Feed additive containing chitosan oligosaccharide as well as preparation method and application of feed additive

Abstract

The invention relates to the technical field of feed, and particularly discloses a feed additive containing chitosan oligosaccharide as well as a preparation method and application of the feed additive. The invention provides a feed additive containing chitosan oligosaccharide. The feed additive is specifically prepared from the following components in parts by weight: 100 to 140 parts of chitosan oligosaccharide, 80 to 120 parts of banana peel-konjaku flour yeast, 10 to 20 parts of chickpea extract, 5 to 10 parts of alkaloid, 1 to 3 parts of trace elements and 0.5 to 1.5 parts of vitamins, the preparation method of the banana peel-konjaku flour fermentation product comprises the following steps: carrying out enzymolysis on banana peel powder and konjaku flour by utilizing cellulase and beta-glucanase, and then fermenting enzymatic hydrolysate by utilizing lactobacillus plantarum to obtain the banana peel-konjaku flour fermentation product. The feed additive disclosed by the invention has an obvious promoting effect on growth, development and weight increment of broiler chickens, and can be used for obviously improving the quality and freezing tolerance of chicken, so that the meat quality, mouth feel and taste of frozen chicken are ensured.

Description

Technical Field

[0001] The present application relates to the technical field of feed, and in particular to a feed additive comprising oligomolecular chitosan and a preparation method and application thereof. Background Art

[0002] At present, most cities' fresh food markets and supermarkets prohibit the slaughter and sale of live poultry, and most of the chicken purchased by consumers is frozen. However, most chickens tend to become woody and lose nutrients after being frozen. Modern consumers' pursuit of healthy and delicious food makes it difficult for frozen chicken to be recognized by consumers.

[0003] Feed has a great influence on the quality of poultry meat. Factors such as feed composition and feed type will directly or indirectly affect the quality and flavor of poultry meat. Therefore, in the process of raising poultry, how to reasonably select and prepare feed is one of the key measures to improve the quality of meat. Summary of the invention

[0004] In order to improve the quality and freeze resistance of poultry meat, the present application provides a feed additive comprising oligomolecular chitosan and a preparation method and application thereof.

[0005] The present application provides a feed additive containing oligomolecular chitosan, which specifically includes the following components in parts by weight: 2-4 parts of oligomolecular chitosan, 2-4 parts of banana peel-konjac flour fermentation product, 0.5-1.2 parts of chickpea extract, 0.02-0.08 parts of alkaloids, 0.01-0.05 parts of trace elements, and 0.01-0.05 parts of vitamins; The preparation method of the banana peel-konjac flour fermented product comprises the following steps: enzymolyzing banana peel flour and konjac flour by using cellulase and beta-glucanase, and then fermenting the enzymolysis solution by using plant lactobacillus to obtain the product.

[0006] This application improves the quality of frozen poultry meat through feed. According to the nutritional needs and feeding standards of broilers, the applicant designs a reasonable feed formula, uses oligochitosan, banana peel-konjac flour fermentation and chickpea extract with potential natural ingredients as functional additives, and adds them to the feed additives in a certain proportion with other raw materials. While promoting the growth and weight gain of broilers, it improves the quality and freeze resistance of poultry meat.

[0007] In the technical solution of the present application, the natural antibacterial and moisturizing properties of oligochitosan are utilized and used as a feed additive to adsorb and wrap pathogenic bacteria such as Helicobacter pylori and Escherichia coli, so that they cannot hang on the intestinal wall to reproduce and are excreted from the body with feces, thereby improving the intestinal environment; the reticular structure of oligochitosan can also adsorb metal elements, and open the cell membrane permeability by connecting with protein receptors on the cell membrane, thereby improving the absorption and utilization rate of trace elements; feeding oligochitosan can significantly improve intestinal function, promote the elongation of small intestinal villi and the increase of intestinal surface area, thereby improving the digestion, absorption and utilization rate of protein, fat and carbohydrates, and improving feed utilization, which has a significant promoting effect on the growth, development and weight gain of broilers; it can also significantly increase the thymus index and T cell proliferation, thereby increasing the secretion of immune factors, enhancing the immune function of animals, and thus improving the deliciousness and juiciness of meat; after poultry slaughtering and processing, it helps to form a moisturizing film on the surface of the meat, lock in the gravy, and improve the tenderness and frost resistance of the meat.

