Production process of fermented bran

Abstract

The invention discloses a fermented bran production process which comprises the following steps: by taking bran as a substrate, adding amino acid, high-temperature-resistant lactic acid bacteria, high-temperature-resistant saccharomycetes, streptococcus thermophilus, bacillus subtilis and a compound enzyme preparation, and carrying out solid anaerobic fermentation, the process comprises the following steps: S1, selecting wheat bran: selecting fresh wheat bran which is produced within one week and has no impurities, no mildew and no oxidative deterioration for later use; s2, mixing and inoculating: uniformly mixing a compound enzyme preparation, compound bacteria, amino acid, calcium carbonate, water and the wheat bran in the S1; s3, solid-state fermentation: compacting the materials mixed in the S2, and performing closed solid-state anaerobic fermentation by controlling the temperature, humidity and time; the product is widely applicable to fattening pigs, sows, poultry, aquatic products, ruminant animals and economic animals, and can improve the oxidation resistance of the animals, improve the immunity of animal bodies and improve the quality of animal products.

Description

Technical Field

[0001] The invention belongs to the field of biotechnology, and in particular relates to a fermented bran production process. Background Art

[0002] my country produces 150 million tons of wheat every year, and bran accounts for 15% of the total wheat output, which is equivalent to 22.5 million tons of bran output in my country every year. At present, bran is basically used as feed raw material. Bran contains nutrients such as protein, fat, starch, vitamins and minerals, as well as two major biologically active ingredients: phenolic compounds and dietary fiber; as well as biologically active substances with antioxidant properties such as ferulic acid, phenolic acid, and arabinoxylan, which can improve metabolism, enhance immunity, protect normal cells from oxidative damage, and help resist aging and cell cancer. However, due to its high content of crude fiber and anti-nutritional factors, its application in livestock and poultry production is limited and its due value is not fully utilized; most of the biologically active compounds in bran are trapped in complex structures containing lignin, cellulose and hemicellulose in different forms, and their utilization is low in the natural state; in addition, bran is not resistant to storage, is prone to oxidation and deterioration, is prone to mildew, is easily contaminated by vomitoxin, has an extremely unbalanced calcium and phosphorus content, and contains a large amount of anti-nutritional factors such as phytic acid.

[0003] Therefore, the problem that needs to be solved is how to improve the nutritional utilization of bran and reduce anti-nutritional factors. The microbial fermentation method is used to break the lignocellulose structure, so that the nutritional value and digestibility are greatly improved. The addition of auxiliary materials such as lysine during the fermentation process makes the amino acid structure and calcium-phosphorus ratio in the fermented bran reasonable, and the content of protein, small molecule peptides, amino acids, nucleotides, organic acids, oligosaccharides, calcium lactate and other unknown growth factors (UGF) increases, and a large number of probiotics and their functional probiotic metabolites such as arabinoxylan, phenolic acid, protease, amylase, cellulase, lipase are added. The value of bran is improved by microbial fermentation technology, and bran can replace soybean meal after fermentation optimization. 22.5 million tons of bran contains 4 million tons of pure protein, which can replace at least nearly 10 million tons of soybean meal and 12.5 million tons of corn, which is of great significance in saving costs for breeding, saving materials for feed producers, and national food security.

[0004] Therefore, the present invention provides a fermented bran production process for solving the problems raised in the above background technology. Summary of the invention

[0005] In view of the problems raised by the above background technology, the purpose of the present invention is to provide a fermented bran production process.

[0006] In order to achieve the above technical objectives, the technical solution adopted by the present invention is as follows:

[0007] A fermented bran production process comprises the following steps: the fermented bran production process uses bran as a substrate, adds amino acids, thermostable lactic acid bacteria, thermostable yeast, thermostable streptococci, bacillus subtilis and a composite enzyme preparation to carry out solid-state anaerobic fermentation, and finally low-temperature drying is performed to prepare the fermented bran or wet fermentation material is directly obtained without drying.

