Fermented composite fiber bag for Pudong white pigs and preparation method and application of feed

Abstract

The invention discloses a preparation technology and a feeding method of a fermented composite fiber bag feed for Pudong white pigs. Several of beverage processing wastes (fiber byproducts such as scented tea residues and tea leaf residues) and fresh forage grass (protein mulberry, pennisetum purpureum, endive and the like) are selected as main raw materials to be fermented, and conventional raw materials such as corn, soybean meal and bran are selected as fermentation substrates, so that sufficient carbon sources and nitrogen sources are provided for strain growth and reproduction; the bran is applied to achieve the effect of improving the permeability in the fermentation process. The raw materials are wide in source, low in price and rich in diversified nutritional ingredients, and effective recycling of waste resources is achieved through the fermentation technology. The supply of the plant source raw materials can also provide a large amount of high-quality fiber nutrition, the nutritional characteristics of the plant source raw materials meet the digestion and absorption characteristics of the Pudong white pigs, the feed utilization rate of the Pudong white pigs is increased, and the feed resource pressure of China can be relieved.

Description

TECHNICAL FIELD

[0001] The application relates to a fermented composite fiber package for Pudong white pigs and a preparation method and application of the feed, and belongs to the technical field of livestock and poultry feed. BACKGROUND

[0002] Pudong white pigs (Shen X P. Thinking on the protection and development and utilization of Pudong white pig germplasm resources [J]. Breeding and feed, 2022, 21(01): 132-135.) are one of the four famous pigs in Shanghai, and are the only all-white local pig breed in China, which has the characteristics of high reproductive ability, tolerance to coarse feed, strong adaptability and good meat flavor, but has the problems of high proportion of fat, slow growth rate and low feed conversion efficiency. The scale of local pig breeding has generally decreased, and only feed suitable for lean-type pigs on the market can be fed. The structure of the local pig's gastrointestinal tract (Xie Q Z, Xu K, Wang G W, et al. Research progress of pig intestinal development and its differences among breeds [J]. Animal Nutrition, 2025, 37(04): 2119-2133.) is unique, and the development mechanism is different, resulting in different digestive and absorptive capacities. The composition of intestinal microorganisms determines the strong lipid deposition capacity, and the phenomenon of "fatter pigs" is easy to occur. Moreover, the feeding cycle is long, and the cost of feed is high. In addition, the slow growth rate and the impact of modern breeding mode, the reproductive performance and meat quality of local pig breeds are gradually degenerating, and the taste of "small day light" is gradually disappearing.

[0003] Fermented feed (Zhang P, Yao Y L, Luo J T, et al. Application research progress of fermented unconventional feed in pig breeding [J]. Qinghai Journal of Animal Husbandry and Veterinary Medicine, 2025, 55(02): 56-60, 72.) is one of the mainstream nutritional regulation technologies for improving the meat quality of pigs in the current livestock industry. However, different fermentation raw materials, strains, substrate ratios and fermentation processes not only affect the fermentation effect, but also have different effects on the actual feeding of pigs. Dietary fiber (Han L, Peng X, Cai H Y, et al. Application research of fermented functional dietary fiber feed in animal production [J]. Pig raising, 2021, (04): 25-31.) is also a necessary nutrient for Chinese local pigs. The current fermented feed preparation technology cannot meet the special needs of Chinese local pigs for diversified dietary fiber. For example, Pudong white pigs have been eating "coarse grains" and "grass" for a long time. The main reason is that plant-derived fiber materials have high cost performance advantages, and they can be properly digested and absorbed. However, there are many local pig breeds in China, and the germplasm characteristics differ significantly. The physiological characteristics and nutritional and fiber needs are different. The existing fermented feed and silage feed cannot meet the needs of multiple pig breeds, and research on fermented composite fiber feed to meet the needs of Pudong white pigs for "back fat control and performance improvement" is still in the blank.

[0004] The speciality of poor digestion and absorption ability of Pudong white pigs to conventional feed always exists, and the pigs often face problems of high feed cost, slow weight gain and low breeding benefit during feeding. Therefore, development of a preparation and feeding technology of fermented compound fiber feed suitable for Pudong white pigs has important significance for Pudong white pig breeding and development and utilization. SUMMARY

[0005] The technical problem solved by the present application is that the present application aims to provide a preparation method and feeding application of fermented compound fiber bag capable of achieving the purpose of fiber modification through the fermentation treatment of substrate culture medium and diversified fiber material by the stage fermentation process of multiple microorganisms, improving the nutritional value and palatability of the fermented material, matching the feed nutrition to the physiological characteristics of Pudong white pigs, improving the digestion and absorption, improving the performance of pigs, and reducing the backfat thickness of commercial pigs and improving the carcass quality.

