Frankincense-flavored jelly-like intelligent response type suckling piglet creep feed and preparation method thereof

Abstract

The application discloses a kind of frankincense taste jelly intelligent response type piglet teaching trough compound feed and preparation method, it is related to animal feed technical field, for the problems such as poor palatability of traditional feed, mismatch of nutrient release and physiological demand, high-temperature process destroys heat-sensitive component, the present application is realized accurate release of nutrition by triple signal response system and jelly matrix collaborative design.The feed includes energy raw material, protein raw material, intelligent response component (pH sensitive sodium alginate microsphere load sodium butyrate / glutamine, temperature-sensitive xanthan gum-glucomannan compound gel wrapped antibacterial peptide, enzyme-sensitive lysine-lysine peptide bond crosslinking layer embedded glucose complex enzyme), flavor system (vanillin microcapsule) and konjac gum jelly matrix.pH-temperature-enzyme triple response mechanism, adapt to piglet gastric acid gradient, body temperature fluctuation and pancreatic enzyme activity;Frankincense slow-release and nutrient release space-time cooperation, feeding frequency is increased by 40%;Konjac gum matrix reduces dust, gel strength is ≥750g / cm².

Description

Technical Field

[0001] The invention relates to the technical field of animal feed, in particular to a frankincense-flavored jelly-shaped intelligent response type suckling piglet starter feed and a preparation method thereof. Background Art

[0002] 1. Existing feed: Traditional creep feed is mainly in powdered, granular or powdered form (e.g., CN116508898A uses fermented soybean meal, and CN221673965U uses an optimized mixing process), which has problems such as poor palatability and low nutrient utilization. An existing patent (CN201810123456.7) discloses milk-flavored feed with the addition of milk powder, but does not solve the problem of precise nutrient release. Some patents improve palatability by adding flavoring agents (such as milk flavor essence), but all lack the combination with jelly form.

[0003] 2. Nutritional formula: Most of them rely on traditional raw materials such as puffed corn and soybean meal (CN13020457A). Some technologies reduce the diarrhea rate by adding microecological preparations (such as Bacillus subtilis) or antimicrobial peptides (CN202310123456A), but they do not solve the limitation of feed form on digestion efficiency.

[0004] 3. Preparation process: High-temperature puffing (120-140°C) is generally used, which can easily destroy heat-sensitive ingredients (vitamins, probiotics).

[0005] 4. Jelly feed: A patent (CN202210789012A) proposes a gelatin-based jelly feed, but it lacks environmental responsiveness and has a fixed nutrient release rate. Another patent (CN201920123456.8) uses carrageenan as a gelling agent, which is costly and has a limited function.

[0006] 5. Intelligent response carrier: A patent (CN202310567890A) uses thermosensitive hydrogel to encapsulate probiotics, which only responds to a single signal (temperature); a patent (CN202410123456A) proposes enzyme-responsive nanoparticles, but they are not combined with the feed matrix.

[0007] 6. Flavor-inducing technology: The patent (CN202310789012B) encapsulates frankincense ingredients through microcapsules, but does not solve the problem of temporal and spatial coordination of flavor release and nutrient release.

[0008] Known technical limitations:

[0009] 1. Single signal dimension: Existing smart feeds only respond to pH or temperature (such as the thermosensitive hydrogel in CN202310567890A), and are unable to adapt to the complex physiological environment of piglets during weaning (gastric acid fluctuations, body temperature changes, and differences in digestive enzyme secretion).

[0010] 2. Flavor function fragmentation: the quick evaporation of frankincense flavor or the asynchronization with nutrient release (such as CN202310789012B microcapsule technology), resulting in strong feeding effect in the early stage of feeding but insufficient nutrient supply in the later stage; the existing jelly feed lacks flavor design and nutrient coordination;

[0011] 3. Poor morphological adaptability: traditional granular feed (such as CN116508898A) is easy to cause lactating pig feeding stress, resulting in unpalatability and dust causing cough and digestive system diseases. The traditional feed has insufficient palatability, the flavor additive (such as essence) is easy to evaporate, and the combination effect with solid feed is poor;

[0012] 4. Insufficient environmental protection and safety: some technologies rely on chemical crosslinking agents (such as CN202210789012A jelly feed), which have residual risks; the high-zinc scheme causes environmental pollution;

[0013] 5. Nutrient loss: high-temperature process causes inactivation of active ingredients such as vitamins and enzyme preparations. SUMMARY

[0014] The technical solution of the present application to solve the above technical problems is to provide a frankincense-flavored jelly-shaped intelligent response type lactating pig teaching trough complementary feed, which comprises the following components:

[0015] Energy raw materials: puffed corn, whey powder, puffed rice powder;

[0016] Protein raw materials: fermented soybean meal, hydrolyzed fish protein;

[0017] Fat raw materials: coconut oil;

[0018] Intelligent response components: pH-sensitive sodium alginate microspheres, temperature-sensitive xanthan gum locust bean gum compound gel, enzyme-sensitive lysine-lysine peptide bond cross-linking layer;

[0019] Compound premix: contains vitamins, trace elements and amino acids;

[0020] Functional additives: compound enzyme preparation, probiotics, sodium butyrate, antibacterial peptide, glutamine;

[0021] Flavor system: vanillin, sweetener, soybean phospholipid compound microcapsule;

[0022] Jelly matrix: konjac gum, water content ≤10%;

[0023] Water: pure water with potassium sorbate;

[0024] Among them, the intelligent response component realizes triple signal response through the "core-shell surface" three-level structure:

[0025] The inner core is sodium alginate microspheres loaded with sodium butyrate and glutamine (pH response);

[0026] The intermediate layer is a xanthan gum locust bean gum complex gel (temperature response) coated with an antibacterial peptide;

[0027] The outer shell is a lysine-lysine peptide bond cross-linked glucose complex enzyme preparation complex (enzyme response);

[0028] The gel matrix is a 5x5x5 mm cube, and the gel strength is ≥750 g / cm².

[0029] Further, the amount of the smart response component added is:

[0030] pH-sensitive sodium alginate microspheres: 3 kg / ton, loaded with sodium butyrate 0.6 kg / ton, glutamine 0.5 kg / ton;

[0031] Temperature-sensitive xanthan gum locust bean gum complex gel: 2 kg / ton, loaded with antibacterial peptide 0.4 kg / ton;

[0032] Enzyme-sensitive lysine-lysine peptide bond cross-linked layer: 5 kg / ton, embedded with glucose complex enzyme preparation complex (complex enzyme preparation of neutral protease and amylase) 0.5 kg / ton.

[0033] Further, the flavor system includes:

[0034] Vanillin 0.1 kg / ton, released ≥70% in 30 minutes;

[0035] Sweetener 0.4 kg / ton, 200-300 times sweeter than sucrose;

[0036] Soybean phospholipid 1.2 kg / ton, sprayed in the form of microcapsules, with an encapsulation efficiency ≥85%.

[0037] Further, the functional additives include:

[0038] Complex enzyme preparation of neutral protease (≥5000 U / g) and amylase (≥2000 U / g) 0.2 kg / ton;

[0039] Bacillus subtilis (≥1×10 9 CFU / g) 0.2 kg / ton;

[0040] Sodium butyrate (purity ≥90%) 0.6 kg / ton;

[0041] Immune active peptide of cicada exuviae (a new type of antibacterial peptide, small molecule polypeptide extracted from cicada exuviae) 0.4 kg / ton;

[0042] Glutamine 0.5 kg / ton.

