Preparation method of milk goat total mixed ration containing fresh oat grass

Abstract

The invention provides a preparation method of a milk goat total mixed ration containing fresh oat grass, and the method comprises the following steps: preparing a first fermentation product from peanut straw, soybean meal and wheat bran, then carrying out mixed fermentation on the first fermentation product and corn straw to prepare a second fermentation product, and mixing the second fermentation product with other components containing the fresh oat grass to prepare the milk goat total mixed ration. The milk goat total mixed ration provided by the invention can improve the milk yield of milk goats or improve the level of polyunsaturated fatty acids in goat milk.

Description

Technical Field

[0001] The invention relates to a preparation method of a complete mixed diet for dairy goats, in particular to a preparation method of a complete mixed diet for dairy goats supplemented with fermentation products. Background Art

[0002] Dairy goats are one of the earliest domesticated dairy livestock breeds. They are adaptable and disease-resistant, grazing on a wide variety of grasses, shrubs, crop straw, agricultural and sideline products, and fruits and vegetables. Their primary function is milk production, which is stable and high-quality, making them an excellent nutritional supplement for infants, the elderly, and the sick.

[0003] Those skilled in the art have conducted some research on increasing milk production in dairy goats, including, for example, using high-protein feed, rationally combining coarse and fine feed, supplementing trace elements, ensuring sufficient water intake, and maintaining a good breeding environment. Nevertheless, it is necessary to further increase milk production in dairy goats or improve the nutritional content of the produced goat milk.

[0004] Chinese patent application CN118749597A discloses a method for preparing a complete mixed diet for dairy goats, including a process for preparing a corn straw fermentation product. This process involves a two-step fermentation using multiple bacteria, resulting in a relatively complex preparation process. Simplification is needed. Summary of the Invention

[0005] In one aspect, the present invention provides a method for preparing a complete mixed diet for dairy goats comprising fresh oat hay, comprising: 1) Preparation of the first fermentation product: Peanut straw is air-dried and cut into small pieces no longer than 2 cm. The peanut straw is soaked in a citric acid solution for 24 hours, then washed twice with water and air-dried to a moisture content of 40%-50%. The treated peanut straw is mixed with soybean meal and wheat bran, and a culture solution of Bacillus licheniformis, a seed solution of Aspergillus oryzae, and a seed solution of Saccharomyces cerevisiae are added. After thorough mixing, the mixture is placed in a covered container and left unopened at 35°C for 3 days. The mixture is then sealed and left at 38°C for 2 days to obtain the first fermentation product. 2) Preparation of the second fermentation product: Take fresh corn stalks, cut into small segments of 2-3 cm, put into a container with a lid, add the first fermentation product, add Lactobacillus plantarum seed solution, mix well, cover and anaerobic fermentation for 8 weeks to obtain a second fermentation product; and 3) Preparation of a complete mixed diet for dairy goats: Mix fresh oat hay, hay sheep grass, alfalfa hay, corn, soybean meal, wheat bran, cottonseed cake, rock powder, sodium chloride, calcium hydrogen phosphate, an additive premix, and the second fermentation product, and mix thoroughly. Alternatively, mix fresh oat hay, hay sorghum, corn, soybean meal, wheat bran, cottonseed cake, rock powder, sodium chloride, calcium hydrogen phosphate, an additive premix, and the second fermentation product, and mix thoroughly.

[0006] In some embodiments, the concentration of the citric acid solution in step 1) is 0.5%.

[0007] In some embodiments, the ratio of peanut straw to soybean meal and wheat bran in step 1) is 3:1:1.

[0008] In some embodiments, the ratio of the fresh corn stalks to the first fermentation product in step 1) is 10:1.

[0009] In some embodiments, the proportions of the components in step 3) are: 30% fresh oat grass, 10% dry sheep grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix and 10% of the second fermentation product.

[0010] In some embodiments, the proportions of the components in step 3) are: 25% fresh oat grass, 10% dry sheep grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix and 15% of the second fermentation product.

[0011] In some embodiments, the proportions of the components in step 3) are: 20% fresh oat grass, 10% dry sheep grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix and 20% of the second fermentation product.

[0012] In some embodiments, the proportions of the components in step 3) are: 20% fresh oat grass, 25% sorghum hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix and 20% of the second fermentation product.

[0013] In another aspect, the present invention further provides a complete mixed diet for dairy goats prepared by the above method. The complete mixed diet for dairy goats of the present invention can increase the milk production of dairy goats and / or improve the proportion of polyunsaturated fatty acids in goat milk. DETAILED DESCRIPTION

[0014] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art.

