Piglet feeding attractant composition containing protein hydrolysate and preparation method thereof

Abstract

This invention discloses a piglet palatability-enhancing composition containing protease hydrolysate and its preparation method, belonging to the field of feed technology. The piglet palatability-enhancing composition comprises the following components in parts by weight: 15-25 parts corn starch, 15-22 parts modified protease hydrolysate, 8-12 parts lactose, 4-6 parts modified yeast cell wall polysaccharide, 2-3 parts fish oil, 0.8-1.2 parts acidifier, 0.4-0.6 parts sodium chloride, 0.6-0.8 parts garlic extract, 0.1-0.3 parts peppermint extract, 0.2-0.5 parts calcium carbonate, 0.1-0.3 parts dicalcium phosphate, 0.2-0.4 parts sucrose, 0.05-0.2 parts milk flavoring agent, and 0.05-0.2 parts immune enhancer. The piglet palatability-enhancing composition prepared by this invention can improve the growth performance of piglets.

Description

Technical Field

[0001] This invention belongs to the field of feed technology, specifically relating to a piglet feed-enhancing composition containing protease hydrolysates and its preparation method. Background Technology

[0002] Piglets possess unique physiological characteristics and nutritional needs during their growth and development. Newly weaned piglets have an underdeveloped digestive system, insufficient gastric acid secretion, short and incompletely developed intestinal villi, and low digestive enzyme activity. This makes their ability to digest and absorb feed weak, and they struggle to adapt to the transition from sow's milk to solid feed. Simultaneously, piglets grow rapidly and have an urgent need for nutrients, requiring high-quality protein, energy, vitamins, and minerals to support their rapid growth and development. For example, protein is a key nutrient for piglet growth, participating in the construction and repair of body tissues. However, due to the immaturity of their digestive enzyme system, piglets have limited ability to digest and absorb protein from conventional feed, necessitating specialized nutritional strategies to meet their protein requirements.

[0003] In piglet rearing, attracting feed is a crucial step. Weaned piglets often experience poor appetite and low feed intake due to environmental, feed, and psychological stress. This not only affects growth rate and weight gain but can also lead to weakened immunity, increased susceptibility to disease, and higher rearing costs and mortality. Effective feed attractant production can increase feed intake, promote growth and development, reduce stress, and improve rearing efficiency. For example, increasing feed intake ensures piglets receive sufficient nutrients, strengthens their constitution, and enhances disease resistance, thereby reducing losses during rearing. Therefore, this invention develops a piglet feed attractant composition containing protease hydrolysates and its preparation method to address the technical problems in existing piglet feeds where the flavor and taste fail to effectively attract piglets, resulting in low feed intake and low feed digestibility due to the underdeveloped digestive system. Summary of the Invention

[0004] The purpose of this invention is to provide a piglet palatability-enhancing composition containing protease hydrolysates and its preparation method, in order to solve the technical problems in the prior art where the flavor and taste of piglet feed cannot effectively attract piglets, resulting in low feed intake and low feed digestibility due to the underdeveloped digestive system of piglets.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A piglet feed attractant composition containing protease hydrolysate, comprising the following components in parts by weight: 15-25 parts corn starch, 15-22 parts modified protease hydrolysate, 8-12 parts lactose, 4-6 parts modified yeast cell wall polysaccharide, 2-3 parts fish oil, 0.8-1.2 parts acidifier, 0.4-0.6 parts sodium chloride, 0.6-0.8 parts garlic extract, 0.1-0.3 parts peppermint extract, 0.2-0.5 parts calcium carbonate, 0.1-0.3 parts dicalcium phosphate, 0. 2-0.4 parts sucrose, 0.05-0.2 parts milk flavoring agent, and 0.05-0.2 parts immune enhancer; the acidifying agent is an equal mixture of citric acid and fumaric acid; the immune enhancer is a mixture of astragalus polysaccharide and β-glucan in a mass ratio of 3:2; the modified protease hydrolysate is obtained by enzymatic hydrolysis and modification of soybean meal, meat and bone meal, and cottonseed meal; the modified yeast cell wall polysaccharide is obtained by sulfonation modification of yeast cell wall polysaccharide and compounding it with soybean lecithin and cholesterol.

[0007] Furthermore, the method for preparing the modified protease hydrolysate includes the following steps:

[0008] S1. Crush soybean meal, meat and bone meal and cottonseed meal separately, sieve them, mix them evenly in proportion, add deionized water to make a slurry, and obtain a substrate solution; adjust the pH of the substrate solution, preheat it, add compound enzyme, stir evenly, and enzymatically hydrolyze to obtain an enzymatic hydrolysate.