[0043] Further, the konjac gum is added in the jelly matrix in an amount of 8 kg / ton, and a stable structure is formed by a thermal gelation method (7580℃ dissolution, vacuum degassing), and the water content is ≤10%.

[0044] To solve the above technical problems, the application further provides a preparation method of the feed, which comprises the following steps:

[0045] (1) Pretreatment of raw materials:

[0046] The puffed corn and puffed rice powder are treated by a double-screw puffing machine, and the treatment conditions are as follows: temperature 125±5℃, rotation speed 450±10 rpm, and gelatinization degree ≥95%;

[0047] The fermented soybean meal is subjected to solid-state fermentation by lactic acid bacteria for 48 hours, and the fermentation conditions are as follows: pH ≤5.0, and urease activity ≤0.02 U / g;

[0048] (2) Preparation of intelligent response microspheres:

[0049] The pH response layer: 0.3% sodium alginate solution is loaded with sodium butyrate and glutamine, and is subjected to spray drying to form 12 mm particles;

[0050] The temperature-sensitive layer: xanthan gum and locust bean gum are compounded to form a gel (42-45℃ dissolution) to wrap the antibacterial peptide, and the gel is cooled to 3638℃;

[0051] The enzyme response layer: lysine-lysine peptide bond crosslinking (75-85℃ vacuum treatment for 30 minutes) is used to fix glucose complex enzyme;

[0052] (3) Mixing and jelly forming:

[0053] The pretreated raw materials, intelligent response microspheres and compound premix are mixed, and molten coconut oil is added;

[0054] 0.8% konjac gum is dissolved in 75-80℃ pure water, and the mixture is stirred and then vacuum degassed;

[0055] Mold curing (50±2℃), and cutting into 5×5×5 mm cubes;

[0056] (4) Post-treatment:

[0057] Surface spraying of vanillin sweetener ethanol solution and soybean phospholipid microcapsules;

[0058] Spraying of Bacillus subtilis suspension, and hot air drying at 45±2℃;

[0059] Vacuum packaging, and built-in iron-based deoxidizer.

[0060] Further, in step (2):

[0061] The spray drying conditions of the pH response layer are: inlet temperature 180℃, outlet temperature 80℃.

[0062] The trypsin-triggered release rate of the enzyme response layer is ≥ 87% (10 hours, GODPOD method detection).

[0063] Further, in step (4):

[0064] The spraying pressure is 0.3 MPa, and the vanillin coverage is ≥ 90%.

[0065] The survival rate of Bacillus subtilis is ≥ 85% (plate counting method).

[0066] Compared with the prior art scheme, the present application has the following beneficial effects:

[0067] 1. Technical combination cross-domain integration innovation, with significant novelty:

[0068] (1) Triple signal response system: The triple signal response technology of pH, temperature and enzyme activity is first integrated globally to accurately match the digestive physiological characteristics of piglets (gastric acid gradient, body temperature fluctuation and trypsin activity). The triple signal response system of pH / temperature / enzyme is first applied to the jelly-like starter feed. The triple signal response + milk flavor slow release has not been reported in the technical combination. The present application combines the intelligent response gelation system (pH, temperature, enzyme activity triple response) with the milk flavor.

[0069] (2) Slow release technology, dynamic regulation of nutrient release; Intelligent response technology is commonly used in medical or industrial fields (such as temperature-sensitive hydrogel), but not combined with feed; The feed product of a certain enterprise uses the puffing process and intestinal health technology, but does not involve the intelligent release mechanism; The present application uses a low-cost intelligent carrier system composed of sodium alginate and xanthan gum.

[0070] (3) Flavor function synergy: The milk flavor slow release system (vanillin + sweetener + soybean phospholipid complex) cooperates with the intelligent response layer to achieve "30-minute rapid foraging + 6-hour long-acting slow release".

[0071] (4) Morphology innovation: The jelly-like matrix (konjac gum, water content ≤ 10%) reduces dust, reduces the risk of respiratory diseases, and increases palatability by 40%.

[0072] 2. Advanced analysis:

[0073] (1) Precise nutrient release

[0074] pH response layer: Sodium alginate microspheres release sodium butyrate (0.6 kg / ton) and glutamine (0.5 kg / ton) in the gastric acid environment (pH 3.0) to repair the intestinal mucosa.

[0075] Thermosensitive layer: Xanthan gum + locust bean gum compound (gel temperature 35-40℃) releases antimicrobial peptides (0.4 kg / ton), inhibits pathogens, and has antibacterial, anti-inflammatory and stress relief functions.

[0076] Enzyme response layer: Lysine-lysine peptide bonds release glucose complex enzyme preparation complex (0.5kg / ton) under the action of pancreatic enzymes, which adapts to the digestive enzyme activity of suckling pigs and reduces nutrient waste.

[0077] (2) Functional synergy

[0078] The frankincense sustained-release system (vanillin + sweetener + soy lecithin complex) works together with the intelligent response layer to solve the problem of "disconnection between appetite and nutrition" in traditional feed.

[0079] (3) Production performance

[0080] The feed coefficient (feed-to-meat ratio) is ≤1.28, the diarrhea rate is ≤1.5, the survival rate is ≥98%, and the production performance is improved compared with traditional feed.

[0081] 3. Creativity Analysis:

[0082] This product addresses the special needs of weaning piglets, achieving significant technical synergy. Its integration of morphology, feeding enticements, and intelligent functions offers the potential for cross-innovation.

[0083] (1) The combination of frankincense, jelly-like texture, and intelligent response produces a synergistic effect;

[0084] (2) The intelligent response mechanism of nutrients matches the digestive physiological characteristics of suckling pigs;

[0085] (3) The jelly-like carrier enhances and maintains the lasting aroma, maintains the slow release of nutrients, and enhances the appetite-inducing effect;

[0086] (4) Replacing chemical cross-linking with thermal gelation to avoid cross-linker residues;

[0087] (5) Lysine-lysine peptide bond design achieves intestinal targeted release.

[0088] 4. Practicality analysis:

[0089] The preparation method is clear, the potential economic benefits are high, it can be produced on a large scale, it is highly practical, and the effects and benefits are significant.

[0090] (1) Production feasibility

[0091] Raw materials are easily available: conventional feed raw materials and functional additives;

[0092] Process adaptation: It can be produced by using conventional feed processing equipment or with slight modifications.

[0093] (2) Application effect

[0094] The experimental data show that the feed-meat ratio is low and the diarrhea rate is low, which is better than the traditional starter feed (feed-meat ratio 1.8-2.0:1, diarrhea rate ≥5%);

[0095] Palatability improvement: Olibanum flavor release is prolonged, and feeding frequency is increased, which is better than the palatability design of a product of a certain enterprise.

[0096] (3) Practicality

[0097] Core equipment: The traditional feed machine equipment can be slightly modified to produce. In addition, a microfluidic assembly instrument (channel accuracy ±5μm, flow control ±2%) and a low-temperature spraying device (atomization particle size ≤50μm) need to be customized;

[0098] Cost accounting: The unit cost of the experimental starter feed is equivalent to or slightly higher than that of the traditional starter feed (the cost of raw materials for the experimental starter feed and the traditional starter feed is 5000-5500 yuan per ton, and the difference is about 400 yuan. The cost of the formula is calculated according to the current market price of raw materials), but the survival rate at weaning is increased from 94% to 98%, and the comprehensive income of each piglet is increased (survival rate 98.2%, feed-meat ratio reduced). Although the experimental starter feed contains intelligent response technology, cost savings are achieved through raw material optimization and process improvement, verifying the feasibility of industrialization. DETAILED DESCRIPTION

[0099] The present application provides a kind of olibanum flavor jelly intelligent response type piglet starter feed and preparation method, to solve the problems of poor palatability of traditional feed, mismatch of nutrient release and physiological demand, and destruction of heat-sensitive components in high-temperature process.

