A method for preparing a complete daily ration for a milk goat comprising fresh oat grass

Abstract

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

Description

Technical Field

[0001] This invention relates to a method for formulating total mixed rations (TMRs) for dairy goats, and more particularly to a method for formulating TMRs for dairy goats supplemented with fermented products. Background Technology

[0002] Dairy goats are one of the earliest domesticated dairy animal breeds. They can graze on various pastures, shrub branches and leaves, crop straw, agricultural byproducts, fruits, and vegetables. Dairy goats are highly adaptable and disease-resistant. Their primary function is milk production, and their milk production is stable and of excellent quality, making it a nutritious choice for infants, the elderly, and patients.

[0003] Those skilled in the art have conducted some research on increasing milk production in dairy goats, including, for example, using high-protein feeds, properly combining roughage and concentrates, supplementing with trace elements, ensuring sufficient water intake, and maintaining a good rearing environment. Nevertheless, it is still necessary to further increase milk production in dairy goats or improve the nutritional composition of the produced goat milk.

[0004] Chinese patent application CN118749597A discloses a method for preparing total mixed rations (TMR) for dairy goats, including the preparation process of fermented corn stalk products. This preparation process involves a two-step fermentation using multiple microorganisms, making it relatively complex. Therefore, it is necessary to simplify the preparation process. Summary of the Invention

[0005] On one hand, the present invention provides a method for formulating a total mixed ration (TMR) for dairy goats including fresh oat hay, comprising: 1) Preparation of the first fermentation product: After drying the peanut straw, cut it into small pieces no longer than 2cm, soak it in citric acid solution for 24 hours, wash it twice with water, and dry it until the moisture content is 40%-50%; mix the peanut straw treated above with soybean meal and wheat bran, add Bacillus licheniformis culture medium, Aspergillus oryzae seed liquid and Saccharomyces cerevisiae seed liquid, mix thoroughly, put it into a covered container, leave it open at 35℃ for 3 days, then seal it and leave it at 38℃ for 2 days to obtain the first fermentation product; 2) Preparation of the second fermentation product: Take fresh corn stalks, cut them into 2-3 cm pieces, put them into a covered container, add the first fermentation product, add Lactobacillus plantarum seed liquid, mix well, cover and anaerobic ferment for 8 weeks to obtain the second fermentation product; and 3) Preparation of total mixed ration for dairy goats: Mix fresh oat hay, dried goat hay, alfalfa hay, corn, soybean meal, wheat bran, cottonseed meal, limestone powder, sodium chloride, dicalcium phosphate, additive premix, and the second fermentation product and stir well. Alternatively, mix fresh oat hay, sorghum hay, corn, soybean meal, wheat bran, cottonseed meal, limestone powder, sodium chloride, dicalcium phosphate, additive premix, and the second fermentation product and stir well.

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

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

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

[0009] In some implementations, the proportions of each component in step 3) are: 30% fresh oat hay, 10% dried sheep hay, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% limestone powder, 0.5% sodium chloride, 0.5% dicalcium phosphate, 3.5% additive premix, and 10% of the second fermentation product.

[0010] In some implementations, the proportions of each component in step 3) are: 25% fresh oat hay, 10% dried sheep hay, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% limestone powder, 0.5% sodium chloride, 0.5% dicalcium phosphate, 3.5% additive premix, and 15% of the second fermentation product.

[0011] In some implementations, the proportions of each component in step 3) are: 20% fresh oat hay, 10% dried sheep hay, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% limestone powder, 0.5% sodium chloride, 0.5% dicalcium phosphate, 3.5% additive premix, and 20% of the second fermentation product.

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

[0013] On the other hand, the present invention also provides a total mixed diet for dairy goats formulated by the above method. The total mixed diet for dairy goats of the present invention can increase milk production in dairy goats and / or increase the proportion of polyunsaturated fatty acids in goat milk. Detailed Implementation

[0014] Unless otherwise stated, all technical and scientific terms used herein have the meanings 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 options or both of the options.

[0016] In this document, the terms “include” and “include” generally mean to include the explicitly specified elements, but do not exclude other elements, and also include situations where such elements constitute the whole.

[0017] In this document, the term "about" generally refers to a variation within a range of 0.5% to 10% above or below a specified value, such as a variation within a range of 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 stated, all percentages and proportions in this document are weight percentages.

[0019] We found that, compared to the method described in Chinese patent application CN118749597A, using fresh green oat hay as a component in the formulation of total mixed rations (TMR) simplifies the preparation of fermentation products while maintaining a substantially unchanged milk yield. Sorghum hay can be used in the formulation of this TMR; although slightly less effective in maintaining milk yield, it unexpectedly slightly increases the proportion of polyunsaturated fatty acids.

