Bitterness inhibitor for reducing biting behavior of swinery and preparation method of bitterness inhibitor

Abstract

The invention discloses a bitterness inhibitor for reducing biting behaviors of pig herds and a preparation method of the bitterness inhibitor, and the bitterness inhibitor comprises the following core components: a green tea extract, lactic acid bacteria, a Chinese wolfberry fruit extract and a licorice root extract. Metabolites generated in the fermentation process cooperate with tea polyphenol to effectively inhibit bitter taste in the feed and improve palatability; the Chinese wolfberry fruit extract and the licorice root extract further reduce the biting behavior of the pigs by adjusting the stress response of the pigs; the bitterness inhibitor disclosed by the invention adopts natural components, does not contain chemical preparations, is safe and environment-friendly, is suitable for long-term use, has the characteristics of low cost and easiness in production, is simple in preparation process and convenient to operate, and can be used for remarkably improving the behaviors of swinery and improving the production efficiency.

Description

Technical Field

[0001] The invention relates to the technical field of animal husbandry, and in particular to a bitterness inhibitor for reducing the gnawing behavior of pigs and a preparation method thereof. Background Art

[0002] During the breeding process, pigs often engage in biting behaviors due to the environment, stress, and food taste, which can cause individual injuries and affect the health and production efficiency of the pigs. Existing methods for controlling pig biting behaviors mainly focus on changing feed ingredients or using chemical agents. However, these traditional methods usually have certain side effects, such as reduced feed palatability, and long-term use of chemical agents may lead to drug resistance or other health problems. At the same time, the cost involved in the feed improvement process is high, making it difficult to popularize and apply in large-scale farming; China's published patent CN103355556B provides a technical solution based on corn-based weaned piglet mixed feed, which meets the nutritional needs of pigs by adjusting the feed ingredients, thereby improving their behavior. However, this type of feed mainly relies on conventional feed ingredient ratios and does not focus on reducing the impact of bitterness on pig behavior in a targeted manner, especially in dealing with gnawing behavior, and still lacks a special solution; Based on this, a bitter taste inhibitor and a preparation method for reducing the gnawing behavior of pigs are needed. Summary of the invention

[0003] To achieve the above object, the present invention provides the following solution: a bitterness inhibitor for reducing the biting behavior of pigs, the bitterness inhibitor comprising the following raw materials in the following weight percentage ratios: Green tea extract: 2% - 5%; Lactic acid bacteria: 15% - 25%; Lycium barbarum extract: 1% - 3%; Licorice extract: 2% - 4%; Auxiliary carrier: 63% - 80%; The bitterness inhibitor is prepared by mixing green tea extract, lactic acid bacteria, wolfberry extract, licorice extract and an auxiliary carrier according to the above weight percentages, and then sequentially performing the following steps: S1. Mix green tea extract and lactic acid bacteria in a weight percentage range of 2% to 5% and 15% to 25%, dissolve the mixture in water, the amount of water used is 2-4 times the weight of the mixture, and ferment the solution in a constant temperature fermentation tank at 37°C for 48 to 72 hours; S2. After the fermentation is completed, the fermentation liquid is filtered through a 0.5 to 1.0 mm filter to remove insoluble solid impurities to obtain a clarified fermentation liquid, and the fermentation liquid is placed in a vacuum concentration device for vacuum concentration treatment at 60° C. to 70° C. The vacuum pressure is controlled at 0.08 to 0.1 MPa for 1 to 2 hours until the volume of the fermentation liquid is reduced to 30% to 50% of the original volume; S3. To the concentrated fermentation broth, according to the ratio in the formula, wolfberry extract accounts for 1% to 3%, and licorice extract accounts for 2% to 4%, wolfberry extract and licorice extract are added in sequence, and the fermentation broth, wolfberry extract and licorice extract are stirred at room temperature of 20° C. to 25° C. The stirring speed is controlled at 300 to 500 rpm for 20 to 30 minutes until the ingredients are completely mixed; S4, the mixed fermentation broth is dried by spray drying, the inlet temperature of the spray drying is controlled at 160°C to 180°C, the outlet temperature is controlled at 60°C to 70°C, the air flow rate is 1 to 1.5 cubic meters per minute, and the diameter of the powder particles obtained after drying is controlled between 100 and 300 microns; S5. Mix the prepared bitterness inhibitor powder with the auxiliary carrier in a weight percentage of 63% to 80%, mix them evenly in a blender, and the final product is directly used in pig feed.

