Feed for Kailang sheep and preparation method of feed

Abstract

The invention relates to the technical field of animal feeds, and discloses a feed for Kishan sheep and a preparation method of the feed. According to the invention, the vinasse and the almond green tangerine peel are used as raw materials, and through low-temperature physical crushing, enzymolysis treatment and fermentation cooperative treatment, the feed for the Kailang sheep, which has nutritional value, palatability and safety, is prepared. The significant improvement of the nutritional value is embodied in that the green tangerine peel cell barrier is destroyed through low-temperature crushing, enzymolysis, fermentation and low-temperature crushing, complete extraction of intracellular substances is facilitated, further enzymolysis and fermentation are performed, macromolecular fibers are decomposed into a fermentable carbon source, and the fermentable carbon source is converted into mycoprotein through bacillus, so that the crude protein content of the feed is improved. The improvement of the palatability of the feed is embodied in that organic acids, such as acetic acid, in the vinasse are metabolized through fermentation, so that the sour irritation is reduced; meanwhile, aromatic components such as 4-guaiacol are generated in the fermentation process, so that the feed has mellow flavor, and the ingestion enthusiasm of the sheep is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of animal feed, and particularly relates to a Dorper sheep feed and a preparation method thereof. Background Art

[0002] The Dorper sheep is a unique high-quality meat sheep breed in Xinjiang region of China, known for its delicious meat and rich nutrition. However, during the growth process, the Dorper sheep has relatively high nutritional requirements for feed. In Xinjiang region, the conventional feed resources are limited, especially the supply of high-quality protein feed is insufficient, resulting in high breeding costs. Therefore, developing local feed raw materials with low cost and high nutritional value has become the key to improving the breeding efficiency of Dorper sheep.

[0003] Currently, the feed industry often uses agricultural and food processing by-products as feed raw materials to reduce production costs. Among them, distillers' grains are the main by-products of the brewing industry, rich in crude protein and B vitamins, but have problems such as high moisture content, easy spoilage, and high organic acid content. Direct feeding will lead to poor palatability, low feed intake, and may even cause digestive discomfort in animals. In addition, almond green husks (almond pericarp) are waste during almond processing, containing relatively high sugar and fiber, but low crude protein content, and their thick cell wall structure restricts the release of nutrients, making it difficult for ruminants to digest and absorb. In addition, almond green husks may contain bitter substances or mycotoxins, such as aflatoxin. Therefore, its application in feed is further restricted.

[0004] In the prior art, the utilization methods of distillers' grains and almond green husks are relatively simple, mainly including direct feeding or simple drying treatment. However, these methods have the following problems: 1. Insufficient nutrient release: The cellulose and pectin in almond green husks are not fully degraded, resulting in low digestibility for ruminants; 2. Poor palatability: The organic acids in distillers' grains and the bitter substances in almond green husks are not removed, affecting feed intake; 3. Safety hazards: There may be harmful substances such as aflatoxin residues in the raw materials, and long-term feeding may affect the health of animals.

[0005] Currently, some studies have tried to improve feed quality through microbial fermentation. However, for the fermented feed of almond green husks, it is difficult to simultaneously achieve multiple goals such as cellulose degradation, protein improvement, toxin removal, and flavor improvement. In addition, traditional fermentation processes often neglect the synergistic effect of bacteria and fungi, resulting in low fermentation efficiency and insufficient nutrient conversion. Summary of the Invention

[0006] In order to solve the above technical problems, the present invention provides a Dorper sheep feed and a preparation method thereof.

[0007] The specific technical solution of the present invention is as follows: On the one hand, the present invention provides a method for preparing a Dorper sheep feed, which comprises the following steps: (1) Mix distillers' grains and almond green husks and perform low-temperature physical crushing at -10°C to 10°C to obtain a crushed mixture; (2) Add a complex enzyme to the crushed mixture and perform enzymatic hydrolysis; (3) Add a fermentation inoculant and ferment; (4) Dry and pulverize to obtain a Dorper sheep feed.

[0008] The present invention provides a Dorper sheep feed using distillers' grains and almond green husks as raw materials. Through the synergistic treatment of low-temperature physical crushing, enzymatic hydrolysis, and fermentation, the nutritional value, palatability, and safety of the feed are significantly improved.

[0009] The improvement in nutritional value is reflected in that through low-temperature crushing, enzymatic hydrolysis, and fermentation, low-temperature crushing destroys the cell barrier of the green husks, which is beneficial to the complete extraction of intracellular substances, and further enzymatic hydrolysis and fermentation decompose macromolecular fibers into fermentable carbon sources, which are converted into microbial protein by Bacillus sp., thereby increasing the crude protein content of the feed. The crude protein content of this feed is increased by 10% - 15%.

