Starting agent, fermented feed using same and preparation method of fermented feed

Abstract

The invention discloses a leavening agent which contains compound probiotics, and the compound probiotics comprise lactobacillus plantarum, bacillus subtilis and candida tropicalis. The lactobacillus plantarum is lactobacillus plantarum CQWF4, the lactobacillus plantarum is preserved in the Guangdong Microbial Culture Collection Center (GDMCC), and the preservation number is GDMCC No.63895, and the lactobacillus plantarum is preserved in the Guangdong Microbial Culture Collection Center (GDMCC). The bacillus subtilis is bacillus subtilis BFC1601, the bacillus subtilis is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.13131; the bacillus subtilis is bacillus subtilis BFC1601 and is preserved in the China General Microbiological Culture Collection Center (CGMCC); the candida tropicalis is candida tropicalis CQS16 and is preserved in the Guangdong Microbial Culture Collection Center (GDMCC), and the preservation number of the candida tropicalis CQS16 is GDMCC No.63896. The invention further discloses a preparation method of the candida tropicalis. The scheme provided by the invention has excellent protein and fat conversion capacity in microbial fermentation, and can effectively reduce the pH value of a fermented product, inhibit infectious microbes and produce acid and aroma; when the feed fermentation additive is applied to feed fermentation, feed can have good nutritional value and palatability, the addition amount is convenient to regulate and control, accurate feeding is achieved, and therefore the feeding cost is reduced.

Description

Technical Field

[0001] The present invention relates to the field of microorganisms, in particular to a fermentation agent, a fermented feed using the fermentation agent and a preparation method thereof. Background Art

[0002] As per capita consumption levels in my country rise, demand for meat, eggs, dairy products, and aquatic products continues to grow, directly driving the development of the livestock industry. As a crucial component of the livestock industry, market demand for feed has also grown accordingly. In particular, rising living standards have led to a growing demand for high-quality meat, further fueling the expansion of the feed market.

[0003] At the same time, with the development and expansion of the breeding industry, as well as changes in the international environment and the import and export of raw materials, my country's conventional feed resources for livestock are in short supply, and the contradiction between humans and animals for food is becoming increasingly prominent, resulting in increasing feed costs and the breeding industry entering a high-cost era; therefore, exploring the path of high-nutrition and sustainable feed has become a consensus for future development.

[0004] Patent document CN104054966B proposes "a biological feed for fattening Wuzhishan pigs, which is made of the following raw materials in parts by mass: 50-65 parts of fresh cassava residue, 5-10 parts of dried cashew pear residue, 10-15 parts of corn flour, 5-8 parts of soybean meal, 1-5 parts of bran, 1-5 parts of molasses, 1-5 parts of calcium hydrogen phosphate, 0.1-0.3 parts of microbial fermentation bacteria, 0.3-0.5 parts of salt, and 0.4-0.6 parts of premixed feed additives for pigs; the microbial fermentation bacteria include the following strains: lactic acid bacteria, yeast and Bacillus, and the Bacillus is a Bacillus capable of anaerobic fermentation." A preparation method of the biological feed for fattening Wuzhishan pigs is also provided.

[0005] In order to improve the protein conversion rate of feed nutrients, the literature selected a microbial fermentation bacteria composed of lactic acid bacteria, yeast and Bacillus. However, according to the data shown in the examples, the protein increment after fermentation was less than 10%, and the conversion rate was not high.

[0006] In order to further explore and improve the conversion rate of nutrients in the feed fermentation process, patent application CN105558347A adopts a method for solid-state fermentation of cassava residues by combining tropical yeast, Bacillus subtilis and Lactobacillus plantarum, comprising the following steps: (1) drying fresh cassava residues at 65°C and using them as fermentation raw materials; (2) adding 1% urea or 1% urea + 0.6% brown sugar to the cassava residues treated in step (1) according to the mass percentage of the dry matter of the cassava residues, adding urea as a nitrogen source, and adding brown sugar to adjust the soluble sugar concentration of the cassava residues; (3) mixing the bacterial solutions of tropical yeast, Bacillus subtilis and Lactobacillus plantarum in a volume ratio of 1:1:1, and inoculating them at an amount of 5% of the dry matter of the cassava residues, so that the viable bacterial contents of tropical yeast, Bacillus subtilis and Lactobacillus plantarum per gram of dry cassava residues reach 1.5×10 6 cfu / g, 6.3×10 4 cfu / g, 2.2×10 5 cfu / g; (4) the cassava residue to which the mixed preparation of Candida tropicalis, Bacillus subtilis and Lactobacillus plantarum was added in step (3) was adjusted to a water content of 60-65% with physiological saline, mixed evenly, and placed in a polyethylene film bag. The air in the bag was evacuated with a vacuum pump to a vacuum state, the bag was sealed, and stored at room temperature; (5) the packaged cassava residue in step (4) was subjected to solid-state fermentation at room temperature for 10 days to obtain a cassava residue fermentation product.

