A method for reducing abdominal fat in southern beef cattle fattening in winter and spring

Abstract

The present invention relates to the technical field of livestock and poultry breeding, and particularly to a method for reducing abdominal fat in southern beef cattle during winter and spring in the pen-feeding and fattening process. The method for reducing abdominal fat in southern beef cattle during winter and spring in the pen-feeding and fattening process of the present invention aims to solve the technical problems that the abdominal fat rate in the southern beef cattle pen-feeding mode is much higher than that in the northern region, resulting in low breeding efficiency, and the added value of characteristic agricultural and sideline resources in some regions is low, leading to accumulation and environmental pollution. The method for reducing abdominal fat in southern beef cattle during winter and spring in the pen-feeding and fattening process of the present invention forms a mixed roughage by fermenting industrial and agricultural by-products such as different proportions of distiller's grains combinations, different proportions of Chinese medicine residue combinations, and orange residue fermentates, which is used as the roughage for beef cattle breeding and replaces part of the concentrate feed. On the basis of reducing the feeding cost of beef cattle breeding, it can efficiently reduce the abdominal fat rate and achieve the effect of significantly reducing abdominal fat in the high-efficiency fattening of beef cattle during winter and spring in the southern pen-feeding mode.

Description

Technical Field

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

[0002] With the adjustment of the human meat consumption structure and the improvement of living standards, the consumption of beef has been increasing year by year. Especially in the southern and coastal developed regions, the demand for beef is huge. Given the protection of grassland ecology and insufficient light and heat in the northern beef cattle breeding, it is very difficult to have a large growth point in the breeding volume. Due to the rich light and heat in the south, the high yield of forage grass and the huge consumption, the southern beef cattle breeding has become a new growth point in China's beef cattle breeding. However, due to the climate differences 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%, far higher than 5% of beef cattle of the same weight in the north. This has led to the market competitiveness and breeding efficiency of beef cattle raised in the south. For example, the value of beef tallow (fat) is extremely low, about 2 yuan / kg, while the value of beef is about 50 yuan / kg, far lower than that of beef cattle of the same weight in the north, directly reducing the development potential of southern beef cattle fattening. For the southern beef cattle breeding industry, how to reduce the abdominal fat of beef cattle through technical means and improve the breeding efficiency of southern beef cattle is of great significance for the development of the southern beef cattle industry and the promotion of the adjustment of the national livestock industry structure.

[0003] At present, some production practitioners and experts can reduce the abdominal fat of southern beef cattle to a certain extent through innovative breeding, such as the grazing mode and the fermentation bed breeding mode. The limitations of the grazing mode: Grazing can reduce the abdominal fat rate by 3 - 10%, but due to the characteristics of high mountains, hills and mountains in the south, there is little grazing land and the mountains are high, which is not suitable for grazing, restricting the potential of southern beef cattle breeding. The southern beef cattle breeding mainly improves the breeding volume through the pen-raising mode. The fermentation bed mode: It can reduce the abdominal fat rate of beef cattle by 3 - 5% to a certain extent. However, due to the high humidity climate characteristics in the south, the fermentation bed is prone to death, the bedding maintenance cost is high, and it is not conducive to the health of beef cattle. Therefore, the grazing or fermentation bed breeding mode is not an efficient method to effectively reduce the abdominal fat rate of southern beef cattle breeding. At the same time, some producers use the method of adding traditional Chinese medicine fermented substances 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 make partial changes to some raw materials, which can also 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 in the southern pen-raising mode. It is of great significance to innovate the breeding method by using the characteristic resources in the southern region for beef cattle breeding and efficiently reduce the abdominal fat of beef cattle fattening in winter and spring in the southern pen-raising mode. In view of this, the present invention is proposed. Summary of the Invention

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

[0006] The solution of the present invention provides a method for reducing abdominal fat in southern beef cattle fattening in winter and spring: feeding with a feed made by mixing mixed coarse grains and concentrated feed during the fattening period of beef cattle. The mixed coarse grains are mixed by distiller's grains fermented product, orange residue fermented product, compound traditional Chinese medicine residue, and hay according to 25-35:15-30:25-40:10-20, adding Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus paracasei, and phytase, and fermenting 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.