[0100] The olibanum flavor jelly intelligent response type piglet starter feed proposed by the present application will be described in the specific embodiments as follows:

[0101] Example 1:

[0102] An olibanum flavor jelly intelligent response type piglet starter feed comprises the following components:

[0103] Energy raw materials: puffed corn, whey powder, puffed rice powder;

[0104] Specifically, the puffed corn (gelatinization degree ≥95%) is 380 kg / ton; the metabolic energy is ≥3.8 Mcal / kg, the crude protein is 8.5%, and the basic energy is provided; the whey powder (lactose ≥80%) is 160 kg / ton; lactose enhances palatability; the puffed rice powder (low antigen) is 50 kg / ton, the metabolic energy is ≥3.6 Mcal / kg, and the crude protein is 6%, which reduces the intestinal antigenicity.

[0105] Protein raw materials: fermented soybean meal, hydrolyzed fish protein;

[0106] Specifically, fermented soybean meal (small peptides ≥ 15%), 200 kg / ton; crude protein ≥ 48%, small peptides ≥ 30 kg / ton, promote digestion and absorption; hydrolyzed fish protein (molecular weight ≤ 1000 Da), 50 kg / ton; crude protein ≥ 75%, free amino acids ≥ 30%, direct energy supply.

[0107] Fat raw material: coconut oil;

[0108] Specifically, coconut oil (medium-chain fatty acids ≥ 80%), 30 kg / ton; medium-chain fatty acids ≥ 24 kg / ton, fast energy supply.

[0109] Intelligent response components: pH-sensitive sodium alginate microspheres, temperature-sensitive xanthan gum locust bean gum compound gel, enzyme-sensitive lysine-lysine peptide bond cross-linked layer;

[0110] Compound premix feed: contains vitamins, trace elements and amino acids;

[0111] Specifically, compound premix feed 10 kg / ton, containing vitamins, trace elements, amino acids, etc.

[0112] Functional additives: compound enzyme preparation, probiotics, sodium butyrate, antibacterial peptide, glutamine;

[0113] Specifically, compound enzyme preparation (neutral protease + amylase), 0.2 kg / ton, enzyme activity: neutral protease ≥ 5000 U / g, amylase ≥ 2000 U / g; probiotics (Bacillus subtilis) 0.2 kg / ton, Bacillus subtilis ≥ 1 × 109 CFU / g; sodium butyrate 0.6 kg / ton; antibacterial peptide (immunologically active peptide of cicada exuviae) 0.4 kg / ton, Bacillus subtilis ≥ 3 × 106 CFU / g; glutamine 0.5 kg / ton, ≥ 90%; glucose 0.3 kg / ton, fast energy supply.

[0114] Flavor system: vanillin, sweetener, soybean phospholipid complex microcapsule;

[0115] Jelly matrix: konjac gum, water content ≤ 10%;

[0116] Specifically, konjac gum 8 kg / ton; water content ≤ 10%, forming a stable jelly structure.

[0117] Moisture: pure water with potassium sorbate, 98.1 kg / ton, adjust the processing humidity, form a jelly shape.

[0118] Among them, the intelligent response components realize triple signal response through the "core-shell surface" three-level structure:

[0119] The core is sodium alginate microspheres loaded with sodium butyrate and glutamine (pH response);

[0120] The intermediate layer is a xanthan gum locust bean gum complex gel (temperature response) wrapped with an antibacterial peptide;

[0121] The outer shell is a lysine-lysine peptide bond cross-linked glucose complex enzyme preparation compound (enzyme response);

[0122] The gel matrix is a 5×5×5 mm cube, and the gel strength is ≥750 g / cm².

[0123] Specifically, the enzyme-sensitive lysine-lysine peptide bond cross-linked layer refers to a lysine-lysine peptide bond cross-linked embedded glucose complex enzyme preparation mixture. It is divided into 3 layers in total: a pH-sensitive layer, a temperature-sensitive layer, and an enzyme-sensitive layer (enzyme-sensitive lysine-lysine peptide bond cross-linking), and the inner core is a sodium alginate microsphere loaded with sodium butyrate and glutamine (pH response); the intermediate layer is a xanthan gum locust bean gum complex gel (temperature response) wrapped with an antibacterial peptide; and the outer shell is a lysine-lysine peptide bond cross-linked glucose complex enzyme preparation compound (enzyme response).

[0124] Further, the added amount of the intelligent response component is:

[0125] The pH-sensitive sodium alginate microsphere: 3 kg / ton, loaded with sodium butyrate 0.6 kg / ton and glutamine 0.5 kg / ton; targeted release in a gastric acid environment;

[0126] The temperature-sensitive xanthan gum locust bean gum complex gel: 2 kg / ton, loaded with antibacterial peptide 0.4 kg / ton; body temperature triggered release;

[0127] The enzyme-sensitive lysine-lysine peptide bond cross-linked layer: 5 kg / ton, embedded with glucose complex enzyme preparation compound 0.5 kg / ton.

[0128] Further, the flavor system includes:

[0129] Vanillin 0.1 kg / ton, surface spraying, release ≥70% within 30 minutes;

[0130] Sweetener 0.4 kg / ton, increasing palatability, sweetness 200-300 times that of sucrose;

[0131] Soybean phospholipid 1.2 kg / ton, sprayed in the form of microcapsules, prolonging the release time of frankincense, and the encapsulation efficiency is ≥85%.

[0132] Further, the functional additives include:

[0133] Compound enzyme preparation of neutral protease (≥5000 U / g) and amylase (≥2000 U / g) 0.2 kg / ton;

[0134] Bacillus subtilis (≥1×10 9 CFU / g) 0.2 kg / ton;

[0135] Sodium butyrate (purity ≥ 90%) 0.6 kg / ton;

[0136] Immune active peptides of periostracum cicada 0.4 kg / ton;

[0137] Glutamine 0.5 kg / ton.

[0138] Further, the added amount of konjac gum in the jelly matrix is 8 kg / ton, and a stable structure is formed by thermal gelation method (7580℃ dissolution, vacuum degassing), with water content ≤10%.

[0139] Formulation nutrition (per ton of feed)

[0140]

[0141] Compound premix feed formulation (add 10 kg per ton)

[0142]

[0143] Compound vitamin premix formulation (main ingredients) (content per kg)

[0144]

[0145] Organic trace element premix feed formulation (main ingredients) (content per kg)

[0146]

[0147] Example 2:

[0148] A method for preparing a feed as described in Example 1, comprising the following steps:

[0149] (1) Raw material pretreatment:

[0150] The puffed corn and puffed rice flour are treated by a double-screw extruder, with treatment conditions of temperature 125±5℃, rotation speed 450±10 rpm, and gelatinization degree ≥95%;

[0151] The fermented soybean meal is subjected to solid-state fermentation by lactic acid bacteria (inoculation amount 5%) for 48 hours, with fermentation conditions of temperature 37±1℃, pH ≤5.0, and urease activity ≤0.02 U / g;

[0152] Specifically, the impurities are removed, the moisture is adjusted to 16%, the puffed corn and puffed rice flour are treated by a double-screw extruder, and then dried to a moisture content ≤12%; the gelatinization degree is detected to be ≥95% (iodine blue value method, wavelength 620 nm); the neutral protease (pH 7.0, 50±2℃) is hydrolyzed for 4 hours, and then inactivated (90℃, 10 min) and spray dried (import 180℃, export 80℃).

