Fermented feed for enhancing immunity of livestock and preparation method thereof

Abstract

The invention provides a fermented feed for enhancing immunity of livestock and a preparation method thereof, and relates to the technical field of livestock feeds. The fermented feed is prepared by compounding a mulberry leaf fermented material, a coffee bean shell modified fermented material, an anise material, a tea leaf residue fermented material, a waste mushroom crushed material, carrageen and anthocyanin, wherein the mulberry leaf fermented material is prepared by fermenting mulberry leaves with bifidobacterium; the coffee bean shell modified fermentation material is prepared by drying and crushing coffee bean shells, performing microwave treatment, steaming and performing yeast fermentation; the tea leaf residue fermented material is prepared by fermenting tea leaf residues with lactic acid bacteria and monascus, boiling and sterilizing. The defects in the prior art are overcome, a certain amount of fermented feed is added into common daily ration for feeding, the immunity of livestock can be effectively improved, and the economic benefits of breeding are comprehensively improved.

Description

Technical Field

[0001] The invention relates to the technical field of poultry and livestock feed, and in particular to a fermented feed for enhancing poultry and livestock immunity and a preparation method thereof. Background Art

[0002] Fermented feed generally uses microorganisms and complex enzymes as fermentation agents to decompose feed raw materials into microbial bacterial proteins, bioactive low molecular weight peptide amino acids, microbial active probiotics and complex enzyme preparations, thereby making the raw materials into feed with good palatability, rich nutrition and a large number of beneficial live bacteria. Fermented feed is mostly mixed with ordinary daily diets for compound feeding.

[0003] In the current poultry and livestock breeding process, achieving disease resistance and epidemic prevention effects in poultry and livestock is an important part of artificial breeding. In the past, in order to improve the disease resistance of poultry and livestock, antibiotics were mostly added during the feeding process. However, in recent years, due to people's attention to food safety and understanding of the hazards of antibiotic abuse, the current thinking about poultry and livestock has abandoned the addition of antibiotics. In order to achieve good poultry and livestock immunity, the addition of probiotics and fermented feed has gradually become a popular choice for breeding. However, although the existing fermented feed can enhance the immunity of poultry and livestock to a certain extent, the overall effect is still poor compared to the use of antibiotics, especially for large-scale breeding bases. Once poultry and livestock are infected with viruses, it will cause a lot of losses. Therefore, further improving the immune enhancement effect of fermented feed on poultry and livestock is an important research direction at this stage. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a fermented feed for enhancing the immunity of poultry and livestock and a preparation method thereof. Adding a certain amount of fermented feed to ordinary daily diets for feeding can effectively improve the immunity of poultry and livestock and comprehensively improve the economic benefits of breeding.

[0005] To achieve the above objectives, the technical solution of the present invention is implemented through the following technical solutions:

[0006] A fermented feed for enhancing the immunity of poultry and livestock, the fermented feed being composed of the following raw materials in parts by weight: 12-16 parts of mulberry leaf fermentation feed, 10-15 parts of coffee bean shell modified fermentation feed, 2-4 parts of star anise, 3-5 parts of tea residue fermentation feed, 5-8 parts of discarded mushroom crushed material, 1-3 parts of carrageenan, and 0.02-0.04 parts of anthocyanin; the mulberry leaf fermentation feed is prepared by fermenting mulberry leaves with bifidobacteria; the coffee bean shell modified fermentation feed is prepared by drying and crushing coffee bean shells, microwave-treating them, steaming them, and then fermenting them with yeast; the tea residue fermentation feed is prepared by fermenting tea residues with lactic acid bacteria and Monascus, and then boiling and sterilizing them.

[0007] Preferably, the specific preparation method of the mulberry leaf fermented material comprises the following steps:

[0008] S1-1, add 2-4 times of clean water to fresh mulberry leaves, grind into pulp, and obtain mulberry leaf pulp for later use;

[0009] S1-2, inoculate 0.1%-0.2% of the total mass of fresh mulberry leaves with bifidobacteria into the mulberry leaf slurry, ferment for 26-30 hours, dry at 45-50°C, and then grind through a 20-mesh sieve to obtain mulberry leaf fermentation material.