[0007] Preferably, the distiller's grains fermented product is mixed by 1-2 kinds of glutinous rice distiller's grains and red rice distiller's grains and 1-2 kinds of Zhanggong distiller's grains and Sitate distiller's grains according to 10-30:70-90, adding Aspergillus oryzae activated by sugar, Bacillus subtilis, Bacillus licheniformis, xylanase, mannanase, and laccase, 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 to form.

[0008] Preferably, the orange residue fermented product is mixed by navel orange residue and stevia residue according to 50-60:40-50, adding Lactobacillus fermentum, Lactobacillus plantarum, Bacillus subtilis, and protease, and fermenting for 8d-12d to form.

[0009] Preferably, the compound traditional Chinese medicine residue is mixed by 25%-35% Codonopsis pilosula residue, 22%-30% Lycium barbarum residue, 16%-22% Radix Rehmanniae et Ginseng residue, 8%-15% Ganoderma lucidum residue, 7%-12% almond residue, and 1%-5% ginger residue, adding Aspergillus oryzae, Bacillus subtilis, Bacillus licheniformis, xylanase, and mannanase, and fermenting in an aerobic environment at 30 °C-35 °C for 3d-5d.

[0010] Preferably, the mixed coarse grains are mixed by distiller's grains fermented product, orange residue fermented product, compound traditional Chinese medicine residue, and hay according to 30:20:35:15, adding 0.005%-0.008% Lactobacillus plantarum, 0.01%-0.018% Lactobacillus fermentum, 0.01%-0.02% Lactobacillus paracasei, and 0.01%-0.02% phytase for fermentation.

[0011] Preferably, the distiller's grains fermentate is mixed by glutinous rice distiller's grains, Zhanggong distiller's grains, and Siete distiller's grains in a ratio of 20:50:30, and added with 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 for fermentation.

[0012] Preferably, the orange pomace fermentate is formed 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 for fermentation.

[0013] Preferably, the compound Chinese medicine residue is composed of 30% Codonopsis pilosula residue, 27% Lycium barbarum residue, 20% Codonopsis pilosula and Rehmannia glutinosa residue, 10% Ganoderma lucidum residue, 10% almond residue, and 3% ginger residue, and added with 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 for fermentation.

[0014] Preferably, during winter and spring in captivity, when the Western hybrid cattle weighs 450-550 kg, the ratio of mixed roughage to concentrate fed is 55-65:35-45, and when the Western hybrid cattle weighs 550 kg until slaughter, the ratio of mixed roughage to concentrate fed is 50-55:45-50.

[0015] Preferably, during winter and spring in captivity, when the local yellow cattle weighs 250-300 kg, the ratio of mixed roughage to concentrate fed is 60-65:35-40, and when the local yellow cattle weighs 300 kg until slaughter, the proportion of mixed roughage fed is reduced to 55%.

[0016] A method for reducing abdominal fat in southern beef cattle fattening in winter and spring provided by this scheme has the following advantages:

[0017] 1. The present invention uses a highly efficient combination of various roughages for fermentation to form mixed roughage, which is used as the roughage for beef cattle fattening, and effectively reduces the abdominal fat rate of southern beef cattle fattening in winter and spring, from up to 15% abdominal fat to 1.5%, solving the technical problem of low efficiency in reducing abdominal fat by using a single type of raw material method. For example, when using traditional Chinese medicine, distiller's grains, etc. for fermentation and feeding beef cattle, the abdominal fat can only be reduced to between 7%-9%, and directly feeding traditional Chinese medicine and distiller's grains can only reduce it to between 9%-10%;

[0018] 2. The raw materials used in the present invention to reduce abdominal fat are industrial and agricultural by-products, with low costs, solving the technical problem of high costs in reducing abdominal fat by relying on additives or traditional Chinese medicine fermentates in the original method;

[0019] III. The raw materials used in the present invention, such as distillers' grains, navel orange residues, stevia residues, and traditional Chinese medicine residues, all have low added value and accumulate to pollute the environment. When used as roughage for beef cattle, it solves the technical problem of environmental pollution caused by the accumulation of these by-products.