[0008] The present application uses an enzymatic hydrolysis-fermentation process to convert banana peels and konjac flour into a fermentation product rich in probiotics and nutrients, which can be used as a feed supplement for poultry, helping to improve the digestion and absorption capacity of poultry and promote the growth, development and weight gain of broilers. At the same time, the banana peel-konjac flour fermentation product contains rich polypeptides, which, when used in combination with oligosaccharides of chitosan, can help regulate the physiological functions of chicken and significantly improve the ability of chicken to retain water. At the same time, it can affect the metabolic pathways of microorganisms, thereby increasing the production of metabolites that promote the deposition of inosinic acid, thereby enhancing the freeze resistance of meat.

[0009] Chickpea extract is rich in high-quality protein, antioxidant peptides and various amino acids. When used in combination with oligochitosan and banana peel-konjac flour fermentation product as a source of poultry feed, it can achieve the purpose of synergistic enhancement. It has the ability to lower the freezing point of chicken, reduce ice crystal formation or protect chicken cells from freezing damage, thereby improving the chicken's ability to retain moisture; and through the precise ratio of the compound, it is easier to interact with the cells and tissues in the chicken's body, improve the bioavailability of inosinic acid promoting ingredients, and thereby enhance the synthesis and deposition of inosinic acid in chicken; at the same time, these ingredients exert the greatest biological effect in the chicken's body, which can improve the chicken's ability to adapt to cold environments, and help promote the deposition stability of inosinic acid during the frozen storage of chicken, thereby maintaining the stability and flavor of the meat.

[0010] In addition, the alkaloids in the technical solution have antibacterial and anti-inflammatory effects, which can help poultry resist diseases, thereby reducing the use of drugs and making the meat healthier; alkaloids may also have a positive effect on the physiological functions of poultry, helping to improve the overall quality of the meat.

[0011] Secondly, the supplementation of trace elements is crucial for the growth and meat quality of poultry. It not only helps to improve the antioxidant capacity of poultry, but also improves the structure and taste of its muscle fibers. By accurately adding these trace elements to the feed, the healthy growth of poultry can be promoted, while improving the tenderness and juiciness of its meat. Finally, the supplementation of vitamins is also key. Vitamins play an important role in the physiological functions of poultry, such as promoting metabolism and enhancing immunity, and they have a significant effect on maintaining the freshness of meat and extending the shelf life.

[0012] Preferably, the feed additive containing oligomolecular chitosan specifically comprises the following components in parts by weight: 2.5-3.5 parts of oligomolecular chitosan, 2.5-3.5 parts of banana peel-konjac flour fermentation product, 0.7-1.0 parts of chickpea extract, 0.03-0.07 parts of alkaloids, 0.02-0.04 parts of trace elements, and 0.02-0.04 parts of vitamins.

[0013] Preferably, the preparation method of the banana peel-konjac flour fermented product is specifically as follows: 1000-1400 parts by weight of banana peel powder, 400-600 parts by weight of konjac flour, 1-5 parts by weight of cellulase, 0.2-0.8 parts by weight of β-glucanase, and 5000 parts by weight of water are uniformly mixed, the pH value is adjusted to 6.0-7.0, and enzymolysis is performed at 50-60° C. and 100-200 rpm for 100-160 min, and then the enzyme is inactivated at 120° C. to obtain an enzymolysis solution; 1000 parts by weight of the enzymatic hydrolysate is added with 1.0-2.0 parts by weight of Lactobacillus plantarum and 4-6 parts by weight of a culture medium, and the mixture is fermented at 28-35° C. for 64-90 hours. After the fermentation is completed, the mixture is dried and sterilized to obtain the banana peel-konjac flour fermentation product.

