A solid-state fermented feed additive and its preparation method

Abstract

This invention discloses a solid-state fermented feed additive and its preparation method, belonging to the field of feed additive technology. The invention uses sunflower seed shell powder, orange peel, amino acid supplements, fermentation broth, magnesium gluconate, and chromium nicotinate as raw materials to prepare a solid-state fermented feed additive. The amino acid supplements consist of ferrous glycine, methionine, cysteine, threonine, alanine, and lysine. The fermentation broth is prepared from Bifidobacterium longum, Bacillus licheniformis, and Pediococcus lactis. This feed additive can increase the unsaturated fatty acid content of pork while regulating the amino acid composition, balancing the ratio of monounsaturated to polyunsaturated fatty acids, and promoting the synthesis of various endogenous antioxidants. High-quality pork with good taste and long shelf life can be obtained without the need for additional industrial or natural antioxidants.

Description

Technical Field

[0001] This invention belongs to the field of feed additive technology, specifically relating to a solid-state fermented feed additive and its preparation method. Background Technology

[0002] Feed additives are widely used in the livestock industry. However, as people's demands for food safety and health become increasingly stringent, some consumers have developed a prejudice against feed additives, even equating them with negative terms such as "hormones" and "antibiotic abuse." However, this is merely a consequence of some farmers' misuse in pursuit of short-term profits. In fact, traditional farming methods are no longer sufficient to meet the growing demand for meat. Free-range farming is inefficient and difficult to scale up, while intensive farming, although more efficient, faces challenges such as unbalanced animal nutrition and increased pressure on disease control. Feed additives were developed precisely to address these issues. Their rational use can improve farming efficiency, reduce antibiotic usage, protect animal health, and ultimately provide consumers with safe and high-quality livestock products.

[0003] On the other hand, as the demand for meat consumption increases, consumers' pursuit of pork quality is also growing. High-quality pork not only requires tender meat and delicious taste, but also emphasizes its nutritional value, especially the content of polyunsaturated fatty acids (PUFAs). PUFAs are essential fatty acids for the human body, with effects such as lowering cholesterol and preventing cardiovascular diseases. Currently, the main approach is to add PUFA-rich ingredients such as flaxseed and fish oil to feed. However, PUFAs are chemically reactive, and high levels of polyunsaturated fatty acids can significantly shorten the storage time of pork, making it prone to oxidative rancidity, leading to a decline in pork quality, off-odors, and even the production of harmful substances. In addition to its inherent susceptibility to oxidation, various stress factors during the farming process, such as transportation, regrouping, and high temperatures, can also exacerbate PUFA oxidative rancidity, further affecting pork quality and safety. To prevent PUFA oxidative rancidity, the traditional method is to use antioxidant feed additives; however, industrial antioxidants such as ethoxyquinoline and butylated hydroxytoluene pose 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 not suitable for large-scale farming. Summary of the Invention

[0004] In view of the content mentioned in the background art, the purpose of this invention is to provide a solid fermented feed additive and its preparation method; by simply adding a small amount of this solid fermented feed additive to a regular diet, it can not only increase the content of unsaturated fatty acids in pork and improve its nutritional value and taste, but also regulate the amino acid composition and increase the synthesis of endogenous antioxidants. In the end, high-quality pork with good taste and long shelf life can be obtained without the need to add additional industrial or natural antioxidants.

[0005] This invention provides a method for preparing a solid-state fermented feed additive, comprising the following steps:

[0006] Step 1: Dry the sunflower seed shells and orange pith, grind them into powder and set aside;

[0007] Step 2: Weigh out 18-30 parts sunflower seed shell powder, 12-20 parts orange peel, 5.5-8 parts amino acid supplement, 4-7 parts fermentation liquid, 0.8-1.3 parts magnesium gluconate, and 0.2-0.6 parts chromium nicotinate according to the following weight proportions;

[0008] The amino acid supplement consists of ferrous glycine, methionine, cysteine, threonine, alanine, and lysine.

[0009] Step 3: Add filler to sunflower seed shell powder and orange pith, then add amino acid supplement, magnesium gluconate and chromium nicotinate and mix well. Transfer the resulting mixture to a fermentation tank, add fermentation liquid for fermentation, and dry after fermentation.

[0010] Furthermore, the sunflower seed shells and orange peels mentioned in step one are dried until the moisture content is less than 10%, and the particle size is controlled at 0.5-1.0 mm after grinding.