[0007] The above-mentioned document selects three types of bacteria as fermentation agents, and pioneeringly uses a combination of tropical yeast, Bacillus subtilis and Lactobacillus plantarum to ferment cassava residue. The requirement for the number of viable bacteria per unit is not low. In its embodiment, the pH value of the cassava residue after fermentation is reduced from 3.49 to 3.17 (a small reduction, limited effect in actual use, and low practicality), and the crude protein CP content is increased from 2.58% to 4.84%. Compared with patent document CN104054966B, the strains are selected and optimized. Although the pH value is slightly reduced, it does not show superior performance in protein conversion, and the conversion of other nutrients is not mentioned.

[0008] In addition, the recent patent application CN119563754A also provides "a turmeric meal fermented feed and its preparation method and application. The turmeric meal fermented feed is produced by adding iron, magnesium and zinc to fermentation base materials such as turmeric meal and soybean meal, and then fermenting the turmeric meal fermented feed with bacterial enzymes and fermentation agents. The fermentation agents include Bacillus subtilis, Lactobacillus plantarum and yeast. The selected Bacillus subtilis is deposited in the General Microbiology Center of China General Microbiology Culture Collection Committee (CGMCC) with the deposit number CGMCC NO. 31665."

[0009] The above scheme provides a new application direction for microbial fermentation, which is mainly used in poultry feeding and involves bacterial fermentation of Chinese medicinal materials. It is mainly used to inhibit harmful bacteria, improve chicken production performance, eggshell quality and yolk color, and improve the chicken quality of yellow-feathered broilers. It does not mention the protein conversion rate direction described in CN104054966B and CN105558347A. Summary of the Invention

[0010] The present invention aims to address the problems of low conversion rates of nutrients such as protein and fat, insignificant pH reduction, and high feeding costs when used in fermented feed during microbial fermentation processes in the prior art. To this end, the present invention provides a starter, a fermented feed using the starter, and a method for preparing the same.

[0011] To achieve the above object, the basic scheme of the present invention relates to a starter containing a composite probiotic, wherein the composite probiotic includes Lactobacillus plantarum, Bacillus subtilis, and Candida tropicalis; the Lactobacillus plantarum is Lactobacillus plantarum CQWF4, which is deposited in the Guangdong Provincial Microbiological Culture Collection Center (GDMCC) with a deposit number of GDMCC No. 63895;

[0012] The Bacillus subtilis is Bacillus subtilis BFC1601, which is deposited in the China General Microbiology Center (CGMCC) with a deposit number of CGMCC No. 13131.

[0013] The tropical Candida is Candida tropicalis CQS16, which is deposited in Guangdong Provincial Microbiological Culture Collection Center (GDMCC) with a deposit number of GDMCC No. 63896.

[0014] The beneficial effects of this basic solution are: as a microbial fermentation agent, it is used in feed fermentation, has very good protein and fat conversion capabilities, and can effectively reduce the pH value of the fermentation product.

[0015] Lactobacillus plantarum CQWF4 has a strong acid-producing capacity. Under temperature-controlled anaerobic conditions, a 1% inoculation of Lactobacillus plantarum CQWF4 can reduce the pH of fermented feed to below 4.0 within 24 hours. When Lactobacillus plantarum CQWF4 is inoculated at 1% into MRS culture medium, lactic acid production reaches 35g / L after 48 hours. Candida tropicalis CQS16 has a strong ability to convert feed nitrogen into bacterial protein, increasing the acid-soluble protein content of feed by over 120%, thereby significantly promoting the digestion, absorption and utilization of feed nitrogen.

