level of the air-dried basic feed are shown in Table 1 of Example 1. According to the research results in Table 1, the fermented guinea grass does not significantly improve the tenderness and color of chicken meat, but significantly improves the flavor of chicken meat, mainly reflected in the increase of inosinic acid, initial moisture, crude protein and total amino acid content, and the decrease of fat content. Among the amino acids, the contents of glutamic acid (Glu), proline (Pro), lysine (Lys) and histidine (His) are increased. Therefore, the changes of the above-mentioned indexes are studied in detail to evaluate the composition of the fermented guinea grass, and the specific results are shown in Table 3:

[0085] Table 3 Effect of adding different varieties of fermented guinea grass on chicken flavor

[0086]

[0087]

[0088] Overall, the inosinic acid content: GMY-ZX group > ZX group > GMY group > CK group, compared with the control group GMY-ZX group, ZX group and GMY group were increased by 0.37%, 1.11% and 1.85%, significant difference; linolenic acid content GMY group < GMY-ZX group < ZX group < CK group, compared with the control group GMY-ZX group, ZX group and GMY group were reduced by 24.21%, 10.53% and 13.68%, significant difference; linoleic acid content GMY-ZX group < ZX group < GMY group < CK group, compared with the control group GMY-ZX group, ZX group and GMY group were reduced by 19.43%, 25.71% and 28.57%, significant difference; oleic acid content GMY group < GMY-ZX group < ZX group < CK group, compared with the control group GMY-ZX group, ZX group and GMY group were reduced by 19.12%, 17.65% and 18.38%, significant difference; initial moisture content: GMY-ZX group > ZX group > GMY group > CK group, compared with the control group GMY-ZX group, ZX group and GMY group were increased by 0.69%, 1.10% and 1.52%, significant difference; crude protein content: GMY-ZX group > ZX group > GMY group > CK group, compared with the control group GMY-ZX group, ZX group and GMY group were increased by 0.16%, 0.66% and 0.90%, significant difference; crude fat content: GMY-ZX group < ZX group = GMY group < CK group, compared with the control group GMY-ZX group, ZX group and GMY group were reduced by 1.67%, 3.33% and 3.33%, significant difference; total amino acids: GMY-ZX group > ZX group > GMY group > CK group, compared with the control group GMY-ZX group, ZX group and GMY group were increased by 2.75%, 2.89% and 2.94%, significant difference; glutamic acid: ZX group > GMY-ZX group > GMY group > CK group, compared with the control group GMY-ZX group, ZX group and GMY group were increased by 3.27%, 4.21% and 4.67%, significant difference; proline: ZX group > GMY-ZX group > GMY group > CK group, compared with the control group GMY-ZX group, ZX group and GMY group were increased by 17.95%, 20.51% and 19.23%, significant difference; lysine: ZX group > GMY-ZX group = GMY group > CK group, compared with the control group GMY-ZX group, ZX group and GMY group were increased by 0.95%, 1.42% and 0.95%, significant difference; histidine: GMY-ZX group > ZX group > GMY group > CK group, compared with the control group GMY-ZX group, ZX group and GMY group were increased by 4.82%, 8.43% and 9.64%, significant difference.

[0089] From the above results, in some experimental results, the effect of Gui Min Yinxiancao is better than that of purple grasshopper, and the effect of purple grasshopper is better than that of Gui Min Yinxiancao in some experimental results, and the effect of using single grasshopper variety on chicken meat quality is far less than that of using mixed grasshopper variety fermented feed, because the protein, fat and other substances in the two varieties of grasshopper are different, and the fermented feed is also different, especially the anthocyanin content of purple grasshopper is much higher than that of Gui Min Yinxiancao, therefore, considering comprehensively, the mixed variety of Gui Min Yinxiancao and purple grasshopper should be selected as the raw material.

[0090] Example 3:

[0091] Based on the research experiment of example 2, we further studied the grasshopper variety. We believe that if a certain amount of amino acids and fatty acids are added to the fermented feed, it may have an impact on the final meat quality, therefore, further experiments were conducted, as follows:

[0092] I. Test materials

[0093] Jinling flower chicken (provided by Guangxi Jinling Farming and Breeding Co., Ltd.), basic compound feed to prepare "corn-soybean meal" type basic daily ration, daily ration added with functional fermented grasshopper (among them, the functional fermented grasshopper is self-made by the research group).

[0094] Preparation method: mix and crush Gui Min Yinxiancao and purple grasshopper according to the mass ratio of 1:1, then add 5% of functional ingredients of group 1-7, then add commercially available silage fermentation feed special bacteria, then pile and decompose for 48h, then dry to a moisture content of 5% to obtain.

