Feed for reducing urease activity of pig feces and preparation method thereof

Abstract

The application discloses a feed for reducing urease activity of pig manure and a preparation method thereof. The feed is prepared from the following components with a percentage of mass: grape branch leaf powder 80-90%, grape sugar 3-12%, and sodium acetate 5-12% after fermentation by yeast. The preparation method comprises the following steps: crushing fresh grape branch leaves into granules, drying the granules, crushing and sieving to obtain grape branch leaf powder; mixing the grape branch leaf powder, grape sugar and sodium acetate, stirring uniformly, adding purified water to adjust moisture, mixing and pretreating, sterilizing to obtain grape branch leaf powder mixed raw materials; culturing yeast in malt juice liquid medium to obtain fermentation broth; inoculating the fermentation broth into the grape branch leaf powder mixed raw materials at a mass ratio of 4-8% to obtain the feed. The feed can effectively reduce the ammonia content in the breeding environment and the urease activity of pig manure, and the preparation method is simple, safe and environmentally friendly.

Description

A feed that reduces urease activity in pig feces and its preparation method Technical Field

[0001] This invention belongs to the technical field of feed, and particularly relates to a feed and its preparation method for reducing urease activity in pig feces. Background Technology

[0002] During grape cultivation and management, a large number of discarded grape branches are pruned. These resources are mostly dumped or burned at will, without being effectively developed and utilized, resulting in serious resource waste and environmental pollution. If grape branches are fed directly to pigs, their utilization rate is low due to their anti-nutritional factors and indigestible properties.

[0003] my country's pig farming industry has developed rapidly, but the accompanying increase in manure and wastewater has seriously polluted the ecological environment and harmed the health of both humans and pigs. Among the odorous gases produced by large-scale pig farms, ammonia poses the most serious environmental problem due to its large emissions and strong irritant properties. Ammonia can acidify the environment, enrich and compact soil nitrogen, and pollute surface and groundwater. If large amounts of ammonia persist for a long period, it can also harm the health of both humans and pigs. Urea, produced from protein metabolism in pigs, enters the digestive tract and is decomposed into ammonia by urease, a product of intestinal microorganisms. Additionally, nitrogenous organic matter such as manure and urine accumulated in pigsties is also decomposed into ammonia by urease. Urease is a nickel-containing oligomerase that specifically catalyzes the hydrolysis of urea into ammonia and carbon dioxide. It is highly specific and widely present in microorganisms and animal and plant tissues, with an optimal pH of 7.4. The amount of nickel supplied and the intestinal pH greatly affect its activity. Therefore, reducing the activity of urease in the intestines and feces of pigs has become an important technical means for reducing ammonia emissions in the current livestock industry. Summary of the Invention

[0004] The purpose of this invention is to solve at least one problem in the prior art and to propose a feed and preparation method that reduces the urease activity in pig feces.

[0005] To achieve the above objectives, the present invention proposes a feed that reduces the urease activity in pig feces. The feed is made by fermentation of the following components by yeast in the following percentages by weight: 80%-90% grape vine leaf powder, 3%-12% glucose, and 5%-12% sodium acetate.

[0006] As an optional implementation, the feed is made from the following percentage by weight components fermented with yeast: 82% grape vine and leaf powder, 10% glucose, and 8% sodium acetate.

[0007] As an optional implementation, the feed is made from the following percentages of components fermented by yeast: 85% grape vine and leaf powder, 5% glucose, and 10% sodium acetate.

[0008] As an optional implementation, the feed is made by fermentation of the following components by yeast in percentage mass: 80% grape branch and leaf powder, 8% glucose, and 12% sodium acetate.

[0009] As an optional implementation, the feed is added at a rate of 2%-5% per ton of pig diet when used to feed pigs.

[0010] This invention also proposes a method for preparing feed that reduces urease activity in pig feces, comprising the following steps:

[0011] Fresh grape branches and leaves are crushed into granules, the granules are dried to a moisture content of 13%-15%, crushed again, and sieved to obtain grape branch and leaf powder.

[0012] Grape branch and leaf powder, glucose, and sodium acetate are mixed and stirred evenly. Then, purified water is added to adjust the moisture content to 25%-35%. After mixing and pretreatment, the mixture is sterilized to obtain the grape branch and leaf powder mixture.

[0013] Yeast was cultured statically in malt extract liquid medium to obtain fermentation broth;

[0014] The fermentation broth is inoculated onto the grape branch and leaf powder mixture at a mass ratio of 4%-8%, and fermented at a temperature of 20℃-30℃ for 120h-200h to obtain feed.