[0006] In order to solve the above technical problem, the present application provides a preparation method of fermented compound fiber bag for Pudong white pigs, comprising the following steps:

[0007] Step 1, respectively weighing the crushed tea dregs, corn flour, soybean meal and bran, and mixing uniformly to obtain a mixture;

[0008] Step 2, adding the cultured Monascus spore liquid into sterile water and shaking uniformly to obtain a bacterial liquid;

[0009] Step 3, uniformly spraying the bacterial liquid obtained in step 2 into the mixture in step 1, stirring uniformly, and laying on the table to perform aerobic fermentation, and obtaining a No. 1 fermentation product after sterilization;

[0010] Step 4, adding the cultured yeast bacterial liquid into sterile water and shaking uniformly to obtain a bacterial liquid;

[0011] Step 5, uniformly spraying the bacterial liquid obtained in step 4 into the No. 1 fermentation product, stirring uniformly, and laying on the table to perform aerobic fermentation, and obtaining a No. 2 fermentation product;

[0012] Step 6, weighing the crushed green feed;

[0013] Step 7, mixing the No. 2 fermentation product obtained in step 5 and the green feed in step 6, stirring uniformly, and obtaining a No. 3 fermentation product;

[0014] Step 8, adding molasses into sterile water and mixing uniformly to obtain molasses water;

[0015] Step 9, adding lactic acid bacteria and Bacillus subtilis into the molasses water in step 8 at a ratio of 1:1 to obtain fermentation agent 3;

[0016] Step 10, the fermentation agent 3 obtained in step 9 is evenly sprayed into the fermentation 3 obtained in step 7, and after being mixed evenly, is placed in a breathing bag and sealed for fermentation, to obtain a wet fermentation composite fiber bag; after drying, a fermented composite fiber bag is obtained.

[0017] Preferably, the mass ratio of the tea residue, green forage, corn, soybean meal and bran in the raw material for preparing the fermented composite fiber bag is 8:8:2:1:1.

[0018] Preferably, the tea residue is selected from various tea residues, and various scented tea residues and tea residues can be selected; and the green forage is selected from at least one of mulberry, sweet elephant grass and chicory.

[0019] Preferably, the spraying of the bacterial liquid in steps 3 and 5 is performed on the mixture with a water content of 20wt%-70wt%.

[0020] Preferably, the temperature for aerobic fermentation in steps 3 and 5 is 28-32℃, and the time is 2-4 days.

[0021] Preferably, the temperature for sealing fermentation in step 10 is 28-32℃, and the time is 2-4 days.

[0022] Preferably, the temperature for drying in step 10 is ≤40℃; and the moisture content of the fermented composite fiber bag after drying is 35wt%-40wt%.

[0023] The application also provides the use of the fermented composite fiber bag prepared by the above preparation method in formulating a feed for raising Pudong white pigs and raising Pudong white pigs.

[0024] The application also provides a complete feed for raising Pudong white pigs, which comprises the fermented composite fiber bag prepared by the above preparation method.

[0025] Preferably, the addition ratio of the fermented composite fiber bag is 5-30wt%.

[0026] Preferably, the complete feed comprises, by weight fraction, corn 20-40 parts, soybean meal 10-15 parts, composite fiber bag 5-30 parts, bran 0-15 parts, DDGS 0-5 parts, oil 1-6 parts, acidifying agent 0.2-0.8 parts, enzyme preparation 0.1-0.4 parts, flavoring agent 0.03-0.1 parts, methionine 0.1-0.4 parts, composite microecological preparation 0.1-0.6 parts, lysine 0.4-1.5 parts, threonine 0.2-1 parts, salt 0.2-0.9 parts, baking soda 0.2-0.5 parts, calcium hydrogen phosphate 0.4-1.3 parts, stone powder 0.4-1.3 parts, antioxidant 0.01-0.2 parts, acidifying agent 0.01-0.2 parts, and premix 1 part.

[0027] The application selects several kinds of beverage processing waste (fiber by-products such as tea dregs, tea leaf dregs, etc.), fresh forage (protein mulberry, sweet elephant grass and chichory, etc.) as main fermentation raw materials, and selects corn, soybean meal, bran and other conventional raw materials as fermentation substrates to provide sufficient carbon source and nitrogen source for growth and reproduction of strains, and the bran is used to improve the permeability in the fermentation process. These raw materials are not only widely available and low in price, but also rich in diversified nutrients, and through fermentation technology, the effective reuse of waste resources is realized. The supply of plant source raw materials can also provide a large amount of high-quality fiber nutrition, and its nutritional characteristics meet the digestion and absorption characteristics of Pudong white pigs, which not only improves the feed utilization rate of Pudong white pigs, but also relieves the pressure of feed resources in China.

[0028] Compared with the prior art, the application has the following beneficial effects:

[0029] 1. The application uses green forage, processing by-product tea dregs and various basic feed raw materials to prepare compound fiber raw materials, and focuses on balancing the relationship between fermentability, palatability, nutritional value and dietary fiber diversification of the compound; the green forage has a fresh fragrance, and after fermentation and fiber modification treatment, the fermented material emits an acid fragrance, and the soluble sugar content is significantly improved, which has a significant feeding effect; this not only improves the palatability and nutritional value of the feed, promotes the intake of nutrients, but also ensures the unique flavor of local pork; the effective active ingredients such as catechin and tea polyphenol in tea dregs can significantly improve the antioxidant capacity of fattening pigs, reduce the stress damage caused by adverse environment, and improve the water retention performance and meat quality of pork.

[0030] 2. The application adopts step-by-step staged fermentation: aerobic fermentation→ high-temperature sterilization→ aerobic fermentation→ anaerobic fermentation-low-temperature drying; after the compound fermentation process treatment of tea dregs and corn and soybean meal, the crude protein content is significantly improved, not only the nutritional value is improved, but also the use amount of soybean meal can be effectively reduced; the use of monascus for fiber feed raw material fermentation is helpful to destroy plant cell walls, soften fiber structure, and achieve the effect of releasing active ingredients and assisting fiber modification.

[0031] 3. The fermented compound fiber provides high-quality dietary fiber and high-quality probiotics to Pudong white pigs with complex intestinal structure, promotes the colonization of dominant flora in the intestines of local pigs, such as Bacteroidetes, Firmicutes, Ruminococcus, etc., helps the healthy development of the intestines of local pigs, improves the overall digestion, absorption and utilization of feed, and reduces the feed conversion ratio.

