Feed additive and application thereof in improving growth performance and / or meat quality of sheep

Abstract

The invention provides a feed additive and application thereof in improving the growth performance and / or meat quality of mutton sheep, and belongs to the technical field of feed. The feed additive is prepared by fermenting fragrant-flowered garlic and carrots through plant lactobacillus. The feed additive contains various active ingredients such as plant lactobacillus, organic acid, lactic acid, flavone, polyphenol, polysaccharide and nucleotide, growth of pathogenic bacteria enterotoxic escherichia coli and clostridium perfringens of mutton sheep can be inhibited, the feed additive is compounded with basic daily ration, the prepared animal feed is used for feeding sheep, the growth performance of the sheep can be improved, and the growth of the sheep can be promoted. The feed improves the weight and daily gain of the sheep, reduces the feed-weight ratio, improves the meat quality of the sheep, for example, changes the contents of crude protein, crude fat and fatty acid in the muscle of the fattening sheep, and reduces the content of bitter amino acid. The feed additive is obtained by plant fermentation, has the characteristics of being green, safe and pollution-free, and ensures the eating safety of mutton.

Description

Technical Field

[0001] The invention belongs to the technical field of feed, and in particular relates to a feed additive and an application thereof in improving the growth performance and / or meat quality of mutton sheep. Background Art

[0002] In recent years, with the improvement of people's living standards in my country, people have higher and higher requirements for the quantity and quality of mutton, and concentrated short-term fattening of mutton sheep has become the main way of mutton breeding in my country. It is particularly important to improve the growth performance of mutton sheep, especially the slaughter performance and meat quality.

[0003] At present, there are many kinds of cattle and sheep feed additives on the market. In order to improve economic benefits, some farmers feed high-energy and high-protein feed to accelerate their growth rate, but ignore the physical health of the sheep themselves. When diseases come, many farmers often use large amounts of antibiotics, chemical synthetic drugs and high-dose vaccines as prevention and treatment plans at the expense of the environment. This not only damages the immune function of cattle and sheep, but also leads to a large amount of drug residues, which seriously affects people's health after consumption. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a feed additive which can not only effectively promote the rapid growth of sheep and improve the meat quality, but also is green and safe.

[0005] The invention provides a feed additive which is prepared by fermenting leek and carrot with Lactobacillus plantarum.

[0006] The present invention provides a method for preparing the feed additive, which comprises mixing leek juice and carrot juice to prepare composite vegetable juice, inoculating plant lactobacillus bacterial liquid and then fermenting and culturing the mixture;

[0007] The volume ratio of the leek juice to the carrot juice is 3:(2-3);

[0008] The effective viable bacteria count after inoculation of the plant lactobacillus liquid is 1×10 6 CFU / mL~1×10 8 CFU / mL.

[0009] Preferably, the composite vegetable juice further comprises purified water and a carbon source;

[0010] The volume ratio of the composite vegetable juice to purified water is (5-6):(4-5);

[0011] The carbon source accounts for 1% to 3% of the mass volume of the composite vegetable juice.

[0012] Preferably, the fermentation temperature is 30-40° C. and the fermentation time is 16-32 h.

[0013] The present invention provides application of the feed additive or the feed additive prepared by the preparation method in preparing a medicine for improving disease resistance of sheep.

[0014] The present invention provides a use of the feed additive or the feed additive prepared by the preparation method in improving the growth performance of sheep and / or improving the quality of sheep meat.

[0015] Preferably, improving the growth performance of sheep includes promoting sheep weight gain and / or reducing the sheep feed weight ratio.

[0016] Preferably, the method of improving the quality of mutton includes at least one of the following: reducing the crude protein content, reducing the bitter amino acid content, reducing the saturated fatty acid content, increasing the crude fat content and increasing the unsaturated fatty acid content.

[0017] Preferably, in the application, sheep are fed with animal feed containing the feed additive;

[0018] The animal feed also includes a basic diet; the feed additive accounts for 0.2% to 0.5% of the basic diet by mass.

[0019] Preferably, the sheep include lambs and / or fattening sheep.

