Solid-state fermentation feed additive and preparation method thereof

Abstract

The invention discloses a solid-state fermentation feed additive and a preparation method thereof, and belongs to the technical field of feed additives. The solid-state fermentation feed additive is prepared from sunflower seed shell powder, tangerine pith, an amino acid supplement, a zymophyte solution, magnesium gluconate and chromium nicotinate as raw materials, and the amino acid supplement is composed of ferrous glycinate, methionine, cysteine, threonine, alanine and lysine. The zymophyte liquid is prepared from bifidobacterium longum, bacillus licheniformis and pediococcus acidilactici. The feed additive disclosed by the invention can improve the content of unsaturated fatty acid in pork, regulate the composition of amino acid, balance the content ratio of monounsaturated fatty acid to polyunsaturated fatty acid and promote the synthesis of various different endogenous antioxidants; and the high-quality pork with good taste and long shelf life can be obtained without additionally adding industrial or natural antioxidants.

Description

Technical Field

[0001] The invention belongs to the technical field of feed additives, and in particular relates to a solid-state fermentation feed additive and a preparation method thereof. Background Art

[0002] Feed additives are currently widely used products in the breeding industry. As people's requirements for food safety and health become more stringent, some consumers have developed prejudices against feed additives, and even equate them with negative words such as "hormones" and "antibiotic abuse". However, that is only caused by some farmers' abuse in pursuit of short-term interests. In fact, traditional breeding methods can no longer meet the growing demand for meat consumption. The free-range model is inefficient and difficult to achieve large-scale production. Although intensive breeding has improved efficiency, it also faces challenges such as unbalanced animal nutrition and great pressure on disease prevention and control. The emergence of feed additives is precisely to solve these problems. Reasonable use can improve breeding efficiency, reduce the use of antibiotics, ensure animal health, and ultimately provide consumers with safe and high-quality livestock products.

[0003] On the other hand, as the demand for meat consumption grows, consumers are also pursuing pork quality. High-quality pork requires not only tender meat and delicious taste, but also its nutritional value, especially the content of polyunsaturated fatty acids (PUFA). PUFA is an essential fatty acid for the human body, which has the effects of lowering cholesterol and preventing cardiovascular diseases. At present, it is mainly to add PUFA-rich raw materials such as flaxseed and fish oil to feed raw materials. However, PUFA has active chemical properties, and high content of polyunsaturated fatty acids will significantly shorten the storage time of pork, and it is easy to oxidize and rancid, resulting in the decline of pork quality, odor, and even harmful substances. In addition to being easily oxidized, various stress factors in the breeding process, such as transportation, transfer, high temperature, etc., will also aggravate the oxidative rancidity of PUFA, further affecting the quality and safety of pork. In order to prevent PUFA from oxidative rancidity, the traditional method is to use antioxidant feed additives; however, industrial antioxidants such as ethoxyquin and dibutyl hydroxytoluene have potential safety hazards, and long-term use may have adverse effects on animal and human health, while natural antioxidants such as tea polyphenols are expensive and cannot be used in large-scale breeding. Summary of the invention

[0004] In view of the content mentioned in the background technology, the purpose of the present invention is to provide a solid-state fermented feed additive and a preparation method thereof; only a small amount of the solid-state fermented feed additive needs to be added to the conventional diet, which can not only increase the content of unsaturated fatty acids in pork, improve the nutritional value and improve the taste of pork, but also adjust the amino acid composition and increase the synthesis of endogenous antioxidants. Ultimately, high-quality pork with good taste and long shelf life can be obtained without the need to add additional industrial or natural antioxidants.

