A method for efficient fattening of beef cattle in summer and autumn under a southern captive breeding mode

Abstract

The present invention relates to the technical field of livestock and poultry breeding, and particularly to a method for efficiently fattening beef cattle in summer and autumn under the southern penning mode. In order to solve the technical bottlenecks in the fattening of beef cattle in summer and autumn in the south, such as poor heat stress and health level of beef cattle, high abdominal fat rate and poor fattening effect, and to achieve low-cost and high-efficiency fattening of beef cattle in pens in summer and autumn to improve breeding efficiency and increase the added value of industrial, agricultural and sideline resources. A method for efficiently fattening beef cattle in summer and autumn under the southern penning mode provided by the present invention uses a combination of several substances such as high-quality forage plant feed mulberry in summer and autumn, industrial, agricultural and sideline resources beer grains, herbal tea residue, isatis root residue, loquat leaf residue, and folium isatidis residue. According to different ratios and usage methods in different indoor environmental temperatures of beef cattle, after enzyme fermentation, it is used as a mixed roughage for beef cattle, which not only effectively reduces the heat stress diseases of beef cattle in summer and autumn and improves the health level of beef cattle, but more importantly, realizes the relatively high growth and efficient fattening of beef cattle in summer and autumn and effectively reduces the abdominal fat rate of beef cattle.

Description

Technical Field

[0001] The present invention relates to the technical field of livestock and poultry breeding, and particularly to a method for efficiently fattening beef cattle in summer and autumn under the southern pen-raising mode. Background Art

[0002] Vigorously developing the beef cattle industry and promoting the adjustment of the national livestock industry structure are important measures to effectively alleviate the competition between humans and livestock for food, ensure the supply of meat products in China, and promote the safety of the national meat product supply; the demand for beef is increasing continuously, especially in the developed southern regions where the consumption of beef increases year by year. Vigorously developing the beef cattle industry in the south is of great significance for the efficient utilization of water heat, industrial, agricultural and sideline resources in the south. However, the climate in the south is hot and humid, the fattening effect of beef cattle in summer and autumn is poor, the growth rate is slow, heat stress seriously affects the health level of beef cattle, and the abdominal fat rate is as high as 15%, seriously affecting the fattening effect.

[0003] To solve the problem of summer heat stress, the existing technology uses physical cooling to improve the comfort of beef cattle to promote health, but the cost is high, the cost performance is low, and the operability is poor. The range of activities of beef cattle breeding is large; more importantly, even if the heat stress problem is solved, there is still a technical problem of high abdominal fat rate in fattening beef cattle. Adding Chinese herbal medicine extracts to the feed of beef cattle can alleviate the problem of summer heat stress to a certain extent, but it cannot efficiently solve the technical problem of high abdominal fat rate in summer beef cattle fattening. Moreover, the effect is not ideal when used in small amounts, and the cost is significantly increased and the function is single when used in large amounts. Using medicinal residues or other agricultural and sideline resources for the fattening of beef cattle in summer and autumn has a certain effect of reducing heat stress in beef cattle, but it has a negative impact on the growth and meat quality of beef cattle. At the same time, regarding reducing the abdominal fat of southern beef cattle during the fattening period, the existing technology uses the fermentation bed breeding mode, but this mode is not conducive to the health of beef cattle in the hot and humid climate in the south, and even causes the morbidity and death of cattle; at the same time, the fermentation bed is prone to failure, the maintenance cost of the bedding is high, and the effect of reducing the abdominal fat of beef cattle is limited.

[0004] Therefore, there is an urgent need for a technology with low cost, which can solve heat stress and at the same time achieve efficient fattening of beef cattle and reduce the high abdominal fat rate existing in the fattening of southern beef cattle. In view of this, the present invention is proposed. Summary of the Invention

[0005] (1) Technical Problems to be Solved

[0006] Aiming at the deficiencies in the existing technology, the present invention provides a method for efficiently fattening beef cattle in summer and autumn under the southern pen-raising mode, which solves the technical bottlenecks of poor health level of beef cattle caused by heat stress and poor fattening effect due to high abdominal fat rate in the fattening of southern beef cattle in summer and autumn. Starting from the problems of environmental pollution and low added value caused by the accumulation of industrial, agricultural and sideline resources in the south in summer and autumn, it realizes low-cost and efficient fattening of pen-raised beef cattle in summer and autumn, improves the breeding efficiency, and increases the added value of industrial, agricultural and sideline resources.

[0007] (2) Technical Solutions

[0008] In order to solve the above technical problems, the present invention provides a method for efficient fattening of beef cattle in summer and autumn under the southern captive breeding mode. This method uses the following roughage to feed beef cattle, and the fattening period of beef cattle is 1.5 - 3 months. The specific steps are as follows:

[0009] Step 1, prepare mixed coarse grains A. After the 1.2 - meter cutting of Morus atropurpurea Roxb. cv. Yuansang 11, the whole - plant forage mulberry is crushed into pieces of 1 - 2 cm in size. The whole - plant forage mulberry, brewery grains, wolfberry pomace, and hay are mixed in the ratio of 30 - 40:50 - 60:5 - 10:5 - 10, and then 0.01% - 0.03% Aspergillus oryzae, 0.01% - 0.015% xylanase, 0.003% - 0.008% mannanase, 0.02% - 0.03% laccase, 0.01% - 0.02% Bacillus subtilis, 0.01% - 0.03% Lactobacillus fermentum, and 0.005% - 0.01% Lactobacillus plantarum are added, and fermented for 15 - 20 days to form a forage - mulberry fermented product. Astragalus membranaceus residue, cape jasmine fruit residue, Rhynchosia volubilis Lour. residue, Millettia reticulata Benth. residue, and Isatis indigotica Fort. residue are mixed in the ratio of 30 - 40:10 - 20:10 - 20:20 - 30:5 - 10, and then 0.001% - 0.005% Aspergillus niger, 0.03% - 0.04% Bacillus licheniformis, 0.005% - 0.015% Lactobacillus fermentum, 0.005% - 0.02% Propionibacterium acidipropionici, 0.02% - 0.03% Lactobacillus paracasei, 0.005% - 0.01% xylanase, and 0.005% - 0.015% mannanase are added and fermented for 10 - 15 days to form a compound traditional - Chinese - medicine - residue fermented product. The forage - mulberry fermented product, herbal - tea - residue fermented product, compound traditional - Chinese - medicine - residue fermented product, and hay are mixed in the ratio of 45 - 60:15 - 20:20 - 30:5 - 15, and then 0.002% - 0.006% Lactobacillus plantarum, 0.02% - 0.03% Lactobacillus fermentum, 0.02% - 0.03% Bacillus subtilis, and 0.01% - 0.02% Bacillus licheniformis are added and fermented for 5 - 10 days to form mixed coarse grains A;

[0010] Step 2, prepare mixed coarse grains B. After the 1.2-meter cutting of Morus atropurpurea Roxb. cv. Yuesang 11, the whole-plant Morus atropurpurea Roxb. is crushed into pieces of 1-2 cm in size. The whole-plant Morus atropurpurea Roxb., brewer's grains, wolfberry pomace, and hay are mixed in a ratio of 30-40:30-50:15-30:5-10, and then 0.01%-0.03% Aspergillus oryzae, 0.01%-0.015% xylanase, 0.003%-0.008% mannanase, 0.02%-0.03% laccase, 0.01%-0.02% Bacillus subtilis, 0.01%-0.03% Lactobacillus fermentum, and 0.005%-0.01% Lactobacillus plantarum are added, and fermented for 15-20 days to form a Morus atropurpurea Roxb. fermentation product. The astragalus residue, fructus aurantii immaturus residue, sida acuta burm. f. residue, millettia reticulata benth. residue, isatis indigotica fort. residue, and eriobotrya japonica (thunb.) lindl. residue are mixed in a ratio of 20-30:10-20:10-20:10-20:10-20:10-20, and then 0.001%-0.005% Aspergillus niger, 0.03%-0.04% Bacillus licheniformis, 0.005%-0.015% Lactobacillus fermentum, 0.005%-0.02% Propionibacterium propionicum, 0.02%-0.03% Lactobacillus paracasei, 0.005%-0.01% xylanase, and 0.005%-0.015% mannanase are added and fermented for 10-15 days to form a compound traditional Chinese medicine residue fermentation product. The Morus atropurpurea Roxb. fermentation product, herbal tea residue fermentation product, compound traditional Chinese medicine residue fermentation product, and hay are mixed in a ratio of 30-40:20-30:25-35:5-15, and then 0.002%-0.006% Lactobacillus plantarum, 0.02%-0.03% Lactobacillus fermentum, 0.02%-0.03% Bacillus subtilis, and 0.01%-0.02% Bacillus licheniformis are added and fermented for 5-10 days to form mixed coarse grains B;

[0011] Step 3: Prepare mixed coarse grains C. After the 1.2-meter cutting of Morus atropurpurea Roxb. cv. Yuesang 11, the whole plant of Morus atropurpurea Roxb. is crushed into pieces of 1 - 2 cm in size. After mixing the whole plant of Morus atropurpurea Roxb., wolfberry pomace, and hay in the ratio of 20 - 30:50 - 70:5 - 10, 0.01% - 0.03% Aspergillus oryzae, 0.01% - 0.015% xylanase, 0.003% - 0.008% mannanase, 0.02% - 0.03% laccase, 0.01% - 0.02% Bacillus subtilis, 0.01% - 0.03% Lactobacillus fermentum, and 0.005% - 0.01% Lactobacillus plantarum are added, and then fermented for 15 - 20 days to form a fermented product of Morus atropurpurea Roxb. After mixing astragalus residue, fructus cnidii residue, penicillium leaf residue, isatis root residue, loquat leaf residue, and folium isatidis residue in the ratio of 10 - 20:5 - 10:5 - 10:10 - 20:10 - 20:20 - 30, 0.001% - 0.005% Aspergillus niger, 0.03% - 0.04% Bacillus licheniformis, 0.005% - 0.015% Lactobacillus fermentum, 0.005% - 0.02% Propionibacterium propionicum, 0.02% - 0.03% Lactobacillus paracasei, 0.005% - 0.01% xylanase, and 0.005% - 0.015% mannanase are added and fermented for 10 - 15 days to form a fermented product of compound Chinese medicine residues. After mixing the fermented product of Morus atropurpurea Roxb., fermented product of herbal tea residues, fermented product of compound Chinese medicine residues, and hay in the ratio of 20 - 30:30 - 40:30 - 40:5 - 10, 0.002% - 0.006% Lactobacillus plantarum, 0.02% - 0.03% Lactobacillus fermentum, 0.02% - 0.03% Bacillus subtilis, and 0.01% - 0.02% Bacillus licheniformis are added and fermented for 5 - 10 days to form mixed coarse grains C;

[0012] Step 4: When the temperature in the cattle shed is between 30°C and 35°C, the beef cattle feed is formed by mixing 40% - 60% of mixed coarse grains A and 40% - 60% of concentrate feed; when the temperature in the cattle shed is between 35°C and 37°C, the beef cattle feed is formed by mixing 45% - 65% of mixed coarse grains B and 35% - 55% of concentrate feed; when the temperature in the cattle shed is higher than 37°C, the beef cattle feed is formed by mixing 55% - 70% of mixed coarse grains C and 30% - 45% of concentrate feed; the feeding time for beef cattle fattening period is 1.5 - 3 months.