[0020] IV. The raw materials used in the present invention, such as distillers' grains, navel orange residues, stevia residues, and traditional Chinese medicine residues, through efficient fermentation technology, first pre-treat the distillers' grains and navel orange residues and then co-ferment them with compound traditional Chinese medicine residues, effectively reducing the content of harmful bacteria and mycotoxins in the fermented feed, as well as the damage of microorganisms such as yeast in the distillers' grains to the fermentation, prolonging the shelf life of the fermented feed, and improving the safety of the mixed coarse grains; it solves the technical problems of their large-scale use and difficult long-term preservation, and realizes the purpose of reducing the abdominal fat of beef cattle by large-scale use.

[0021] V. A method for fattening beef cattle in southern China in winter and spring to reduce abdominal fat provided by the present invention finally solves the technical problems of high abdominal fat content and poor breeding efficiency in the beef cattle pen-raising mode under southern climate conditions. Specific Embodiments

[0022] To make the technical means, creative features, achieved purposes and effects of the present invention easy to understand, the technical solutions in the specific embodiments of the present invention are clearly and completely described below to further elaborate the present invention. Obviously, the described specific embodiments are only a part of the embodiments of the present invention, rather than all of them.

[0023] Example 1

[0024] A method for fattening beef cattle in southern China in winter and spring to reduce abdominal fat, the specific steps are as follows:

[0025] Step 1, prepare the distillers' grains fermentate. The distillers' grains fermentate is formed by mixing glutinous rice distillers' grains, Zhanggong distillers' grains, and Sitate distillers' grains in a ratio of 20:50:30, adding 0.05% Aspergillus oryzae, 0.01% Bacillus subtilis, 0.015% Bacillus licheniformis, 0.007% xylanase, 0.008% mannanase, and 0.016% laccase activated by sugar, fermenting in an aerobic environment at 35°C for 23h, and then fermenting in an aerobic environment at 29°C for 15h.

[0026] Step 2, prepare the orange residue fermentate. The orange residue fermentate is formed by mixing navel orange residues and stevia residues in a ratio of 55:45, and then adding 0.015% Lactobacillus fermentum, 0.008% Lactobacillus plantarum, 0.015% Bacillus licheniformis, and 0.025% protease for fermentation for 10d.

[0027] Step 3: Prepare the composite Chinese medicine residue. The composite Chinese medicine residue consists of 30% Codonopsis pilosula residue, 27% Lycium barbarum residue, 20% Radix Rehmanniae et Ginseng residue, 10% Ganoderma lucidum residue, 10% almond residue, and 3% ginger residue. Add 0.08% Aspergillus oryzae, 0.018% Bacillus subtilis, 0.014% Bacillus licheniformis, 0.025% xylanase, and 0.019% mannanase for fermentation, and ferment in an aerobic environment at 33°C for 5 days;

[0028] Step 4: Prepare the mixed coarse grains. The mixed coarse grains are prepared by mixing distiller's grains fermentate, orange residue fermentate, composite Chinese medicine residue, and hay in a ratio of 30:20:35:15. Add 0.006% Lactobacillus plantarum, 0.014% Lactobacillus fermentum, 0.017% Lactobacillus paracasei, and 0.018% phytase that have been activated and ferment anaerobically at 35°C for 37 days;

[0029] Step 5: During winter and spring, when the Simmental cattle weigh 450 - 550 kg and are in captivity, the ratio of feeding the mixed coarse grains to the concentrate feed is 60:40. When the Simmental cattle reach 550 kg until slaughter, the ratio of feeding the mixed coarse grains to the concentrate feed is 50:50, and the fattening period is 3 months.