[0005] The present invention provides a method for preparing a solid-state fermentation feed additive, comprising the following steps: Step 1: Dry the sunflower seed shells and orange peels, grind them into powder and set aside; Step 2: Weigh 18-30 parts of sunflower seed shell powder, 12-20 parts of orange peel, 5.5-8 parts of amino acid supplement, 4-7 parts of fermentation liquid, 0.8-1.3 parts of magnesium gluconate, and 0.2-0.6 parts of chromium nicotinate according to weight; Among them, the amino acid supplement consists of ferrous glycine, methionine, cysteine, threonine, alanine, and lysine; Step 3: Add filler to sunflower seed shell powder and orange peel, then add amino acid supplement, magnesium gluconate and chromium nicotinate and mix evenly, transfer the obtained mixture into a fermentation tank, add fermentation liquid for fermentation, and dry after the fermentation is completed.

[0006] Furthermore, in step 1, the sunflower seed shells and orange peels are dried until the moisture content is less than 10%, and the particle size after grinding is controlled to be 0.5-1.0 mm.

[0007] Among the raw materials used in the solid-state fermentation feed additive of the present invention: sunflower seed shell is a common byproduct of edible oil processing, which is rich in source and low in price, and can effectively reduce the cost of feed additive raw materials. Sunflower seed shell has a high fiber content, and the rich dietary fiber can effectively promote the digestion and absorption ability of pigs to feed; although it is a processing byproduct, it still contains a certain amount of fat and protein, especially the fat contained is mainly unsaturated fatty acids, and the protein contained includes a variety of essential amino acids, which is beneficial to increase the content of unsaturated fatty acids in pork and promote the healthy growth of pigs. Orange peel, as a processing byproduct of citrus fruits, also has the characteristics of large quantity and low price. Orange peel is rich in soluble and insoluble dietary fiber, which can promote intestinal peristalsis and improve digestive function; its soluble fiber can be fermented by pig intestinal microorganisms to produce short-chain fatty acids to provide energy for intestinal cells, while promoting the growth of beneficial bacteria (such as lactic acid bacteria and bifidobacteria) and inhibiting the reproduction of harmful bacteria. The various flavonoids contained in orange peels can remove free radicals, reduce oxidative stress, and enhance the immunity of pigs, while active ingredients such as hesperidin and naringin also have anti-inflammatory effects, which can relieve intestinal inflammation and thus improve feed utilization. The present invention makes full use of agricultural waste, effectively reduces the cost of raw materials, and realizes the recycling of waste resources.

[0008] Furthermore, the amino acid supplement in step 2 is composed by weight: 0.5-1 parts of ferrous glycine, 1.2-1.6 parts of methionine, 1-1.5 parts of cysteine, 0.8-1.2 parts of threonine, 0.3-0.9 parts of alanine, and 1.5-2.4 parts of lysine; preferably 0.7 parts of ferrous glycine, 1.4 parts of methionine, 1.2 parts of cysteine, 1 part of threonine, 0.6 parts of alanine, and 1.8 parts of lysine.

[0009] Furthermore, the methionine is DL-methionine, the threonine is L-threonine, the alanine is β-alanine, and the lysine is L-lysine.

[0010] The taste and flavor of pork are closely related to unsaturated fatty acids. However, polyunsaturated fatty acids are relatively soft. When their content is high, the fat in the pig carcass will become soft and the degree of fat oxidation and rancidity will increase, which is not conducive to storage and production and processing. At the same time, it will also produce aldehydes, alcohols, ketones and other organic substances through oxidation, which will cause the pork to have an odor. Therefore, controlling the ratio of monounsaturated fatty acids to polyunsaturated fatty acids in pork is also a key factor in improving the quality of pork. In addition, different amino acid compositions have different effects on meat quality. Under normal dietary feeding conditions, the protein or amino acids in the pig's body are in dynamic balance. Therefore, the protein supply in the diet will directly affect the body's protein deposition, thereby affecting the quality of pork. Based on this, in order to further improve the physical and chemical properties and meat quality of pork muscle tissue, the appropriate type and proportion of amino acid combination is also another key factor. Therefore, the present invention adjusts and controls the amino acid composition by incorporating appropriate amino acid supplements: ferrous glycine can not only supplement glycine but also organic iron; methionine and cysteine ​​can participate in the synthesis of glutathione, which can eliminate cellular free radicals and reduce lipid peroxidation; threonine can improve the animal's ability to absorb protein in feed; β-alanine can promote the synthesis of natural dipeptide antioxidants, thereby inhibiting lipid oxidation and protein oxidation; lysine participates in protein synthesis and repair, which helps to improve the carcass quality of pigs and promote growth and development. The present invention rationally controls the types and proportions of amino acids in the amino acid supplement, and by improving and promoting the synthesis of a variety of different endogenous antioxidants, it does not need to add additional industrial or natural antioxidants, thereby achieving the purpose of improving the antioxidant capacity of pork, delaying rancidity and extending the storage period.