[0032] 4、The composite fermentation of multiple fiber sources in the application modifies the fiber structure, which is conducive to adjusting the fat deposition of local pigs and reducing the back fat thickness. The modified composite fiber, probiotics and their metabolites can significantly improve the growth performance and slaughter performance of local pigs, while maintaining the suitability of intramuscular fat content, making the muscle texture clearer, the meat color bright and shiny, and the meat less prone to spoilage, thereby helping to produce high-grade local pork.

[0033] 5、The fermented fiber raw material in the application is designed for Pudong white pigs, and the efficacy verification is carried out on the growth performance, meat quality and reproductive performance of the pigs, and the beneficial effects are significant. The fermented composite fiber can improve the intestinal health of Pudong white sows, improve the digestion and absorption rate of nutrients, and further improve the reproductive performance of sows and the growth of piglets. BRIEF DESCRIPTION OF DRAWINGS

[0034] Table 1 . Effect of fermented composite fiber package on intramuscular fat of Pudong white pigs. DETAILED DESCRIPTION

[0035] In order to make the application more obvious and easy to understand, the preferred embodiments are described in detail below with the help of the accompanying drawings.

[0036] The fermentation bacteria red yeast and yeast used in the following examples are all commercially available.

[0037] The application provides a composite fiber package for reducing the back fat thickness of Pudong white pigs, a preparation method of the feed, and the application in feeding Pudong white pigs.

[0038] The present application takes Pudong white pigs as the object, can adjust the feed formula according to the physiological characteristics of local pig breeds, and studies the suitable feed for local pigs in the growth and fattening period. The present application mainly takes waste tea dregs and green forage as the main substrate components. Firstly, corn, soybean meal and bran are subjected to preliminary fermentation treatment, and then subjected to secondary deep fermentation with tea dregs and green forage to prepare a compound fiber bag. The compound fiber bag is added into the daily ration formula according to the corresponding proportion. The yeast and monascus are used for preliminary fermentation of corn and soybean meal to reduce the anti-nutritional factors, and to increase the soluble protein content and the nutritional level of the fermented material. The tea dregs are subjected to fermentation to reduce the bitter taste, improve the palatability, and increase the digestive utilization rate. The soluble sugar content of the green forage is greatly improved after fermentation, the acid aroma is rich, has a certain food attracting effect, and the moderate acid environment inhibits the growth of miscellaneous bacteria, prolongs the shelf life. At the same time, the protein level of the compound fiber bag is improved to a certain extent, which can be used to replace soybean meal, and also has rich dietary fiber, which can replace bran as the fiber source of local pig feed, and deeply excavate the characteristics of local pigs to resist roughage. The short-chain fatty acids generated by the anaerobic fermentation of fiber by microorganisms in the large intestine can not only improve the antioxidant capacity of pigs, but also maintain the integrity of the intestinal barrier, thereby protecting the intestinal health, and effectively exerting the advantages of the intestinal flora of local pig breeds, and enhancing the digestion and absorption utilization rate of feed. In addition, the tea is rich in various active ingredients such as tea polyphenols, tea polysaccharides, etc., which can further improve the immunity of local pigs and the antioxidant capacity of pork in the intensive feeding environment, maintain the dynamic balance of free radical generation and clearance, reduce oxidative stress and inflammatory response, regulate lipid metabolism of local pigs, improve the fatty acid proportion of local pork, and reduce the back fat thickness. Compared with lean pigs, the intestinal development of local pigs is slow in the early growth period, and fiber material can stimulate the development of intestinal structure to accelerate and improve, promote the development of intestinal villi and crypts, improve the intestinal environment and flora structure, and affect the muscle water retention capacity, meat quality and flavor through the metabolism of intestinal flora; and the tea dregs and jasmine dregs are simple and easy to obtain as beverage processing waste, and have the advantage of local raw materials, and the green forage such as chicory, sweet grass and protein mulberry has great planting advantage in the suitable temperature conditions in the south. Overall, the raw materials of the compound fiber bag not only have the advantage of regional collection, but also are more suitable for the body needs of local pigs in this region.

[0039] The specific steps are as follows:

[0040] 1. The appropriate amount of tea dregs (flower tea dregs, tea dregs, etc.), green forage (protein mulberry, sweet grass, chicory, etc.), corn, soybean meal and bran are weighed according to the proportion and crushed for use.

[0041] 2. The appropriate amount of tea dregs, corn powder, soybean meal and bran are taken respectively and mixed uniformly.

[0042] 3. Add the cultured Monascus spore solution to sterile water and shake well.

[0043] 4. Sprinkle 3 evenly onto 2, mix well (water content of the mixture is 20% to 70%), and lay on the table. Aerobic fermentation is carried out at 330°C for more than 72 hours, and then high-temperature sterilization is performed to obtain a first fermentation product.

[0044] 5. Add the cultured yeast solution to sterile water and shake well.

[0045] 6. Sprinkle 5 evenly onto the first fermentation product, mix well (water content of the mixture is 20% to 70%), and lay on the table. Aerobic fermentation is carried out at 330°C for more than 72 hours to obtain a second fermentation product.

[0046] 7. Take an appropriate amount of one or a mixture of several of protein mulberry, sweet reed, and chicory.

[0047] 8. Mix the second fermentation product and 7 according to a proportion, and mix well.