[0015] In this document, the term "and / or" should be understood to mean either one of the alternatives or both of the alternatives.

[0016] Herein, the terms “comprise” and “comprising” generally mean that the elements explicitly specified are included but other elements are not excluded, and also include the situation consisting of these elements.

[0017] As used herein, the term "about" generally refers to variations within a range of 0.5%-10% above or below a specified value, for example, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, or 10% above or below a specified value.

[0018] Unless otherwise indicated, percentages and ratios herein are by weight.

[0019] We have found that, compared to the method described in Chinese patent application CN118749597A, using fresh green forage oats as part of a complete mixed diet simplifies the fermentation product preparation process while maintaining essentially unchanged milk production. Sorghum hay can be used in this complete mixed diet, and while it is less effective at maintaining milk production, it surprisingly slightly increases the proportion of polyunsaturated fatty acids.

[0020] The present invention is further illustrated below by means of specific examples. Example 1

[0021] The preparation process of the complete mixed diet for dairy goats of the present invention comprises: 1. Preparation of the first fermentation product: Dry the peanut straw (to a moisture content of approximately 20% or less), cut it into small pieces no longer than 2 cm, soak it in 0.5% citric acid for 24 hours, then wash it twice with water, spin dry it in a dehydrator, and dry it to a moisture content of 40%-50%. Mix 30 kg of the peanut straw treated as described above with 10 kg of soybean meal and 10 kg of wheat bran. Add Bacillus licheniformis culture solution (approximately 10 9 cfu / mL), Aspergillus oryzae seed solution (about 10 6 cfu / mL) and Saccharomyces cerevisiae seed solution (about 10 7 cfu / mL), 500 mL of each, after thorough mixing, were placed in a container with a lid (such as a plastic bucket), and placed with the lid open at 35°C for 3 days, then sealed and placed at 38°C for 2 days to obtain a first fermentation product.

[0022] 2. Preparation of the second fermentation product: Take 500 kg of fresh corn stalks, cut them into small pieces of about 2-3 cm, put them into a container with a lid (such as a plastic bucket), add the first fermentation product (the weight ratio of fresh corn stalks to the first fermentation product is about 10:1), add Lactobacillus plantarum (about 10 9cfu / mL) seed solution 500 mL, mixed evenly, covered and then anaerobically fermented for 8 weeks to obtain the second fermentation product.

[0023] 3. Preparation of complete mixed ration for dairy goats: The ingredients are: 30% fresh oat grass, 10% dried sheep grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 10% second fermentation product. Mix all ingredients and stir well to obtain the product.

[0024] The additive premix includes various vitamins and trace elements, and commercially available premix for goat breeding can be used.

[0025] The concentrations of various bacteria or fungi used ranged from 1 / 5 to 5 times the stated concentrations, and no significant effect on the prepared complete mixed diets for dairy goats was observed. Generally speaking, when the concentrations of bacteria or fungi are lower than the above, possible adverse effects can be eliminated by slightly increasing the fermentation time. Example 2

[0026] A complete mixed diet for dairy goats was prepared according to the method of Example 1, except that its components were: 25% fresh oat grass, 10% dry sheep grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 15% second fermentation product. Example 3

[0027] A complete mixed diet for dairy goats was prepared according to the method of Example 1, except that its components were: 20% fresh oat grass, 10% dry sheep grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 20% second fermentation product. Example 4

[0028] A complete mixed diet for dairy goats was prepared according to the method of Example 1, except that in step 3, 10% of leymus chinensis hay and 15% of alfalfa hay were replaced with 25% of sorghum hay.

[0029] Comparative Example 1 This comparative example was carried out with reference to Example 1 of the specification of CN118749597A. The preparation process of the complete mixed diet for dairy goats included the following steps: 1. Preparation of the first fermentation product: Dry the peanut straw (to a moisture content of approximately 20% or less), cut it into small pieces no longer than 2 cm, soak it in 0.5% citric acid for 24 hours, then wash it twice with water, spin dry it in a dehydrator, and dry it to a moisture content of 40%-50%. Mix 30 kg of the peanut straw treated as described above with 10 kg of soybean meal and 10 kg of wheat bran. Add Bacillus licheniformis culture solution (approximately 10 9 cfu / mL), Aspergillus oryzae seed solution (about 10 6 cfu / mL) and Saccharomyces cerevisiae seed solution (about 10 7 cfu / mL), 500 mL of each, after thorough mixing, were placed in a container with a lid (such as a plastic bucket), and placed with the lid open at 35°C for 3 days, then sealed and placed at 38°C for 2 days to obtain a first fermentation product.