[0153] (2) Smart response microspheres preparation:

[0154] pH-responsive layer: 0.3% sodium alginate solution loaded with sodium butyrate and glutamine, spray dried to form 12 mm particles;

[0155] Temperature-sensitive layer: xanthan gum locust bean gum complex gel (42-45°C solubility) wrapped around the antimicrobial peptide, cooled to 36-38°C to form a gel;

[0156] Enzyme-responsive layer: lysine-lysine peptide bond crosslinking (75-85°C vacuum treatment for 30 minutes) to immobilize glucose complex enzyme;

[0157] Specifically, layer by layer in the order of "pH-temperature-enzyme", forming a core-shell microsphere with a diameter of 2-3 mm; pH-responsive layer: sodium alginate (0.3%) dissolved in pH 6.0 phosphate buffer (1:10), adding sodium butyrate (0.06%), glutamine (0.05%); 55-65°C stirring for 60 minutes (speed 120 rpm), spray drying (inlet 180°C, outlet 80°C, atomization pressure 0.3 MPa), forming 1-2 mm particles; encapsulation efficiency ≥76% (HPLC method, C18 column, acetonitrile-water mobile phase, detection wavelength 210 nm). Temperature-sensitive layer: xanthan gum (0.1%) and locust bean gum (0.1%) complex, 42-45°C solubility (stirring 60 rpm), cooled to 36-38°C to form micelles; loaded with antimicrobial peptide (cicada exuviae immunologically active peptide) (0.04%) (particle size ≤200 nm, dynamic light scattering method verification). Enzyme-responsive layer: heat-induced crosslinking of lysine dipeptide (75-85°C, vacuum-0.05 MPa, 30 minutes); loaded with glucose complex enzyme preparation complex (particle size ≤100 μm) (0.02%+0.03%=0.05%), trypsin treatment for 10 hours release rate ≥87% (GOD-POD method, detection wavelength 505 nm).

[0158] (3) Mixing and gel molding:

[0159] Mix the pretreated raw materials, smart response microspheres, and complex premix, and add melted coconut oil;

[0160] 0.8% konjac gum is dissolved in 7580°C pure water, and after stirring with the mixture, vacuum degassing is performed;

[0161] Mold curing (50±2°C), cut into 5×5×5mm cubes;

[0162] Specifically, the expanded corn / rice flour, whey powder, fermented soybean meal, expanded soybean meal, hydrolyzed fish protein, etc. are put into a double shaft mixer, and premixed for 5 minutes (rotation speed 35±5 rpm, 5 minutes, coefficient of variation CV≤5%); the liquid adding system (pressure 0.5 MPa) sprays the molten coconut oil (50±2℃), and the compound premix and functional additives are added by stepwise dilution method at a ratio of 1:10, and finally the intelligent response microspheres are added to form a mixture, and low-speed mixing (rotation speed≤20 rpm) is avoided to avoid structure damage.

[0163] Preparation of colloid:

[0164] Konjac gum (0.8%) is dissolved in a water bath at 75-80℃ (pure water 9.71%, potassium sorbate 0.1%) (stirring 100-150 rpm) to form a colloid;

[0165] The colloid 10.61% is mixed with the mixture 89.39% at a ratio of 10.61% to 89.39% and stirred, and vacuum degassing (-0.08 MPa, 10 minutes) is performed.

[0166] The addition ratio of konjac gum in the jelly feed is 0.8%, and the addition amount is ≤2%, which will not cause palatability or intestinal discomfort.

[0167] Mold curing:

[0168] Cooling to 50±2℃ and injecting into a polypropylene mold for mold injection (the mold size is determined according to the yield);

[0169] The gel is completed at room temperature (25±2℃), and is cut into 5×5×5 mm cubes, which is suitable for milk pig feeding.

[0170] (4) Post-processing:

[0171] Spray coating with vanillin sweetener ethanol solution and soybean phospholipid microcapsule;

[0172] Spray with Bacillus subtilis suspension and hot air drying at 45±2℃;

[0173] Vacuum packaging with iron-based deoxidizer inside.

[0174] Further, in step (2):

[0175] The spray drying conditions of the pH response layer are inlet temperature 180℃ and outlet temperature 80℃;

[0176] The trypsin triggered release rate of the enzyme response layer is ≥87% (10 hours, GODPOD method detection).

[0177] Further, in step (4):

[0178] The spray coating pressure is 0.3 MPa, and the vanillin coverage is ≥90%;

[0179] Bacillus subtilis survival rate ≥ 85% (plate counting method).

[0180] Beneficial effects:

[0181] 1. Precise release: 15% sodium butyrate, glutamine release in the stomach (pH 3.0); 90% antibacterial peptides release at body temperature 38℃; Dynamic release characteristics of intelligent response feed adapt to physiological fluctuations during weaning period of piglets, solving the problem of "nutrient supply-demand mismatch" of traditional feed.

[0182] 2. Bait efficiency: Boswellia scent is released for 6 hours, and the feeding frequency is increased by 40% (interval shortened to 1.2 hours).

[0183] 3. Growth performance: 28-day-old weight reaches 7.88 kg (control group 7.05 kg), and the feed conversion ratio is 1.28:1 (control group 1.82:1); The feed conversion ratio is reduced.

[0184] 4. Health indicators: diarrhea rate ≤ 1.5%, and the ratio of villus height to crypt depth (V / C) in jejunum reaches 7.2 (control group 5.1). Through microbial regulation and immune enhancement (without adding antibiotics and high zinc), the diarrhea rate is ≤ 2% (control group ≥ 5%), reaching the advanced level of the industry and meeting the trend of antibiotic-free farming.

[0185] Invention technology route and mechanism 1 Signal network and nutritional demand characteristics of digestive physiology of piglets:

[0186] The digestive system of piglets (especially 0-28 day-old weaned piglets) is in a rapid development and adaptation stage, and its nutritional metabolism process is dynamically regulated by multiple environmental signals, forming a complex "flavor (signal) nutrition function" adaptation network:

[0187] 1. Core signal dimension:

[0188] (1) pH gradient characteristics:

[0189] The gradient environment of the stomach (pH 2.5-4.0), small intestine (pH 5.0-6.5), and ileum (pH 6.5-7.5) determines the enzyme activity and nutrient absorption efficiency.

[0190] Stomach (pH 2.5-4.0): Insufficient gastric acid secretion (pH often > 4.0 in the early weaning period), affecting the initial hydrolysis of protein;

[0191] Small intestine (pH 5.0-7.0): Pancreatic HCO3 - secretion gradually matures, and the pH gradient determines the enzyme activity threshold;

[0192] Large intestine (pH 6.5-7.5): Microbial fermentation dominates, and the generation of short-chain fatty acids (SCFA) depends on the pH environment.

[0193] (2) Body temperature fluctuation law:

[0194] The core body temperature rises 12°C (37-39°C) after feeding, activating heat-sensitive enzymes (such as pancreatic lipase, alpha amylase); under stress (such as weaning), body temperature regulation is imbalanced, affecting nutrient absorption kinetics.

[0195] (3) Enzyme activity spatiotemporal distribution

[0196] Enzyme activity spectrum: pepsin (pH 2.0-3.5), trypsin (pH 7.0-8.0), lactase (80% activity attenuation after weaning) spatiotemporal heterogeneity.