[0010] Preferably, the method for preparing the coffee bean shell modified fermentation material comprises the following steps:

[0011] S2-1, drying the coffee bean shells at 70-80°C to a moisture content of ≤8%, and then crushing them through a 10-mesh sieve to obtain coffee bean shell powder for later use;

[0012] S2-2, treating the coffee bean shell powder with a microwave at a power of 400 W for 60-90 seconds, taking it out, and steaming it at 120° C. for 2-3 minutes to obtain pretreated coffee bean shell powder;

[0013] S2-3, adding 2-3 times volume of clean water to the pretreated coffee bean shell powder, then inoculating 0.1%-0.2% of the total mass of the pretreated coffee bean shell powder with yeast for fermentation for 20-24h, and then drying at 40-50°C to obtain the coffee bean shell modified fermentation material.

[0014] Preferably, the method for preparing the tea residue fermentation material comprises the following steps:

[0015] S3-1, mix the tea dregs with 2-3 times the volume of clean water, and then heat-treat them in a 60-70℃ water bath for 20-30min to obtain a water bath material for use;

[0016] S3-2, inoculate 0.1%-0.2% of the total mass of tea residues with lactic acid bacteria into the above water bath material, post-ferment for 12-16 hours, and then inoculate 0.05%-0.1% of the total mass of tea residues with Monascus, continue fermentation for 20-24 hours, and obtain a composite fermentation material for use;

[0017] S3-3. Heat and boil the above-mentioned composite fermentation material for 10-15 minutes for sterilization, and then dry it at 40-50°C to obtain the tea residue fermentation material.

[0018] Preferably, the star anise material is dried star anise crushed and passed through an 80-mesh sieve.

[0019] Preferably, the waste mushroom crushed material is obtained by drying the waste mushrooms to a moisture content of ≤8% and then crushing them through an 80-mesh sieve.

[0020] Preferably, the fermented feed is added to the basic diet at 6% to 10% of the total mass, mixed evenly and then fed.

[0021] The method for preparing the fermented feed for enhancing livestock immunity comprises the following steps:

[0022] (1) drying the carrageenan to a moisture content of ≤8%, then mixing with mulberry leaf fermentation material, coffee bean shell modified fermentation material, tea residue fermentation material, and discarded mushroom crushed material, adding clean water, and controlling the dry matter content to 35%-40%, to obtain a mixed material for later use;

[0023] (2) The mixed material is crushed through a 20-mesh sieve, and then mixed with the star anise material and anthocyanin, stirred evenly, and then extruded into granules to obtain fermented feed.

[0024] Preferably, the particle size of the fermented feed in step (2) is 1-2.5 mm.

[0025] The present invention provides a fermented feed for enhancing livestock immunity and a preparation method thereof, which has the following advantages over the prior art:

[0026] The present invention adopts multiple raw materials to prepare fermented feed by fermentation alone. The fermented feed greatly reduces drug-induced infection from feed, so that livestock and poultry reduce the intake of antibiotics at the source; secondly, livestock and poultry eat fermented feed, the body immunity is enhanced, the overall health condition is improved, the morbidity rate is reduced during the growth process, and the use of antibiotics for treatment is avoided, so that the production of high-quality poultry and livestock meat without antibiotic residues can be ensured. In addition, the mulberry leaf fermented feed, the coffee bean shell modified fermented feed, the tea residue fermented feed, etc. in the present invention are used as fermented feed, which can provide energy for livestock and poultry, improve their growth performance and immune function, and effectively improve the economic benefits of breeding. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention is clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Embodiment 1:

[0029] Obtaining raw materials:

[0030] 1. Preparation of mulberry leaf fermented material:

[0031] (1) Add 3 times of clean water to fresh mulberry leaves, grind into pulp, and obtain mulberry leaf pulp for later use;

[0032] (2) 0.15% of the total weight of fresh mulberry leaves is inoculated with bifidobacteria into the mulberry leaf slurry, and the slurry is fermented for 28 hours. The mulberry leaf slurry is then dried at 45-50° C. and crushed through a 20-mesh sieve to obtain a mulberry leaf fermentation material.

[0033] 2. Preparation of coffee bean shell modified fermentation material:

[0034] (1) drying the coffee bean shells at 75° C. to a moisture content of ≤8%, and then grinding them through a 10-mesh sieve to obtain coffee bean shell powder for later use;

[0035] (2) treating the coffee bean shell powder with a microwave at a power of 400 W for 80 seconds, then taking it out and steaming it at 120° C. for 2 minutes to obtain pretreated coffee bean shell powder;

[0036] (3) The pretreated coffee bean shell powder was added with 3 times the volume of clean water, and then inoculated with yeast at a total weight of 0.15% of the total weight of the pretreated coffee bean shell powder for fermentation for 22 hours, and then dried at 45° C. to obtain the coffee bean shell modified fermentation material.

