AKK-bacterium-containing non-staple feed for poultry, preparation method and feeding method of AKK-bacterium-containing non-staple feed

Abstract

A poultry non-staple feed containing AKK bacteria is obtained by mixing and adjusting a Chinese herbal medicine microbial fermentation product and AKK bacteria microcapsule particles, and the weight ratio of the Chinese herbal medicine microbial fermentation product to the AKK bacteria microcapsule particles is (3000-5500): 1. The preparation method comprises the following steps: carrying out microbial fermentation on Chinese herbal medicine raw materials by using a composite strain to obtain a fermentation product, carrying out culture domestication on AKK bacteria, preparing the AKK bacteria into microcapsule particles, taking out the microcapsule particles stored at low temperature, stirring and mixing the microcapsule particles with the fermentation product at 5 DEG C when the microcapsule particles are used, and carrying out freeze-drying to obtain the finished product. The non-staple feed containing AKK bacteria for poultry can be obtained. The invention also provides a feeding method of the poultry non-staple food feed containing the AKK bacteria. Tests prove that the heavy metal content of meat of the poultry obtained by the feeding method is effectively controlled, meanwhile, the purine content is reduced, and the guanylic acid content, the inosinic acid content, the linoleic acid content and the protein content are increased, so that the taste of chicken is improved.

Description

Technical Field

[0001] This invention relates to the field of poultry feed technology, and in particular to a poultry supplementary feed containing AKK bacteria, its preparation method, and its feeding method. Background Technology

[0002] As living standards continue to improve, people have increasingly higher requirements for the quality of poultry meat, and more and more families prefer the meat of free-range poultry. The inventor, dedicated to the feeding and raising of free-range poultry, discovered in practice that due to environmental influences in certain farming areas, some free-range poultry produce meat that fails quality tests. Furthermore, the purine content in the meat needs further reduction, and the levels of inosinic acid and guanylic acid, which affect flavor, also need to be increased.

[0003] Therefore, developing a poultry feed containing AKK bacteria, its preparation method, and its feeding method not only has urgent research value but also good economic benefits and industrial application potential. This is the driving force and foundation for the completion of this invention. Summary of the Invention

[0004] In order to overcome the deficiencies of the prior art as mentioned above, the inventors conducted in-depth research and, after a great deal of creative work, completed this invention.

[0005] Specifically, the technical problem to be solved by the present invention is to provide a poultry feed containing AKK bacteria, a preparation method and a feeding method, so as to solve the technical problem of substandard meat quality in some free-range poultry areas.

[0006] To solve the above-mentioned technical problems, the technical solution of the present invention is as follows:

[0007] A poultry feed containing AKK bacteria is prepared by mixing and adjusting the fermentation products of traditional Chinese medicine microorganisms and AKK bacteria microcapsule particles, wherein the weight ratio of the fermentation products of traditional Chinese medicine microorganisms to AKK bacteria microcapsule particles is 3000-5500:1.

[0008] As a preferred technical solution, the weight ratio of the fermentation product of traditional Chinese medicine microorganisms to AKK microcapsule particles in the poultry feed is 4500:1.

[0009] As a preferred technical solution, the raw materials for the fermentation products of traditional Chinese medicine microorganisms include mulberry leaves, monk fruit, Angelica pubescens, cinnamon, star anise, honeysuckle, kudzu root, Sophora flavescens, Lysimachia christinae, Euonymus fortunei, kapok flowers, pine needles, and garlic.

[0010] As a preferred technical solution, the weight parts of each component in the raw materials are as follows: 15 parts of mulberry leaves, 15 parts of monk fruit, 2 parts of Angelica pubescens, 1 part of cinnamon, 8 parts of star anise, 3 parts of honeysuckle, 5 parts of kudzu root, 1.5 parts of Sophora flavescens, 1.8 parts of Lysimachia christinae, 2.7 parts of Euonymus fortunei, 9 parts of kapok flowers, 9 parts of pine needles, and 1 part of garlic.

