Fermented poultry feed and preparation method thereof

Abstract

The invention discloses a fermentation type poultry feed and a preparation method thereof, the fermentation type poultry feed comprises a fermentation inoculant and a fermentation substrate suitable for the fermentation type poultry feed, the fermentation inoculant suitable for the fermentation type poultry feed comprises bacillus atrophaeus (preservation number: CCTCC NO: M 2015765) and hansenula polymorpha (preservation number: CCTCC NO: M 20221245), and the fermentation substrate suitable for the fermentation type poultry feed comprises bacillus atrophaeus (preservation number: CCTCC NO: M 2015765) and hansenula polymorpha (preservation number: CCTCC NO: M 20221245). The fermentation substrate comprises fungus chaff powder, corncob powder, wheat bran powder, soybean meal powder, monopotassium phosphate, calcium carbonate and sugar, and the fungus chaff powder is prepared after black fungus is cultivated with the mulberry twig edible fungus cultivation material; when the feed prepared by the invention is used for feeding the broiler chickens, the feed-gain ratio in the feeding process can be effectively reduced, the feed utilization rate is increased, the immunity of the broiler chickens in the feeding process can be remarkably improved, and the meat quality of the broiler chickens is improved to a certain extent.

Description

Technical Field

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

[0002] Mushroom residue, also known as mushroom residue or waste mushroom bags, refers to the culture medium left after the harvest of edible fungi (fruiting bodies) using various agricultural and forestry byproducts (such as wood chips, straw, corn cobs, cottonseed hulls, and sugarcane bagasse) as a substitute for edible fungi cultivation. It is not purely waste, but rather a biomass resource composed of unconsumed culture medium, abundant mycelial debris, microbial metabolites, and crude fiber converted by edible fungi enzymes.

[0003] During their growth, edible fungi secrete large amounts of cellulases, hemicellulases, lignin peroxidases, and laccases, which deeply biodegrade and transform complex macromolecular organic matter in the culture medium. This process significantly alters the chemical composition and nutritional value of the raw material, giving the fungus bran unique nutritional properties.

[0004] Although mushroom bran itself has certain feeding value, its direct application still faces many challenges: mushroom bran is easy to mold and has a high crude fiber content, which limits its digestibility in monogastric poultry (especially young poultry). In addition, its nutritional content and digestibility still have room for improvement.

[0005] Fermented feed refers to the use of beneficial microorganisms to process feed raw materials under suitable conditions. Through the metabolic activities of microorganisms, large molecular substances (such as cellulose, protein, fat, etc.) are degraded and small molecular nutrients (such as organic acids, amino acids, vitamins, enzymes, antibacterial substances, etc.) are synthesized. At the same time, it can improve the physical properties (such as acidity, flavor, texture, etc.) and nutritional value of the feed.

[0006] Given the nutritional value of mushroom bran and the significant advantages of fermentation technology, using it as a primary raw material for microbial fermentation is an effective way to enhance its feed value. Furthermore, through specific fermentation processes, the nutritional content of mushroom bran can be further enriched, making it a high-quality fermented poultry feed ingredient. Summary of the Invention

[0007] In view of the above-mentioned prior art, the purpose of the present invention is to provide a fermented poultry feed and a preparation method thereof. The use of this feed for poultry feeding can effectively reduce the feed-to-weight ratio during the feeding process, significantly improve the feed utilization rate of broilers during the feeding process, significantly improve the immunity of broilers during the feeding process, and also have a certain improvement effect on the meat quality of broilers.

[0008] To achieve the above object, the present invention adopts the following technical solutions:

[0009] A first aspect of the present invention provides a fermentation agent for fermenting feed, wherein the fermentation agent comprises Bacillus atrophaeus and Hansenula viticola.

[0010] Preferably, the fermentation bacteria agent comprises Bacillus atrophaeus and Hansenula viticola at a viable cell count ratio of 1:0.5-1.5.

[0011] Preferably, the accession number of the Bacillus atrophaeus is CCTCC NO: M 2015765; the accession number of the Hansenula viticola is CCTCC NO: M20221245.

