Biological utilization method of brewer's grains and feed

Abstract

The invention belongs to the technical field of biology, and discloses a biological utilization method of brewer's grains, which comprises the following steps: fermenting a solid culture medium containing the brewer's grains by adopting a strain to obtain a biological feed; the strain contains aspergillus oryzae. Aspergillus oryzae is adopted as one of zymophytes and can significantly reduce the content of pentosan, and as a preferable scheme, the aspergillus oryzae, lactobacillus plantarum and bacillus subtilis are combined to further reduce the content of pentosan, improve the content of crude protein and improve the application value of the feed. Meanwhile, the invention further provides the biological feed prepared on the basis of the method and application of the biological feed.

Description

Technical Field

[0001] The invention relates to the field of biotechnology, and in particular to a biological utilization method of brewer's grains and feed. Background Art

[0002] Brewer's grains are rich in nutrients such as protein, amino acids, vitamins, minerals, and bioactive ingredients such as polyphenols. They are rich in nutritional value, high in yield, and low in price, and have good potential for feed development.

[0003] Regarding the utilization of brewer's grains, see the following literature:

[0004] Publication No. CN112401055A, the subject is a fresh beer grains fermented feed additive and a preparation method, which uses Lactobacillus plantarum, Clostridium butyricum, Bacillus subtilis and Candida utilis to ferment beer grains.

[0005] Using brewer's grains for animal feeding can reduce production costs, save feed resources such as corn and soybean meal, and alleviate the pressure of feed resource shortage in my country. However, the content of non-starch polysaccharides such as pentosan and cellulose in brewer's grains is relatively high, accounting for 30-50% of the dry weight of brewer's grains. High content of non-starch polysaccharides will reduce the digestibility of nutrients, leading to malnutrition of animals and impaired production performance, which seriously limits the application of brewer's grains in animal breeding.

[0006] After verification, we found that Lactobacillus plantarum has a certain effect on increasing the crude protein content, and Bacillus subtilis has a certain effect on the degradation of pentosan.

[0007] However, using only these two strains of bacteria is far from meeting our requirements for pentosan degradation.

[0008] The technical problem solved in this case is how to improve the degradation level of pentosan in brewer's grains. Summary of the invention

[0009] The object of the present invention is to provide a biological utilization method of brewer's grains, which adopts Aspergillus oryzae as one of the fermentation bacteria, and can significantly reduce the content of pentosan. As a preferred embodiment, Aspergillus oryzae, Lactobacillus plantarum and Bacillus subtilis are used in combination, which can further reduce the content of pentosan, increase the content of crude protein, and improve the application value of feed.

[0010] At the same time, the present invention also provides biological feed prepared based on the method and application thereof.

[0011] To achieve the above objectives, this application discloses:

[0012] The invention discloses a biological method for utilizing brewer's grains, which comprises fermenting a solid culture medium containing brewer's grains with bacterial strains to obtain biological feed; the bacterial strains contain Aspergillus oryzae.

[0013] In the above-mentioned biological utilization method of brewer's grains, the bacterial species also contain Lactobacillus plantarum and Bacillus subtilis.

[0014] In the above-mentioned biological utilization method of brewer's grains, the bacteria are inoculated into a solid culture medium in the form of a composite bacteria; the inoculation weight ratio of the solid culture medium to the composite bacteria is 100:5-9; the concentration of each bacteria in the composite bacteria is:

[0015] Aspergillus oryzae spores (0.8~1.2)×10 7 Pieces / mL;

[0016] Lactobacillus plantarum (0.8~1.2)×10 10 CFU / mL;

[0017] Bacillus subtilis (0.8~1.2)×10 8 CFU / mL.

[0018] In the above-mentioned biological utilization method of brewer's grains, the bacteria are inoculated into the solid culture medium in the form of composite bacteria; the inoculation weight ratio of the solid culture medium and the composite bacteria is 100:7; the concentration of each bacteria in the composite bacteria is:

[0019] Aspergillus oryzae spores 1×10 7 Pieces / mL;

[0020] Lactobacillus plantarum 1×10 10 CFU / mL;

[0021] Bacillus subtilis 1×10 8 CFU / mL.