[0011] Furthermore, the fermentation broth in step 2 is prepared from Bifidobacterium longum, Bacillus licheniformis, and Pediococcus acidilactici: Bifidobacterium longum, Bacillus licheniformis, and Pediococcus acidilactici are inoculated into MRS medium and LB medium respectively and cultured to the logarithmic growth phase, activated and collected by centrifugation, and resuspended with physiological saline to prepare a bacterial solution with a concentration of 10 8 CFU / mL.

[0012] Furthermore, the mass ratio of the Bifidobacterium longum, Bacillus licheniformis and Pediococcus acidilactici is 10:(2-7):(2-3). In the specific implementation case, the Bifidobacterium longum used is numbered CICC 6068; the Bacillus licheniformis used is numbered DSM 5749; and the Pediococcus acidilactici used is numbered CICC 10146.

[0013] Furthermore, the amount of each raw material in step 2 is 24 parts of sunflower shell powder, 16 parts of orange peel, 7 parts of amino acid supplement, 5.5 parts of fermentation liquid, 1 part of magnesium gluconate, and 0.4 parts of chromium nicotinate. Magnesium gluconate and chromium nicotinate can increase the activity of catalase in animals, assist in increasing the synthesis of glutathione, and further improve the overall antioxidant performance of the body.

[0014] Furthermore, the filler in step three is corn flour, and the added amount thereof is 0.5-1.2 times the total mass of the sunflower seed shell powder and the orange peel.

[0015] The present invention also provides a solid-state fermentation feed additive obtained by the above preparation method.

[0016] The beneficial effects of the present invention are: The present invention prepares a solid-state fermented feed additive, which can be added to the diet at a ratio of 1-10% to effectively improve the nutritional value and improve the quality of pork. The solid-state fermented feed additive improves the nutritional value and taste of pork by increasing the unsaturated fatty acid content ratio and adjusting and improving the mono / polyunsaturated fatty acid ratio, and promotes the synthesis of a variety of different endogenous antioxidants by adjusting the amino acid composition and ratio, and can significantly improve the antioxidant capacity of pork without the need to add additional industrial or natural antioxidants. The solid-state fermented feed additive of the present invention makes full use of processing by-products, effectively reduces the cost of raw materials, and at the same time has a simple production process, is suitable for industrial production, and has good market competitiveness. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical scheme and advantages of the present invention clearer, the technical scheme of the present invention will be clearly and completely described below in conjunction with the embodiments. If the specific conditions are not specified in the embodiments, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be purchased commercially.

[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0019] Example 1 A method for preparing a solid-state fermentation feed additive, comprising the steps of: 1. Dry sunflower seed shells and citrus peels until the moisture content is less than 10%, and grind them into powder with a particle size of 0.5-1.0 mm; mix 0.7 parts of ferrous glycine, 1.4 parts of DL-methionine, 1.2 parts of cysteine, 1 part of L-threonine, 0.6 parts of β-alanine, and 1.8 parts of L-lysine to form an amino acid supplement; inoculate Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus acidilactici CICC 10146 into MRS medium and LB medium respectively and culture them to the logarithmic growth phase, collect them by centrifugation after activation, and resuspend them in physiological saline to prepare a bacterial solution with a concentration of 10 8 CFU / mL.