[0008] Further definition, the specific steps are:

[0009] S1: Select wheat bran: Select fresh wheat bran produced within one week, free of impurities, mold, oxidation and deterioration, and set aside;

[0010] S2: Mixed inoculation: Evenly mix the compound enzyme preparation, compound bacteria, amino acid, calcium carbonate, water and the wheat bran in S1;

[0011] S3: Solid-state fermentation: Compact the materials mixed in S2, and control the temperature, humidity and time for closed solid-state anaerobic fermentation;

[0012] S4: Low temperature drying: After step S3, low temperature drying is performed to reduce the moisture content of the material.

[0013] It is further defined that the bran is the main substrate, and the proportion of wheat bran in the raw materials based on dry matter is greater than 90%.

[0014] It is further defined that the amino acids in S2 are crystalline amino acids, and the types of the crystalline amino acids are lysine, threonine, leucine and phenylalanine.

[0015] It is further defined that, if the content of crystalline amino acids in S2 is 100%, the amount of lysine added is 0.3-0.35%, the amount of leucine added is 0.1-0.2%, the amount of threonine added is 0.05-0.1%, and the amount of phenylalanine added is 0.05-0.1%.

[0016] It is further defined that the complex enzyme preparation is a complex enzyme preparation composed of a combination of several of xylanase, β-glucanase, cellulase, neutral protease, acid protease, alkaline protease, phytase and saccharifying enzyme.

[0017] It is further defined that the masses of the components of the composite enzyme preparation are: xylanase 100-200U / g, β-glucanase 5-10U / g, cellulase 10-30U / g, neutral protease 50-100U / g, acid protease 50-100U / g, alkaline protease 100-200U / g, phytase 30-50U / g, and saccharifying enzyme 50-100U / g.

[0018] It is further defined that the composite bacteria is a combination of several species of Bacillus subtilis, thermostable yeast, thermophilic Streptococcus and Bacillus coagulans, the added amount of Bacillus subtilis is 100,000 to 300,000 CFU / g, the added amount of thermostable yeast is 200,000 to 500,000 CFU / g, the added amount of thermophilic Streptococcus is 200,000 to 2 million CFU / g, and the added amount of Bacillus coagulans is 200,000 to 20 million CFU / g.

[0019] It is further defined that the fermentation temperature in S3 is controlled between 50 and 55° C., the fermentation humidity is controlled between 40 and 45%, and the anaerobic fermentation is carried out for 40 to 48 hours under the conditions of precise temperature and humidity control.

[0020] It is further defined that the temperature of the low-temperature dried material in S4 is ≤65°C, and the moisture content of the dried material is ≤20%.

[0021] Beneficial effects of the present invention:

[0022] The present invention provides a fermented bran production process, which utilizes lactic acid bacteria to perform solid-state anaerobic fermentation on bran, accurately controls the fermentation conditions to produce fermented bran, and finally performs low-temperature drying. The bran modification and value-added of this product breaks the lignocellulose structure in the bran, greatly improves the nutritional value and digestibility, and has a large number of beneficial metabolites enriched. This product is an excellent protein and energy feed raw material, widely used in fattening pigs, sows, poultry, aquatic products, ruminants and economic animals, can enhance the antioxidant capacity of animals, improve the immunity of animal bodies, and improve the quality of livestock products. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The present invention can be further illustrated by the non-limiting examples given in the accompanying drawings;

[0024] Figure 1 A flowchart of a fermented bran production process embodiment of the present invention;

[0025] Figure 2 The present invention is a flowchart of a fermented bran production process embodiment. DETAILED DESCRIPTION

[0026] In order to enable those skilled in the art to better understand the present invention, the technical solution of the present invention is further described below in conjunction with the accompanying drawings and embodiments. The technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0027] It should be noted that all directional indications in the embodiments of the present invention (such as up, down, left, right, front, back, etc.) are only used to explain the relative position relationship, movement status, etc. between the components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indication will also change accordingly.