[0004] Furthermore, during the fermentation process of S1, the lactic acid bacteria include Lactobacillus acidophilus, Bifidobacterium and Lactobacillus plantarum, and the lactic acid bacteria content of the solution after fermentation reaches no less than 10^9 CF per milliliter. The fermentation time of the lactic acid bacteria is 48 to 72 hours, the fermentation temperature is controlled at 37°C, and the pH value is maintained between 5.0 and 6.0 during the fermentation process.

[0005] Furthermore, the active ingredient of the green tea extract is tea polyphenols, with a content of 30% to 50%. Before being added to the fermentation tank, the green tea extract is extracted with water at 60°C to 80°C for 1 to 2 hours, and then filtered to remove insoluble impurities to obtain a pure extract. The addition of the green tea extract is used to inhibit the bitterness in the feed and cooperate with the metabolites produced by lactic acid bacteria fermentation.

[0006] Furthermore, the polysaccharide content in the wolfberry extract is not less than 40%, and the wolfberry extract is prepared by an ultrasonic-assisted extraction process, the extraction temperature is 50°C to 70°C, the extraction time is 30 to 60 minutes, and impurities are removed by centrifugation and filtration after extraction.

[0007] Furthermore, the content of glycyrrhizic acid in the licorice extract is not less than 5%. The licorice extract is prepared by a solvent extraction method, the extraction solvent is ethanol, the concentration is 60% to 80%, the extraction temperature is 40°C to 60°C, and the extraction time is 1 to 2 hours. The extract is concentrated by reduced pressure distillation and then dried to obtain licorice extract powder.

[0008] Furthermore, the auxiliary carrier is dietary fiber or starch, the particle size of the auxiliary carrier is controlled to be 50 to 200 microns, and it must have good fluidity and dispersibility, and can be fully mixed with other components of the bitterness inhibitor. The auxiliary carrier evenly distributes the effective ingredients of the bitterness inhibitor during the preparation process, thereby increasing the uniformity of the bitterness inhibitor in each part of the feed.

[0009] Furthermore, the spray pressure in the spray drying step is controlled at 0.2 to 0.5 MPa, the inlet temperature of the spray drying is 160°C to 180°C, the outlet temperature is 60°C to 70°C, and the diameter of the powder particles obtained by drying is 100 to 300 microns.

[0010] Furthermore, the bitterness inhibitor is added in an amount of 0.05% to 0.1% per kilogram of feed, and the control of the added amount ensures the effectiveness of the bitterness inhibitor.

[0011] The present invention significantly improves the biting behavior of pigs by combining fermented plant extracts with probiotics, achieving the following technical effects: First, the tea polyphenols in the green tea extract of the present invention are fermented by lactic acid bacteria, which effectively inhibits the bitter components in the feed, improves the palatability of the feed, and reduces the chewing behavior of the pigs caused by the taste of the feed. In addition, the active ingredients in the wolfberry extract and the licorice extract, such as wolfberry polysaccharides and glycyrrhizic acid, further improve the abnormal behavior caused by environmental pressure and stress by regulating the stress response of the pigs; Second, the present invention uses natural plant extracts and probiotic fermentation, completely avoiding the use of chemical preparations, ensuring the health of the pigs, while eliminating the hidden dangers of drug residues, and is suitable for long-term use; 3. The preparation process of the present invention is simple and easy to operate. The processes such as fermentation, extraction, mixing and drying are easy to mass produce and have low cost. It is suitable for promotion and application in modern farms. Compared with the existing technology of changing feed ingredients or using chemical preparations, the present invention is more effective in controlling the gnawing behavior of pigs, and at the same time has high safety, no side effects and cost advantages. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0013] Figure 1 It is a flow chart of the steps of the present invention. DETAILED DESCRIPTION

[0014] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions 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 this field without creative work are within the scope of protection of the present invention.