[0014] Preferably, the preparation method of the banana peel-konjac flour fermented product is specifically as follows: 1100-1300 parts by weight of banana peel powder, 450-550 parts by weight of konjac flour, 2-4 parts by weight of cellulase, 0.4-0.6 parts by weight of β-glucanase, and 5000 parts by weight of water are uniformly mixed, the pH value is adjusted to 6.0-7.0, and enzymolysis is performed at 50-60° C. and 100-200 rpm for 100-160 min, and then the enzyme is inactivated at 120° C. to obtain an enzymolysis solution; 1000 parts by weight of the enzymatic hydrolysate are added with 1.2-1.8 parts by weight of Lactobacillus plantarum and 4.5-5.5 parts by weight of the culture medium, and the mixture is fermented at 28-35° C. for 64-90 hours. After the fermentation is completed, the mixture is dried and sterilized to obtain the banana peel-konjac flour fermentation product.

[0015] Preferably, the preparation method of the chickpea extract is specifically as follows: adding chickpea flour to a 40-60wt% ethanol aqueous solution with a solid-liquid ratio of 1:8-12, extracting at 50-70°C for 5-7h, filtering and washing, centrifuging the filtrate, taking the supernatant, concentrating under reduced pressure, drying, and sterilizing to obtain the chickpea extract.

[0016] Preferably, the alkaloid is selected from one or more of berberine hydrochloride, matrine and nuciferine.

[0017] Preferably, the trace elements are composed of ferrous sulfate, zinc sulfate, copper sulfate and manganese sulfate in a weight ratio of 3-5:0.5-1.5:0.5-1.5:0.5-1.5.

[0018] Preferably, the vitamins are composed of a mixture of vitamin A, vitamin D3 and vitamin E in a weight ratio of 10-20:1-3:1-3.

[0019] In the second aspect, the present application provides a method for preparing the above-mentioned feed additive, which specifically comprises the following steps: according to the ratio, weighing the corresponding weight portions of each raw material component respectively, mixing the raw materials, tempering the mixture for 20-50s at a steam pressure of 0.2-0.5MPa and a temperature of 50-80°C, and then extruding and granulating to obtain mixed material particles with a particle length of 6-20mm; cooling the mixed material particles to 25-28°C and then discharging the material to obtain the feed additive.

[0020] In a third aspect, the present application provides a broiler feed comprising the above-mentioned feed additive, wherein the broiler feed is composed of a mixture of the feed additive and a basic diet in a weight ratio of 1-3:97-99.

[0021] In summary, the technical solution of this application has the following effects: According to the nutritional requirements and feeding standards of broilers, this application uses a certain proportion of oligochitosan, banana peel-konjac flour fermentation, chickpea extract, alkaloids, trace elements, and vitamins to prepare feed additives, which are applied to the feeding of broilers, and have a significant promoting effect on the growth and weight gain of broilers. In addition, the feed additives of the embodiments of this application are used to feed broilers, which can reduce the water loss rate of chicken, significantly improve the ability of chicken to retain water, and promote the deposition of inosinic acid, thereby significantly improving the quality and freezing resistance of chicken, thereby ensuring the meat quality, taste and flavor of frozen chicken. DETAILED DESCRIPTION

[0022] The present application is further described in detail below in conjunction with examples, comparative examples and performance testing experiments. These examples should not be construed as limiting the scope of protection claimed in the present application.