[0013] (3) Beneficial effects

[0014] First, the present invention overcomes the technical problem of high cost in reducing the abdominal fat of beef cattle by using traditional Chinese medicine extracts or other feed additives in the prior art for beef cattle fattening, and realizes the use of regional characteristic agricultural and sideline resources such as herbal tea residues, Chinese medicine residues, distiller's grains, and high-quality forage plant Morus atropurpurea Roxb. as roughage for beef cattle. Without adding traditional Chinese medicine extracts or other feed additives with high costs, the effect of high-efficiency fattening of beef cattle in summer and autumn and reducing the abdominal fat of beef cattle is achieved with low cost and high efficiency from the perspective of roughage.

[0015] Second, the present invention overcomes the technical problem that the single use of medicinal residues or other raw materials as roughage in the prior art has a poor effect in reducing the abdominal fat of beef cattle. Through the synergistic and efficient use of various raw materials at low cost, the abdominal fat rate of beef cattle in summer and autumn is reduced to 1.48% during high-efficiency fattening.

[0016] Third, the present invention solves the technical problem of the high-efficiency coordination of heat stress and high-efficiency fattening of beef cattle to reduce the abdominal fat of beef cattle in the prior art. The single or combined use of medicinal residues and some raw materials of Morus alba L. cannot achieve the above effects. Through the efficient fermentation and synergistic use of various raw materials, and different technologies are adopted according to the degree of heat stress at different indoor temperatures, the goal of solving heat stress and high-efficiency fattening to reduce abdominal fat of southern beef cattle in summer and autumn is achieved.

[0017] Fourth, the present invention also efficiently solves the technical problems of the accumulation and pollution of agricultural and sideline resources in summer and autumn, low added value, and high cost of high-efficiency fattening of beef cattle in summer and autumn. Moreover, the use in beef cattle breeding can reduce the usage of concentrated feed (soybean meal, corn), reduce the feeding cost, and contribute to the reduction and substitution of soybean meal and corn in beef cattle breeding. Detailed implementation manners

[0018] In order to make the technical means, creative features, achieved purposes and effects of the present invention easy to understand, the technical solutions in the specific implementation manners of the present invention are clearly and completely described below to further elaborate the present invention. Obviously, the described specific implementation manners are only a part of the implementation manners of the present invention, rather than all the styles.

[0019] The features and performance of the present invention are further described in detail below in combination with some embodiments.

[0020] Embodiment 1

[0021] The present invention provides a method for high-efficiency fattening of beef cattle in southern captive breeding mode in summer and autumn. The method uses the following beef cattle roughage to feed beef cattle, and the fattening period of beef cattle is 1.5 - 3 months. The specific steps are as follows.

[0022] Preparation of Mixed Coarse Grains A: After cutting the Yu's Mulberry 11 feed mulberry at a height of 1.2 m, the whole-plant feed mulberry is crushed into pieces of 1 - 2 cm in size; the whole-plant feed mulberry, brewer's grains, wolfberry residue, and hay are mixed in a ratio of 33:52:8:7, and then 0.02% Aspergillus oryzae, 0.012% xylanase, 0.005% mannanase, 0.025% laccase, 0.015% Bacillus subtilis, 0.02% Lactobacillus fermentum, and 0.007% Lactobacillus plantarum are added, and fermented for 18 days to form a feed mulberry ferment; the astragalus residue, fructus cnidii residue, penicillium leaf residue, millettia reticulata residue, and isatis root residue are mixed in a ratio of 35:16:15:26:8, and then 0.003% Aspergillus niger, 0.034% Bacillus licheniformis, 0.009% Lactobacillus fermentum, 0.01% Propionibacterium acidipropionici, 0.023% Lactobacillus paracasei, 0.009% xylanase, and 0.012% mannanase are added, and fermented for 12 days to form a compound traditional Chinese medicine residue ferment; the feed mulberry ferment, herbal tea residue ferment, compound traditional Chinese medicine residue ferment, and hay are mixed in a ratio of 53:16:25:6, and then 0.005% Lactobacillus plantarum, 0.025% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.013% Bacillus licheniformis are added, and fermented for 8 days to form Mixed Coarse Grains A.

