A kind of complete mixed diet for dairy goats and preparation method thereof

Abstract

The present invention provides a complete mixed diet for dairy goats and a preparation method thereof, comprising preparing a first fermentation product using peanut straw, soybean meal, wheat bran, Bacillus licheniformis, Aspergillus oryzae and Saccharomyces cerevisiae, preparing a second fermentation product using the first fermentation product, Lactobacillus plantarum, Enterococcus faecalis and lactic acid Enterococcus and corn straw or locust tree leaves, and adding the second fermentation product to the diet for dairy goats. The complete mixed diet for dairy goats provided by the present invention can increase the milk production of dairy goats, and even increase the level of polyunsaturated fatty acids in goat milk, and has increased nutritional value.

Description

Technical Field

[0001] The invention relates to a method for preparing a complete mixed diet for dairy goats, in particular to a complete mixed diet for dairy goats supplemented with fermentation products. Background Art

[0002] Dairy goats are one of the earliest domesticated dairy animals. They can eat all kinds of forage grass, shrub branches and leaves, crop straw, agricultural and sideline products, fruits and vegetables. Dairy goats have strong adaptability and disease resistance. Dairy goats mainly produce milk, with stable milk production and excellent milk quality. They are a good nutritional product for infants, the elderly and the sick.

[0003] Those skilled in the art have conducted some research on improving the milk production of dairy goats, including, for example, using high-protein feed, reasonably matching coarse and fine feed, supplementing trace elements, ensuring sufficient drinking water, and maintaining a good breeding environment, etc. Nevertheless, it is necessary to further increase the milk production of dairy goats, or improve the nutritional content of the produced goat milk. Summary of the invention

[0004] In one aspect, the present invention provides a method for preparing a complete mixed diet for dairy goats, comprising:

[0005] 1) Preparation of the first fermentation product: drying peanut straw, cutting it into small pieces no longer than 2 cm, and drying it to a moisture content of 40%-50%; mixing the peanut straw with soybean meal and wheat bran; adding Bacillus licheniformis culture solution, Aspergillus oryzae seed solution and Saccharomyces cerevisiae seed solution, mixing thoroughly, placing in a covered container, leaving it open at 35° C. for 3 days, then sealing it with a cover and leaving it at 38° C. for 2 days to obtain a first fermentation product;

[0006] 2) Preparation of the first fermentation product supplemented with bacteria: adding Lactobacillus plantarum, Enterococcus faecalis and lactic acid Enterococcus seed solution to the first fermentation product, mixing them evenly, and obtaining the first fermentation product supplemented with bacteria;

[0007] 3) Preparation of the second fermentation product: taking fresh corn stalks, cutting them into small pieces of about 2-3 cm, spreading them in a covered container, spreading the first fermentation product of about 1 cm thick on every 10 cm thick layer, covering the container and performing anaerobically fermentation for 8 weeks to obtain the second fermentation product; or taking fresh Sophora japonica leaves, spreading them in a covered container, spreading the first fermentation product of about 1 cm thick on every 10 cm thick layer, covering the container and performing anaerobically fermentation for 8 weeks to obtain the second fermentation product; and

[0008] 4) Preparation of a complete mixed diet for dairy goats: Mix corn silage, oat grass, sheep grass, alfalfa hay, corn, soybean meal, wheat bran, cottonseed cake, stone powder, sodium chloride, calcium hydrogen phosphate, additive premix and the second fermentation product.

[0009] In some embodiments, step 1) further comprises soaking the peanut straw cut into small pieces in 0.5% citric acid for 24 hours, then washing with water and then performing the drying process.

[0010] In some embodiments, the ratio of peanut straw to soybean meal and wheat bran in step 1) is 3:1:1.

[0011] In some embodiments, the proportion of the second fermentation product in the total mixed diet of the dairy goat is 10-20%.