[0022] In the above-mentioned biological utilization method of brewer's grains, the main ingredient of the solid culture medium is brewer's grains, and the auxiliary ingredient is bran; the solid culture medium is also added with brown sugar equivalent to 3-7% of the total weight of the solid culture medium and ammonium sulfate equivalent to 0.5-1.5% of the total weight of the solid culture medium;

[0023] The weight ratio of brewer's grains to bran is 100:10-30;

[0024] The water content of the solid culture medium is 40-60wt%.

[0025] In the above-mentioned method for biologically utilizing brewer's grains, xylanase is added to the solid culture medium during or after fermentation to perform enzymatic hydrolysis.

[0026] In the above-mentioned method for biological utilization of brewer's grains, the added amount of xylanase is 200-800 U per gram of solid culture medium.

[0027] In the above-mentioned biological utilization method of brewer's grains, the fermentation time is 5 to 7 days and the fermentation temperature is 28 to 32°C.

[0028] Meanwhile, the present invention also discloses a biological feed, which is prepared by any of the above methods.

[0029] Finally, the present invention also discloses a chicken feed, comprising a diet and the biological feed as described above, wherein the weight ratio of the diet to the biological feed is 70-90:10-30.

[0030] This application has at least the following beneficial effects:

[0031] The present invention uses brewer's grains as the research object, and screens strains that can better degrade non-starch polysaccharides in brewer's grains. All strains involved in the screening include: Trichoderma viride, Aspergillus oryzae, Trichoderma reesei, Lactobacillus plantarum, Bacillus subtilis, Bacillus velez, and Bacillus amyloliquefaciens. After the strain screening is completed, other fermentation conditions and enzymolysis conditions are optimized.

[0032] The present invention adopts Aspergillus oryzae as one of the fermentation bacteria, which can significantly reduce the content of pentosan. As a preferred embodiment, Aspergillus oryzae, Lactobacillus plantarum and Bacillus subtilis are used in combination to further reduce the content of pentosan, increase the content of crude protein and improve the application value of the feed. DETAILED DESCRIPTION

[0033] The present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. In the description of the present invention, it should be noted that, if no specific conditions are specified in the embodiments, the conditions are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0034] Part 1 Introduction to Raw Materials

[0035] The general nutritional composition of brewer's grains and bran is shown in Table 1;

[0036] Table 1 General nutritional composition of brewer's grains and bran (%)

[0037] project Brewer's grains Bran Moisture 10.74～13.36 9.27～11.24 Crude Protein 25.37～27.59 19.94～18.92 Coarse ash 8.98～9.63 5.37～5.93 Neutral detergent fiber 27.66～38.62 48.96～52.89 Acid detergent fiber 20.88～29.78 14.60～15.22 Acid washing lignin 6.34～15.42 3.61～3.68

[0038] The sources of Trichoderma viride, Aspergillus oryzae, Trichoderma reesei, Lactobacillus plantarum, Bacillus subtilis, Bacillus velez, and Bacillus amyloliquefaciens are as follows:

[0039] Trichoderma viride: Guangdong Microbiological Culture Collection Center GDMCC 3.548;

[0040] Aspergillus oryzae: Guangdong Microbiological Culture Collection Center GDMCC 3.545;

[0041] Trichoderma reesei: Guangdong Microbiological Culture Collection Center GDMCC 3.523;

[0042] Lactobacillus plantarum: Guangdong Microbiological Culture Collection Center GDMCC 1.140;

[0043] Bacillus subtilis: Guangdong Huankai Microbiological Technology Co., Ltd. FSCC 115037;

[0044] Bacillus Velez: Guangdong Microbiological Culture Collection Center GDMCC 1.1835;

[0045] Bacillus amyloliquefaciens: Guangdong Microbiological Culture Collection Center GDMCC 1.129;

[0046] Xylanase: SDG-2409 from Ningxia Xiasheng Industrial Group Co., Ltd.

