Method for captive fattening and abdominal fat reduction of southern beef cattle in winter and spring

Abstract

The invention relates to the technical field of livestock and poultry breeding, in particular to a method for captive fattening and abdominal fat reduction of southern beef cattle in winter and spring. The method aims to solve the technical problems that the abdominal fat rate of a southern beef cattle captive breeding mode is far higher than that of a northern area, breeding benefits are low, and the environment is polluted due to the fact that characteristic agricultural and sideline resources in part of areas are low in additional value and accumulated. According to the method for reducing abdominal fat by captive fattening of beef cattle in winter and spring southern areas, different proportions of vinasse combinations, different proportions of traditional Chinese medicine residue combinations, orange residue leavening and other industrial and agricultural side wastes are fermented to form mixed coarse food grains, and the mixed coarse food grains are used as coarse feed for beef cattle breeding and replace part of concentrated feed, so that on the basis of reducing the breeding cost of beef cattle breeding, the yield of beef cattle breeding is increased. The abdominal fat rate is efficiently reduced, and the effect of greatly reducing the abdominal fat in efficient fattening of beef cattle in winter and spring in a southern captive mode is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of livestock and poultry breeding, and in particular to a method for reducing abdominal fat during fattening of southern beef cattle in winter and spring. Background Art

[0002] With the adjustment of human meat consumption structure and the improvement of living standards, the consumption of beef has increased year by year, especially in the south and coastal developed areas, where the demand for beef is huge. In view of the grassland ecological protection and insufficient light and heat, it is difficult for the northern beef cattle breeding to have a large growth point. The southern beef cattle breeding has become a new growth point in my country's beef cattle breeding due to the abundant light and heat, high forage yield and huge consumption. However, due to the climate difference between the north and the south, the abdominal fat content of beef cattle raised in the south has always been much higher than that in the north. The proportion of abdominal fat content (abdominal fat rate) is as high as 15%, which is much higher than the 5% of beef cattle of the same weight in the north. This leads to the market competitiveness and breeding efficiency of beef cattle raised in the south. For example, the value of beef oil (fat) is extremely low, with a price of about 2 yuan / kg, while the value of beef is about 50 yuan / kg, which is much lower than that of beef cattle of the same weight in the north. This directly reduces the development potential of beef cattle fatting in the south. For the southern beef cattle breeding industry, how to reduce the abdominal fat of beef cattle and improve the breeding efficiency of beef cattle in the south through technical means is of great significance to the development of the southern beef cattle industry and the promotion of the adjustment of the national animal husbandry industry structure.

[0003] At present, some production practitioners and experts have been able to reduce the abdominal fat of southern beef cattle to a certain extent through innovative breeding exploration, such as grazing mode and fermentation bed breeding mode; Limitations of grazing mode: grazing can reduce the abdominal fat rate by 3-10%, but the characteristics of the high mountains and hills in the south are that there is little grazing land and the mountains are high, which is not suitable for grazing, limiting the potential of beef cattle breeding in the south, and contrary to the national policy orientation of vigorously developing beef cattle breeding in the south. Beef cattle breeding in the south mainly increases the breeding volume through the pen mode; Fermentation bed mode: It can reduce the abdominal fat rate of beef cattle by 3-5% to a certain extent, but due to the high and humid climate in the south, the fermentation bed is prone to bed death, the maintenance cost of the bedding is high, and it is not easy for the beef cattle to be healthy; Therefore, grazing or fermentation bed breeding mode is not an efficient method to effectively reduce the abdominal fat rate of beef cattle breeding in the south. At the same time, some producers use the method of adding Chinese medicine fermentation products to the feed to reduce the abdominal fat rate of beef cattle breeding, but the reduction effect is limited and the cost is high; Some producers also use changes in some raw materials to reduce the abdominal fat rate to a certain extent, but the results are not obvious.

