An extruded tiger nut meal, its preparation method, uses, and pig feed.

Abstract

This invention belongs to the field of animal feed and discloses a method for preparing extruded tiger nut meal. The method involves extruding tiger nut meal at 110-115℃ to obtain extruded tiger nut meal. This invention, by extruding tiger nut meal at 110-115℃, yields extruded tiger nut meal with good oil-holding capacity (OHC). OHC reflects the ability of fat absorption (DF) to adsorb fat. OHC has the effect of reducing fat absorption and promoting bowel movements, and it is closely related to the sugar metabolism flora and intestinal flora abundance in pigs' bodies and feces. Furthermore, this invention also discloses an extruded tiger nut meal, its applications, and pig feed.

Description

Technical Field

[0001] This invention relates to the field of feed, and more particularly to an extruded tiger nut meal, its preparation method, uses, and pig feed. Background Technology

[0002] With the continuous rise in prices of feed ingredients such as corn and soybean meal, the constraints on locally sourced feed resources are intensifying. Developing technologies to reduce and replace corn and soybean meal in daily rations, developing unconventional feed ingredients, and formulating diversified feed formulation systems are of great significance in alleviating the competition for food between humans and livestock. Tiger nut meal is rich in starch and fat and can partially replace corn; however, its high dietary fiber content affects the nutrient digestibility of livestock and poultry.

[0003] The puffing process of tiger nut meal is the key to solving this problem. In the article "The Effect of Extrusion Puffing Temperature on Physicochemical Properties and In Vitro Digestibility of Starch of Tiger Nut Meal" by Lei Zetian et al. in the Journal of Animal Nutrition, they studied the nutritional components, physicochemical properties and in vitro digestibility of starch of tiger nut meal at puffing temperatures of 120℃, 140℃ and 160℃.

[0004] In our research on puffed tiger nut meal, we discovered some peculiar phenomena that are closely related to animal sugar metabolism and gut microbiota abundance.

[0005] The technical problem addressed in this case is: how to develop a new type of extruded tiger nut meal that helps with sugar metabolism and gut microbiota abundance in pigs. Summary of the Invention

[0006] The purpose of this invention is to provide a method for preparing puffed tiger nut meal. The tiger nut meal is puffed at a temperature of 110 to 115°C. The resulting puffed tiger nut meal has good oil holding capacity (OHC). OHC reflects the ability of fat absorption (DF) to adsorb fat. OHC has the effect of reducing fat absorption and promoting bowel movement. It is closely related to the sugar metabolism flora and intestinal flora abundance in pigs' bodies and feces.

[0007] In addition, the present invention also discloses an extruded tiger nut meal, its application and pig feed.

[0008] To achieve the above objectives, this application discloses:

[0009] A method for preparing puffed tiger nut meal involves puffing tiger nut meal at 110–115°C to obtain puffed tiger nut meal.

[0010] In the above preparation method, tiger nut meal is puffed at 110°C to obtain puffed tiger nut meal.

[0011] This invention tested tiger nuts produced at puffing temperatures of 110℃, 115℃, 120℃, and 125℃, as well as unpuffed tiger nuts. The results showed that as the puffing temperature increased, the oxygen content (OHC) first increased and then decreased, reaching its maximum value at a puffing temperature of 110℃. Compared with the CEM group, the OHC was significantly reduced at a puffing temperature of 125℃.

[0012] The results are closely related to the number of characteristic OUTs in pig feces, the body's glucose and lipid metabolism flora, and the alpha diversity of pig fecal microorganisms.

[0013] During the production process, the puffed tiger nut meal of the present invention can provide energy to the body through the body's sugar and lipid metabolism flora and maintain intestinal health through rich microbial alpha diversity.

[0014] Meanwhile, the present invention also provides an expanded tiger nut meal, which is prepared by the method described above.

[0015] In addition, the present invention also provides the use of the above-mentioned extruded tiger nut meal in the preparation of feed.

[0016] In the above-described uses, the feed is pig feed.

[0017] In the above-described uses, the feed is a pig feed designed to increase the number of characteristic OTU units in pig feces microorganisms.