[0037] 3. Preparation of coffee bean shell fermentation material:

[0038] (1) drying the coffee bean shells at 75° C. to a moisture content of ≤8%, and then grinding them through a 10-mesh sieve to obtain coffee bean shell powder for later use;

[0039] (2) The coffee bean shell powder is added to 3 times the volume of clean water, and then inoculated with yeast at a total weight of 0.15% of the total weight of the coffee bean shell powder for fermentation for 22 hours, and then dried at 45° C. to obtain the coffee bean shell fermentation material.

[0040] 4. Preparation of tea residue fermentation material A:

[0041] (1) Mix the tea dregs with 2 times the volume of clean water, and then heat-treat them in a 65°C water bath for 25 minutes to obtain a water bath material for later use;

[0042] S3-2, inoculate 0.15% of the total mass of tea residues with lactic acid bacteria into the above water bath material, post-ferment for 14 hours, and then inoculate 0.08% of the total mass of tea residues with Monascus, continue fermentation for 22 hours, and obtain a composite fermentation material for use;

[0043] S3-3. Heat and boil the above-mentioned composite fermentation material for 15 minutes for sterilization, and then dry it at 45°C to obtain tea residue fermentation material A.

[0044] 5. Preparation of tea residue fermentation material B:

[0045] (1) Mix the tea dregs with 2 times the volume of clean water, and then heat-treat them in a 65°C water bath for 25 minutes to obtain a water bath material for later use;

[0046] (2) inoculating 0.15% of the total mass of tea residue with lactic acid bacteria into the water bath material, post-fermenting for 14 hours, and then inoculating 0.08% of the total mass of tea residue with Monascus, and continuing the fermentation for 22 hours to obtain a composite fermentation material for use;

[0047] (3) The composite fermentation material was heated and boiled for 15 minutes for sterilization, and then dried at 45° C. to obtain tea residue fermentation material A.

[0048] 6. Star anise material: Grind the dried star anise and pass through 80 mesh sieve.

[0049] 7. Crushed waste mushrooms: The waste mushrooms are dried to a moisture content of ≤8% and then crushed through an 80-mesh sieve.

[0050] Embodiment 2:

[0051] The fermented feed was prepared using the raw materials of Example 1 above:

[0052] (1) Prepare the following raw materials by weight: 12 parts of mulberry leaf fermentation material, 10 parts of coffee bean shell modified fermentation material, 2 parts of star anise material, 3 parts of tea residue fermentation material A, 5 parts of discarded mushroom crushed material, 1 part of carrageenan, and 0.02 parts of anthocyanin;

[0053] (2) drying the carrageenan to a moisture content of ≤8%, then mixing the fermented mulberry leaf material, the modified fermented coffee bean shell material, the fermented tea residue material A, and the discarded mushroom crushed material, adding clean water, and controlling the dry matter content to 35%-40%, to obtain a mixed material for later use;

[0054] (3) The mixed material is crushed through a 20-mesh sieve, and then mixed with star anise and anthocyanin, stirred evenly, and then extruded and granulated to control the particle size to 1-2.5 mm to obtain fermented feed.

[0055] Embodiment 3:

[0056] The fermented feed was prepared using the raw materials of Example 1 above:

[0057] (1) Prepare the following raw materials by weight: 16 parts of mulberry leaf fermentation material, 15 parts of coffee bean shell modified fermentation material, 4 parts of star anise material, 5 parts of tea residue fermentation material A, 8 parts of discarded mushroom crushed material, 3 parts of carrageenan, and 0.04 parts of anthocyanin;

[0058] (2) drying the carrageenan to a moisture content of ≤8%, then mixing the fermented mulberry leaf material, the modified fermented coffee bean shell material, the fermented tea residue material A, and the discarded mushroom crushed material, adding clean water, and controlling the dry matter content to 35%-40%, to obtain a mixed material for later use;

[0059] (3) The mixed material is crushed through a 20-mesh sieve, and then mixed with star anise and anthocyanin, stirred evenly, and then extruded and granulated to control the particle size to 1-2.5 mm to obtain fermented feed.