[0004] Therefore, it is of great significance to urgently explore an efficient and low-cost method for reducing the abdominal fat of beef cattle under the southern captive breeding model. By utilizing the characteristic resources in the southern region to innovate breeding methods for beef cattle breeding, it is of great significance to efficiently reduce the abdominal fat of beef cattle fattening in winter and spring under the southern captive breeding model. In view of this, the present invention is proposed. Summary of the invention

[0005] The purpose of the present invention is to provide a method for reducing abdominal fat in fattening beef cattle in the south during winter and spring, so as to solve the technical problems of high abdominal fat content and poor breeding efficiency in the beef cattle enclosure mode under southern climatic conditions.

[0006] The scheme of the invention provides a method for reducing abdominal fat in fattening beef cattle in the south during winter and spring: feed prepared by mixing mixed coarse grains and concentrated feed is fed to the beef cattle during the fattening period, the mixed coarse grains are mixed with wine lees fermentation product, orange residue fermentation product, composite Chinese medicine residue and hay in the ratio of 25-35:15-30:25-40:10-20, plant lactobacillus, fermented lactobacillus, lactobacillus paracasei and phytase are added, fermented in an anaerobic environment at 30-37°C for 30d-50d, the ratio of the mixed coarse grains to the concentrated feed is 50-80:20-50, and the beef cattle are fed for 2-3 months during the fattening period.

[0007] Preferably, the distiller's grains fermentation product is prepared by mixing 1-2 kinds of glutinous rice distiller's grains and red rice distiller's grains with 1-2 kinds of Zhanggong distiller's grains and Si Te distiller's grains in a ratio of 10-30:70-90, adding sugar-activated Aspergillus oryzae, Bacillus subtilis, Bacillus licheniformis, xylanase, mannanase and laccase, and first fermenting in an aerobic environment at 32°C-35°C for 22h-26h, and then fermenting in an aerobic environment at 28°C-30°C for 12h-16h.

[0008] Preferably, the orange residue fermentation product is prepared by mixing navel orange residue and stevia residue in a ratio of 50-60:40-50, adding Lactobacillus fermentum, Lactobacillus plantarum, Bacillus subtilis and protease, and fermenting for 8-12 days.

[0009] Preferably, the composite Chinese medicine residue is mixed with 25%-35% Codonopsis pilosula residue, 22%-30% Lycium barbarum residue, 16%-22% Panax notoginseng residue, 8%-15% Ganoderma lucidum residue, 7%-12% almond residue, and 1%-5% ginger residue, and Aspergillus oryzae, Bacillus subtilis, Bacillus licheniformis, xylanase, and mannanase are added, and fermented in an aerobic environment at 30°C-35°C for 3d-5d.

[0010] Preferably, the mixed coarse grains are mixed with fermented wine lees, fermented orange residues, composite Chinese medicine residues and hay in the ratio of 30:20:35:15, and activated 0.005%-0.008% Lactobacillus plantarum, 0.01%-0.018% Lactobacillus fermentum, 0.01%-0.02% Lactobacillus paracasei and 0.01%-0.02% phytase are added for fermentation.

[0011] Preferably, the fermented distiller's grains are mixed with glutinous rice distiller's grains, Zhanggong distiller's grains, and Si Te distiller's grains in the ratio of 20:50:30, and activated 0.04%-0.06% Aspergillus oryzae, 0.005%-0.015% Bacillus subtilis, 0.005%-0.02% Bacillus licheniformis, 0.005%-0.01% xylanase, 0.005%-0.01% mannanase, and 0.01%-0.02% laccase are added for fermentation.

[0012] Preferably, the orange residue fermentation product is fermented by adding 0.005%-0.02% Lactobacillus fermentum, 0.005%-0.01% Lactobacillus plantarum, 0.01%-0.02% Bacillus subtilis and 0.01%-0.03% protease.

[0013] Preferably, the composite Chinese medicine residue is composed of 30% Codonopsis pilosula residue, 27% Lycium barbarum residue, 20% Panax notoginseng residue, 10% Ganoderma lucidum residue, 10% almond residue, and 3% ginger residue, and is fermented by adding 0.07%-0.09% Aspergillus oryzae, 0.01%-0.02% Bacillus subtilis, 0.01%-0.02% Bacillus licheniformis, 0.01%-0.03% xylanase, and 0.01%-0.03% mannanase.