[0028] In addition, the descriptions of "first", "second", etc. in the present invention are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the ability of ordinary technicians in the field to implement. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by the present invention. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0029] like Figure 1 As shown, a fermented bran production process of the present invention comprises the following steps: the fermented bran production process uses bran as a substrate, adds amino acids, thermostable lactic acid bacteria, thermostable yeast, thermostable streptococci, Bacillus subtilis and a complex enzyme preparation to carry out solid-state anaerobic fermentation, and finally low-temperature drying is performed to prepare the fermented bran or wet fermentation material is directly obtained without drying.

[0030] The specific steps are:

[0031] S1: Select wheat bran: Select fresh wheat bran produced within one week, free of impurities, mold, oxidation and deterioration, and set aside;

[0032] S2: Mixed inoculation: Evenly mix the compound enzyme preparation, compound bacteria, amino acid, calcium carbonate, water and the wheat bran in S1;

[0033] S3: Solid-state fermentation: Compact the materials mixed in S2, and control the temperature, humidity and time for closed solid-state anaerobic fermentation;

[0034] S4: Low temperature drying: After step S3, low temperature drying is performed to reduce the moisture content of the material.

[0035] Example 1 Fermentation experiment of fermented bran

[0036] 1. Experimental design

[0037] Take 4 kg of bran and divide it into 4 treatment groups, 1 kg of bran in each group. The treatment methods of each treatment group are as follows:

[0038] A. Fixed fermentation temperature 50℃, fermentation humidity 40%, fermentation time 40 hours: xylanase 100U / g, β-glucanase 5U / g, cellulase 10U / g, neutral protease 50U / g, acid protease 50U / g, alkaline protease 100-U / g, phytase 30U / g, saccharifying enzyme 50U / g, Bacillus subtilis addition 100,000 CFU / g, thermostable yeast addition 200,000 CFU / g, thermophilic streptococcus addition 200,000 CFU / g, Bacillus coagulans addition 200,000 CFU / g, lysine addition 0.3%, leucine addition 0.1%, threonine addition 0.05%, phenylalanine addition 0.05%;

[0039] B. Fixed fermentation temperature of 50°C, fermentation humidity of 40%, fermentation time of 40 hours: xylanase 200U / g, β-glucanase 10U / g, cellulase 30U / g, neutral protease 100U / g, acid protease 100U / g, alkaline protease 200-U / g, phytase 50U / g, saccharifying enzyme 100U / g, Bacillus subtilis addition amount 300,000 CFU / g, thermostable yeast addition amount 500,000 CFU / g, thermophilic streptococcus addition amount 2 million CFU / g, Bacillus coagulans addition amount 20 million CFU / g, lysine addition amount 0.35%, leucine addition amount 0.2%, threonine addition amount 0.1%, phenylalanine addition amount 0.1%;

[0040] C. Fixed fermentation temperature of 55°C, fermentation humidity of 45%, fermentation time of 48 hours: xylanase 100U / g, β-glucanase 5U / g, cellulase 10U / g, neutral protease 50U / g, acid protease 50U / g, alkaline protease 100-U / g, phytase 30U / g, saccharifying enzyme 50U / g, Bacillus subtilis addition amount of 100,000 CFU / g, thermostable yeast addition amount of 200,000 CFU / g, thermophilic streptococcus addition amount of 200,000 CFU / g, Bacillus coagulans addition amount of 200,000 CFU / g, lysine addition amount of 0.3%, leucine addition amount of 0.1%, threonine addition amount of 0.05%, phenylalanine addition amount of 0.05%;

[0041] D. Fixed fermentation temperature of 55°C, fermentation humidity of 45%, fermentation time of 48 hours: xylanase 200U / g, β-glucanase 10U / g, cellulase 30U / g, neutral protease 100U / g, acid protease 100U / g, alkaline protease 200-U / g, phytase 50U / g, saccharifying enzyme 100U / g, Bacillus subtilis addition amount 300,000 CFU / g, thermostable yeast addition amount 500,000 CFU / g, thermophilic streptococcus addition amount 2 million CFU / g, Bacillus coagulans addition amount 20 million CFU / g, lysine addition amount 0.35%, leucine addition amount 0.2%, threonine addition amount 0.1%, phenylalanine addition amount 0.1%;

[0042] After being treated according to the above method, the mixture was low-temperature dried at 65°C to a moisture content of 20%.