[0023] Oligosaccharide (product number MF-005338) and banana peel powder (product number MF-003199) were purchased from Xinyang Mufan Biotechnology Co., Ltd.; konjac powder was provided by Guangzhou Nuowei Biotechnology Co., Ltd.; cellulase (enzyme activity 3500u / g), β-glucanase (enzyme activity 12000u / g), and amylase (enzyme activity 150000u / g) were purchased from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd.; Lactobacillus rhamnosus and Lactobacillus plantarum were purchased from Angel Yeast Co., Ltd.; MRS culture medium was purchased from Guangdong Huankai Biotechnology Co., Ltd.; berberine hydrochloride, matrine, and nuciferine were purchased from Xi'an Tianhe Pharmaceutical Co., Ltd.; the remaining raw materials can be obtained commercially. Example

[0024] Examples 1-5 Examples 1-5 provide a feed additive and a broiler feed, respectively.

[0025] The difference between the above embodiments is that the dosage of each component in the feed additive is different, as shown in Table 1.

[0026] The preparation method of the feed additive in the above embodiment is: Preparation of banana peel-konjac flour fermentation product: 1200g of banana peel powder (≤40 mesh), 500g of konjac flour (≤40 mesh), 3g of cellulase, 0.5g of β-glucanase, and 5000g of water are mixed uniformly, the pH is adjusted to 6.5, and enzymolysis is performed at 55°C and 150rpm for 120min, followed by enzyme inactivation at 120°C for 20min to obtain an enzymolysis solution; 1000g of the enzymolysis solution is taken, 1.5g of plant lactobacillus liquid and 5g of MRS culture medium are added to mix, and fermented at 32°C for 72h. After the fermentation is completed, the fermentation solution is placed at 105°C for drying, and vacuum sterilized at 121°C for 20min to obtain a banana peel-konjac flour fermentation product.

[0027] Preparation of chickpea extract: 1000g chickpeas (particle size ≤ 40 mesh) were added to 10000g of 50wt% ethanol aqueous solution, extracted at 60°C for 6h, filtered, washed with 50wt% ethanol aqueous solution 3 times, the filtrate was centrifuged at 6000rpm for 10min, the supernatant was taken, concentrated under reduced pressure, dried, and vacuum sterilized at 121°C for 20min to obtain chickpea extract.

[0028] Preparation of feed additives: According to the ratio in Table 1, weigh the corresponding weights of the raw material components respectively, mix oligochitosan, banana peel-konjac flour fermentation product, chickpea extract, alkaloid nuciferine, trace elements (composed of ferrous sulfate, zinc sulfate, copper sulfate, and manganese sulfate mixed in a weight ratio of 4:1:1:1), and vitamins (composed of vitamin A, vitamin D3, and vitamin E mixed in a weight ratio of 15:2:2), temper the mixture at a steam pressure of 0.35 MPa and a temperature of 65°C for 30s, and then perform extrusion granulation to obtain mixed material particles with a particle length of 1-6 mm; cool the mixed material particles to 26°C and then discharge them to obtain feed additives.

[0029] The preparation method of broiler feed in the above embodiment is as follows: Preparation of basic diet: weigh 70 kg of corn, 20 kg of soybean meal, 5 kg of bran, 3 kg of distiller's grains, 0.3 kg of soybean oil, and 1.5 kg of fish meal respectively, and mix them evenly; take 2 kg of feed additives and mix them evenly with 98 kg of basic diet to obtain broiler feed.

[0030] Table 1 The dosage of each component in the feed additive in Examples 1-5 and Comparative Examples 1-3 Embodiment 6-9 Examples 6-9 provide a feed additive and a broiler feed, respectively.

[0031] The difference between the above embodiment and embodiment 1 is that the preparation method of the banana peel-konjac flour fermented product is different, as shown below.

[0032] In Example 6: Preparation of banana peel-konjac flour fermentation product: After 1000g of banana peel powder (≤40 mesh), 600g of konjac flour (≤40 mesh), 5g of cellulase, 0.2g of beta glucanase, and 5000g of water are mixed, the pH is adjusted to 6.5, and enzymolysis is carried out at 55°C, 150rpm for 120min, followed by enzyme inactivation at 120°C for 20min to obtain an enzymolysis solution; 1000g of the enzymolysis solution is taken, 1.0g of plant lactobacillus liquid and 5g of MRS culture medium are added to mix, and fermented at 32°C for 72h. After the fermentation ends, the fermented liquid is placed under 105°C for drying, and vacuum sterilized at 121°C for 20min to obtain a banana peel-konjac flour fermentation product.