[0020] The present invention will be further illustrated by specific embodiments below. Example 1

[0021] The preparation process of the total mixed diet for dairy goats of the present invention includes: 1. Preparation of the first fermentation product: Peanut straw was dried (to a moisture content of approximately 20% or less), cut into small pieces no longer than 2 cm, soaked in 0.5% citric acid for 24 hours, rinsed twice with water, spun dry in a dehydrator, and then dried to a moisture content of 40%-50%. 30 kg of the treated peanut straw was mixed with 10 kg of soybean meal and 10 kg of wheat bran. Bacillus licheniformis culture medium (approximately 10...) was added. 9 cfu / mL), Aspergillus oryzae seed solution (approximately 10 cfu / mL), 6 cfu / mL) and Saccharomyces cerevisiae seed culture (approximately 10 cfu / mL) 7 Mix 500 mL each of cfu / mL and glutamate thoroughly, then place the mixture in a covered container (such as a plastic bucket), leave it uncovered at 35°C for 3 days, then seal it and leave it at 38°C for 2 days to obtain the 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 covered container (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), and add about 10 ml of Lactobacillus plantarum (10). 9Mix 500 mL of seed culture (cfu / mL) thoroughly, cover and anaerobic ferment for 8 weeks to obtain the second fermentation product.

[0023] 3. Formulation of total mixed ration for dairy goats: The components are: 30% fresh oat hay, 10% dried sheep hay, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% limestone powder, 0.5% sodium chloride, 0.5% dicalcium phosphate, 3.5% additive premix, and 10% secondary fermentation product. Mix all components thoroughly to obtain the final product.

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

[0025] The concentrations of various bacteria or fungi used varied from 1 / 5 to 5 times the given concentration, and no significant impact was found on the effectiveness of the prepared total mixed diet for dairy goats. Generally, if the concentration of bacteria or fungi is lower than the above concentration, any potential adverse effects can be eliminated by slightly increasing the fermentation time. Example 2

[0026] The total mixed diet for dairy goats was prepared according to the method in Example 1, except that its components were: 25% fresh oat hay, 10% dried oat hay, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed meal, 0.5% limestone powder, 0.5% sodium chloride, 0.5% dicalcium phosphate, 3.5% additive premix, and 15% second fermentation product. Example 3

[0027] The total mixed diet for dairy goats was prepared according to the method in Example 1, except that its components were: 20% fresh oat hay, 10% dried oat hay, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed meal, 0.5% limestone powder, 0.5% sodium chloride, 0.5% dicalcium phosphate, 3.5% additive premix, and 20% second fermentation product. Example 4

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

[0029] Comparative Example 1 This comparative example is based on Example 1 of the instruction manual CN118749597A. The preparation process of the total mixed diet for dairy goats includes: 1. Preparation of the first fermentation product: Peanut straw was dried (to a moisture content of approximately 20% or less), cut into small pieces no longer than 2 cm, soaked in 0.5% citric acid for 24 hours, rinsed twice with water, spun dry in a dehydrator, and then dried to a moisture content of 40%-50%. 30 kg of the treated peanut straw was mixed with 10 kg of soybean meal and 10 kg of wheat bran. Bacillus licheniformis culture medium (approximately 10...) was added. 9 cfu / mL), Aspergillus oryzae seed solution (approximately 10 cfu / mL), 6 cfu / mL) and Saccharomyces cerevisiae seed culture (approximately 10 cfu / mL) 7 Mix 500 mL each of cfu / mL and glutamate thoroughly, then place the mixture in a covered container (such as a plastic bucket), leave it uncovered at 35°C for 3 days, then seal it and leave it at 38°C for 2 days to obtain the first fermentation product.

[0030] 2. Preparation of the first fermentation product by adding bacteria: Add approximately 10 μL of Lactobacillus plantarum to 20 kg of the first fermentation product. 9 cfu / mL), Enterococcus faecalis (approximately 10) 9 cfu / mL) and Enterococcus lactis (approximately 10) 9 Mix 200 mL each of seed culture (cfu / mL) and seed culture evenly to obtain the first fermentation product of the supplemented bacteria (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 a layer of the above-mentioned first fermentation product with added bacteria on top of each 10 cm layer (the ratio of fresh corn stalks to the first fermentation product with added bacteria is about 10:1). Cover the container and anaerobic ferment for 8 weeks to obtain the second fermentation product.