[0043] 2. Measurement indicators

[0044] After the fermented bran is prepared according to the fermentation method of the present invention, the crude protein, acid-soluble protein, ferulic acid, reducing sugar, neutral detergent fiber, acid detergent fiber, calcium lactate content, lactic acid bacteria count and pH are determined.

[0045] 3. Results and analysis

[0046] The measured indicators of the fermented bran prepared according to the fermentation method of the present invention are shown in Table 1.

[0047] Table 1 Determination indexes of experimental fermented bran and raw materials

[0048]

[0049] The results show that the fermented bran preparation method of the present invention comprises: xylanase 100-200U / g, beta-glucanase 5-10U / g, cellulase 10-30U / g, neutral protease 50-100U / g, acid protease 50-100U / g, alkaline protease 100-200U / g, phytase 30-50U / g, saccharifying enzyme 50-100U / g; Bacillus subtilis addition amount is 100,000-300,000 CFU / g, thermostable yeast addition amount is 200,000-500,000 CFU / g, thermophilic streptococcus addition amount is 200,000-2,000,000 CFU / g, and Bacillus coagulans addition amount is 100,000-300,000 CFU / g. 20 to 20 million CFU / g; the amount of lysine added is 0.3 to 0.35%, the amount of leucine added is 0.1 to 0.2%, the amount of threonine added is 0.05 to 0.1%, and the amount of phenylalanine added is 0.05 to 0.1%; the fermentation temperature is controlled between 50 and 55°C, the fermentation humidity is controlled at 40 to 45%, and after anaerobic fermentation for 40 to 48 hours under precise temperature and humidity control conditions, the material is low-temperature dried below 65°C to less than 20% of the moisture content of the material, and the prepared fermented bran has a lactic acid content of more than 3 billion CFU / g, a crude protein content of more than 16.5%, and an acid-soluble protein content of more than 10%.

[0050] Example 2 Fermentation test of fermented bran

[0051] 1. Materials and methods

[0052] 10 kg of bran is taken, and according to the fermentation method of the process of the present invention, lysine 0.3%, leucine 0.15%, threonine 0.1%, phenylalanine 0.1%, xylanase 150U / g, beta-glucan 8U / g, cellulase 20U / g, neutral protease 80U / g, acid protease 80U / g, alkaline protease 150U / g, phytase 40U / g, saccharifying enzyme 80U / g, Bacillus subtilis 200,000 CFU / g, thermostable yeast 400,000 CFU / g, thermophilic streptococcus 2 million CFU / g, Bacillus coagulans 10 million CFU / g are added, after mixed inoculation, the fermentation temperature is controlled between 50 and 55° C., the fermentation humidity is 40 to 45%, anaerobically fermented for 48 hours under precise temperature and humidity control conditions, and then low-temperature dried at 65° C. to the fermented bran with a moisture content of 20%.

[0053] 2. Measurement indicators

[0054] After the fermented bran is prepared according to the fermentation method of the present invention, the crude protein, acid-soluble protein, ferulic acid, reducing sugar, neutral detergent fiber, acid detergent fiber, calcium lactate content, lactic acid bacteria count and pH are determined.

[0055] 3. Results and analysis

[0056] The measured indicators of the fermented bran prepared according to the fermentation method of the present invention are shown in Table 2.