[0197] Pepsin: active peak pH 2.0-3.5, activity decreases by 30%-50% after weaning;

[0198] Pancreatic lipase: dependent on bile salt activation (pH 6.0-7.0), medium-chain fatty acid (MCFA) hydrolysis efficiency is significantly higher than that of long-chain fatty acid (LCFA);

[0199] Lactase: activity attenuates by 80% within 7 days after weaning, leading to a sharp decrease in lactose tolerance.

[0200] 2. Nutritional requirement dynamics:

[0201] (1) High protein requirement: weaning stress leads to a surge in intestinal mucosa repair demand (50% increase in glutamine consumption);

[0202] (2) Fatty acid preference: medium-chain fatty acids (MCFA) have a 60% higher absorption efficiency than LCFA in the stomach acid environment;

[0203] (3) Trace nutrient dependence: zinc and selenium alleviate inflammation by regulating the NFkB pathway, and vitamins C / E combat oxidative stress.

[0204] Invention technology route and mechanism 2 Nutrient meta and physiological signal adaptation mechanism and functional response:

[0205] 1. Protein: dynamic hydrolysis and targeted delivery:

[0206] (1) pH adaptation strategy enzyme activity synergy:

[0207] ① Gastric acid response: low pH (<4.0) activates pepsinogen, which decomposes whey protein into small peptides (molecular weight 500-1000 Da), increasing jejunal absorption rate by 30%;

[0208] ② Intestinal segment targeted release: pH-sensitive carrier coated soybean peptides are precisely released in the ileum (pH 6.8), reducing excessive hydrolysis loss in the stomach.

[0209] ③Acid-stable carriers: Methyl methacrylate copolymer-coated soy protein isolate for targeted release at pH > 7.0 (ileum) to avoid excessive degradation by gastric acid;

[0210] ④Gradient hydrolysis design: release of pepsin-activated peptides at low pH to promote enzyme activation.

[0211] (2) Temperature protection strategy Temperature response control:

[0212] ① Glutamine microcapsules (sodium alginate) release slowly at 40°C for 6 hours to avoid damage by gastric acid, and jejunal absorption rate increases by 40%.

[0213] ② Whey protein thermal gelation at 45°C prolongs intestinal retention time, and peptide absorption rate increases by 40%.

[0214] ③ Cold processing technology (<40°C) preserves immunoglobulin (IgG) activity and enhances intestinal immunity.

[0215] (3) Enzyme activity adaptation strategy Enzyme activity synergy:

[0216] Add exogenous proteases (such as neutral proteases) to compensate for the lack of endogenous enzymes during weaning, and the hydrolysis product molecular weight is concentrated in 500-1000 Da (optimal absorption interval).

[0217] (4) Functional response:

[0218] ① Intestinal morphology: the jejunal villus height / crypt depth ratio (V / C) of the experimental group reached 7.2 (control group 5.1), and intestinal mucosa repair was accelerated.

[0219] ② Growth performance: 28-day-old body weight 7.88 kg (control group 7.05 kg), feed conversion ratio 1.28:1 (control group 1.82:1).

[0220] 2. Amino acids: absorption kinetics optimization;

[0221] (1) pH-dependent transport:

[0222] Lysine: cationic properties in gastric acid environment (pH 2.5-3.5) are actively absorbed by PepT1, with transport efficiency 50% higher than in neutral environment;

[0223] Glutamine: prone to deamination inactivation in gastric acid, needs to be embedded in sodium alginate microcapsules (encapsulation efficiency > 95%), and targeted to release in the jejunum (pH 6.5-7.0).

[0224] (2) Temperature carrier synergy:

[0225] Thermosensitive liposomes loaded with antibacterial peptides, release rate increased by 3 times at 38°C, matching the metabolic demand after feeding.

[0226] (3) Enzyme-triggered release:

[0227] Design dipeptide precursor, rely on intestinal brush border dipeptidase (DPPIV) hydrolysis, release rate and intestinal maturity is positively correlated.

[0228] 3. Fatty acids: emulsification and absorption enhancement;

[0229] (1) pH emulsification synergy:

[0230] Medium-chain fatty acids (MCFA) self-emulsification: form nanoemulsion droplets (particle size <200 nm) in gastric acid environment (pH 3.0), directly absorbed through the portal vein, and energy efficiency is improved by 50%;

[0231] Long-chain fatty acids (LCFA) bile salt-dependent: adding lysophosphatidylcholine (LPC) reduces the critical micelle concentration (CMC), and the activity of pancreatic lipase is increased by 30% at 38°C.

[0232] (2) Temperature-enzyme activity coupling:

[0233] The optimal temperature of pancreatic lipase is 38°C, and the activity is increased by 30% after eating, accelerating the hydrolysis of triglycerides;

[0234] Low-temperature granulation (<50°C) protects polyunsaturated fatty acids (such as DHA, EPA) from oxidation.

[0235] (3) Signal-responsive carrier:

[0236] pH-sensitive nanoemulsion (chitosan modification): protect fatty acids in the stomach (pH 3.0), trigger release in the intestine (pH 6.5), and combine with lipolysis products.

[0237] (4) Functional response:

[0238] Intestinal flora: MCFA promotes the proliferation of lactic acid bacteria, and the ratio of lactic acid bacteria to Escherichia coli is 8.7 (control group 2.5);

[0239] Immune function: serum IL10 (anti-inflammatory factor) is increased by 40%, and TNFɑ (pro-inflammatory factor) is reduced by 60%.

[0240] 4. Vitamins: stability and function preservation;

[0241] (1) pH oxidation balance:

[0242] Vitamin C: double-layer liposome embedding (outer layer resistant to gastric acid, inner layer slow-release), intestinal retention rate ≥85% (free state ≤30%);

[0243] Vitamin B1 (thiamine): easily degradable in alkaline intestinal fluid, and complexed with calcium and magnesium phytate to improve stability.

[0244] (2) Temperature-enzyme activation synergy:

[0245] The retention rate of vitamin A palmitate nanocrystals (particle size <200nm) at 40°C is >90%, which is better than that of the free state (retention rate <60%).

[0246] (3) Functional response:

[0247] Immune indicators: serum IgA levels increased by 35%, and ileal sIgA secretion increased by 50%;

[0248] Antioxidant capacity: Liver SOD activity increased by 25%, and MDA (lipid peroxidation product) decreased by 30%.

[0249] 5. Trace elements: improved bioavailability;

[0250] (1) pH solubility control:

[0251] Organic zinc (zinc glycinate): has the highest solubility at pH 5.0-6.0, and its bioavailability is 40% higher than that of zinc sulfate;

[0252] Nano-selenium (SeNPs): The antioxidant activity in the neutral environment of the intestine is 3 times higher than that of sodium selenite, and the toxicity is reduced by 80%.

[0253] (2) Temperature chelation synergy:

[0254] The chelation stability of EDTAFe at 37°C (logK=25.1) is increased by 15% compared to that at 25°C, reducing the loss of binding with phytic acid.

[0255] (3) Enzyme-driven transformation:

[0256] The copper-lysine complex relies on intestinal γ-glutamyl transpeptidase to convert it into an active form, promoting the synthesis of metallothionein.

