Fermented feed formula for improving production performance and meat quality of mutton sheep

Abstract

The invention relates to a fermented feed formula for improving production performance and meat quality of mutton sheep, which specifically comprises the following components in percentage by weight: 5-10% of crab apple biological fermented feed, 44.5-45% of corn, 17.80-23% of corn straw, 7-7.3% of soybean meal, 3% of corn protein powder, 5% of corn germ meal, 5% of corn bran, 5% of soybean hull, 0.2% of premix, 0.5% of salt, 0.5% of monosodium glutamate residue and 0.5% of baking soda. And 0.5% of stone powder. By-products such as defective crabapples and pomace can be turned into wealth and converted into functional feed raw materials with high additional value, part of conventional feed raw materials such as corn and soybean meal are replaced, and the feed cost is reduced. Meanwhile, beneficial microorganisms in the fermented feed can improve animal immunity, and pollution of drug residues to the environment in the breeding process is reduced.

Description

Technical Field

[0001] This invention relates to the field of feed formulation technology, and in particular to a fermented feed formulation for improving the production performance and meat quality of mutton sheep. Background Technology

[0002] As people's living standards continue to improve, consumers' demand for mutton products has gradually shifted from simply pursuing quantity to requiring higher levels of quality, flavor, and safety. High-quality, safe, and uniquely flavored mutton products are more competitive and economically viable in the market. Therefore, significantly improving mutton quality and safety while ensuring breeding efficiency has become a key issue and research focus that urgently needs to be addressed in the current sheep farming industry.

[0003] In existing technologies, fattening sheep feed typically uses conventional raw materials such as corn, soybean meal, and straw as its core objective, aiming to meet the sheep's basic energy and protein needs. However, with the development of the nutrition and feed industry, feed formulation technology is moving towards more precise nutrition and diversified functions, and the development and application of functional feed ingredients are receiving increasing attention. Simultaneously, given the current international context of significant fluctuations in feed raw material prices, developing new feed resources to reduce production costs has become a hot topic in the industry. Furthermore, with the continuous advancement of antibiotic-free farming concepts in my country, antibiotics have been completely banned in ruminant feed, and the use of natural plants, represented by traditional Chinese medicine herbs, and various plant extracts has become an important means of replacing antibiotics to ensure the quality of livestock products.

[0004] Crabapple, also known as crabapple or mulberry, is a perennial plant of the genus Malus in the family Rosaceae, widely distributed in northern my country. It is a common plant used for both food and medicine, containing rich macronutrients and micronutrients, including: (1) Polyphenols, which have strong antioxidant activity, can scavenge free radicals in the body, reduce oxidative stress, and thus may delay lipid oxidation in meat and extend shelf life. (2) Organic acids (such as malic acid and citric acid): can improve feed palatability, promote the secretion of digestive juices, and improve the digestibility of nutrients; at the same time, they help regulate the pH value of the gastrointestinal tract and inhibit the proliferation of harmful microorganisms. (3) Pectin and dietary fiber: as high-quality prebiotics, they can promote the reproduction of beneficial intestinal flora (such as lactic acid bacteria), maintain intestinal health, and improve the absorption of nutrients. (4) Natural vitamins: rich in vitamin C, etc., which are natural antioxidants and immune enhancers.

[0005] Currently, aside from a small amount consumed fresh, crabapples are mainly processed into dried fruit, preserves, juice, or wine. This process generates a large amount of byproducts, such as fruit pomace and substandard fruit, which are usually discarded, resulting in resource waste and environmental pressure. If these byproducts could be utilized in animal feed at a higher value, they would turn waste into treasure, aligning with the development concepts of green and circular agriculture. However, a search of existing technologies reveals that research and practice on the systematic application of crabapples as a major functional ingredient in sheep feed formulations are still lacking.

[0006] Therefore, there is an urgent need for a fermented feed formula that can improve the production performance and meat quality of sheep. Summary of the Invention

[0007] This invention provides a fermented feed formula to improve the production performance and meat quality of mutton sheep. It aims to make full use of the natural active ingredients of crabapple to develop a new type of functional feed that can effectively improve the production performance of mutton sheep and significantly improve the meat quality. It has significant theoretical significance and market application value.

[0008] This invention provides a fermented feed formula for improving the production performance and meat quality of mutton sheep. Specifically, by weight percentage, it comprises: 5-10% fermented crabapple feed, 44.5-45% corn, 17.80-23% corn stalks, 7-7.3% soybean meal, 3% corn gluten meal, 5% corn germ meal, 5% corn husks, 5% soybean husks, 0.2% premix, 0.5% salt, 0.5% monosodium glutamate residue, 0.5% baking soda, and 0.5% limestone powder.