[0047] Trichoderma viride, Aspergillus oryzae, Trichoderma reesei, Lactobacillus plantarum, Bacillus subtilis, Bacillus velez, and Bacillus amyloliquefaciens were purchased from Guangdong Microbiological Culture Collection Center; xylanase was purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0048] Part II Preliminary screening of bacterial strains

[0049] The solid culture medium was fermented using a single bacterial strain shown in Table 2;

[0050] The water content of the solid culture medium was 50wt%; the main components of the solid culture medium were brewer's grains and bran, and the weight ratio of the two was 8:2; the solid culture medium also contained 5wt% brown sugar and 1wt% ammonium sulfate, and the inoculation amount of a single strain was 5wt%. The strains in Table 1 were all used in activated bacterial liquid, and the concentration of the mold liquid was 4×10 7 / mL, the bacterial liquid concentration is 6×10 8 CFU / mL, the fermentation time was 6 days, the fermentation temperature was 30°C, the initial pH was 6.5, and the fermentation was sealed (not strictly anaerobic, just seal the material with a fermentation bag and squeeze out the air).

[0051] For the strains, and the content of pentosan and crude protein in the brewer's grains before and after fermentation, refer to Table 2;

[0052] Table 2 Effects of different strains on the content of pentosan and crude protein in brewer's grains

[0053] project Pentosan / % Crude protein / % Before fermentation 9.34a 26.59cde Trichoderma virens 9.29ab 26.41de Aspergillus oryzae 8.73c 26.00e Trichoderma reesei 9.13abc 26.20de Lactobacillus plantarum 9.42a 27.63ab Bacillus subtilis 8.82bc 27.38abc Bacillus Velez 9.18abc 26.83bcd Bacillus amyloliquefaciens 9.03abc 26.45de

[0054] The above experimental results show that:

[0055] Fermentation of brewer's grains with Aspergillus oryzae and Bacillus subtilis can significantly reduce the pentosan content, and fermentation with Lactobacillus plantarum can significantly increase the crude protein content. Subsequent experiments were conducted using at least one or both of Aspergillus oryzae and Lactobacillus plantarum and Bacillus subtilis.

[0056] Part III Screening of composite strains

[0057] The solid culture medium was fermented using the composite bacterial strains shown in Table 3;

[0058] Among them, the moisture content of the solid culture medium is 50wt%; the main components of the solid culture medium are brewer's grains and bran, and the weight ratio of the two is 8:2; the solid culture medium also contains 5wt% brown sugar and 1wt% ammonium sulfate, the inoculation amount of a single strain is 5wt%, the strains in Table 1 are all used with activated bacterial liquid, the fermentation time is 6 days, the fermentation temperature is 30°C, the initial pH is 6.5, and the fermentation is sealed fermentation.

[0059] For the strains, and the content of pentosan and crude protein in the brewer's grains before and after fermentation, refer to Table 2;

[0060] Table 3 Effects of different strains on the content of pentosan and crude protein in brewer's grains

[0061] project Pentosan / % Crude protein / % Before fermentation 9.34a 26.59c Aspergillus oryzae + Bacillus subtilis 8.55c 26.92bc Lactobacillus plantarum + Bacillus subtilis 8.97ab 27.55ab Aspergillus oryzae + Lactobacillus plantarum + Bacillus subtilis 8.48c 27.88a

[0062] Among them, the concentration of Aspergillus oryzae spores in the bacterial solution formed by Aspergillus oryzae + Bacillus subtilis is 1×10 8 / mL, Bacillus subtilis is 1×10 8 CFU / mL;

[0063] In the bacterial solution formed by Lactobacillus plantarum + Bacillus subtilis, the concentration of Lactobacillus plantarum is 1×10 8 CFU / mL, Bacillus subtilis is 1×10 8 CFU / mL;

[0064] In the bacterial solution formed by Aspergillus oryzae + Lactobacillus plantarum + Bacillus subtilis, the concentration of Aspergillus oryzae spores is 0.5×10 8 / mL; the concentration of Lactobacillus plantarum was 0.5×10 8 CFU / mL, Bacillus subtilis is 1×10 8 CFU / mL.

[0065] The above experiments show that Aspergillus oryzae + Lactobacillus plantarum + Bacillus subtilis is the best choice for composite bacteria. The composite bacteria were used as test bacteria for subsequent fermentation experiments.

