Fermented Chinese herbal medicine feed formula for improving pork quality and preparation method thereof

Abstract

The invention relates to the field of feed processing, and discloses a fermented Chinese herbal medicine feed formula capable of improving pork quality and a preparation method of the fermented Chinese herbal medicine feed formula. A wolfberry extract; a herba houttuyniae extract; a xylanase; a neutral cellulase; pectinase; a probiotic liquid; lactic acid bacteria; a bacillus; a bifidobacterium; the preparation method comprises the following steps: weighing the radix astragali extract, the fructus lycii extract and the herba houttuyniae extract in proportion, and mixing with the coarse feed matrix; adding xylanase, neutral cellulase and pectinase which are prepared in proportion, and uniformly stirring; preparing probiotic liquid, activating the probiotic liquid, and adding the activated probiotic liquid into the mixture; performing staged fermentation treatment on the fermentation substrate; and after fermentation is completed, drying, crushing and packaging the materials. Through the combination of the herbal medicine extract compound and the directed enzyme preparation, the absorption and conversion efficiency of herbal medicine components is enhanced, so that pigs can better absorb effective components, and healthy growth of the pigs is promoted.

Description

Technical Field

[0001] The present invention relates to the technical field of feed processing, and specifically to a fermented Chinese herbal medicine feed formula for improving pork quality and its preparation method. Background Art

[0002] In the research on improving pork quality, herbal feed, as a traditional feed additive, has been widely used to improve the health status of pigs and promote their growth. Herbal feed usually contains a variety of natural plant components, such as wolfberry, astragalus, codonopsis pilosula, etc. These plant components are considered to be able to provide necessary antioxidant, anti-inflammatory and immunomodulatory effects. Through the fermentation process, the active ingredients in the herbs can be released more effectively, making them more easily absorbed by pigs, thus playing a role in promoting growth, improving immunity and preventing diseases. The existing fermentation processes mainly rely on the action of probiotics (such as lactic acid bacteria, bifidobacteria, etc.), and optimize the nutritional components of the feed through the fermentation process to improve the health level of pigs.

[0003] However, although herbal feed and fermentation technology can contribute to improving pork quality and pig health to a certain extent, there are still some deficiencies that cannot be ignored in the actual application of the existing technology. These deficiencies are mainly reflected in the stability and absorption rate of herbal components. The traditional fermentation technology is difficult to fully release the effective components in the herbs, resulting in the failure to fully exert the nutritional value of the herbs. The existing fermentation processes usually fail to finely control environmental conditions such as temperature and humidity, which in turn affects the extraction effect of herbal components and the consistency of fermentation products. At the same time, due to the differences in pig breeds and growth stages, the traditional herbal feed formulas often fail to be customized individually, resulting in unsatisfactory effects. The above problems make it difficult for the existing technology to maximize the efficacy of the feed and the health level of pigs. Especially in large-scale production, the stability of the product and the consistency of quality are an urgent challenge to be solved. Summary of the Invention

[0004] In view of the deficiencies of the existing technology, the present invention provides a fermented Chinese herbal medicine feed formula for improving pork quality and its preparation method, which solves the problems of low absorption efficiency of Chinese herbal components, unstable fermentation and lack of personalized formulas for different pig breeds in traditional Chinese herbal medicine fermented feed.

[0005] To achieve the above objectives, the present invention is realized through the following technical solutions: A fermented Chinese herbal medicine feed formula for improving pork quality and its preparation method, including the following component materials in parts by mass:

[0006] Astragalus extract: 1 - 5 parts;

[0007] Wolfberry extract: 1 - 4 parts;

[0008] Houttuynia cordata extract: 0.5 - 2 parts;

[0009] Xylanase: 0.1 - 0.5 parts;

[0010] Neutral cellulase: 0.05 - 0.3 parts;

[0011] Pectinase: 0.05 - 0.3 parts;

[0012] Probiotic liquid: 3 - 12 parts

[0013] Lactic acid bacteria: 0.5 - 2 parts;

[0014] Bacillus: 0.5 - 2 parts;

[0015] Bifidobacterium: 0.5 - 2 parts;

[0016] Roughage substrate: 80 - 95 parts;

[0017] Furthermore, the astragalus extract mainly includes astragalus polysaccharides, astragalus saponins, and astragalus flavonoids, and its functions in the fermented Chinese herbal medicine feed are multifaceted. Astragalus polysaccharides can enhance the immune system function, improve the disease resistance of pigs, and thus reduce the impact of illness on the pork quality. Astragalus saponins have antioxidant and anti-inflammatory effects, can effectively reduce the accumulation of free radicals in the body, inhibit the inflammatory response, and ensure the stability and flavor of the meat quality. Astragalus flavonoids can promote blood circulation and increase the metabolic rate of cells, thereby improving the overall nutritional conversion efficiency.

[0018] The innovation point of this material in the fermentation process is that it not only has the functions of enhancing immunity and antioxidation, but also can help promote the growth of beneficial microorganisms during fermentation, enhance the digestion and absorption ability of pigs, and thus improve the nutritional components and taste of pork.

[0019] Wolfberry extract is rich in wolfberry polysaccharides, betaine, and carotenoids, and has good health care functions. Wolfberry polysaccharides play an important role in the digestion process of pigs and can improve the digestion rate by enhancing the activity of probiotics in the intestine. Betaine has strong antioxidant properties, can effectively reduce the oxidative stress of pigs during feeding, and avoid the deterioration of meat quality caused by stress. As a natural plant pigment, carotenoids can not only improve the color of pork, but also enhance its disease resistance and extend the shelf life.

[0020] The probiotic liquid contains strains such as lactic acid bacteria, bacillus, and bifidobacterium. They improve the intestinal microecological environment, enhance the absorption efficiency of pigs for nutrients, and inhibit the growth of harmful bacteria. Lactic acid bacteria can promote the reproduction of beneficial bacteria in the intestine and improve the digestion and absorption ability of pigs; bacillus has strong disease resistance, can enhance the immunity of pigs, and reduce the occurrence of diseases; bifidobacterium can generate organic acids through fermentation, lower the pH value in the intestine, and inhibit the growth of harmful bacteria. The innovation of the probiotic liquid lies in the scientific combination of strains, which can not only effectively promote the health of pigs, but also optimize the microbial activities in the fermentation process, improving the nutritional components and taste of pork.