[0030] Example 2

[0031] The difference between this example and Example 1 is that in Step 5 of this example: During winter and spring, when the local yellow cattle weigh 250 - 300 kg and are in captivity, the ratio of feeding the mixed coarse grains to the concentrate feed is 60:40. When the local yellow cattle reach 300 kg until slaughter, the proportion of the mixed coarse grains fed is reduced to 55%, and the fattening period is 3 months.

[0032] Example 3

[0033] The difference between this example and Example 1 is that in Step 4 of this example: The mixed coarse grains are formed by mixing distiller's grains fermentate, orange residue fermentate, composite Chinese medicine residue, and hay in a ratio of 10:28:49:13 and then fermenting.

[0034] Example 4

[0035] The difference between Step 1 of this example and Step 1 of Example 1 is that in Step 1 of this example, 0.016% Lactobacillus fermentum, 0.01% Bacillus subtilis, 0.015% Bacillus licheniformis, and 0.02% cellulase are added to the distiller's grains fermentate.

[0036] The difference between Step 3 of this example and Step 3 of Example 1 is that in Step 3 of this example, 0.04% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.025% cellulase are added to the composite Chinese medicine residue for fermentation, and the fermentation lasts for 8 days.

[0037] Example 5

[0038] The difference between Step 1 of this embodiment and Step 1 of Embodiment 1 is that in Step 1 of this embodiment, 0.016% Lactobacillus fermentum, 0.01% Bacillus subtilis, and 0.015% Bacillus licheniformis are added to the distillers grains fermentate, and fermentation is carried out at room temperature for 4d - 5d.

[0039] 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 fermentate, and fermentation is carried out for 20 days - 35 days.

[0040] The difference between Step 3 of this embodiment and Step 3 of Embodiment 1 is that in Step 3 of this embodiment, 0.04% Lactobacillus fermentum and 0.025% Bacillus subtilis are added to the compound traditional Chinese medicine residue fermentate, and fermentation is carried out for 8d.

[0041] The difference between Step 4 of this embodiment and Step 4 of Embodiment 1 is that in Step 4 of this embodiment, 0.05% activated Lactobacillus fermentum and 0.03% Lactobacillus plantarum are added to the mixed coarse grains.

[0042] Embodiment 6

[0043] The difference between this embodiment and Embodiment 1 is that the distillers grains complex and the orange residue complex are not subjected to fermentation pretreatment, and are directly mixed with the traditional Chinese medicine residue complex and hay and then added with enzyme bacteria for fermentation; in addition, there is no operation in Step 1.

[0044] Embodiment 7

[0045] The difference between Step 4 of this embodiment and Step 4 of Embodiment 1 is that the mixed coarse grains do not contain the distillers grains fermentate, that is, the mixed coarse grains are mixed by the orange residue fermentate, the compound traditional Chinese medicine residue, and hay in a ratio of 45:35:20; in addition, there is no operation in Step 1.

[0046] Embodiment 8

[0047] The difference between Step 4 of this embodiment and Step 4 of Embodiment 1 is that the mixed coarse grains do not contain the orange residue fermentate, that is, the mixed coarse grains are mixed by the distillers grains fermentate, the compound traditional Chinese medicine residue, and hay in a ratio of 50:35:15; in addition, there is no operation in Step 2.

[0048] Embodiment 9

[0049] The difference between Step 4 of this embodiment and Step 4 of Embodiment 1 is that the mixed coarse grains do not contain the compound traditional Chinese medicine residue, that is, the mixed coarse grains are mixed by the distillers grains fermentate, the orange residue fermentate, and hay in a ratio of 45:35:20; in addition, there is no operation in Step 3.