[0011] A poultry feed containing AKK bacteria is prepared by a method including the following steps: fermenting Chinese herbal raw materials with a compound strain to obtain fermentation products; culturing and domesticating AKK bacteria and preparing them into microcapsule particles; when using, taking out the microcapsule particles stored at low temperature and mixing them with the fermentation products at 5°C to obtain poultry feed containing AKK bacteria.

[0012] As a preferred technical solution, the microbial fermentation products of traditional Chinese medicine are prepared by a method including the following steps:

[0013] S1. Sterilize the culture medium and then place it in a 45℃ water bath to maintain a constant temperature. Thaw the lactic acid bacteria in an ice bath. After thawing, use a 100μL pipette to draw 100μL of bacterial solution and inject it into a sterilized plate. Then pour in 15-20mL of culture medium at 45℃ and gently shake to mix. After a period of time, the culture medium will cool down until it is completely solidified. Then place the plate in a 37℃ incubator for incubation. After the incubation is completed, pick typical single colonies for purification culture.

[0014] The purified lactic acid bacteria were mixed with Bacillus subtilis, Candida pruriens and Aspergillus niger in a ratio of 3:1:1:1 to prepare a compound bacteria. The compound bacteria were stored at 4°C for 24 hours before use.

[0015] S2. Mix and pulverize the components in the raw materials to 50 mesh, add purified water at 45℃, soak for 3-5 hours to obtain the fermentation base material;

[0016] S3. Take a small amount of fermentation substrate, add purified water, ammonium oxalate, and potassium dihydrogen phosphate, stir well, and autoclave at 121℃ for 30 minutes to obtain sterilized fermentation substrate; prepare compound bacteria into 2×10 7 The compound bacterial solution of CFU / mL was inoculated into the sterilized fermentation substrate and fermented at 30℃ for 3-10 days to obtain the domesticated compound bacterial strain.

[0017] S4. Sterilize the remaining fermentation base material at 121℃ for 30 minutes under high pressure. Crush the domesticated compound bacteria into small pieces of 10g-30g. Mix the small pieces with the fermentation base material evenly in a sterile box, add sterile water to adjust the humidity, and then pack them into 1kg / bag fermentation bags. Tie the bag tightly and place it at 37℃ for fermentation.

[0018] S5. After fermentation, the fermented feed is dried in an oven at 40°C and then crushed to obtain the fermented product of the Chinese herbal medicine.

[0019] As a preferred technical solution, in step S1, lactic acid bacteria (strain number ACCC 10637), Bacillus subtilis (strain number CGMCC1.1086), Candida pruriens (strain number CICC32835), and Aspergillus niger (strain number CGMCC No.2260) are used.

[0020] As a preferred technical solution, in step S3, the weight ratio of fermentation substrate, purified water, ammonium oxalate, and potassium dihydrogen phosphate is 30:1:0.25:0.03.

[0021] As a preferred technical solution, in step S3, the mass ratio of the inoculated bacterial solution to the sterilized fermentation substrate is 1:135.

[0022] As a preferred technical solution, in step S4, when the domesticated compound microbial strain and the fermentation substrate are mixed, the mass ratio of the two is 3:100.

[0023] As a preferred technical solution, AKK bacterial microcapsule particles are obtained using the following preparation method:

[0024] S1. Cultivate and domesticate the AKK strain Akkermansia muciniphila MucT to prepare an AKK bacterial suspension;

[0025] S2. Modified sodium carboxymethyl cellulose is prepared by modifying sodium carboxymethyl cellulose.

[0026] S3. Mix AKK bacterial suspension and modified sodium carboxymethyl cellulose, add ellagic acid, mix and stir, and then use a spray dryer to prepare AKK bacterial microcapsule particles.