[0011] The raw materials used in the solid-state fermented feed additive of this invention include: sunflower seed shells, a common by-product of edible oil processing, which are abundant and inexpensive, effectively reducing the cost of feed additive raw materials. Sunflower seed shells have a high fiber content, and the rich dietary fiber can effectively promote the digestion and absorption of feed by pigs; although it is a processing by-product, it still contains a certain amount of fat and protein, especially the fat, which is mainly unsaturated fatty acids, and the protein, which includes a variety of essential amino acids, which is beneficial to increasing the content of unsaturated fatty acids in pork and promoting the healthy growth of pigs. Orange pith, as a processing by-product of citrus fruits, also has the characteristics of being abundant and inexpensive. Orange pith is rich in soluble and insoluble dietary fiber, which can promote intestinal peristalsis and improve digestive function; its soluble fiber can be fermented by intestinal microorganisms in pigs to produce short-chain fatty acids, providing 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 pith can scavenge free radicals, reduce oxidative stress, and enhance the immunity of pigs. Meanwhile, active ingredients such as hesperidin and naringin also have anti-inflammatory effects, which can alleviate intestinal inflammation and thus improve feed utilization. This invention makes full use of agricultural waste, effectively reducing raw material costs and achieving the recycling of waste resources.

[0012] Further, the amino acid supplement described in step two is composed of the following components by weight: 0.5-1 parts ferrous glycine, 1.2-1.6 parts methionine, 1-1.5 parts cysteine, 0.8-1.2 parts threonine, 0.3-0.9 parts alanine, and 1.5-2.4 parts lysine; preferably 0.7 parts ferrous glycine, 1.4 parts methionine, 1.2 parts cysteine, 1 part threonine, 0.6 parts alanine, and 1.8 parts lysine.

[0013] Furthermore, the methionine is DL-methionine, the threonine is L-threonine, the alanine is β-alanine, and the lysine is L-lysine.

[0014] The texture and flavor of pork are closely related to unsaturated fatty acids. However, polyunsaturated fatty acids are softer, and when their content is high, they soften the pork carcass fat and increase the degree of fat oxidation and rancidity. This is not only detrimental to storage and processing, but also produces organic compounds such as aldehydes, alcohols, and ketones through oxidation, giving the pork an off-flavor. Therefore, controlling the ratio of monounsaturated to polyunsaturated fatty acids in pork is also a key factor in improving pork quality. Furthermore, different amino acid compositions have different effects on meat quality. Under normal dietary conditions, the protein or amino acid balance in pigs is dynamic; therefore, the protein supply in the diet directly affects protein deposition in the body, thus affecting pork quality. Based on this, a suitable combination of types and proportions of amino acids is another key factor in further improving the physicochemical properties and meat quality of pork muscle tissue. Therefore, this invention regulates and controls the amino acid composition by incorporating suitable amino acid supplements: ferrous glycine not only supplements glycine but also organic iron; methionine and cysteine ​​participate in the synthesis of glutathione, which can eliminate cellular free radicals and reduce lipid peroxidation; threonine improves the animal's ability to absorb protein from feed; β-alanine promotes the synthesis of natural dipeptide antioxidants, thereby inhibiting lipid and protein oxidation; lysine participates in protein synthesis and repair, helping to improve carcass quality and promote growth and development in pigs. This invention rationally controls the types and ratios of amino acids in the amino acid supplement, enhancing and promoting the synthesis of various endogenous antioxidants without the need for additional industrial or natural antioxidants, thus achieving the goal of improving the antioxidant capacity of pork, delaying rancidity, and extending storage time.

[0015] Further, the fermentation broth described in step two is prepared from Bifidobacterium longum, Bacillus licheniformis, and Pediococcus lactis: Bifidobacterium longum, Bacillus licheniformis, and Pediococcus lactis are inoculated into MRS medium and LB medium, respectively, and cultured to the logarithmic growth phase. After activation, they are collected by centrifugation and resuspended in physiological saline to prepare a bacterial broth with a concentration of 10. 8 CFU / mL.

[0016] Furthermore, the mass ratio of Bifidobacterium longum, Bacillus licheniformis, and Pediococcus lactis is 10:(2-7):(2-3). In a specific implementation example, the Bifidobacterium longum used is CICC 6068; the Bacillus licheniformis used is DSM 5749; and the Pediococcus lactis used is CICC 10146.