[0014] Preferably, in winter and spring, when the western hybrid cattle are kept in pen, the ratio of mixed coarse grains and concentrated feed is 55-65:35-45 when they are 450-550 kg, and the ratio of mixed coarse grains and concentrated feed is 50-55:45-50 when they are 550 kg until they are slaughtered.

[0015] Preferably, in winter and spring, when local yellow cattle are kept in captivity and the ratio of mixed coarse grains to concentrated feed is 60-65:35-40 when they are 250-300 kg, and the proportion of mixed coarse grains fed to local yellow cattle from 300 kg to slaughter is reduced to 55%.

[0016] The method provided in this scheme for reducing abdominal fat by fattening southern beef cattle in winter and spring has the following advantages: 1. The present invention uses a high-efficiency combination of multiple roughages to ferment and form mixed coarse grains, which are used as roughage for fattening beef cattle, and effectively reduce the abdominal fat rate of fattening beef cattle in the southern winter and spring, from as high as 15% abdominal fat to 1.5%, solving the technical problem of low efficiency of reducing abdominal fat by a single type of raw material method. For example, the rate can only be reduced to between 7% and 9% after fermentation treatment by using only traditional Chinese medicine, distiller's grains, etc., and can only be reduced to between 9% and 10% by directly feeding traditional Chinese medicine and distiller's grains; Second, the raw materials used in the present invention to reduce abdominal fat are industrial and agricultural byproducts, which are low in cost, thus solving the technical problem of high cost in reducing abdominal fat in the original method of relying on additives or fermented traditional Chinese medicines; Third, the raw materials used in the present invention, such as distiller's grains, navel orange residues, stevia residues, and Chinese medicine residues, are all of low added value and accumulate to pollute the environment. They are used as roughage for beef cattle, solving the technical problem of these by-products accumulating to pollute the environment; Fourth, the raw materials such as distiller's grains, navel orange residues, stevia residues, and Chinese medicine residues used in the present invention are pretreated by efficient fermentation technology before being fermented with the composite Chinese medicine residues, which effectively reduces the content of harmful bacteria and mycotoxins in the fermented material, as well as the damage of yeast and other microorganisms in the distiller's grains to the fermentation, prolongs the shelf life of the fermented material, and improves the safety of the mixed coarse grains; solves the technical problems of large-scale use and difficulty in long-term storage, and achieves the purpose of reducing the abdominal fat of beef cattle by large-scale use; 5. The present invention provides a method for reducing abdominal fat in fattening beef cattle in the south during winter and spring, which ultimately solves the technical problems of high abdominal fat content and poor breeding efficiency in the beef cattle pen mode under southern climatic conditions. DETAILED DESCRIPTION

[0017] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the technical scheme in the specific implementation mode of the present invention is clearly and completely described below to further illustrate the present invention. Obviously, the specific implementation mode described is only a part of the implementation mode of the present invention, rather than all styles.

[0018] Example 1 A method for reducing abdominal fat in fattening beef cattle in the south during winter and spring, comprising the following specific steps: Step 1, preparing distiller's grains fermentation, the distiller's grains fermentation is prepared by mixing glutinous rice distiller's grains, Zhanggong distiller's grains, and Si Te distiller's grains according to 20:50:30, adding sugar-activated 0.05% Aspergillus oryzae, 0.01% Bacillus subtilis, 0.015% Bacillus licheniformis, 0.007% xylanase, 0.008% mannanase, and 0.016% laccase, fermenting in an aerobic environment at 35° C. for 23 hours, and then fermenting in an aerobic environment at 29° C. for 15 hours to form; Step 2, preparing orange residue fermentation, wherein the orange residue fermentation is prepared by mixing navel orange residue and stevia residue in a ratio of 55:45, adding 0.015% Lactobacillus fermentum, 0.008% Lactobacillus plantarum, 0.015% Bacillus licheniformis and 0.025% protease, and fermenting for 10 days; Step 3, preparing a composite Chinese medicine residue, which consists of 30% Codonopsis pilosula residue, 27% Lycium barbarum residue, 20% Panax notoginseng residue, 10% Ganoderma lucidum residue, 10% almond residue, and 3% ginger residue, adding 0.08% Aspergillus oryzae, 0.018% Bacillus subtilis, 0.014% Bacillus licheniformis, 0.025% xylanase, and 0.019% mannanase for fermentation, and fermenting at 33°C in an aerobic environment for 5 days; Step 4, preparing mixed coarse grains, the mixed coarse grains are mixed with fermented wine lees, fermented orange residues, compound Chinese medicine residues, and hay in the ratio of 30:20:35:15, adding activated 0.006% Lactobacillus plantarum, 0.014% Lactobacillus fermentum, 0.017% Lactobacillus paracasei, and 0.018% phytase, and fermenting anaerobically at 35°C for 37 days; Step 5: In winter and spring, feed the mixed coarse grains and concentrated feed in a ratio of 60:40 when the western hybrid cattle are between 450-550kg, and feed the mixed coarse grains and concentrated feed in a ratio of 50:50 when the western hybrid cattle are 550kg until they are slaughtered. Feed for 3 months during the fattening period.