[0012] A second aspect of the present invention provides a fermented poultry feed, which includes a fermentation strain and a fermentation substrate, wherein the fermentation strain includes the fermentation agent described in the first aspect; and the fermentation substrate includes fungus bran powder, corn cob powder, wheat bran powder, potassium dihydrogen phosphate, calcium carbonate, soybean meal powder and sugar.

[0013] Preferably, the mushroom residue powder is obtained by crushing edible mushroom residue.

[0014] The third aspect of the present invention provides a method for preparing the fermented poultry feed according to the second aspect, the method comprising the following steps:

[0015] A1: Mix mushroom bran powder, corn cob powder, wheat bran powder, potassium dihydrogen phosphate, calcium carbonate, soybean meal powder, and sugar to obtain a mixed powder.

[0016] A2: Add deionized water to the mixed powder and mix well to obtain a fermentation substrate;

[0017] A3: Inoculate the fermentation bacteria into the fermentation substrate and ferment at a certain temperature for 3-9 days. After the fermentation is completed, sterilize, bag and store in the dark.

[0018] Preferably, the mixed powder comprises mushroom bran powder, corn cob powder, wheat bran powder, soybean meal powder, potassium dihydrogen phosphate, calcium carbonate and sugar in a mass ratio of 8-10:2-4:3-5:1-3:0.2-0.4:0.2-0.4:1-3.

[0019] Preferably, the water content of the fermentation substrate is 40-50 wt%;

[0020] Preferably, the amount of fermentation agent added per ton of fermentation substrate is 200-300g;

[0021] Preferably, the certain temperature is 30-35°C;

[0022] Preferably, the sugar is at least one of sucrose, glucose, fructose and maltose.

[0023] Beneficial effects of the present invention:

[0024] The present invention prepares a fermented poultry feed by fermenting a fermentation substrate consisting of mushroom bran powder, corn cob powder, wheat bran powder, potassium dihydrogen phosphate, calcium carbonate, soybean meal powder, and sugar using Bacillus atrophaeus (preservation number: CCTCC NO: M 2015765) and Hansenula vitis spores (preservation number: CCTCC NO: M20221245) with a specific viable cell count ratio. The fermented poultry feed is then fed to broilers. Experimental results show that the feed / body weight ratio of the broilers is significantly reduced after feeding the broilers with the feed, the feed utilization rate of the broilers is significantly improved during the feeding process, the immunoglobulin content in the serum of the broilers is also significantly increased, and the meat quality of the poultry fed with the feed is also improved. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0026] It should be noted that the following detailed descriptions are exemplary and intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention belongs.

[0027] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, they indicate the presence of features, steps, operations and / or combinations thereof.

[0028] It should be pointed out that the mushroom residue powder used in the present invention is obtained by crushing the mushroom residue obtained by cultivating black fungus with the mulberry branch edible fungus cultivation material disclosed in Example 1 of the patent "DNJ high-retention and high nutritional value mulberry branch edible fungus cultivation material and its preparation method (publication number: CN117770061B)".

[0029] The accession number of the Bacillus atrophaeus used in the present invention is: CCTCC NO: M 2015765 (this strain has been disclosed in the patent "Method for preventing and treating cruciferous clubroot using Bacillus atrophaeus BA-7" (application number: CN201610585068.X)); the accession number of the Hansenula vitis vinifera used is: CCTCC NO: M20221245 (this strain has been disclosed in the patent "A method for improving the flavor of mulberry wine by screening aroma-producing yeast from mulberry fruits" (application number: CN202210958186.6)).

[0030] The corncob powder, wheat bran powder, potassium dihydrogen phosphate, calcium carbonate, soybean meal powder and sucrose used in the present invention are all commercially available products.

[0031] Example 1: Fermented poultry feed raw material and preparation method thereof

[0032] Feed 1:

[0033] Fermentation substrate: mushroom bran powder, corn cob powder, wheat bran powder, soybean meal powder, potassium dihydrogen phosphate, calcium carbonate, sucrose in a mass ratio of 9:3:4:2:0.3:0.3:2;

[0034] Fermentation bacteria: Bacillus atrophaeus and Hansenula viticola with a viable cell count ratio of 1:1;

[0035] The accession number of the Bacillus atrophaeus is CCTCC NO: M 2015765, and the accession number of the Hansenula viticola is CCTCC NO: M20221245.