[0017] Furthermore, in step two, the amounts of each ingredient are as follows: 24 parts sunflower seed shell powder, 16 parts orange peel, 7 parts amino acid supplement, 5.5 parts fermentation liquid, 1 part magnesium gluconate, and 0.4 parts chromium nicotinate. Magnesium gluconate and chromium nicotinate can increase the activity of catalase in animals, help increase the synthesis of glutathione, and further improve the body's total antioxidant capacity.

[0018] Furthermore, the filler mentioned in step three is corn flour, and its addition amount is 0.5-1.2 times the total mass of sunflower seed shell powder and orange pith.

[0019] The present invention also provides a solid fermented feed additive obtained by the above preparation method.

[0020] The beneficial effects of this invention are:

[0021] This invention provides a solid-state fermented feed additive that, when added to a daily diet at a ratio of 1-10%, effectively improves nutritional value and pork quality. This additive enhances the nutritional value and palatability of pork by increasing the proportion of unsaturated fatty acids and adjusting the ratio of mono / polyunsaturated fatty acids. It also promotes the synthesis of various endogenous antioxidants by regulating the amino acid composition and ratio, significantly improving the antioxidant capacity of pork without the need for additional industrial or natural antioxidants. This solid-state fermented feed additive fully utilizes processing by-products, effectively reducing raw material costs. Furthermore, its simple manufacturing process makes it suitable for industrial production and gives it strong market competitiveness. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with embodiments. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0023] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0024] Example 1

[0025] A method for preparing a solid-state fermented feed additive, comprising the following steps:

[0026] 1. Sunflower seed shells and citrus pith are dried until the moisture content is below 10%, and ground into powder with a particle size of 0.5-1.0 mm. An amino acid supplement is prepared by mixing 0.7 parts ferrous glycine, 1.4 parts DL-methionine, 1.2 parts cysteine, 1 part L-threonine, 0.6 parts β-alanine, and 1.8 parts L-lysine. Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus lactis CICC 10146, respectively, into MRS and LB media and cultured to the logarithmic growth phase. After activation, the cultures are collected by centrifugation and resuspended in physiological saline to prepare a bacterial suspension with a concentration of 10. 8 CFU / mL.

[0027] 2. Weigh out 24 parts sunflower seed shell powder, 16 parts orange peel, 7 parts amino acid supplement, 5.5 parts fermentation liquid (Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus lactis CICC 10146 in a mass ratio of 10:5:3), 1 part magnesium gluconate, and 0.4 parts chromium nicotinate according to the following proportions: Add 80% of the total mass of corn flour to the sunflower seed shell powder and orange peel, then add the amino acid supplement, magnesium gluconate, and chromium nicotinate and mix well. Transfer the resulting mixture to a fermentation tank, add the fermentation liquid, and ferment at 37°C for 48 hours. After fermentation, dry to obtain the solid fermented feed additive.

[0028] Example 2

[0029] A method for preparing a solid-state fermented feed additive, comprising the following steps:

[0030] 1. Sunflower seed shells and citrus pith are dried until the moisture content is below 10%, and ground into powder with a particle size of 0.5-1.0 mm. An amino acid supplement is prepared by mixing 0.5 parts ferrous glycine, 1.6 parts DL-methionine, 1 part cysteine, 1 part L-threonine, 0.3 parts β-alanine, and 2.4 parts L-lysine. Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus lactis CICC 10146, respectively, into MRS and LB media and cultured to the logarithmic growth phase. After activation, the cultures are collected by centrifugation and resuspended in physiological saline to prepare a bacterial suspension with a concentration of 10. 8 CFU / mL.

[0031] 2. Weigh out 30 parts sunflower seed shell powder, 20 parts orange peel, 8 parts amino acid supplement, 7 parts fermentation liquid (Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus lactis CICC 10146 in a mass ratio of 10:5:3), 1.3 parts magnesium gluconate, and 0.6 parts chromium nicotinate according to the following proportions: Add 80% of the total mass of corn flour to the sunflower seed shell powder and orange peel, then add the amino acid supplement, magnesium gluconate, and chromium nicotinate and mix well. Transfer the resulting mixture to a fermentation tank, add the fermentation liquid, and ferment at 37°C for 48 hours. After fermentation, dry to obtain the solid fermented feed additive.