[0016] Preferably, the viable count of the Lactobacillus plantarum is ≥4.0×10 10 CFU / g, viable bacteria count of Bacillus subtilis ≥3.0×10 9 CFU / g, viable count of Candida tropicalis ≥5.0×10 10 CFU / g.

[0017] Preferably, the ratio of the number of viable bacteria of Lactobacillus plantarum, Bacillus subtilis and Candida tropicalis is 6:(1-3):(2-6).

[0018] Preferably, the leavening agent further comprises a carrier, and the carrier is rice husk powder and / or stone powder; the mass ratio of the composite probiotics to the carrier is (1-2): (5-10).

[0019] Rice husk powder and / or stone dust provide a favorable microenvironment, supporting probiotic activity and providing an optimal number of microbial cells under favorable physiological conditions. This improves probiotic growth rate and activity, enables high-precision culture control, enhances formulation diversity and functionality, delays oxidative inactivation, and improves stability and shelf life. Starter cultures, composed of a combination of probiotics and a carrier in a specific ratio, are easy to store, allowing for up to one year of storage and ready-to-use preparations while maintaining high bacterial activity.

[0020] In a second aspect, the present invention provides a fermented feed comprising the above-mentioned starter, which is mainly prepared by fermenting sweet potato residue.

[0021] Preferably, the fermented feed further comprises the following raw materials: wheat bran, rice bran, distiller's grains, rapeseed meal, and molasses; the mass percentages of the sweet potato residue, wheat bran, rice bran, distiller's grains, rapeseed meal, molasses, and starter are 50-80%: 5-30%: 5-20%: 5-20%: 4-20%: 1-5%: 0.1-0.3%.

[0022] The main raw materials for fermented feed are sweet potato residue, wheat bran, rice bran, distiller's grains, and rapeseed meal, achieving the recycling of agricultural processing waste. Through fermentation with a starter culture, large amounts of protein and fat are synthesized, increasing the nutritional content of the feed. Furthermore, the pH value is effectively lowered after fermentation, which inhibits the growth of bacteria, removes unpleasant flavors, produces acid and enhances flavor, and improves the palatability of the feed. Furthermore, the various probiotics retained after fermentation can improve the intestinal flora and immunity of livestock, ensuring animal health while enhancing the absorption and utilization of nutrients, resulting in excellent fattening results.

[0023] In a third aspect, the present invention further provides a method for preparing the fermented feed, comprising the following steps:

[0024] S1. Activate the fermentation agent provided by the above scheme to obtain seed liquid for standby use;

[0025] S2. Weigh the raw materials, mix them evenly, and use them as fermentation raw materials;

[0026] S3, take molasses, mix with seed liquid, stir evenly and use as fermentation liquid;

[0027] S4. Spray the fermentation liquid prepared in step S3 into the fermentation raw material prepared in step S2, stir evenly, and then seal and ferment.

[0028] Preferably, the fermentation water content in step S4 is 40-70%.

[0029] Preferably, in step S1, the activation temperature is 30-40°C, and the activation time is 0.5-2h; in step S2, the mixing time is 1-3min; in step S3, the stirring time is 0.5-3min; in step S4, the stirring time is 3-5min, the fermentation temperature is 20-35°C, and the fermentation time is 3-10 days.

[0030] Preferably, the preparation method of the starter used in the above scheme is as follows: fermenting the Lactobacillus plantarum, Bacillus subtilis, and Candida tropicalis separately; centrifuging after fermentation to collect wet cells; resuspending the wet cells in a buffer solution to prepare a bacterial solution; and mixing the three bacterial solutions to obtain a composite probiotic.

[0031] Through the description of the above scheme, it can be seen that the present invention has the following beneficial effects:

[0032] 1. The starter provided by the present invention has excellent protein and fat conversion capabilities during microbial fermentation, can effectively improve and increase the nutrients in the fermented product; and can also effectively lower the pH value of the fermented product, inhibit the growth of miscellaneous bacteria, and produce acid and aroma; in the application of fermented feed, it can improve the nutritional value and palatability of the feed.