[0019] Example 2 The difference between this embodiment and embodiment 1 is that step five of this embodiment is: in the winter and spring, the local yellow cattle are kept in captivity, and the ratio of mixed coarse grains and concentrated feed is 60:40 when they are 250-300kg. The ratio of mixed coarse grains fed to local yellow cattle from 300kg to slaughter is reduced to 55%, and the fattening period is 3 months.

[0020] Example 3 The difference between this embodiment and embodiment 1 is that step 4 of this embodiment is: the mixed coarse grains are formed by mixing and fermenting the fermented wine lees, the fermented orange residue, the composite Chinese medicine residue and the hay according to 10:28:49:13.

[0021] Example 4 The difference between step one of this embodiment and step one of embodiment 1 is that in step one of this embodiment, 0.016% Lactobacillus fermentum, 0.01% Bacillus subtilis, 0.015% Bacillus licheniformis and 0.02% cellulase are added to the wine lees fermentation product.

[0022] The difference between step three of this embodiment and step three of embodiment 1 is that in step three of this embodiment, 0.04% fermented lactobacillus, 0.025% Bacillus subtilis and 0.025% cellulase are added to the composite Chinese medicine residue for fermentation for 8 days.

[0023] Example 5 The difference between step one of the present embodiment and step one of embodiment 1 is that in step one of the present embodiment, 0.016% Lactobacillus fermentum, 0.01% Bacillus subtilis, and 0.015% Bacillus licheniformis are added to the wine lees fermentation product and fermented at room temperature for 4-5 days.

[0024] The difference between step 2 of this embodiment and step 2 of embodiment 1 is that in step 2 of this embodiment, 0.015% Lactobacillus fermentum and 0.02% Bacillus licheniformis are added to the orange residue fermentation product and fermented for 20-35 days.

[0025] The difference between step three of this embodiment and step three of embodiment 1 is that in step three of this embodiment, 0.04% of Lactobacillus fermentum and 0.025% of Bacillus subtilis are added to the fermented composite Chinese medicine residue and fermented for 8 days.

[0026] The difference between step 4 of this embodiment and step 4 of embodiment 1 is that in step 4 of this embodiment, activated 0.05% fermentation lactobacillus and 0.03% plantarum lactobacillus are added to the mixed whole grains.

[0027] Example 6 The difference between this embodiment and embodiment 1 is that the wine lees composite and the orange residue composite are not subjected to fermentation pretreatment, but are directly mixed with the Chinese medicine residue composite and hay and then added with bacterial enzymes for fermentation; in addition, step 1 is omitted.

[0028] Example 7 The difference between step 4 of this embodiment and step 4 of embodiment 1 is that the mixed coarse grains do not contain fermented wine grains, that is, the mixed coarse grains are mixed with fermented orange residues, composite Chinese medicine residues and hay in the ratio of 45:35:20; in addition, step 1 is not performed.

[0029] Example 8 The difference between step 4 of this embodiment and step 4 of embodiment 1 is that the mixed coarse grains do not contain orange residue fermentation, that is, the mixed coarse grains are mixed with wine lees fermentation, composite Chinese medicine residue and hay in the ratio of 50:35:15; in addition, step 2 is not performed.