[0032] Example 3

[0033] A method for preparing a solid-state fermented feed additive, comprising the following steps:

[0034] 1. Sunflower seed shells and citrus pith are dried until the moisture content is below 10%, and ground into powder with a particle size of 0.5-1.0 mm. An amino acid supplement is prepared by mixing 1 part ferrous glycine, 1.2 parts DL-methionine, 1.5 parts cysteine, 0.8 parts L-threonine, 0.9 parts β-alanine, and 1.5 parts L-lysine. Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus lactis CICC 10146 are inoculated into MRS and LB media respectively and cultured to the logarithmic growth phase. After activation, the cultures are collected by centrifugation and resuspended in physiological saline to prepare a bacterial suspension with a concentration of 10. 8 CFU / mL.

[0035] 2. Weigh out 18 parts sunflower seed shell powder, 12 parts orange peel, 5.5 parts amino acid supplement, 4 parts fermentation liquid (Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus lactis CICC 10146 in a mass ratio of 10:5:3), 0.8 parts magnesium gluconate, and 0.2 parts chromium nicotinate according to the following proportions: Add 80% of the total mass of corn flour to the sunflower seed shell powder and orange peel, then add the amino acid supplement, magnesium gluconate, and chromium nicotinate and mix well. Transfer the resulting mixture to a fermentation tank, add the fermentation liquid, and ferment at 37°C for 48 hours. After fermentation, dry to obtain the solid fermented feed additive.

[0036] Comparative Example 1

[0037] Refer to the steps and parameters in Example 1, except that amino acid supplements are not used to prepare the feed additive.

[0038] Comparative Example 2

[0039] Referring to the steps and parameters of Example 1, the difference is that the mass ratio of Bifidobacterium longum CICC 6068, Bacillus licheniformis DSM 5749, and Pediococcus lactis CICC 10146 in the fermentation broth is changed to 1:1:1.

[0040] Comparative Example 3

[0041] The feed additive is prepared by referring to the steps and parameters of Example 1, except that magnesium gluconate is not added.

[0042] Test case

[0043] The feed additive samples prepared above were tested: healthy fattening pigs of similar age and weight (approximately 80 kg) from the same batch were randomly divided into 7 groups (corresponding to Examples 1-3, Comparative Examples 1-3, and a blank control group without feed additives). They were then fed with commercially available diets (composed of 45% soybean meal, 30% corn, 12% rice bran, 10% wheat bran, and 3% fish scale powder) and the above feed additives under the same conditions for 60 days.

[0044] Each pig was fed the same daily feed for 20 days. Pigs with special conditions (such as illness or other factors significantly affecting their feed intake) were screened out. One-third of the fattening pigs in each group were randomly selected, slaughtered, and their longissimus dorsi muscle was used to measure fatty acids and antioxidant rancidity. 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)

[0045] Table 1 Fatty acid composition of initial fattening pigs

[0046]

[0047] Table 2 Antioxidant rancidity performance of initial fattening pigs

[0048]

[0049] The remaining fattening pigs in each group were continued to be fed with the feed additives prepared in Examples 1-3 and Comparative Examples 1-3 (5% addition amount) added to their daily diet. Each pig was fed the same amount per day for 20 days. Pigs with special conditions (illness or other reasons that significantly affected their normal feed intake) were screened out. Half of the remaining pigs in each group were randomly selected, slaughtered, and the longissimus dorsi muscle was taken to measure fatty acids and antioxidant rancidity. The results are shown in Tables 3 and 4.

[0050] Table 3 Fatty acid composition of fattening pigs after one stage of feeding

[0051]

[0052] Table 4 Antioxidant rancidity performance of fattening pigs after one stage of feeding

[0053]

[0054] The remaining fattening pigs were fed under the same conditions for another 20 days. Special pigs (those whose normal feed intake was significantly affected by illness or other reasons) were screened out. The pigs were slaughtered and the longissimus dorsi muscle was taken to measure fatty acids and antioxidant rancidity. The results are shown in Tables 5 and 6.