[0033] 2. Fermentation agents achieve low-cost recycling of agricultural processing waste such as sweet potato residue. Efficient conversion increases the protein and fat content in fermented feed, reduces pH value, and avoids resource waste and environmental pollution. In addition, sweet potato residue is rich in various vitamins and minerals, especially vitamin A, vitamin C and potassium, which greatly supplements the deficiency of minerals and vitamins in formula feed. While broadening the source of feed raw materials at low cost, feeding with high nutritional value also effectively reduces feeding costs.

[0034] 3. The probiotic flora produced by the starter during the fermentation process can optimize the flora structure in livestock, promote the digestion and absorption of nutrients, and enhance immunity. The acidic environment presented during the fermentation process can inhibit the growth of miscellaneous harmful bacteria. Theoretically, the fermentation process can also degrade toxic and harmful substances in the raw materials, thereby reducing the use of antibiotics and other drugs in the livestock breeding process, ensuring their good health and product quality.

[0035] 4. Use fermentation agents to ferment agricultural processing waste to realize waste utilization and obtain fermented feed rich in nutrients such as protein and fat. According to the nutritional needs of feeding at each stage, the proportion of fermented feed in daily feeding is scientifically proportioned to achieve the best feeding effect, realize precise feeding of livestock, and achieve the beneficial effect of reducing costs and increasing efficiency in a scientific and efficient manner.

[0036] Biological Deposit Description

[0037] Lactobacillus plantarum CQWF4 was deposited in Guangdong Provincial Microbiological Culture Collection Center (GDMCC) with the deposit number GDMCC No. 63895 and the deposit date of October 17, 2023.

[0038] Bacillus subtilis BFC1601 was deposited in the China General Microbiology Center (CGMCC) under the China Culture Collection Administration of Microorganisms with the deposit number CGMCC No. 13131 and the deposit date being October 21, 2016.

[0039] Candida tropicalis CQS16 is deposited in Guangdong Provincial Microbiological Culture Collection Center (GDMCC) with the deposit number GDMCC No.63896 and the deposit date is October 17, 2023. DETAILED DESCRIPTION

[0040] 1. In this embodiment, water is required in each stage of the preparation and feeding of the starter or fermented feed. For conventional animal husbandry, water can generally achieve the corresponding effects and purposes. However, in order to better illustrate and demonstrate the implementation process of the present invention, in this embodiment, clean water is preferably used, and the usage amount is explained in each necessary link. The scope of clean water is briefly explained below.

[0041] Clean water in a broad sense generally refers to water that has been physically or chemically removed of harmful substances (such as bacteria, heavy metals, organic pollutants, etc.) to meet drinking standards. It can be further subdivided according to the treatment process and composition differences. The clean water in the present invention can cover the following main categories: ① Purified water: All impurities and minerals are removed through reverse osmosis, distillation and other technologies, only HO molecules are retained, and it can be drunk directly. ② Purified water: Retains some minerals and only removes impurities such as residual chlorine and colloids. It is commonly found in water treated by household water purifiers. ③ Natural clean water: Uncontaminated surface water or groundwater, such as deep mineral water.

[0042] The above-mentioned several types of clean water can all achieve the effects and purposes of the present invention.

[0043] 2. Currently, my country is the world's largest sweet potato producer, with an annual output of approximately 50 million tons. Sweet potato residue is a byproduct of starch extraction during sweet potato processing, accounting for approximately 10% to 14% of the fresh weight of the sweet potato. With the rapid development of my country's sweet potato processing industry, an increasing number of sweet potatoes are being processed further, generating approximately 5.5 million tons of sweet potato residue annually.

[0044] Fresh sweet potato residue, high in water and starch, is rich in vitamins and minerals, particularly vitamins A, C, and potassium. It is highly susceptible to spoilage and difficult to store. Furthermore, it is low in protein and fat, resulting in low nutritional value and poor palatability. Drying it in the sun is labor-intensive and time-consuming, and it is susceptible to mold contamination. Therefore, recycling and reuse by processing companies is technically difficult and costly. Processed sweet potato residue is often discarded directly into the natural environment, resulting in resource waste and environmental pollution.