[0048] 9. Add molasses to sterile water and mix well.

[0049] 10. Add lactic acid bacteria and Bacillus subtilis to 9 at a ratio of 1:1 to obtain a fermentation agent 3.

[0050] 11. Sprinkle 10 evenly onto 8, mix well, and place in a respiration bag for sealed fermentation at 37°C for more than 72 hours to obtain a wet-state fermentation composite fiber bag.

[0051] 12. Dry the wet-state fermentation composite fiber bag obtained in 11 at low temperature to maintain the moisture content at 35% to 40%.

[0052] 13. Prepare a complete feed according to a proportion by using the composite fiber bag obtained in 12 and a plurality of raw materials: corn 20 to 40 parts, soybean meal 10 to 15 parts, composite fiber bag 5 to 30 parts, bran 0 to 15 parts, DDGS 0 to 5 parts, oil 1 to 6 parts, acidifying agent 0.2 to 0.8 parts, enzyme preparation 0.1 to 0.4 parts, flavoring agent 0.03 to 0.1 parts, egg methionine 0.1 to 0.4 parts, composite microecological preparation 0.1 to 0.6 parts, lysine 0.4 to 1.5 parts, threonine 0.2 to 1 part, salt 0.2 to 0.9 parts, baking soda 0.2 to 0.5 parts, calcium hydrogen phosphate 0.4 to 1.3 parts, stone powder 0.4 to 1.3 parts, antioxidant 0.01 to 0.2 parts, acidifying agent 0.01 to 0.2 parts, and premix 1 part.

[0053] The premix provides per kilogram of feed: VA 3500 IU, VD3 2000 IU, VE 35 IU, VK3 1.5 mg, VB1 5 mg, VB2 8.0 mg, VB3 10.0 mg, VB6 3.0 mg, VB9 0.01 mg, pantothenic acid 10.0 mg, folic acid 0.3 mg, biotin 0.1 mg, Fe (FeSO4H2O) 80 mg, Cu (CuSO4 5H2O) 3.0 mg, Zn (ZnSO4H2O) 50.0 mg, Mn (MnSO4H2O) 5.0 mg, I (Cai2O6) 0.15 mg, Se (Na2SeO3) 0.4 mg. 12 0.01 mg, pantothenic acid 10.0 mg, folic acid 0.3 mg, biotin 0.1 mg, Fe (FeSO4H2O) 80 mg, Cu (CuSO4 5H2O) 3.0 mg, Zn (ZnSO4H2O) 50.0 mg, Mn (MnSO4H2O) 5.0 mg, I (Cai2O6) 0.15 mg, Se (Na2SeO3) 0.4 mg.

[0054] Example 1

[0055] The present embodiment provides a preparation method of a fermentation composite fiber bag (denoted as composite fiber bag 1) and a complete feed, and the specific steps include:

[0056] 1. According to the predetermined proportion, accurately weigh jasmine tea dregs, green feed (protein mulberry and chicory with a mass ratio of 1:1), corn, soybean meal and bran with a mass ratio of 8:8:2:1:1, and respectively perform crushing treatment for later use.

[0057] 2. Respectively weigh appropriate amounts of jasmine tea dregs, corn flour, soybean meal and bran, and mix them uniformly.

[0058] 3. Add the cultured Monascus spore liquid into sterile water, shake well, and the spore number is 1*10 6 CFU / mL.

[0059] 4. Sprinkle 3 uniformly into 2, stir well (the water content of the mixture is 20% to 70%), and lay on the table. Under the condition of 30°C, aerobically ferment for more than 72 hours, and after high-temperature sterilization, obtain the No. 1 fermentation product.

[0060] 5. Add the cultured yeast liquid into sterile water, shake well, and the viable bacteria number is 1*10 6 CFU / mL.

[0061] 6. Sprinkle 5 uniformly into the No. 1 fermentation product, stir well (the water content of the mixture is 20% to 70%), and lay on the table. Under the condition of 30°C, aerobically ferment for more than 72 hours, and obtain the No. 2 fermentation product.

[0062] 7. Respectively weigh protein mulberry and chicory, and mix them uniformly with a mass ratio of 1:1.

[0063] 8. Mix the No. 2 fermentation product and 7 with a dry matter mass ratio of 3:7, and stir well.

[0064] 9. Add molasses into sterile water (mass ratio 1:1000), mix evenly.

[0065] 10. Add lactic acid bacteria and bacillus subtilis into 9 at a ratio of 1:1 to obtain fermenting agent 3 (the number of live lactic acid bacteria and bacillus subtilis reaches 1*10 6 CFU / mL or above).

[0066] 11. Sprinkle 10 evenly into 8, mix evenly, and then place in a respiration bag and ferment at 37°C for 72 hours or above under the condition of being sealed, to obtain a wet-state fermented composite fiber bag.

[0067] 12. Dry the wet-state fermented composite fiber bag obtained in 11 at low temperature to keep the moisture content at 35%-40%, to obtain a composite fiber bag, which can be added to a basic feed.

[0068] 13. Prepare a complete feed by mixing the composite fiber bag obtained in 12 with a basic feed containing a plurality of raw materials in a certain proportion: corn 20-40 parts, soybean meal 10-15 parts, composite fiber bag 5-30 parts, bran 0-15 parts, DDGS 0-5 parts, oil 1-6 parts, acidifier 0.2-0.8 parts, enzyme preparation 0.1-0.4 parts, flavoring agent 0.03-0.1 parts, methionine 0.1-0.4 parts, composite microecological preparation 0.1-0.6 parts, lysine 0.4-1.5 parts, threonine 0.2-1 parts, salt 0.2-0.9 parts, baking soda 0.2-0.5 parts, calcium hydrogen phosphate 0.4-1.3 parts, stone powder 0.4-1.3 parts, antioxidant 0.01-0.2 parts, acidifier 0.01-0.2 parts, and premix 1 part.