[0027] As a preferred technical solution, in step S1, the frozen solution of AKK strain Akkermansia muciniphilaMucT is first inoculated into 5 mL of culture medium. The culture is then cultured in a carbon dioxide incubator in an anaerobic chamber at 37°C for 48 h to achieve bacterial revival. The bacterial suspension is then transferred to a new culture medium with the same composition and cultured again for 48 h in an anaerobic chamber with 95% nitrogen and 5% hydrogen to achieve acclimatization of the AKK bacteria. The culture is then removed and placed in an anaerobic ice box to induce dormancy. Under anaerobic conditions, the dormant bacterial suspension is centrifuged at 3000 rpm for 20 min at 3°C. The resulting precipitate is washed twice with PBS buffer, centrifuged again under the same conditions, and then resuspended in an appropriate amount of PBS buffer at 3°C ​​to obtain the AKK bacterial suspension.

[0028] As a preferred technical solution, the culture medium base is brain heart infusion (BHI) broth, which contains 4% purified mucin and an appropriate amount of sodium sulfide.

[0029] As a preferred technical solution, in step S2, a 20 g / L sodium carboxymethyl cellulose solution is prepared and heated to 55°C in an oil bath, stirred continuously until completely melted. At this point, the sodium carboxymethyl cellulose solution exhibits a high viscosity. Hydrogen peroxide is added until the mass fraction reaches 0.25%, and the oil bath is kept heated using a magnetic stirrer. The mixture is stirred evenly in the oil bath to complete the reaction. After approximately 3-4 hours, the solution viscosity is observed to decrease significantly. The reaction solution is then heated to 80°C for 30 minutes to decompose any remaining hydrogen peroxide. After cooling at room temperature, the solution is concentrated by rotary evaporation. Low molecular weight sodium carboxymethyl cellulose was obtained by dialysis with flowing pure water for 3 days using a dialysis bag with a molecular weight cutoff of 8000 and then freeze-drying. Purified water was added to the low molecular weight sodium carboxymethyl cellulose powder to prepare a 3% sodium carboxymethyl cellulose aqueous solution. The pH of the solution was adjusted to 7-9 with hydrogen peroxide solution, and then 7% by weight of succinic anhydride containing dry sodium carboxymethyl cellulose powder was immediately added. After reacting at 50°C for 2.5 hours using an oil bath magnetic stirrer, the resulting solution was dialyzed with double-distilled water for 3 days and then freeze-dried for 1 day to obtain modified sodium carboxymethyl cellulose.

[0030] As a preferred technical solution, in step S3, the AKK bacterial suspension is always moved to the anaerobic chamber at a low temperature. In the anaerobic chamber, the AKK bacterial suspension and modified carboxymethyl cellulose sodium are mixed, and ellagic acid is added at the same time. The mass ratio of AKK bacterial suspension, modified carboxymethyl cellulose sodium, and ellagic acid is 93:5:2. The mixture is stirred for 30 minutes.

[0031] The mixture was spray-dried using a spray dryer with the following conditions set: inlet temperature 170℃, outlet temperature 80℃, and flow rate 5mL / min. The dried powder sample was then collected from the bottom of the separator and stored in a pre-cooled, sealed, sterile glass vial at 4℃.

[0032] A method for feeding poultry with poultry byproducts containing AKK bacteria, comprising the following steps:

[0033] S1. Assess whether the quality of poultry meat from free-range areas meets the standards and identify any non-compliant items;

[0034] S2. For unqualified poultry with excessive heavy metals in the meat, the original feed should be replaced with fermented products of traditional Chinese medicine microorganisms. The feed should be strictly fed according to the feeding amount standard. After feeding for 20-30 days, one-third of the feed should be replaced with poultry supplementary feed containing AKK bacteria. Continue feeding for 30-35 days and test the meat quality. If the meat quality is qualified, continue feeding with fermented products of traditional Chinese medicine microorganisms until the poultry is ready for slaughter.

[0035] The feed intake (g / chick / day) = average weight of chickens (kg) × feed intake coefficient for this stage (g / kg body weight); the feed intake coefficient for chicks (0-2 months) is 80-120 g / kg body weight; the feed intake coefficient for growing chickens (2-6 months) is 50-70 g / kg body weight.

