High-protein, high-energy and low-fat fragrant pig feed based on rumex hanus biological fermentation and preparation method thereof
By mixing leafy grass with grain raw materials for fermentation and adding probiotics, high-protein, low-fat fragrant pig feed is prepared, which solves the problems of low protein content and high fat content in the existing technology and achieves the effects of improved meat quality, healthy growth and environmentally friendly production.
Patent Information
- Application Number
- CN202511148087.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-16
- Publication Date
- 2025-10-03
AI Technical Summary
The existing Xiang pig feed has a low protein content and a high fat content, making it difficult to improve the meat quality. In addition, the traditional production process puts great pressure on the environment and is costly.
Leafy grass and grain raw materials are mixed and fermented, and probiotics are added to prepare high-protein, low-fat fragrant pig feed. Biological fermentation is carried out by controlling temperature, humidity and fermentation time, and the feed is made after drying.
Significantly improve the quality and lean meat rate of fragrant pork, improve nutritional content, reduce production costs, promote healthy growth, be environmentally friendly and easy to scale production.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field, and in particular relates to a high-protein, high-energy, low-fat fragrant pig feed based on leaf-eating grass biological fermentation and a preparation method thereof. Background Art
[0002] With the rapid development of the livestock industry, the pork market is demanding increasingly high quality pork, particularly in terms of lean meat percentage, meat texture, and nutritional content. Existing pig feeds primarily use traditional grain crops and synthetic additives as raw materials. While these feeds meet the basic growth needs of pigs, they are relatively low in protein, high in fat, and lack the ability to improve pork quality. Furthermore, traditional feed production processes place significant strain on the environment and are costly.
[0003] Therefore, developing a feed that can improve the quality of pork, reduce production costs, and meet the requirements of sustainable development has become a technical problem that urgently needs to be solved. Summary of the Invention
[0004] In order to overcome the above technical problems, the present invention provides a high-protein, high-energy, low-fat fragrant pig feed and a preparation method based on the biological fermentation of foliage grass. The feed is fermented by mixing foliage grass with grain raw materials and adding probiotics. It can effectively improve the quality of fragrant pig meat and promote the healthy growth of fragrant pigs, while reducing production costs and having environmental advantages.
[0005] The present invention adopts the following technical solutions: A high-protein, high-energy, low-fat fragrant pig feed based on bio-fermentation of leaf-eating grass. The feed comprises leaf-eating grass, grain raw materials and probiotics, wherein the mass ratio of leaf-eating grass to grain is 4-6:3-5, and the added amount of probiotics is 0.5%-1.0% of the weight of the mixture.
[0006] Preferably, the food raw material is corn, rice or a combination thereof.
[0007] Preferably, the probiotics are Lactobacillus acidophilus or other species of Lactobacillus.
[0008] Preferably, the protein content in the feed is 18%-22%, and the fat content is 5%-6%.
[0009] The present invention also discloses a method for preparing the above-mentioned fragrant pig feed, which comprises the following steps: Step 1: Mix the leaf-eating grass and the grain raw materials in proportion, and grind them to obtain a mixture with a particle size of 2-5 mm; Step 2: adding probiotics to the mixture and stirring evenly; Step 3: Transfer the mixture to a fermentation tank and perform biological fermentation at a temperature of 28°C-30°C and a humidity of 60%-75% for 24-72 hours; Step 4: After fermentation is completed, the fermented feed is dried at a temperature of 45°C-50°C until the moisture content of the feed is less than 10%; Step 5: Store the dried feed in a ventilated and dry environment.
[0010] Preferably, the fermentation time is 48 hours.
[0011] Preferably, the probiotics are added in an amount of 0.5%-1.0% by weight of the mixture and are Lactobacillus acidophilus.
[0012] Compared with the prior art, the present invention has the following beneficial effects: Improve the quality of fragrant pig meat: Through the biological fermentation process, the protein content in the feed is significantly increased, and the fat content is low, which helps to increase the lean meat rate of fragrant pigs, improve the taste and nutritional content of the meat, and make the pork more delicious and healthier.
[0013] Promote the healthy growth of fragrant pigs: The addition of probiotics can not only improve the intestinal microecological environment of fragrant pigs and enhance their digestion and absorption capacity, but also improve immunity and reduce the occurrence of intestinal diseases, thereby promoting the healthy growth of fragrant pigs.