[0069] Among them, the premix provides, per kilogram of feed: VA 3500IU, VD3 2000IU, VE 35IU, VK3 1.5mg, VB12.5mg, VB2 8.0mg, VB3 10.0mg, VB6 3.0mg, VB 12 0.01mg, pantothenic acid 10.0mg, folic acid 0.3mg, biotin 0.1mg, Fe (FeSO4·H2O) 80mg, Cu (CuSO4·5H2O) 3.0mg, Zn (ZnSO4·H2O) 50.0mg, Mn (MnSO4·H2O) 5.0mg, I (CaI2O6) 0.15mg, Se (Na2SeO3) 0.4mg.

[0070] Example 2

[0071] This example provides a preparation method of a fermented composite fiber bag (denoted as composite fiber bag 2) and a complete feed, and the specific steps include:

[0072] 1. Take mixed tea residues, green forage (sweet elephant grass and chicory in a mass ratio of 1:1), corn, soybean meal and bran in a mass ratio of 8:8:2:1:1, respectively, and crush them for use.

[0073] 2. Take appropriate amounts of mixed tea residues, corn meal, soybean meal and bran, respectively, and mix them evenly.

[0074] 3. Add the cultured Monascus spore solution to sterile water, shake well, and the spore count is 1*10 6 CFU / mL.

[0075] 4. Sprinkle 3 evenly into 2, mix well (the water content of the mixture is 20%-70%), and lay on the table. Aerobic fermentation is carried out at 30°C for more than 72h, and after high-temperature sterilization, No. 1 fermentation product is obtained.

[0076] 5. Add the cultured yeast solution to sterile water, shake well, and the viable bacterial count is 1*10 6 CFU / mL.

[0077] 6. Sprinkle 5 evenly into the No. 1 fermentation product, mix well (the water content of the mixture is 20%-70%), and lay on the table. Aerobic fermentation is carried out at 30°C for more than 72h, and No. 2 fermentation product is obtained.

[0078] 7. Take sweet elephant grass and chicory, respectively, and mix them evenly in a mass ratio of 1:1.

[0079] 8. Mix the No. 2 fermentation product with 7 in a dry matter mass ratio of 3:7, and mix well.

[0080] 9. Add molasses to sterile water (in a ratio of 1:1000), and mix well.

[0081] 10. Add lactic acid bacteria and Bacillus subtilis to 9 in a ratio of 1:1, and obtain fermentation agent 3 (the viable bacterial count of lactic acid bacteria and Bacillus subtilis is more than 1*10 6 CFU / mL).

[0082] 11. Sprinkle 10 evenly into 8, mix well, and place in a respiration bag. Seal and ferment at 37°C for more than 72h, and obtain wet-state fermentation composite fiber bag.

[0083] 12. Dry the wet-state fermentation composite fiber bag obtained in 11 at low temperature, and keep the moisture content at 35%-40%, and obtain the composite fiber bag, which can be added to the basic feed.

[0084] 13. The composite fiber package obtained in 12 is proportioned with a basal feed containing a plurality of raw materials to prepare a complete feed: corn 20-40 parts, soybean meal 10-15 parts, composite fiber package 5-30 parts, bran 0-15 parts, DDGS 0-5 parts, oil 1-6 parts, acidifier 0.2-0.8 parts, enzyme preparation 0.1-0.4 parts, flavoring agent 0.03-0.1 parts, methionine 0.1-0.4 parts, composite microecological preparation 0.1-0.6 parts, lysine 0.4-1.5 parts, threonine 0.2-1 parts, salt 0.2-0.9 parts, baking soda 0.2-0.5 parts, calcium hydrogen phosphate 0.4-1.3 parts, stone powder 0.4-1.3 parts, antioxidant 0.01-0.2 parts, acidifier 0.01-0.2 parts, and premix 1 part.

[0085] The premix provides, per kilogram of feed, VA 3500 IU, VD3 2000 IU, VE 35 IU, VK3 1.5 mg, VB1 2.5 mg, VB2 8.0 mg, VB3 10.0 mg, VB6 3.0 mg, VB 12 0.01 mg, pantothenic acid 10.0 mg, folic acid 0.3 mg, biotin 0.1 mg, Fe (FeSO4·H2O) 80 mg, Cu (CuSO4·5H2O) 3.0 mg, Zn (ZnSO4·H2O) 50.0 mg, Mn (MnSO4·H2O) 5.0 mg, I (CaI2O6) 0.15 mg, Se (Na2SeO3) 0.4 mg.

[0086] Example 3

[0087] Evaluation of the feeding efficacy of growing and finishing pigs

[0088] Design of the growing and finishing pig test

[0089] In this case, 30 Pudong white pigs with a body weight of about 35 kg and similar ages were selected for the test. The pigs were randomly divided into 3 groups, with 10 replicates per group and 1 pig per replicate. The control group was fed a basal corn-soybean meal type diet; the test group 1 was fed a basal corn-soybean meal type diet supplemented with the composite fiber package 1 (5% for the early growing and finishing period + 10% for the late growing and finishing period) of Example 1; and the test group 2 was fed a basal corn-soybean meal type diet supplemented with the composite fiber package 2 (5% for the early growing and finishing period + 10% for the late growing and finishing period) of Example 2. The pre-feeding period was 7 days, the early growing and finishing period was 48 days, and the whole-stage test period was 84 days. After the test, 6 pigs with similar body weights were slaughtered from each group, and the carcass indicators such as dressing percentage, eye muscle area, and backfat thickness, as well as the meat quality indicators such as water holding capacity, intramuscular fat, and marbling were determined.