[0009] S2. Add glucose to the enzymatic hydrolysate, heat to react, and obtain a composite solution. After ultra-high pressure treatment and cooling, add probiotics for fermentation to obtain a fermentation broth. Filter and dry under low temperature vacuum to obtain the modified protein hydrolysate.

[0010] Furthermore, in S1, the mixture is passed through a 60-80 mesh sieve. Soybean meal, meat and bone meal, and cottonseed meal are mixed in a mass ratio of 5:3:3. The solid-liquid ratio of the slurry is 1:8-12. The pH value is adjusted to 7-8 with 1 mol / L hydrochloric acid or sodium hydroxide solution. The preheating temperature is 50-55℃. The complex enzyme is obtained by mixing neutral protease, alkaline protease, cellulase, and lipase in a mass ratio of 3-4:2:1:1. The mass ratio of the complex enzyme to the substrate is 1.5-2:100. The enzymatic hydrolysis reaction time is 4-6 hours, with stirring every 30 minutes during the reaction.

[0011] Furthermore, in S2, the mass ratio of glucose to enzymatic hydrolysate is 3-5:100, the heating temperature is 90-100℃, the reaction time is 1-2h, the ultra-high pressure treatment pressure is 300-400MPa, the treatment time is 10-20min, the mass ratio of probiotics to enzymatic hydrolysate is 4-6:100, the probiotics are prepared from lactic acid bacteria and Bacillus at a ratio of 2:1-2, the fermentation temperature is 36-38℃, the fermentation time is 30-48h, and the fermentation is carried out under anaerobic conditions.

[0012] Furthermore, the method for preparing modified yeast cell wall polysaccharides includes the following steps:

[0013] Q1. The yeast cell wall polysaccharide was ultra-finely pulverized to obtain yeast cell wall polysaccharide powder. The yeast cell wall polysaccharide powder was weighed and dispersed in anhydrous ethanol. Pyridine was added dropwise, stirred, heated, and chlorosulfonic acid was added dropwise while stirring. After the addition was completed, the reaction was continued. After the reaction was completed, the reaction solution was obtained, cooled to room temperature, and the reaction solution was poured into ice water to quench the reaction. The solution was centrifuged, the precipitate was collected, washed, and dried to obtain sulfonated yeast cell wall polysaccharide.

[0014] Q2. Weigh soybean lecithin and cholesterol, dissolve them in a chloroform-methanol mixture to obtain a lipid solution, weigh sulfonated yeast cell wall polysaccharide, dissolve it in phosphate buffer to obtain a sulfonated yeast cell wall polysaccharide solution, add it dropwise to the lipid solution while stirring, heat, and rotary evaporate to obtain a lipid film, add phosphate buffer for hydration, sonicate to obtain an emulsion, dialyze, freeze dry to obtain modified yeast cell wall polysaccharide.

[0015] Furthermore, in Q1, the particle size is 5-10 micrometers, the mass-to-volume ratio of yeast cell wall polysaccharide powder to anhydrous ethanol is 1:10-15 g / mL, the mass ratio of yeast cell wall polysaccharide powder to pyridine is 1:0.05-0.1, the stirring speed is 200-300 r / min, the heating temperature is 40-50℃, the mass ratio of chlorosulfonic acid to yeast cell wall polysaccharide is 4-10:100, the dropping time is 30-60 min, the reaction time is 3-4 h, the volume ratio of reaction solution to ice water is 1:3-5, the centrifugation speed is 4000-5000 r / min, the centrifugation time is 10-15 min, and the solution is washed with deionized water until the pH of the washing solution is 6.5-7.5. The drying temperature is 50-60℃.

[0016] Furthermore, in Q2, the ratio of soybean lecithin, cholesterol, and chloroform-methanol mixed solution is 100-200 mg: 20-50 mg: 10-20 mL. The chloroform-methanol mixed solution is obtained by mixing chloroform and methanol at a volume ratio of 2:1. The ratio of sulfonated yeast cell wall polysaccharide to phosphate buffer is 20-50 mg: 10-20 mL. The volume ratio of lipid solution to sulfonated yeast cell wall polysaccharide solution is 3-8:1. The stirring speed is 150-250 rpm. The rotation speed is 0 r / min, the heating temperature is 40-50℃, the rotary evaporation vacuum degree is 0.08-0.09MPa, the rotary evaporation time is 30-60 min, the hydration time is 1-2 h, the ultrasonic power is 200-300W, the ultrasonic time is 10-15 min, the ultrasonication is intermittent, the ultrasonication is 10 seconds, the interval is 5 seconds, the molecular weight cutoff of the dialysis bag is 8000-14000 Da, the dialysis time is 24-48 hours, and the dialysis solution is changed every 4-6 hours during the period.