[0060] Comparative Example 1:

[0061] The fermented feed was prepared using the raw materials of Example 1 above:

[0062] (1) Prepare the following raw materials by weight: 12 parts of mulberry leaf fermentation material, 10 parts of coffee bean shell fermentation material, 2 parts of star anise material, 3 parts of tea residue fermentation material A, 5 parts of discarded mushroom crushing material, 1 part of carrageenan, and 0.02 parts of anthocyanin;

[0063] (2) drying the chondrus crispus to a moisture content of ≤8%, then mixing the mulberry leaf fermented material, the coffee bean shell fermented material, the tea residue fermented material A, and the discarded mushroom crushed material, adding clean water, and controlling the dry matter content to 35%-40%, to obtain a mixed material for later use;

[0064] (3) The mixed material is crushed through a 20-mesh sieve, and then mixed with star anise and anthocyanin, stirred evenly, and then extruded and granulated to control the particle size to 1-2.5 mm to obtain fermented feed.

[0065] Comparative Example 2:

[0066] The fermented feed was prepared using the raw materials of Example 1 above:

[0067] (1) Prepare the following raw materials by weight: 12 parts of mulberry leaf fermentation material, 10 parts of coffee bean shell modified fermentation material, 2 parts of star anise material, 3 parts of tea residue fermentation material B, 5 parts of discarded mushroom crushed material, 1 part of carrageenan, and 0.02 parts of anthocyanin;

[0068] (2) drying the carrageenan to a moisture content of ≤8%, then mixing the fermented mulberry leaf material, the modified fermented coffee bean shell material, the fermented tea residue material B, and the discarded mushroom crushed material, adding clean water, and controlling the dry matter content to 35%-40%, to obtain a mixed material for later use;

[0069] (3) The mixed material is crushed through a 20-mesh sieve, and then mixed with star anise and anthocyanin, stirred evenly, and then extruded and granulated to control the particle size to 1-2.5 mm to obtain fermented feed.

[0070] Comparative Example 3:

[0071] The fermented feed was prepared using the raw materials of Example 1 above:

[0072] (1) Prepare the following raw materials by weight: 12 parts of mulberry leaf fermentation material, 10 parts of coffee bean shell modified fermentation material, 2 parts of star anise material, 3 parts of tea residue fermentation material A, 5 parts of discarded mushroom crushed material, and 0.02 parts of anthocyanin;

[0073] (2) Mix the mulberry leaf fermentation material, the coffee bean shell modified fermentation material, the tea residue fermentation material A, and the discarded mushroom crushed material, add clean water, and control the dry matter content to 35%-40%, to obtain a mixed material for use;

[0074] (3) The mixed material is crushed through a 20-mesh sieve, and then mixed with star anise and anthocyanin, stirred evenly, and then extruded and granulated to control the particle size to 1-2.5 mm to obtain fermented feed.

[0075] Detection:

[0076] 1. To test the effects of adding fermented feed to the above groups on poultry farming, the same batch of Wannan Sanhuang chickens hatched were selected as experimental chickens (normal feeding), and the basic chicken diet was set according to Table 1 below:

[0077] Table 1

[0078] project content corn 65.57 Soybean meal 25.15 Rapeseed Meal 2.00 Soybean Oil 2.00 Calcium Hydrogen Phosphate 2.00 Stone powder 1.24 L-Lysine Zinc Sulfate 0.10 Choline chloride 0.10 Methionine 0.05 Sodium chloride 0.30 Premix 1 1.49

[0079] Premix 1 provides the following per kilogram of daily diet: VA 9000IU / kg, VD33000IU / kg, VE 26mg, VK31.20mg, VB13mg / kg, VB28mg / kg, niacin 45mg / kg, pantothenic acid 10mg / kg, folic acid 0.75mg / kg, Zn 35mg / kg, Mn 50mg / kg, Fe 90mg / kg, Cu 6mg / kg, I 0.3mg / kg, Se 0.35mg / kg, Co 0.15mg / kg.