[0036] After adopting the above technical solution, the beneficial effects of the present invention are:

[0037] This invention first screens and combines the components of traditional Chinese medicine. Cinnamon, star anise, and garlic, as aromatic herbs, promote the secretion of digestive enzymes. Honeysuckle, kudzu root, and broad bean root, which clear heat, have anti-inflammatory and fever-reducing effects. Lysimachia christinae and kapok flowers, which dispel dampness, regulate water and electrolyte balance. Angelica pubescens and Euonymus fortunei, which invigorate blood circulation, improve microcirculation. Pine needles and mulberry leaves, which are fiber-rich, effectively optimize intestinal flora. The inventors organically compound these components. Furthermore, the inventors screen compound bacterial strains to process the raw materials of the traditional Chinese medicine. The fermentation process utilizes a compound microbial strain of lactic acid bacteria, Bacillus subtilis, Candida pruriens, and Aspergillus niger, along with fermented products of traditional Chinese medicine. This fermentation process decomposes and ferments these products to release more beneficial components, which are easier for poultry to digest and absorb. Compared to the basic feed, the crude protein content is increased by 9.27%, the crude fat content is increased by 2.07%, while the crude ash and crude fiber content are reduced, and the available phosphorus and calcium content are increased. In particular, the lactic acid bacteria have been domesticated using a process designed by the inventor, which allows them to regulate and improve the balance of intestinal flora in poultry after the fermentation products are fed. This facilitates the slow release of AKK bacteria microcapsules in the intestines, allowing them to exert their effects.

[0038] The AKK bacteria used in this invention are first cultivated and domesticated using a specific process, and then encapsulated with modified sodium carboxymethyl cellulose to prepare AKK bacteria microcapsule particles, so that the AKK bacteria can be smoothly delivered to poultry farms along with feed, while exerting their effects in a slow-release manner.

[0039] When the meat quality of free-range poultry in certain areas fails to meet standards (excessive heavy metals), the feeding method provided by this invention is adopted. First, the original feed is replaced with fermented products of traditional Chinese medicine microorganisms, and the feed is strictly added according to the standard dosage. After feeding for 20-30 days, one-third of the feed is replaced with poultry supplementary feed containing AKK bacteria, and this feeding continues for another 30-35 days. Experiments have shown that the meat quality of free-range poultry significantly improves after this feeding method, with a pass rate reaching 95%. This is because the fermented products of traditional Chinese medicine and AKK bacteria microcapsules of this invention work synergistically to improve liver detoxification capacity and kidney excretion efficiency, while simultaneously enhancing the body's antioxidant capacity and reducing heavy metal toxicity. Attached Figure Description

[0040] Figure 1 Here is a scanning electron microscope (SEM) characterization image of the prepared AKK bacterial microcapsule particles;

[0041] Figure 2 This is the cover image of one of the test reports. Detailed Implementation

[0042] The present invention will be further described below with reference to specific embodiments. However, the uses and purposes of these exemplary embodiments are only for illustrating the present invention and do not constitute any limitation on the actual scope of protection of the present invention, nor are they intended to limit the scope of protection of the present invention to these embodiments.

[0043] Example 1

[0044] This embodiment is used to prepare microbial fermentation products of traditional Chinese medicine.

[0045] The raw materials for the microbial fermentation product of traditional Chinese medicine include mulberry leaves, monk fruit, angelica pubescens, cinnamon, star anise, honeysuckle, kudzu root, broad bean root, silver threadwort, euonymus fortunei, kapok flowers, pine needles, and garlic. In this embodiment, the weights of each component are as follows: 15kg mulberry leaves, 15kg monk fruit, 2kg angelica pubescens, 1kg cinnamon, 8kg star anise, 3kg honeysuckle, 5kg kudzu root, 1.5kg broad bean root, 1.8kg silver threadwort, 2.7kg euonymus fortunei, 9kg kapok flowers, 9kg pine needles, and 1kg garlic.