[0036] Preparation method:

[0037] A1: Mix the fermentation substrates evenly to obtain a mixed powder;

[0038] A2: adding deionized water to the mixed powder and mixing uniformly to obtain a fermentation substrate; wherein the moisture content of the fermentation substrate is 50 wt %; and sterilizing the fermentation substrate by irradiation;

[0039] A3: The fermentation agent is evenly inoculated into the fermentation substrate, and the total viable count of the fermentation agent is 6×10 6 CFU / g, fermented at 32°C for 7 days, sterilized by irradiation after fermentation, bagged and stored away from light;

[0040] Among them, 250g of fermentation bacteria agent is added to each ton of fermentation substrate.

[0041] Feed 2:

[0042] Fermentation substrate: mushroom bran powder, corn cob powder, wheat bran powder, soybean meal powder, potassium dihydrogen phosphate, calcium carbonate, sucrose in a mass ratio of 8:4:3:3:0.2:0.4:3;

[0043] Fermentation agent: Bacillus atrophaeus and Hansenula viticola with a viable cell count ratio of 1:0.5;

[0044] The accession number of the Bacillus atrophaeus is CCTCC NO: M 2015765, and the accession number of the Hansenula viticola is CCTCC NO: M20221245.

[0045] Preparation method:

[0046] A1: Mix the fermentation substrates evenly to obtain a mixed powder;

[0047] A2: adding deionized water to the mixed powder and mixing uniformly to obtain a fermentation substrate; wherein the moisture content of the fermentation substrate is 40 wt %; and sterilizing the fermentation substrate by irradiation;

[0048] A3: The fermentation agent is evenly inoculated into the fermentation substrate, and the total viable count of the fermentation agent is 6×10 6 CFU / g, fermented at 30℃ for 4 days, sterilized by irradiation after fermentation, packed in bags and stored away from light;

[0049] Among them, 300g fermentation agent is added per ton of fermentation substrate.

[0050] Feed 3:

[0051] Fermentation substrate: mushroom bran powder, corn cob powder, wheat bran powder, soybean meal powder, potassium dihydrogen phosphate, calcium carbonate, sucrose in a mass ratio of 10:2:5:1:0.4:0.2:1;

[0052] Fermentation bacteria: Bacillus atrophaeus and Hansenula viticola with a viable cell count ratio of 1:1.5;

[0053] The accession number of the Bacillus atrophaeus is CCTCC NO: M 2015765, and the accession number of the Hansenula viticola is CCTCC NO: M20221245.

[0054] Preparation method:

[0055] A1: Mix the fermentation substrates evenly to obtain a mixed powder;

[0056] A2: adding deionized water to the mixed powder and mixing uniformly to obtain a fermentation substrate; wherein the moisture content of the fermentation substrate is 60 wt %; and sterilizing the fermentation substrate by irradiation;

[0057] A3: The fermentation agent is evenly inoculated into the fermentation substrate, and the total viable count of the fermentation agent is 6×10 6 CFU / g, fermented at 35℃ for 9 days, sterilized by irradiation after fermentation, packed in bags and stored away from light;

[0058] Among them, 200g fermentation agent is added per ton of fermentation substrate.

[0059] Comparative Example 1:

[0060] The difference from feed 1 is that the fermentation agent is only Bacillus atrophaeus with the preservation number of CCTCC NO: M 2015765, that is, the fermentation agent inoculated in step A3 has a viable cell count of 6×10 6CFU / g of Bacillus atrophaeus, and the other raw materials, steps and parameters were the same as feed 1.

[0061] Comparative Example 2:

[0062] The difference from feed 1 is that the fermentation agent is only Hansenula vitis sporeensis with the preservation number: CCTCC NO: M20221245, that is, the fermentation agent inoculated in step A3 has a viable cell count of 6×10 6 CFU / g of Hansenula vitis vinifera, and the other raw materials, steps and parameters were the same as feed 1.