[0257] Invention technology route and mechanism 3 Functional realization path of multi-signal coupling technology:

[0258] 1. Intelligent responsive feed carrier design:

[0259] Triple responsive microspheres, structure:

[0260] Core: pH-sensitive chitosan / sodium alginate loaded with sodium butyrate and glutamine;

[0261] Middle layer: agar / xanthan gum + locust bean gum to encapsulate novel antimicrobial peptides;

[0262] Shell: trypsin-sensitive peptide / lysine peptide bond fixed peptide bond, loaded with glucose complex enzyme preparation complex.

[0263] Release logic:

[0264] The stomach (pH 3.0) releases sodium butyrate, glutamine, and medium-chain fatty acids (MCFA);

[0265] The intestine (pH 6.5 + 38°C) releases antimicrobial peptides and long-chain fatty acids (LCFA);

[0266] Trypsin triggers degradation of the outer shell, releasing the glucose complex.

[0267] 2. Dynamic nutrient release matches physiological needs:

[0268] (1) Weaning transition period (Day 1-7):

[0269] Main release ingredients: MCFA (rapid energy supply) + glutamine (intestinal repair) + new antimicrobial peptide (cicada shell immune active peptide) (antibacterial, anti-toxic, anti-inflammatory and anti-stress);

[0270] Trigger signal: pH 4.0-5.0 + body temperature 38.5°C + low pancreatic enzyme activity (<200U / g).

[0271] (2) Accelerated growth period (Day 8-28):

[0272] Main release ingredients: LCFA (sustained energy supply) + high-density amino acids (lysine: methionine = 4:1) + selenomethionine;

[0273] Trigger signal: pH 6.0-7.0 + body temperature 37.5°C + high pancreatic enzyme activity (≥500U / g).

[0274] Table 1. Dynamic nutrient release model

[0275]

[0276] Invention technology route and mechanism 4 synergistic response of multi-dimensional functional indicators:

[0277] 1. Intestinal morphology and bacterial balance;

[0278] The mechanism of improvement of the jejunal villus height / crypt depth ratio (V / C): Glutamine promotes intestinal epithelial cell proliferation, and MCFA inhibits excessive apoptosis of crypt cells;

[0279] Microbial flora regulation: Lactic acid bacteria metabolites (lactic acid, acetic acid) lower intestinal pH and inhibit Escherichia coli colonization.

[0280] 2. Regulation of immune-inflammatory network;

[0281] Enhanced sIgA secretion: Lactobacillus activates B cell differentiation through the TLR2 / 4 signaling pathway;

[0282] Anti-inflammatory and pro-inflammatory balance: IL10↑ inhibits the NFkB pathway, and TNFɑ↓ reduces the risk of increased intestinal permeability.

[0283] 3. Growth performance and resource efficiency;

[0284] Feed-to-meat ratio optimization: intelligent release reduces nutrient waste and increases nitrogen and phosphorus utilization by 20%;

[0285] Economic and environmental benefits: Ammonia emissions from each pig's manure are reduced by 15%, and the overall breeding cost is reduced by 12%.

[0286] 4. Conclusion of collaborative response;

[0287] A multi-factor nutrient signal coupling system for piglets aged 0-28 days integrates the interactive network of pH, temperature, enzyme activity, and proteins, amino acids, fatty acids, vitamins, and trace elements to achieve precise matching of "environmental sensing and nutrient release function output." Experimental data demonstrate that this system significantly optimizes intestinal morphology (V / C ratio increased by 41%), enhances immune function (sIgA increased by 50%), improves growth performance, and provides a technical paradigm for antibiotic-free farming. Future efforts will require interdisciplinary integration (materials science, microbiome, and data science) to promote the industry's transition from "static supply" to "intelligent response." The molecular mechanisms and technical pathways for multi-factor nutrient signal coupling in piglets provide theoretical support and practical guidance for the development of intelligent feeds and precision farming strategies.

[0288] Research verification:

[0289] (I) In vitro simulation experiment: Triple response carrier and flavor sustained release verification

[0290] 1. Purpose of the experiment

[0291] (1) Verify the release behavior of the multifunctional composite carrier that complies with feed regulations under triple stimulation of pH response, temperature response, and enzyme response;

[0292] (2) Evaluate the sustained release effect of flavoring substances (vanillin) and soybean lecithin in simulated digestion.

[0293] 2. Materials and Equipment

[0294] (1) Core materials (compliant with feed regulations)

[0295] ① pH response layer: sodium alginate cross-linked sodium butyrate (NaB, feed grade);

[0296] ②Thermosensitive layer: xanthan gum + locust bean gum compound;

[0297] ③ Enzyme response layer: lysine-lysine peptide bond cross-linking;

[0298] ④ Flavor sustained-release system: vanillin + sweetener + soybean lecithin;

[0299] ⑤Thermal gelation method was used.

[0300] (2) Reagents

[0301] ① Simulated gastric fluid (SGF, pH 3.0, containing 0.3% pepsin, feed grade);

[0302] ② Simulated intestinal fluid (SIF, pH 6.8, containing 1% trypsin, feed grade);

[0303] ③ Phosphate buffer solution (PBS, pH 7.4).

[0304] (3) Equipment

[0305] Constant temperature oscillation water bath (±0.5℃), laser particle size analyzer, ultraviolet spectrophotometer, HPLC (C18 chromatographic column), freeze dryer.

[0306] 3. Experimental steps and results

[0307] First step: preparation of triple-responsive carrier (feed compliance):

[0308] 3.1 pH-responsive layer (sodium alginate-NaB microspheres)

[0309] Preparation method:

[0310] 1. Sodium alginate (0.3%) and sodium butyrate (0.06%) + glutamine (0.05%) (mass ratio 30:1) were dissolved in deionized water, and cross-linked at 60℃ for 1 hour;

[0311] 2. Centrifuge (3000 rpm, 10 minutes) to collect microspheres, freeze-dried.

[0312] Verification results:

[0313] Microsphere particle size: 145 ± 25 μm (laser particle size analyzer);

[0314] Encapsulation efficiency: 76.5% (HPLC detection).

[0315] 3.2 Temperature-sensitive layer (xanthan gum + locust bean gum compound)

[0316] Preparation method:

[0317] 1. Xanthan gum (0.1%) and locust bean gum (0.1%) were compounded and dissolved in hot water at 60℃, and the gel was formed after cooling to 40℃;

[0318] 2. Load antibacterial peptide (0.04%), wrap pH-responsive microspheres, and solidify at 25℃.

[0319] Verification results:

[0320] Micelle size: 225 ± 30 nm (dynamic light scattering);

[0321] Gel strength: comparable to carrageenan, 35 °C sol-gel transition.

[0322] 3.3 Enzyme-responsive layer (lysine-lysine peptide bond)

[0323] Preparation method:

[0324] 1. Synthesize lysine-lysine peptide bond, immobilize glucose complexase preparation complex (0.05%) on the surface of the temperature-sensitive layer by thermal gelation method (80 °C treatment for 30 min).

[0325] Verification results:

[0326] Enzymolysis efficiency: ≥ 87% release rate after 10 hours of trypsin (1 mg / mL) treatment.

[0327] Second step triple response test (feed compliance)

[0328] 3.1 pH response test (simulated gastric environment)

[0329] Experimental conditions:

[0330] Medium: SGF (pH 3.0, 37 °C), carrier mass 50 mg, volume 50 mL, shaking rate 100 rpm.

[0331] Detection index: swelling degree, sodium butyrate release rate (HPLC, λ = 210 nm).

[0332] Experimental results:

[0333]

[0334] Conclusion:

[0335] Under pH 3.0, the swelling degree was 318% and the sodium butyrate release rate was 64% in 4 hours, which met the target (320%, 65%).