[0050] Embodiment 10

[0051] The difference between Step 4 of this embodiment and Step 4 of Embodiment 1 is that the mixed coarse grains are formed by fermenting a mixture of distiller's grains fermentate and hay in a ratio of 85:15; in addition, there are no operations in Step 2 and Step 3.

[0052] Embodiment 11

[0053] The difference between Step 4 of this embodiment and Step 4 of Embodiment 1 is that the mixed coarse grains are formed by fermenting a mixture of compound Chinese medicine residues and hay in a ratio of 75:25; in addition, there are no operations in Step 1 and Step 2.

[0054] Embodiment 12

[0055] The difference between this embodiment and Embodiment 1 is that Step 2 of this embodiment is: Prepare orange residue fermentate, which is formed by fermenting a mixture of navel orange residues and bran in a ratio of 70:30.

[0056] The difference between Step 4 of this embodiment and Step 4 of Embodiment 1 is that the mixed coarse grains are formed by fermenting a mixture of orange residue fermentate and hay in a ratio of 80:20; in addition, there are no operations in Step 1 and Step 3.

[0057] Embodiment 13

[0058] The difference between Step 2 of this embodiment and Step 2 of Embodiment 1 is that the distiller's grains fermentate is formed by adding enzyme bacteria to Zhanggong distiller's grains for fermentation.

[0059] Comparative Example 1

[0060] For crossbred cattle, in captivity, when the weight is 450 kg - 550 kg, the ratio of common roughage to concentrate (by dry matter) is 50:50; when the weight is 550 kg to slaughter, the ratio of roughage to concentrate is 40:60; the fattening period of beef cattle is 2 - 2.5 months.

[0061] Comparative Example 2

[0062] For crossbred cattle, in captivity, when the weight is 500 - 600 kg, the ratio of fresh distiller's grains, hay and concentrate is 45:5:50; when the weight is 600 kg to slaughter, the proportion of fresh distiller's grains is 13%; the fattening period of beef cattle is 2 - 2.5 months.

[0063] Comparative Example 3

[0064] After mixing astragalus and codonopsis pilosula residues in a ratio of 40:60, 0.05% lactic acid bacteria and 0.05% bacillus subtilis are added to the residue mixture, and sealed and fermented at room temperature for 45 - 55 days to form fermented roughage; the residue mixture and hay are mixed in a ratio of 85:15 to form roughage; for crossbred cattle in captivity, when the weight is 450 - 550 kg, the ratio of roughage to concentrate is 50:50; when the weight is 550 kg to slaughter, the ratio of fermented roughage to concentrate is 40:60; the fattening period of beef cattle is 2 - 2.5 months.

[0065]

[0066] As can be seen from Table 1, in Example 1 and Example 2, the optimal fermentation combination and fermentation process were adopted, and the fermentation quality was the best. There was almost no mildew phenomenon in the fermented feed, and the shelf life was as high as 180 days. In Example 3, the composition ratios of the distillers' grains complex, orange residue complex, and traditional Chinese medicine residue complex were not the best. In Example 4 and Example 5, different bacterial enzymes were used. In Example 6, the distillers' grains complex, orange residue complex, and traditional Chinese medicine residue complex were directly mixed and fermented without pretreatment. Compared with Example 1 and Example 2, the mildew phenomenon was more obvious, the fermentation quality was significantly worse, the pH value increased, and the shelf life was significantly shortened. In Example 7, Example 8, and Example 9, two of the fermented substances were mixed and fermented respectively, and the fermentation quality was also worse and the shelf life was shorter. In Example 10, Example 11, Example 12, and Example 13, single raw materials were fermented respectively, and the fermentation quality was far inferior to the above examples, and the shelf life was even shorter.

[0067] As can be seen from Table 1 for Comparative Example 3, the mixed fermentation of astragalus and codonopsis root residues was adopted. Considering the fermentation quality comprehensively, it was almost impossible to improve the quality and extend the shelf life through fermentation, and it needed to be used in a short time.