[0033] In Example 7: Preparation of banana peel-konjac flour fermentation product: After 1400g of banana peel powder (≤40 mesh), 400g of konjac flour (≤40 mesh), 1g of cellulase, 0.8g of beta glucanase, and 5000g of water are mixed, the pH is adjusted to 6.5, and enzymolysis is carried out at 55°C, 150rpm for 120min, followed by enzyme inactivation at 120°C for 20min to obtain an enzymolysis solution; 1000g of the enzymolysis solution is taken, 2.0g of plant lactobacillus liquid and 5g of MRS culture medium are added to mix, and fermented at 32°C for 72h. After the fermentation ends, the fermented liquid is placed under 105°C for drying, and vacuum sterilized at 121°C for 20min to obtain a banana peel-konjac flour fermentation product.

[0034] In Example 8: Preparation of banana peel-konjac flour fermentation product: After 1100g of banana peel powder (≤40 mesh), 550g of konjac flour (≤40 mesh), 4g of cellulase, 0.4g of beta glucanase, and 5000g of water are mixed, the pH is adjusted to 6.5, and enzymolysis is carried out at 55°C, 150rpm for 120min, followed by enzyme inactivation at 120°C for 20min to obtain an enzymolysis solution; 1000g of the enzymolysis solution is taken, 1.2g of plant lactobacillus liquid and 5g of MRS culture medium are added to mix, and fermented at 32°C for 72h. After the fermentation ends, the fermented liquid is placed under 105°C for drying, and vacuum sterilized at 121°C for 20min to obtain a banana peel-konjac flour fermentation product.

[0035] In Example 9: Preparation of banana peel-konjac flour fermentation product: After 1300g of banana peel powder (≤40 mesh), 450g of konjac flour (≤40 mesh), 2g of cellulase, 0.6g of beta glucanase, and 5000g of water were mixed, the pH was adjusted to 6.5, and enzymolysis was carried out at 55°C, 150rpm for 120min, followed by enzyme inactivation at 120°C for 20min to obtain an enzymolysis solution; 1000g of the enzymolysis solution was taken, 1.8g of plant lactobacillus liquid and 5g of MRS culture medium were added to mix, and fermented at 32°C for 72h. After the fermentation was completed, the fermented liquid was placed under 105°C for drying, and vacuum sterilized at 121°C for 20min to obtain a banana peel-konjac flour fermentation product.

[0036] The other process parameters in the above embodiment are the same as those in embodiment 1.

[0037] Examples 10-13 Examples 10-13 provide a feed additive and a broiler feed, respectively.

[0038] The difference between the above embodiment and embodiment 1 is that the preparation method of chickpea extract is different, as shown below.

[0039] In Example 10: Preparation of chickpea extract: 1000g chickpeas (particle size ≤ 40 mesh) were added to 2000g of aqueous solution, extracted at 60°C for 6h, filtered, washed 3 times with 70wt% ethanol aqueous solution, the filtrate was centrifuged at 6000rpm for 10min, the supernatant was taken, concentrated under reduced pressure, dried, and vacuum sterilized at 121°C for 20min to obtain chickpea extract.

[0040] In Example 11: Preparation of chickpea extract: 1000g chickpeas (particle size ≤40 mesh) were added to 2000g of 30wt% ethanol aqueous solution, extracted at 60°C for 6h, filtered, washed with 30wt% ethanol aqueous solution 3 times, the filtrate was centrifuged at 6000rpm for 10min, the supernatant was taken, concentrated under reduced pressure, dried, and vacuum sterilized at 121°C for 20min to obtain chickpea extract.