[0012] In some embodiments, when fresh corn stover is used in the preparation of the second fermentation product, the ratio of each component in step 4) is:

[0013] 1) 15% silage corn, 15% oat grass, 10% sheep grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 10% of the second fermentation product;

[0014] 2) 15% corn silage, 15% oat hay, 10% sheep grass, 10% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% rock powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 15% second fermentation product; or

[0015] 3) 15% corn silage, 10% oat grass, 10% sheep grass, 10% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 20% second fermentation product,

[0016] When fresh Sophora japonica leaves are used in the preparation of the second fermentation product, the proportions of the components in step 4) are:

[0017] 15% of silage corn, 15% of oat hay, 10% of sheep grass, 15% of alfalfa hay, 12% of corn, 10% of soybean meal, 5% of wheat bran, 3% of cottonseed cake, 0.5% of stone powder, 0.5% of sodium chloride, 0.5% of calcium hydrogen phosphate, 3.5% of additive premix, and 10% of the second fermentation product.

[0018] On the other hand, the present invention provides a complete mixed diet for dairy goats prepared by the above method. DETAILED DESCRIPTION

[0019] Unless defined otherwise, all technical and scientific terms used herein have the same meanings as commonly understood by one of ordinary skill in the art.

[0020] In this document, the term "and / or" should be understood to mean either one or both of the alternatives.

[0021] Herein, the terms “comprise” and “comprising” generally mean including the elements explicitly specified but not excluding other elements, and also include the case consisting of these elements.

[0022] As used herein, the term "about" generally refers to variations within a range of 0.5%-10% above or below a specified value, for example, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, or 10% above or below a specified value.

[0023] Unless otherwise indicated, percentages and ratios herein are by weight.

[0024] We found that multiple fermentations of suitable feeds and the addition of the resulting fermentation products to the diet of dairy goats helped improve daily milk production. We also found that Sophora japonica leaves, when properly fermented, helped increase the level of unsaturated fatty acids in goat milk.

[0025] The present invention is further illustrated by the following specific examples.

[0026] Embodiment 1: The preparation process of the complete mixed diet for dairy goats of the present invention comprises:

[0027] 1. Preparation of the first fermentation product: Dry the peanut straw (to a moisture content of about 20% or less), cut it into small pieces no longer than 2 cm, soak it in 0.5% citric acid for 24 hours, wash it twice with water, spin dry it in a dehydrator and dry it to a moisture content of 40%-50%. Mix 30 kg of the peanut straw treated as above with 10 kg of soybean meal and 10 kg of wheat bran. Add Bacillus licheniformis culture solution (about 10 9 cfu / mL), Aspergillus oryzae seed solution (about 10 6 cfu / mL) and Saccharomyces cerevisiae seed solution (about 10 7 cfu / mL), 500 mL of each, after thorough mixing, were placed in a covered container (such as a plastic bucket), and left open at 35°C for 3 days, then sealed and left at 38°C for 2 days to obtain a first fermentation product.

[0028] 2. Preparation of the first fermentation product: Add Lactobacillus plantarum (about 10 9 cfu / mL), Enterococcus faecalis (about 10 9 cfu / mL) and lactic acid Enterococci (about 10 9cfu / mL) seed solution, 200 mL each, were mixed evenly to obtain the first fermentation product (prepared before the preparation of the second fermentation product).

[0029] 3. Preparation of the second fermentation product: Take 500 kg of fresh corn stalks, cut them into small pieces of about 2-3 cm, spread them in a covered container (such as a plastic bucket), and spread about 1 cm of the above-mentioned bacteria-enriched first fermentation product every 10 cm (the ratio of fresh corn stalks to bacteria-enriched first fermentation product is about 10:1). Cover the lid and ferment anaerobically for 8 weeks to obtain the second fermentation product.

[0030] 4. Preparation of complete mixed diet for dairy goats:

[0031] The components are: silage corn 15%, oat grass 15%, sheep grass 10%, alfalfa hay 15%, corn 12%, soybean meal 10%, wheat bran 5%, cottonseed cake 3%, stone powder 0.5%, sodium chloride 0.5%, calcium hydrogen phosphate 0.5%, additive premix 3.5%, and second fermentation product 10%. Mix the components and stir well to obtain the product.