[0014] Optimize nutritional components: The reasonable combination of leafy grass and grain raw materials and biological fermentation treatment make the nutrients in the feed easier for fragrant pigs to absorb, provide higher energy and high-quality protein, and help improve the overall growth performance of fragrant pigs.
[0015] Environmentally friendly and low-cost: The present invention uses edible grass as the main raw material, which not only fully utilizes resources but also has a low production cost. At the same time, the biological fermentation process reduces the use of artificial additives, meeting the requirements of environmental protection and sustainable development.
[0016] Simple and easy production process: The feed preparation process is simple and easy to scale up. By controlling the temperature, humidity and fermentation time, a stable fermentation effect can be achieved, ensuring the consistency and replicability of product quality. DETAILED DESCRIPTION
[0017] The following embodiments of the present invention are described in detail. Unless otherwise specified, the raw materials and equipment used are commercially available or commonly used in the art. The methods in the embodiments, unless otherwise specified, are conventional methods in the art. The embodiments described below are exemplary and are intended only to explain the present invention and are not to be construed as limiting the present invention.
[0018] Example 1: Preparation of fragrant pig feed by mixed fermentation of leaf-eating grass and corn Recipe ratio: Leaf-eating grass: 50% Corn: 49.0% Lactobacillus acidophilus: 1% Raw materials preparation: Leaf-eating grass: Select uncontaminated leaf-eating grass, clean it and dry it, then crush the dried leaf-eating grass into particles of 2-5 mm in size.
[0019] Corn: Select high-quality corn, remove impurities, clean it, and crush it into particles of 3-5 mm.
[0020] Lactobacillus acidophilus, with an activity of not less than 1 billion CFU / g.
[0021] Preparation steps: (1) Mixing raw materials: Mix the leaf grass and corn in a ratio of 50:49 to ensure the uniformity of the mixture.
[0022] (2) Adding Lactobacillus acidophilus: Add Lactobacillus acidophilus to the mixture and stir well.
[0023] (3) Fermentation process: The mixture was transferred to a fermentation tank and fermented at a temperature of 28°C and a humidity of 65% for 48 hours.
[0024] (4) Fermentation monitoring: During the fermentation process, the fermentation temperature, humidity, and pH value were regularly checked. The initial pH was 6.0, and the pH value dropped to 4.5 after 48 hours of fermentation.
[0025] (5) Drying: After fermentation is completed, the fermented feed is taken out and dried in a dryer with the temperature controlled at 45°C and the moisture content reduced to 10%.
[0026] (6) Feed storage: The dried feed should be stored in a ventilated and dry warehouse.
[0027] Experimental data: Protein content: Before fermentation, the protein content of leafy grass and corn was 12% and 8% respectively. After fermentation, the total protein content of the feed increased to 18%.
[0028] Fat content: The fat content in the feed before fermentation is 9%, and the fat content drops to 6% after fermentation.
[0029] Healthy growth effect of fragrant pigs: In the experiment, the fragrant pigs fed with this feed gained an average of 15% in weight within 4 weeks, and their meat was more delicious, with even fat distribution and an 8% increase in lean meat rate.
[0030] The intestinal health of the fragrant pigs in the feed group was better than that in the control group (traditional feed), their intestinal microbiota was more stable, and their immunity was enhanced.
[0031] Example 2: Preparation of fragrant pig feed by mixed fermentation of leaf-eating grass and rice Recipe ratio: Leaf-eating grass: 55% Rice: 44.5% Lactobacillus acidophilus: 0.5% Raw materials preparation: Leaf-eating grass: Select uncontaminated leaf-eating grass, clean it, and dry it. After drying, crush it into 2-5 mm particles.
[0032] Rice: Select high-quality rice, clean it to remove impurities, and crush it into 3-5 mm particles.
[0033] Lactobacillus acidophilus, with bacterial activity not less than 1 billion CFU / g.
[0034] Preparation steps: (1) Mixing raw materials: Mix leaf grass and rice in a ratio of 55:44.5, ensuring uniform mixing.
[0035] (2) Adding Lactobacillus acidophilus: Add Lactobacillus acidophilus to the mixture, ensuring that it is evenly distributed.
[0036] (3) Fermentation process: The mixture was transferred to a fermentation tank and the temperature was controlled at 29°C and the humidity was controlled at 68% for 48 hours of biological fermentation.