[0020] Beneficial effects:

[0021] The present invention provides a feed additive, which is prepared by fermenting leek and carrot with plant lactobacillus. The present invention utilizes plant lactobacillus with leek and carrot to ferment, which can promote the release of active ingredients in vegetables and promote the metabolism of plant lactobacillus to produce active substances. The additive contains plant lactobacillus, organic acid, lactic acid, flavonoids, polyphenols, polysaccharides and nucleotides, etc., which can improve sheep immunity, promote the growth performance of sheep, and improve meat quality. In an embodiment of the present invention, the basic diet is used as a control, and the basic diet containing the feed additive of the present invention is used as an experimental group to detect the effect of each group on the weight gain of sheep. The results show that compared with the control group, the weight gain of lambs and fattening sheep in the experimental group is significantly increased. The meat quality of fattening sheep in the experimental group and the control group is further compared. The results show that compared with the control group, the crude protein content and the bitter amino acid content in the mutton of the experimental group are reduced, and the crude fat content and fatty acid content are increased. Therefore, the feed additive of the present invention can effectively improve the growth performance and meat quality of sheep. DETAILED DESCRIPTION

[0022] The invention provides a feed additive which is prepared by fermenting leek and carrot with Lactobacillus plantarum.

[0023] The present invention provides a method for preparing the feed additive, which comprises mixing leek juice and carrot juice to prepare composite vegetable juice, inoculating plant lactobacillus bacterial liquid and then fermenting and culturing the mixture;

[0024] The volume ratio of the leek juice to the carrot juice is 3:(2-3);

[0025] The effective viable bacteria count after inoculation of the plant lactobacillus liquid is 1×10 6 CFU / mL~1×10 8 CFU / mL.

[0026] In the present invention, the volume ratio of the leek juice to the carrot juice is preferably 3:2; the effective viable count of the plant lactobacillus liquid after inoculation is preferably 1×10 7 CFU / mL~5×10 7 CFU / mL, more preferably 2×10 7 CFU / mL.

[0027] In the present invention, the composite vegetable juice also preferably includes purified water and a carbon source; the volume ratio of the composite vegetable juice to purified water is preferably (5-6): (4-5); more preferably 5: (4-5), and most preferably 5: 5; the carbon source accounts for 1% to 3% of the composite vegetable juice by volume, more preferably 2%. The carbon source preferably includes molasses. Molasses can promote the growth and metabolism of Lactobacillus plantarum and promote the fermentation reaction.

[0028] In the present invention, the temperature of the fermentation culture is preferably 30-40°C, more preferably 32-38°C, further preferably 34-37°C, and most preferably 35°C; the fermentation culture time is preferably 16-32h, more preferably 20-30h, further preferably 22-28h, and most preferably 24h. The setting of the fermentation culture time, temperature, and effective viable count of Lactobacillus plantarum bacterial solution is to increase the viable count and improve the stability of the fermentation product.

[0029] In the present invention, leek contains rich active ingredients such as flavonoids, polysaccharides, steroidal saponins and organic sulfur compounds, has the effects of anti-oxidation, antibacterial, antiviral, immune enhancement, animal growth promotion and improving animal meat quality, and leek is easy to obtain and has low cost. Carrot contains functional substances such as carotene and vitamin content, which can adjust the mouthfeel of fermented leek and promote the growth of inoculated plant lactobacillus. The present invention utilizes plant lactobacillus to ferment with leek and carrot, which can promote the release of active ingredients in vegetables, and the composite vegetable juice composed of leek juice and carrot can provide good breeding conditions for lactic acid bacteria, promote plant lactobacillus metabolism to produce active substances, and the additive prepared by the method of the present invention contains plant lactobacillus, organic acid, lactic acid, flavonoids, polyphenols, polysaccharides and nucleotides, etc., which can improve sheep immunity and intestinal health, promote the growth performance of sheep and improve meat quality.

[0030] The present invention provides application of the feed additive or the feed additive prepared by the preparation method in preparing a medicine for improving disease resistance of sheep.

[0031] The results of an embodiment of the present invention show that the feed additive can inhibit the pathogenic bacteria enterotoxigenic Escherichia coli and Clostridium perfringens of mutton sheep through antibacterial experiments. Therefore, the feed additive can be used to prepare drugs to improve the disease resistance of sheep.

[0032] The present invention provides an application of the feed additive or the feed additive prepared by the preparation method in improving the growth performance of sheep and / or improving the quality of sheep meat.