[0046] The microbial fermentation product of the traditional Chinese medicine in this embodiment was prepared by a method including the following steps:

[0047] S1. Directly purchase lactic acid bacteria (strain number ACCC 10637), Bacillus subtilis (strain number CGMCC1.1086), Candida pruriens (strain number CICC32835), and Aspergillus niger (strain number CGMCCNo.2260). Sterilize the culture medium and then place it in a 45℃ water bath for constant temperature. Thaw the lactic acid bacteria incubator in an ice bath. After thawing, use a 100μL pipette to draw 100μL of bacterial suspension and inject it into a sterilized plate. Then pour in 15-20mL of culture medium at 45℃ and gently shake to mix. After a period of time, let the culture medium cool until it is completely solidified, and then place the plate in a 37℃ incubator for cultivation. After the cultivation is completed, pick typical single colonies for purification culture.

[0048] The purified lactic acid bacteria were mixed with Bacillus subtilis, Candida pruriens and Aspergillus niger in a ratio of 3:1:1:1 to prepare a compound bacteria. The compound bacteria were stored at 4°C for 24 hours before use.

[0049] S2. Mix and pulverize the components in the raw materials to 50 mesh, add purified water at 45℃, soak for 3-5 hours to obtain the fermentation base material;

[0050] S3. Take a small amount of fermentation substrate, add purified water, ammonium oxalate, and potassium dihydrogen phosphate to it, stir well, and the weight ratio of fermentation substrate, purified water, ammonium oxalate, and potassium dihydrogen phosphate is 30:1:0.25:0.03. Autoclave at 121℃ for 30 minutes to obtain sterilized fermentation substrate; prepare 2×10⁻⁶ compound bacteria. 7 The compound bacterial solution with a concentration of CFU / mL was inoculated into the sterilized fermentation substrate at a mass ratio of 1:135. The mixture was then fermented at 30℃ for 3-10 days to obtain the domesticated compound bacterial strain.

[0051] S4. Sterilize the remaining fermentation base material at 121℃ for 30 minutes under high pressure. Crush the domesticated compound bacteria into small pieces of 10g-30g. Mix the small pieces with the fermentation base material evenly in a sterile box. Add sterile water to adjust the humidity. Then pack the mixture into 1kg / bag fermentation bags. The mass ratio of compound bacteria to fermentation base material in the fermentation bags is 3:100. Tie the bag tightly and place it at 37℃ for fermentation.

[0052] S5. After fermentation, the fermented feed is dried in an oven at 40°C and then crushed to obtain the fermented product of the Chinese herbal medicine.

[0053] Example 2

[0054] This example illustrates the preparation of AKK microcapsule particles. It includes the following steps:

[0055] S1. Cultivate and domesticate the AKK strain Akkermansia muciniphila MucT to prepare an AKK bacterial suspension; specifically: first, the AKK strain Akkermansia muciniphila... The frozen solution of MucT was inoculated into 5 mL of culture medium, and the culture was cultured in a carbon dioxide incubator in an anaerobic chamber at 37°C for 48 h to achieve bacterial resuscitation. Then, the bacterial suspension was transferred to a new culture medium with the same composition and cultured again for 48 h in an anaerobic chamber with a nitrogen content of 95% and a hydrogen content of 5% to achieve acclimatization of AKK bacteria. The culture was removed and placed in an anaerobic ice box to induce dormancy of the bacteria. Under anaerobic conditions, the dormant bacterial suspension was centrifuged at 3000 rpm for 20 min at 3°C. The obtained precipitate was washed twice with PBS buffer, centrifuged again under the same conditions, and then resuspended in an appropriate amount of PBS buffer at 3°C ​​to obtain the AKK bacterial suspension. The base of the culture medium was brain heart extract (BHI) broth, which was mixed with 4% purified mucin and an appropriate amount of sodium sulfide was added.