[0080] A total of 300 healthy 30-day-old Wannan Sanhuang chickens (half male and half female) with similar body weight were selected and randomly divided into 6 groups, 30 in each group (half male and half female), respectively set as experimental groups 1-5 and control group 1, and each group was fed normally according to the feed in Table 2 below:

[0081] Table 2

[0082] Group Feed selection Experimental Group 1 Basic chicken diet + 6% fermented feed prepared in Example 2 Experimental Group 2 Basic chicken diet + 10% fermented feed prepared in Example 3 Experimental Group 3 Basic chicken diet + 6% fermented feed prepared in comparative example 1 Experimental Group 4 Basic chicken diet + 6% fermented feed prepared in comparative example 2 Experimental Group 5 Basic chicken diet + 6% fermented feed prepared in comparative example 3 Control group Basic chicken diet

[0083] The body weights of the Wannan Sanhuang chickens in each group at 30 days of age and after feeding to 63 days of age were recorded, and the average daily weight gain and average daily feed intake were calculated, as well as the feed-to-meat ratio. The specific results are shown in Table 3 below:

[0084] Table 3

[0085] Group Average daily feed intake (g / head) Average daily weight gain (g / head) Feed to meat ratio Experimental Group 1 112.3 42.6 2.64 Experimental Group 2 113.5 42.9 2.65 Experimental Group 3 110.7 39.3 2.82 Experimental Group 4 105.2 36.1 2.91 Experimental Group 5 109.4 36.8 2.97 Control group 1 114.2 32.5 3.51

[0086] In addition, the levels of serum IgG, serum IgA and serum IgM of the Wannan Sanhuang chickens in each group at 63 days of age were tested. The specific results are shown in Table 4 below:

[0087] Table 4

[0088]

[0089]

[0090] As can be seen from the above table, the serum IgG, serum IgA and serum IgM levels of the Anhui Three Yellow Chickens in experimental groups 1-2 are relatively high, and they have better immune activity. Compared with experimental group 1, experimental group 3 only used coffee bean shell fermentation material instead of coffee bean shell modified fermentation material, and its IgG, IgA and IgM levels were lower than those of the control group, indicating that direct fermentation of unmodified coffee bean shells not only fails to enhance immunity but also reduces immunity.

[0091] 2. To test the effects of adding the above fermented feeds on livestock breeding, fattening pigs of similar physique from the same batch were selected and the basic pig diet was set according to Table 5 below:

[0092] Table 5

[0093] raw material content(%) corn 65 Wheat bran 16 Soybean meal 14 test 0.25 Soybean Oil 2 Calcium dihydrogen phosphate 1 Premix 2 1.75

[0094] The above premix 2 provides vitamin A 1000IU, vitamin D 1500IU, vitamin B6 1.1mg, vitamin B 12 0.02mg, vitamin E 50mg, folic acid 0.36mg, niacin 32mg, biotin 0.06mg, Fe 60mg, Cu 20mg, Zn 80mg, Mn 45mg, Se 0.35mg.

[0095] 60 healthy fattening pigs of similar weight were selected and randomly divided into 6 groups (male and female half), 10 pigs in each group, namely experimental groups 6-10 and control group 2. Each group was fed normally according to the feed in Table 6 below:

[0096] Table 6

[0097] Group Feed selection Experimental Group 6 Basic pig diet + 6% fermented feed prepared in Example 2 Experimental Group 7 Basic pig diet + 10% fermented feed prepared in Example 3 Experimental Group 8 Basic pig diet + 6% fermented feed prepared in comparative example 1 Experimental Group 9 Basic pig diet + 6% fermented feed prepared in comparative example 2 Experimental Group 10 Basic pig diet + 6% fermented feed prepared in comparative example 3 Control group 2 Basic pig diet

[0098] The weight gain of fattening pigs in each group after 45 days of feeding was recorded, and the average daily feed intake, average daily weight gain and feed-to-meat ratio were calculated and recorded. The specific results are shown in Table 7 below:

[0099] Table 7

[0100] Group Average daily feed intake (g / head) Average daily weight gain (g / head) Feed to meat ratio Experimental Group 6 2642.6 877.2 3.01 Experimental Group 7 2628.5 875.3 3.00 Experimental Group 8 2618.1 865.5 3.02 Experimental Group 9 2620.5 867.1 3.02 Experimental Group 10 2612.2 866.3 3.02 Control group 2 2617.5 862.7 3.03

[0101] In addition, the levels of serum IgG, serum IgA and serum IgM of the fattening pigs in the group fed for 45 days were detected. The specific results are shown in Table 8 below:

[0102] Table 8

[0103]

[0104]

[0105] As can be seen from the above table, the immune activity of fattening pigs fed with experimental groups 6 and 7 was significantly improved, while the immune activity of experimental group 8, which was fed with coffee bean husk fermented feed instead of coffee bean husk modified fermented feed, did not change much.