[0055] Table 5 Fatty acid composition of finishing pigs after two-stage feeding

[0056]

[0057] Table 6 Antioxidant rancidity performance of finishing pigs after two-stage feeding

[0058]

[0059] The test results show that feeding diets with the solid-state fermented feed additive of this invention significantly improves the fatty acid composition of pork: In Examples 1-3, the saturated fatty acid content is significantly reduced, while the unsaturated fatty acid content is increased, and the ratio of mono / polyunsaturated fatty acids is moderate, which is beneficial for reducing oxidative rancidity. The antioxidant rancidity performance also demonstrates that the solid-state fermented feed additive of this invention can effectively improve the antioxidant capacity of pork, delay rancidity, and extend storage time. Comparing the data from Example 1 and Comparative Example 1, it is evident that without the regulation of amino acid supplementation, the synthesis of endogenous antioxidants is significantly insufficient. Although pork with high unsaturated fatty acid content can still be obtained, its antioxidant performance is severely inadequate, and oxidative rancidity is rapid. Comparing the data from Example 1 and Comparative Example 2, it is evident that without the fermentation effect of a suitable microbial agent combination, the unsaturated fatty acid conversion capacity and antioxidant capacity are reduced to varying degrees. Comparing the data from Example 1 and Comparative Example 3, it is evident that organic magnesium gluconate also has a certain improving effect on the antioxidant performance of pork. The blank control group, due to its low unsaturated fatty acid content, exhibits certain antioxidant properties. This invention provides a solid-state fermented feed additive that can improve the conversion of unsaturated fatty acids without the need for additional industrial or natural antioxidants. It enhances antioxidant capacity, delays rancidity, and extends storage time by promoting the synthesis of endogenous antioxidants. The raw materials used in its preparation are low-cost, giving it a competitive edge in the market.

[0060] The embodiments described above are merely preferred embodiments of the present invention, and while the descriptions are specific and detailed, they are not intended to limit the present invention. It should be noted that various changes and modifications can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the concept and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing a solid-state fermented feed additive, characterized in that, Includes the following steps: Step 1: Dry the sunflower seed shells and orange pith, grind them into powder and set aside; Step 2: Weigh out 18-30 parts sunflower seed shell powder, 12-20 parts orange peel, 5.5-8 parts amino acid supplement, 4-7 parts fermentation liquid, 0.8-1.3 parts magnesium gluconate, and 0.2-0.6 parts chromium nicotinate according to the following weight proportions; The amino acid supplement is composed of the following components by weight: 0.5-1 parts ferrous glycine, 1.2-1.6 parts methionine, 1-1.5 parts cysteine, 0.8-1.2 parts threonine, 0.3-0.9 parts alanine, and 1.5-2.4 parts lysine; the fermentation broth is prepared from Bifidobacterium longum, Bacillus licheniformis, and Pediococcus lactis, with a mass ratio of Bifidobacterium longum, Bacillus licheniformis, and Pediococcus lactis of 10:(2-7):(2-3). Step 3: Add filler to sunflower seed shell powder and orange pith, then add amino acid supplement, magnesium gluconate and chromium nicotinate and mix well. Transfer the resulting mixture to a fermentation tank, add fermentation liquid for fermentation, and dry after fermentation.

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

3. The method for preparing a solid-state fermented feed additive according to claim 1, characterized in that, The methionine is DL-methionine, the threonine is L-threonine, the alanine is β-alanine, and the lysine is L-lysine.

4. The method for preparing a solid-state fermented feed additive according to claim 1, characterized in that, The method for preparing the fermentation broth in step two is as follows: *Bifidobacterium longum*, *Bacillus licheniformis*, and *Pediococcus lactis* are inoculated into MRS medium and LB medium, respectively, and cultured to the logarithmic growth phase. After activation, they are collected by centrifugation and resuspended in physiological saline to prepare a bacterial broth with a concentration of 10. 8 CFU / mL.

5. The method for preparing a solid-state fermented feed additive according to claim 1, characterized in that, In step two, the amounts of each ingredient are as follows: 24 parts sunflower seed shell powder, 16 parts orange peel, 7 parts amino acid supplement, 5.5 parts fermentation liquid, 1 part magnesium gluconate, and 0.4 parts chromium nicotinate.

6. The method for preparing a solid-state fermented feed additive according to claim 1, characterized in that, The filler mentioned in step three is corn flour, and its addition amount is 0.5-1.2 times the total mass of sunflower seed shell powder and orange pith.

7. The solid fermented feed additive obtained by the preparation method according to any one of claims 1-6.

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