[0021] The main components in houttuynia cordata extract, such as decanoyl acetaldehyde, myrcene, and quercetin, play unique roles in improving pork quality. Decanoyl acetaldehyde has strong antibacterial and antioxidant abilities, which can help reduce the quality decline of pork caused by bacterial invasion or oxidation during growth. Myrcene, as a natural plant chemical component, has anti-inflammatory and detumescence effects, contributing to the improvement of the health status of pigs. And quercetin has strong anti-inflammatory, antioxidant, and anti-allergic effects, which can effectively enhance the immunity of pigs.

[0022] The roughage matrix includes components such as corn flour, soybean meal, and wheat bran, mainly providing energy and nutrients for pigs. Its mechanism is mainly reflected in providing essential nutrients such as carbohydrates, proteins, and cellulose to meet the growth needs of pigs. In the present invention, the roughage matrix not only serves as the main energy source, but also helps the reproduction of probiotic groups and the smooth progress of fermentation reactions by providing a suitable environment during the fermentation process.

[0023] Xylanase is an enzyme that can hydrolyze xylan (mainly composed of hemicellulose in wood, plant fibers, etc.). It releases smaller sugar molecules such as xylose by breaking the β-1,4-glycosidic bonds in xylan. These xylose molecules can be further absorbed and utilized by pigs, being converted into energy and nutrients. The mechanism of xylanase plays an important role in improving the feed digestibility of pigs, especially when dealing with feeds containing higher cellulose.

[0024] In the present invention, the main purpose of adding xylanase is to reduce the digestion burden of pigs and improve the nutritional conversion rate of feed by decomposing crude fiber. By hydrolyzing xylan, more fermentable sugars are released, increasing the absorption rate of pigs for nutrients in the feed. This not only improves the meat quality of pork, but also effectively reduces feed waste and improves the utilization efficiency of feed. The innovation lies in that the precise addition of xylanase improves the digestibility of feed by decomposing plant fibers, promotes the growth of pigs, and enhances the overall quality of pork.

[0025] Neutral cellulase acts mainly on cellulose, one of the main components of plant cell walls. It hydrolyzes the β-1,4-glycosidic bonds in cellulose molecules, breaking down the strong structure between cellulose molecules and breaking them down into smaller sugars or short-chain fibers. These decomposition products can be further utilized by enzymes in the pig's intestines, thereby increasing the pig's digestibility of cellulose.

[0026] In the fermented Chinese herbal feed formula of the present invention, the action of neutral cellulase can not only improve the digestion and absorption efficiency of cellulose by pigs, but also reduce the burden of indigestible components on the intestines. It releases more available nutrients by decomposing the cellulose in the feed, thereby promoting the growth of pigs and improving the meat quality. The innovation lies in that the addition of neutral cellulase enables pigs to use plant feed more effectively, improves the energy conversion rate of feed, and thus improves the flavor and texture of pork.

[0027] Pectinase is an enzyme that hydrolyzes pectin, a major polysaccharide in plant cell walls, which is widely found in fruits and vegetables. Pectinase breaks down pectin by hydrolyzing the α-1,4-glycosidic bonds in the pectin molecule and releasing smaller sugar molecules, usually pectic acid and monosaccharides. Through this action, pectinase can improve the digestibility of pectin in feed and promote the absorption of these substances by pigs.

[0028] In the formula of the present invention, pectinase is mainly used to improve the digestion and absorption capacity of pigs for pectin components in fruits, vegetables and their by-products. Pectinase can effectively reduce the burden of pectin on the digestive system and optimize the nutrient absorption process in the intestine, thereby improving the overall health and feed utilization of pigs. The innovation of this mechanism is that pectinase enhances the digestion efficiency of pigs for pectin-rich feed by promoting the decomposition of pectin, optimizes the nutritional content and flavor of pork, and improves the deliciousness of meat.

[0029] Preferably, the astragalus extract comprises astragalus polysaccharide, astragalosides and astragaloflavones, and the mass ratio of the astragalus polysaccharide, astragalosides and astragaloflavones is 4-6:2-4:1-3;

[0030] The wolfberry extract comprises wolfberry polysaccharide, betaine and carotene, and the mass ratio of the wolfberry polysaccharide, betaine and carotene is 6-8:1-2:0.5-1.5.

[0031] Preferably, the Houttuynia cordata extract comprises decanoyl acetaldehyde, myrcene and quercetin, and the mass ratio of decanoyl acetaldehyde, myrcene and quercetin is 3-5:2-4:1-2.

[0032] Preferably, the roughage matrix includes one or more of corn meal, soybean meal, and bran;

[0033] The concentrations of the lactic acid bacteria, bacillus, and bifidobacterium are all not less than 1.0×10 9 CFU / g.

[0034] Preferably, the probiotic liquid includes lactic acid bacteria, bacillus, bifidobacterium, and sterile water, and the mass ratio between the lactic acid bacteria, bacillus, bifidobacterium, and sterile water is 1-3:1-3:1-2:20-40.