[0041] In Example 12: Preparation of chickpea extract: 1000g chickpeas (particle size ≤ 40 mesh) were added to 2000g of 40wt% ethanol aqueous solution, extracted at 60°C for 6h, filtered, washed 3 times with 40wt% ethanol aqueous solution, the filtrate was centrifuged at 6000rpm for 10min, the supernatant was taken, concentrated under reduced pressure, dried, and vacuum sterilized at 121°C for 20min to obtain chickpea extract.

[0042] In Example 13: Preparation of chickpea extract: 1000g chickpeas (particle size ≤40 mesh) were added to 2000g of 60wt% ethanol aqueous solution, extracted at 60°C for 6h, filtered, washed with 60wt% ethanol aqueous solution 3 times, the filtrate was centrifuged at 6000rpm for 10min, the supernatant was taken, concentrated under reduced pressure, dried, and vacuum sterilized at 121°C for 20min to obtain chickpea extract.

[0043] The other process parameters in the above embodiment are the same as those in embodiment 1.

[0044] Examples 14-16 Examples 14-16 provide a feed additive and a broiler feed, respectively.

[0045] The difference between the above embodiment and embodiment 1 is that the types of alkaloids are different, as shown below.

[0046] In Example 14: an equal amount of berberine hydrochloride was used instead of nuciferine as the alkaloid.

[0047] In Example 15: an equal amount of matrine was used instead of nuciferine as the alkaloid.

[0048] In Example 16: berberine hydrochloride and nuciferine in a weight ratio of 1:1 were used instead of nuciferine as the alkaloid.

[0049] The other process parameters in the above embodiment are the same as those in embodiment 1.

[0050] Comparative Example Comparative Examples 1-3 Comparative Examples 1-3 provide a feed additive and a broiler feed, respectively.

[0051] The difference between the comparative example and Example 1 is that the dosage of each component in the feed additive is different, as shown in Table 1.

[0052] The other process parameters in the above comparative example are the same as those in Example 1.

[0053] Comparative Examples 4-6 Comparative Examples 4-6 provide a feed additive and a broiler feed, respectively.

[0054] The differences between the above comparative example and Example 1 are specifically as follows.

[0055] In Comparative Example 4: 1200 g of banana peel powder and 500 g of konjac flour were mixed uniformly, and an equal amount of banana peel powder-konjac flour (unfermented) was used to replace the banana peel-konjac flour fermentation product.

[0056] In Comparative Example 5: The preparation method of banana peel-konjac flour fermentation product is as follows: 500g of banana peel powder (≤40 mesh), 1200g of konjac flour (≤40 mesh), 3g of amylase, 0.5g of β-glucanase, and 5000g of water are mixed uniformly, the pH is adjusted to 6.5, and enzymolysis is carried out at 55°C, 150rpm for 120min, followed by enzyme inactivation at 120°C for 20min to obtain an enzymolysis solution; 1000g of the enzymolysis solution is taken, 1.5g of Lactobacillus rhamnosus and 5g of MRS culture medium are added and mixed, and fermented at 32°C for 72h. After the fermentation is completed, the fermentation solution is placed at 105°C for drying, and vacuum sterilized at 121°C for 20min to obtain a banana peel-konjac flour fermentation product.

[0057] In Comparative Example 6: an equal amount of yam extract was used instead of chickpea extract; preparation of yam extract: 1000g of yam (particle size ≤40 mesh) was added to 2000g of 50wt% ethanol aqueous solution, extracted at 60°C for 6h, filtered, washed with 50wt% ethanol aqueous solution 3 times, the filtrate was centrifuged at 6000rpm for 10min, the supernatant was taken, concentrated under reduced pressure, dried, and vacuum sterilized at 121°C for 20min to obtain chickpea extract.

[0058] The other process parameters in the above comparative example are the same as those in Example 1.