[0045] In view of the characteristics of fresh sweet potato residue, such as low nutritional value, easy corruption, difficult utilization, and easy environmental pollution, the present invention mainly uses fresh sweet potato residue (hereinafter referred to as "sweet potato residue") as the main raw material (the application of the scheme of the present invention is not limited to fresh sweet potato residue, and other agricultural processing wastes (such as air-dried sweet potato residue, oven-dried sweet potato residue, etc.) are also applicable). The specific implementation method of the scheme of the present invention is described in detail. In addition, inventions such as other agricultural processing wastes that are suitable for this scheme should also be included in the scope of the present invention.

[0046] Example 1:

[0047] First, the provided starter contains a composite probiotic composed of Lactobacillus plantarum, Bacillus subtilis, and Candida tropicalis. In this embodiment, precise strain selection is performed:

[0048] Lactobacillus plantarum CQWF4 was selected and deposited in Guangdong Provincial Microbiological Culture Collection Center (GDMCC) with the deposit number GDMCC No. 63895; the deposit date was October 17, 2023.

[0049] Bacillus subtilis BFC1601 was selected and deposited in the General Microbiology Center of China Culture Collection Administration of Microorganisms (CGMCC) with the deposit number CGMCC No. 13131; the deposit date was October 21, 2016.

[0050] The tropical Candida used was Candida tropicalis CQS16, which was deposited in the Guangdong Provincial Microbiological Culture Collection Center (GDMCC) with the deposit number GDMCC No. 63896; the deposit date was October 17, 2023.

[0051] Furthermore, the number of viable Lactobacillus plantarum cells is ≥4.0×10 10 CFU / g, viable bacteria count of Bacillus subtilis ≥3.0×10 9 CFU / g, viable count of Candida tropicalis ≥5.0×10 10 CFU / g.

[0052] Furthermore, the live bacteria count ratio of Lactobacillus plantarum, Bacillus subtilis and Candida tropicalis was 2:1:2.

[0053] Furthermore, the starter culture also includes a carrier; in this embodiment, the preferred carrier is rice husk powder and / or stone powder. In practical applications, either rice husk powder or stone powder can be used as the carrier, or a combination of both. The mass ratio of the composite probiotic (a mixture of three strains) to the carrier is 1:5.

[0054] Secondly, this embodiment also provides a method for preparing the above-mentioned leavening agent, as follows:

[0055] Here, the three preferred bacteria in the above embodiments are described in detail.

[0056] Lactobacillus plantarum CQWF4 strain was used for fermentation; Bacillus subtilis BFC1601 strain was used for fermentation; and Candida tropicalis CQS16 strain was used for fermentation.

[0057] The three types of fungi are fermented separately and the fermentation ends in the late logarithmic stage.

[0058] The fermentation broths obtained by fermenting the above three types of bacteria were centrifuged separately to collect the wet bacteria, which were resuspended in physiological saline or pH 6.8 phosphate buffer (other buffers can also be used) to prepare bacterial liquid.

[0059] Lactobacillus plantarum, Bacillus subtilis, and Candida tropicalis are mixed at a live cell count ratio of 2:1:2 to obtain a mixed probiotic. Preferably, when a carrier is added, the composite probiotic is mixed with rice husk powder and / or stone powder at a mass ratio of 1:5, stirred evenly, and then dried at low temperature such as freeze-drying to complete the preparation of the starter.

[0060] Example 2:

[0061] First, this embodiment provides a fermented feed using the starter in Example 1, wherein the main raw material is sweet potato residue, and the feed is prepared by fermenting the sweet potato residue with the starter.

[0062] Furthermore, the fermented feed also contains the following raw materials: wheat bran, rice bran, distiller's grains, rapeseed meal, molasses, and of course other agricultural processing wastes and other additives that meet feed hygiene standards can also be added. In this embodiment, preferably, the mass percentages of sweet potato residue, wheat bran, rice bran, distiller's grains, rapeseed meal, molasses, and starter are 75%:24%:10%:10%:10%:1%:0.1%.

[0063] In addition, this embodiment provides a method for preparing the fermented feed as follows:

[0064] Prepare seed solution:

[0065] Take the weighed starter culture and dissolve it in clean water at a mass ratio of 1:5. After activation at room temperature of 35°C for 2 hours, prepare the seed solution for later use. In this step, you can also add an appropriate amount of molasses to improve the activation effect (for example, you can use the starter culture and molasses at a mass ratio of 5:1).