[0010] The improvement in feed palatability is reflected in that organic acids in the distillers' grains, such as acetic acid, are metabolized through fermentation. Thus, the sour taste stimulation is reduced; at the same time, aromatic components such as 4-ethylguaiacol are produced during the fermentation process, giving the feed a mellow flavor and increasing the feeding enthusiasm of sheep.

[0011] In addition, the preparation method provided by the present invention can efficiently degrade aflatoxin and improve the safety of the feed. Through experimental verification, laccase and lignin peroxidase secreted by Trichoderma sp. and Bacillus sp. can efficiently degrade aflatoxin B1 in almond green husks, and the residual amount is lower than 8 μg / kg after 72 hours, and the aflatoxin degradation rate exceeds 90%.

[0012] As a preference of the above method, the complex enzyme is cellulase and pectinase.

[0013] As a preference of the above method, during the enzymatic hydrolysis, the moisture content of the crushed mixture is adjusted to 50wt% - 70wt%.

[0014] As a preference of the above method, enzymatic hydrolysis is carried out at 20 - 40°C for 10 - 32 hours.

[0015] As a preference of the above method, the enzymatic hydrolysis condition is a closed condition.

[0016] As a preference of the above method, the fermentation inoculant contains at least one of Lactobacillus plantarum and Bacillus subtilis, and furthermore, the fermentation inoculant also contains at least one of Lentinula edodes mycelium and Trichoderma viride.

[0017] Preferably, for the above method, the fermentation conditions are alternating aerobic and anaerobic conditions.

[0018] More preferably, the fermentation is as follows: first ferment under aerobic conditions for 15 - 25 hours, and then ferment under anaerobic conditions until the total fermentation duration reaches 60 - 90 hours.

[0019] Preferably, for the above method, the drying is to dry the fermented material to a moisture content of less than 12 wt%.

[0020] On the other hand, based on the above preparation method, the present invention provides a Dorper sheep feed.

[0021] Compared with the prior art, the present invention has the following technical effects: The present invention provides a Dorper sheep feed using distillers' grains and almond green peel as raw materials. Through the synergistic treatment of low-temperature physical crushing, enzymatic hydrolysis, and fermentation, the nutritional value, palatability, and safety of the feed are significantly improved. The significant improvement in nutritional value is reflected in that through low-temperature crushing, enzymatic hydrolysis, and fermentation, low-temperature crushing destroys the cell barrier of the green peel, facilitating the complete extraction of intracellular substances, and further enzymatic hydrolysis and fermentation break down macromolecular fibers into fermentable carbon sources, which are then converted into microbial proteins by Bacillus, thereby increasing the crude protein content of the feed; the crude protein content of this feed is increased by 10% - 15%. The improvement of feed palatability is reflected in that organic acids in the distillers' grains, such as acetic acid, are metabolized through fermentation. Thus, the sour taste stimulation is reduced; at the same time, aromatic components such as 4-ethylguaiacol are produced during the fermentation process, giving the feed a mellow flavor and increasing the feeding enthusiasm of sheep. In addition, the preparation method provided by the present invention can efficiently degrade aflatoxin and improve the safety of the feed. Through experimental verification, laccase and lignin peroxidase secreted by Trichoderma and Bacillus can efficiently degrade aflatoxin B1 in almond green peel, and the residual amount is less than 8 μg / kg after 72 hours, and the aflatoxin degradation rate exceeds 90%. Detailed implementation manners

[0022] The present invention will be further described below in conjunction with embodiments. Those of ordinary skill in the art will be able to implement the present invention based on these descriptions. In addition, the embodiments of the present invention involved in the following description are usually only some embodiments of the present invention, rather than all embodiments. Therefore, all other embodiments obtained by those of ordinary skill in the art without creative efforts based on the embodiments of the present invention shall fall within the scope of protection of the present invention.

[0023] In one embodiment, a preparation method of a Dorper sheep feed is provided, which includes the following steps: (1) Mix distillers' grains and almond green peel in proportion and then perform physical crushing to obtain a crushed mixture; (2) Add a complex enzyme to the crushed mixture and carry out enzymatic hydrolysis; (3) Add a fermentation inoculant and carry out fermentation; (4) Dry and pulverize to obtain a feed for Turpan sheep.

[0024] In this example, a feed for Turpan sheep was prepared using distillers' grains and the green peel of almond as raw materials. Through the combined treatment of low-temperature physical crushing, enzymatic hydrolysis, and fermentation, the nutritional value, palatability, and safety of the feed were significantly improved.