[0033] In the present invention, the method of improving the growth performance of sheep preferably includes promoting the weight gain of sheep and / or reducing the weight-to-feed ratio of sheep. The method of promoting the weight gain of sheep preferably includes the daily weight gain and monthly weight gain of sheep. The method of improving the quality of mutton preferably includes at least one of the following: reducing the crude protein content in mutton, reducing the content of bitter amino acids in mutton, reducing the content of saturated fatty acids in mutton, increasing the crude fat content in mutton and increasing the content of unsaturated fatty acids in mutton. The bitter amino acids preferably include at least one of the following: tyrosine, methionine and lysine; the saturated fatty acids include stearic acid; the unsaturated fatty acids include at least one of the following: oleic acid, α-linoleic acid and docosahexaenoic acid.

[0034] In the application of the present invention, the sheep are fed with animal feed containing the feed additive; the animal feed preferably also includes a basal diet. The mass percentage of the feed additive in the basal diet is preferably 0.2% to 0.5%, more preferably 0.3% to 0.4%, and most preferably 0.35%. The present invention does not limit the source of the basal diet, and conventional commercial sources can be used. In an embodiment of the present invention, the basal diet for lambs is purchased from Borri Feed, and the basal diet for fattening sheep is purchased from Borri Feed. The method for preparing the animal feed preferably mixes the feed additive and the basal diet.

[0035] In the present invention, the sheep include lambs and / or fattening sheep.

[0036] In the embodiments of the present invention, lambs and fattening sheep are taken as examples to illustrate the effect of the feed additive on the growth performance of sheep. The embodiments of the present invention are controlled by feeding a basic diet, and the experimental group is fed with a basic diet containing the feed additive of the present invention, and the effect of each group on the weight gain and feed-to-weight ratio of sheep is detected. The results show that compared with the control group, the weight gain of the lambs and fattening sheep in the experimental group is significantly increased, and the feed-to-weight ratio of the lambs in the experimental group is significantly reduced. Therefore, the feed additive of the present invention has the effect of improving the growth performance of sheep, and can effectively promote the weight gain of sheep. The embodiment of the present invention further compares the meat quality of fattening sheep in the experimental group and the control group. The results show that compared with the control group, the content of crude protein, saturated fatty acids and bitter amino acids in the longissimus dorsi muscle of the experimental group is reduced, and the crude fat content and unsaturated fatty acid content are increased. Therefore, the feed additive of the present invention has the effect of improving the meat quality of sheep.

[0037] In order to further illustrate the present invention, the feed additive provided by the present invention and its application in improving the growth performance of sheep and / or improving the quality of sheep meat are described in detail below in conjunction with the embodiments, but they should not be understood as limiting the scope of protection of the present invention.

[0038] Example 1

[0039] A method for preparing feed additive

[0040] Commercially available leeks and carrots were squeezed for juice processing, and the filtrate was taken to prepare leek juice and carrot juice; leek juice, carrot juice and purified water were mixed according to the volume percentage content in Table 1 to obtain No. ① to ⑤ composite vegetable juices.

[0041] Table 1 Composition of composite vegetable juice (%)

[0042]

[0043]

[0044] Molasses was added to 100 ml of the composite vegetable juice, the mass of molasses accounting for 2% of the total mass of leek juice and carrot juice, and the Lactobacillus plantarum liquid was inoculated until the effective live bacteria count in the fermentation system was 2×10 7 CFU / mL, facultative anaerobic fermentation at 37°C. Samples were taken at 0h, 12h and 24h of fermentation to determine the pH, viable count and inhibitory effect on enterotoxigenic Escherichia coli and Clostridium perfringens of the fermented composite vegetable juice. The statistical results of pH, viable count and antibacterial effect of composite vegetable juice at different fermentation times are shown in Table 2.

[0045] The antibacterial effect was determined by a punching method, in which a 6 mm punch was used to punch holes in a plate coated with pathogens, and 100 μl of fermented composite vegetable juice was added to the plate holes; the plate was allowed to stand and cultured at 37°C for 16 h, and then the diameter of the antibacterial zone was measured with a vernier caliper.

[0046] Table 2 pH, viable bacteria count and antibacterial activity of fermented composite vegetable juice

[0047]

[0048] The results showed that at 0h of fermentation, the compound vegetable juice had a certain antibacterial effect, but the antibacterial effect was not obvious. After fermentation, the antibacterial effect was significantly improved, indicating that fermentation can improve the antibacterial effect of compound vegetable juice.