[0018] In the above-described uses, the feed is a pig feed designed to increase the alpha diversity of pig feces microorganisms.

[0019] In the above-mentioned uses, the feed is a pig feed used to upregulate the body's glucose and lipid metabolism flora.

[0020] In the above-mentioned uses, the body's glucose and lipid metabolism flora is one or more combinations of Rumenococcus genus UCG_002, Christensenaceae, and Peptostreptococcus genus.

[0021] Finally, the present invention also provides a pig feed containing the extruded tiger nut meal as described above, wherein the extruded tiger nut meal is used to partially replace corn in the pig feed.

[0022] This application has at least the following beneficial effects:

[0023] This invention involves puffing tiger nut meal at 110-115°C to obtain puffed tiger nut meal with good oil-holding capacity (OHC). OHC reflects the ability of fat-absorbing polymers (DF) to adsorb fat. OHC has the effect of reducing fat absorption and promoting bowel movements, and it is closely related to the sugar metabolism flora and intestinal flora abundance in pigs' bodies and feces. During the production process, using the puffed tiger nut meal of this invention allows the body to obtain energy through its sugar and lipid metabolism flora, and maintains intestinal health through rich microbial alpha diversity. Attached Figure Description

[0024] Figure 1A Microscopic images of CEM;

[0025] Figure 1B Microscopic image of an ECEM at 110℃;

[0026] Figure 1C Microscopic image of an ECEM at 115℃;

[0027] Figure 1D Microscopic images of an ECEM at 120℃;

[0028] Figure 1E Microscopic images of an ECEM at 125℃;

[0029] Figure 2 The changing trends of OHC in different samples;

[0030] Figure 3 OUT abundance diagram of microorganisms in feces of nursery pigs raised in different samples;

[0031] Figure 4 Shannon index curves for manure from different samples of nursery pigs.

[0032] Figure 5 A bar chart showing the distribution of LDA values ​​in the feces of weaned pigs from different samples.

[0033] Specific implementation methods

[0034] The present invention will now be clearly and completely described in conjunction with embodiments thereof. It should be noted that, unless specific conditions are specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0035] Part 1: Extrusion Processing of Tiger Nut Meal

[0036] CEM (cowpea meal) was processed using a single-screw extruder (8-12mm membrane pore diameter, TPH200C type extruder, Jiangsu Muyang Group) at four extrusion temperatures (110℃, 115℃, 120℃, 125℃). The nutritional components, anti-nutritional factor content, NDF (neutral detergent fiber) and ADF (acid detergent fiber) content, and oil retention rate (OHC) before and after processing were tested.

[0037] Please refer to Tables 1 to 3 for details;

[0038] Table 1. Nutritional composition and anti-nutritional factor content (%, air-dried basis) of CEM and ECEM

[0039]

[0040] Table 2. Carbohydrate content

[0041]

[0042] Table 3 Amino acid content

[0043]

[0044] As shown in Tables 1 to 3, the NDF and ADF contents were lowest and the sugar content was highest at an extrusion temperature of 110℃. This may be closely related to the sugar metabolism flora and the abundance of intestinal flora in feces.

[0045] pass Figures 1A to 1E It is evident that CEM has a dense fiber structure and a smooth surface. Figure 1B , Figure 1C , Figure 1D , Figure 1E The images show fiber photographs at 110℃, 115℃, 120℃, and 125℃ ECEM, respectively. ECEM fibers have a loose structure, wrinkled surface, many pores and cracks, and increased specific surface area.

[0046] pass Figure 2 It can be seen that as the expansion temperature increases, the OHC trend first increases and then decreases. The OHC of ECEM fiber reaches its maximum value at 110℃. Compared with CEM fiber, the OHC of ECEM fiber at 125℃ is significantly reduced (P<0.05).

[0047] OHC reflects the ability of DF to adsorb fat. OHC has the effect of reducing fat absorption and lubricating the intestines to relieve constipation.