[0066] Part IV Orthogonal experimental optimization of composite strains and fermentation process conditions

[0067] Bran was used as auxiliary material, the initial conditions were brewer's grains / bran = 8 / 2, brown sugar addition amount was 5%, ammonium sulfate addition amount was 1%, bacterial inoculation amount was 5% (composite bacteria: Aspergillus oryzae spores 1×10 7 / mL, Lactobacillus plantarum 1×10 10 CFU / mL, Bacillus subtilis 1×10 8 CFU / mL), moisture content 50%, fermentation time 6d, initial pH 6.5, temperature 30℃, single factor test was carried out on the amount of brown sugar added and the amount of ammonium sulfate added.

[0068] 4.1 Effect of brown sugar addition on the content of pentosan in brewer's grains

[0069] The results are shown in Table 4;

[0070] Table 4 Effect of brown sugar addition on the content of brewer's grains pentosan (wt%)

[0071]

[0072] As shown in Table 4, with the increase of brown sugar addition, the pentosan content after fermentation showed a trend of first decreasing and then increasing. When the brown sugar addition amount was 5wt%, the pentosan content reached the lowest and the degradation rate was the highest. Therefore, the optimal addition amount of brown sugar was 5wt%.

[0073] 4.2 Effect of ammonium sulfate addition on the content of pentosan in brewer's grains

[0074] The results are shown in Table 5;

[0075] Table 5 Effect of ammonium sulfate addition on the content of brewer's grains pentosan (wt%)

[0076]

[0077]

[0078] It can be seen from Table 5 that when the amount of ammonium sulfate added is 1.0wt%, the pentosan content reaches the lowest and the degradation rate is the highest. Therefore, the optimal amount of ammonium sulfate added is 1.0wt%.

[0079] 4.3 Orthogonal experiment optimization of fermentation process

[0080] Orthogonal experiments were conducted on the amount of bran added, the amount of bacterial inoculation, the moisture content of the culture medium, and the fermentation time. The specific parameters can be seen in Table 6, the variance analysis of pentosan degradation rate in the orthogonal experiment of fermentation process can be seen in Table 7, and the multiple comparisons of variance analysis of pentosan degradation rate in the orthogonal experiment of fermentation process can be seen in Table 8;

[0081] Table 6 Analysis of the range of pentosan degradation rate in orthogonal test of fermentation process

[0082]

[0083] Table 7 Analysis of variance of pentosan degradation rate in orthogonal test of fermentation process

[0084]

[0085]

[0086] Table 8 Fermentation process orthogonal test pentosan degradation rate variance analysis multiple comparisons

[0087]

[0088] From the results of the range analysis in Table 6, it can be seen that the optimal combination is A3B2C1D2. The variance analysis results in Tables 7 and 8 show that A bran addition, B bacteria inoculation, and D fermentation time are significant factors affecting the degradation rate of fermented pentosan. The optimal amount of bran addition is 30%, and the optimal inoculation of composite bacteria is 7%, which is consistent with the results of the range analysis. There is no significant difference between the results of fermentation time 5d and 6d. The fermentation time is 5d. C moisture content has no significant effect on the degradation rate of pentosan. According to the results of the range analysis, the moisture content is 40%. In summary, the optimal combination is A3B2C1D1.

[0089] 4.4 Verification of orthogonal test results

[0090] The optimal fermentation conditions obtained by the orthogonal test in 4.3 were used, and the results are shown in Table 9. The pH dropped from the initial 6.50 to 4.25, and the pentosan degradation rate reached 13.43%.

[0091] Table 9 Effect of optimal fermentation conditions of orthogonal experiment on pentosan content and pH

[0092] project pH Pentosan / % Pentosan degradation rate / % Before fermentation 6.50 12.62a After fermentation 4.25 10.92b 13.43

[0093] Summary: Through the above experiments, we can know that the optimal process parameters for fermentation using Aspergillus oryzae, Lactobacillus plantarum and Bacillus subtilis as composite bacteria are: 5wt% brown sugar addition; 1.0wt% ammonium sulfate addition; the weight ratio of brewer's grains and bran is 7:3; the optimal inoculation amount of composite bacteria is 7wt%; the fermentation time is 5 or 6 days; and the moisture content is 40wt%.