[0023] Preparation of Mixed Coarse Grains B: After cutting the Yu's Mulberry 11 feed mulberry at a height of 1.2 m, the whole-plant feed mulberry is crushed into pieces of 1 - 2 cm in size; the whole-plant feed mulberry, brewer's grains, wolfberry residue, and hay are mixed in a ratio of 35:36:24:5, and then 0.015% Aspergillus oryzae, 0.013% xylanase, 0.006% mannanase, 0.026% laccase, 0.014% Bacillus subtilis, 0.023% Lactobacillus fermentum, and 0.008% Lactobacillus plantarum are added, and fermented for 19 days to form a feed mulberry ferment; the astragalus residue, fructus cnidii residue, penicillium leaf residue, millettia reticulata residue, isatis root residue, and eriobotrya japonica leaf residue are mixed in a ratio of 23:16:16:14:15:16, and then 0.0035% Aspergillus niger, 0.036% Bacillus licheniformis, 0.01% Lactobacillus fermentum, 0.012% Propionibacterium acidipropionici, 0.025% Lactobacillus paracasei, 0.008% xylanase, and 0.013% mannanase are added, and fermented for 12 days to form a compound traditional Chinese medicine residue ferment; the feed mulberry ferment, herbal tea residue ferment, compound traditional Chinese medicine residue ferment, and hay are mixed in a ratio of 35:26:31:8, and then 0.004% Lactobacillus plantarum, 0.026% Lactobacillus fermentum, 0.024% Bacillus subtilis, and 0.015% Bacillus licheniformis are added, and fermented for 8 days to form Mixed Coarse Grains B.

[0024] Preparation of Mixed Coarse Grains C: After the whole plant of Morus atropurpurea Roxb. cv. Yuesang 11 was cut at 1.2 m, it was crushed into pieces of 1-2 cm in size; the whole plant of Morus atropurpurea Roxb., wolfberry pomace, and hay were mixed in a ratio of 30:60:10, and then 0.018% Aspergillus oryzae, 0.014% xylanase, 0.008% mannanase, 0.03% laccase, 0.018% Bacillus subtilis, 0.025% Lactobacillus fermentum, and 0.009% Lactobacillus plantarum were added, and fermented for 19 days to form a fermented Morus atropurpurea Roxb. product; the residues of Astragalus membranaceus, fructus aurantii immaturus, Siphonostegia chinensis Benth., Isatis indigotica Fort., Eriobotrya japonica (Thunb.) Lindl., and Isatis tinctoria L. were mixed in a ratio of 18:8:8:16:20:30, and then 0.002% Aspergillus niger, 0.035% Bacillus licheniformis, 0.014% Lactobacillus fermentum, 0.02% Propionibacterium propionicum, 0.028% Lactobacillus paracasei, 0.009% xylanase, and 0.012% mannanase were added, and fermented for 14 days to form a fermented compound traditional Chinese medicine residue product; the fermented Morus atropurpurea Roxb. product, fermented herbal tea residue product, fermented compound traditional Chinese medicine residue product, and hay were mixed in a ratio of 23:36:34:7, and then 0.005% Lactobacillus plantarum, 0.028% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.017% Bacillus licheniformis were added, and fermented for 9 days to form mixed coarse grains C.

[0025] When the temperature in the cattle shed is between 30°C and 35°C, the beef cattle feed is formed by mixing 50% mixed coarse grains A and 50% concentrate feed; when the temperature in the cattle shed is between 35°C and 37°C, the beef cattle feed is formed by mixing 55% mixed coarse grains B and 45% concentrate feed; when the temperature in the cattle shed is higher than 37°C, the beef cattle feed is formed by mixing 60% mixed coarse grains C and 40% concentrate feed, and the feeding time for beef cattle fattening period is 3 months.

[0026] Example 2

[0027] The difference from Example 1 is that in this example, when the temperature in the cattle shed is at different temperatures, the beef cattle feed is fed after being mixed with 50% mixed coarse grains A and 50% concentrate feed.

[0028] Example 3

[0029] The difference from Example 1 is that in this example, when the temperature in the cattle shed is at different temperatures, the beef cattle feed is fed after being mixed with 55% mixed coarse grains B and 45% concentrate feed.

[0030] Example 4

[0031] The difference from Example 1 is that in this example, when the temperature in the cattle shed is at different temperatures, the beef cattle feed is fed after being mixed with 60% mixed coarse grains C and 40% concentrate feed.

[0032] Example 5

[0033] The difference from Example 1 is that in the fermented product of Morus alba L. for feed in this example, the fungal enzymes are composed of 0.005% mannanase, 0.025% laccase, 0.015% Bacillus subtilis, 0.02% Lactobacillus fermentum, and 0.007% Lactobacillus plantarum; in the fermented product of traditional Chinese medicine residues, the fungal enzymes are composed of 0.02% xylanase, 0.04% Bacillus licheniformis, 0.01% Lactobacillus fermentum, and 0.01% Lactobacillus plantarum; in the fermented product of mixed coarse grains, the fungal enzymes are composed of 0.01% Lactobacillus plantarum, 0.03% Lactobacillus fermentum, 0.03% Bacillus subtilis, and 0.02% Bacillus licheniformis.

[0034] Example 6

[0035] The difference from Example 1 is that in the mixed coarse grains of this example, the fungal enzymes are composed of 0.015% mannanase, 0.03% laccase, 0.02% Bacillus subtilis, 0.03% Lactobacillus fermentum, and 0.01% Lactobacillus plantarum; raw materials such as Morus alba L. for feed, traditional Chinese medicine residues, and herbal tea residues are not pretreated, directly mixed, and then fungal enzymes are added for fermentation.