[0095] Among them, group 1 is linolenic acid, group 2 is linoleic acid, group 3 is oleic acid, group 4 is glutamic acid, group 5 is proline, group 6 is lysine and group 7 is histidine.

[0096] II. Test process and grouping

[0097] Based on the research results of example 2, the inosinic acid content, crude fat content and total amino acid content in chicken meat were tested, and the results are shown in table 4:

[0098] Table 4 Effect of adding different functional substances on the flavor of Jinling chicken

[0099]

[0100]

[0101] In summary, the overall performance of Group 1, Group 2, Group 5, and Group 7 is that the inosinic acid content is higher than that of the CK group, and Group 1, Group 2, Group 5, and Group 7 are increased by 1.11%, 0.37%, 1.48%, and 0.74% respectively compared with the CK group, thus indicating that these fermented feed can effectively improve the umami taste of chicken; at the same time, the fat content of these groups is lower than that of the CK group, and Group 1, Group 2, Group 5, and Group 7 are reduced by 5.00%, 3.33%, 6.67%, and 1.67% respectively compared with the CK group, thus indicating that these fermented feed can effectively reduce the fat content of chicken; at the same time, the total amino acid content of these groups is higher than that of the CK group, and Group 1, Group 2, Group 5, and Group 7 are increased by 3.21%, 0.46%, 0.92%, and 3.67% respectively compared with the CK group, thus indicating that these fermented feed can effectively improve the amino acid content of chicken, improve the umami taste and nutritional components of chicken; the inosinic acid content of Group 3, Group 4, and Group 6 is lower than that of the CK group, indicating that the umami taste of chicken fed with these fermented feed is not as good as the control group; the fat content of Group 4 is higher than that of the CK group, indicating that the fat content of chicken fed with Group 4 fermented feed is higher; the total amino acid content of Group 3 and Group 6 is lower than that of the CK group, indicating that the umami taste and nutritional components of chicken fed with Group 3 and Group 6 fermented feed are not as good as the control group. Therefore, after adding certain functional ingredients, it may affect the growth and reproduction of microorganisms in fermented feed, thereby affecting the nutritional composition of fermented feed, and the meat quality of chickens fed is also very different.

[0102] According to the research results of Table 4, select the above several functional ingredients which have greater influence on inosinic acid content, crude fat content and total amino acid content, such as linolenic acid (Group 1), linoleic acid (Group 2), proline (Group 5) and histidine (Group 7), mix them and add them to elephant grass to prepare functional fermented elephant grass, the total addition amount is 5% of the mass of the fermentation substrate, and the different mass ratios of these raw materials are used as indexes to carry out orthogonal test, and inosinic acid content, crude fat content and total amino acid content are used as test indexes, and the results are as follows:

[0103] Table 5 Factor levels of functional ingredients

[0104] Horizontal Linolenic acid Linoleic acid Proline Histidine 1 1 2 4 5 2 2 3 5 6 3 3 4 6 7

[0105] Table 6 Orthogonal test results

[0106]

[0107]

[0108] As can be seen from Table 4 and Table 6, although linolenic acid, linoleic acid, proline and histidine are used alone in the elephant grass fermented feed, the content of inosinic acid and total amino acid can be effectively increased, and the content of crude fat can be effectively reduced. However, when the several ingredients are mixed, the content of inosinic acid, total amino acid and crude fat in the chicken meat is uncertain, and not all experiments can achieve the effect of increasing the content of inosinic acid and total amino acid and reducing the content of crude fat. For example, the content of inosinic acid in Test 1 is consistent with that of the CK group (270 g / kg) in Table 4, and the content of inosinic acid in Test 3, Test 7, Test 8 and Test 9 is even lower than that of the CK group (270 g / kg) in Table 4. The content of fat in Test 2 is higher than that of the CK group (6.0%) in Table 4. The content of total amino acid in Test 3, Test 7, Test 8 and Test 9 is lower than that of the CK group (21.8%) in Table 4. Therefore, it can be seen that the combination of the several ingredients can only have a synergistic effect under a certain ratio. The content of inosinic acid in Test 4, Test 5 and Test 6 is all above 275 g / kg, which is higher than the highest group (Group 5: 275 g / kg) in Table 4. The content of fat is all lower than 5.5%, which is lower than the lowest group (Group 5: 5.6%) in Table 4. The content of total amino acid is all higher than 22.5 g / kg. Therefore, it is considered that Test 4-Test 6 are the preferred functional ingredient ratio, i.e. the mass ratio of linolenic acid:linoleic acid:proline:histidine is 2:2-4:4-6:5-7.