[0035] A preparation method of a fermented Chinese herbal medicine feed formula for improving pork quality includes the following steps:

[0036] S1. Weigh astragalus extract, wolfberry extract, and houttuynia cordata extract in proportion, mix them with a coarse feed matrix, and stir evenly to form a premix;

[0037] S2. Add xylanase, neutral cellulase, and pectinase prepared in proportion to the premix, adjust the moisture to 55-65%, and stir evenly;

[0038] S3. Prepare a probiotic bacterial liquid, add it to the mixture in proportion after activation to form a fermentation matrix;

[0039] S4. Perform staged fermentation treatment on the fermentation matrix. In the first stage, pre-ferment at 30-35°C for 12-24h; in the second stage, main-ferment at 38-45°C for 24-72h; stir once every 8-12h during the fermentation process, and each time for 3-5min;

[0040] S5. After the fermentation is completed, dry, crush, and package the materials to obtain the finished fermented Chinese herbal medicine feed;

[0041] Furthermore, in step S1, the astragalus extract, wolfberry extract, and houttuynia cordata extract are mixed with the coarse feed matrix. The mechanism of this step is to ensure that each component can be fully distributed through uniform stirring, so that the active components during the subsequent fermentation process can act evenly. The innovation of the premixing lies in the use of a horizontal screw ribbon mixer, which can ensure the uniform dispersion of the drug components and the matrix to the greatest extent, thereby ensuring that each component can exert the best effect during the fermentation process and improving the quality of pork;

[0042] In step S2, the addition of xylanase, neutral cellulase, and pectinase aims to decompose the cellulose and polysaccharides in the feed and convert them into monosaccharides and low-molecular compounds that are more easily absorbed by pigs. The addition of these enzymes can effectively improve the nutritional conversion rate of the feed and reduce the energy loss during the digestion process of pigs. The adjustment of moisture provides an ideal environment for the best activity of the enzymes. The innovation lies in ensuring the maximum efficiency of the enzymes and improving the digestibility of the feed and the quality of pork through precise moisture control and the gradual addition of enzymes;

[0043] In step S3, the preparation of the probiotic liquid involves the cultivation, activation, and uniform spraying of active strains. This process can provide beneficial microbial communities for the fermentation substrate. By controlling the culture temperature and pH value, the maximum activity of the probiotics is ensured. The addition of probiotics can regulate the intestinal microbial community, enhance the digestion and absorption ability of pigs, and inhibit the growth of harmful bacteria. The innovation lies in the efficient preparation and precise addition of the probiotic liquid to ensure its efficient role in the fermentation process and improve the quality of pork;

[0044] In the staged fermentation process of step S4, suitable temperature and humidity conditions can promote the metabolic activities of beneficial microorganisms. The staged control enables different-stage microorganisms to carry out fermentation reactions in the best environment. The first stage mainly promotes the reproduction of probiotics, and the second stage accelerates the decomposition and transformation of nutrients. The innovation lies in the staged temperature and humidity control, which maximally promotes the microbial activity in the fermentation process, thereby enhancing the nutritional value and taste of pork;

[0045] In step S5, excess moisture in the fermented material is removed by hot air drying to ensure the stability and easy storage of the final product. The drying temperature and time are controlled to effectively avoid the destruction of active ingredients in the feed by excessive temperature. The innovation lies in the precise temperature control during the drying process to ensure the stable quality of the finished product and extend its storage period.

[0046] Preferably, in step S1, a horizontal screw ribbon mixer is used for mixing, stirring at a speed of 60 - 100 rpm for 15 - 30 min, and the ambient temperature during mixing is 20 - 30°C;

[0047] In step S2, xylanase, neutral cellulase, and pectinase need to be added sequentially at intervals of 4 - 6 min. The double-shaft paddle stirrer used for stirring is operated at an ambient temperature below 40°C for 10 - 15 min.

[0048] Preferably, in step S3, the preparation of the probiotic liquid specifically includes the following steps:

[0049] Inoculate corresponding proportions of lactic acid bacteria, bacillus, and bifidobacterium into MRS liquid medium, and the inoculation amount is 1 - 5%;

[0050] Cultivate at a temperature of 35 - 39°C and a pH of 6.0 - 6.5 for 12 - 18 h, use a shaker for shaking cultivation, and maintain good dissolved oxygen conditions;

[0051] During the fermentation process, regularly detect the OD value of the bacterial liquid. When the OD value reaches 0.8 - 1.2, stop the cultivation;

[0052] Remove impurities in the medium by a centrifuge at a speed of 4000 - 5000 rpm to obtain the probiotic concentrate;

[0053] Dissolve the probiotic concentrate in sterile water and let it stand for 25 - 35 min at 28 - 32 °C for activation.

[0054] The inoculum after activation of the probiotic solution is added at 5 - 10% by volume of the fermentation substrate, evenly distributed by atomized spraying, and left to adsorb statically for 25 - 35 min in a closed state after addition.

[0055] Preferably, in step S4, the humidity in the first stage is controlled at 60 - 70%, and the pH is controlled at 5.5 - 6.5; the humidity in the second stage is controlled at 65 - 75%, and the pH is controlled at 6.0 - 7.0.

[0056] Preferably, in step S5, hot air drying is used for material drying, the drying temperature is 45 - 60 °C, the drying time is 4 - 8 h, and the moisture content of the dried material is controlled below 10%.

[0057] The present invention provides a fermented Chinese herbal medicine feed formula for improving pork quality and its preparation method. It has the following beneficial effects:

[0058] 1. By combining the herbal extract complex with the directed enzyme preparation, the present invention enhances the absorption and conversion efficiency of herbal components. Compared with the traditional method of directly adding herbs to the fermented feed, this solution optimizes the extraction method and the directed action of the enzyme, making the herbal components more stable, enabling the pig body to better absorb the active ingredients and promoting its healthy growth.

[0059] 2. Through the synergistic effect of the customized probiotic population and herbs, the present invention further improves the immunity and intestinal health of pigs. Different from the traditional probiotic addition technology, the interaction between the specific probiotic population and the herbal components targets the improvement of the health status of each pig, effectively reducing the incidence of diseases.

[0060] 3. By the staged fermentation process and combined with precise temperature and humidity control technology, the present invention optimizes the fermentation process. Compared with the single fermentation method in the prior art, the staged control of the fermentation process better retains the biological activity of the herbal components, improves the fermentation efficiency, reduces the generation of by-products, and ensures the quality and stability of the product.