[0057] Table 2 Determination of the indexes of small-scale fermentation bran and raw materials

[0058]

[0059] The results show that the lactic acid bacteria content of the fermented bran prepared by the fermentation method of the present invention reaches 3.121 billion CFU / g, the crude protein content reaches 17%, and the acid-soluble protein content reaches 10.8%.

[0060] Example 3 Fermentation pilot experiment of fermented bran

[0061] 1. Materials and methods

[0062] 1000 kg of bran is taken, and according to the fermentation method of the process of the present invention, lysine 0.3%, leucine 0.15%, threonine 0.1%, phenylalanine 0.1%, xylanase 150 U / g, beta-glucan 8 U / g, cellulase 20 U / g, neutral protease 80 U / g, acid protease 80 U / g, alkaline protease 150 U / g, phytase 40 U / g, saccharifying enzyme 80 U / g, Bacillus subtilis 200,000 CFU / g, thermostable yeast 400,000 CFU / g, thermophilic streptococcus 2 million CFU / g, Bacillus coagulans 10 million CFU / g are added, after mixed inoculation, the fermentation temperature is controlled between 50 and 55° C., the fermentation humidity is 40 to 45%, anaerobically fermented for 48 hours under precise temperature and humidity control conditions, and then low-temperature dried at 65° C. to the fermented bran with a moisture content of 20%.

[0063] 2. Measurement indicators

[0064] After the fermented bran is prepared according to the fermentation method of the present invention, the crude protein, acid-soluble protein, ferulic acid, reducing sugar, neutral detergent fiber, acid detergent fiber, calcium lactate content, lactic acid bacteria count and pH are determined.

[0065] 3. Results and analysis

[0066] The measured indicators of the fermented bran prepared according to the fermentation method of the present invention are shown in Table 3.

[0067] Table 3 Determination of the parameters of the pilot fermentation bran and raw materials

[0068]

[0069] The results show that the lactic acid bacteria content of the fermented bran prepared by the fermentation method of the present invention reaches 3.116 billion CFU / g, the crude protein content reaches 17.01%, and the acid liquid protein content reaches 10.78%.

[0070] Example 4 Effects of fermented bran on growth performance and serum biochemical and antioxidant indicators in fattening pigs

[0071] 1. Experimental design

[0072] A total of 180 healthy (Du × Chang × Da) three-way cross-breeding fattening pigs aged 120 days and weighing 64±1.2kg were selected and randomly divided into 9 pig pens with 20 pigs in each pen. The experiment was divided into 3 treatments, each with 3 replicates and 20 pigs in each replicate, and a feeding experiment lasting 30 days was conducted.

[0073] Control group: Complete feed, with corn-soybean meal as the main protein raw material

[0074] Experimental Group 1: 3% fermented bran was used to replace 2% corn and 1% soybean meal in the complete feed.

[0075] Experimental Group 2: 3% fermented bran was used to replace 3% of the complete feed

[0076] 2. Feed formula and ingredients

[0077] The feed formula is shown in Table 4.

[0078] Table 4 Feed formula and ingredients

[0079]

[0080] Note: The fermented bran used in this example is the fermented bran produced in Example 3.

[0081] 3. Measurement indicators and methods

[0082] 3.1 Growth performance

[0083] At the beginning and end of the experiment, all experimental pigs were weighed after fasting for 12 hours, and the initial and final body weights were recorded. The feed intake in each pen was recorded every day to calculate the average daily gain (ADG), average daily feed intake (ADFI) and feed-to-meat ratio (F / G).

[0084] 3.2 Serum sample collection and index determination

[0085] After the experiment, one pig was randomly selected from each pen, 10 mL of blood was collected through the anterior vena cava, and the blood was allowed to stand for 30 minutes. When the serum was precipitated, it was centrifuged at 3000r / min for 10 minutes. The supernatant was placed in a centrifuge tube and stored in a -20℃ refrigerator for the determination of serum biochemical indices and antioxidant indices.