[0037] (4) Fermentation monitoring: During the fermentation process, the temperature, humidity, and pH value were checked regularly. The initial pH was 6.2, and the pH value dropped to 4.3 after 48 hours of fermentation.
[0038] (5) Drying: After fermentation is completed, take out the feed and use a dryer to dry it. The drying temperature is controlled at 45°C and the moisture content is reduced to 10%.
[0039] (6) Feed storage: The dried feed should be stored in a dry and ventilated environment to ensure the stability of the feed.
[0040] Experimental data: Protein content: Before fermentation, the protein content of leafy grass and rice was 14% and 7% respectively. After fermentation, the total protein content of the feed increased to 20%.
[0041] Fat content: The fat content before fermentation is 10%, and the fat content drops to 5% after fermentation.
[0042] Healthy growth effect of fragrant pigs: In the experiment, the weight gain rate of the fragrant pigs fed with this feed was 18% faster than that of the control group, and the meat was more tender, with lower fat content and a lean meat rate increased by 9%.
[0043] The pigs in the feed group showed better intestinal health, and the proportion of a few pigs with mild diarrhea symptoms was 50% of that in the control group.
[0044] Example 3: Preparation of fragrant pig feed by fermenting leafy grass, corn and rice Recipe ratio: Leaf-eating grass: 45% Corn: 27% Rice: 27% Lactobacillus acidophilus: 1% Raw materials preparation: Leaf-eating grass: Select uncontaminated leaf-eating grass, wash it, dry it, and crush it into 2-5 mm particles.
[0045] Corn and rice: Select high-quality corn and rice, wash them separately to remove impurities, and crush them into granules. The size of corn granules should be 3-5 mm, and the size of rice granules should be 2-3 mm.
[0046] The activity of Lactobacillus acidophilus strain is not less than 1 billion CFU / g.
[0047] Preparation steps: (1) Mixing raw materials: Mix leaf grass, corn and rice in a ratio of 45:27:27 to ensure uniform mixing.
[0048] (2) Add probiotics: Add Lactobacillus acidophilus to the mixture and stir well.
[0049] (3) Fermentation process: The mixture was transferred to a fermentation tank and the temperature was controlled at 28°C and the humidity was controlled at 66% for 48 hours of biological fermentation.
[0050] (4) Fermentation monitoring: During the fermentation process, the temperature, humidity, and pH value were checked regularly. The initial pH was 6.0, and the pH value dropped to 4.4 after 48 hours of fermentation.
[0051] (5) Drying: After fermentation is completed, the fermented feed is taken out and dried in a dryer at a drying temperature of 45°C until the moisture content is reduced to 10%.
[0052] (6) Feed preservation: The dried feed should be stored in a dry and ventilated environment to ensure the stability of the feed.
[0053] Experimental data: After fermentation, the total protein content of the feed is 19%.
[0054] After fermentation, the fat content of the feed is 5.2%.
[0055] Healthy growth effect of fragrant pigs: In the experiment, the weight gain rate of the fragrant pigs fed with this feed was 22% faster than that of the control group, and the meat was more tender, with lower fat content and a lean meat rate increased by 12%.
[0056] The pigs in the feed group showed better intestinal health, and the proportion of a few pigs with mild diarrhea symptoms was 40% of that in the control group.
[0057] Gut health and immunity: The fermented feed showed improved intestinal health in the pigs. Experiments showed that the number of probiotics in the intestines of the pigs in the feed group increased, the incidence of intestinal diseases decreased by 30%, and immunity was enhanced.
[0058] Example 4: Preparation of fragrant pig feed by fermentation with Bifidobacterium lactis Recipe ratio: Leaf-eating grass: 50% Corn: 49.0% Bifidobacterium lactis: 1% Raw materials preparation: Leaf-eating grass: Select uncontaminated leaf-eating grass, clean it and dry it, then crush the dried leaf-eating grass into particles of 2-5 mm in size.
[0059] Corn: Select high-quality corn, remove impurities, clean it, and crush it into particles of 3-5 mm.
[0060] Bifidobacterium lactis: Select Bifidobacterium lactis with an activity of not less than 1 billion CFU / g.
[0061] Preparation steps: Mix the raw materials: Mix the leafy grass and corn in a ratio of 50:49 to ensure the uniformity of the mixture.
[0062] Add Bifidobacterium lactis: Add Bifidobacterium lactis to the mixture and stir well.