[0017] A method for preparing a piglet feeding attractant composition containing protease hydrolysate includes the following steps:

[0018] (1) The corn starch, modified protease hydrolysate, modified yeast cell wall polysaccharide and calcium carbonate were crushed and sieved respectively; then the milk flavoring agent, sucrose and some corn starch were initially mixed; then the acidifier, sodium chloride, garlic extract, peppermint extract and immune enhancer were added and stirred to obtain a preliminary mixture.

[0019] (2) Add the remaining corn starch, modified protease hydrolysate, lactose and modified yeast cell wall polysaccharide to the preliminary mixture, stir to obtain a solid mixture, spray fish oil on the surface of the solid mixture, stir and finally add calcium carbonate and calcium hydrogen phosphate to obtain a piglet feed-enhancing composition containing protease hydrolysate.

[0020] Further, in step (1), the corn starch is passed through an 80-100 mesh sieve, and the portion of corn starch is 10-20% of the total mass of corn starch. The stirring speed is 30-50 r / min and the stirring time is 5-10 min. In step (2), the stirring speed is 50-60 r / min and the stirring time is 15-20 min.

[0021] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0022] 1. The components in the composition of this invention work synergistically to not only meet the nutritional needs of piglets for growth and development, but also provide special flavors from garlic extract, peppermint extract, milk flavoring agent, sucrose, modified protease hydrolysate, and Maillard reaction products, which can effectively stimulate the piglets' sense of smell and taste and increase their feed intake.

[0023] 2. In preparing the modified protease hydrolysate, this invention enzymatically hydrolyzes soybean meal, meat and bone meal, and cottonseed meal, and then ferments them using lactic acid bacteria and Bacillus. The probiotics can colonize the piglet's intestines, inhibiting the growth of harmful bacteria, regulating the intestinal microecological balance, enhancing the piglet's intestinal health, and improving immunity and disease resistance. Furthermore, ultra-high pressure processing alters the protein structure, making it more easily acted upon by digestive enzymes, further improving protein digestibility and bioavailability. The addition of glucose and heating reaction induces the Maillard reaction, generating substances with a special flavor that improves the flavor of the protease hydrolysate, thereby enhancing the piglet's appetite.

[0024] 3. This invention utilizes yeast cell wall polysaccharides as raw materials, which, after sulfonation modification, further enhance their immunomodulatory activity. The resulting nanoliposome-yeast cell wall polysaccharide complex can form a protective film on the intestinal surface, reducing damage to the intestinal mucosa from harmful substances, promoting intestinal mucosal repair and regeneration, and maintaining the normal structure and function of the intestine. This allows for better absorption and utilization by piglets, thereby improving their immune function and enhancing their resistance to pathogens. Furthermore, the addition of astragalus polysaccharides and β-glucan jointly regulates the piglet's immune system, enhancing resistance, reducing disease incidence, and improving survival rate and growth performance. Detailed Implementation

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] Example 1:

[0027] This embodiment provides a method for preparing modified protease hydrolysate, including the following steps:

[0028] S1. Crush soybean meal, meat and bone meal, and cottonseed meal separately, pass them through a 60-mesh sieve, and mix them evenly in a ratio of 5:3:3 to obtain protein. Take 10 kg of protein and add it to 80 L of deionized water to make a slurry to obtain a substrate solution. Adjust the pH value to 7 with 1 mol / L hydrochloric acid or sodium hydroxide solution, preheat the solution to 50 °C, and add 150 g of compound enzyme. The compound enzyme is a mixture of neutral protease, alkaline protease, cellulase, and lipase in a ratio of 3:2:1:1. Stir evenly and enzymatically hydrolyze for 4 h, stirring once every 30 min during the process to obtain the enzymatic hydrolysate.

[0029] S2. Add 3 kg of glucose to 100 kg of enzymatic hydrolysate, heat to 90 °C for 1 h to obtain a composite solution, treat under ultra-high pressure at 300 MPa for 10 min, cool, add 4 kg of probiotics for fermentation. The probiotics are prepared from lactic acid bacteria and Bacillus in a 2:1 ratio. Fermentation is carried out at 36 °C for 30 h under anaerobic conditions to obtain fermentation broth. Filter, dry under low-temperature vacuum to obtain modified protein hydrolysate.