[0015] As an optional implementation, the particle size is 2cm-3cm, and the sieve is filtered using a 20-30 mesh screen.

[0016] As an optional implementation, the sterilization is carried out at 115°C for 10-30 minutes.

[0017] As an optional implementation, the mixing pretreatment time is controlled to be 1-2 hours.

[0018] As an optional implementation, when the yeast is statically cultured using malt extract liquid culture medium, the temperature is controlled at 25℃-35℃ and the culture time is controlled at 18h-36h.

[0019] Introduction to the efficacy of feed ingredients and preparation methods:

[0020] The rich organic matter and nutrients in grape branches and leaves, especially the abundant antioxidants, can promote the intestinal health of pigs by adding fermented grape branches and leaves to their daily feed. The organic acids, digestive enzymes, and probiotics produced after fermentation can regulate the structure and function of the pig's intestines, the microbial flora and pH value, and reduce the emission of odors from the farm.

[0021] Specifically, fermenting grape vines and leaves with yeast can enzymatically break down large molecules such as cellulose, hemicellulose, and lignin into easily absorbed small sugars (such as glucose and xylose) and organic acids (such as lactic acid and acetic acid), and generate small peptides and free amino acids, significantly improving nutritional value. Yeast secretes cellulase and amylase to break down cellulose into soluble sugars and synthesize microbial protein, increasing the crude protein content of the feed. Yeast fermentation can also degrade potential toxins in grape vines and leaves (such as tannins) and mycotoxins in feed, reducing the risk of poisoning. The organic acids produced during fermentation can reduce the harmful effects of fermentation on feed. pH value inhibits mold growth and extends shelf life; yeast colonizes the pig's intestines, inhibiting the proliferation of pathogens (such as E. coli) and reducing diarrhea rate; fermented feed improves the utilization rate of phosphorus and nitrogen, reduces the emission of harmful gases such as ammonia and hydrogen sulfide in feces, and reduces odor in pigsties; glucose serves as a carbon source for yeast, accelerating the fermentation process and promoting the production of metabolites such as B vitamins and volatile fatty acids, while also directly supplementing the energy needs of pigs. After fermentation, glucose combines with the decomposition products of grape branches and leaves to form a complex nutrient matrix, enhancing palatability and masking feed odor.

[0022] Sodium acetate can activate digestive enzymes, improving the digestion and absorption of feed in pigs; effectively inhibit the growth of harmful intestinal microorganisms; regulate the pH value of the gastrointestinal tract; and reduce the toxicity of heavy metals by the acetate ion. It can also convert molecular ammonia in the body into more stable ammonium salts, reducing the toxicity of ammonia nitrogen. The acetate ion has complexing properties, providing coordination bonds to form complexes with nickel ions. This complexation reaction occurs because the oxygen atom in the acetate ion has a lone pair of electrons, which can form coordination bonds with nickel ions, thus forming stable complexes and preventing nickel from forming urease-active compounds in pigs. Sodium acetate can compete with urea for urease binding sites, reducing the rate of urea decomposition, and can also bind to urease catalytic groups (such as thiol groups), thereby reducing urease activity in feces. Furthermore, sodium acetate can lower the pH value of the gastrointestinal tract, inhibiting the growth of harmful bacteria (such as Escherichia coli and Salmonella) and promoting the growth of beneficial bacteria such as lactic acid bacteria, thereby optimizing the intestinal microbial balance and reducing ammonia precursors produced by protein putrefaction.

[0023] The beneficial effects of this invention are as follows: This invention produces feed by fermenting glucose branch and leaf powder, glucose, and sodium acetate with yeast. Through the combined action of the fermentation process and the components, the palatability of the feed is improved, the nutritional content is increased, and the ammonia content and urease activity in pig manure are effectively reduced in the breeding environment. When feeding pigs, adding 2%-5% of the feed of this invention per ton of pig feed reduces feed costs. The entire preparation method is simple, safe, and environmentally friendly, and improves the resource utilization rate of glucose branches and leaves.

[0024] The features and advantages of the present invention will be described in detail through embodiments. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions of this application will be clearly and completely described below in conjunction with the embodiments of this application. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments.

[0026] Example 1

[0027] This embodiment proposes a feed that reduces the urease activity in pig feces. The feed is made by fermenting the following components by yeast in the following percentages by weight: 82% grape vine leaf powder, 10% glucose, and 8% sodium acetate.