[0068] Therefore, the above examples show that for raw materials such as traditional Chinese medicine residues and distillers' grains, general direct bacterial enzyme fermentation or existing methods cannot guarantee the quality and extend the shelf life. Especially for traditional Chinese medicine residues and distillers' grains, due to the existence of fermentation inhibitors and spoilage microorganisms, the fermentation is very difficult.

[0069]

[0070] As can be seen from Table 2, the abdominal fat rates of beef cattle in Examples 1 - 13 were all lower than those in Comparative Examples 1 - 3. This shows that using one or several of the compound traditional Chinese medicine residue fermented substances, compound distillers' grains fermented substances, and compound orange residue fermented substances after fermentation treatment to feed beef cattle can all reduce the abdominal fat rate of beef cattle to a certain extent, and it is also better than directly feeding distillers' grains or feeding beef cattle after the mixed fermentation of single codonopsis root and astragalus root residues.

[0071] Meanwhile, it can be seen from Table 2 that Examples 1 and 2 have the best effects; the effects of Examples 3 - 6 are lower than those of Examples 1 and 2. When the composition ratios of the composite Chinese medicine residue fermentate, composite distiller's grains fermentate, and composite orange residue fermentate are not optimal (Example 3), the enzyme types are different (Examples 4 and 5), or the raw materials are not pretreated (Example 6), the effects in reducing the abdominal fat of beef cattle, improving production performance, enhancing the antioxidant capacity and health level of beef cattle are all worse. Moreover, there is a certain trend of acidosis in Example 6, and the feces are relatively thin. For Examples 7 - 13, two or one of the raw materials in the composite Chinese medicine residue fermentate, composite distiller's grains fermentate, and composite orange residue fermentate, as well as single raw materials such as navel orange residue (Example 12) and distiller's grains (Example 13), have even worse effects. Especially in Examples 7 - 9 and Example 13, the acidosis phenomenon in beef cattle is obvious, and the feces are thin. The feeding effect of the composite Chinese medicine residue is significantly better than that of the single type of Chinese medicine residue. The synergistic effect of mixing multiple types of distiller's grains is better than that of a single type of distiller's grains. The fermentative treatment of distiller's grains is significantly better than direct feeding, and the synergistic use of distiller's grains, Chinese medicine residue, and orange residue is significantly better than that of single-category raw materials.

[0072] It can be clearly seen from the above examples and comparative examples that after the composite Chinese medicine residue fermentate, composite distiller's grains fermentate, and composite orange residue fermentate are subjected to fermentation pretreatment and then mixed fermentation, the fermentation-inhibiting factors in the Chinese medicine residue and distiller's grains are effectively reduced. The several substances synergistically and effectively reduce the impact of harmful substances on fermentation and the growth of beef cattle, efficiently reduce the abdominal fat of beef cattle, and improve the stress resistance.

[0073] Obviously, the above examples are only for clearly illustrating the cases and are not limited to these cases. For the different forms of changes made in this field, they will not be enumerated here. Therefore, all the extended changes are within the protection scope of this invention.

Claims

1. A method for reducing abdominal fat in fattening beef cattle in the south during winter and spring, characterized in that: 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 lees, 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. The mixture is fermented in an anaerobic environment at 30-37°C for 30-50 days. The ratio of the mixed coarse grains to concentrated feed is 50-80:20-50. The beef cattle are fed for 2-3 months during the fattening period. 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.

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 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.

5. 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.

6. 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.

7. 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.

8. 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 7, 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.

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 7, characterized in that: In winter and spring, when local cattle are kept in captivity and weigh 250-300kg, the ratio of mixed coarse grains to concentrated feed is 60-65:35-40. When local cattle weigh 300kg until they are slaughtered, the proportion of mixed coarse grains is reduced to 55%.

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