[0086] The contents of total protein (TP), albumin (ALB), globulin (GLB), total cholesterol (TC), TG, urea nitrogen (BUN), glucose (GLU) and the activities of alanine aminotransferase (AST) and aspartate aminotransferase (ALT) in serum were determined by automatic biochemical analyzer.

[0087] Kits were used to determine the contents of superoxide dismutase (SOD), total antioxidant capacity (T-AOC), catalase (CAT), malondialdehyde (MDA) and glutathione peroxidase (GSH-Px).

[0088] 4. Data processing

[0089] Statistical analysis and variance analysis of each element index were performed using Microsoft EXCEL 2010 software and IBM SPSS Statistics 27 software.

[0090] 5. Results and Analysis

[0091] 5.1 Effect of fermented bran on growth performance of finishing pigs

[0092] Table 5 Effect of fermented bran on growth performance of fattening pigs

[0093]

[0094] According to Table 5, the average daily weight gain of fattening pigs in experimental group 1 increased by 1.35% compared with the control group, the feed-to-meat ratio decreased by 0.70%, and the formula cost of experimental group 1 decreased by 19.8 yuan / ton compared with the control group; the average daily weight gain of fattening pigs in experimental group 2 increased by 1.77% compared with the control group, the feed-to-meat ratio decreased by 0.53%, and the formula cost of experimental group 2 decreased by 22.37 yuan / ton compared with the control group. The results show that using 3% fermented bran to replace 2% corn and 1% soybean meal or using fermented bran to replace 3% complete feed does not affect the production performance of fattening pigs.

[0095] 5.2 Effects of fermented bran on serum biochemical parameters of fattening pigs

[0096] Table 6 Effects of fermented bran on serum biochemical parameters of fattening pigs

[0097]

[0098] According to Table 6, compared with the control group, the serum globulin of fattening pigs in the experimental group showed an upward trend, and the other biochemical indicators showed a downward trend. The results showed that adding fermented bran can improve the serum biochemical indicators, liver function and kidney function of fattening pigs. Using 3% fermented bran to replace 2% corn and 1% soybean meal or using fermented bran to replace 3% complete feed does not affect the serum biochemical indicators of fattening pigs.

[0099] 5.3 Effects of fermented bran on serum antioxidant indexes in fattening pigs

[0100] Table 7 Effects of fermented bran on serum antioxidant indexes in fattening pigs

[0101]

[0102] According to Table 7, the activities of T-AOC, SOD, GSH-Px and CAT in the serum of fattening pigs in the two experimental groups were higher than those in the control group. The results showed that fermented bran can improve the antioxidant capacity of fattening pig serum and effectively reduce the formation of lipid peroxides in the body. Using 3% fermented bran can replace 2% corn and 1% soybean meal or using fermented bran can replace 3% complete feed.

[0103] Example 5 Effects of fermented bran on reproductive performance and serum biochemical and antioxidant indicators in pregnant sows

[0104] 1. Experimental design

[0105] Thirty first-born pregnant sows with similar body condition and the same expected date of delivery were selected and randomly divided into three treatment groups, with 10 pregnant sows in each treatment group, and each pregnant sow was a biological replicate. The experiment started at 90 days of pregnancy and ended after delivery.

[0106] Control group: complete feed, with corn-soybean meal as the main protein raw materials;

[0107] Experimental group 1: 6% fermented bran was used to replace 4% corn and 2% soybean meal in the complete formula feed;

[0108] Experimental group 2: 6% of the complete feed was replaced by 6% of fermented bran.

[0109] 2. Sample preparation

[0110] The feed formula is shown in Table 8.

[0111] Table 8 Feed formula and ingredients

[0112]

[0113]

[0114] Note: The fermented bran used in this example is the fermented bran produced in Example 3.

[0115] 3. Measurement indicators and methods

[0116] 3.1 Reproductive performance

[0117] Within 12 hours after farrowing, the number of piglets born and the number of live piglets of each sow were recorded, and the litter weight at birth was measured.