[0056] S2. Modified sodium carboxymethyl cellulose was prepared by modifying sodium carboxymethyl cellulose. Specifically, a 20 g / L sodium carboxymethyl cellulose solution was prepared and heated to 55°C in an oil bath, with constant stirring until it was completely melted. At this point, the sodium carboxymethyl cellulose solution exhibited a high viscosity. Hydrogen peroxide was added until the mass fraction reached 0.25%, and the oil bath was kept heated on a magnetic stirrer. The mixture was stirred evenly in the oil bath to complete the reaction. After about 3-4 hours, the viscosity of the solution was observed to decrease significantly. The reaction solution was then heated to 80°C for 30 minutes to decompose the residual hydrogen peroxide. The solution was then allowed to cool at room temperature. However, after rotary evaporation and concentration, the sodium carboxymethyl cellulose was dialyzed with flowing pure water for 3 days using a dialysis bag with a molecular weight cutoff of 8000, and then freeze-dried to obtain low molecular weight sodium carboxymethyl cellulose. Purified water was added to the low molecular weight sodium carboxymethyl cellulose powder to prepare a 3% sodium carboxymethyl cellulose aqueous solution. The pH of the solution was adjusted to 7-9 with hydrogen peroxide solution, and then 7% by weight of succinic anhydride containing dry sodium carboxymethyl cellulose powder was immediately added. After reacting at 50°C for 2.5 hours using an oil bath magnetic stirrer, the resulting solution was dialyzed with double-distilled water for 3 days and then freeze-dried for 1 day to obtain modified sodium carboxymethyl cellulose.

[0057] S3. AKK bacterial suspension and modified carboxymethyl cellulose sodium were mixed, and ellagic acid was added. After mixing and stirring, AKK bacterial microcapsule particles were prepared using a spray dryer. Specifically, the AKK bacterial suspension was transferred to an anaerobic chamber at a low temperature. In the anaerobic chamber, the AKK bacterial suspension and modified carboxymethyl cellulose sodium were mixed, and ellagic acid was added simultaneously. The mass ratio of AKK bacterial suspension, modified carboxymethyl cellulose sodium, and ellagic acid was 93:5:2. The mixture was stirred for 30 min. The mixture was then spray-dried using a spray dryer with the following conditions set: inlet temperature 170℃, outlet temperature 80℃, and flow rate 5 mL / min. The dried powder sample was then collected from the bottom of the separator and stored in a pre-cooled, sealed, sterile glass vial at 4℃ to obtain AKK bacterial microcapsule particles. Electron microscopy revealed that the prepared AKK bacterial microcapsule particles had a smooth surface without cracks, indicating excellent encapsulation.

[0058] Example 3

[0059] This example illustrates the preparation of poultry byproducts containing AKK bacteria.

[0060] A poultry byproduct feed containing AKK bacteria is prepared by mixing and adjusting the fermentation products of traditional Chinese medicine microorganisms and AKK bacteria microcapsules. The specific steps include: fermenting the traditional Chinese medicine raw materials using a compound microbial strain according to Example 1 to obtain the fermentation product; culturing and acclimatizing AKK bacteria according to Example 2 and preparing it into microcapsules; during preparation, the microcapsules, which have been stored at low temperature, are taken out and mixed with the fermentation product at 5°C to obtain the poultry byproduct feed containing AKK bacteria. The weight ratio of the fermentation products of traditional Chinese medicine microorganisms to the AKK bacteria microcapsules is 3000:1.

[0061] Example 4

[0062] This example illustrates the preparation of poultry byproducts containing AKK bacteria.

[0063] The steps are basically the same as in Example 3, except that in this example, the weight ratio of the fermentation product of traditional Chinese medicine microorganisms to AKK microcapsule particles is 4500:1.

[0064] Example 5

[0065] This example illustrates the preparation of poultry byproducts containing AKK bacteria.

[0066] The steps are basically the same as in Example 3, except that in this example, the weight ratio of the fermentation product of traditional Chinese medicine microorganisms to AKK microcapsule particles is 5500:1.

[0067] Example 6

[0068] The inventor tested 216 free-range, low-fat chickens in a region of Guangxi. Tests revealed excessive levels of arsenic and lead in the meat, ranging from 0.1 to 0.2 g / kg.

[0069] The inventor randomly divided the chickens into groups of 20.

[0070] In this embodiment, the inventors replaced the original feed of the chicken flock with the herbal microbial fermentation product of Example 1, strictly fed according to the feeding amount standard, and after feeding for 25 days, one-third of the feed was replaced with poultry supplementary feed containing AKK bacteria prepared in Example 4, and fed for another 30 days, and then the meat quality was tested.