[0061] 4. By personalized customization of the herbal formula and fermentation process, the present invention solves the problem of the differentiated needs of pig breeds. Different from the traditional one - size - fits - all solution, the present invention is customized according to the physiological characteristics of different pigs, ensuring that each pig group can obtain the most suitable nutritional components and herbal formula, thereby improving the overall growth rate and health status. Description of the Drawings

[0062] Figure 1It is the process flow chart of the preparation method of the present invention. Specific embodiments

[0063] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0064] Please refer to the attached Figure 1 :

[0065] Example 1:

[0066] Formulation and parameters:

[0067] Astragalus extract: 5 parts;

[0068] Wolfberry extract: 4 parts;

[0069] Houttuynia cordata extract: 2 parts;

[0070] Xylanase: 0.5 part;

[0071] Neutral cellulase: 0.3 part;

[0072] Pectinase: 0.3 part;

[0073] Probiotic liquid: 12 parts;

[0074] Roughage matrix: 80 parts;

[0075] The mass ratio of the materials included in the composition:

[0076] The astragalus extract includes astragalus polysaccharide, astragalus saponin and astragalus flavonoid, and their mass ratio is 6:4:3;

[0077] The wolfberry extract includes wolfberry polysaccharide, betaine and carotene, and their mass ratio is 8:2:1.5;

[0078] The houttuynia cordata extract includes decanoyl acetaldehyde, myrcene and quercetin, and their mass ratio is 5:4:2;

[0079] The probiotic liquid includes lactic acid bacteria, bacillus, bifidobacterium and sterile water, and their mass ratio is 1-3:3:2:40;

[0080] Preparation process:

[0081] Step S1: Weigh the astragalus extract, wolfberry extract, and houttuynia cordata extract in proportion, mix them with the roughage matrix, and stir evenly to form a premix. The mixing is carried out using a horizontal spiral ribbon mixer, stirring at a speed of 100 rpm for 20 min, and the ambient temperature is maintained at 25 °C during mixing.

[0082] Step S2: Add xylanase, neutral cellulase, and pectinase, stir for 10 min, adjust the moisture to 60%, use a double-shaft paddle stirrer during stirring, and keep the temperature at 30 °C.

[0083] Step S3: Prepare the probiotic liquid, add it to the mixture in proportion, spray it evenly, and then let it stand for 30 min. The probiotic liquid is prepared according to the proportion, the fermentation temperature is maintained at 37 °C, cultured for 12 h, and the culture is stopped when the OD value reaches 1.0.

[0084] Step S4: Ferment in stages. In the first stage, the temperature is controlled at 32 °C and the humidity is 65%, and pre-ferment for 24 h; in the second stage, the temperature is controlled at 40 °C and the humidity is 70%, and main-ferment for 72 h, stir once every 12 h for 5 min each time.

[0085] Step S5: After fermentation is completed, use the hot air drying method, the drying temperature is 55 °C, the drying time is 6 h, control the moisture content below 10%, and finally pulverize and package.

[0086] Example 2:

[0087] Formulation and parameters:

[0088] Astragalus extract: 1 part;

[0089] Wolfberry extract: 1 part;

[0090] Houttuynia cordata extract: 0.5 part;

[0091] Xylanase: 0.1 part;

[0092] Neutral cellulase: 0.05 part;

[0093] Pectinase: 0.05 part;

[0094] Probiotic liquid: 3 parts;

[0095] Roughage matrix: 95 parts;

[0096] The mass ratio of the materials contained in the composition:

[0097] The astragalus extract includes astragalus polysaccharide, astragalus saponin, and astragalus flavone, and their mass ratio is 4:2:1;

[0098] The wolfberry extract includes wolfberry polysaccharide, betaine, and carotene, and their mass ratio is 6:1:0.5;

[0099] The Houttuynia cordata extract contains decanoyl acetaldehyde, myrcene and quercetin, and their mass ratio is 3:2:2;

[0100] The probiotic liquid contains lactic acid bacteria, bacillus, bifidobacterium and sterile water, and their mass ratio is 1:1:1:20;

[0101] Preparation process:

[0102] Step S1: Weigh the astragalus extract, wolfberry extract and Houttuynia cordata extract according to the ratio, mix them with the roughage matrix, and stir evenly to form a premix. The mixing is carried out by a horizontal screw ribbon mixer, stirring at a speed of 60 rpm for 15 min, and the ambient temperature is maintained at 22 °C during mixing.

[0103] Step S2: Add xylanase, neutral cellulase and pectinase, stir for 8 min, adjust the moisture to 55%, and use a double-shaft paddle stirrer during stirring, with the temperature maintained at 28 °C.

[0104] Step S3: Prepare the probiotic liquid, add it to the mixture according to the ratio, spray it evenly and then let it stand for 25 min. The preparation of the bacterial liquid is carried out according to the ratio, the fermentation temperature is maintained at 36 °C, cultured for 14 h, and the culture is stopped when the OD value reaches 1.0.

[0105] Step S4: Ferment in stages. The temperature in the first stage is controlled at 30 °C, the humidity is 60%, and the pre-fermentation is 12 h; the temperature in the second stage is controlled at 38 °C, the humidity is 65%, and the main fermentation is 48 h, stirring once every 10 h for 3 min each time.

[0106] Step S5: After fermentation, use the hot air drying method, the drying temperature is 50 °C, the drying time is 5 h, the moisture content is controlled below 12%, and finally pulverize and package.

[0107] Example 3:

[0108] Formulation and parameters:

[0109] Astragalus extract: 3 parts;

[0110] Wolfberry extract: 2.5 parts;

[0111] Houttuynia cordata extract: 1.25 parts;

[0112] Xylanase: 0.3 part;

[0113] Neutral cellulase: 0.2 part;

[0114] Pectinase: 0.2 part;

[0115] Probiotic liquid: 7.5 parts;

[0116] Roughage matrix: 87.5 parts;

[0117] The composition contains the mass ratio of materials:

[0118] The astragalus extract includes astragalus polysaccharide, astragalus saponin and astragalus flavonoid, and their mass ratio is 5:3:2;

[0119] The wolfberry extract includes wolfberry polysaccharide, betaine and carotene, and their mass ratio is 7:1.5:1;

[0120] The houttuynia cordata extract includes decanoyl acetaldehyde, myrcene and quercetin, and their mass ratio is 4:3:1.5;

[0121] The probiotic liquid includes lactic acid bacteria, bacillus, bifidobacterium and sterile water, and their mass ratio is 2:2:1.5:30;

[0122] Preparation process:

[0123] Step S1: Weigh the astragalus extract, wolfberry extract and houttuynia cordata extract in proportion, mix them with the coarse feed matrix, and stir evenly to form a premix. The mixing is carried out by a horizontal spiral ribbon mixer, stirring at a speed of 80 rpm for 18 min, and the ambient temperature is kept at 24 °C during mixing.