[0020] 2. Weigh 24 parts of sunflower seed shell powder, 16 parts of orange peel, 7 parts of amino acid supplement, 5.5 parts of fermentation liquid (the mass ratio of Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus acidilactici CICC 10146 is 10:5:3), 1 part of magnesium gluconate, and 0.4 parts of chromium nicotinate by weight; add 80% of the total mass of corn flour to the sunflower seed shell powder and orange peel, and then add amino acid supplement, magnesium gluconate and chromium nicotinate to mix evenly, transfer the obtained mixture into a fermentation tank, add fermentation liquid and ferment for 48 hours at 37°C, and dry after the fermentation to obtain a solid fermentation feed additive.

[0021] Example 2 A method for preparing a solid-state fermentation feed additive, comprising the steps of: 1. Dry sunflower seed shells and citrus peels until the moisture content is less than 10%, and grind them into powder with a particle size of 0.5-1.0 mm; mix 0.5 parts of ferrous glycine, 1.6 parts of DL-methionine, 1 part of cysteine, 1 part of L-threonine, 0.3 parts of β-alanine, and 2.4 parts of L-lysine to form an amino acid supplement; inoculate Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus acidilactici CICC 10146 into MRS medium and LB medium respectively and culture them to the logarithmic growth phase, collect them by centrifugation after activation, and resuspend them in physiological saline to prepare a bacterial solution with a concentration of 10 8 CFU / mL.

[0022] 2. Weigh 30 parts of sunflower seed shell powder, 20 parts of orange peel, 8 parts of amino acid supplement, 7 parts of fermentation liquid (the mass ratio of Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus acidilactici CICC 10146 is 10:5:3), 1.3 parts of magnesium gluconate, and 0.6 parts of chromium nicotinate by weight; add 80% of the total mass of corn flour to the sunflower seed shell powder and orange peel, and then add the amino acid supplement, magnesium gluconate and chromium nicotinate and mix them evenly. Transfer the obtained mixture into a fermentation tank, add the fermentation liquid and ferment for 48 hours at 37°C. After the fermentation is completed, dry it to obtain a solid fermentation feed additive.

[0023] Example 3 A method for preparing a solid-state fermentation feed additive, comprising the steps of: 1. Dry sunflower seed shells and citrus peels until the moisture content is less than 10%, and grind them into powder with a particle size of 0.5-1.0 mm; mix 1 part of ferrous glycine, 1.2 parts of DL-methionine, 1.5 parts of cysteine, 0.8 parts of L-threonine, 0.9 parts of β-alanine, and 1.5 parts of L-lysine to form an amino acid supplement; inoculate Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus acidilactici CICC 10146 into MRS medium and LB medium respectively and culture them to the logarithmic growth phase, collect them by centrifugation after activation, and resuspend them in physiological saline to prepare a bacterial solution with a concentration of 10 8 CFU / mL.

[0024] 2. Weigh 18 parts of sunflower seed shell powder, 12 parts of orange peel, 5.5 parts of amino acid supplement, 4 parts of fermentation liquid (the mass ratio of Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus acidilactici CICC 10146 is 10:5:3), 0.8 parts of magnesium gluconate, and 0.2 parts of chromium nicotinate by weight; add 80% of the total mass of corn flour to the sunflower seed shell powder and orange peel, and then add the amino acid supplement, magnesium gluconate and chromium nicotinate and mix them evenly. Transfer the obtained mixture into a fermentation tank, add the fermentation liquid and ferment for 48 hours at 37°C. After the fermentation is completed, dry it to obtain a solid fermentation feed additive.

[0025] Comparative Example 1 The step parameters are the same as those in Example 1, except that the feed additive is prepared without using an amino acid supplement.