[0049] At the same time, as the proportion of carrot juice added to the compound vegetable juice increases, the pH of the fermented compound vegetable juice decreases faster, and the number of viable bacteria and the inhibitory effect on the two pathogens become stronger. The antibacterial effect of adding 20% ​​and 30% is the most obvious, but the difference between the two is not obvious. This shows that adding carrot juice can promote the release of antibacterial active ingredients while promoting fermentation, thereby improving the antibacterial effect.

[0050] In summary, the mixture of leek juice, carrot juice and water in a volume ratio of 3:2:5 or 3:3:4 and fermented with Lactobacillus plantarum can produce a fermented composite vegetable juice with good antibacterial effect. The No. ④ fermented composite vegetable juice fermented for 24 hours was used as a feed additive for subsequent experiments.

[0051] Example 2

[0052] A method for preparing animal feed

[0053] Material preparation: basic diet and feed additive prepared in Example 1; the components and formula of the basic diet are shown in Table 3.

[0054] The feed additive was added in an amount of 0.3% by mass of the basic diet and mixed with the lamb basic diet and the fattening sheep basic diet respectively to obtain the lamb basic diet containing the feed additive and the fattening sheep basic diet containing the feed additive for subsequent feeding of animals.

[0055] Table 3 Composition of basic diet feed

[0056]

[0057] Application Example 1

[0058] Thirty lambs of about 1.5 months old, weighing about 14.3 kg and in good health were selected and randomly divided into two groups, namely a control group and an experimental group. The control group was fed only with the lamb basal diet in Example 2; the experimental group was fed with the lamb basal diet containing feed additives in Example 2; the pens were strictly disinfected before the start of the experiment, and free access to food and water was provided during the experiment, and the feed intake and body weight were observed and recorded daily.

[0059] On the 0th and 28th day of the main trial period, the lambs of each replicate group were weighed on an empty stomach, and the initial and final weights were recorded to calculate the average daily weight gain (ADG) in different periods; the amount of feed was accurately recorded every day, and the average daily feed intake (ADFI) was calculated by fasting 12 hours before the end of the main trial period; the feed-to-weight ratio (F / G) was calculated based on ADG and ADFI. The effects of the control group and the experimental group on the growth performance of lambs are shown in Table 4.

[0060] Table 4 Effects of feed additives on lamb growth performance

[0061] project Control group Experimental Group Initial body weight (kg) 14.28±0.30 14.33±0.28 Final body weight after 28 days (kg) <![CDATA[17.99±0.17 a ]]> <![CDATA[19.17±0.70 b ]]> Daily weight gain (kg) <![CDATA[0.12±0.01 a ]]> <![CDATA[0.16±0.02 b ]]> Average daily feed intake (kg) 0.42±0.02 0.41±0.01 Material weight ratio 3.44±0.15 2.92±0.47

[0062] Note: Lowercase letters indicate significant differences (P<0.05).

[0063] According to the results in Table 4, the final body weight and daily weight gain of the experimental group after 28 days were significantly improved compared with the control group, and the feed-to-weight ratio was significantly reduced. In addition, there was no significant difference in the average daily feed intake between the experimental group and the control group. Therefore, feeding the feed containing the additive of the present invention can effectively promote the weight gain of lambs while reducing the feed-to-weight ratio.

[0064] Application Example 2

[0065] Thirty fattening sheep of about 4 months old, weighing about 35 kg and in the same health state were selected and randomly divided into two groups, namely a control group and an experimental group. The control group was fed only with the fattening sheep basal diet in Example 2; the experimental group was fed with the fattening sheep basal diet containing feed additives in Example 2. The pens were strictly disinfected before the start of the experiment, and the sheep were free to eat and drink during the experiment. The feed intake and body weight were observed and recorded daily.

[0066] At 0d and 28d of the main trial period, the fattening sheep of each replicate group were weighed on an empty stomach, recorded as the initial weight and the final weight, and the average daily weight gain (ADG) of different periods was calculated; the amount of feed was accurately recorded every day, and the average daily feed intake (ADFI) was calculated by fasting 12h in advance on the day when the main trial period ended; the feed-to-weight ratio (F / G) was calculated based on ADG and ADFI. The effects of the control group and the experimental group on the growth performance of fattening sheep are shown in Table 5.