[0032] The additive premix includes various vitamins and trace elements, and commercially available premix for goat feeding can be used.

[0033] The concentrations of various bacteria or fungi used varied from 1 / 5 to 5 times the given concentrations, and no significant effect on the effect of the complete mixed diet for dairy goats of the present invention was found. Generally speaking, when the concentration of bacteria or fungi is lower than the above concentration, the possible adverse effects can be eliminated by slightly increasing the fermentation time.

[0034] Example 2: A complete mixed diet for dairy goats was prepared in the same manner as in Example 1, except that its composition was: 15% corn silage, 15% oat grass, 10% sheep grass, 10% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 15% second fermentation product.

[0035] Example 3: A complete mixed diet for dairy goats was prepared in the same manner as in Example 1, except that its composition was: 15% silage corn, 10% oat grass, 10% sheep grass, 10% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 20% second fermentation product.

[0036] Example 4: A total mixed diet for dairy goats was prepared in the same manner as in Example 1, except that fresh corn stalks were replaced with fresh Sophora japonica leaves during the preparation of the second fermentation product (without the need for a cutting step).

[0037] Comparative Example 1

[0038] A complete mixed diet for dairy goats was prepared in the manner of Example 1, except that the second fermentation product was not used. The complete mixed diet was composed of 18% silage corn, 15% oat grass, 10% sheep grass, 17% alfalfa hay, 15% corn, 12% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate and 3.5% additive premix. The complete mixed diet was prepared by mixing the components and stirring evenly.

[0039] Comparative Example 2:

[0040] A total mixed diet for dairy goats was prepared in the same manner as in Example 1, except that peanut straw was replaced by pea straw during the preparation of the first fermentation product.

[0041] Comparative Example 3:

[0042] A total mixed diet for dairy goats was prepared in the same manner as in Example 1, except that the citric acid soaking step was omitted during the preparation of the first fermentation product.

[0043] Comparative Example 4:

[0044] The complete mixed diet for dairy goats was prepared in the same manner as in Example 1, except that the step of opening the lid for fermentation was omitted when preparing the first fermentation product, and the product was directly sealed and placed at 38° C. for 5 days.

[0045] Comparative Example 5:

[0046] A complete mixed diet for dairy goats was prepared in the same manner as in Example 1, except that the sealed fermentation step was omitted when preparing the first fermentation product, and the product was left uncovered at 35° C. for 5 days.

[0047] Comparative Example 6:

[0048] A total mixed diet for dairy goats was prepared in the same manner as in Example 1, except that only the culture solution of Bacillus licheniformis was used in the preparation of the first fermentation product.

[0049] Comparative Example 7:

[0050] A complete mixed diet for dairy goats was prepared in the same manner as in Example 1, except that only Aspergillus oryzae seed liquid and Saccharomyces cerevisiae seed liquid were used in the preparation of the first fermentation product.

[0051] Comparative Example 8:

[0052] A complete mixed diet for dairy goats was prepared in the same manner as in Example 1, except that only Lactobacillus plantarum was used in the preparation of the first fermentation product.

[0053] Comparative Example 9:

[0054] A total mixed diet for dairy goats was prepared in the same manner as in Example 1, except that fresh corn stalks were replaced with fresh alfalfa during the preparation of the second fermentation product.

[0055] Comparative Example 10:

[0056] A complete mixed diet for dairy goats was prepared in the same manner as in Example 1, wherein the first fermentation product was not prepared. When preparing the second fermentation product, an equal amount of Lactobacillus plantarum (10 9 cfu / mL), Enterococcus faecalis (10 9 cfu / mL) and lactic acid Enterococcus (10 9 cfu / mL) seed solution was sprayed once when the fresh corn stalks were spread to a thickness of about 10 cm.