[0030] This embodiment provides a further method for preparing modified yeast cell wall polysaccharides, comprising the following steps:

[0031] Q1. Yeast cell wall polysaccharides were ultra-finely pulverized to a particle size of 5 micrometers to obtain yeast cell wall polysaccharide powder. 1 kg of yeast cell wall polysaccharide powder was weighed and dispersed in 10 L of anhydrous ethanol. 50 g of pyridine was added dropwise, and the mixture was stirred at a speed of 200 r / min. The mixture was heated to 40 °C, and 40 g of chlorosulfonic acid was added dropwise while stirring for 30 min. The reaction was continued for 3 h to obtain a reaction solution. The reaction solution was cooled to room temperature and poured into ice water to quench the reaction. The volume ratio of the reaction solution to ice water was 1:3. The mixture was centrifuged at a speed of 4000 r / min for 10 min. The precipitate was collected, washed with deionized water until the pH of the washing solution was 6.5, and dried at 50 °C to obtain sulfonated yeast cell wall polysaccharides.

[0032] Q2. Weigh 100 mg of soybean lecithin and 20 mg of cholesterol, dissolve them in 10 mL of a chloroform-methanol mixture (obtained by mixing chloroform and methanol in a volume ratio of 2:1) to obtain a lipid solution. Weigh 20 mg of sulfonated yeast cell wall polysaccharide, dissolve it in 10 mL of phosphate buffer to obtain a sulfonated yeast cell wall polysaccharide solution, and add it dropwise to the lipid solution. The volume ratio of the lipid solution to the sulfonated yeast cell wall polysaccharide solution is 3:1. Add the solution dropwise while stirring at a speed of 150 r / min. The mixture was heated to 40°C and rotary evaporated at a vacuum of 0.08 MPa for 30 min to obtain a lipid film. Phosphate buffer was added for hydration for 1 h, followed by sonication at 200 W for 10 min using intermittent sonication (10 seconds followed by 5 seconds of rest) to obtain an emulsion. The emulsion was then dialyzed at a molecular weight cutoff of 8000 Da for 24 hours, with the dialysate being replaced every 4 hours. Finally, the mixture was freeze-dried to obtain modified yeast cell wall polysaccharide.

[0033] This embodiment provides a piglet feed-enhancing composition containing protease hydrolysate, comprising the following components by weight: 25 kg corn starch, 15 kg modified protease hydrolysate, 8 kg lactose, 4 kg modified yeast cell wall polysaccharide, 2 kg fish oil, 0.4 kg citric acid, 0.4 kg fumaric acid, 0.4 kg sodium chloride, 0.6 kg garlic extract, 0.1 kg peppermint extract, 0.2 kg calcium carbonate, 0.1 kg dicalcium phosphate, 0.2 kg sucrose, 0.05 kg milk flavoring agent, 0.03 kg astragalus polysaccharide, and 0.02 kg β-glucan.

[0034] The method for preparing a piglet feeding stimulant composition containing protease hydrolysate includes the following steps:

[0035] (1) The corn starch, modified protease hydrolysate, modified yeast cell wall polysaccharide and calcium carbonate were pulverized and passed through an 80-mesh sieve. Then, the milk flavoring agent, sucrose and part of the corn starch were initially mixed. The part of the corn starch was 10% of the total mass of corn starch. The stirring speed was 30 r / min and the stirring time was 5 min. Then, the acidifier, sodium chloride, garlic extract, peppermint extract and immune enhancer were added and stirred to obtain a preliminary mixture.

[0036] (2) Add the remaining corn starch, modified protease hydrolysate, lactose, and modified yeast cell wall polysaccharide to the preliminary mixture, stir at a speed of 50 r / min for 15 min to obtain a solid mixture, spray fish oil on the surface of the solid mixture, stir, and finally add calcium carbonate and calcium hydrogen phosphate to obtain a piglet feed-enhancing composition containing protease hydrolysate.

[0037] Example 2:

[0038] This embodiment provides a method for preparing modified protease hydrolysate, including the following steps:

[0039] S1. Crush soybean meal, meat and bone meal, and cottonseed meal separately, pass them through a 70-mesh sieve, and mix them evenly in a ratio of 5:3:3 to obtain protein. Take 10 kg of protein and add it to 100 L of deionized water to make a slurry to obtain a substrate solution. Adjust the pH value to 7.5 with 1 mol / L hydrochloric acid or sodium hydroxide solution, preheat the solution to 50-55℃, and add 180 g of compound enzyme. The compound enzyme is a mixture of neutral protease, alkaline protease, cellulase, and lipase in a ratio of 3.5:2:1:1. Stir evenly and enzymatically hydrolyze for 5 h, stirring once every 30 min during the process to obtain the enzymatic hydrolysate.