[0067] Table 5 Effects of feed additives on growth performance of fattening sheep

[0068] project Control group Experimental Group Initial body weight (kg) 35.31±0.46 34.74±0.21 Final body weight after 28 days (kg) <![CDATA[50.99±0.42 a ]]> <![CDATA[52.41±0.61 b ]]> Daily weight gain (kg) <![CDATA[0.26±0.00 a ]]> <![CDATA[0.29±0.01 b ]]> Average daily feed intake (kg) 1.8±0.02 1.8±0.05 Material weight ratio 6.89±0.04 6.12±0.14

[0069] Note: Lowercase letters indicate significant differences (P<0.05).

[0070] According to the results in Table 5, the final body weight and daily weight gain of the experimental group after 28 days were significantly improved compared with the control group. In addition, there was no significant difference in the average daily feed intake between the experimental group and the control group. Therefore, feeding the feed containing the additive of the present invention can effectively promote the weight gain of fattening sheep.

[0071] Application Example 3

[0072] The fattening sheep were slaughtered 28 days after the start of the fattening experiment in Application Example 2, and the effects of feed additives on the meat quality, general composition of the longissimus dorsi muscle, amino acids and fatty acids of the fattening sheep were determined.

[0073] 1. Effect of feed additives on the meat quality of fattening sheep

[0074] The effect of feed additives on the meat quality of fattening sheep was determined, and the statistical results are shown in Table 6. The specific method for determining the meat quality is as follows.

[0075] Dressing rate refers to the percentage of carcass weight to live weight before slaughter. The calculation method is shown in Formula I.

[0076] Slaughter rate (%) = carcass weight / live weight before slaughter × 100% Formula I

[0077] Live weight before slaughter refers to the weight of the sheep after fasting for 12 hours, and carcass weight refers to the weight of the sheep after removing the hair, head, hooves and internal organs (retaining the kidneys and the fat around them) after slaughter.

[0078] Cooking loss: After slaughter, let the meat sample stand for 24 hours to drain the acid. Weigh about 30g of meat and weigh it on an analytical balance, record it as m1. Seal the meat sample with a plastic bag and heat it in a constant temperature water bath at 85℃ for 40 minutes. Take it out and wait for the meat to cool. Use filter paper to squeeze the moisture on the surface of the meat sample until no moisture seeps out. Weigh it again and record it as m2. Calculate the cooking loss according to Formula II

[0079] Cooking loss (%) = 100 × (m1-m2) / m1 Formula II

[0080] pH 45min : Use a pH meter to insert the probe into the meat sample that has been left for 45 minutes after slaughter. Repeat the measurement three times and take the average value.

[0081] Back fat thickness: Use a vernier caliper to measure the length of the posterior edge of the shoulder blade, the last rib and the lumbar sacral junction 4 cm away from the midline of the back, and take the average value of the three points as the back fat thickness.

[0082] Eye muscle area: Use a black marker to trace the outline of the cross-sectional area of ​​the muscle between the 1st and 2nd ribs from the bottom on sulfuric acid paper, and then calculate the eye muscle area.

[0083] Table 6 Effects of feed additives on the quality of fattening sheep meat

[0084] project Control group Experimental Group Slaughter rate (%) 52.64±0.99 53.61±0.56 Cooking loss (%) 33.71±1.56 32.22±2.79 <![CDATA[pH 45min ]]> 6.67±0.13 6.46±0.09 Back fat thickness (cm) 3.95±0.58 3.09±0.07 <![CDATA[Eye muscle area (cm 2 )]]> 21.96±1.46 21.93±1.03

[0085] According to the results in Table 6, compared with the control group, the experimental group had a lower slaughter rate, cooking loss, and pH 45min There were no significant differences in backfat thickness and eye muscle area (p>0.05).

[0086] 2. Effect of feed additives on the composition of the longissimus dorsi muscle of fattening sheep

[0087] The statistical results of conventional nutrient indexes of the longissimus dorsi muscle of fattening sheep are shown in Table 7, and the determination method is as follows.