[0015] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0016] Example 1 like Figure 1 As shown, in this embodiment, a bitterness inhibitor for reducing the biting behavior of pigs includes the following raw materials in weight percentage: Green tea extract: 3%; Lactic acid bacteria: 20%; Lycium barbarum extract: 2%; Licorice extract: 3%; Auxiliary carrier (dietary fiber): 72%; The bitterness inhibitor is prepared by mixing green tea extract, lactic acid bacteria, wolfberry extract, licorice extract and an auxiliary carrier according to the above weight percentages, and then sequentially performing the following steps: S1, mixing green tea extract and lactic acid bacteria in weight percentages of 3% and 20%, dissolving the mixture in water, the amount of water used being 3 times the weight of the mixture, and fermenting the solution in a constant temperature fermentation tank at 37°C for 72 hours; S2. After the fermentation is completed, the fermentation liquid is filtered through a 0.8 mm filter to remove insoluble solid impurities to obtain a clarified fermentation liquid, and the fermentation liquid is placed in a vacuum concentration device for vacuum concentration treatment at 65°C. The vacuum pressure is controlled at 0.09 MPa for 1.5 hours until the volume of the fermentation liquid is reduced to 40% of the original volume; S3. To the concentrated fermentation broth, according to the ratio in the formula, wolfberry extract accounts for 2% and licorice extract accounts for 3%, wolfberry extract and licorice extract are added in sequence, and the fermentation broth, wolfberry extract and licorice extract are stirred at room temperature of 25°C, and the stirring speed is controlled at 400 rpm for 25 minutes until the ingredients are completely mixed; S4, the mixed fermentation broth is dried by spray drying, the inlet temperature of the spray drying is controlled at 170°C, the outlet temperature is controlled at 65°C, the air flow rate is 1.2 cubic meters per minute, and the diameter of the powder particles obtained after drying is controlled at 150 microns; S5. The prepared bitterness inhibitor powder is mixed with an auxiliary carrier in a weight percentage of 72%, and the mixture is evenly mixed in a blender. The final product is directly used in pig feed.

[0017] In this embodiment, during the fermentation process of S1, the lactic acid bacteria include Lactobacillus acidophilus, Bifidobacterium and Lactobacillus plantarum. The lactic acid bacteria content of the solution after fermentation reaches not less than 10^9 CF per milliliter. The fermentation time of the lactic acid bacteria is 72 hours, the fermentation temperature is controlled at 37°C, and the pH value is maintained at 5.5 during the fermentation process. The lactic acid bacteria have the function of enhancing the antioxidant effect during the fermentation process, thereby further reducing the impact of the bitter components in the feed on the pig herd. The combination of the lactic acid bacteria can synergistically improve the palatability of the feed while maintaining its activity. The bitterness inhibitor finally prepared can be better integrated with other ingredients to achieve the purpose of reducing the gnawing behavior of the pig herd.

[0018] In this embodiment, the active ingredient of the green tea extract is tea polyphenols, with a content of 40%. Before being added to the fermentation tank, the green tea extract is extracted with water at 80°C for 1.5 hours, and then filtered to remove insoluble impurities to obtain a pure extract. The addition of the green tea extract is used to inhibit the bitterness in the feed and cooperate with the metabolites produced by lactic acid bacteria fermentation. The addition of the green tea extract can effectively inhibit the bitterness in the feed, and has good antioxidant properties, and can cooperate with the metabolites produced by lactic acid bacteria fermentation to further improve the stability of the preparation. The tea polyphenols in the green tea extract can be combined with other ingredients to provide a more lasting bitterness inhibition effect.