[0030] 2. Preparation of the first fermentation product: Add Lactobacillus plantarum (about 10 9 cfu / mL), Enterococcus faecalis (about 10 9 cfu / mL) and lactic acid Enterococci (about 10 9 cfu / mL) seed solution, 200 mL each, were mixed evenly to obtain the first fermentation product (prepared before the preparation of the second fermentation product).

[0031] 3. Preparation of the second fermentation product: Take 500 kg of fresh corn stalks, cut them into small sections of about 2-3 cm, and spread them in a covered container (such as a plastic bucket). Spread about 1 cm of the above-mentioned first fermentation product to a thickness of about 10 cm every time the thickness of the first fermentation product is about 10 (the ratio of fresh corn stalks to the first fermentation product to the first fermentation is about 10:1). Cover the container and ferment it anaerobically for 8 weeks to obtain the second fermentation product.

[0032] 4. Preparation of complete mixed diet for dairy goats: The components are: silage corn 15%, oat hay 15%, dry sheep grass 10%, alfalfa hay 15%, corn 12%, soybean meal 10%, wheat bran 5%, cottonseed cake 3%, stone powder 0.5%, sodium chloride 0.5%, calcium hydrogen phosphate 0.5%, additive premix 3.5%, and second fermentation product 10%. The components are mixed and stirred evenly to obtain the product.

[0033] Comparative Example 2 The complete mixed diet for dairy goats was prepared according to the method of Comparative Example 1, except that step 2 (preparation of the first fermentation product supplemented with bacteria) was omitted and step 3 (preparation of the second fermentation product) was changed to: 500 kg of fresh corn stalks were cut into small pieces of about 2-3 cm, and placed in a container with a lid (such as a plastic bucket), and the first fermentation product was added (the weight ratio of fresh corn stalks to the first fermentation product was about 10:1), and Lactobacillus plantarum (about 10 9cfu / mL) seed solution, mixed evenly, covered and anaerobically fermented for 8 weeks to obtain a second fermentation product. The remaining steps were the same as those in Comparative Example 1.

[0034] Comparative Example 3 A complete mixed diet for dairy goats was prepared according to the method of Example 1, except that in step 3, 30% of fresh oat grass was replaced with 30% of silage corn.

[0035] Comparative Example 4 A complete mixed diet for dairy goats was prepared according to the method of Example 1, except that 30% of fresh oat grass was replaced with 30% of fresh white clover grass in step 3.

[0036] Comparative Example 5 A complete mixed diet for dairy goats was prepared according to the method of Example 1, except that 30% of fresh oat grass was replaced with 30% of fresh ryegrass in step 3.

[0037] Comparative Example 6 A complete mixed diet for dairy goats was prepared according to the method of Example 1, except that in step 3, 30% of fresh oat grass was replaced with 30% of fresh pea straw.

[0038] Experimental Example 1 110 Laoshan dairy goat ewes within 20 days of weaning were selected and randomly divided into 10 groups, 11 in each group, and fed with the complete mixed diet prepared in the above-mentioned Examples 1-4 and Comparative Examples 1-6, respectively, until the end of the experiment. During the experiment, dairy goats can eat and drink water freely. The total milk production of each ewe on the 30th to 32nd day, 60th to 62nd day, 90th to 92nd day, 120th to 122nd day and 150th to 152th day after lambing was recorded, and the average daily milk production of the ewe was obtained by dividing by 15, and then the average daily milk production of all individuals in each group was calculated. The results of each group are listed in Table 1.

[0039] Table 1 Average daily milk production of dairy goats in each group

[0040] The value in () after grouping represents the actual number of individuals in the group included in the statistics. Individuals who cannot produce milk normally due to illness or other reasons are not included in the statistics, so this value is often less than 11.

[0041] Different lowercase letters in the shoulder indicate significant differences between the groups ( p < 0.05), the same lowercase letters indicate no significant differences between the groups ( p > 0.05).

[0042] From the results in Table 1, we can see that: 1) When fresh oat hay is included in the total mixed diet, the preparation steps of the second fermentation product can be simplified: no supplementation of the first fermentation product is required, and no Enterococcus faecalis and Enterococcus lactis are required in the preparation of the second fermentation product, but the average daily milk production is still high (compare Example 1 with Comparative Examples 1-2).