[0118] 3.2 Serum sample collection and index determination

[0119] On the 110th day of pregnancy, 5 sows were randomly selected from each group before morning feeding, and 10 mL of blood was collected through the anterior vena cava. The blood was allowed to stand for 30 minutes and centrifuged at 3000 r / min for 10 minutes to precipitate serum. The supernatant was collected in a centrifuge tube and stored in a -20°C refrigerator for the determination of serum biochemical indices and antioxidant indices.

[0120] The contents of total protein (TP), albumin (ALB), globulin (GLB), total cholesterol (TC), TG, urea nitrogen (BUN), glucose (GLU) and the activities of alanine aminotransferase (AST) and aspartate aminotransferase (ALT) in serum were determined by automatic biochemical analyzer.

[0121] Kits were used to determine the contents of superoxide dismutase (SOD), total antioxidant capacity (T-AOC), catalase (CAT), malondialdehyde (MDA), and glutathione peroxidase (GSH-Px).

[0122] 4. Data processing

[0123] Statistical analysis and variance analysis of each element index were performed using Microsoft EXCEL 2010 software and IBM SPSS Statistics 27 software.

[0124] 5. Results and Analysis

[0125] 5.1 Effects of fermented bran on reproductive performance of pregnant sows

[0126] Table 9 Effects of fermented bran on reproductive performance of pregnant sows

[0127]

[0128]

[0129] Note: Significant differences among groups (p=0.05) are indicated by a, b, and c. If not indicated, there is no significant difference, the same below.

[0130] According to Table 9, the litter weight of piglets in experimental group 1 increased by 7.68% compared with the control group, and the average weight of piglets increased by 5.93%, and the formula cost of experimental group 1 was 19.8 yuan / ton lower than that of the control group; the litter weight of piglets in experimental group 2 increased by 16.76% compared with the control group, and the average weight of piglets increased by 10.37%, and the formula cost of experimental group 1 was 22.37 yuan / ton lower than that of the control group. The results show that the use of 6% fermented bran to replace 4% corn and 2% soybean meal in pregnant sow feed can significantly increase the litter weight and piglet weight of piglets; the use of fermented bran to replace 6% complete feed can significantly increase the litter weight and piglet weight of piglets; that is, the use of fermented bran can significantly improve the reproductive performance of sows.

[0131] 5.2 Effects of fermented bran on serum biochemical parameters of pregnant sows

[0132] Table 10 Effects of fermented bran on serum biochemical parameters of pregnant sows

[0133]

[0134] According to Table 10, the globulin content of experimental groups 1 and 2 increased significantly compared with that of the control group, and the white / globulin ratio decreased significantly; the total cholesterol of experimental group 2 decreased significantly compared with that of the control group; the urea nitrogen and alanine aminotransferase contents of experimental groups 1 and 2 were significantly lower than those of the control group. The results showed that adding fermented bran can improve the serum biochemical indexes of pregnant sows, that is, feeding fermented bran can improve the liver function, kidney function and immune capacity of pregnant sows, and using 6% fermented bran to replace 4% corn and 2% soybean meal or using fermented bran to replace 6% complete feed can improve the serum biochemical indexes of pregnant sows.

[0135] 5.3 Effects of fermented bran on serum antioxidant indexes in pregnant sows

[0136] Table 11 Effects of fermented bran on serum antioxidant indexes in pregnant sows

[0137]

[0138] According to Table 11, the total antioxidant capacity of experimental groups 1 and 2 was significantly higher than that of the control group; the malondialdehyde of experimental group 2 was significantly lower than that of the control group, and the antioxidant dismutase was significantly higher than that of the control group and experimental group 1. The results show that adding fermented bran can improve the antioxidant capacity of pregnant sows and effectively reduce the formation of lipid peroxides in the body. That is, using 6% fermented bran to replace 4% corn and 2% soybean meal or using fermented bran to replace 6% complete feed can improve the antioxidant capacity of pregnant sows, and the effect of using fermented bran to replace complete feed is particularly obvious.