[0019] In this embodiment, the polysaccharide content rich in wolfberry extract is not less than 40%. The wolfberry extract is prepared by an ultrasonic-assisted extraction process, the extraction temperature is 65°C, the extraction time is 50 minutes, and impurities are removed by centrifugation and filtration after extraction. The wolfberry extract can further enhance the immunity of the pig herd while reducing the bitterness of the feed, and has a good regulatory function, which helps to alleviate the stress response of the pig herd and reduce the gnawing behavior caused by environmental changes or feed changes. The combination of wolfberry extract and other ingredients helps to improve the overall performance of the bitterness inhibitor.

[0020] In this embodiment, the content of glycyrrhizic acid in the licorice extract is not less than 6%. The licorice extract is prepared by solvent extraction, the extraction solvent is ethanol, the concentration is 70%, the extraction temperature is 50°C, the extraction time is 1.5 hours, and the extract is concentrated by vacuum distillation and dried to obtain licorice extract powder. The licorice extract can effectively regulate the behavioral response of the pig herd, reduce the biting behavior caused by the bitterness of the feed, and relieve stress. The active ingredients in the licorice extract can work together with the lactic acid bacteria fermentation metabolites, thereby enhancing the function of the inhibitor.

[0021] In this embodiment, the auxiliary carrier is dietary fiber or starch, the particle size of the auxiliary carrier is controlled at 150 microns, and it must have good fluidity and dispersibility, and can be fully mixed with other components of the bitter inhibitor. The auxiliary carrier evenly distributes the effective ingredients of the bitter inhibitor during the preparation process, increasing the uniformity of the bitter inhibitor in each part of the feed. The auxiliary carrier can evenly distribute the effective ingredients of the bitter inhibitor during the preparation process, ensuring the uniformity of the bitter inhibitor in each part of the feed, thereby ensuring the stability and effect of the final product. The auxiliary carrier also has the function of enhancing the palatability of the feed, ensuring that the pigs can fully ingest the bitter inhibitor.

[0022] In this embodiment, the spray pressure in the spray drying step is controlled at 0.3 MPa, the inlet temperature of the spray drying is 170°C, the outlet temperature is 65°C, and the diameter of the powder particles obtained by drying is 200 μm. The spray drying process can ensure the stability of the bitterness inhibitor powder and reduce the loss of active ingredients during the processing process. By precisely controlling the temperature and pressure during the drying process, the particle size and fluidity of the final product are guaranteed, which facilitates uniform mixing with feed and improves its storage stability.

[0023] In this embodiment, the amount of the bitter inhibitor added is 0.05% per kilogram of feed. The control of the amount of addition ensures the effectiveness of the bitter inhibitor, which can effectively reduce the gnawing behavior of the pigs without having a negative impact on the palatability of the feed. Within this dosage range, the bitter inhibitor has the best effect and can ensure that the nutritional value of the feed is not affected. The uniform distribution of the bitter inhibitor in the feed is ensured by the auxiliary carrier and the mixing process to ensure that the pigs' feed intake reaches the expected effect.