[0059] Performance testing 5000 healthy Qingyuan Ma chicken chicks were selected as the experimental chickens, and the feeding cycle was 18 weeks. During the brooding period of 0-5 weeks of age, the feeding operation was carried out according to the feeding method of NYT1871-2010 feeding standard, and the feeding feed was a commercially available 0-5 week old yellow feather broiler complete feed. At 6-18 weeks of age, group feeding was carried out; the chickens that were 5 weeks old were randomly divided into groups, with 300 in each group. Then the feeding operation was carried out according to the feeding method of NYT1871-2010 feeding standard, the control group was fed with a basal feed (i.e., a commercially available 6-17 week old yellow feather broiler complete feed, without the addition of the feed additives of the present application), and the test group was fed with the feed of the embodiment or the comparative example (i.e., the feed additives prepared by the embodiment or the comparative example of the present application were added to the basal feed).

[0060] At 18 weeks of age, 100 chickens were randomly sampled from each group for slaughter performance and meat quality testing (chicken breast meat quality testing); the slaughtered chickens were frozen at -20°C for 3 months and the meat quality was tested again. Among them, the slaughter performance test indicators refer to the NYT-823-2004 Terminology and Measurement Statistical Methods of Poultry Production Performance of the Ministry of Agriculture and Rural Affairs of the People's Republic of China; the meat quality test was carried out in accordance with GB / T19676-2005 Product Quality Grading.

[0061] Test results: as shown in Table 2.

[0062] Table 2 Test results of application performance of feed in Examples and Comparative Examples As can be seen from the results of Table 2, in Comparative Example 1, no oligomeric chitosan was added, and in Comparative Example 3, no chickpea extract was added, and the live weight and slaughter weight of broilers were low, the water loss rate of chicken was high, and the inosinic acid content was low. In Comparative Example 2, no banana peel-konjac flour fermentation was added, and the water loss rate of chicken was high, and the inosinic acid content was low. In Comparative Example 4, an equal amount of unfermented banana peel powder-konjac flour was used to replace the banana peel-konjac flour fermentation, and in Comparative Example 5, in the preparation method of the banana peel-konjac flour fermentation, the amount of banana peel, the amount of konjac flour, and the enzyme for enzymolysis and the type of fermentation bacteria were inconsistent, and in Comparative Example 4, in the preparation method of the banana peel-konjac flour fermentation, an equal amount of yam extract was used to replace the chickpea extract in Comparative Example 6, and the quality and frost resistance of the chicken were poor.

[0063] In contrast, the feed additive prepared by the technical solution of the present application is used to feed broilers, and the live weight and slaughter weight of the broilers are higher. This result shows that adding feed containing the feed additive of the present application to feed broilers has a significant promoting effect on the growth and weight gain of broilers. In addition, the slaughtered chicken was frozen at -20°C for 3 months, and the water loss rate of the chicken breast was low and the inosinic acid content was high. This result shows that the technical solution of the present application can reduce the water loss rate of chicken, significantly improve the ability of chicken to retain water, and promote the deposition of inosinic acid, thereby significantly improving the quality and freeze resistance of chicken, thereby ensuring the meat quality, taste and flavor of frozen chicken.

[0064] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements may be made thereto based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

Claims

1. A feed additive comprising oligomolecular chitosan, characterized in that: Specifically, the components include the following parts by weight: 2-4 parts of oligosaccharide chitosan, 2-4 parts of banana peel-konjac flour fermentation product, 0.5-1.2 parts of chickpea extract, 0.02-0.08 parts of alkaloids, 0.01-0.05 parts of trace elements, and 0.01-0.05 parts of vitamins; The preparation method of the banana peel-konjac flour fermented product comprises the following steps: enzymolyzing banana peel flour and konjac flour by using cellulase and beta-glucanase, and then fermenting the enzymolysis solution by using plant lactobacillus to obtain the product.

2. The feed additive comprising oligomolecular chitosan according to claim 1, characterized in that: Specifically, the invention comprises the following components in parts by weight: 2.5-3.5 parts of oligochitosan, 2.5-3.5 parts of banana peel-konjac flour fermentation product, 0.7-1.0 parts of chickpea extract, 0.03-0.07 parts of alkaloids, 0.02-0.04 parts of trace elements and 0.02-0.04 parts of vitamins.