[0109] From the range analysis of the content of inosinic acid, the primary and secondary factors in the mass ratio of the several main functional ingredients of the fermented feed are linolenic acid>linoleic acid>proline>histidine, and the optimal condition is Test 4, i.e. the mass ratio of linolenic acid:linoleic acid:proline:histidine is 2:2:5:7. From the range analysis of the content of crude fat, the primary and secondary factors are linolenic acid>linoleic acid>proline>histidine, and the optimal condition is Test 4, i.e. the mass ratio of linolenic acid:linoleic acid:proline:histidine is 2:2:5:7. From the range analysis of the content of crude fat, the primary and secondary factors are linolenic acid>proline>histidine>linoleic acid, and the optimal condition is Test 4, i.e. the mass ratio of linolenic acid:linoleic acid:proline:histidine is 2:2:5:7. Therefore, considering comprehensively, Test 4 is selected as the optimal combination.

[0110] In summary, the optimal scheme for preparing the fermented elephant grass feed according to the application is as follows: the Guimin introduced elephant grass and purple elephant grass are mixed and crushed in a mass ratio of 1:1, 5% of the additive is then added, and then the special bacteria for silage fermentation feed in the market are added, and then stacking and composting is carried out for 48 h, and then drying is carried out until the water content is 5% to obtain the fermented elephant grass feed. The additive is prepared by mixing linolenic acid, linoleic acid, proline and histidine in a mass ratio of 2:2:5:7.

[0111] The best feeding method of the Jinling flower chicken is: adopting the cage raising mode, the breeding environment is good ventilation, adopting the natural light, the humidity is controlled to be about 65%, the feeding frequency is 2 times / day, the 1-day-old Jinling flower chicken is selected, the basic feed is fed for 8 weeks, the fermented elephant grass feed is added in the basic daily ration from the 9th week, wherein, the preparation method of the fermented elephant grass feed is as above, and the addition amount of the fermented elephant grass is 80g / kg.

[0112] In conclusion, through the verification of the present application, it can be known that the fermented elephant grass can significantly improve the meat quality of the Jinling flower chicken, mainly in that the inosinic acid and total amino acid content of the chicken meat are improved, the crude fat content is reduced, and the chicken meat is more delicious, through in-depth research, it is found that the mixed elephant grass of different varieties is mixed and added with additives linolenic acid, linoleic acid, proline and histidine, and the fermented elephant grass feed produced by fermentation can effectively improve the chicken meat quality, and provide reference and suggestion for the breeding of the Jinling flower chicken.

[0113] The above description is a detailed description of the preferred and feasible embodiments of the present application, but the embodiments are not used to limit the patent application range of the present application, and any equivalent changes or modifications made under the technical spirit of the present application should belong to the patent range covered by the present application.

Claims

1. A Pennisetum purpureum fermented feed, characterized in that, The elephant grass fermented feed is composed of mixed fermentation of Gui Minyin elephant grass and purple elephant grass, the Gui Minyin elephant grass and the purple elephant grass are mixed according to a mass ratio of 1:1, and an additive is further added in the elephant grass fermented feed, the additive is linolenic acid, linoleic acid, proline and histidine. The additive is added in an amount of 5% of the mass of the fermentation substrate, and the mass ratio of linolenic acid:linoleic acid:proline:histidine is 2:2-4:4-6:5-7.

2. The Pennisetum purpureum fermented feed according to claim 1, characterized in that, The mass ratio of linolenic acid:linoleic acid:proline:histidine is 2:2:5:

7. 3.The application of the elephant grass fermented feed in claim 1 or 2 in improving the flavor of Jinling chicken. 4.The application of the elephant grass fermented feed in claim 1 or 2 in improving the content of creatine, total amino acid and reducing the content of crude fat in Jinling chicken meat. 5.The application of the elephant grass fermented feed in claim 1 or 2 in improving the content of glutamic acid, proline, lysine and histidine in Jinling chicken meat.

6. A method of preparing the Echinocloa fermentative feed according to any one of claims 1 or 2, characterized by, The method is as follows: Gui Minyin elephant grass and purple elephant grass are mixed and crushed according to a mass ratio of 1:1, then 5% of the additive is added, then fermentation bacteria are added and stacked for 48 hours, and then dried until the water content is 5% to obtain the product.

7. A method for feeding the Guineafowl with the fermented elephant grass feed prepared by the method of claim 6, characterized in that, The method is to control the relative humidity of the breeding environment at 65%, the feeding frequency is 2 times / day, 1-day-old Jinling chicken is selected, and the basic feed is fed for 8 weeks, and the fermented elephant grass feed is added in the basic diet from the 9th week, and the addition amount of the fermented elephant grass is 80g / kg.

8. The method of claim 7, wherein, The basic diet is composed of the following components in mass percentage: 62.6% of corn, 24% of soybean meal, 9.5% of wheat bran, 2.5% of fish meal and 1.4% of stone powder.

Images