[0024] Example 2: A bitterness inhibitor for reducing the biting behavior of pigs, the bitterness inhibitor comprises the following raw materials in weight percentage ratio: Green tea extract: 5%; Lactic acid bacteria: 25%; Lycium barbarum extract: 3%; Licorice extract: 4%; Auxiliary carrier (starch): 63%; The bitterness inhibitor is prepared by mixing green tea extract, lactic acid bacteria, wolfberry extract, licorice extract and an auxiliary carrier according to the above weight percentages, and then sequentially performing the following steps: S1: Mix green tea extract and lactic acid bacteria in weight percentages of 5% and 25%, dissolve the mixture in water, the amount of water used is twice the weight of the mixture, and ferment the solution in a constant temperature fermentation tank at 37°C for 48 hours; S2: After the fermentation is completed, the fermentation liquid is filtered through a 0.5 mm filter to remove insoluble solid impurities to obtain a clarified fermentation liquid, and the fermentation liquid is placed in a vacuum concentration device for vacuum concentration treatment at 60°C. The vacuum pressure is controlled at 0.08 MPa for 2 hours until the volume of the fermentation liquid is reduced to 50% of the original volume; S3: Add wolfberry extract and licorice extract to the concentrated fermentation broth in the proportion of 3% wolfberry extract and 4% licorice extract in the formula, stir the fermentation broth, wolfberry extract and licorice extract at room temperature of 20°C, and control the stirring speed at 500 rpm for 30 minutes until all ingredients are completely mixed; S4: The mixed fermentation broth is dried by spray drying, the inlet temperature of the spray drying is controlled at 160°C, the outlet temperature is controlled at 60°C, the air flow rate is 1.5 cubic meters per minute, and the diameter of the powder particles obtained after drying is controlled at 200 microns; S5: The prepared bitterness inhibitor powder is mixed with an auxiliary carrier in a weight percentage of 63%, and the mixture is uniformly mixed in a blender. The final product is directly used in pig feed.

[0025] In this embodiment, during the fermentation process of S1, the lactic acid bacteria include Lactobacillus acidophilus, Bifidobacterium and Lactobacillus plantarum. The lactic acid bacteria content of the solution after fermentation reaches not less than 10^9 CF per milliliter. The fermentation time of the lactic acid bacteria is 48 hours, the fermentation temperature is controlled at 37°C, and the pH value is maintained at 6.0 during the fermentation process. The lactic acid bacteria have the function of enhancing the antioxidant effect during the fermentation process, thereby further reducing the impact of the bitter components in the feed on the pig herd. The combination of the lactic acid bacteria can synergistically improve the palatability of the feed while maintaining its activity. The bitterness inhibitor finally prepared can be better integrated with other ingredients to achieve the purpose of reducing the gnawing behavior of the pig herd.

[0026] In this embodiment, the active ingredient of the green tea extract is tea polyphenols, with a content of 50%. Before being added to the fermentation tank, the green tea extract is extracted with water at 60°C for 1 hour, and then filtered to remove insoluble impurities to obtain a pure extract. The addition of the green tea extract is used to inhibit the bitterness in the feed and cooperate with the metabolites produced by lactic acid bacteria fermentation. The addition of the green tea extract can effectively inhibit the bitterness in the feed, and has good antioxidant properties, and can cooperate with the metabolites produced by lactic acid bacteria fermentation to further improve the stability of the preparation. The tea polyphenols in the green tea extract can be combined with other ingredients to provide a more lasting bitterness inhibition effect.

[0027] In this embodiment, the polysaccharide content rich in wolfberry extract is not less than 40%. The wolfberry extract is prepared by an ultrasonic-assisted extraction process, the extraction temperature is 50°C, the extraction time is 40 minutes, and impurities are removed by centrifugation and filtration after extraction. The wolfberry extract can further enhance the immunity of the pig herd while reducing the bitterness of the feed, and has a good regulatory function, which helps to alleviate the stress response of the pig herd and reduce the gnawing behavior caused by environmental changes or feed changes. The combination of wolfberry extract and other ingredients helps to improve the overall performance of the bitterness inhibitor.

[0028] In this embodiment, the content of glycyrrhizic acid in the licorice extract is not less than 5%. The licorice extract is prepared by solvent extraction, the extraction solvent is ethanol, the concentration is 60%, the extraction temperature is 40°C, the extraction time is 1 hour, and the extract is concentrated by vacuum distillation and dried to obtain licorice extract powder. The licorice extract can effectively regulate the behavioral response of the pig herd, reduce the biting behavior caused by the bitterness of the feed, and relieve stress. The active ingredients in the licorice extract can work together with the lactic acid bacteria fermentation metabolites, thereby enhancing the function of the inhibitor.