[0025] The improvement in nutritional value is reflected in that through low-temperature crushing, enzymatic hydrolysis, and fermentation, low-temperature crushing destroys the cell barrier of the green peel, which is beneficial to the complete extraction of intracellular substances, and further enzymatic hydrolysis and fermentation decompose macromolecular fibers into fermentable carbon sources, which are then converted into microbial protein by Bacillus, thereby increasing the crude protein content of the feed. The crude protein content of this feed is increased by 10% - 15%.

[0026] The improvement in feed palatability is reflected in that organic acids in the distillers' grains, such as acetic acid, are metabolized through fermentation. Thus, the sour taste stimulation is reduced; at the same time, aromatic components such as 4-ethylguaiacol are produced during the fermentation process, giving the feed a mellow flavor and increasing the feeding enthusiasm of sheep.

[0027] In addition, the preparation method provided in this example can efficiently degrade aflatoxin and improve the safety of the feed. Through experimental verification, laccase and lignin peroxidase secreted by Trichoderma and Bacillus can efficiently degrade aflatoxin B1 in the green peel of almond, and the residual amount is less than 8 μg / kg after 72 hours, and the degradation rate of aflatoxin exceeds 90%.

[0028] In one example, as a preference of the above method, the complex enzyme is cellulase and pectinase.

[0029] In one example, as a preference of the above method, during the enzymatic hydrolysis, the moisture content of the crushed mixture is adjusted to 50wt% - 70wt%.

[0030] In one example, as a preference of the above method, enzymatic hydrolysis is carried out at 20 - 40 °C for 10 - 32 hours.

[0031] In one example, as a preference of the above method, the enzymatic hydrolysis conditions are airtight conditions.

[0032] In one example, as a preference of the above method, the fermentation inoculant contains at least one of Lactobacillus plantarum and Bacillus subtilis, and the fermentation inoculant also contains at least one of Lentinus edodes mycelium and Trichoderma viride.

[0033] In one example, as a preference of the above method, the fermentation conditions are alternating aerobic and anaerobic conditions.

[0034] More preferably, the fermentation is as follows: first ferment under aerobic conditions for 15 to 25 hours, and then ferment under anaerobic conditions until the total fermentation time reaches 60 to 90 hours.

[0035] In one embodiment, as a preference of the above method, the drying is to dry the fermented material to a water content of less than 12 wt%.

[0036] Example 1 Preparation and Nutritional Component Analysis of Fermented Feed Step (1): Take 70 parts by weight of distillers grains (dry matter content is about 25%, crude protein content is about 22%) and 30 parts by weight of almond green peel (dry matter content is about 90%, crude protein content is about 5%). After mixing the two, perform low-temperature physical crushing treatment at 0 °C to crush the almond green peel to a particle size less than 2 mm.

[0037] Step (2): Add a compound microbial enzyme hydrolysis agent (a mixture of cellulose-degrading bacteria and pectinase-producing bacteria, with the viable bacteria count per gram of raw material being 1×10 7 CFU) to the crushed mixture, adjust the moisture content of the material to about 60%, and perform closed enzyme hydrolysis incubation at 30 °C for 18 hours.

[0038] Step (3): After the enzyme hydrolysis treatment, add a bacteria-fungi mixed fermentation agent to the material. The bacteria include Lactobacillus plantarum and Bacillus subtilis (the inoculation amount is 1×10 7 CFU / g of raw material), and the fungi include Lentinula edodes mycelium and Trichoderma viride spores (the inoculation amount is 1×10 6 CFU / g of raw material). First ferment under aerobic conditions (regularly stir and ventilate) for 24 hours to allow the growth of Bacillus to produce enzymes and metabolites; then seal the fermentation device and continue to ferment for 48 hours, with a total fermentation time of 72 hours.

[0039] Step (4): After the fermentation is completed, dry the material at 50 °C to a water content of about 12%. Measure the nutritional components of the feed before and after fermentation. The results show that the crude protein content of the raw material mixture before fermentation is 14.5%, the crude fiber content is 21.3%, and the crude fat content is 5.2%; after fermentation, the crude protein content of the feed increases to 16.3%, with an increase of about 12.4%, the crude fiber content decreases to 18.0%, a decrease of about 15.5%, and the crude fat content slightly increases to 5.8% (due to the synthesis of a small amount of lipids by microorganisms). In addition, the lactic acid content in the feed after fermentation treatment reaches 1.2%, the butyric acid content is 0.5%, and the total amount of volatile flavor substances such as 4-ethylguaiacol increases, making the feed smell mellow. The vitamin detection results show that the contents of vitamin B1 and B2 in the distillers grains remain basically unchanged after fermentation, and the content of vitamin B2 slightly increases (by about 5%), indicating that the fermentation process protects the vitamin activity and has a certain biosynthesis effect.