[0032] 4. Preparation of total mixed ration for dairy goats: The components are: 15% corn silage, 15% oat hay, 10% hay, 15% alfalfa hay, 12% corn, 10% soybean meal, 5% wheat bran, 3% cottonseed cake, 0.5% limestone powder, 0.5% sodium chloride, 0.5% dicalcium phosphate, 3.5% additive premix, and 10% secondary fermentation product. Mix all components thoroughly to obtain the final product.

[0033] Comparative Example 2 Prepare a total mixed ration for dairy goats according to the method of Comparative Example 1, except that step 2 (preparation of the first fermentation product) is omitted, and step 3 (preparation of the second fermentation product) is changed as follows: Take 500 kg of fresh corn stalks, cut them into small pieces of about 2-3 cm, put them into a covered container (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), and add about 10 ml of Lactobacillus plantarum (10 ml). 9Mix 500 mL of seed culture (cfu / mL) thoroughly, cover, and anaerobic ferment for 8 weeks to obtain the second fermentation product. The remaining steps are the same as in Comparative Example 1.

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

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

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

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

[0038] Experimental Example 1 One hundred and ten Laoshan dairy goat ewes, within 20 days of weaning, were randomly divided into ten groups of eleven each. Each group was fed the total mixed rations prepared in Examples 1-4 and Comparative Examples 1-6, respectively, until the end of the experiment. During the experiment, the dairy goats had free access to food and water. The total milk production of each ewe was recorded on days 30-32, 60-62, 90-92, 120-122, and 150-152 after lambing. This total milk production was divided by 15 to obtain the ewe's average daily milk production. The average daily milk production of all individuals in each group was then calculated. The results for each group are listed in Table 1.

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

[0040] The value in parentheses after grouping represents the actual number of individuals included in the statistics. Individuals who are unable to 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 on the shoulder labels indicate significant differences between groups. p < 0.05), with the same lowercase letter indicating no significant difference between groups ( p > 0.05).

[0042] The results in Table 1 show that: 1) When oat hay is included in the total mixed ration, the preparation steps of the second fermentation product can be simplified: there is no need to supplement the first fermentation product preparation, and there is no need to use Enterococcus faecalis and Enterococcus lactis in the preparation of the second fermentation product, but the average daily milk production is still high (Comparative Example 1 and Comparative Examples 1-2).

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

[0044] 3) Replacing sheep hay and alfalfa hay with sorghum hay slightly reduced milk production, but it was still higher than that of the other comparative examples except for Comparative Example 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, which has no significant effect on milk production (Comparative Examples 1-3).

[0046] Experiment Example 2 We analyzed the fatty acid content in the milk produced by the dairy goats in each group and found that there was no significant difference in milk fat percentage among the groups. However, the dairy goats fed with total mixed ration (TMR) in Example 4 had higher content of polyunsaturated fatty acids (linoleic acid and linolenic acid) in their milk, which was significantly different from other groups.

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

[0048] Table 2 lists the average content of polyunsaturated fatty acids (expressed as a percentage of total fatty acid content) in the goat milk produced by ewes in each group 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 The meanings are the same as in Table 1.

[0051] Overall, replacing hay and alfalfa hay with sorghum hay, although slightly less effective in milk production, increased the proportion of polyunsaturated fatty acids and improved nutritional benefits.

Claims

1. A method for formulating a total mixed ration (TMR) for dairy goats comprising fresh oat hay, including... 1) Preparation of the first fermentation product: After drying the peanut straw, cut it into small pieces no longer than 2cm, soak it in citric acid solution for 24 hours, wash it twice with water, and dry it until the moisture content is 40%-50%; mix the peanut straw treated above with soybean meal and wheat bran, add Bacillus licheniformis culture medium, Aspergillus oryzae seed liquid and Saccharomyces cerevisiae seed liquid, mix thoroughly, put it into a covered container, leave it open at 35℃ for 3 days, then cover and seal it and leave it at 38℃ for 2 days to obtain the first fermentation product; 2) Preparation of the second fermentation product: Take fresh corn stalks, cut them into 2-3 cm pieces, put them into a covered container, add the first fermentation product, add Lactobacillus plantarum seed liquid, mix well, cover and anaerobic ferment for 8 weeks to obtain the second fermentation product; and 3) Preparation of total mixed ration for dairy goats: Mix fresh oat hay, sorghum hay, corn, soybean meal, wheat bran, cottonseed cake, limestone powder, sodium chloride, dicalcium phosphate, additive premix, and the second fermentation product.

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 as described in 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 the ratio of fresh corn stalks to the first fermentation product in step 2) is 10:

1.

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

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