[0029] In this embodiment, the auxiliary carrier is dietary fiber or starch, the particle size of the auxiliary carrier is controlled at 200 microns, and it must have good fluidity and dispersibility, and can be fully mixed with other components of the bitter inhibitor. The auxiliary carrier evenly distributes the effective ingredients of the bitter inhibitor during the preparation process, increasing the uniformity of the bitter inhibitor in each part of the feed. The auxiliary carrier can evenly distribute the effective ingredients of the bitter inhibitor during the preparation process, ensuring the uniformity of the bitter inhibitor in each part of the feed, thereby ensuring the stability and effect of the final product. The auxiliary carrier also has the function of enhancing the palatability of the feed, ensuring that the pigs can fully ingest the bitter inhibitor.

[0030] In this embodiment, the spray pressure in the spray drying step is controlled at 0.4 MPa, the inlet temperature of the spray drying is 160°C, the outlet temperature is 60°C, and the diameter of the powder particles obtained by drying is 150 μm. The spray drying process can ensure the stability of the bitterness inhibitor powder and reduce the loss of active ingredients during the processing process. By precisely controlling the temperature and pressure during the drying process, the particle size and fluidity of the final product are guaranteed, which is convenient for uniform mixing with feed and improves its storage stability.

[0031] In this embodiment, the amount of the bitter inhibitor added is 0.1% per kilogram of feed. The control of the amount of addition ensures the effectiveness of the bitter inhibitor, which can effectively reduce the gnawing behavior of the pigs without having a negative impact on the palatability of the feed. Within this dosage range, the bitter inhibitor has the best effect and can ensure that the nutritional value of the feed is not affected. The uniform distribution of the bitter inhibitor in the feed is ensured by the auxiliary carrier and the mixing process to ensure that the pigs' feed intake reaches the expected effect.

[0032] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0033] The principles and implementation methods of the present invention are described in this article using specific examples. The description of the above embodiments is only used to help understand the method and core idea of ​​the present invention. At the same time, for those skilled in the art, according to the idea of ​​the present invention, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as limiting the present invention.

Claims

1. A bitterness inhibitor for reducing the biting behavior of pigs, the bitterness inhibitor comprising the following raw materials in weight percentage: Green tea extract: 2% - 5%; Lactic acid bacteria: 15% - 25%; Lycium barbarum extract: 1% - 3%; Licorice extract: 2% -4%; Auxiliary carrier: 63% - 80%; It is characterized in that The bitterness inhibitor is prepared by mixing green tea extract, lactic acid bacteria, wolfberry extract, licorice extract and an auxiliary carrier according to the above weight percentages, and the preparation method of the bitterness inhibitor is sequentially carried out through the following steps: S1. Mix green tea extract and lactic acid bacteria in a weight percentage range of 2% to 5% and 15% to 25%, dissolve the mixture in water, the amount of water used is 2-4 times the weight of the mixture, and ferment the solution in a constant temperature fermentation tank at 37°C for 48 to 72 hours; S2. After the fermentation is completed, the fermentation liquid is filtered through a 0.5 to 1.0 mm filter to remove insoluble solid impurities to obtain a clarified fermentation liquid, and the fermentation liquid is placed in a vacuum concentration device for vacuum concentration treatment at 60° C. to 70° C. The vacuum pressure is controlled at 0.08 to 0.1 MPa for 1 to 2 hours until the volume of the fermentation liquid is reduced to 30% to 50% of the original volume; S3. To the concentrated fermentation broth, according to the ratio in the formula, wolfberry extract accounts for 1% to 3%, and licorice extract accounts for 2% to 4%, wolfberry extract and licorice extract are added in sequence, and the fermentation broth, wolfberry extract and licorice extract are stirred at room temperature of 20° C. to 25° C. The stirring speed is controlled at 300 to 500 rpm for 20 to 30 minutes until the ingredients are completely mixed; S4, the mixed fermentation broth is dried by spray drying, the inlet temperature of the spray drying is controlled at 160°C to 180°C, the outlet temperature is controlled at 60°C to 70°C, the air flow rate is 1 to 1.5 cubic meters per minute, and the diameter of the powder particles obtained after drying is controlled between 100 and 300 microns; S5. Mix the prepared bitterness inhibitor powder with the auxiliary carrier in a weight percentage of 63% to 80%, mix them evenly in a blender, and the final product is directly used in pig feed.