[0043] 2) The above-mentioned effects of fresh oat grass cannot be replaced by other fresh grasses, straws or silage (Comparative Example 1 and Comparative Examples 3-6).

[0044] 3) When sorghum hay was used to replace the sheepgrass and alfalfa hay, milk production decreased slightly, but was still higher than that of the other control groups except control group 1.

[0045] 4) When the amount of the second fermentation product is increased within a certain range (10%-20%), the amount of fresh oat grass can be reduced accordingly without significantly affecting milk production (Comparative Examples 1-3).

[0046] Experimental Example 2 We analyzed the fatty acids contained in the goat milk produced by each group of dairy goats and found that there was no significant difference in milk fat rate among the groups, but the content of polyunsaturated fatty acids (linoleic acid and linolenic acid) in the goat milk produced by the dairy goats fed with the complete mixed diet in Example 4 was higher, which was significantly different from that of the other groups.

[0047] The oil in goat milk was extracted by the Rhodes-Gottli method and then methylated with potassium hydroxide-methanol solution. The relative percentage of fatty acids was determined by gas chromatography-mass spectrometry (GC / MS).

[0048] Table 2 lists the mean content of polyunsaturated fatty acids (expressed as a percentage of the total fatty acid content) in goat milk produced by each group of ewes on days 90-92 after lambing.

[0049] Table 2 Percentage of polyunsaturated fatty acids in goat milk produced by each group of dairy goats

[0050] and Same meaning as Table 1.

[0051] Overall, replacing sheepgrass and alfalfa hay with sorghum hay, although slightly inferior in milk production, increases the proportion of polyunsaturated fatty acids and enhances nutritional effects.

Claims

1. A method for preparing a complete mixed diet for dairy goats containing fresh oat grass, comprising: 1) Preparation of the first fermentation product: Peanut straw was air-dried and cut into small segments no longer than 2 cm. The peanut straw was soaked in a citric acid solution for 24 hours, then washed twice with water and air-dried to a moisture content of 40%-50%. The treated peanut straw was mixed with soybean meal and wheat bran, and a culture solution of Bacillus licheniformis, a seed solution of Aspergillus oryzae, and a seed solution of Saccharomyces cerevisiae were added. After thorough mixing, the mixture was placed in a covered container and incubated at 35°C with the lid open for 3 days. The mixture was then sealed and incubated at 38°C for 2 days to obtain the first fermentation product. 2) Preparation of the second fermentation product: Take fresh corn stalks, cut into small segments of 2-3 cm, put into a container with a lid, add the first fermentation product, add Lactobacillus plantarum seed solution, mix well, cover and anaerobic fermentation for 8 weeks to obtain a second fermentation product; as well as 3) Preparation of a complete mixed diet for dairy goats: fresh oat hay, hay sheep grass, alfalfa hay, corn, soybean meal, wheat bran, cottonseed cake, stone powder, sodium chloride, calcium hydrogen phosphate, an additive premix, and the second fermentation product are mixed and mixed evenly, or fresh oat hay, sorghum hay, corn, soybean meal, wheat bran, cottonseed cake, stone powder, sodium chloride, calcium hydrogen phosphate, an additive premix, and the second fermentation product are mixed and mixed evenly.

2. The preparation method according to claim 1, wherein the concentration of the citric acid solution in step 1) is 0.5%.

3. The preparation method according to claim 1, wherein the ratio of peanut straw to soybean meal and wheat bran in step 1) is 3:1:

1.

4. The preparation method according to claim 1, wherein in step 1), the ratio of the fresh corn stalks to the first fermentation product is 10:

1.

5. The preparation method according to claim 1, wherein the proportions of the components in step 3) are: 30% fresh oat grass, 10% dry leopard grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 10% of the second fermentation product.

6. The preparation method according to claim 1, wherein the proportions of the components in step 3) are: 25% fresh oat grass, 10% dry leopard grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 15% of the second fermentation product.

7. The preparation method according to claim 1, wherein the proportions of the components in step 3) are: 20% fresh oat grass, 10% dry leopard grass, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% stone powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 20% of the second fermentation product.

8. The preparation method according to claim 1, wherein the proportions of the components in step 3) are: 20% fresh oat grass, 25% sorghum hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% rock powder, 0.5% sodium chloride, 0.5% calcium hydrogen phosphate, 3.5% additive premix, and 20% of the second fermentation product.

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