[0048] Extrusion puffing can instantly expand and destroy the fiber structure, which helps DF (cellulose ether) adsorb moisture and oils. However, when the structure of the fiber particles is destroyed, some polar and non-polar groups are embedded, which can also lead to a decrease in hydration capacity and OHC (hydroxyl content). The change in OHC of CEM fibers in this experiment may be due to the destruction of the fiber capillary structure caused by excessively high puffing temperature. Extrusion puffing will destroy the CEM fiber structure and reduce the NDF and ADF content of CEM, while the degradation of cellulose and hemicellulose may cause a honeycomb structure to appear on the DF surface.

[0049] In summary, using 110℃ for puffing can effectively reduce NDF and ADF content, improve oil retention, and increase sugar content.

[0050] Part Two: Effects of Tiger Nursery Meal at Different Extrusion Temperatures on Growth Performance of Weaned Pigs

[0051] The experiment employed an extrusion puffing process to first form CEM powder at four puffing temperatures: 110℃, 115℃, 120℃, and 125℃. This powder was then mixed with other raw materials and granulated. Six experimental diets were established: a corn-soybean meal diet, a diet with 20% CEM replacement, a diet with 20% CEM replacement at 110℃, 115℃, 120℃, and 125℃.

[0052] The composition and nutritional levels of the experimental diets are shown in Table 4.

[0053] Table 4. Composition and nutrient levels of the experimental diets

[0054]

[0055] The breeding experiment was conducted in 2023 at the Penglai Xishibeng Pig Farm in Yantai, Shandong Province. 527 healthy, similarly sized weaned piglets with an average weight of 13.87 ± 0.25 kg were selected and randomly divided into 6 treatment groups based on litter, parity, and weight. Each treatment had 4 replicates, with approximately 22 weaned piglets per replicate. The control group was fed a corn-soybean meal diet. Experimental groups I, II, III, IV, and V were fed a CEM diet, a 110℃ ECEM diet, a 115℃ ECEM diet, a 120℃ ECEM diet, and a 125℃ ECEM diet, respectively, for a period of 21 days.

[0056] Before the experiment, the pigsty was thoroughly cleaned and disinfected to allow the pigs to acclimate to the feed and environment. The indoor temperature was maintained at 23.16±1.60℃, and the humidity at 60.29±8.78%. Pigs were fed at regular times daily at 08:00, 11:30, 17:00, and 20:00, with free access to water. During the experiment, piglets were immunized according to the standard immunization schedule. The health status of the pigs was checked daily during and after feeding.

[0057] Indicator Testing:

[0058] 1. Growth performance indicators

[0059] Feed was restricted the night before the start of the feeding trial and one day before the end of the feeding trial, while water was not restricted, and the piglets were fasted for 24 hours. They were weighed the morning before the start of the feeding trial and the morning after the end of the feeding trial, and the final average weight, average daily feed intake, average daily weight gain, and feed conversion ratio of the pigs were calculated on a replicate basis.

[0060] Average Daily Weight Gain (ADG) = (Final Weight / Number of Heads - Initial Weight / Number of Heads) / Number of Days

[0061] Average Daily Feed Intake (ADFI) = Total Feed Consumption / (Number of Heads × Number of Days)

[0062] Feed conversion ratio (F / G) = Total feed intake / Total weight gain

[0063] Note: If there are cases of animal deaths, the average daily feed intake needs to be adjusted.

[0064] The results of the growth performance indicators are shown in Table 5.

[0065] Table 5 Results of Growth Performance Indicators

[0066]

[0067] Among them, 120℃ showed the best material-to-weight ratio, and the differences between the groups were not significant.

[0068] 2. Abundance of fecal microbiota

[0069] Fecal samples frozen at -80℃ were sent to Beijing BaiMike Biotechnology Co., Ltd. for 16S rRNA gene sequence analysis.

[0070] 2.1 Abundance of OUT microorganisms in piglet feces

[0071] Depend on Figure 3It was found that a total of 1979 characteristic OTU units of fecal microorganisms in weaned piglets were detected. Among them, the number of unique OTU units in the control group, CEM group, 110℃ ECEM group, 115℃ ECEM group, 120℃ ECEM group, and 125℃ ECEM group were 180, 182, 180, 112, 169, and 252, respectively. The number of OTU units shared by the six groups was 904. The 125℃ ECEM group had the most unique OTUs. The number of unique OTUs in the other groups, from most to least, was CEM group, control group, 110℃ ECEM group, 120℃ ECEM group, and 115℃ ECEM group.