2. A bitterness inhibitor for reducing the biting behavior of pigs and a preparation method according to claim 1, characterized in that: During the fermentation process of S1, the lactic acid bacteria include Lactobacillus acidophilus, Bifidobacterium and Lactobacillus plantarum. The lactic acid bacteria content of the solution after fermentation reaches no less than 10^9 CF per milliliter. The fermentation time of the lactic acid bacteria is 48 to 72 hours, the fermentation temperature is controlled at 37°C, and the pH value is maintained between 5.0 and 6.0 during the fermentation process.

3. A bitterness inhibitor for reducing the biting behavior of pigs and a preparation method according to claim 1, characterized in that: The active ingredient of the green tea extract is tea polyphenols, with a content of 30% to 50%. Before being added to the fermentation tank, the green tea extract is extracted with water at 60°C to 80°C for 1 to 2 hours, and then filtered to remove insoluble impurities to obtain a pure extract. The addition of the green tea extract is used to inhibit the bitterness in the feed and cooperate with the metabolites produced by lactic acid bacteria fermentation.

4. A bitterness inhibitor for reducing the biting behavior of pigs and a preparation method according to claim 1, characterized in that: The polysaccharide content in the wolfberry extract is not less than 40%. The wolfberry extract is prepared by an ultrasonic-assisted extraction process, the extraction temperature is 50°C to 70°C, the extraction time is 30 to 60 minutes, and impurities are removed by centrifugation and filtration after extraction.

5. A bitterness inhibitor for reducing the biting behavior of pigs and a preparation method according to claim 1, characterized in that: The content of glycyrrhizic acid in the licorice extract is not less than 5%. The licorice extract is prepared by a solvent extraction method, the extraction solvent is ethanol, the concentration is 60% to 80%, the extraction temperature is 40°C to 60°C, the extraction time is 1 to 2 hours, and the extract is concentrated by vacuum distillation and then dried to obtain licorice extract powder.

6. A bitterness inhibitor for reducing the biting behavior of pigs and a preparation method according to claim 1, characterized in that: The auxiliary carrier is dietary fiber or starch. The particle size of the auxiliary carrier is controlled to be between 50 and 200 microns. It must have good fluidity and dispersibility and be able to be fully mixed with other components of the bitterness inhibitor. The auxiliary carrier evenly distributes the effective ingredients of the bitterness inhibitor during the preparation process, thereby increasing the uniformity of the bitterness inhibitor in each part of the feed.

7. A bitterness inhibitor for reducing the biting behavior of pigs and a preparation method according to claim 6, characterized in that: The spray pressure in the spray drying step is controlled at 0.2 to 0.5 MPa, the inlet temperature of the spray drying is 160°C to 180°C, the outlet temperature is 60°C to 70°C, and the diameter of the powder particles obtained by drying is 100 to 300 microns.

8. A bitterness inhibitor for reducing the biting behavior of pigs and a preparation method according to claim 1, characterized in that: The bitterness inhibitor is added in an amount of 0.05% to 0.1% per kilogram of feed, and the control of the added amount ensures the effectiveness of the bitterness inhibitor.

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