[0071] Comparative Example 1

[0072] The chickens in this example group continued to be fed the original feed. After about 60 days of feeding, they were removed from the cages and the meat quality was tested.

[0073] Comparative Example 2

[0074] In this example group, the chickens were fed with fermented products of traditional Chinese medicine microorganisms, without the addition of AKK microcapsule particles. After about 60 days of feeding, they were taken out of the cages and the meat quality was tested.

[0075] Comparative Example 3

[0076] In this example group, AKK microcapsule granules were added directly to the original feed. After feeding for about 60 days, the chickens were released from the cages and the meat quality was tested.

[0077] Comparative Example 4

[0078] In this example group, the chickens were fed with fermented products of traditional Chinese medicine microorganisms and AKK bacterial liquid. After about 60 days of feeding, they were released from the cages and the meat quality was tested.

[0079] A third-party organization was invited to sample and test the free-range, low-fat chickens from Example 6, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4. The test results were averaged and a test report was issued. The results are shown in the table below:

[0080]

[0081] As can be seen from the above, after being treated with the feeding method provided by this invention, the heavy metal content of the free-range low-fat chickens in this region is effectively controlled. At the same time, the purine content is also reduced, while the content of guanylic acid, inosinic acid, linoleic acid and protein is increased, which improves the taste of the chicken.

[0082] It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of protection of the invention. Furthermore, it should be understood that after reading the technical description of this invention, those skilled in the art can make various alterations, modifications, and / or variations to the invention, and all such equivalent forms also fall within the scope of protection defined by the appended claims.

Claims

1. A poultry feed containing AKK bacteria, characterized in that: It is obtained by mixing and adjusting the fermentation products of traditional Chinese medicine microorganisms and AKK microcapsule particles, wherein the weight ratio of the fermentation products of traditional Chinese medicine microorganisms to AKK microcapsule particles is 3000-5500:

1.

2. The poultry supplementary feed containing AKK bacteria as described in claim 1, characterized in that: The weight ratio of the fermentation products of traditional Chinese medicine microorganisms to AKK microcapsule particles was 4500:

1.

3. The poultry supplementary feed containing AKK bacteria as described in claim 1, characterized in that: The raw materials for the microbial fermentation products of the Chinese herbal medicines include mulberry leaves, monk fruit, Angelica pubescens, cinnamon, star anise, honeysuckle, kudzu root, Sophora flavescens, Lysimachia christinae, Euonymus fortunei, kapok flowers, pine needles, and garlic.

4. The poultry feed containing AKK bacteria as described in claim 3, characterized in that: The weight proportions of each component in the raw materials are as follows: 15 parts mulberry leaves, 15 parts monk fruit, 2 parts Angelica pubescens, 1 part cinnamon, 8 parts star anise, 3 parts honeysuckle, 5 parts kudzu root, 1.5 parts Sophora flavescens, 1.8 parts Lysimachia christinae, 2.7 parts Euonymus fortunei, 9 parts kapok flowers, 9 parts pine needles, and 1 part garlic.

5. A method for preparing poultry byproducts containing AKK bacteria, characterized in that: The process includes the following steps: fermenting Chinese herbal medicine raw materials with compound strains to obtain fermentation products; culturing and domesticating AKK bacteria and preparing them into microcapsule particles; when using, taking out the microcapsule particles stored at low temperature and mixing them with the fermentation products at 5°C to obtain poultry feed containing AKK bacteria.