[0036] Example 7

[0037] The difference from Example 1 is that in this example, the whole-plant Morus alba L. for feed, brewer's grains, wolfberry residues, and hay are mixed in a ratio of 35:36:24:5, and then 0.015% Aspergillus oryzae, 0.013% xylanase, 0.006% mannanase, 0.026% laccase, 0.014% Bacillus subtilis, 0.023% Lactobacillus fermentum, and 0.008% Lactobacillus plantarum are added, and fermented for 19 days to form the fermented product of Morus alba L. for feed; the fermented product of Morus alba L. for feed, the fermented product of herbal tea residues, and hay are mixed in a ratio of 45:45:10, and then 0.004% Lactobacillus plantarum, 0.026% Lactobacillus fermentum, 0.024% Bacillus subtilis, and 0.015% Bacillus licheniformis are added, and fermented for 8 days to form mixed coarse grains; the beef cattle feed is formed by mixing 50% mixed coarse grains and 50% concentrate feed, and the feeding time is 3 months.

[0038] Example 8

[0039] The difference from Example 1 is that in this example, the whole-plant forage mulberry, brewer's grains, wolfberry pomace, and hay are mixed in the ratio of 35:36:24:5, and then 0.015% Aspergillus oryzae, 0.013% xylanase, 0.006% mannanase, 0.026% laccase, 0.014% Bacillus subtilis, 0.023% Lactobacillus fermentum, and 0.008% Lactobacillus plantarum are added, and fermented for 19 days to form a forage mulberry ferment; the astragalus residue, fructus aurantii immaturus residue, penicillium leaf residue, isatis root residue, loquat leaf residue, and folium isatidis residue are mixed in the ratio of 18:8:8:16:20:30, and then 0.002% Aspergillus niger, 0.035% Bacillus licheniformis, 0.014% Lactobacillus fermentum, 0.02% Propionibacterium acidipropionici, 0.028% Lactobacillus paracasei, 0.009% xylanase, and 0.012% mannanase are added, and fermented for 14 days to form a compound traditional Chinese medicine residue ferment; the forage mulberry ferment, the compound traditional Chinese medicine residue ferment, and hay are mixed in the ratio of 45:45:10, and then 0.004% Lactobacillus plantarum, 0.026% Lactobacillus fermentum, 0.024% Bacillus subtilis, and 0.015% Bacillus licheniformis are added, and fermented for 8 days to form a mixed coarse grain; the beef cattle feed is formed by mixing 50% of the mixed coarse grain and 50% of the concentrate feed, and the feeding time is 3 months.

[0040] Example 9

[0041] The difference from Example 1 is that in this example, the astragalus residue, fructus aurantii immaturus residue, penicillium leaf residue, isatis root residue, loquat leaf residue, and folium isatidis residue are mixed in the ratio of 18:8:8:16:20:30, and then 0.002% Aspergillus niger, 0.035% Bacillus licheniformis, 0.014% Lactobacillus fermentum, 0.02% Propionibacterium acidipropionici, 0.028% Lactobacillus paracasei, 0.009% xylanase, and 0.012% mannanase are added, and fermented for 14 days to form a compound traditional Chinese medicine residue ferment; the herbal tea residue ferment, the compound traditional Chinese medicine residue ferment, and hay are mixed in the ratio of 45:45:10, and then 0.005% Lactobacillus plantarum, 0.028% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.017% Bacillus licheniformis are added, and fermented for 9 days to form a mixed coarse grain; the beef cattle feed is formed by mixing 50% of the mixed coarse grain and 50% of the concentrate feed, and the feeding time is 3 months.

[0042] Example 10

[0043] The difference from Example 1 is that in this example, the fermented product of Morus alba L. for feed is formed by mixing whole-plant Morus alba L. for feed, brewer's grains, wolfberry pomace, and hay in a ratio of 33:52:8:7, and then adding 0.02% Aspergillus oryzae, 0.012% xylanase, 0.005% mannanase, 0.025% laccase, 0.015% Bacillus subtilis, 0.02% Lactobacillus fermentum, and 0.007% Lactobacillus plantarum, and fermenting for 18 days to form the fermented product of Morus alba L. for feed; after mixing the fermented product of Morus alba L. for feed and hay in a ratio of 80:20, adding 0.01% Propionibacterium acidipropionici, 0.023% Lactobacillus paracasei, 0.005% Lactobacillus plantarum, 0.025% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.013% Bacillus licheniformis, and fermenting for 20 days to form the mixed coarse grains; the beef cattle feed is formed by mixing 50% of the mixed coarse grains and 50% of the concentrate feed, and the feeding time is 3 months.

[0044] Example 11

[0045] The difference from Example 1 is that in this example, astragalus residue, fructus cnidii residue, penicillium leaf residue, millettia reticulata benth residue, and isatis root residue are mixed in a ratio of 35:16:15:26:8, and then adding 0.003% Aspergillus niger, 0.034% Bacillus licheniformis, 0.009% Lactobacillus fermentum, 0.01% Propionibacterium acidipropionici, 0.023% Lactobacillus paracasei, 0.009% xylanase, and 0.012% mannanase, and fermenting for 12 days to form the fermented product of the compound traditional Chinese medicine residue; after mixing the fermented product of the compound traditional Chinese medicine residue and hay in a ratio of 80:20, adding 0.005% Lactobacillus plantarum, 0.025% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.013% Bacillus licheniformis, and fermenting for 8 days to form the mixed coarse grains; the beef cattle feed is formed by mixing 50% of the mixed coarse grains A and 50% of the concentrate feed, and the feeding time is 3 months.