[0066] Weigh sweet potato residue, wheat bran, rice bran, distiller's grains, rapeseed meal, and molasses according to the mass ratio, mix the sweet potato residue, wheat bran, rice bran, distiller's grains, rapeseed meal, and molasses, stir for 3 minutes, and set aside as raw materials.

[0067] Make fermentation broth:

[0068] The seed liquid, molasses and clean water are mixed in a mass ratio of 1:1:18, stirred for 1 minute and used as a fermentation liquid; in this step, the mass ratio of seed liquid, molasses and clean water is (1-10): (1-10): (18-30), which can achieve the effect of the scheme. In this embodiment, the preferred ratio of 1:1:18 is used for illustration.

[0069] The fermentation liquid prepared in the above steps was sprayed into the raw materials, stirred for 3 minutes, and mixed evenly to ensure that the fermentation water content was 60%. The mixture was then placed in a fermentation tank or fermentation bag, placed in an environment of 25° C., and sealed and fermented for 10 days to obtain a sweet potato residue fermented feed (the main raw material of the fermented feed in this embodiment is sweet potato residue, and "sweet potato residue" is hereinafter referred to as the sweet potato residue fermented feed).

[0070] The pH value and microbial count of sweet potato residue during fermentation are shown in Table 1, and its nutrient content is shown in Table 2.

[0071] Table 1 pH value and microbial count (CFU / g) during sweet potato residue fermentation

[0072]

[0073] During the fermentation of sweet potato residue, the pH value continued to decrease within 0-10 days (d represents day, which is the same in the embodiments of the present invention and will not be repeated below). The decreasing rate was fastest within the first 3 days, and the decreasing rate gradually slowed down from 3 to 10 days, reaching the lowest level on the 10th day. 5 CFU / g gradually increased to 10 9 The proliferation of lactic acid bacteria produces a large amount of lactic acid, which lowers the pH value, inhibits the growth of miscellaneous bacteria, reduces the production of toxic and harmful substances, and makes the feed sour and fragrant, thereby improving the palatability of the fermented feed and extending the storage time.

[0074] During the first 10 days of sweet potato residue fermentation, yeast and Bacillus counts initially increased and then decreased, reaching their peaks on the 7th and 3rd days, respectively. Mold counts were relatively low and remained largely stable. No E. coli was detected.

[0075] Theoretically, the acidic environment of the fermentation process can also degrade toxins that may be present in feed raw materials. Therefore, in the livestock breeding process, the use of pharmaceutical additives such as antibiotics can be greatly reduced, thereby improving the health of livestock and thus increasing the safety of livestock products.

[0076] Table 2 Nutrient content during sweet potato residue fermentation (%)

[0077]

[0078]

[0079] During the fermentation process, microorganisms synthesize a large amount of bacterial protein. From day 0 to day 7 of sweet potato residue fermentation, crude protein and acid-soluble protein contents continuously increased, reaching their peak on day 7, with increases of 18.19% and 127.48%, respectively. Furthermore, from day 0 to day 3 of fermentation, crude fat content rapidly increased by 56.73%, while nitrogen-free extract and soluble sugar contents decreased by 5.08% and 39.89%, respectively, before remaining relatively stable. This suggests that the microorganisms ferment soluble sugars to synthesize fat, resulting in a decrease in nitrogen-free extract and soluble sugars and an increase in fat. This conversion process significantly increases protein and fat content, thereby increasing the nutritional value of the feed. The excellent conversion rates for these three indicators, as evidenced by increases of 18.19%, 127.48%, and 56.73%, demonstrate the superior performance of the starter culture prepared using the selected strain, parameters, and formulation in terms of protein and fat conversion.

[0080] Example 3

[0081] This embodiment provides a growing and finishing pig feed supplemented with the fermented feed prepared by fermenting agricultural processing waste such as sweet potato residue, and provides a comparison of growth and fattening data actually used in the breeding process of growing and finishing pigs of Evergreen. The following is a detailed description of this embodiment:

[0082] In this example, the feed formula for growing and fattening pigs was designed according to the meat and fat type standard of GB / T39235-2020 "Nutritional Requirements of Pigs", the nutritional value data of fermented feed obtained from fermented sweet potato residue and conventional feed raw materials, and the principle of equal energy and equal amino acids. The control group was divided into two stages of 50-70 kg (growth stage) and 70-110 kg (fattening stage) for verification. Detailed feed formulas, addition ratios of fermented feed, and nutritional levels are shown in Tables 3 and 4.