[0088] ① Moisture content: Determined by oven drying method. Weigh the longissimus dorsi muscle sample, cut it into small pieces and place it in a constant weight glass dish, weigh it accurately, put it in a 105℃ oven (GZX-9246MBE) for about 5 hours, take it out and weigh it until the difference between the two weighing results is within 0.0005g. The weight lost by the muscle in this step is the moisture content.

[0089] ② Crude protein (CP): Weigh about 0.5 g of air-dried meat sample and determine the crude protein content according to the Kjeldahl method in GB-T5009.5-2010 "Meat and meat products - Determination of total crude protein".

[0090] ③ Crude fat (EE): Determine by Soxhlet extraction method, weigh 0.5g air-dried meat sample, put it into a filter paper tube, plug the upper part with absorbent cotton, put it into the extraction cylinder of fat extractor (SOX406), add anhydrous ether to the extraction cylinder, put it on a heating plate, set it to 80℃, extract with ether for 6h, condense with circulating water, and pay attention to ventilation; after filtration, dry and weigh to constant weight, and the percentage of the weight after drying to fresh meat is recorded as the crude fat content.

[0091] ④ Crude ash (Ash): Determined by high-temperature calcination method, weigh about 1.5g of air-dried meat sample, put it into a crucible with constant weight, place it on an electric furnace for heating and carbonization, and carbonize until the sample is smokeless and carbon particles are free. Then put the sample into a muffle furnace (HB-WK210) and set the temperature to 550℃. After calcination, take out the crucible and transfer it to a drying dish to cool and keep constant weight. The percentage of the sample weight after constant weight to the weighed sample weight is recorded as the ash content.

[0092] Table 7 Effects of feed additives on the general composition of the longissimus dorsi muscle of fattening sheep

[0093] project(%) Control group Experimental Group Moisture 71.39±0.17 71.86±0.58 Crude Protein <![CDATA[22.58±0.35 a ]]> <![CDATA[21.50±0.04 b ]]> Crude fat <![CDATA[3.28±0.33 a ]]> <![CDATA[4.66±0.53 b ]]> Ash 0.94±0.09 1.05±0.17 Other components 1.81±0.17 1.93±0.58

[0094] According to the results in Table 7, compared with the control group, the crude protein content of the longissimus dorsi muscle of the experimental group was significantly reduced (p < 0.05), the crude fat was significantly increased, and the moisture, ash and other components were not significantly different (p > 0.05). Therefore, feeding the animal feed containing the feed additive of the present invention can effectively reduce the crude protein content in the longissimus dorsi muscle of fattening sheep, increase the crude fat content, and thus improve the taste and flavor of the meat.

[0095] 3. The amino acid statistics of the longissimus dorsi muscle of fattening sheep are shown in Table 8. The specific determination method is as follows.

[0096] Amino acid determination: Longissimus dorsi muscle samples were homogenized, digested with 6 mol / L hydrochloric acid, refluxed with nitrogen for 24 hours, dried at 110°C, washed twice with water, and the residual hydrochloric acid was removed and dried again. Methionine and cysteine ​​were oxidized to acid-stable derivatives with performic acid, and the oxidation products were then hydrolyzed with hydrochloric acid as above. Identification of amino acids was performed using ion exchange chromatography and ninhydrin detection using a high performance liquid chromatography system (System Gold, Beckman Instruments, Inc).

[0097] Table 8 Effects of feed additives on amino acids in the longissimus dorsi muscle of fattening sheep

[0098]

[0099]

[0100] According to the results in Table 8, compared with the control group, the content of bitter amino acids such as tyrosine, methionine and lysine in the longissimus dorsi muscle of fattening sheep in the experimental group was significantly reduced (p < 0.05), and the content of other flavor amino acids was not significantly different (p > 0.05). Therefore, feeding the feed containing the additive of the present invention can reduce the content of bitter amino acids in the longissimus dorsi muscle of fattening sheep, thereby improving the taste of mutton.

[0101] 4. The statistical results of fatty acids in the longissimus dorsi muscle of fattening sheep are shown in Table 9. The specific determination method is as follows.