[0046] Example 12

[0047] The difference from Example 1 is that in this example, astragalus residue, fructus cnidii residue, penicillium leaf residue, millettia reticulata benth residue, isatis root residue, and eriobotrya japonica leaf residue are mixed in a ratio of 23:16:16:14:15:16, and then adding 0.0035% Aspergillus niger, 0.036% Bacillus licheniformis, 0.01% Lactobacillus fermentum, 0.012% Propionibacterium acidipropionici, 0.025% Lactobacillus paracasei, 0.008% xylanase, and 0.013% mannanase, and fermenting for 12 days to form the fermented product of the compound traditional Chinese medicine residue; after mixing the fermented product of the compound traditional Chinese medicine residue and hay in a ratio of 80:20, adding 0.004% Lactobacillus plantarum, 0.026% Lactobacillus fermentum, 0.024% Bacillus subtilis, and 0.015% Bacillus licheniformis, and fermenting for 8 days to form the mixed coarse grains; the beef cattle feed is formed by mixing 50% of the mixed coarse grains and 50% of the concentrate feed, and the feeding time is 3 months.

[0048] Example 13

[0049] The difference from Example 1 is that in this example, after mixing astragalus residue, fructus cnidii residue, penicillium leaf residue, isatis root residue, loquat leaf residue, and folium isatidis residue in a ratio of 18:8:8:16:20:30, 0.002% Aspergillus niger, 0.035% Bacillus licheniformis, 0.014% Lactobacillus fermentum, 0.02% Propionibacterium propionicum, 0.028% Lactobacillus paracasei, 0.009% xylanase, and 0.012% mannanase are added, and fermented for 14 days to form a compound traditional Chinese medicine residue ferment; after mixing the compound traditional Chinese medicine residue ferment and hay in a ratio of 80:20, 0.005% Lactobacillus plantarum, 0.028% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.017% Bacillus licheniformis are added, and fermented for 9 days to form a mixed coarse grain; the beef cattle feed is formed by mixing 50% of the mixed coarse grain and 50% of the concentrate feed, and the feeding time is 3 months.

[0050] Control Example 1

[0051] In the cattle shed, a fan is used for cooling. The roughage is mixed with silage elephant grass and hay in a ratio of 70:30. The beef cattle feed is formed by mixing 50% of the mixed coarse grain and 50% of the concentrate feed. 900 mg / kg of nicotinic acid based on the beef cattle body weight and 0.1% astragalus polysaccharide are added to the feed, and 0.05% of multivitamins are added to the drinking water; the feeding time is 3 months.

[0052] Control Example 2

[0053] After mixing the herbal tea residue and hay in a ratio of 70:30, 0.014% xylanase, 0.008% mannanase, 0.005% Lactobacillus plantarum, 0.028% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.017% Bacillus licheniformis are added, and fermented for 45 days to form a mixed coarse grain; the beef cattle feed is formed by mixing 50% of the mixed coarse grain and 50% of the concentrate feed, and the feeding time is 3 months.

[0054] Control Example 3

[0055] After the whole plant of Morus atropurpurea Roxb. cv. Guangsang No. 11 is cut at 1.2 m and crushed into pieces of 1 - 2 cm in size; after mixing the Morus atropurpurea Roxb. cv. Guangsang No. 11 and hay in a ratio of 70:30, 0.014% xylanase, 0.008% mannanase, 0.005% Lactobacillus plantarum, 0.028% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.017% Bacillus licheniformis are added, and fermented for 45 days to form a mixed coarse grain; the beef cattle feed is formed by mixing 50% of the mixed coarse grain and 50% of the concentrate feed, and the feeding time is 3 months.

[0056] Control Example 4

[0057] After mixing the astragalus residue and loquat leaf residue in a ratio of 50:50, 0.002% Aspergillus niger, 0.035% Bacillus licheniformis, 0.014% Lactobacillus fermentum, 0.02% Propionibacterium propionicum, 0.028% Lactobacillus paracasei, 0.009% xylanase, and 0.012% mannanase were added, and fermented for 14 days to form a compound traditional Chinese medicine residue ferment; after mixing the compound traditional Chinese medicine residue ferment and hay in a ratio of 70:30, 0.005% Lactobacillus plantarum, 0.028% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.017% Bacillus licheniformis were added, and fermented for 9 days to form a mixed coarse grain; the beef cattle feed was formed by mixing 50% of the mixed coarse grain and 50% of the concentrate feed, and the feeding time was 3 months.

[0058] Control 5

[0059] After mixing the loquat leaf residue and folium isatidis residue in a ratio of 50:50, 0.002% Aspergillus niger, 0.035% Bacillus licheniformis, 0.014% Lactobacillus fermentum, 0.02% Propionibacterium propionicum, 0.028% Lactobacillus paracasei, 0.009% xylanase, and 0.012% mannanase were added, and fermented for 14 days to form a compound traditional Chinese medicine residue ferment; after mixing the compound traditional Chinese medicine residue ferment and hay in a ratio of 70:30, 0.005% Lactobacillus plantarum, 0.028% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.017% Bacillus licheniformis were added, and fermented for 9 days to form a mixed coarse grain; the beef cattle feed was formed by mixing 50% of the mixed coarse grain and 50% of the concentrate feed, and the feeding time was 3 months.

[0060] Control 6

[0061] After mixing the brewer's grains and hay in a ratio of 70:30, 0.02% Aspergillus oryzae, 0.014% xylanase, 0.008% mannanase, 0.005% Lactobacillus plantarum, 0.028% Lactobacillus fermentum, 0.025% Bacillus subtilis, and 0.017% Bacillus licheniformis were added, and fermented for 45 days to form a mixed coarse grain; the beef cattle feed was formed by mixing 50% of the mixed coarse grain and 50% of the concentrate feed, and the feeding time was 3 months.