[0030] Example 9 The difference between step 4 of this embodiment and step 4 of embodiment 1 is that the mixed coarse grains do not contain the composite Chinese medicine residue, that is, the mixed coarse grains are mixed with fermented wine lees, fermented orange residues and hay in the ratio of 45:35:20; in addition, step 3 is not performed.

[0031] Example 10 The difference between step 4 of this embodiment and step 4 of embodiment 1 is that the mixed coarse grains are formed by mixing fermented distiller's grains and hay in a ratio of 85:15 and then fermenting them; in addition, step 2 and step 3 are not performed.

[0032] Embodiment 11 The difference between step 4 of this embodiment and step 4 of embodiment 1 is that the mixed coarse grains are formed by mixing the composite Chinese medicine residue and hay in a ratio of 75:25 and then fermenting; in addition, step 1 and step 2 are not performed.

[0033] Example 12 The difference between this embodiment and embodiment 1 is that step 2 of this embodiment is: preparing orange residue fermentation product, wherein the orange residue fermentation product is formed by mixing navel orange residue and bran in a ratio of 70:30 and then fermenting.

[0034] The difference between step 4 of this embodiment and step 4 of embodiment 1 is that the mixed coarse grains are formed by mixing orange residue fermentation product and hay in a ratio of 80:20 and then fermenting; in addition, step 1 and step 3 are not performed.

[0035] Embodiment 13 The difference between step 2 of this embodiment and step 2 of embodiment 1 is that the vinasse fermented material is formed by adding bacterial enzymes to Zhanggong vinasse for fermentation.

[0036] Comparative Example 1 Western hybrid cattle, kept in a pen, are fed with ordinary roughage: concentrated feed in a ratio of 50:50 (calculated on a dry matter basis) when they are 450kg-550kg; from 550kg to slaughter, they are fed with roughage: concentrated feed in a ratio of 40:60; the beef cattle are fed for 2-2.5 months during the fattening period.

[0037] Comparative Example 2 Western hybrid cattle, kept in pens, are fed with fresh distiller's grains, hay and concentrated feed in a ratio of 45:5:50 when they weigh 500-600kg; from 600kg to slaughter, fresh distiller's grains account for 13%; and they are fed for 2-2.5 months during the fattening period.

[0038] Comparative Example 3 After the residues of Astragalus and Codonopsis are mixed in a ratio of 40:60, 0.05% lactic acid bacteria and 0.05% Bacillus subtilis are added to the residue mixture, and the mixture is sealed and fermented at room temperature for 45-55 days to form fermented roughage; the residue mixture is mixed with hay in a ratio of 85:15 to form roughage; when the western hybrid cattle are raised at 450-550kg, the ratio of roughage and concentrate feed is 50:50; from 550kg to slaughter, the ratio of fermented roughage: concentrate feed is 40:60; beef cattle are fed for 2-2.5 months during the fattening period.

[0039] Table 1 Nutritional index and fermentation index of mixed coarse grains

[0040] It can be seen from Table 1 that Example 1 and Example 2 adopt the optimal fermentation combination and fermentation process, the fermentation quality is the best, the fermented feed is almost free of mold, and the shelf life is as long as 180 days. The composition ratio of the lees complex, orange residue complex, and Chinese medicine residue complex in Example 3 is not optimal. Example 4 and Example 5 use different bacterial enzymes. Example 6 The lees complex, orange residue complex, and Chinese medicine residue complex are directly mixed and fermented without pretreatment. Compared with Example 1 and Example 2, the above examples have more obvious mold phenomenon, significantly worse fermentation quality, improved pH value, and significantly shortened shelf life; Example 7, Example 8, and Example 9 respectively use two of the fermented products for mixed fermentation, and the fermentation quality is also worse and the shelf life is shorter; Example 10, Example 11, Example 12, and Example 13 are fermented with a single type of raw material, and the fermentation quality is far inferior to the above examples, and the shelf life is even shorter.

[0041] From Table 1, it can be seen that in comparative example 3, mixed fermentation of astragalus and codonopsis residues is used. According to a comprehensive evaluation based on the fermentation quality, it is almost impossible to improve the quality and extend the shelf life through fermentation, and it needs to be used for a short time.