[0106] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fermented feed for enhancing the immunity of poultry and livestock, characterized in that: The fermented feed is composed of the following raw materials in parts by weight: 12-16 parts of mulberry leaf fermented feed, 10-15 parts of coffee bean shell modified fermented feed, 2-4 parts of star aniseed feed, 3-5 parts of tea residue fermented feed, 5-8 parts of discarded mushroom crushed material, 1-3 parts of carrageenan, and 0.02-0.04 parts of anthocyanin; The mulberry leaf fermentation material is prepared by fermenting mulberry leaves with bifidobacteria; the coffee bean shell modified fermentation material is prepared by drying and crushing the coffee bean shells, microwave treating them, steaming them, and then fermenting them with yeast; the tea residue fermentation material is prepared by fermenting the tea residues with lactic acid bacteria and Monascus, and then boiling and sterilizing them.

2. The fermented feed according to claim 1, characterized in that: The specific preparation method of the mulberry leaf fermented material comprises the following steps: S1-1, add 2-4 times of clean water to fresh mulberry leaves, grind into pulp, and obtain mulberry leaf pulp for later use; S1-2, inoculate 0.1%-0.2% of the total mass of fresh mulberry leaves with bifidobacteria into the mulberry leaf slurry, ferment for 26-30 hours, dry at 45-50°C, and then grind through a 20-mesh sieve to obtain mulberry leaf fermentation material.

3. The fermented feed according to claim 1, characterized in that: The method for preparing the coffee bean shell modified fermentation material comprises the following steps: S2-1, drying the coffee bean shells at 70-80°C to a moisture content of ≤8%, and then crushing them through a 10-mesh sieve to obtain coffee bean shell powder for later use; S2-2, treating the coffee bean shell powder with a microwave at a power of 400 W for 60-90 seconds, taking it out, and steaming it at 120° C. for 2-3 minutes to obtain pretreated coffee bean shell powder; S2-3, adding 2-3 times volume of clean water to the pretreated coffee bean shell powder, then inoculating 0.1%-0.2% of the total mass of the pretreated coffee bean shell powder with yeast for fermentation for 20-24h, and then drying at 40-50°C to obtain the coffee bean shell modified fermentation material.

4. The fermented feed according to claim 1, characterized in that: The method for preparing the tea residue fermentation material comprises the following steps: S3-1, mix the tea dregs with 2-3 times the volume of clean water, and then heat-treat them in a 60-70℃ water bath for 20-30min to obtain a water bath material for use; S3-2, inoculate 0.1%-0.2% of the total mass of tea residues with lactic acid bacteria into the above water bath material, post-ferment for 12-16 hours, and then inoculate 0.05%-0.1% of the total mass of tea residues with Monascus, continue fermentation for 20-24 hours, and obtain a composite fermentation material for use; S3-3. Heat and boil the above-mentioned composite fermentation material for 10-15 minutes for sterilization, and then dry it at 40-50°C to obtain the tea residue fermentation material.

5. The fermented feed according to claim 1, characterized in that: The star anise material is dried star anise that is crushed and passed through an 80-mesh sieve.

6. The fermented feed according to claim 1, characterized in that: The waste mushroom crushed material is obtained by drying the waste mushrooms to a water content of ≤8% and then crushing them through an 80-mesh sieve.

7. The fermented feed according to claim 1, characterized in that: The fermented feed is used by adding 6% to 10% of the total weight to the basic diet, mixing evenly and then feeding.

8. A method for preparing a fermented feed according to any one of claims 1 to 7, characterized in that: The preparation method comprises the following steps: (1) drying the carrageenan to a moisture content of ≤8%, then mixing with mulberry leaf fermentation material, coffee bean shell modified fermentation material, tea residue fermentation material, and discarded mushroom crushed material, adding clean water, and controlling the dry matter content to 35%-40%, to obtain a mixed material for later use; (2) The mixed material is crushed through a 20-mesh sieve, and then mixed with the star anise material and anthocyanin, stirred evenly, and then extruded into granules to obtain fermented feed.

9. The preparation method according to claim 7, characterized in that: The particle size of the fermented feed in step (2) is 1-2.5 mm.

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