[0040] S2. Add 4 kg of glucose to 100 kg of enzymatic hydrolysate, heat to 95 °C for 1.5 h to obtain a composite solution, treat under ultra-high pressure at 350 MPa for 15 min, cool, add 5 kg of probiotics for fermentation. The probiotics are prepared from lactic acid bacteria and Bacillus in a ratio of 2:1.5. Fermentation is carried out at 37 °C for 40 h under anaerobic conditions to obtain fermentation broth, which is then filtered and dried under low-temperature vacuum to obtain modified protein hydrolysate.

[0041] This embodiment provides a further method for preparing modified yeast cell wall polysaccharides, comprising the following steps:

[0042] Q1. Yeast cell wall polysaccharides were ultra-finely pulverized to a particle size of 8 micrometers to obtain yeast cell wall polysaccharide powder. 1 kg of yeast cell wall polysaccharide powder was weighed and dispersed in 13 L of anhydrous ethanol. 80 g of pyridine was added dropwise, and the mixture was stirred at a speed of 250 r / min. The mixture was heated to 45 °C, and 80 g of chlorosulfonic acid was added dropwise while stirring. The addition was carried out for 50 min, and the reaction was continued for 3.5 h to obtain a reaction solution. The reaction solution was cooled to room temperature, and the reaction solution was poured into ice water to quench the reaction. The volume ratio of the reaction solution to ice water was 1:4. The mixture was centrifuged at a speed of 4500 r / min for 12 min. The precipitate was collected, washed with deionized water until the pH of the washing solution was 7, and dried at a temperature of 55 °C to obtain sulfonated yeast cell wall polysaccharides.

[0043] Q2. Weigh 150 mg of soybean lecithin and 30 mg of cholesterol, dissolve them in 15 mL of a chloroform-methanol mixture (obtained by mixing chloroform and methanol in a volume ratio of 2:1) to obtain a lipid solution. Weigh 40 mg of sulfonated yeast cell wall polysaccharide, dissolve it in 15 mL of phosphate buffer to obtain a sulfonated yeast cell wall polysaccharide solution, and add it dropwise to the lipid solution at a volume ratio of 5:1. Stir continuously while adding the lipid solution at a stirring speed of 180 r / min, and heat to... The lipid film was obtained by rotary evaporation at 45℃ with a vacuum of 0.08 MPa for 50 min. Phosphate buffer was added for hydration for 1-2 h. The film was then sonicated at 250 W for 13 min using intermittent sonication (10 seconds followed by a 5-second interval) to obtain an emulsion. The emulsion was then dialyzed with a molecular weight cutoff of 10,000 Da for 32 h, during which the dialysate was replaced every 5 h. Finally, the film was freeze-dried to obtain modified yeast cell wall polysaccharide.

[0044] This embodiment provides a piglet feed-enhancing composition containing protease hydrolysate, comprising the following components by weight: 20 kg corn starch, 18 kg modified protease hydrolysate, 10 kg lactose, 5 kg modified yeast cell wall polysaccharide, 2.5 kg fish oil, 0.5 kg citric acid, 0.5 kg fumaric acid, 0.5 kg sodium chloride, 0.7 kg garlic extract, 0.2 kg peppermint extract, 0.4 kg calcium carbonate, 0.2 kg dicalcium phosphate, 0.3 kg sucrose, 0.1 kg milk flavoring agent, 0.08 kg astragalus polysaccharide, and 0.06 kg β-glucan.

[0045] The method for preparing a piglet feeding stimulant composition containing protease hydrolysate includes the following steps:

[0046] (1) The corn starch, modified protease hydrolysate, modified yeast cell wall polysaccharide and calcium carbonate were crushed and passed through a 90-mesh sieve. Then, the milk flavoring agent, sucrose and part of the corn starch were initially mixed. The part of the corn starch was 15% of the total mass of corn starch. The stirring speed was 40 r / min and the stirring time was 8 min. Then, the acidifier, sodium chloride, garlic extract, peppermint extract and immune enhancer were added and stirred to obtain a preliminary mixture.