[0094] Part V Research on bacterial enzyme compound fermentation technology

[0095] 5.1 Study on the amount of xylanase added

[0096] After fermentation under the optimal conditions obtained by orthogonal experiment, different amounts of xylanase (200, 400, 600, 800 U / g fermentation sample) were added, mixed evenly, and enzymatic hydrolysis was carried out at 30°C for 1 day to explore the feasibility of enzymatic hydrolysis after fermentation and the effect of xylanase addition on pH and pentosan content.

[0097] As shown in Table 10, when the addition amount of xylanase was 800U / g fermentation sample, the pentosan content was the lowest and the pentosan degradation rate was the highest, which was not significantly different from when 600U / g fermentation sample was added. In order to save costs, the optimal addition amount of xylanase was 600U / g fermentation sample.

[0098] Since enzymatic hydrolysis after fermentation is cumbersome, the pH value will rise, and the fermented sample will easily deteriorate after contact with air. If the sample is not used in time after adding enzyme, it will produce odor. Therefore, the feasibility of enzymatic hydrolysis after fermentation is poor, and the method of simultaneous fermentation and enzymatic hydrolysis (hereinafter referred to as bacterial enzyme synergistic fermentation) is considered.

[0099] Table 10 Effect of enzyme addition on pentosan content

[0100] project pH Pentosan / % Pentosan degradation rate / % Before fermentation 6.50 12.62a After fermentation 4.25 10.92b 13.43c 200U / g fermentation sample 4.38 10.94b 13.28c 400U / g fermentation sample 4.41 10.76bc 14.74bc 600U / g fermentation sample 4.48 10.29bc 18.42ab 800U / g fermentation sample 4.51 10.09c 19.99a

[0101] 5.2 Enzymatic hydrolysis method

[0102] Table 11 shows the comparison results of the two methods of 6 days of bacterial enzyme synergistic fermentation and 1 day of enzymatic hydrolysis after 5 days of fermentation. The degradation rate of pentosan by bacterial enzyme synergistic fermentation is significantly higher than that by enzymatic hydrolysis after fermentation, and the pH value is lower, so bacterial enzyme synergistic fermentation is better.

[0103] Table 11 Comparison of bacterial enzyme synergistic fermentation and post-fermentation enzymatic hydrolysis

[0104] project pH Pentosan / % Pentosan degradation rate / % Before fermentation 6.5 13.52a Bacteria and enzymes synergistic fermentation for 6 days 4.27 11.00c 18.65a Fermentation for 5 days and enzymatic hydrolysis for 1 day 4.38 11.48b 15.08b

[0105] 5.3 Effect of bacterial enzyme synergistic fermentation time on pentosan content and pH

[0106] Based on the optimal conditions obtained from the orthogonal test, 600 U of xylanase was added per gram of wet material and fermented at 30°C to explore the effect of bacterial enzyme synergistic fermentation time on pentosan content and pH. As shown in Table 12, with the passage of time, the pentosan content and pH showed an overall downward trend.

[0107] Table 12 Effect of bacterial enzyme synergistic fermentation time on pentosan content and pH

[0108] project pH Pentosan / % Pentosan degradation rate / % Before fermentation 6.50 13.86a Bacteria-enzyme synergistic fermentation 1 day 4.64 12.00c 13.46e Bacteria and enzymes synergistic fermentation 3D 4.30 11.08d 20.04d Bacteria and enzymes synergistic fermentation 5 days 4.32 11.03d 20.46cd Bacteria and enzymes synergistic fermentation for 6 days 4.27 10.42e 24.82b

[0109] 5.4 Content of conventional nutrients before and after fermentation and bacterial enzyme co-fermentation

[0110] The crude protein content after fermentation and enzyme-assisted fermentation was significantly higher than that before fermentation, while the neutral detergent fiber and hemicellulose contents were significantly lower. The hemicellulose content was lowest at 6 days after enzyme-assisted fermentation, which was significantly different from that before fermentation, 5 days after enzyme-assisted fermentation and 5 days after fermentation with only bacteria.