[0124] Step S2: Add xylanase, neutral cellulase and pectinase, stir for 10 min, adjust the moisture to 57%, and use a double-shaft paddle stirrer during stirring, with the temperature kept at 29 °C.

[0125] Step S3: Prepare the probiotic liquid, add it to the mixture in proportion, spray it evenly and then let it stand for 30 min. The preparation of the bacterial liquid is carried out according to the proportion, the fermentation temperature is kept at 37 °C, cultured for 15 h, and the culture is stopped when the OD value reaches 1.0.

[0126] Step S4: Ferment in stages. In the first stage, the temperature is controlled at 33 °C and the humidity is 66%, and pre-ferment for 18 h; in the second stage, the temperature is controlled at 42 °C and the humidity is 72%, and main-ferment for 60 h, stirring once every 10 h for 4 min each time.

[0127] Step S5: After fermentation is completed, adopt the hot air drying method, with the drying temperature of 52 °C and the drying time of 6 h, control the moisture content below 11%, and finally pulverize and package.

[0128] Comparative example 1:

[0129] Compared with Example 1, the difference is that the astragalus extract is removed, and the rest are the same.

[0130] Comparative example 2:

[0131] Compared with Example 1, the difference is that the xylanase is removed, and the rest are the same.

[0132] Comparative Example 3:

[0133] Compared with Example 1, the difference is that the probiotic liquid is reduced to 6 parts, and the rest are the same.

[0134] Comparative Example 4:

[0135] Compared with Example 1, the difference is that the houttuynia cordata extract is removed, and the rest are the same.

[0136] Experiment 1:

[0137] Experiment objective:

[0138] This experiment aims to evaluate the changes in pork quality (such as flavor, antioxidant properties, nutritional components, etc.) after removing the astragalus extract. The experiment compares pork samples from Example 1 (containing astragalus extract) and Comparative Example 1 (removing astragalus extract), and makes comparisons in terms of flavor, antioxidant properties, immune function, etc.

[0139] Experiment steps:

[0140] Preparation of experimental group:

[0141] Example 1 (containing astragalus extract): Mix the astragalus extract, wolfberry extract, houttuynia cordata extract, etc. with the coarse feed matrix in proportion, and use a horizontal screw ribbon mixer to stir, keeping the temperature at 25 °C and stirring for 20 minutes.

[0142] Comparative Example 1 (removing astragalus extract): Similarly mix the wolfberry extract, houttuynia cordata extract and the coarse feed matrix in proportion, and remove the astragalus extract.

[0143] Fermentation process:

[0144] After pre-mixing the feeds of the control group and the experimental group, add enzymes (xylanase, neutral cellulase, pectinase) and adjust the moisture to 60%.

[0145] Preparation of probiotic liquid: Add the probiotic liquid in proportion, keep the temperature at 37 °C, and let it stand for 30 minutes to ensure uniform distribution of the probiotic liquid.

[0146] Staged fermentation:

[0147] First stage: Control the temperature at 32 °C and the humidity at 65%, and carry out pre-fermentation for 24 hours.

[0148] Second stage: Control the temperature at 40 °C and the humidity at 70%, and carry out main fermentation for 72 hours, stirring once every 12 hours for 5 minutes each time.

[0149] Pig feeding and measurement:

[0150] Feed the two groups of feeds to two groups of pigs respectively, and the feeding period is 30 days.

[0151] After the experiment, pork samples were collected for sensory evaluation, antioxidant analysis, and nutritional content testing.

[0152] Detection indicators:

[0153] Sensory evaluation: Evaluate the flavor of pork through smell and taste.

[0154] Antioxidant activity: The antioxidant activity of pork was determined by TBARS value (lipid peroxidation value).

[0155] Immune function: The immune response of pigs is assessed by blood analysis (white blood cell count, immunoglobulin content).

[0156] The following are the simulation results of the experimental data, and the details are shown in Table 1.

[0157] Table 1

[0158]

[0159]

[0160] Summarize:

[0161] Removing the astragalus extract has a significant impact on the quality of pork. As an immunomodulator, astragalus extract can enhance the immune response of pigs and enhance their antioxidant capacity, thereby improving meat quality. Experimental data show that the pork flavor score, antioxidant property (lower TBARS value) and immunoglobulin level of Example 1 (containing astragalus extract) are better than those of Comparative Example 1 (removing astragalus extract). Specifically, the higher flavor score indicates that astragalus extract plays a positive role in improving the flavor of pork. In addition, the improvement of immune function also indirectly improves meat quality, because a higher immune response reduces the occurrence of diseases in pigs, making pork healthier.

[0162] The removal of astragalus extract had a particularly significant impact on the immune function of pigs. Astragalus polysaccharides have an immune-enhancing effect, which can increase the level of immunoglobulins in the body and enhance the pigs' resistance to disease. After the removal of astragalus extract, the immunoglobulin levels of the experimental group pigs were generally lower, which led to a decrease in the activity of the pigs' immune system, which in turn affected the quality and safety of pork. This change may make pork more susceptible to oxidative damage, thereby reducing its shelf life and flavor.

[0163] In terms of antioxidant properties, the antioxidant effect of the astragalus extract is obvious. The TBARS value of the pork in Example 1 is lower than that in Comparative Example 1, indicating that the astragalus extract can effectively slow down the oxidation of pork fat and extend its shelf life. After removing the astragalus extract, the increase in the TBARS value indicates an accelerated rate of fat oxidation, which may lead to problems such as a decline in meat flavor and a shortened shelf life. Therefore, the innovation of the present invention lies in significantly improving the antioxidant capacity, flavor, and healthiness of pork by adding the astragalus extract.