3. The feed additive comprising oligomolecular chitosan according to claim 1, characterized in that: The preparation method of the banana peel-konjac flour fermented product is specifically as follows: 1000-1400 parts by weight of banana peel flour, 400-600 parts by weight of konjac flour, 1-5 parts by weight of cellulase, 0.2-0.8 parts by weight of beta-glucanase, and 5000 parts by weight of water are uniformly mixed, the pH value is adjusted to 6.0-7.0, enzymolysis is performed at 50-60° C. and 100-200 rpm for 100-160 min, and then the enzyme is inactivated at 120° C. to obtain an enzymolysis solution; 1000 parts by weight of the enzymatic hydrolysate is added with 1.0-2.0 parts by weight of Lactobacillus plantarum and 4-6 parts by weight of a culture medium, and the mixture is fermented at 28-35° C. for 64-90 hours. After the fermentation is completed, the mixture is dried and sterilized to obtain the banana peel-konjac flour fermentation product.

4. The feed additive comprising oligomolecular chitosan according to claim 3, characterized in that: The preparation method of the banana peel-konjac flour fermented product is specifically as follows: 1100-1300 parts by weight of banana peel flour, 450-550 parts by weight of konjac flour, 2-4 parts by weight of cellulase, 0.4-0.6 parts by weight of beta-glucanase, and 5000 parts by weight of water are uniformly mixed, the pH value is adjusted to 6.0-7.0, enzymolysis is performed at 50-60° C. and 100-200 rpm for 100-160 min, and then the enzyme is inactivated at 120° C. to obtain an enzymolysis solution; 1000 parts by weight of the enzymatic hydrolysate are added with 1.2-1.8 parts by weight of Lactobacillus plantarum and 4.5-5.5 parts by weight of the culture medium, and the mixture is fermented at 28-35° C. for 64-90 hours. After the fermentation is completed, the mixture is dried and sterilized to obtain the banana peel-konjac flour fermentation product.

5. The feed additive comprising oligomolecular chitosan according to claim 1, characterized in that: The preparation method of the chickpea extract is specifically as follows: chickpea powder is added to a 40-60wt% ethanol aqueous solution with a solid-liquid ratio of 1:8-12, extracted at 50-70°C for 5-7h, filtered, washed, the filtrate is centrifuged, the supernatant is taken, concentrated under reduced pressure, dried, and sterilized to obtain the chickpea extract.

6. The feed additive comprising oligomolecular chitosan according to claim 1, characterized in that: The alkaloid is selected from one or more of berberine hydrochloride, matrine and nuciferine.

7. The feed additive comprising oligomolecular chitosan according to claim 1, characterized in that: The trace elements are present in a weight ratio of 3-5: 0.5-1.5:0.5-1.5:0.5-1.5 of ferrous sulfate, zinc sulfate, copper sulfate and manganese sulfate are mixed.

8. The feed additive comprising oligomolecular chitosan according to claim 1, characterized in that: The vitamins are composed of a mixture of vitamin A, vitamin D3 and vitamin E in a weight ratio of 10-20:1-3:1-3.

9. The method for preparing a feed additive according to any one of claims 1 to 8, characterized in that: The specific steps include: According to the ratio, the corresponding weight portions of the raw material components are weighed respectively, and the raw materials are mixed. The mixture is tempered for 20-50s at a steam pressure of 0.2-0.5MPa and a temperature of 50-80°C, and then extruded and granulated to obtain mixed material particles with a particle length of 6-20mm; the mixed material particles are cooled to 25-28°C and then discharged to obtain the feed additive.

10. A broiler feed, characterized in that: The broiler feed comprises the feed additive described in any one of claims 1 to 8, wherein the broiler feed is composed of a mixture of the feed additive and a basic diet in a weight ratio of 1-3:97-99.

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