[0047] (2) Add the remaining corn starch, modified protease hydrolysate, lactose, and modified yeast cell wall polysaccharide to the preliminary mixture, stir at a speed of 55 r / min for 18 min to obtain a solid mixture, spray fish oil on the surface of the solid mixture, stir, and finally add calcium carbonate and calcium hydrogen phosphate to obtain a piglet feed-enhancing composition containing protease hydrolysate.

[0048] Example 3:

[0049] This embodiment provides a method for preparing modified protease hydrolysate, including the following steps:

[0050] S1. Crush soybean meal, meat and bone meal, and cottonseed meal separately, pass them through an 80-mesh sieve, and mix them evenly in a ratio of 5:3:3 to obtain protein. Take 10 kg of protein and add it to 120 L of deionized water to make a slurry to obtain a substrate solution. Adjust the pH value to 8 with 1 mol / L hydrochloric acid or sodium hydroxide solution, preheat the solution to 55℃, and add 200 g of compound enzyme. The compound enzyme is a mixture of neutral protease, alkaline protease, cellulase, and lipase in a ratio of 4:2:1:1. Stir evenly and enzymatically hydrolyze for 6 h, stirring once every 30 min during the process to obtain the enzymatic hydrolysate.

[0051] S2. Add 5 kg of glucose to 100 kg of enzymatic hydrolysate, heat to 100℃ for 2 h to obtain a composite solution, treat under ultra-high pressure at 400 MPa for 20 min, cool, add 6 kg of probiotics for fermentation. The probiotics are prepared from lactic acid bacteria and Bacillus in a 2:2 ratio. Fermentation is carried out at 38℃ for 48 h under anaerobic conditions to obtain fermentation broth. Filter, dry under low-temperature vacuum to obtain modified protein hydrolysate.

[0052] This embodiment provides a further method for preparing modified yeast cell wall polysaccharides, comprising the following steps:

[0053] Q1. Yeast cell wall polysaccharides were ultra-finely pulverized to a particle size of 10 micrometers to obtain yeast cell wall polysaccharide powder. 1 kg of yeast cell wall polysaccharide powder was weighed and dispersed in 15 L of anhydrous ethanol. 100 g of pyridine was added dropwise, and the mixture was stirred at 300 r / min. The mixture was heated to 50 °C, and 100 g of chlorosulfonic acid was added dropwise while stirring for 60 min. The reaction was continued for 4 h to obtain a reaction solution. The reaction solution was cooled to room temperature and then poured into ice water to quench the reaction. The volume ratio of the reaction solution to ice water was 1:5. The mixture was centrifuged at 5000 r / min for 15 min. The precipitate was collected, washed with deionized water until the pH of the washing solution was 7.5, and dried at 60 °C to obtain sulfonated yeast cell wall polysaccharides.

[0054] Q2. Weigh 200 mg of soybean lecithin and 50 mg of cholesterol, dissolve them in 20 mL of a chloroform-methanol mixture (obtained by mixing chloroform and methanol in a volume ratio of 2:1) to obtain a lipid solution. Weigh 50 mg of sulfonated yeast cell wall polysaccharide, dissolve it in 20 mL of phosphate buffer to obtain a sulfonated yeast cell wall polysaccharide solution, and add it dropwise to the lipid solution at a volume ratio of 8:1. Stir continuously at 250 rpm, and heat to 50°C. The lipid film was obtained by rotary evaporation at 0℃ with a vacuum of 0.09 MPa for 60 min. Phosphate buffer was added for hydration for 2 h. The film was then sonicated at 300 W for 10-15 min using intermittent sonication (10 seconds followed by a 5-second interval) to obtain an emulsion. The emulsion was then dialyzed with a molecular weight cutoff of 14000 Da for 48 h, during which the dialysate was replaced every 4-6 hours. Finally, the film was freeze-dried to obtain modified yeast cell wall polysaccharide.

[0055] This embodiment provides a piglet feed-enhancing composition containing protease hydrolysate, comprising the following components by weight: 15 kg corn starch, 22 kg modified protease hydrolysate, 12 kg lactose, 6 kg modified yeast cell wall polysaccharide, 3 kg fish oil, 0.6 kg citric acid, 0.6 kg fumaric acid, 0.6 kg sodium chloride, 0.8 kg garlic extract, 0.3 kg peppermint extract, 0.5 kg calcium carbonate, 0.3 kg dicalcium phosphate, 0.4 kg sucrose, 0.2 kg milk flavoring agent, 0.12 kg astragalus polysaccharide, and 0.08 kg β-glucan.