[0042] Therefore, the above examples show that the direct bacterial enzyme fermentation or existing methods of raw materials such as Chinese medicine residues and distiller's grains cannot guarantee quality and extend shelf life, especially Chinese medicine residues and distiller's grains, which are very difficult to ferment due to the presence of fermentation inhibitors and spoilage microorganisms.

[0043] Table 2 Results of the mixed coarse grain feeding experiment on beef cattle production performance, abdominal fat rate, health status and other indicators

[0044] It can be seen from Table 2 that the abdominal fat rates of the beef cattle in Examples 1 to 13 are all lower than those in Comparative Examples 1 to 3, which indicates that the use of one or more of the composite Chinese medicine residue fermentation product, the composite distiller's grains fermentation product, and the composite orange residue fermentation product after fermentation for feeding beef cattle can reduce the abdominal fat rate of the beef cattle to a certain extent, which is also better than feeding beef cattle directly with distiller's grains or feeding beef cattle with a single mixed fermentation of Codonopsis pilosula and Astragalus membranaceus residues.

[0045] At the same time, it can be seen from Table 2 that Example 1 and Example 2 have the best effects; the effects of Example 3-Example 6 are lower than those of Example 1 and Example 2. In the use of composite Chinese medicine residue fermentation, composite wine lees fermentation, and composite orange residue fermentation, the composition ratio is not optimal (Example 3), and the bacterial enzymes are different (Example 4, Example 5), and there is no pretreatment of the raw materials (Example 6), the above embodiments are worse in reducing abdominal fat of beef cattle, improving production performance and enhancing antioxidant capacity of beef cattle and health level of beef cattle, and Example 6 has a certain tendency of acidosis, and the feces are thin; Example In Examples 7 to 13, two or one of the raw materials selected from the group consisting of composite Chinese medicinal residue fermentation, composite distiller's grains fermentation, and composite orange residue fermentation, as well as single raw materials such as navel orange residue (Example 12) and distiller's grains (Example 13) were used, and the effects were worse, especially in Examples 7 to 9 and 13, where the beef cattle showed obvious acidosis and their feces were loose. The feeding effect of composite Chinese medicinal residue was significantly better than that of a single type of Chinese medicinal residue, the synergistic effect of a mixture of multiple distiller's grains was better than that of a single distiller's grains, the fermentation treatment of distiller's grains was significantly better than direct feeding, and the synergistic effect of distiller's grains, Chinese medicinal residues, and orange residues was significantly better than that of a single type of raw material.

[0046] It can be clearly seen from the above embodiments and comparative examples that the composite Chinese medicine residue fermentation product, the composite distiller's grains fermentation product, and the composite orange residue fermentation product are mixed and fermented after fermentation pretreatment, which effectively reduces the fermentation inhibitory factors in the Chinese medicine residue and distiller's grains, and the several substances synergistically and effectively reduce the effects of harmful substances on fermentation and beef cattle growth, efficiently reduce beef cattle abdominal fat, and improve stress resistance.

[0047] Obviously, the above embodiments are only examples for clear explanation, and are not limited to these examples. The different forms of changes made in the field are not listed here, so the derived changes are all within the protection scope of the present invention.

Claims

1. A method for reducing abdominal fat in fattening beef cattle in the south during winter and spring, characterized in that: The feed made of mixed coarse grains and concentrated feed is fed to beef cattle during the fattening period. The mixed coarse grains are mixed with fermented wine grains, fermented orange residues, compound Chinese medicine residues, and hay in the ratio of 25-35:15-30:25-40:10-20, and Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus paracasei and phytase are added. It is fermented in an anaerobic environment at 30-37°C for 30d-50d. The ratio of mixed coarse grains to concentrated feed is 50-80:20-50, and the beef cattle are fed for 2-3 months during the fattening period.