[0111] Table 13 Conventional nutritional components before and after fermentation and bacterial enzyme synergistic fermentation, %

[0112] project Before fermentation Only add bacteria to ferment for 5 days Bacterial enzyme synergistic 5d Bacterial enzyme synergistic 6d Moisture 46.40a 45.10b 45.48b 45.54b Crude Protein 24.35b 25.49a 25.44a 25.85a Coarse ash 9.46b 9.65b 12.82a 12.49a Crude fat 2.41 2.70 2.38 2.50 Crude Fiber 16.37 16.21 16.31 15.59 Neutral detergent fiber 38.01a 33.57b 35.10b 33.66b Acid detergent fiber 21.76ab 20.62b 22.44a 21.70ab Acid washing lignin 8.88ab 8.43b 9.33a 8.99ab Hemicellulose 16.25a 12.96b 12.66b 11.96c

[0113] Summary: Through the above experiments, we can know that on the basis of the optimal fermentation conditions in the fourth part, by adding xylanase and adopting the method of simultaneous fermentation and enzymatic hydrolysis, the degradation rate of pentosan will increase with the extension of time. From a comprehensive point of view, it is recommended that the fermentation time be 5 or 6 days when fermentation and enzymatic hydrolysis are carried out simultaneously; the economic amount of xylanase added is 600U / g.

[0114] Summary: Through the experiments in the first to fifth parts above, we can clearly understand the following technical points:

[0115] 1. From the perspective of pentosan degradation, Aspergillus oryzae must be used; from the perspective of efficiency and economy, the preferred composite bacteria are Aspergillus oryzae, Lactobacillus plantarum, and Bacillus subtilis.

[0116] 2. The inoculation amount can be 5-9wt%, preferably 7wt%;

[0117] 3. The water content of the solid culture medium is 40-60wt%, the amount of brown sugar added is 3-7wt%, preferably 5wt%, and the amount of ammonium sulfate is 0.5-1.5wt%, preferably 1wt%;

[0118] 4. The fermentation time is 5 to 7 days, and the fermentation temperature is 28 to 32°C, preferably 5 or 6 days;

[0119] 5. It is preferred to use xylanase, with an economic dosage of 600 U / g.

[0120] Part VI: Breeding Experiment

[0121] The solid culture medium was fermented by the simultaneous fermentation and enzymolysis method of the fifth part. The fermentation process and the optimal adjustment of the culture medium adopted the optimized conditions of the fourth part. The dosage of xylanase was 600U / g, and the brewer's grains fermented by bacteria and enzymes were obtained.

[0122] The solid culture medium is fermented using the fermentation conditions of the fourth part, and the fermentation process and the optimal adjustment of the culture medium are adjusted using the optimized conditions of the fourth part to obtain fermented brewer's grains.

[0123] The above-mentioned bacterial enzymes synergistically fermented brewer's grains, and fermented brewer's grains for subsequent experiments.

[0124] 6.1 Experimental design and experimental diets

[0125] The experiment selected 90-day-old, healthy Qingyuan hens of similar weight, and divided them into 3 treatments according to a single-factor experimental design, with 8 replicates in each group and 15 chickens in each replicate. The 3 treatment groups were: the control group was fed a basic diet, and the experimental group was fed with 20% fermented brewer's grains and fermented brewer's grains co-fermented with bacterial enzymes. The chickens were pre-fed for 3 days before the start of the experiment, and the formal trial period was 30 days. During the trial, they were free to eat and drink water. The experimental basal feed was prepared in accordance with the national agricultural industry standard "Nutrient Requirements of Yellow-Feathered Broilers" (NY / T3645-2020).

[0126] Table 14 Experimental diet composition and nutritional level (%)

[0127]

[0128] 6.2 Growth performance

[0129] The feeding management and environmental conditions of each treatment group were basically the same. The growth and health of the chickens were observed every day. At the beginning and end of the experiment, all experimental chickens were weighed in pens, and the feed intake of each pen was recorded every day to calculate the average daily feed intake, average daily weight gain and feed-to-weight ratio.

[0130] It can be seen from Table 15 that fermented brewer's grains and fermented brewer's grains with bacterial enzymes had no negative impact on the growth performance of Qingyuan Ma chicken.