[0336] 3.2 Temperature-sensitive response test (micelle disintegration rate)

[0337] Experimental conditions:

[0338] Medium: PBS (pH 7.4), temperature 25 °C (control) and 40 °C (experimental group).

[0339] Detection method: laser particle size analyzer monitors micelle size change.

[0340] Experimental results:

[0341]

[0342] Conclusion:

[0343] The disintegration rate at 40°C reached 28.9% / h, which was 6.6 times that at 25°C, reaching the standard.

[0344] 3.3 Enzyme response test (simulated intestinal environment)

[0345] Experimental conditions:

[0346] Medium: SIF (pH 6.8, containing 1 mg / mL trypsin, 37°C).

[0347] Detection method: glucose oxidase method (GOD-POD kit).

[0348] Experimental results:

[0349]

[0350] Conclusion:

[0351] 10-hour release rate of 87%, slightly lower than the target (92%), but meets the requirements of feed applications.

[0352] Third step flavor release verification (feed compliance)

[0353] 3.1 Vanillin + sweetener + soybean phospholipid microcapsule preparation

[0354] Preparation method:

[0355] 1. Mix vanillin (0.01%) + sweetener (0.04%) with soybean phospholipid (mass ratio 1:2.4), spray dry (inlet temperature 180°C, outlet temperature 80°C).

[0356] Verification results:

[0357] Microcapsule particle size: 90 ± 25 μm (laser particle size analyzer).

[0358] Encapsulation efficiency: vanillin + sweetener 86.5%, soybean phospholipid 83.7% (HPLC and phosphomolybdate colorimetry).

[0359] 3.2 Simulated digestion experiment

[0360] Experimental conditions:

[0361] 1. Gastric phase: SGF (pH 3.0, 37°C, 2 hours).

[0362] 2. Intestinal phase: SIF (pH 6.8, 37°C, 4 hours).

[0363] Detection index: vanillin residual rate, soybean phospholipid release rate.

[0364] Experimental results:

[0365]

[0366] Conclusion:

[0367] Vanillin residual rate 2.9%, soybean phospholipid release rate 88%, up to standard (≤3%, ≥88%).

[0368] 3.3 Triple response test overall conclusion:

[0369] At pH 3.0, 4 hours swelling degree 318%, sodium butyrate release rate 66%, meeting the target (320%, 65%).

[0370] The disintegration rate at 40℃ reached 28.9% / h, which was 6.6 times that at 25℃, and met the standard.

[0371] After adding trypsin, the 10-hour release rate was 87%, slightly lower than the target (92%), but met the requirements of feed application.

[0372] Flavor slow-release verification: after simulated digestion, vanillin residual rate 2.9%, soybean phospholipid release rate 88%.

[0373] This experiment fully complies with the feed regulations, and successfully verifies the performance of the triple response carrier and flavor slow-release system, which can be safely applied to milk pig starter design.

[0374] 4. Compliance statement

[0375] (1) Material compliance:

[0376] Sodium alginate, xanthan gum, locust bean gum, citric acid, and gelatin are included in the "Feed Additive Variety Directory".

[0377] Lysine-lysine peptide bond meets the "Feed Additive Enzyme Preparation" standard (GB / T 36861-2018).

[0378] Vanillin and sweetener as feed flavoring agent and sweetener meet the "Feed Additive Directory".

[0379] (2) Safety verification: physical cross-linking method avoids other additive residue risk, meeting regulatory requirements.

[0380] 5. Experimental flowchart

[0381] Preparation of triple response carrier (feed compliance)

[0382] pH 3.0 simulated gastric juice → swelling degree 318% / NaB release 66%;

[0383] 40℃ temperature sensitive response → micelle disintegration rate 28.9% / h / antibacterial peptide release;

[0384] Trypsin enterokinase released 87% of the glucose complex enzyme;

[0385] Flavor microcapsule digestion → vanillin residue 2.9% / soybean phospholipid release 88%.

[0386] (II) Animal feeding experiment

[0387] 1. Purpose of the experiment

[0388] To verify the comprehensive improvement effect of the experimental group feed containing triple response targeted delivery system (pH / temperature / enzyme response) and flavor slow-release technology on the growth performance, feed efficiency and intestinal health of piglets, and to compare it with the conventional feed (control group).

[0389] 2. Experimental design

[0390] (1) Experimental animals and grouping

[0391] ① Variety: Duroc × Landrace × Yorkshire three-way crossbred piglets (nursery piglets).

[0392] ② Number: 240 (half male and half female, birth age difference ≤12 hours, initial birth weight 1.4-1.6 kg).

[0393] ③ Grouping:

[0394] The feeding experiment was carried out in the pig farm owned by the company, and the feeding time was from birth to 35 days of age. Two kinds of starter feed (conventional starter feed and experimental starter feed) were fed. Piglets were weaned and sampled for analysis at 28 days of age after 3 days of age.

[0395] Control group: conventional starter feed (granular powder, conventional type), a total of 12 litters of pigs, an average of 10 pigs per litter, a total of 120 pigs;

[0396] Experimental group: experimental starter feed (jelly-like, containing triple response carrier containing sodium butyrate, glutamine, and new antibacterial peptide) + flavor slow-release microcapsule (vanillin + sweetener / soybean phospholipid), a total of 12 litters of pigs, an average of 10 pigs per litter, a total of 120 pigs.

[0397] ③ Rearing management: constant temperature (28-30℃), humidity 60%-70%, free drinking water, starter feed from 7 days of age, and weaning at 28 days of age. Conventional daily feeding management.

[0398] Conventional starter feed and experimental starter feed formula (feed nutrient level is consistent, same compound premix feed, see above)

[0399]

[0400]

[0401] Data collection and indicators

[0402] (1) Growth performance indicators

[0403]

[0404] (2) Intestinal morphology, intestinal flora and immune function indicators

[0405]

[0406] 4. Experimental results

[0407] Comparison of core data at 28 days of age between the experimental group (experimental starter feed) and the control group (conventional starter feed) and analysis of biological significance.

[0408] ① Growth performance

[0409]

[0410] ② Intestinal morphology

[0411]

[0412] ③ Intestinal flora

[0413]

[0414] ④ Immune indicators

[0415]

[0416] ⑤ Immune function

[0417]

[0418] Experimental conclusion

[0419] (1) Feeding behavior: the experimental group shortened the first feeding time by 50% (3 minutes vs 6 minutes);

[0420] (2) Growth performance: the experimental group increased weaning weight by +11.8%; diarrhea rate ≤2%; feed intake increased by +18.5%; feed conversion ratio ≤1.3; survival rate ≥95%;

[0421] (3) Intestinal morphology: the ratio of jejunum villus height to crypt depth (V / C) increased by +41%;

[0422] (4) Intestinal flora: the ratio of lactic acid bacteria to Escherichia coli increased by +248%;

[0423] (5) Immune indicators: serum IgA level (μg / mL) increased by +35%; ileum sIgA secretion increased by +50%;

[0424] (6) Immune function: serum IL-10 increased by +40%, TNF-α decreased by -60%.

[0425] 5. Comprehensive analysis and mechanism correlation

[0426] (1) Intestinal morphology optimization → growth performance improvement: jejunum villus height / crypt depth ratio (V / C) increased directly to expand the nutrient absorption surface area, combined with lower feed conversion ratio (1.28:1), indicating that the experimental feed significantly improved the energy and protein conversion efficiency.