[0139] In summary, the modified and value-added bran of this product breaks the lignocellulose structure in the bran, greatly improves the nutritional value and digestibility, and has a large number of beneficial metabolites. This product is an excellent protein and energy feed raw material, widely used in fattening pigs, sows, poultry, aquatic products, ruminants and economic animals, and can enhance the antioxidant capacity of animals, improve the immunity of animals, and improve the quality of livestock products.

[0140] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the technology may modify or change the above embodiments without violating the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical ideas disclosed by the present invention should still be covered by the claims of the present invention.

Claims

1. A fermented bran production process, characterized in that, The fermented bran production process comprises the following steps: the fermented bran production process uses bran as a substrate, adds amino acids, thermostable lactic acid bacteria, thermostable yeast, thermostable streptococci, Bacillus subtilis and a composite enzyme preparation to carry out solid-state anaerobic fermentation, and finally low-temperature drying is performed to prepare the fermented bran or wet fermentation material is directly obtained without drying.

2. A fermented bran production process according to claim 1, characterized in that: The specific steps are: S1: Select wheat bran: Select fresh wheat bran produced within one week, free of impurities, mold, oxidation and deterioration, and set aside; S2: Mixed inoculation: Evenly mix the compound enzyme preparation, compound bacteria, amino acid, calcium carbonate, water and the wheat bran in S1; S3: Solid-state fermentation: Compact the materials mixed in S2, and control the temperature, humidity and time for closed solid-state anaerobic fermentation; S4: Low temperature drying: After step S3, low temperature drying is performed to reduce the moisture content of the material.

3. A fermented bran production process according to claim 1, characterized in that: The bran is the main substrate, and the proportion of wheat bran in the raw materials is more than 90% based on dry matter.

4. A fermented bran production process according to claim 2, characterized in that: The amino acids in S2 are crystalline amino acids, and the types of the crystalline amino acids are lysine, threonine, leucine and phenylalanine.

5. A fermented bran production process according to claim 4, characterized in that: Taking the crystalline amino acid content in S2 as 100%, the added amount of lysine is 0.3-0.35%, the added amount of leucine is 0.1-0.2%, the added amount of threonine is 0.05-0.1%, and the added amount of phenylalanine is 0.05-0.1%.

6. A fermented bran production process according to claim 1, characterized in that: The compound enzyme preparation is a compound enzyme preparation composed of several kinds of xylanase, beta-glucan, cellulase, neutral protease, acid protease, alkaline protease, phytase and saccharifying enzyme.

7. A fermented bran production process according to claim 6, characterized in that The masses of the components of the composite enzyme preparation are: xylanase 100-200U / g, β-glucanase 5-10U / g, cellulase 10-30U / g, neutral protease 50-100U / g, acid protease 50-100U / g, alkaline protease 100-200U / g, phytase 30-50U / g, and saccharifying enzyme 50-100U / g.

8. A fermented bran production process according to claim 2, characterized in that: The composite bacteria is a combination of several species of Bacillus subtilis, thermostable yeast, thermophilic streptococcus and Bacillus coagulans. The added amount of Bacillus subtilis is 100,000 to 300,000 CFU / g, the added amount of thermostable yeast is 200,000 to 500,000 CFU / g, the added amount of thermophilic streptococcus is 200,000 to 2 million CFU / g, and the added amount of Bacillus coagulans is 200,000 to 20 million CFU / g.

9. A fermented bran production process according to claim 2, characterized in that: The fermentation temperature in S3 is controlled between 50 and 55° C., the fermentation humidity is controlled between 40 and 45%, and the anaerobic fermentation is carried out for 40 to 48 hours under the conditions of precise temperature and humidity control.

10. A fermented bran production process according to claim 2, characterized in that: The temperature of the low-temperature dried material in S4 is ≤65°C, and the moisture content of the dried material is ≤20%.

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