[0083] Table 3 Formula and nutritional level of fermented sweet potato residue feed for growing pigs of Evergreen

[0084]

[0085]

[0086] Table 4 Formula and nutritional level of fermented sweet potato residue feed for Evergreen fattening pigs

[0087]

[0088]

[0089] Experimental arrangements:

[0090] (1) 96 Evergreen growing pigs weighing approximately 50 kg and in good health were randomly divided into four treatments, with four replicates per treatment and six pigs per replicate, and each replicate was one round. The experiment was divided into two stages: the growth stage and the fattening stage for data statistics and collation.

[0091] (2) Growing pigs 50-70 kg stage. In this stage, the first treatment had a total of 24 pigs, which were fed with a growing pig diet of corn-soybean meal-wheat bran type (see Group 1 in Table 3 for details), the second treatment was fed with a growing pig diet supplemented with 5% fermented feed obtained by fermenting sweet potato residue (see Group 2 in Table 3 for details), and the third and fourth treatments were fed with a growing pig diet supplemented with 10% and 15% fermented feed obtained by fermenting sweet potato residue, respectively (see Groups 3 and 4 in Table 3 for details). The experimental pigs had free access to food and water.

[0092] (3) Fattening pigs 70-110 kg stage. In this stage, the first treatment had a total of 24 pigs, which were fed with a corn-soybean meal-wheat bran type fattening pig diet (see Group 1 in Table 4 for details), the second treatment was fed with a fattening pig diet supplemented with 10% fermented feed obtained by fermenting sweet potato residue (see Group 2 in Table 4 for details), and the third and fourth treatments were fed with a fattening pig diet supplemented with 15% and 20% fermented feed obtained by fermenting sweet potato residue, respectively (see Groups 3 and 4 in Table 4 for details). The experimental pigs had free access to food and water.

[0093] In the arrangements (2) and (3), the amount of sweet potato residue fermented feed added was also adjusted due to the different nutrient requirements of pigs in the two stages (see Table 3 and Table 4 for details).

[0094] (4) Feed intake was recorded by pen throughout the experiment. At the beginning of the experiment, when the pigs weighed approximately 70 kg and 110 kg, they were weighed at 8:00 a.m. after fasting for 12 hours. The average daily gain (ADG), average daily feed intake (ADFI), and feed-to-weight ratio (F / G) during the growing and finishing periods were calculated. Feed costs were calculated based on the unit price and ratio of feed ingredients. The growth performance and economic benefits of growing pigs are shown in Table 5, and the growth performance and economic benefits of finishing pigs are shown in Table 6.

[0095] Table 5 Effects of adding different levels of fermented sweet potato residue to the diet on the growth performance of growing pigs and analysis of economic benefits

[0096]

[0097] In the growing pig stage, adding 0-15% fermented sweet potato residue by weight to the growing pig diet had no significant effect on daily feed intake, but it increased daily weight gain, reduced feed-to-weight ratio and feed cost. Among them, adding 10% fermented sweet potato residue had the best effect, increasing daily weight gain by 8.09%, reducing feed-to-weight ratio by 11.11%, and reducing feed cost per unit weight gain by 14.51%. This shows that for the growing pig stage, 10% addition is the optimal formula.

[0098] Table 6 Effects of adding different levels of fermented sweet potato residue to the diet on the growth performance of fattening pigs and analysis of economic benefits

[0099]

[0100] During the finishing stage, according to the meat-fat profile standard of GB / T39235-2020 "Nutritional Requirements for Pigs," adding fermented sweet potato residue at a rate of 0-20% by weight to finishing pig diets had no significant effect on daily feed intake, but did increase daily gain, reduce feed-to-weight ratio, and feed cost. Adding 20% fermented sweet potato residue had the best effect, increasing daily gain by 5.69%, reducing feed-to-weight ratio by 5.71%, and lowering feed cost per unit of gain by 12.99%. This indicates that a 20% addition is the optimal formula for finishing pigs.