[0057] Experimental Example 1: 140 Laoshan dairy goat ewes within 20 days of weaning were selected and randomly divided into 14 groups, and the whole mixed diets prepared by the above-mentioned embodiments 1-4 and comparative examples 1-10 were fed respectively until the end of the experiment. During the experiment, the dairy goats were free to eat and drink water. The total milk production of each ewe on the 30th to 32nd day, 60th to 62nd day, 90th to 92nd day, 120th to 122nd day and 150th to 152th day after the lambing day was recorded, and the average daily milk production of the ewe was obtained by dividing by 15, and then the average daily milk production of all individuals in each group was calculated. The results of each group are listed in Table 1.

[0058] Table 1 Average daily milk production of dairy goats in each group

[0059]

[0060] After grouping, the value in () represents the actual number of individuals in the group included in the statistics. Individuals that cannot produce milk normally due to illness or other reasons are not included in the statistics, so this value is often less than 10.

[0061] Different lowercase letters indicate significant differences among groups ( p <0.05, the same lowercase letters indicate no significant difference between the groups ( p >0.05).

[0062] From the results in Table 1, we can see that:

[0063] 1) When the content of the second fermentation product in the whole mixed diet was 10% (Example 1), 15% (Example 2) and 20% (Example 3), the average daily milk production of dairy goats was significantly higher than that of other groups, but there was no significant difference between them. Therefore, considering the cost, the second fermentation product can be added to the whole mixed diet at 10%;

[0064] 2) When the citric acid soaking step (Comparative Example 3), the open-lid fermentation step (Comparative Example 4), and the sealed fermentation step (Comparative Example 5) were omitted during the preparation of the first fermentation product, or when the fresh corn stalks were replaced with fresh locust leaves (Example 4) during the preparation of the second fermentation product, the average daily milk production of dairy goats decreased (significantly different from the full mixed diet of Examples 1, 2, and 3), but was still higher than that of most other experimental groups, with significant differences;

[0065] 3) Compared with the preparation process of Example 1, the adjustment of most other factors, including the change of the strains used, resulted in a decrease in the average daily milk production of dairy goats. Although it is not yet known exactly what causes the total mixed diets of Examples 1-3 to increase the average daily milk production of dairy goats, it can be inferred that some components produced in the first fermentation product may promote the full release of certain nutrients during the preparation of the second fermentation product, which is beneficial to the absorption and conversion of the total mixed diet by dairy goats.

[0066] Experimental Example 2: When the fatty acids contained in the goat milk produced by the above-mentioned groups of dairy goats were analyzed, it was found that there was no significant difference in milk fat rate among the groups, but the complete mixed diet prepared in Example 4 significantly increased the content of polyunsaturated fatty acids (linoleic acid and linolenic acid) in goat milk.

[0067] The fat in goat milk was extracted by Rhodes-Gottli method, and then methylated by potassium hydroxide-methanol solution. The relative percentage of fatty acids was determined by gas chromatography-mass spectrometry (GC / MS).

[0068] Table 2 lists the mean content of polyunsaturated fatty acids (expressed as a percentage of the total fatty acid content) in goat milk produced by each group of ewes on days 90-92 after lambing.

[0069] Table 2 Percentage of polyunsaturated fatty acids in goat milk produced by each group of dairy goats

[0070]

[0071] Same meaning as Table 1

[0072] There were significant differences compared with other groups ( p < 0.01)

[0073] The composition of polyunsaturated fatty acids in goat milk of the complete mixed diet group of Example 4 is shown in Table 3 (compared with the complete mixed diet group of Comparative Example 1).

[0074] Table 3. Composition and content of polyunsaturated fatty acids

[0075]

[0076] From the results in Table 3, it can be seen that the contents of linoleic acid and linolenic acid are significantly increased, especially the content of linolenic acid which is difficult to be taken in from human diet has increased by about 1 times. The goat milk of the complete mixed diet group in Example 4 has significantly increased nutritional value.