[0040] Example 2: Test on the degradation effect of aflatoxin The fermented feed sample obtained in Example 1 was subjected to a test on the degradation effect of aflatoxin. One of the raw materials was selected as almond green peel contaminated with aflatoxin B1 (simulating fungal contamination, with an initial aflatoxin B1 content of 100 µg / kg), and fermentation treatment was carried out according to the same steps as in Example 1.

[0041] Samples were collected at 0, 24, 48, and 72 hours of fermentation to determine the content of aflatoxin B1. The results showed that after 24 hours of fermentation, the aflatoxin content in the feed decreased to less than 50 µg / kg, and the degradation rate was about 50%; at 48 hours, the content further decreased to 15 µg / kg, and the degradation rate was 85%; after 72 hours, the detected aflatoxin residue was less than 8 µg / kg, and the degradation rate reached 92%. This result indicates that through the enzymatic hydrolysis-fermentation treatment described in the present invention, aflatoxin in the feed can be effectively degraded, making the toxin content in the final product far lower than the safety limit (for example, the limit of aflatoxin B1 in feed in China is 20 µg / kg), and significantly improving the feed safety.

[0042] Example 3: Evaluation of palatability and feeding effect The fermented feed of Example 1 and the unfermented control feed (mixed with the same raw material ratio as in Example 1 but without fermentation treatment in step (3)) were respectively used for the feeding test of Dorper sheep. There were 20 fattening Dorper sheep in each group, and the test period was 30 days. During the feeding process, the feeding situation and weight gain of the two groups of sheep were recorded, and the palatability of the feed was scored (using a ten-point system, scored by the breeder according to the feeding enthusiasm of the sheep).

[0043] The test results showed that the average daily feed intake of Dorper sheep fed with the fermented feed of the present invention increased by more than 10% compared with the control group, and the daily weight gain increased by about 8%. In terms of palatability score, the average score of the test group was 9.1 points, while that of the control group was 7.4 points, with an increase of about 23%. In addition, the sheep in the test group had good mental state and no adverse reactions such as indigestion. These results prove that the fermented feed provided by the present invention significantly improves the feeding preference and nutritional utilization of Dorper sheep for feed, and has practical popularization and application value.

[0044] The raw materials and equipment used in the present invention are all common raw materials and equipment in the field without special instructions; the methods used in the present invention are all conventional methods in the field without special instructions.

[0045] The above are only the preferred embodiments of the present invention, and do not impose any limitations on the present invention. Any simple modification, change, and equivalent transformation made to the above embodiments according to the technical essence of the present invention still belong to the protection scope of the technical solution of the present invention.

Claims

1. A preparation method of Dorper sheep feed, characterized in that: It includes the following steps: (1) Mix distiller's grains and almond green peels, and perform low-temperature physical crushing at -10°C to 10°C to obtain a crushed mixture; (2) Add a composite enzyme to the crushed mixture and carry out enzymatic hydrolysis; (3) Add a fermentation inoculant and ferment; (4) Dry and pulverize to obtain a kind of Dorper sheep feed.

2. The preparation method according to claim 1, characterized in that: The composite enzyme is cellulase and pectinase.

3. The preparation method according to claim 2, characterized in that: During the enzymatic hydrolysis, adjust the moisture content of the crushed mixture to 50wt% to 70wt%.

4. The preparation method according to claim 1 or 3, characterized in that: Carry out enzymatic hydrolysis at 20°C to 40°C for 10 to 32 hours.

5. The preparation method according to claim 1 or 3, characterized in that: The enzymatic hydrolysis condition is a closed condition.

6. The preparation method according to claim 1, characterized in that: The fermentation inoculant contains at least one of Lactobacillus plantarum and Bacillus subtilis, and further, the fermentation inoculant also contains at least one of Lentinus edodes mycelium and Trichoderma viride.

7. The preparation method according to claim 1, characterized in that: The fermentation condition is an alternating aerobic and anaerobic condition.

8. The preparation method according to claim 7, characterized in that: The fermentation is as follows: first ferment under aerobic conditions for 15 to 25 hours, and then ferment under anaerobic conditions until the total fermentation duration is 60 to 90 hours.

9. The preparation method according to claim 1, characterized in that: The drying is to dry the fermented material until the moisture content is below 12wt%.

10. A Dorper sheep feed prepared by the preparation method according to any one of claims 1 to 9.