[0063] Comparative Example 3:

[0064] The difference from feed 1 is that the Hansenula vitis spores in the fermentation agent is Hansenula vitis spores Y68, whose preservation number is: CGMCC No.8042. The other raw materials, steps and parameters are the same as feed 1.

[0065] Comparative Example 4:

[0066] The difference from Feed 1 is that the Bacillus atrophaeus in the fermentation agent is Bacillus atrophaeus Aj080319IA-12, whose accession number is CCTCC M 2010316. The other raw materials, steps and parameters are the same as Feed 1.

[0067] Comparative Example 5:

[0068] The difference from feed 1 is that the fermentation agent is composed of Bacillus subtilis and Hansenula vitis spores in a live cell count ratio of 1:1; the preservation number of the Bacillus subtilis is CGMCC No. 18229, and the preservation number of the Hansenula vitis spores is CCTCC NO: M20221245; the remaining raw materials, steps and parameters are the same as feed 1.

[0069] Comparative Example 6:

[0070] Different from feed 1, the fermentation agent is composed of Bacillus atrophaeus and Saccharomyces cerevisiae at a live cell count ratio of 1:1; the preservation number of the Bacillus atrophaeus is: CCTCC NO: M 2015765, and the preservation number of the Saccharomyces cerevisiae is: CCTCC NO: M20242101; the remaining raw materials, steps and parameters are the same as feed 1.

[0071] Comparative Example 7:

[0072] The difference from feed 1 is that the fermentation bacteria used are Bacillus atrophaeus and Hansenula viticola with a live bacteria ratio of 1:2. The other raw materials, steps and parameters are the same as feed 1.

[0073] Test example: Investigate the effect of feed on the growth performance of broiler chickens.

[0074] Experimental feed: Treatment groups 1-13 and CK. The specific composition of the feed is shown in Table 1.

[0075] Experimental animals: White broiler chickens (Arbor Acres AA broiler chickens) were divided into 14 groups, with 5 replicates in each group and 10 chickens in each replicate.

[0076] Animals were housed in cages with a 24-hour light cycle from 1 to 3 days of age, a 23-hour light cycle from 4 to 7 days of age, and a 16-hour light cycle after 7 days of age. Water was provided via nipple drinkers, and feed was available ad libitum. Vaccinations were administered according to standard feeding protocols. All groups were fed a commercial diet from 1 to 14 days of age. Starting from day 15, all groups were fed the diets described in Table 1 until the end of the study.

[0077] Test 1: Growth performance determination:

[0078] At 15 days and 42 days of age, each group of experimental chickens were fasted for 12 hours, weighed, and the feed intake was counted. The average daily weight gain and average daily feed intake from 15 to 42 days of age were calculated, and the feed-to-weight ratio was calculated based on the average daily feed intake and average daily weight gain.

[0079] Feed-to-weight ratio = average daily feed intake / average daily weight gain

[0080] Experiment 2: Apparent nutrient utilization rate:

[0081] Using titanium dioxide as an indicator, broiler manure was collected from each group for three consecutive days at 30-32 days of age, dried, and stored for later use. The contents of titanium dioxide, dry matter, crude protein, and energy in the feed and feces were determined. Crude protein was determined using an automated Kjeldahl nitrogen analyzer (KDY-9830), titanium dioxide was measured using a spectrophotometer, and energy was measured using an oxygen bomb energizer.

[0082] Apparent utilization rate of a nutrient in feed (%) = [1-(titanium dioxide content in feed × a nutrient content in excreta) / (titanium dioxide content in excreta / a nutrient content in feed)] × 100%

[0083] Test 3: Determination of immunoglobulin content in serum:

[0084] At 42 days of age, 4 mL of blood was collected from the subwing vein of each group of experimental chickens, and the serum was separated. The immunoglobulins (lgG, lgA, lgM) in the serum were tested using ELISA kits purchased from ELISA (chicken immunoglobulin G (lgG) detection kit, product number: ml042771; chicken immunoglobulin M (LgM) detection kit, product number: ml890233; chicken immunoglobulin A (LgA) detection kit, product number: ml002792), and the immunoglobulin change rate was calculated.