Claims

1. A method for preparing a complete mixed diet for dairy goats, comprising: 1) Preparation of the first fermentation product: drying peanut straw, cutting it into small pieces no longer than 2 cm, and drying it to a moisture content of 40%-50%; mixing the peanut straw with soybean meal and wheat bran; adding Bacillus licheniformis culture solution, Aspergillus oryzae seed solution and Saccharomyces cerevisiae seed solution, mixing thoroughly, placing in a covered container, leaving it open at 35° C. for 3 days, then sealing it with a cover and leaving it at 38° C. for 2 days to obtain a first fermentation product; 2) Preparation of the first fermentation product supplemented with bacteria: adding Lactobacillus plantarum, Enterococcus faecalis and lactic acid Enterococcus seed solution to the first fermentation product, mixing them evenly, and obtaining the first fermentation product supplemented with bacteria; 3) Preparation of the second fermentation product: taking fresh corn stalks, cutting them into small pieces of 2-3 cm, spreading them in a covered container, spreading 1 cm of the first fermentation product to replenish bacteria for every 10 cm, covering the container and performing anaerobically fermentation for 8 weeks to obtain the second fermentation product; or taking fresh Sophora japonica leaves, spreading them in a covered container, spreading 1 cm of the first fermentation product to replenish bacteria for every 10 cm, covering the container and performing anaerobically fermentation for 8 weeks to obtain the second fermentation product; and 4) Preparation of a complete mixed diet for dairy goats: Mix corn silage, oat grass, sheep grass, alfalfa hay, corn, soybean meal, wheat bran, cottonseed cake, stone powder, sodium chloride, calcium hydrogen phosphate, additive premix and the second fermentation product. Step 1) further comprises soaking the peanut straw cut into small pieces in 0.5% citric acid for 24 hours, then washing with water and then performing the drying process.

2. The method according to claim 1, wherein the ratio of peanut straw to soybean meal and wheat bran in step 1) is 3:1:

1.

3. The method as claimed in claim 1, wherein when fresh corn stalks are used in the preparation of the second fermentation product, the proportions of the components in step 4) are: silage corn 15%, oat grass 15%, sheep grass 10%, alfalfa hay 15%, corn 12%, soybean meal 10%, wheat bran 5%, cottonseed cake 3%, stone powder 0.5%, sodium chloride 0.5%, calcium hydrogen phosphate 0.5%, additive premix 3.5%, and the second fermentation product 10%.

4. The method as claimed in claim 1, wherein when fresh corn stalks are used in the preparation of the second fermentation product, the proportions of the components in step 4) are: silage corn 15%, oat grass 15%, sheep grass 10%, alfalfa hay 10%, corn 12%, soybean meal 10%, wheat bran 5%, cottonseed cake 3%, stone powder 0.5%, sodium chloride 0.5%, calcium hydrogen phosphate 0.5%, additive premix 3.5%, and the second fermentation product 15%.

5. The method as claimed in claim 1, wherein when fresh corn stalks are used in the preparation of the second fermentation product, the proportions of the components in step 4) are: silage corn 15%, oat grass 10%, sheep grass 10%, alfalfa hay 10%, corn 12%, soybean meal 10%, wheat bran 5%, cottonseed cake 3%, stone powder 0.5%, sodium chloride 0.5%, calcium hydrogen phosphate 0.5%, additive premix 3.5%, and the second fermentation product 20%.

6. The method as claimed in claim 1, wherein when fresh Sophora japonica leaves are used in the preparation of the second fermentation product, the proportions of the components in step 4) are: silage corn 15%, oat grass 15%, sheep grass 10%, alfalfa hay 15%, corn 12%, soybean meal 10%, wheat bran 5%, cottonseed cake 3%, stone powder 0.5%, sodium chloride 0.5%, calcium hydrogen phosphate 0.5%, additive premix 3.5%, and the second fermentation product 10%.

7. A complete mixed diet for dairy goats prepared by the method according to any one of claims 1 to 6.

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