[0062] Table 1 Results of different feeding methods on beef cattle production performance, abdominal fat rate, heat stress resistance, and health status in summer and autumn

[0063]

[0064] As can be seen from Table 1, in Example 1, the abdominal fat rate was reduced to 1.48% by using the technology in this patent, and the daily weight gain, antioxidant capacity, and feed conversion rate (the higher the feed conversion rate, the lower the feed-to-weight ratio) were all the highest, while the incidence rate and heat stress were the lowest. In Examples 2-4, the same measure was taken for different environmental heat stresses, and the best solutions were not adopted for different degrees of heat stress, so it was impossible to achieve the best results in efficiently reducing heat stress, promoting the growth of beef cattle, and reducing abdominal fat. Although the abdominal fat rate of beef cattle was much lower than that of the control group, it was still relatively high, the heat stress and incidence rate increased significantly, and the health level decreased. By comparing Examples 2-4, it was found that the daily weight gain and feed conversion rate of beef cattle in Examples 2, 3, and 4 gradually increased from the former to the latter, but the heat stress and incidence rate gradually decreased from the former to the latter. Therefore, Examples 2-4 did not achieve the organic unity of heat stress resistance, growth rate improvement, and abdominal fat reduction. This shows that to achieve the unity of efficient fattening in summer and autumn, abdominal fat reduction, and heat stress alleviation, when using fermented mulberry leaves, tea residue, and compound traditional Chinese medicine residue, when different indoor temperature heat stresses are adopted, adjusting the types and concentrations of raw materials used and the methods has significant effects.

[0065] In Example 5, since the types, concentrations, and fermentation methods of the bacteria and enzymes used in the raw material fermentation technology were different from those in Example 1, the fermentation effect was worse, the active substances and nutrients were lower, and the effects on reducing the abdominal fat of beef cattle, increasing the growth rate, and resisting heat stress were worse. In the fermentation method of Example 6, the raw materials were not pretreated and directly mixed for fermentation, and its fermentation effect was also worse, the active substances and nutrients were also lower, and the effects on reducing the abdominal fat of beef cattle, increasing the growth rate, and resisting heat stress were also worse. This shows that the staged fermentation of raw material pretreatment and the efficient co-fermentation of bacteria and enzymes in the present invention have significant effects on effectively improving the fermentation effect, increasing active substances and nutrients, further increasing the growth rate of beef cattle and resisting heat stress, and reducing the abdominal fat of beef cattle.

[0066] In Examples 7-9, two types of raw materials among fermented mulberry leaves, tea residue, and compound traditional Chinese medicine residue were used to prepare roughage for feeding beef cattle, and the effects on reducing the abdominal fat of beef cattle and alleviating heat stress were also significantly worse than those when the three types of raw materials were used in combination in Example 1. By comparing Examples 7, 8, and 9, it was found that in some examples, the growth rate of beef cattle was fast, the feed conversion rate was high, and the fattening effect was better, but the heat stress resistance effect was poor and the incidence rate was high; in some examples, the effects on reducing the heat stress and incidence rate of beef cattle were better, but the fattening effect of beef cattle was worse.

[0067] In Example 10, fermented mulberry leaves were used, and in Examples 11-13, compound traditional Chinese medicine residue (different compatibility methods of traditional Chinese medicine residue) was used. The effects of single-type raw materials on reducing the abdominal fat of beef cattle and alleviating heat stress could not reach the effects of the above examples, and it was also impossible to achieve the unity of efficient fattening of beef cattle, abdominal fat reduction, and beef cattle health among them.

[0068] Meanwhile, compared with the comparative examples (including Comparative Example 1 using ordinary measures to reduce heat stress; Comparative Example 2 using single herbal tea residue; Comparative Example 3 using single forage mulberry; Comparative Examples 4-5 with two kinds of Chinese medicine residues without compatibility; Comparative Example 6 using brewer's grains), the above embodiments significantly reduce the abdominal fat rate and improve the stress resistance of beef cattle. This shows that some raw materials play a role in improving the growth rate and fattening effect, reducing abdominal fat, and improving the health level by resisting heat stress during the fattening of beef cattle in summer and autumn. However, the effect is limited, and there is no efficient synergy that can achieve both heat stress resistance and efficient fattening with reduced abdominal fat.

[0069] Obviously, the above embodiments are merely examples for clear illustration and are not limited to these examples. Different forms of changes made in this field are not exhaustively listed here, so all extended changes are within the protection scope of this invention.

Claims

1. A method for efficient fattening of beef cattle in summer and autumn under the southern captive breeding mode. This method uses the following roughage to feed beef cattle, and the fattening period of beef cattle is 1.5 - 3 months. It is characterized in that: When the temperature in the cattle shed is between 30°C and 35°C, the beef cattle feed is formed by mixing 40% - 60% of mixed coarse grain A and 40% - 60% of concentrate feed. The mixed coarse grain A is formed by mixing feed mulberry fermented product, herbal tea residue fermented product, compound traditional Chinese medicine residue fermented product, and hay in a ratio of 45 - 60:15 - 20:20 - 30:5 - 15, and then adding fungal enzyme for fermentation; When the temperature in the cattle shed is between 35°C and 37°C, the beef cattle feed is formed by mixing 45% - 65% of mixed coarse grain B and 35% - 55% of concentrate feed. The mixed coarse grain B is formed by mixing feed mulberry fermented product, herbal tea residue fermented product, compound traditional Chinese medicine residue fermented product, and hay in a ratio of 30 - 40:20 - 30:25 - 35:5 - 15, and then adding fungal enzyme for fermentation; When the temperature in the cattle shed is higher than 37°C, the beef cattle feed is formed by mixing 55% - 70% of mixed coarse grain C and 30% - 45% of concentrate feed. The mixed coarse grain C is formed by mixing feed mulberry fermented product, herbal tea residue fermented product, compound traditional Chinese medicine residue fermented product, and hay in a ratio of 20 - 30:30 - 40:30 - 40:5 - 10, and then adding fungal enzyme for fermentation; The compound traditional Chinese medicine residue fermented product is formed by mixing different kinds of raw materials from astragalus residue, fructus cnidii residue, penicillium leaf residue, millettia reticulata benth. residue, isatis root residue, eriobotrya japonica leaf residue, and folium isatidis residue, and then adding fungal enzyme for fermentation.