[0056] The method for preparing a piglet feeding stimulant composition containing protease hydrolysate includes the following steps:

[0057] (1) The corn starch, modified protease hydrolysate, modified yeast cell wall polysaccharide and calcium carbonate were pulverized and passed through a 100-mesh sieve. Then, the milk flavoring agent, sucrose and part of the corn starch were initially mixed. The part of the corn starch was 20% of the total mass of corn starch. The stirring speed was 50 r / min and the stirring time was 10 min. Then, the acidifier, sodium chloride, garlic extract, peppermint extract and immune enhancer were added and stirred to obtain a preliminary mixture.

[0058] (2) Add the remaining corn starch, modified protease hydrolysate, lactose, and modified yeast cell wall polysaccharide to the preliminary mixture, stir at a speed of 60 r / min for 20 min to obtain a solid mixture, spray fish oil on the surface of the solid mixture, stir, and finally add calcium carbonate and calcium hydrogen phosphate to obtain a piglet feed-enhancing composition containing protease hydrolysate.

[0059] Comparative Example 1

[0060] Compared with Example 3, in the preparation of the piglet feed-inducing composition, Comparative Example 1 replaced the modified protease hydrolysate with meat and bone meal, while keeping all other conditions unchanged.

[0061] Comparative Example 2

[0062] Compared with Example 3, in the preparation of the piglet feeding composition, the modified yeast cell wall polysaccharide in Comparative Example 2 was replaced with yeast cell wall polysaccharide, while other conditions remained unchanged.

[0063] Experimental example:

[0064] Twenty-five weaned piglets aged 22 days were randomly divided into five groups for a 14-day trial. The five groups were fed with piglet feeding stimulants prepared according to Examples 1-3 and Comparative Examples 1-2, respectively. All piglets were fed four times a day (6:00 AM, 11:00 AM, 4:00 PM, and 9:00 PM). Before the trial, the pigsty was thoroughly cleaned and disinfected. After the trial began, the pigsty was cleaned daily and disinfected weekly. During the trial, the piglets were kept at a temperature of 21-24°C; the relative humidity in the pigsty was maintained at 65-75%; ventilation was maintained; and the piglets' mental state was observed.

[0065] The growth performance of piglets was observed and measured. The feed intake, weight change and diarrhea of ​​each piglet were measured and recorded daily. The average feed intake, average daily weight gain and diarrhea incidence of each piglet were calculated. The diarrhea incidence (%) = (number of piglets with diarrhea in 14 days / total number of piglets in 14 days) × 100%. The results are shown in Table 1.

[0066] Table 1

[0067] Group Average daily feed intake of piglets / g Average daily weight gain of piglets / g Diarrhea incidence rate / % Example 1 283 204 0 Example 2 305 239 0 Example 3 320 250 0 Comparative Example 1 195 140 40％ Comparative Example 2 198 145 40％

[0068] According to the results in Table 1, the piglet feed-inducing compositions prepared in Examples 1-3 of the present invention significantly increased the average daily feed intake of piglets and reduced the incidence of diarrhea. As can be seen from the comparison between Comparative Examples 1-2 and Examples 1-3, the addition of modified protease hydrolysate and modified yeast cell wall polysaccharide can improve the growth performance of piglets.

[0069] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

[0070] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to specific implementations. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A piglet palatability-inducing composition containing protease hydrolysate, characterized in that, It comprises the following components in parts by weight: 15-25 parts corn starch, 15-22 parts modified protease hydrolysate, 8-12 parts lactose, 4-6 parts modified yeast cell wall polysaccharide, 2-3 parts fish oil, 0.8-1.2 parts acidifier, 0.4-0.6 parts sodium chloride, 0.6-0.8 parts garlic extract, 0.1-0.3 parts peppermint extract, 0.2-0.5 parts calcium carbonate, 0.1-0.3 parts dicalcium phosphate, 0.2-0.4 parts sucrose, 0.05-0.2 parts milk flavoring agent, and 0.05-0.2 parts immune enhancer; The modified protease hydrolysate is obtained by enzymatic hydrolysis and modification of soybean meal, meat and bone meal, and cottonseed meal; The modified yeast cell wall polysaccharide is obtained by combining yeast cell wall polysaccharide with soybean lecithin and cholesterol after sulfonation modification. A method for preparing modified protease hydrolysates includes the following steps: S1. Crush soybean meal, meat and bone meal, and cottonseed meal separately, sieve, mix evenly in proportion, add deionized water to make a slurry, and obtain a substrate solution; adjust the pH of the substrate solution, preheat, add compound enzyme, stir evenly, and enzymatically hydrolyze to obtain an enzymatic hydrolysate; in S1, soybean meal, meat and bone meal, and cottonseed meal are mixed in a mass ratio of 5:3:3, the solid-liquid ratio of the slurry is 1:8-12, the pH is adjusted to 7-8 with 1mol / L hydrochloric acid or sodium hydroxide solution, and the compound enzyme is obtained by mixing neutral protease, alkaline protease, cellulase, and lipase in a ratio of 3-4:2:1:1, and the mass ratio of compound enzyme to substrate is 1.5-2:100; S2. Add glucose to the enzymatic hydrolysate, heat to react, and obtain a composite solution. After ultra-high pressure treatment and cooling, add probiotics for fermentation to obtain a fermentation broth. Filter and dry under low temperature vacuum to obtain modified protein hydrolysate. The mass ratio of glucose to enzymatic hydrolysate in S2 is 3-5:100, and the mass ratio of probiotics to enzymatic hydrolysate is 4-6:

100. The probiotics are prepared from lactic acid bacteria and Bacillus at a ratio of 2:1-2. A method for preparing modified yeast cell wall polysaccharides includes the following steps: Q1. Yeast cell wall polysaccharides were ultra-finely pulverized to obtain yeast cell wall polysaccharide powder. The yeast cell wall polysaccharide powder was weighed and dispersed in anhydrous ethanol. Pyridine was added dropwise, stirred, heated, and chlorosulfonic acid was added dropwise while stirring. After the addition was complete, the reaction continued. After the reaction was completed, the reaction solution was obtained, cooled to room temperature, and poured into ice water to quench the reaction. The solution was centrifuged, the precipitate was collected, washed, and dried to obtain sulfonated yeast cell wall polysaccharides. In Q1, the mass-to-volume ratio of yeast cell wall polysaccharide powder to anhydrous ethanol was 1:10-15 g / mL, the mass ratio of yeast cell wall polysaccharide powder to pyridine was 1:0.05-0.1, the mass ratio of chlorosulfonic acid to yeast cell wall polysaccharide was 4-10:100, and the volume ratio of the reaction solution to ice water was 1:3-5. Q2. Weigh soybean lecithin and cholesterol, dissolve them in a chloroform-methanol mixture to obtain a lipid solution. Weigh sulfonated yeast cell wall polysaccharide, dissolve it in phosphate buffer to obtain a sulfonated yeast cell wall polysaccharide solution. Add the solution dropwise to the lipid solution while stirring, heat, and rotary evaporate to obtain a lipid film. Add phosphate buffer for hydration, sonicate to obtain an emulsion, dialyze, and freeze-dry to obtain modified yeast cell wall polysaccharide. The volume ratio of soybean lecithin, cholesterol, and chloroform-methanol mixture in Q2 is 100-200 mg: 20-50 mg: 10-20 mL. The chloroform-methanol mixture is obtained by mixing chloroform and methanol in a volume ratio of 2:

1. The volume ratio of sulfonated yeast cell wall polysaccharide to phosphate buffer is 20-50 mg: 10-20 mL. The volume ratio of lipid solution to sulfonated yeast cell wall polysaccharide solution is 3-8:

1.

2. The piglet feeding inducer composition containing protease hydrolysate according to claim 1, characterized in that, The acidifying agent is a mixture of equal parts citric acid and fumaric acid; the immune enhancer is a mixture of astragalus polysaccharide and β-glucan in a mass ratio of 3:1-2.

3. The method for preparing the piglet feeding inducer composition containing protease hydrolysate as described in claim 1 or 2, characterized in that, Includes the following steps: (1) The corn starch, modified protease hydrolysate, modified yeast cell wall polysaccharide and calcium carbonate were crushed and sieved respectively; then the milk flavoring agent, sucrose and part of the corn starch were initially mixed; then the acidifier, sodium chloride, garlic extract, peppermint extract and immune enhancer were added and stirred to obtain a preliminary mixture. (2) Add the remaining corn starch, modified protease hydrolysate, lactose and modified yeast cell wall polysaccharide to the preliminary mixture, stir to obtain a solid mixture, spray fish oil on the surface of the solid mixture, stir and finally add calcium carbonate and calcium hydrogen phosphate to obtain a piglet feed-enhancing composition containing protease hydrolysate.

4. The method for preparing the piglet feeding inducer composition containing protease hydrolysate according to claim 3, characterized in that, In step (1), the corn starch portion is 10-20% of the total corn starch mass.