[0164] Experiment 2:

[0165] Experiment objective:

[0166] This experiment aims to evaluate the changes in pork quality (such as digestibility, feed conversion rate, flavor, antioxidant properties, etc.) after removing xylanase. By comparing the pork samples of Example 1 (containing xylanase) and Comparative Example 2 (removing xylanase), comparisons are made in terms of feed conversion rate, digestive ability, meat quality, etc.

[0167] Experimental steps:

[0168] Preparation of experimental groups:

[0169] Example 1 (containing xylanase): According to the conventional formula, xylanase, neutral cellulase, astragalus extract, etc. are added to the feed and mixed evenly.

[0170] Comparative Example 2 (removing xylanase): According to the formula of Example 1, xylanase is removed, and other components are the same as those in Example 1.

[0171] Fermentation process:

[0172] Feed preparation: The mixed feed is fermented. The moisture of the feed is adjusted to 60% in advance, and an appropriate amount of probiotic liquid (such as lactic acid bacteria liquid) is added.

[0173] Fermentation conditions: Keep the temperature at 37°C, the humidity at 65%, and the fermentation time at 48 hours.

[0174] Mixing evenly: During the fermentation process, stirring is carried out every 12 hours to ensure that the feed is mixed evenly.

[0175] Feeding and monitoring:

[0176] The prepared feed is distributed to two groups of pigs, and the feeding period is 30 days. Monitor the daily weight gain, feed consumption, and health status of the pigs.

[0177] Measure the weight of the pigs regularly every week and record the feed consumption.

[0178] Detection indicators:

[0179] Feed conversion rate: Record the daily feed consumption and weight gain of pigs, and calculate the feed conversion rate.

[0180] Digestive absorption rate: Evaluate the digestive absorption rate by measuring the fecal volume of pigs and the digestive efficiency of feed.

[0181] Pork quality: Collect pork samples and detect indicators such as fat content, protein content, antioxidant properties, etc.

[0182] Sensory evaluation: Evaluate the flavor, color, texture, etc. of pork through sensory assessment.

[0183] Data recording and analysis:

[0184] Collect experimental data and conduct statistical analysis to compare the differences in digestibility, feed conversion rate, and flavor between the two groups of pork.

[0185] The following are the simulated results of the experimental data. For details, see Table 2.

[0186] Table 2

[0187]

[0188]

[0189] Summary:

[0190] After removing xylanase, the digestive efficiency and feed conversion rate of pigs decreased significantly. Xylanase is an important enzyme for decomposing plant fibers and can improve the digestive absorption efficiency of pigs for fibrous components in feed. The experimental data show that after removing xylanase, the feed conversion rate and daily weight gain of the control group pigs are significantly lower than those in Example 1, indicating that the addition of xylanase can promote the degradation of cellulose in feed, thereby improving the utilization efficiency of feed. After removing this enzyme, the absorption of nutrients in feed by pigs decreases, resulting in a decrease in daily weight gain and feed conversion rate.

[0191] The change in digestibility is also one of the significant changes in the experimental group after removing xylanase. Xylanase can accelerate the hydrolysis of lignin and fiber, helping to improve the digestive ability of pigs for complex feed components. The experimental results show that the digestibility of the control group after removing xylanase is significantly lower than that in Example 1, reflecting the digestive promotion effect of xylanase on plant-based feed. This decrease in digestive efficiency may affect the growth rate and weight gain of pigs, and further affect the nutritional composition of pork.

[0192] The change in antioxidant properties indicates that the removal of xylanase may also have an impact on the freshness preservation of pork. Although xylanase has no direct relationship with antioxidant properties, its effect on the digestion efficiency of pigs may indirectly affect the antioxidant capacity of pork. In the experiment, the TBARS value of the Example 1 group was lower, indicating that the pork in the feed group containing xylanase showed better antioxidant properties. This may be closely related to the digestion efficiency of the feed and its improvement of pig health. After removing xylanase, the antioxidant properties of pork decreased, and the flavor and freshness preservation were also affected accordingly.

[0193] Experiment 3:

[0194] Experiment objective:

[0195] This experiment aims to evaluate the effects of reducing the content of probiotic liquid on the digestion and absorption ability, intestinal health, and pork quality of pigs. By comparing the pork samples of Example 1 (12 parts of probiotic liquid) and Comparative Example 3 (6 parts of probiotic liquid), the specific effects of changes in the content of probiotic liquid on pig health and meat quality were evaluated.

[0196] Experiment steps:

[0197] Preparation of experimental groups:

[0198] Example 1 (12 parts of probiotic liquid): Prepare the probiotic liquid according to the conventional formula and add it to the feed to ensure that 12 parts of probiotic liquid are added per kilogram of feed. The remaining components are formulated according to the standards of Example 1.

[0199] Comparative Example 3 (6 parts of probiotic liquid): Reduce the amount of probiotic liquid to 6 parts per kilogram of feed, and the other components are the same as those in Example 1.

[0200] Feed formulation:

[0201] Mix the prepared feed to ensure uniform distribution of each component, and thoroughly mix the feed using a blender.

[0202] Adjust the moisture to 60%, add xylanase, neutral cellulase, and pectinase to ensure consistent fermentation conditions for each formula.

[0203] Fermentation process:

[0204] Uniformly add the probiotic liquid and other additives to the feed for fermentation. The fermentation conditions are maintained at 32°C, humidity of 65%, and fermentation time of 48 hours.

[0205] Stir once every 12 hours to ensure uniform distribution of enzymes and probiotic liquid and promote the fermentation effect.

[0206] Feeding and measurement:

[0207] The prepared feed was fed to two groups of pigs respectively for a feeding period of 30 days, and the health status, weight change, and feed consumption of the pigs were monitored.

[0208] The weight of the pigs was measured weekly, and the feed consumption was recorded.

[0209] Detection indicators:

[0210] Digestive absorption rate: By measuring the fecal volume of the pigs and the nutrient components in the feed, the digestive absorption rate was calculated.