[0028] The preparation method of this feed is as follows:

[0029] Fresh grape branches and leaves are crushed into 2cm particles, dried until the moisture content is 15%, crushed again, and passed through a 30-mesh sieve to obtain grape branch and leaf powder.

[0030] Grape branch and leaf powder, glucose, and sodium acetate were mixed in proportion and stirred evenly. After stirring, purified water was added to adjust the moisture content to 30%. The mixture was pretreated for 1 hour, sterilized at 115℃ for 15 minutes, and cooled to room temperature to obtain the grape branch and leaf powder mixture.

[0031] Yeast was cultured statically at 25°C for 24 hours using malt extract liquid culture medium to obtain fermentation broth.

[0032] The fermentation broth was inoculated onto the grape branch and leaf powder mixture at a mass ratio of 6%, and fermented at 25℃ for 144 hours to obtain feed.

[0033] The crude fiber content of the prepared feed was measured to be 64.0%.

[0034] Example 2

[0035] This embodiment provides a feed that reduces the urease activity in pig feces. The feed is made by fermenting the following components by yeast in the following percentages by weight: 85% grape vine and leaf powder, 5% glucose, and 10% sodium acetate.

[0036] The preparation method of this feed is as follows:

[0037] Fresh grape branches and leaves are crushed into 3cm particles, dried until the moisture content is 14%, crushed again, and passed through a 25-mesh sieve to obtain grape branch and leaf powder.

[0038] Grape branch and leaf powder, glucose, and sodium acetate were mixed in proportion and stirred evenly. Then, purified water was added to adjust the moisture content to 25%. The mixture was pretreated for 1.5 hours, sterilized at 115℃ for 20 minutes, and cooled to room temperature to obtain the grape branch and leaf powder mixture.

[0039] Yeast was cultured statically at 30°C for 18 hours using malt extract liquid culture medium to obtain fermentation broth.

[0040] The fermentation liquid was inoculated onto the grape branch and leaf powder mixture at a mass ratio of 8%, and fermented at 28℃ for 120 hours to obtain feed.

[0041] The crude fiber content of the prepared feed was measured to be 62.0%.

[0042] Example 3

[0043] This embodiment provides a feed that reduces the urease activity in pig feces. The feed is made from the following percentage by weight components fermented by yeast: 80% grape branch and leaf powder, 8% glucose, and 12% sodium acetate.

[0044] The preparation method of this feed is as follows:

[0045] Fresh grape branches and leaves are crushed into 2.5cm particles, dried until the moisture content is 13%, crushed again, and passed through a 20-mesh sieve to obtain grape branch and leaf powder.

[0046] Grape branch and leaf powder, glucose, and sodium acetate were mixed in proportion and stirred evenly. After adding purified water to adjust the moisture content to 35%, the mixture was pretreated for 2 hours, sterilized at 115℃ for 30 minutes, and cooled to room temperature to obtain the grape branch and leaf powder mixture.

[0047] Yeast was cultured statically at 32°C for 36 hours using malt extract liquid culture medium to obtain fermentation broth.

[0048] The fermentation liquid was inoculated onto the grape branch and leaf powder mixture at a mass ratio of 4%, and fermented at 30℃ for 200 hours to obtain feed.

[0049] The crude fiber content of the prepared feed was measured to be 63.0%.

[0050] Compare with Example 1

[0051] This comparative example provides a feed that, except for the absence of sodium acetate, has the same components and preparation method as in Example 1.

[0052] Compare with Example 2

[0053] This comparative example provides a feed composed of the following percentage by weight components: 82% grape vine and leaf powder, 10% glucose, and 8% sodium acetate. The feed preparation method is the same as in Example 1, except that it does not include yeast culture and fermentation steps.

[0054] Compare with Example 3

[0055] This comparative example provides a feed made from the following percentage by weight of components fermented with yeast: 80% grape vine and leaf powder, 5% glucose, and 15% sodium acetate. The preparation method is the same as in Example 1.

[0056] Compare with Example 4

[0057] This comparative example provides a feed made from the following percentage by weight of components fermented with yeast: 88% grape vine and leaf powder, 10% glucose, and 2% sodium acetate. The preparation method is the same as in Example 1.

[0058] Compare with Example 5

[0059] This comparative example provides a feed that uses acetoxyxamic acid instead of sodium acetate, but the other components, proportions, and preparation methods are the same as in Example 1.