[0090] The test pigs were raised in the standard fattening pig house of the Ofeiben feeding pen, and free feeding. According to the routine management procedures of the pig farm, regular deworming, immunization and disinfection were carried out, and the cage was kept clean and dry. At the same time, the pig's color, feeding condition, activity state and diarrhea were closely observed every day.

[0091] Index determination

[0092] During the test period, the periodic export of feed intake and body weight data was recorded in each repetition unit, and the average daily feed intake (ADFI), average daily gain (ADG) and feed gain ratio (F / G) were calculated;

[0093] The body weight of the test object was determined by using the automatic production performance determination system, and the live backfat thickness of the pig with a body weight of about 80 kg was determined by using the B-type ultrasonic detector according to the vertical method in "Determination of Pig Live Backfat Thickness and Eye Muscle Area by B-type Ultrasonic Method" (NY / T 2894-2016).

[0094] After the determination of growth performance, 6 pigs were randomly selected from each group for slaughter and meat quality analysis. According to NY / T825-2004 "Technical Specification for Lean-type Pig Carcass Trait Determination", the following steps were included in the slaughter determination: before slaughter, the pigs were fasted for 24 hours and free water was provided. After slaughter, the key indicators such as slaughter rate, average backfat thickness, eye muscle area and meat quality were determined.

[0095] The data were statistically analyzed by using excel and SPSS.20 software.

[0096] Growth performance results and analysis

[0097] Early growth and fattening

[0098] Table 1. The effect of fermented composite fiber bag on the growth performance of Pudong white pigs in the early growth and fattening stage

[0099] Index Control group Test 1 group Test 2 group Initial body weight kg 35.66±0.75 36.82±2.72 38.33±5.33 Ending body weight kg 70.80 ± 4.48 b ]] 78.89 ± 6.86 a ]] 79.28 ± 6.10 a ]] Daily feed intake kg 2.50 ± 0.04 b ]] 2.74 ± 0.10 a ]] 2.55 ± 0.12 b ]] Daily gain kg 0.73 ± 0.10 b ]] 0.85 ± 0.10 ab ]] 0.88 ± 0.10 a ]] Feed conversion ratio 3.45±0.36 3.16±0.29 3.03±0.36 Live backfat mm 17.04±4.50 15.81±4.28 15.90±2.43

[0100] The superscripts a, b and c in the table are statistical difference marks (the same below).

[0101] (1) In the early growth and fattening test, the body weight of test groups 1 and 2 was significantly higher than that of the control group;

[0102] (2) The daily feed intake of test group 1 was significantly higher than that of other groups, but there was no significant difference between the control group and test group 2;

[0103] (3) The daily gain of test group 2 was significantly higher than that of the control group;

[0104] (4) The feed conversion rate of test groups 1 and 2 was lower than that of the control group, and the value of test group 2 was the lowest;

[0105] (5) In the live backfat determination, the difference between the test group 1 and the test group 2 was not significant, and the reduction was 6.7%.

[0106] (6) From the above results, it is concluded that in the pre-growth and fattening period, the test groups 1 and 2 have better overall growth effect in various indicators.

[0107] Post-growth and fattening period

[0108] Table 2. Effect of fermented composite fiber bag on growth performance of Pudong white pigs in post-growth and fattening period

[0109] Index Control group Test 1 group Test 2 group Initial body weight kg 70.80 ± 4.48 b ]] 78.89 ± 6.86 a ]] 79.28 ± 6.10 a ]] Ending body weight kg 92.80±4.84 103.50±11.99 103.61±9.73 Daily gain kg 0.61±0.11 0.68±0.18 0.68±0.16 Daily feed intake kg 2.47 ± 0.03 c ]] 2.86 ± 0.07 a ]] 2.63 ± 0.14 b ]] Feed conversion ratio 4.14±0.64 4.56±1.76 4.10±1.05 Live backfat mm 28.28±6.58 23.60±6.00 23.86±4.61

[0110] Results:

[0111] (1) Under the condition of significant difference in initial weight, the final weight of each group was not significantly different, but the test group 2 had the highest final weight;

[0112] (2) In the post-growth and fattening period, the daily gain of the test groups 1 and 2 was higher than that of the control group;

[0113] (3) In the post-growth and fattening period, the feed intake of the test group 1 was significantly higher than that of the test group 2, and the control group was significantly lower than the two test groups;

[0114] (4) In this stage, the test group 1 had a slight increase in feed conversion, and the test group 2 had the lowest feed conversion.