[0211] Intestinal health: Analyze the fecal samples of the pigs and evaluate the diversity of the intestinal microbiota by 16S rRNA gene sequencing.

[0212] Pork quality: Analyze the fat content, protein content, flavor, and antioxidant properties of the pork.

[0213] Sensory evaluation: Evaluate the color, flavor, texture and other indicators of the pork by expert sensory assessment.

[0214] Data recording and analysis:

[0215] Collect the experimental data, conduct statistical analysis, and compare the differences in digestive absorption rate, intestinal health, flavor, etc. between the two groups of pork.

[0216] The following are the simulated results of the experimental data, as shown in Table 3 for details.

[0217] Table 3

[0218]

[0219]

[0220] Summary:

[0221] Reducing the dosage of the probiotic solution significantly affected the digestive absorption rate of the pigs and the diversity of the intestinal microbiota. As a beneficial microorganism, probiotics can improve the intestinal environment of pigs, promote the growth of beneficial bacteria and inhibit harmful bacteria, thereby improving the digestive and absorption efficiency of feed. The experimental data show that the digestive rate of the pigs in Example 1 group (12 parts of probiotic solution) is generally higher than that in Comparative Example 3 group (6 parts of probiotic solution), which indicates that the reduction of probiotics leads to a decrease in the digestive efficiency of pigs for feed. The diversity of intestinal microbiota is also a key factor. The reduction of probiotics leads to a decrease in the diversity of the intestinal microbial community, thus affecting the digestive function and health status of pigs.

[0222] Changes in flavor and meat quality also indicate that the reduction of probiotics has an impact on pork quality. Probiotic liquid plays an important role in the intestinal health of pigs, especially in promoting the growth of beneficial bacteria in the intestine. After reducing the probiotic liquid, the intestinal health of pigs deteriorates, which may lead to incomplete nutrient absorption, and then affect the flavor, texture and antioxidant properties of the meat. Experimental data show that the pork flavor score of the Example 1 group is higher, which may be closely related to its better digestion and absorption efficiency and intestinal health status.

[0223] In terms of antioxidant properties, the TBARS value of pork after reducing the probiotic liquid is higher, indicating a decrease in the antioxidant capacity of the meat. The reduction of probiotics may lead to a decrease in the number of beneficial bacteria in the intestine, thus affecting its ability to cope with oxidative stress and resulting in an accelerated oxidation rate of the meat. Therefore, the appropriate use of probiotic liquid is crucial for improving the antioxidant properties, freshness and overall flavor of pork.

[0224] Experiment 4:

[0225] Experiment objective:

[0226] This experiment aims to evaluate the effects of canceling the houttuynia cordata extract on the health of pigs, antioxidant properties and pork quality (such as flavor, protein content, fat content, etc.). By comparing the pork samples of Example 1 (containing houttuynia cordata extract) and Comparative Example 4 (canceling the houttuynia cordata extract), the specific effects of the houttuynia cordata extract on meat flavor and antioxidant capacity are evaluated.

[0227] Experiment steps:

[0228] Preparation of experimental groups:

[0229] Example 1 (containing houttuynia cordata extract): According to the formula of Example 1, add the houttuynia cordata extract to the feed and mix evenly. The remaining ingredients (such as astragalus extract, wolfberry extract, etc.) are prepared according to the original formula.

[0230] Comparative Example 4 (canceling the houttuynia cordata extract): According to the formula of Example 1, cancel the houttuynia cordata extract and keep other ingredients unchanged.

[0231] Feed mixing and fermentation:

[0232] Mix all ingredients in proportion to ensure uniform distribution of each ingredient. Use a blender to mix well and adjust the moisture to 60%.

[0233] Add appropriate amounts of enzymes such as xylanase and pectinase to promote the degradation of fibers in the feed.

[0234] Fermentation process:

[0235] Fermentation is carried out in an environment with a temperature control of 32 °C and a humidity of 65%. The fermentation time is 48 hours. Stir once every 12 hours to ensure the uniform distribution of enzymes and other additives.

[0236] Feeding and measurement:

[0237] Feed prepared in the experiment is fed to two groups of pigs respectively, and the feeding period is 30 days. Regularly measure the body weight, feed consumption, etc. of the pigs.

[0238] Record the health status, weight gain and feed consumption of the pigs every week.

[0239] Detection indicators:

[0240] Antioxidant property: Measure the antioxidant property of pork through the TBARS value (lipid peroxidation value).

[0241] Pork quality: Analyze the fat content, protein content and flavor in the pork.

[0242] Immune function: Detect the levels of immunoglobulins (IgA, IgG) in the blood and evaluate the immune response of the pigs.

[0243] Sensory evaluation: Measure the color, texture, flavor, etc. of the pork through sensory assessment.

[0244] Data recording and analysis:

[0245] Collect the experimental data, conduct statistical analysis, and compare the differences in antioxidant property, immune response, flavor, etc. between the two groups of pork.

[0246] The following are the simulated results of the experimental data, as shown in Table 4 for details.

[0247] Table 4

[0248]

[0249] Summary:

[0250] Removing Houttuynia cordata extract has a significant impact on the immune function of pigs and the antioxidant property of pork. Houttuynia cordata is rich in antioxidant components, especially its decanoyl acetaldehyde and its derivatives, which can effectively reduce lipid oxidation in meat. The experimental data show that the TBARS value of the pork in Example 1 group is significantly lower than that in Comparative Example 4 group, indicating that Houttuynia cordata extract has an obvious protective effect on the antioxidant property of pork. After removing Houttuynia cordata, the degree of fat oxidation in pork increases, resulting in a decline in its freshness and flavor.

[0251] The removal of Houttuynia cordata also affected the immune function of pigs. Although there was no significant difference in the immunoglobulin levels between the two groups of pigs, the levels of immunoglobulin A and G in the Example 1 group were slightly higher than those in the Comparative Example 4 group, indicating that the Houttuynia cordata extract might play a potential role in enhancing the immune ability of pigs. The Houttuynia cordata extract enhanced the immune system of pigs through its antibacterial and anti-inflammatory effects. Therefore, after removal, it might lead to a decrease in the immune response of pigs when facing external stimuli.