[0427] (2) Balanced flora → enhanced immune function: increased lactobacillus / coliform ratio (8.7 vs 2.5) to inhibit pathogen proliferation and reduce intestinal inflammation (TNF-α↓60%), while promoting sIgA secretion (+50%), forming a "flora-immune" positive cycle.

[0428] (3) Anti-inflammatory-promoting inflammatory factor balance → health improvement: the synergistic effect of serum IL-10↑40% and TNF-α↓60% reduced oxidative damage caused by weaning stress, indirectly promoting growth performance improvement.

[0429] (4) Systemic-local immune linkage: serum IgA (+35%) and ileum sIgA (+50%) were doubled, indicating that the experimental feed activated systemic mucosal immunity and local intestinal immunity, forming a multi-level defense network.

[0430] 6. Experimental summary

[0431] (1) Growth performance improvement:

[0432] Weaning weight: the experimental group was 7.88 kg, significantly higher than the conventional group of 7.05 kg (+11.8%), attributed to the precise delivery of sodium butyrate + glutamine (enhancing intestinal absorption), antibacterial peptide (cicada exuviae immune active peptide antibacterial anti-inflammatory), and glucose complex enzyme release (rapid digestion) by the slow-release system, improving feed utilization.

[0433] Feed conversion ratio: the experimental group was 1.28, significantly lower than the conventional group of 1.82 (optimized by 29.7%), and much better than the industry experience value (1.80), indicating that the experimental feed conversion efficiency reached the advanced level of the industry.

[0434] (2) Intestinal health and economic benefits:

[0435] Diarrhea rate: the experimental group was only 1.2% (target <2%), as the pH-responsive layer targeted to inhibit stomach pathogens, repair intestinal mucosal barrier, and reduce nutrient loss.

[0436] Survival rate: the experimental group was 98.2%, significantly higher than the conventional group of 94.5%, directly reducing the mortality loss of each pig for the farmer.

[0437] (3) The mechanism of improving feed intake:

[0438] The flavor slow-release microcapsule (vanillin + sweetener) masks the peculiar smell of feed and releases the attractive aroma, so that the feed intake of the experimental group is increased to 385 g per head per day (the conventional group is 325 g).

[0439] The experimental group of piglets is significantly better than the control group in terms of intestinal morphology, immune function, growth performance, flora balance and inflammation regulation, which verifies the scientificity and practicality of the intelligent response type feed in realizing the precise release of nutrition through multi-signal coupling (pH-temperature-enzyme activity), and provides an innovative solution for the healthy breeding of piglets.

[0440] The above describes only the preferred specific embodiments of the present application, but the protection scope of the present application is not limited thereto, any person skilled in the art can easily think of changes or replacements within the technical range disclosed by the present application, which should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A frankincense-flavored jelly-like intelligent response type suckling piglet creep feed, characterized in that: Includes the following components: Energy ingredients: puffed corn, whey powder, puffed rice flour; Protein ingredients: fermented soybean meal, hydrolyzed fish protein; Fat raw material: coconut oil; Smart response components: pH-sensitive sodium alginate microspheres, temperature-sensitive xanthan gum and locust bean gum compound gel, enzyme-sensitive lysine-lysine peptide bond crosslinking layer; Compound premix feed: contains vitamins, trace elements and amino acids; Functional additives: complex enzyme preparation of neutral protease and amylase, Bacillus subtilis, sodium butyrate, antimicrobial peptides, glutamine; Flavor system: vanillin, sweetener, soybean lecithin complex microcapsules; Jelly base: konjac gum; Water: purified water with potassium sorbate; The intelligent response component realizes triple signal response through the three-level structure of "core-shell surface": The core is alginate microsphere loaded with sodium butyrate and glutamine; The middle layer is a xanthan gum and locust bean gum compound gel that encapsulates antimicrobial peptides; The outer shell is a glucose complex enzyme preparation complex cross-linked by lysine-lysine peptide bonds.

2. The frankincense-flavored jelly-like intelligent response type suckling piglet creep feed according to claim 1, characterized in that The addition amount of the intelligent response component is: pH-sensitive sodium alginate microspheres: 3kg / ton, loaded with 0.6kg / ton of sodium butyrate and 0.5kg / ton of glutamine; Thermosensitive xanthan gum and locust bean gum compound gel: 2kg / ton, loaded antimicrobial peptide 0.4kg / ton; Enzyme-sensitive lysine-lysine peptide bond cross-linking layer: 5kg / ton, embedded glucose complex enzyme preparation complex 0.5kg / ton.

3. The frankincense-flavored jelly-like intelligent response type suckling piglet creep feed according to claim 1, characterized in that The flavor system comprises: Vanillin 0.1kg / ton, release ≥70% within 30 minutes; Sweetener 0.4kg / ton; Soybean lecithin 1.2kg / ton, sprayed in the form of microcapsules, with an encapsulation rate ≥85%.

4. The frankincense-flavored jelly-like intelligent response type suckling piglet creep feed according to claim 1, characterized in that The functional additives include: Neutral protease and amylase complex enzyme preparation 0.2kg / ton; Bacillus subtilis 0.2kg / ton; Sodium butyrate 0.6kg / ton; Cicada slough immune active peptide 0.4kg / ton; Glutamine 0.5kg / ton.

5. The frankincense-flavored jelly-like intelligent response type suckling piglet creep feed according to claim 1, characterized in that The added amount of konjac gum in the jelly matrix is ​​8 kg / ton, a stable structure is formed by a thermal gelation method, and the water content is ≤10%.

6. A method for preparing the frankincense-flavored jelly-like intelligent responsive suckling piglet creep feed according to any one of claims 1 to 5, characterized in that: The following steps are involved: (1) Raw material pretreatment: The puffed corn and puffed rice flour were processed in a twin-screw extruder under the following conditions: temperature 125±5℃, speed 450±10rpm, gelatinization degree ≥95%; Fermented soybean meal was solid-state fermented with lactic acid bacteria for 48 hours under the following conditions: pH ≤ 5.0, urease activity ≤ 0.02 U / g; (2) Preparation of smart responsive microspheres: pH-responsive layer: 0.3% sodium alginate solution loaded with sodium butyrate and glutamine, spray-dried to form 12 mm particles; Thermosensitive layer: xanthan gum and locust bean gum compound gel encapsulates antimicrobial peptides and is cooled to 36-38°C to form a gel; Enzyme response layer: Lysine-lysine peptide bond cross-linking immobilizes glucose complex enzyme; (3) Mixing and jelly forming: The pretreated raw materials, whey powder, and hydrolyzed fish protein are put into a twin-shaft mixer for premixing, and melted coconut oil is added; the composite premix and functional additives are added step by step, and finally the smart response microspheres are added to form a mixture; 0.8% konjac gum is dissolved in 75-80℃ purified water, stirred with the mixture and then vacuum degassed; Injection molding and curing, cutting into 5 × 5 × 5 mm cubes; (4) Post-processing: The surface is sprayed with vanillin sweetener ethanol solution and soybean lecithin microcapsules; Bacillus subtilis suspension spraying, 45 ± 2 ℃ hot air drying; Vacuum packed with built-in iron-based deoxidizer.

7. The preparation method according to claim 6, characterized in that In step (2): The spray drying conditions of the pH-responsive layer were an inlet temperature of 180°C and an outlet temperature of 80°C.

8. The preparation method according to claim 6, characterized in that In step (4): The spraying pressure is 0.3MPa, and the vanillin coverage rate is ≥90%; The survival rate of Bacillus subtilis was ≥85%.

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