[0063] Fermentation process: The mixture was transferred to a fermentation tank and fermented at a controlled temperature of 28°C and a humidity of 65% for 48 hours.
[0064] Fermentation monitoring: During the fermentation process, the fermentation temperature, humidity and pH value were checked regularly. The initial pH was 6.0, and the pH value dropped to 4.8 after 48 hours of fermentation.
[0065] Drying treatment: After fermentation is completed, the fermented feed is taken out and dried in a dryer with the temperature controlled at 45°C and the moisture content reduced to 10%.
[0066] Feed storage: The dried feed should be stored in a ventilated and dry warehouse.
[0067] Experimental data: Protein content: Before fermentation, the protein content of leafy grass and corn was 12% and 8% respectively. After fermentation, the total protein content of the feed increased to 16%.
[0068] Fat content: The fat content in the feed before fermentation is 9%, and the fat content drops to 7% after fermentation.
[0069] Healthy growth effect on fragrant pigs: In the experiment, the fragrant pigs fed with this feed gained an average of 12% in weight within 4 weeks. The meat was more delicious and the fat distribution was more even, but the increase in lean meat rate was relatively limited, about 5%.
[0070] The intestinal health of the fragrant pigs in the feed group was relatively normal, but there was a certain gap compared with the control group. A small number of mild diarrhea symptoms occurred, and the intestinal microbiome was relatively unstable.
[0071] analyze: Protein and fat content: The protein content of feed fermented with Bifidobacterium lactis increased slightly (from 16% to 18%), while the protein content of feed fermented with Lactobacillus acidophilus increased significantly (from 12% to 18%) and the fat content decreased more significantly (6% vs. 7%). This suggests that Lactobacillus acidophilus has a better effect on protein increase and fat control.
[0072] Healthy growth of fragrant pigs: The weight gain of the pigs fed with feed fermented with Bifidobacterium lactis was 12%, while that of the pigs fed with feed fermented with Lactobacillus acidophilus was 15%. Lactobacillus acidophilus significantly increased the growth rate of the pigs and improved the meat quality.
[0073] In terms of intestinal health, feed fermented with Bifidobacterium lactis showed mild diarrhea symptoms, and the stability of the intestinal microbiome was worse than that of Lactobacillus acidophilus. This shows that Lactobacillus acidophilus is more effective in improving intestinal health and enhancing immunity.
[0074] Feed fermentation effect: The fermentation effect of Bifidobacterium lactis is not as stable as that of Lactobacillus acidophilus. The pH value drops less after fermentation, and it fails to effectively inhibit the growth of harmful microorganisms, thus affecting the intestinal health of fragrant pigs and the absorption of feed.
[0075] Although the embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to the above embodiments without departing from the principles and purpose of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.
Claims
1. A high-protein, high-energy, low-fat fragrant pig feed based on leaf-eating grass biofermentation, characterized by: The feed comprises edible grass, grain raw materials and probiotics, wherein the mass ratio of the edible grass to the grain is 4-6:3-5, and the added amount of the probiotics is 0.5%-1.0% of the weight of the mixture.
2. The fragrant pig feed according to claim 1, characterized in that: The food raw materials are corn, rice or a combination thereof.
3. The fragrant pig feed according to claim 1, characterized in that: The probiotic is Lactobacillus acidophilus.
4. The fragrant pig feed according to claim 1, characterized in that: The protein content of the feed is 18%-22%, and the fat content is 5%-6%.
5. The method for preparing the fragrant pig feed according to claim 1, wherein: The following steps are involved: Step 1: Mix the leaf-eating grass and the grain raw materials in proportion, and grind them to obtain a mixture with a particle size of 2-5 mm; Step 2: adding probiotics to the mixture and stirring evenly; Step 3: Transfer the mixture to a fermentation tank and perform biological fermentation at a temperature of 28°C-30°C and a humidity of 60%-75% for 24-72 hours; Step 4: After fermentation is completed, the fermented feed is dried at a temperature of 45°C-50°C until the moisture content of the feed is less than 10%; Step 5: Store the dried feed in a ventilated and dry environment.
6. The preparation method according to claim 5, characterized in that: The fermentation time is 48 hours.
7. The preparation method according to claim 5, characterized in that: The probiotics are added in an amount of 0.5%-1.0% of the weight of the mixture and are Lactobacillus acidophilus.