[0115] Whole growth and fattening period

[0116] Table 3. Effect of fermented composite fiber bag on growth performance of Pudong white pigs in growth and fattening period

[0117] Grouping Control group Test 1 group Test 2 group Initial body weight kg 35.66±0.75 36.82±2.72 38.33±5.33 Ending body weight kg 92.80±4.84 103.50±11.99 103.61±9.73 Daily feed intake kg 2.36 ± 0.04 b ]] 2.64 ± 0.07 a ]] 2.45 ± 0.11 b ]] Daily gain kg 0.68±0.05 0.80±0.11 0.78±0.12 Feed conversion ratio 3.48±0.24 3.38±0.45 3.21±0.50 Live backfat mm 28.28±6.58 23.60±6.00 23.86±4.61

[0118] Results:

[0119] (1) In this stage, the test group 1 had significantly higher feed intake than other groups;

[0120] (2) The test group 2 had the highest final weight, which was 11.65% higher than the control group;

[0121] (3) The daily gain of the test groups 1 and 2 exceeded the control group by more than 100g (14.71%);

[0122] (4) The test groups 1 and 4 had the same feed conversion, and the values were the lowest among the groups;

[0123] (5) In the live backfat determination, the test groups 1 and 2 were both lower than 24mm;

[0124] (6) Comparison of the results of various indicators in the whole period showed that the test group 2 had relatively excellent growth performance.

[0125] Slaughter performance

[0126] Table 4. Effect of fermented composite fiber package on slaughter performance of Pudong white pigs

[0127] Index Control group Test 1 group Test 2 group Dressing percentage % 65.44±1.68 67.47±0.66 69.10±0.27 Backfat thickness mm 28.18±2.79 24.69±0.52 24.77±1.54 Eye muscle area cm 2 ]]> 28.08±1.93 32.76±5.27 32.89±10.69 Lean meat percentage % 51.61 53.92 54.65 Fat percentage % 29.95 28.92 23.65

[0128] The above results show that:

[0129] (1) Under the condition of similar slaughter weight, the slaughter rate of the test group 2 is slightly higher, but there is no significant difference with the control group and test group 1;

[0130] (2) The eye muscle area of test groups 1 and 2 is higher than that of the control group;

[0131] (3) The lean meat rate of the three groups of Pudong white pigs is not significantly different, and the eye muscle area of test groups 1 and 2 is increased by more than 17%;

[0132] (4) The back fat thickness of test groups 1 and 2 is lower than that of the control group, and is controlled within 25 mm;

[0133] (5) Considering the factors of slaughter rate, back fat thickness and eye muscle area, the slaughter performance test results of test group 2 show relative superiority.

[0134] Meat quality

[0135] Table 5. Effect of fermented composite fiber package on meat quality of Pudong white pigs

[0136] Index Control group Test 1 group Test 2 group Pressured water loss percentage 3.84±0.34 2.97±0.29 2.27±0.39 Cooking loss % 32.04±3.94 25.83±2.07 27.07±7.07 Shear force kgf 1.89±0.46 1.76±0.35 1.79±0.53 Marbling score 2.5 3.5 3.3 Intramuscular fat % 2.57±0.79 3.75±0.53 3.89±0.71

[0137] The results show that the composite fiber package effectively improves the juiciness, flavor tenderness and overall quality of pork by increasing the water holding capacity, intramuscular fat content and marbling score of Pudong white pork.

[0138] Therefore, it is reasonable to infer from this case that the composite fiber package preparation technology has obvious application effects of improving the growth performance of Pudong white pigs, controlling the increase of back fat, and improving the quality of pork. However, the application effects of different fermentation raw materials may have certain differences.

[0139] Example 4

[0140] Evaluation of the feeding efficacy of pregnant sows

[0141] Test design

[0142] Example 15 sows of similar parity, body weight, and expected delivery date were selected. The sows were randomly divided into three groups, with five sows in each group: a control group, a test group 1, and a test group 2. The control group was fed a basic diet, and the test groups 1 and 2 were fed the basic diet supplemented with the fermented fiber package in Example 1 and Example 2, respectively. The sows were pre-fed for 7 days. The basic diet was prepared according to the feeding standards for fat-type pigs in Pig Nutrition Needs (2020), and the nutritional components met the needs of Pudong White pigs for growth and production. The specific components and the amount of the fermented fiber package were added at 5% to 10% of the weight of the feed.

[0143] The test period lasted from the start of pregnancy to one week after the birth of the piglets. The sows were raised in semi-slatted floor pens during pregnancy and were transferred to the farrowing house one week before the expected delivery date. The piglets were kept warm in incubators. The sows were fed at regular times every day, and during pregnancy, the sows were managed using limited feeding. After entering the lactation period, the feeding amount was gradually increased until the peak feeding amount was reached, and then the sows were switched to free-feeding.

[0144] Measurement indicators: The number of piglets born, the number of live piglets, and litter weight were measured and recorded. The main task was to record the total number of piglets born, the number of live piglets, and litter weight for each sow, and to calculate the average individual weight.

[0145] Analysis of the reproductive performance of sows

[0146] Table 6. Effects of different fermented fiber packages on the reproductive performance of sows

[0147] Grouping Number of births (heads) Number of live births (heads) Litter weight (kg) Average individual weight (kg) Control group 10.80±2.16 10.00±2.16 9.84±2.35 0.92±0.01 Test group 1 11.60±1.30 10.80±1.30 11.23±1.53 1.04±0.01 Test group 2 Table 2 Index Control group Test 1 group Test 2 group Initial body weight kg Ending body weight kg Daily feed intake kg Daily gain kg Feed conversion ratio Live backfat mm Index Control group Test 1 group Test 2 group Dressing percentage % Backfat thickness mm Lean meat percentage % Fat percentage % Index Control group Test 1 group Test 2 group Pressured water loss percentage Cooking loss % Shear force kgf Marbling score Intramuscular fat % Grouping Control group Test 1 group Test 2 group Number of births (heads) Number of live births (heads) Litter weight (kg) Average individual weight (kg) Control group Test group 1 Test group 2 Table 3 Index Control group Test 1 group Test 2 group Initial body weight kg Ending body weight kg Daily feed intake kg Daily gain kg Feed conversion ratio Live backfat mm Index Control group Test 1 group Test 2 group Dressing percentage % Backfat thickness mm Lean meat percentage % Fat percentage % Index Control group Test 1 group Test 2 group Pressured water loss percentage Cooking loss % Shear force kgf Marbling score Intramuscular fat % Grouping Control group Test 1 group Test 2 group Number of births (heads) Number of live births (heads) Litter weight (kg) Average individual weight ( 11.80±1.16 11.00±1.16 11.22±1.35 1.02±0.01