[0085] Immunoglobulin change rate = (T 试验 -T CK ) / T CK ×100%

[0086] Where T 试验 is the average value of immunoglobulin detection in treatment groups 1-12; T CK The values ​​are the average values ​​of immunoglobulin in CK group.

[0087] Test 4: Meat quality determination:

[0088] Meat quality content was determined for the left pectoralis major muscles of broiler chickens from treatment groups 1-5. The muscles were trimmed into 1 cm cubes for texture testing. The raw meat spherical probe model was p / 0.5s, with a test speed of 1.0 mm / s, a test interval of 5 seconds, a trigger force of 10.0 g, a data acquisition rate of 200 points / s, and a strain of 75%. The measurements were repeated three times, and the average value was taken.

[0089] Statistical analysis:

[0090] SPSS25.0 software was used for variance analysis to investigate whether homemade fermented feed had an effect on the growth performance, nutrient utilization and meat quality of broilers. p < 0.05 indicated a significant difference and a significant effect. The above test results were expressed as mean ± standard deviation.

[0091] Table 115-42 Days of Age Test Feed Preparation

[0092]

[0093] Note: "Commercial feed" refers to corn and soybean meal type dry pellets, produced by Weifang Liuhe Jutian Feed Co., Ltd., product model 510.

[0094] Table 2 Effects of feed on broiler production performance

[0095]

[0096] Note: “#” indicates that p < 0.05 when the treatment group was compared with the CK group; “*” indicates that p < 0.05 when the other treatment groups were compared with treatment group 1.

[0097] According to the results in Table 2, the use of the feed provided by the present invention to feed white-feathered broilers can significantly reduce the feed-to-weight ratio and improve economic benefits. Comparing the results of treatment groups 1-3, it can be seen that the feed-to-weight ratio of treatment group 1 (approximately 30% addition amount) and treatment group 3 (approximately 40% addition amount) is not significantly different, and the feed-to-weight ratio of treatment group 2 (approximately 20% addition amount) and treatment group 1 (approximately 30% addition amount) is significantly different. Therefore, the addition amount of treatment group 1 is the most cost-effective; comparing the results of treatment groups 1 and 4-5, it can be seen that the utilization rate of feed 1 is better than that of feed 2-3.

[0098] Comparing the results of treatment group 1 and treatment group 13, it can be seen that whether the substrate is fermented has a significant effect on the feed-to-weight ratio, and fermentation helps to degrade macromolecules in the fermentation substrate and improve feed utilization. Comparing the results of treatment group 1 and treatment groups 6-12, it can be seen that using the fermentation agent with a specific composition of the present invention for substrate fermentation can significantly improve feed utilization and reduce the feed-to-weight ratio. This may be because Bacillus atrophaeus with a preservation number of CCTCC NO: M 2015765 and Hansenula viticola with a preservation number of CCTCC NO: M20221245 can promote each other during fermentation, degrade the substrate through metabolic complementation, and generate more small molecular nutrients that are easily absorbed by broilers. In addition, the ratio of the live bacteria of the two functional bacteria in the fermentation agent will also affect the composition of the fermentation product, thereby affecting the feed-to-weight ratio.

[0099] Table 3 Effect of feed on nutrient utilization of broiler chickens

[0100]

[0101] Note: “*” indicates comparison with treatment group 1, p < 0.05.

[0102] According to the results of treatment groups 1 to 5 in Table 3, the feed provided by the present invention can effectively improve the utilization rate of feed by broiler chickens. Comparing the results of treatment group 1 with those of treatment groups 6 to 13, it can be seen that the feed obtained by fermenting the substrate using Bacillus atrophaeus and Hansenula viticola defined in the present invention is easier to be utilized by broiler chickens, thereby improving nutrient utilization.