6. The method for preparing poultry byproducts containing AKK bacteria as described in claim 5, characterized in that: The microbial fermentation products of traditional Chinese medicine are prepared by a method including the following steps: S1. Sterilize the culture medium and then place it in a 45℃ water bath to maintain a constant temperature. Thaw the lactic acid bacteria in an ice bath. After thawing, use a 100μL pipette to draw 100μL of bacterial solution and inject it into a sterilized plate. Then pour in 15-20mL of culture medium at 45℃ and gently shake to mix. After a period of time, the culture medium will cool down until it is completely solidified. Then place the plate in a 37℃ incubator for incubation. After the incubation is completed, pick typical single colonies for purification culture. The purified lactic acid bacteria were mixed with Bacillus subtilis, Candida pruriens and Aspergillus niger in a ratio of 3:1:1:1 to prepare a compound bacteria. The compound bacteria were stored at 4°C for 24 hours before use. S2. Mix and pulverize the components in the raw materials to 50 mesh, add purified water at 45℃, soak for 3-5 hours to obtain the fermentation base material; S3. Take a small amount of fermentation substrate, add purified water, ammonium oxalate, and potassium dihydrogen phosphate, stir well, and autoclave at 121℃ for 30 minutes to obtain sterilized fermentation substrate; prepare compound bacteria into 2×10 7 The compound bacterial solution of CFU / mL was inoculated into the sterilized fermentation substrate and fermented at 30℃ for 3-10 days to obtain the domesticated compound bacterial strain. S4. Sterilize the remaining fermentation base material at 121℃ for 30 minutes under high pressure. Crush the domesticated compound bacteria into small pieces of 10g-30g. Mix the small pieces with the fermentation base material evenly in a sterile box, add sterile water to adjust the humidity, and then pack them into 1kg / bag fermentation bags. Tie the bag tightly and place it at 37℃ for fermentation. S5. After fermentation, the fermented feed is dried in an oven at 40°C and then crushed to obtain the fermented product of the Chinese herbal medicine.

7. The method for preparing poultry supplementary feed containing AKK bacteria as described in claim 6, characterized in that: In step S3, the weight ratio of fermentation substrate, purified water, ammonium oxalate, and potassium dihydrogen phosphate is 30:1:0.25:0.

03.

8. The method for preparing poultry supplementary feed containing AKK bacteria as described in claim 5, characterized in that: AKK microcapsule particles were prepared using the following method: S1. Cultivate and domesticate the AKK strain Akkermansia muciniphila MucT to prepare an AKK bacterial suspension; S2. Modified sodium carboxymethyl cellulose is prepared by modifying sodium carboxymethyl cellulose. S3. Mix AKK bacterial suspension and modified sodium carboxymethyl cellulose, add ellagic acid, mix and stir, and then use a spray dryer to prepare AKK bacterial microcapsule particles.

9. The method for preparing poultry supplementary feed containing AKK bacteria as described in claim 8, characterized in that: In step S1, the frozen solution of AKK strain Akkermansia muciniphila MucT was first inoculated into 5 mL of culture medium. The culture was then cultured in a carbon dioxide incubator in an anaerobic chamber at 37°C for 48 h to revive the bacterial suspension. The bacterial suspension was then transferred to a new culture medium with the same composition and cultured again for 48 h in an anaerobic chamber with 95% nitrogen and 5% hydrogen to acclimate the AKK bacteria. The culture was then removed and placed in an anaerobic ice box to induce dormancy. Under anaerobic conditions, the dormant bacterial suspension was centrifuged at 3000 rpm for 20 min at 3°C. The resulting precipitate was washed twice with PBS buffer and centrifuged again under the same conditions. The suspension was then resuspended in an appropriate amount of PBS buffer at 3°C ​​to obtain the AKK bacterial suspension.

10. A method for feeding poultry with poultry byproducts containing AKK bacteria, characterized in that: Includes the following steps: S1. Assess whether the quality of poultry meat from free-range areas meets the standards and identify any non-compliant items; S2. For unqualified poultry with excessive heavy metals in the meat, the original feed should be replaced with fermented products of traditional Chinese medicine microorganisms. The feed should be strictly fed according to the feeding amount standard. After feeding for 20-30 days, one-third of the feed should be replaced with poultry supplementary feed containing AKK bacteria. Continue feeding for 30-35 days and test the meat quality. If the meat quality is qualified, continue feeding with fermented products of traditional Chinese medicine microorganisms until the poultry is ready for slaughter.

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