2. The method for efficiently fattening beef cattle in summer and autumn under the southern captive breeding mode according to claim 1, characterized in that: The feed mulberry fermented product is formed by mixing different kinds of raw materials from whole - plant feed mulberry, brewer's grains, wolfberry residue, and hay, and then adding fungal enzyme for fermentation.

3. The method for efficient fattening of beef cattle in summer and autumn under the southern captive breeding mode according to claim 2, characterized in that: When the temperature in the cattle shed is between 30°C and 35°C, the feed mulberry fermented product is formed by mixing whole - plant feed mulberry, brewer's grains, wolfberry residue, and hay in a ratio of 30 - 40:50 - 60:5 - 10:5 - 10, and then adding fungal enzyme for fermentation; The compound traditional Chinese medicine residue fermented product is formed by mixing astragalus residue, fructus cnidii residue, penicillium leaf residue, millettia reticulata benth. residue, and isatis root residue in a ratio of 30 - 40:10 - 20:10 - 20:20 - 30:5 - 10, and then adding fungal enzyme for fermentation.

4. A method for efficient fattening of beef cattle in summer and autumn under the southern captive breeding mode according to claim 2, characterized in that: When the temperature in the cattle shed is between 35°C and 37°C, the feed mulberry fermented product is formed by mixing whole - plant feed mulberry, brewer's grains, wolfberry residue, and hay in a ratio of 30 - 40:30 - 50:15 - 30:5 - 10, and then adding fungal enzyme for fermentation; The compound traditional Chinese medicine residue fermented product is formed by mixing astragalus residue, fructus cnidii residue, penicillium leaf residue, millettia reticulata benth. residue, eriobotrya japonica leaf residue in a ratio of 20 - 30:10 - 20:10 - 20:10 - 20:10 - 20, and then adding fungal enzyme for fermentation.

5. The method for efficient fattening of beef cattle in summer and autumn under the southern captive breeding mode according to claim 2, characterized in that: When the temperature in the cattle shed is higher than 37°C, the feed mulberry fermented product is formed by mixing whole - plant feed mulberry, wolfberry residue, and hay in a ratio of 20 - 30:50 - 70:5 - 10, and then adding fungal enzyme for fermentation; The compound traditional Chinese medicine residue fermented product is formed by mixing astragalus residue, fructus cnidii residue, penicillium leaf residue, isatis root residue, eriobotrya japonica leaf residue, and folium isatidis residue in a ratio of 10 - 20:5 - 10:5 - 10:10 - 20:10 - 20:20 - 30, and then adding fungal enzyme for fermentation.

6. A method for efficient fattening of beef cattle in summer and autumn under the southern captive breeding mode according to any one of claims 1-5, characterized in that: The fermentation bacteria used in the mixed coarse grain fermentation step are a mixed fermentation of multiple bacteria including 0.002%-0.006% Lactobacillus plantarum, 0.02%-0.03% Lactobacillus fermentum, 0.02%-0.03% Bacillus subtilis, and 0.01%-0.02% Bacillus licheniformis, and the fermentation time is 5-10 days.

7. A method for efficient fattening of beef cattle in summer and autumn under the southern captive breeding mode according to any one of claims 1-5, characterized in that: For the fermented product of Morus alba L. for feed, after the Morus alba L. for feed (Yuesang No. 11) is cut at 1.2 m, the whole plant of Morus alba L. for feed is crushed into pieces of 1-2 cm in size; the bacterial enzymes used in the bacterial enzyme fermentation step are a synergistic fermentation of multiple bacterial enzymes including 0.01%-0.03% Aspergillus oryzae, 0.01%-0.015% xylanase, 0.003%-0.008% mannanase, 0.02%-0.03% laccase, 0.01%-0.02% Bacillus subtilis, 0.01%-0.03% Lactobacillus fermentum, and 0.005%-0.01% Lactobacillus plantarum, and the fermentation time is 15-20 days.

8. A method for efficient fattening of beef cattle in summer and autumn under the southern captive breeding mode according to any one of claims 1-5, characterized in that: The bacterial enzymes used in the compound Chinese medicine residue bacterial enzyme fermentation step are a synergistic fermentation of multiple bacterial enzymes including 0.001%-0.005% Aspergillus niger, 0.03%-0.04% Bacillus licheniformis, 0.005%-0.015% Lactobacillus fermentum, 0.005%-0.02% Propionibacterium propionicum, 0.02%-0.03% Lactobacillus paracasei, 0.005%-0.01% xylanase, and 0.005%-0.015% mannanase, and the fermentation time is 10-15 days.

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