[0026] Comparative Example 2 The step parameters are as in Example 1, except that the mass ratio of Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus acidilactici CICC 10146 in the fermentation broth is changed to 1:1:1.

[0027] Comparative Example 3 The step parameters of Reference Example 1 are the same, except that magnesium gluconate is not added to prepare the feed additive.

[0028] Test example The feed additive samples prepared above were tested: healthy fattening pigs of the same batch, similar age and weighing about 80 kg were randomly divided into 7 groups (corresponding to Examples 1-3, Comparative Examples 1-3 and a blank control group without feed additives), and then fed with a commercial diet (the diet composition was 45% soybean meal, 30% corn, 12% rice bran, 10% bran, and 3% fish scale powder) and the above feed additives under the same conditions, and the test period was 60 days.

[0029] Each pig was fed the same daily amount for 20 days, and special pigs (sickness or other reasons that obviously affect normal feeding) were screened out. One-third of the fattening pigs in each group were randomly selected and slaughtered to measure the fatty acid and antioxidant rancidity properties of the longissimus dorsi muscle. The results are shown in Tables 1 and 2. (Testing standards GB / T 5009.181-2016, GB / T 5009.227-2016, GB / T 5009.229-2016, NY / T 1333-2007) Table 1 Initial fatty acid composition of finishing pigs

[0030] Table 2 Antioxidant rancidity performance of initial finishing pigs

[0031] The remaining fattening pigs in each group continued to be raised, and the feed additives prepared in the above Examples 1-3 and Comparative Examples 1-3 were respectively added to the diet (the addition amount was 5%), and the daily feeding amount for each pig was the same. The feeding was continued for 20 days, and special pigs (illness or other reasons obviously affected the normal feeding) were screened out. The remaining 1 / 2 of each group was randomly selected, slaughtered, and the longissimus dorsi muscle was taken to measure the fatty acid and antioxidant rancidity properties. The results are shown in Tables 3 and 4.

[0032] Table 3 Fatty acid composition of fattening pigs after one-stage feeding

[0033] Table 4 Antioxidant and rancidity performance of fattening pigs after one-stage feeding

[0034] The remaining fattening pigs were kept under the same conditions and continued to be fed for 20 days. Special pigs (due to illness or other reasons that obviously affected their normal feeding) were screened out and slaughtered. The longissimus dorsi muscle was taken to measure the fatty acid and antioxidant rancidity properties. The results are shown in Tables 5 and 6.

[0035] Table 5 Fatty acid composition of finishing pigs after two-stage feeding

[0036] Table 6 Antioxidant and rancidity performance of fattening pigs after two-stage feeding

[0037] According to the above test results, it can be seen that the diet supplemented with the solid-state fermentation feed additive of the present invention has a significant effect on regulating the fatty acid composition of pork: the saturated fatty acid content in Examples 1-3 is significantly reduced, the unsaturated fatty acid content is increased, and the ratio of mono / polyunsaturated fatty acids is moderate, which is conducive to reducing the degree of oxidative rancidity; the anti-oxidative rancidity performance also proves that the solid-state fermentation feed additive of the present invention can effectively improve the antioxidant capacity of pork, delay rancidity and extend the storage period. Comparing the data of Example 1 with Comparative Example 1, it can be seen that after the lack of the regulation of the amino acid supplement, the synthesis of endogenous antioxidants is obviously insufficient. Although pork with a high unsaturated fatty acid content can also be obtained, its antioxidant performance is seriously insufficient and oxidative rancidity is rapid; comparing the data of Example 1 with Comparative Example 2, it can be seen that the lack of the fermentation effect of the appropriate bacterial agent combination reduces the unsaturated fatty acid conversion ability and antioxidant capacity to varying degrees; comparing the data of Example 1 with Comparative Example 3, it can be seen that organic magnesium gluconate also has a certain improvement effect on the antioxidant performance of pork. The blank control group has a certain antioxidant performance due to the low content of unsaturated fatty acids. The solid-state fermentation feed additive of the present invention can improve the unsaturated fatty acid conversion capacity without the need to add additional industrial or natural antioxidants, and can achieve the purpose of enhancing antioxidant capacity, delaying rancidity and extending the storage period by promoting the synthesis of endogenous antioxidants. The raw material preparation cost is low and the product has good market competitiveness.