[0252] In terms of pork flavor, the removal of the Houttuynia cordata extract led to a decrease in the scores in the sensory evaluation. The aromatic compounds in Houttuynia cordata have unique aromas and flavors, and these components might indirectly affect the flavor of pork by improving the intestinal microbiota of pigs. After removing Houttuynia cordata, the flavor of pork was slightly less appealing, and the lack of taste and aroma resulted in a decrease in the overall score. This change reflects the important role of Houttuynia cordata in enhancing the overall flavor and quality of pork.

[0253] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. Fermented Chinese herbal medicine feed formula for improving pork quality, characterized in that, Comprising the following components by mass parts: Astragalus membranaceus extract: 1 - 5 parts; Lycium barbarum extract: 1 - 4 parts; Houttuynia cordata extract: 0.5 - 2 parts; Xylanase: 0.1 - 0.5 parts; Neutral cellulase: 0.05 - 0.3 parts; Pectinase: 0.05 - 0.3 parts; Probiotic liquid: 3 - 12 parts; Roughage matrix: 80 - 95 parts.

2. The fermented Chinese herbal medicine feed formula for improving pork quality according to claim 1, wherein The Astragalus membranaceus extract comprises astragalus polysaccharide, astragalus saponin and astragalus flavonoid, and the mass ratio among the astragalus polysaccharide, astragalus saponin and astragalus flavonoid is 4 - 6:2 - 4:1 - 3; The Lycium barbarum extract comprises lycium barbarum polysaccharide, betaine and carotene, and the mass ratio among the lycium barbarum polysaccharide, betaine and carotene is 6 - 8:1 - 2:0.5 - 1.

5.

3. The fermented Chinese herbal medicine feed formula for improving pork quality according to claim 1, characterized in that, The Houttuynia cordata extract comprises decanoyl acetaldehyde, myrcene and quercetin, and the mass ratio among the decanoyl acetaldehyde, myrcene and quercetin is 3 - 5:2 - 4:1 - 2.

4. The fermented Chinese herbal medicine feed formula for improving pork quality according to claim 1, characterized in that, The roughage matrix comprises one or more of corn flour, soybean meal, wheat bran; The concentrations of the lactic acid bacteria, bacillus, and bifidobacterium are all not less than 1.0×10 9 CFU / g.

5. The fermented Chinese herbal medicine feed formula for improving pork quality according to claim 1, characterized in that, The probiotic liquid comprises lactic acid bacteria, bacillus, bifidobacterium and sterile water, and the mass ratio among the lactic acid bacteria, bacillus, bifidobacterium and sterile water is 1 - 3:1 - 3:1 - 2:20 - 40.

6. A preparation method of a fermented Chinese herbal medicine feed formula for improving pork quality, according to the fermented Chinese herbal medicine feed formula for improving pork quality described in any one of claims 1-5, characterized in that, Comprising the following steps: S1. Weigh the Astragalus membranaceus extract, Lycium barbarum extract and Houttuynia cordata extract according to the proportion, mix them with the roughage matrix, and stir evenly to form a premix; S2. Add xylanase, neutral cellulase and pectinase prepared according to the proportion to the premix, adjust the moisture to 55 - 65%, and stir evenly; S3. Prepare the probiotic liquid, and add it to the mixture according to the proportion after activation to form a fermentation matrix; S4. Carry out staged fermentation treatment on the fermentation matrix. In the first stage, pre-ferment at 30 - 35°C for 12 - 24 h; in the second stage, main-ferment at 38 - 45°C for 24 - 72 h; stir once every 8 - 12 h during the fermentation process, and each time for 3 - 5 min; S5. After the fermentation is completed, dry, crush and package the material to obtain the finished product of fermented Chinese herbal medicine feed.

7. The preparation method of the fermented Chinese herbal medicine feed formula for improving pork quality according to claim 6, characterized in that, In the step S1, a horizontal spiral ribbon mixer is used for mixing, stirring at a speed of 60 - 100 rpm for 15 - 30 min, and the ambient temperature during mixing is 20 - 30°C; In the step S2, xylanase, neutral cellulase and pectinase need to be added at intervals of 4 - 6 min in sequence, and a double-shaft paddle stirrer is used for stirring for 10 - 15 min in an environment with a temperature less than 40°C.

8. The preparation method of the fermented Chinese herbal medicine feed formula for improving pork quality according to claim 6, characterized in that, In the step S3, the preparation of the probiotic liquid specifically comprises the following steps: Inoculate the corresponding proportions of lactic acid bacteria, bacillus and bifidobacterium into the MRS liquid medium, and the inoculation amount is 1 - 5%; Cultivate at a temperature of 35 - 39°C and a pH of 6.0 - 6.5 for 12 - 18 h, shake and cultivate using a shaker, and maintain good dissolved oxygen conditions; During the fermentation process, regularly detect the OD value of the bacterial liquid, and stop culturing when the OD value reaches 0.8 - 1.2; Remove impurities in the medium through a centrifuge with a rotational speed of 4000 - 5000 rpm to obtain the probiotic concentrate; Dissolve the probiotic concentrate in sterile water and let it stand at 28 - 32 °C for 25 - 35 min for activation. The inoculum after activation of the probiotic solution is added at a volume of 5 - 10% of the fermentation substrate, evenly distributed by atomized spraying, and left to adsorb statically in a closed state for 25 - 35 min after addition.

9. The preparation method of the fermented Chinese herbal medicine feed formula for improving pork quality according to claim 6, characterized in that, In the S4 step, the humidity in the first stage is controlled at 60 - 70%, and the pH is controlled at 5.5 - 6.5; the humidity in the second stage is controlled at 65 - 75%, and the pH is controlled at 6.0 - 7.

0.

10. The preparation method of the fermented Chinese herbal medicine feed formula for improving pork quality according to claim 6, characterized in that, In the S5 step, hot air drying is used for material drying, the drying temperature is 45 - 60 °C, the drying time is 4 - 8 h, and the moisture content of the dried material is controlled below 10%.

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