2. The method for reducing abdominal fat in fattening beef cattle in southern China during winter and spring according to claim 1, characterized in that: The fermented wine lees are prepared by mixing 1-2 kinds of glutinous rice wine lees and red rice wine lees with 1-2 kinds of Zhanggong wine lees and Site wine lees in the ratio of 10-30:70-90, and sugar-activated Aspergillus oryzae, Bacillus subtilis, Bacillus licheniformis, xylanase, mannanase and laccase are added. The mixture is first fermented in an aerobic environment at 32°C-35°C for 22h-26h, and then fermented in an aerobic environment at 28°C-30°C for 12h-16h.

3. The method for reducing abdominal fat in fattening beef cattle in southern China during winter and spring according to claim 1, characterized in that: The orange residue fermentation product is prepared by mixing navel orange residue and stevia residue in a ratio of 50-60:40-50, adding fermented lactobacillus, plant lactobacillus, bacillus subtilis and protease, and fermenting for 8-12 days.

4. The method for reducing abdominal fat in fattening beef cattle in southern China during winter and spring according to claim 1, characterized in that: The composite Chinese medicine residue is mixed with 25%-35% Codonopsis pilosula residue, 22%-30% Lycium barbarum residue, 16%-22% Panax notoginseng residue, 8%-15% Ganoderma lucidum residue, 7%-12% almond residue and 1%-5% ginger residue, and Aspergillus oryzae, Bacillus subtilis, Bacillus licheniformis, xylanase and mannanase are added, and fermented in an aerobic environment at 30℃-35℃ for 3d-5d.

5. The method for reducing abdominal fat in fattening beef cattle in southern China during winter and spring according to claim 1, characterized in that: The mixed coarse grains are mixed with fermented wine lees, fermented orange residue, compound Chinese medicine residue and hay in the ratio of 30:20:35:15, and activated 0.005%-0.008% Lactobacillus plantarum, 0.01%-0.018% Lactobacillus fermentum, 0.01%-0.02% Lactobacillus paracasei and 0.01%-0.02% phytase are added for fermentation.

6. The method for reducing abdominal fat in fattening beef cattle in southern China during winter and spring according to claim 2, characterized in that: The fermented distiller's grains are prepared by mixing glutinous rice distiller's grains, Zhanggong distiller's grains and Sitet distiller's grains in the ratio of 20:50:30, and activated 0.04%-0.06% Aspergillus oryzae, 0.005%-0.015% Bacillus subtilis, 0.005%-0.02% Bacillus licheniformis, 0.005%-0.01% xylanase, 0.005%-0.01% mannanase and 0.01%-0.02% laccase are added for fermentation.

7. The method for reducing abdominal fat in fattening beef cattle in southern China during winter and spring according to claim 3, characterized in that: The orange residue fermentation product is added with 0.005%-0.02% of Lactobacillus fermentum, 0.005%-0.01% of Lactobacillus plantarum, 0.01%-0.02% of Bacillus subtilis and 0.01%-0.03% of protease for fermentation.

8. The method for reducing abdominal fat in fattening beef cattle in southern China during winter and spring according to claim 1, characterized in that: The composite Chinese medicine residue is composed of 30% codonopsis pilosula residue, 27% wolfberry residue, 20% ginseng residue, 10% ganoderma lucidum residue, 10% almond residue, and 3% ginger residue, and is fermented by adding 0.07%-0.09% Aspergillus oryzae, 0.01%-0.02% Bacillus subtilis, 0.01%-0.02% Bacillus licheniformis, 0.01%-0.03% xylanase, and 0.01%-0.03% mannanase.

9. A method for reducing abdominal fat in fattening beef cattle in southern China during winter and spring according to any one of claims 1 to 8, characterized in that: In winter and spring, when western hybrid cattle are kept in pens, the ratio of mixed coarse grains and concentrated feed is 55-65:35-45 when they are 450-550kg, and the ratio of mixed coarse grains and concentrated feed is 50-55:45-50 when they are 550kg until they are slaughtered.

10. A method for reducing abdominal fat in fattening southern beef cattle in winter and spring according to any one of claims 1 to 8, characterized in that: In the winter and spring, when local yellow cattle are kept in captivity and weighing 250-300kg, the ratio of mixed coarse grains to concentrated feed is 60-65:35-40. When local yellow cattle weigh 300kg until they are slaughtered, the proportion of mixed coarse grains is reduced to 55%.

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