[0101] For each stage of pig growth, the required nutrient ratio is different, and the corresponding optimal ratio of adding fermented feed is also different. It can be seen from the implementation method provided in this embodiment that in actual application, the present invention can adjust the feeding ratio of sweet potato residue fermented feed for pigs at different growth stages according to different nutritional needs, so as to achieve precise feeding and thus achieve good cost reduction and efficiency improvement effects.

[0102] The application of the sweet potato residue fermented feed produced by the present invention in combination with the developed precision feeding technology to feed growing and fattening pigs can increase feed utilization by more than 5% and reduce feed cost per unit weight gain by more than 10%. This not only saves conventional feed resources and improves economic benefits, but also fundamentally solves the environmental pollution problem caused by sweet potato residue waste, and has significant economic, social and ecological benefits.

[0103] The above description is merely an embodiment of the present invention. Common knowledge regarding the specific structure and characteristics of the solution is not described in detail herein. It should be noted that those skilled in the art may make various modifications and improvements without departing from the structure of the present invention. These modifications and improvements should also be considered within the scope of protection of the present invention and will not affect the effectiveness of the implementation of the present invention or the practical application of the patent.

Claims

1. A fermentation agent containing a composite probiotic comprising Lactobacillus plantarum, Bacillus subtilis, and Candida tropicalis; characterized in that: The plant lactobacillus is plant lactobacillus ( Lactiplantibacillus plantarum )CQWF4, deposit number is GDMCC No.63895; The Bacillus subtilis is Bacillus subtilis ( Bacillus subtilis )BFC1601, deposit number is CGMCC No.13131; The tropical Candida is tropical Candida ( Candida tropicalis )CQS16, the deposit number is GDMCC No.63896.

2. The leavening agent according to claim 1, characterized in that The viable count of the plant lactobacillus is ≥4.0×10 10 CFU / g, viable bacteria count of Bacillus subtilis ≥3.0×10 9 CFU / g, viable count of Candida tropicalis ≥5.0×10 10 CFU / g.

3. The leavening agent according to claim 2, wherein: The ratio of the number of live bacteria of Lactobacillus plantarum, Bacillus subtilis and Candida tropicalis is 6:(1-3):(2-6).

4. The leavening agent according to claim 3, wherein: The fermentation agent further includes a carrier, which is rice husk powder and / or stone powder; the mass ratio of the composite probiotics to the carrier is (1-2): (5-10).

5. A fermented feed obtained by fermentation with the starter according to any one of claims 1 to 4, characterized in that: It is mainly produced by fermenting sweet potato residue.

6. The fermented feed according to claim 5, characterized in that: The method further comprises the following raw materials: wheat bran, rice bran, distiller's grains, rapeseed meal, and molasses; the mass percentages of the sweet potato residue, wheat bran, rice bran, distiller's grains, rapeseed meal, molasses, and starter are 50-80%: 5-30%: 5-20%: 5-20%: 4-20%: 1-5%: 0.1-0.3%.

7. A method for preparing the fermented feed according to claim 6, characterized in that: The steps include: S1. Activate the fermentation agent according to any one of claims 1 to 4 to obtain a seed solution for later use; S2. Weigh the raw materials, mix them evenly, and use them as fermentation raw materials; S3, take molasses, mix with seed liquid, stir evenly and use as fermentation liquid; S4. Spray the fermentation liquid prepared in step S3 into the fermentation raw material prepared in step S2, stir evenly, and then seal and ferment.

8. The method according to claim 7, characterized in that: The fermentation water content in step S4 is 40-70%.

9. The method according to claim 8, characterized in that: In step S1, the activation temperature is 30-40° C., and the activation time is 0.5-2 hours; in step S2, the mixing time is 1-3 minutes; in step S3, the stirring time is 0.5-3 minutes; in step S4, the stirring time is 3-5 minutes, the fermentation temperature is 20-35° C., and the fermentation time is 3-10 days.

10. The method according to any one of claims 7 to 9, characterized in that: The preparation method of the starter used in step S1 is as follows: fermenting the Lactobacillus plantarum, Bacillus subtilis, and Candida tropicalis separately; centrifuging after fermentation to collect wet cells; resuspending the wet cells with a buffer solution to prepare a bacterial solution; and mixing the three bacterial solutions to obtain a composite probiotic.

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