[0102] Fatty acid detection: Determine with reference to national standard GB5009.168-2016. Weigh 1g sample, add 100mg pyrogallic acid, 2ml 95% ethanol and 4ml water, and mix well. Add 10ml hydrochloric acid and mix well, heat in a water bath for 40min to hydrolyze, and cool to room temperature. Add 10ml 95% ethanol and mix well. Transfer the liquid in the hydrolysis tube to a separatory funnel, rinse the hydrolysis tube with 80ml ether-petroleum ether mixture, add the rinse liquid to the separatory funnel, and cover it. Shake the separatory funnel for 5min and let it stand for 10min. Install the ether layer extract on the evaporator and concentrate it to dryness. The residue is the fat extract. After the n-hexane is dissolved, blow it dry with a nitrogen blower, add 8ml of 2% sodium hydroxide methanol solution, place it in a water bath at 80±1℃ and reflux until the oil droplets on the tube wall disappear. Add 7ml 15% boron trifluoride methanol solution and continue to reflux for 2min. Stop heating and cool to room temperature. Add 10 ml of n-heptane, shake for 2 minutes, then add saturated sodium chloride solution, let stand and separate, draw the upper n-heptane extract solution, blow dry with nitrogen blower. Add 2 ml of n-hexane, add 4 g of anhydrous sodium sulfate, shake for 1 minute, let stand, draw the upper solution into the injection bottle, and analyze by GC-EI-MS.

[0103] Table 9 Effects of feed additives on fatty acids in the longissimus dorsi muscle of fattening sheep

[0104]

[0105]

[0106] According to the results in Table 9, compared with the control group, the experimental group had significantly decreased saturated fatty acids such as stearic acid (C18:0) (p<0.05), and significantly increased unsaturated fatty acids such as oleic acid (C18:1n9c), α-linoleic acid (C18:3n3) and docosahexaenoic acid (C22:6n3) (p<0.05). Therefore, feeding the feed containing the additive of the present invention can reduce the content of saturated fatty acids in the longissimus dorsi muscle of fattening sheep, increase the content of unsaturated fatty acids, and thus improve the meat quality and taste.

[0107] It can be seen from the above embodiments and application examples that the feed additive of the present invention can increase the body weight and daily weight gain of lambs and fattening sheep, reduce the feed-to-weight ratio, and at the same time change the protein and fat content in the longissimus dorsi muscle of fattening sheep and increase the unsaturated fatty acid content.

[0108] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. Other embodiments can be obtained based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A feed additive, characterized in that: It is prepared by fermenting leeks and carrots with Lactobacillus plantarum.

2. A method for preparing the feed additive according to claim 1, characterized in that: The leek juice and carrot juice are mixed to prepare the composite vegetable juice, and then the compound vegetable juice is inoculated with Lactobacillus plantarum liquid and fermented and cultured; The volume ratio of the leek juice to the carrot juice is 3:(2-3); The effective viable bacteria count after inoculation of the plant lactobacillus liquid is 1×10 6 CFU / mL~1×10 8 CFU / mL.

3. The preparation method according to claim 2, characterized in that: The composite vegetable juice also includes purified water and a carbon source; The volume ratio of the composite vegetable juice to purified water is (5-6):(4-5); The carbon source accounts for 1% to 3% of the mass volume of the composite vegetable juice.

4. The preparation method according to claim 2 or 3, characterized in that: The fermentation temperature is 30-40°C; the fermentation time is 16-32h.

5. Use of the feed additive according to claim 1 or the feed additive prepared by the preparation method according to any one of claims 2 to 4 in the preparation of a drug for improving the disease resistance of sheep.

6. Use of the feed additive according to claim 1 or the feed additive prepared by the preparation method according to any one of claims 2 to 4 in improving the growth performance of sheep and / or improving the quality of sheep meat.

7. The use according to claim 6, characterized in that: Improving the growth performance of sheep includes promoting the weight gain of sheep and / or reducing the feed-to-weight ratio of sheep.

8. The use according to claim 6, characterized in that: The method of improving the quality of mutton preferably includes at least one of the following: reducing the crude protein content, reducing the bitter amino acid content, reducing the saturated fatty acid content, increasing the crude fat content and increasing the unsaturated fatty acid content.

9. The use according to any one of claims 5 to 8, characterized in that: In the application, sheep are fed with animal feed containing the feed additive; The animal feed also includes a basic diet; the feed additive accounts for 0.2% to 0.5% of the basic diet by mass.

10. The use according to any one of claims 5 to 8, characterized in that: The sheep include lambs and / or fattening sheep.

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