[0072] Figure 3 Abundance of microorganisms in pig feces (OUT);

[0073] 2.2 Effects of extruded tiger nut meal on Alpha diversity of fecal microorganisms in weaned piglets

[0074] Table 6 shows that feeding CEM and ECEM diets had no significant effect on the Chao1, ACE, Simpson, and Shannon indices of fecal microorganisms in weaned piglets (P>0.05). Feeding ECEM diets showed an increasing trend in the Shannon index (P<0.10), indicating that ECEM feeding increases the diversity of fecal microorganisms in weaned piglets. The Alpha diversity index of the 110℃ ECEM group was significantly higher than that of other groups, indicating that the 110℃ ECEM group had the richest species diversity of fecal microorganisms. The Simpson indices of all groups were close to 1, indicating that the microbial analysis results of this experiment had high sample richness and evenness, and thus high reliability.

[0075] Alpha diversity analysis revealed an upward trend in the Shannon index when fed ECEM, indicating that feeding ECEM at 110℃ can improve the intestinal microbial diversity of nursery pigs.

[0076] Table 6. Alpha diversity index of microorganisms in piglet feces

[0077]

[0078] like Figure 4 As shown, the Shannon index curves of each group tend to flatten out as the number of sequencing reads increases, indicating that the sequencing volume of the experiment is large enough to reach saturation. The higher the maximum value of the curve, the more species there are, in descending order: 110℃ ECEM group, 125℃ ECEM group, 120℃ ECEM group, 115℃ ECEM group, CEM group, and control group.

[0079] Figure 4 This is the Shannon index curve.

[0080] 2.3 Analysis of differences in the microbial community of piglet feces

[0081] Depend on Figure 5 It can be seen that there are no biomarker species with LDA scores exceeding 3.5 in the CEM group and the 120℃ ECEM group. The biomarker species in the control group is Spirochete. The biomarker species in the 110℃ ECEM group are UCG_002 and Christensenellaceae. UCG_002 has the largest LDA value in the figure, indicating that the difference in UCG_002 in the 110℃ ECEM group is the most significant. The biomarker species in the 115℃ ECEM group is Peptostreptococcales Tissierellales.

[0082] Figure 5 This is a bar chart showing the distribution of LDA values.

[0083] UCG_002 is likely a species of *Ruminococcus* (Ruminococcus spp.), which is involved in carbohydrate digestion, while *Christseniaceae* can utilize sugars to produce volatile fatty acids; both are related to sugar metabolism. Extrusion can increase the gelatinization degree of CEM starch, reduce IDF, and promote carbohydrate utilization. *Peptostreptococcus* is a marker species for the 115°C group; Tsoi et al. (2017) found that *Peptostreptococcus* can promote cholesterol synthesis.

[0084] The above discussion shows that ECEM can upregulate the body's glucose and lipid metabolism-related microbiota to provide energy for the body.

[0085] Based on the above experiments, the following conclusions can be drawn:

[0086] 1. Extruding tiger nuts meal at 110 to 115°C results in extruded tiger nuts meal with good oil holding capacity (OHC), which can effectively reduce NDF and ADF content and increase sugar content;

[0087] 2. The puffed tiger nut meal of the present invention can significantly increase the abundance of sugar metabolism flora and intestinal flora in pigs' bodies and feces, upregulate the body's glucose and lipid metabolism-related flora to provide energy for the body, and improve the intestinal microbial diversity of weaned pigs.

[0088] The close correlation between points 1 and 2 above provides direction for the subsequent use of puffed tiger nut meal in animal husbandry.

[0089] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. The use of extruded tiger nut meal in the preparation of pig feed for upregulating rumen cocci UCG_002 bacteria in pigs; wherein the extruded tiger nut meal is obtained by extruding tiger nut meal at 110°C.

2. The use of extruded tiger nut meal in the preparation of pig feed for upregulating the levels of Streptococcus spp. in pigs; wherein the extruded tiger nut meal is obtained by extruding tiger nut meal at 115°C.

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