[0060] Effects of different feeds on fecal urease activity and environmental ammonia levels in piglets

[0061] Three hundred and fifty piglets of the same breed and weight were selected and divided into seven groups. They were raised in the same environment. The seven groups of piglets were fed a standard diet plus 3% of the feed from Example 1 (referred to as the experimental group), a standard diet (referred to as control group 1), a standard diet plus 3% of the feed from Example 1 (referred to as control group 2), a standard diet plus 3% of the feed from Example 2 (referred to as control group 3), a standard diet plus 3% of the feed from Example 3 (referred to as control group 4), a standard diet plus 3% of the feed from Example 4 (referred to as control group 5), and a standard diet plus 3% of the feed from Example 5 (referred to as control group 6). They were fed for 30 days. The urease activity in the piglets' feces and the concentration of ammonia in the environment were measured daily. The measurements were repeated three times and the average value was taken. The urease activity in the piglets' feces was obtained by counting the number of milligrams of ammonia nitrogen produced in the fecal sample. The specific test results are shown in Table 2 below. The formula of the standard diet is shown in Table 1.

[0062] Table 1. Composition and Nutritional Indicators of Standard Diets

[0063]

[0064] Table 2 Comparison of urease activity in piglet feces and ammonia concentration in the environment under different feeds

[0065]

[0066] Table 2 shows that the experimental group had lower fecal urease activity and environmental ammonia concentration compared to the control groups. Compared to control group 1, the experimental group showed a 75.8% decrease in fecal urease activity (P<0.01) and a 73.4% decrease in environmental ammonia concentration (P<0.01). This indicates that the combined effects of fermentation and sodium acetate can effectively reduce environmental ammonia concentration. Adding sodium acetate has a better inhibitory effect on fecal urease activity in piglets than the conventional urease inhibitor acetoxyxamic acid. However, excessively high or low concentrations of sodium acetate can also affect the inhibitory effect on fecal urease activity in piglets.

[0067] The above embodiments are illustrative of the present invention and are not intended to limit the present invention. Any simple modifications to the present invention are within the scope of protection of the present invention.

Claims

1. A feed that reduces urease activity in pig feces, characterized in that, The feed is made from the following percentages of components fermented by yeast: 80%-90% grape branch and leaf powder, 3%-12% glucose, and 5%-12% sodium acetate.

2. The feed for reducing urease activity in pig feces as described in claim 1, characterized in that: The feed is made from the following percentages of components fermented by yeast: 82% grape vine and leaf powder, 10% glucose, and 8% sodium acetate.

3. The feed for reducing urease activity in pig feces as described in claim 1, characterized in that: The feed is made from the following percentages of components fermented by yeast: 85% grape vine and leaf powder, 5% glucose, and 10% sodium acetate.

4. The feed for reducing urease activity in pig feces as described in claim 1, characterized in that: The feed is made from the following percentages of components fermented by yeast: 80% grape vine and leaf powder, 8% glucose, and 12% sodium acetate.

5. The feed for reducing urease activity in pig feces as described in claim 1, characterized in that: When the feed is used to feed pigs, it is added at a rate of 2%-5% per ton of pig diet.

6. A method for preparing feed that reduces urease activity in pig feces as described in any one of claims 1 to 5, characterized in that, The process includes the following steps: Fresh grape branches and leaves are crushed into pellets, dried to a moisture content of 13%-15%, crushed further, and sieved to obtain grape branch and leaf powder; the grape branch and leaf powder, glucose, and sodium acetate are mixed according to the feed composition ratio, stirred evenly, and purified water is added to adjust the moisture content to 25%-35%, pre-treated, and sterilized to obtain a mixed raw material of grape branch and leaf powder; yeast is statically cultured using malt extract liquid culture medium to obtain a fermentation broth; the fermentation broth is inoculated onto the mixed raw material of grape branch and leaf powder at a mass ratio of 4%-8%, and fermented at a temperature of 20℃-30℃ for 120h-200h to obtain feed.

7. The method for preparing feed that reduces urease activity in pig feces as described in claim 6, characterized in that: The particle size is 2cm-3cm, and it is filtered through a 20-30 mesh sieve.

8. The method for preparing feed that reduces urease activity in pig feces as described in claim 6, characterized in that: The sterilization process is carried out at 115℃ for 10-30 minutes.

9. The method for preparing feed that reduces urease activity in pig feces as described in claim 6, characterized in that: The time for the mixed pretreatment is controlled at 1-2 hours.

10. The method for preparing feed that reduces urease activity in pig feces as described in claim 6, characterized in that: When the yeast is cultured statically using malt extract liquid culture medium, the temperature is controlled at 25℃-35℃ and the culture time is controlled at 18h-36h.

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