[0148] The results of the example show that, in the feeding test of Pudong White pigs during pregnancy and lactation using the two fermented fiber packages, the test groups 1 and 2 were superior to the control group in terms of the number of piglets born, the number of live piglets, and litter weight. The use of fermented feed can increase the number of piglets born by 7.41% to 9.26%, the number of live piglets by 8.00% to 10%, and litter weight by 14.02% to 14.13%.

[0149] Efficacy evaluation: Both fermented fiber packages can significantly improve the reproductive performance of Pudong White pigs and the growth performance of piglets, indicating that the addition of fermented fiber packages to sow feed has good effects. This positive effect may be attributed to the improvement of intestinal health in sows by fermented fiber, which can improve the absorption efficiency of nutrients, thereby benefiting the reproductive performance of sows and the growth and development of piglets.

[0150] The above description is only a preferred embodiment of the present application, and is not intended to limit the present application in any form or substance. It should be noted that, for ordinary skilled persons in the technical field, without departing from the present application, a number of improvements and supplements can be made, which should also be considered within the protection scope of the present application.

Claims

1. A method for preparing a fermented composite fiber bag for Pudong white pigs, characterized in that, The method comprises the following steps: Step 1, respectively, the tea dregs, corn flour, soybean meal and bran are weighed and mixed to obtain a mixture; Step 2, the cultured Monascus spore solution is added to sterile water and shaken to obtain a bacterial solution; Step 3, the bacterial solution obtained in step 2 is uniformly sprayed on the mixture of step 1, stirred evenly, and laid on the table to perform aerobic fermentation, and the sterilized product is obtained as a first fermentation product; Step 4, the cultured yeast solution is added to sterile water and shaken to obtain a bacterial solution; Step 5, the bacterial solution obtained in step 4 is uniformly sprayed on the first fermentation product, stirred evenly, and laid on the table to perform aerobic fermentation to obtain a second fermentation product; Step 6, the crushed green feed is weighed; Step 7, the second fermentation product obtained in step 5 and the green feed in step 6 are mixed and stirred evenly to obtain a third fermentation product; Step 8, the molasses is added to sterile water and mixed evenly to obtain a molasses solution; Step 9, the lactic acid bacteria and Bacillus subtilis are added to the molasses solution in step 8 at a ratio of 1:1 to obtain a fermentation agent 3; Step 10, the fermentation agent 3 obtained in step 9 is uniformly sprayed on the third fermentation product obtained in step 7, mixed evenly, and placed in a breathing bag for sealed fermentation to obtain a wet fermentation composite fiber bag; after drying, a fermentation composite fiber bag is obtained.

2. The production method according to claim 1, characterized by, The mass ratio of the tea dregs, green feed, corn, soybean meal and bran in the preparation raw material of the fermentation composite fiber bag is 8:8:2:1:1; the green feed is selected from at least one of protein mulberry, sweet grass and chicory.

3. The preparation method according to claim 1, characterized in that, The water content of the mixture to which the bacterial solution is sprayed in steps 3 and 5 is 20wt%-70wt%.

4. The method of claim 1, wherein, The temperature of aerobic fermentation in steps 3 and 5 is 28-32℃, and the time is 2-4 days.

5. The preparation method according to claim 1, characterized in that, The temperature of sealed fermentation in step 10 is 28-32℃, and the time is 2-4 days.

6. The method of claim 1, wherein, The drying temperature in step 10 is ≤40℃; the moisture content of the fermentation composite fiber bag after drying is 35wt%-40wt%.

7. The application of the fermentation composite fiber bag prepared by the preparation method of any one of claims 1-6 in preparing feed for raising Pudong white pigs and raising Pudong white pigs.

8. A complete feed for raising Pudong white pigs, characterized in that, The fermentation composite fiber bag prepared by the preparation method of any one of claims 1-6.

9. The complete feed according to claim 8, characterized in that, The addition ratio of the fermentation composite fiber bag is 5-30wt%.

10. The complete feed according to claim 8, characterized in that, The complete feed comprises, by weight fraction, corn 20-40 parts, soybean meal 10-15 parts, composite fiber bag 5-30 parts, bran 0-15 parts, DDGS 0-5 parts, oil 1-6 parts, acidifying agent 0.2-0.8 parts, enzyme preparation 0.1-0.4 parts, flavoring agent 0.03-0.1 parts, methionine 0.1-0.4 parts, composite microecological preparation 0.1-0.6 parts, lysine 0.4-1.5 parts, threonine 0.2-1 parts, salt 0.2-0.9 parts, baking soda 0.2-0.5 parts, calcium hydrogen phosphate 0.4-1.3 parts, stone powder 0.4-1.3 parts, antioxidant 0.01-0.2 parts, acidifying agent 0.01-0.2 parts, and premix 1 part.

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