[0131] Table 15 Effect of fermented brewer's grains on the growth performance of Qingyuan Ma chicken

[0132]

[0133]

[0134] 6.3 Slaughter performance

[0135] After the feeding experiment, two chickens with close to average weight were selected from each replicate group (a total of 16 broilers in each group) and slaughtered after fasting for about 12 hours. The live weight, carcass weight, breast muscle rate, leg muscle rate, abdominal fat rate, half-eviscerated rate, and full-eviscerated rate were determined according to the determination methods in "Terminology and Statistical Methods for Poultry Production Performance" NY / T 823-2020.

[0136] It can be seen from Table 16 that fermented brewer's grains and fermented brewer's grains with bacterial enzymes had no negative impact on the slaughter performance of Qingyuan Ma chicken.

[0137] Table 16 Effect of fermented brewer's grains on slaughter performance of Qingyuan Ma chicken (%)

[0138]

[0139] 6.4 Organ Index

[0140] After the feeding experiment, two chickens with near average weight were selected from each replicate group (a total of 16 broilers in each group) and slaughtered after fasting for about 12 hours. The chickens were killed by cutting the carotid artery. After plucking and weighing, the organs were removed and weighed. Organ index (g / kg) = organ weight (g) / carcass weight (kg).

[0141] It can be seen from Table 17 that fermented brewer's grains and fermented brewer's grains with bacterial enzymes had no negative impact on the organ indexes of Qingyuan Ma chicken.

[0142] Table 17 Effect of fermented brewer's grains on organ index of Qingyuan Ma chicken (g / kg)

[0143]

[0144]

[0145] It can be seen from the above experiments that the fermented brewer's grains and the fermented brewer's grains with bacterial enzymes in the present invention can replace corn and soybean meal to produce similar feeding efficiency, realize the recycling of waste and reduce breeding costs.

[0146] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

Claims

1. A biological method for utilizing brewer's grains, characterized in that: The biological feed is obtained by fermenting a solid culture medium containing brewer's grains with bacterial strains; the bacterial strains contain Aspergillus oryzae.

2. The biological utilization method of brewer's grains according to claim 1, characterized in that: The strains also contain Lactobacillus plantarum and Bacillus subtilis.

3. The biological utilization method of brewer's grains according to claim 2, characterized in that: The bacterial strains are inoculated into a solid culture medium in the form of a composite bacteria; the inoculation weight ratio of the solid culture medium to the composite bacteria is 100:5-9; the concentration of each bacteria in the composite bacteria is: Aspergillus oryzae spores (0.8~1.2)×10 7 Pieces / mL; Lactobacillus plantarum (0.8~1.2)×10 10 CFU / mL; Bacillus subtilis (0.8~1.2)×10 8 CFU / mL.

4. The biological utilization method of brewer's grains according to claim 3, characterized in that: The bacterial strains are inoculated into the solid culture medium in the form of composite bacteria; the inoculation weight ratio of the solid culture medium and the composite bacteria is 100:7; the concentration of each bacteria in the composite bacteria is: Aspergillus oryzae spores 1×10 7 Pieces / mL; Lactobacillus plantarum 1×10 10 CFU / mL; Bacillus subtilis 1×10 8 CFU / mL.

5. The biological utilization method of brewer's grains according to claim 1, characterized in that: The main material of the solid culture medium is brewer's grains, and the auxiliary material is bran; the solid culture medium is also added with brown sugar equivalent to 3-7% of the total weight of the solid culture medium and ammonium sulfate equivalent to 0.5-1.5% of the total weight of the solid culture medium; The weight ratio of brewer's grains to bran is 100:10-30; The water content of the solid culture medium is 40-60wt%.

6. The biological utilization method of brewer's grains according to claim 1, characterized in that: During or after fermentation, xylanase is added to the solid medium for enzymatic hydrolysis.

7. The biological utilization method of brewer's grains according to claim 6, characterized in that: The added amount of the xylanase is 200-800 U per gram of solid culture medium.

8. The biological utilization method of brewer's grains according to claim 1, characterized in that: The fermentation time is 5 to 7 days, and the fermentation temperature is 28 to 32°C.

9. A biological feed, characterized in that: The method is prepared by any one of claims 1 to 8.

10. A chicken feed, characterized in that: It comprises a diet and the biological feed as claimed in claim 9, wherein the weight ratio of the diet to the biological feed is 70-90:10-30.

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