[0103] Table 4 Effect of feed on immunoglobulin content in chicken blood

[0104]

[0105] According to the results of treatment groups 1-5 in Table 4, the combined use of Bacillus atrophaeus and Hansenula viticola significantly increased the immunoglobulin content in chicken blood and significantly enhanced the chicken's immunity. Comparing the results of treatment group 1 with those of treatment groups 6-11, it can be seen that the metabolites of different yeasts or Bacillus atrophaeus are different, and thus their ability to affect the secretion of immunoglobulins in broiler chickens is also different. Compared with Hansenula viticola Y68, Bacillus atrophaeus Aj080319IA-12, Bacillus subtilis CGMCC No. 18229, and Saccharomyces cerevisiae CCTCC NO: M 20242101, the combined use of Bacillus atrophaeus and Hansenula viticola as defined in the present invention can significantly increase the immunoglobulin content in chicken blood. Comparing the results of treatment group 1 with those of treatment group 12, it can be seen that adding the viable cell count ratio defined in the present invention has a better effect on the increase in the immunoglobulin content in chicken blood.

[0106] Table 5 Effects of feed on TPA of broiler breast muscle

[0107]

[0108] Note: “*” indicates comparison with CK group, p<0.05.

[0109] According to Table 5, by comparing the results of treatment groups 1-5 with CK, it can be seen that the hardness, elasticity and cohesion of the chicken breast of the broiler chickens obtained by feeding the feed prepared with the specific fermentation agent of the present invention are improved. It can be seen that the feed also improves the meat quality of the broiler chickens.

[0110] The embodiments of the present invention are described in detail above, but the present invention is not limited to the described embodiments. It is apparent to those skilled in the art that various changes, modifications, substitutions, and variations to these embodiments may be made without departing from the principles and spirit of the present invention, and the changes still fall within the scope of protection of the present invention.

Claims

1. A fermentation agent suitable for fermented poultry feed, characterized in that: The bacterial agent comprises Bacillus atrophaeus and Hansenula viticola at a live bacteria ratio of 1:0.5-1.

5.

2. The fermentation agent according to claim 1, characterized in that The accession number of the Bacillus atrophaeus is CCTCC NO: M 2015765, and the accession number of the Hansenula vitis spores is CCTCC NO: M 20221245.

3. A fermented poultry feed, characterized in that: The feed includes fermentation bacteria and fermentation substrate; The fermentation bacteria include the fermentation agent according to any one of claims 1 or 2; the fermentation substrate includes fungus bran powder, corn cob powder, wheat bran powder, soybean meal powder, potassium dihydrogen phosphate, calcium carbonate and sugar.

4. A method for preparing the feed according to claim 3, characterized in that: The following steps are involved: A1: Mix mushroom bran powder, corn cob powder, wheat bran powder, potassium dihydrogen phosphate, calcium carbonate, soybean meal powder, and sugar to obtain a mixed powder. A2: Add deionized water to the mixed powder and mix well to obtain a fermentation substrate; A3: Inoculate the fermentation bacteria into the fermentation substrate and ferment at a certain temperature for 3-9 days. After the fermentation is completed, sterilize, bag and store in the dark.

5. The preparation method according to claim 4, characterized in that: The mass ratio of the mushroom bran powder, corn cob powder, wheat bran powder, soybean meal powder, potassium dihydrogen phosphate, calcium carbonate and sugar in the mixed powder is 8-10:2-4:3-5:1-3:0.2-0.4:0.2-0.4:1-3.

6. The preparation method according to claim 4, characterized in that: The water content of the fermentation substrate in step A2 is 40-50 wt%.

7. The preparation method according to claim 4, characterized in that: The fermentation bacteria agent is Bacillus atrophaeus and Hansenula viticola with a live bacteria ratio of 1:

1.

8. The preparation method according to claim 4, characterized in that: Add 200-300g of fermentation bacteria per ton of fermentation substrate.

9. The preparation method according to claim 4, characterized in that: The certain temperature is 30-35°C.

10. The preparation method according to claim 4, characterized in that: The sugar is at least one of sucrose, glucose, fructose and maltose.

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