[0038] The embodiments described above only express several preferred embodiments of the present invention, and the descriptions thereof are relatively specific and detailed, but are not intended to limit the present invention. It should be noted that for those skilled in the art, the present invention may also have various changes and modifications, and any modifications, equivalent substitutions, improvements, etc. made within the concept and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing a solid-state fermentation feed additive, characterized in that: The steps include: Step 1: Dry the sunflower seed shells and orange peels, grind them into powder and set aside; Step 2: Weigh 18-30 parts of sunflower seed shell powder, 12-20 parts of orange peel, 5.5-8 parts of amino acid supplement, 4-7 parts of fermentation liquid, 0.8-1.3 parts of magnesium gluconate, and 0.2-0.6 parts of chromium nicotinate according to weight; Among them, the amino acid supplement consists of ferrous glycine, methionine, cysteine, threonine, alanine, and lysine; Step 3: Add filler to sunflower seed shell powder and orange peel, then add amino acid supplement, magnesium gluconate and chromium nicotinate and mix evenly, transfer the obtained mixture into a fermentation tank, add fermentation liquid for fermentation, and dry after the fermentation is completed.

2. The method for preparing a solid-state fermentation feed additive according to claim 1, characterized in that: In step 1, the sunflower seed shells and orange peels are dried until the moisture content is less than 10%, and the particle size after grinding is controlled to be 0.5-1.0 mm.

3. The method for preparing a solid-state fermentation feed additive according to claim 1, characterized in that: The amino acid supplement in step 2 is composed by weight: 0.5-1 parts of ferrous glycine, 1.2-1.6 parts of methionine, 1-1.5 parts of cysteine, 0.8-1.2 parts of threonine, 0.3-0.9 parts of alanine, and 1.5-2.4 parts of lysine.

4. The method for preparing a solid-state fermentation feed additive according to claim 3, characterized in that: The methionine is DL-methionine, the threonine is L-threonine, the alanine is β-alanine, and the lysine is L-lysine.

5. The method for preparing a solid-state fermentation feed additive according to claim 1, characterized in that: Step 2: The fermentation broth is prepared from Bifidobacterium longum, Bacillus licheniformis, and Pediococcus acidilactici: Bifidobacterium longum, Bacillus licheniformis, and Pediococcus acidilactici are inoculated into MRS medium and LB medium respectively and cultured to the logarithmic growth phase, activated, collected by centrifugation, and resuspended in physiological saline to prepare a bacterial broth with a concentration of 10 8 CFU / mL.

6. The method for preparing a solid-state fermentation feed additive according to claim 5, characterized in that: The mass ratio of the Bifidobacterium longum, Bacillus licheniformis and Pediococcus acidilactici is 10:(2-7):(2-3).

7. The method for preparing a solid-state fermentation feed additive according to claim 1, characterized in that: The amounts of the raw materials used in step 2 are 24 parts of sunflower seed shell powder, 16 parts of orange peel, 7 parts of amino acid supplement, 5.5 parts of fermentation bacteria liquid, 1 part of magnesium gluconate, and 0.4 parts of chromium nicotinate.

8. The method for preparing a solid-state fermentation feed additive according to claim 1, characterized in that: The filler in step three is corn flour, and the added amount is 0.5-1.2 times the total mass of sunflower seed shell powder and orange peel.

9. The solid-state fermentation feed additive obtained by the preparation method according to any one of claims 1 to 8.

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