[0009] The fermented feed formula for improving the production performance and meat quality of sheep is preferably composed of 10% fermented crabapple feed, 45% corn, 17.8% corn stalks, 7% soybean meal, 3% corn gluten meal, 5% corn germ meal, 5% corn husks, 5% soybean husks, 0.2% premix, 0.5% salt, 0.5% monosodium glutamate residue, 0.5% baking soda, and 0.5% limestone powder.

[0010] The fermented feed formula for improving the production performance and meat quality of mutton sheep, preferably, includes the following premix: Vitamin A 5,000,000 IU / kg, Vitamin D3 1,500,000 IU / kg, Vitamin E 25 mg / kg, Iron 36 mg / kg, Copper 12.625 mg / kg, Manganese 65 mg / kg, Zinc 50.125 mg / kg, Iodine 600 mg / kg, Selenium 250 mg / kg, and Cobalt 150 mg / kg.

[0011] The fermented feed formula for improving the production performance and meat quality of mutton sheep, preferably, the preparation method of the crabapple bio-fermented feed specifically includes the following steps:

[0012] Add half the weight of wheat bran and corn to the crabapple, then add half the weight of rapeseed meal and soybean meal, and mix well.

[0013] Add cellulase (0.5%-1%, w / w), phytase (0.1%-0.2%, w / w), and acidic protease (0.5%-1%, w / w) to the above solid matrix and stir until homogeneous;

[0014] 0.4% active dry yeast was inoculated into the above-mentioned material to be fermented, with an active dry yeast biomass of 2×10⁻⁶. 10 CFU / g;

[0015] After inoculating with yeast, ferment at 30℃ for 36-48 hours, and then dry at low temperature.

[0016] The beneficial effects are:

[0017] In this invention, fermented crabapple bio-feed is used as a major component of feed, replacing some expensive conventional feed ingredients and reducing feed costs. It is also rich in polyphenols, flavonoids, organic acids, and other active ingredients, promoting the growth of sheep. The probiotics and their metabolites (enzymes, bacteriocins) produced during fermentation synergistically with prebiotics such as pectin to regulate intestinal flora, enhance immunity, and promote nutrient digestion and absorption.

[0018] In this invention, corn provides most of the digestible energy needed by sheep, and corn germ meal has the dual function of providing both energy and protein.

[0019] In this invention, soybean meal is an important source of metabolizable proteins (MCP and RUP) for rumen microorganisms and host sheep, which are used for muscle growth and tissue repair, while corn gluten meal can efficiently supplement limiting amino acids.

[0020] In this invention, corn stalks provide essential physical fiber, stimulating rumination, maintaining normal rumen peristalsis and acid-base balance (preventing acidosis), and are a structural component for ensuring the health of sheep's digestive tract. Their proportion will be dynamically adjusted according to the amount of fermented corn stalk feed added to maintain a stable concentrate-to-roughage ratio in the diet.

[0021] The premix in this invention contains vitamins and trace elements necessary for the growth of meat sheep, ensuring a balanced diet, preventing deficiencies, and guaranteeing normal physiological metabolism; salt can maintain body fluid osmotic pressure and acid-base balance, stimulate appetite, and increase feed intake; limestone powder is used to supplement the calcium needed for bone growth and physiological activities; baking soda can neutralize the excessive acidic substances produced in the rumen due to the fermentation of concentrated feed, stabilize the rumen pH value, and effectively prevent rumen acidosis.

[0022] The fermented crabapple bio-feed added in this invention contains natural fruit acids and sweet substances that significantly improve palatability, stimulate sheep's appetite, and increase dry matter intake. From a nutritional perspective, crabapples are rich in protein, minerals, and dietary fiber. During fermentation, these nutrients are further broken down and transformed, becoming more easily digested and absorbed by animals. This will help improve sheep production performance and meat quality, meeting consumer demand for high-quality mutton and thus increasing economic benefits.

[0023] This invention transforms damaged crabapple fruit and pomace into valuable, high-value-added functional feed ingredients, replacing some conventional feed ingredients such as corn and soybean meal, thus reducing feed costs. It solves the problems of short shelf life of crabapples and resource waste and environmental pollution caused by fallen fruit. Simultaneously, the beneficial microorganisms in the fermented feed can improve animal immunity and reduce the environmental pollution caused by drug residues during the breeding process. After sheep consume fermented feed, the content of beneficial bacteria in their feces increases, the odor is reduced, making it easier to handle and compost. When returned to the field, it can improve soil structure, promote crop growth, and form an ecological circular agriculture model.

[0024] This invention not only reduces feed costs and environmental pollution, but also realizes the resource recycling of agricultural waste, and helps to improve the production performance and meat quality of sheep, resulting in significant economic and ecological benefits. Attached Figure Description

[0025] Figure 1 This invention relates to the effect of dripping water loss in lamb meat from Xing'an lambs. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0027] The following detailed description of specific embodiments will be provided. However, those skilled in the art should understand that the listed embodiments are merely illustrative and do not constitute a limitation on the scope of the invention. Specific conditions not explicitly mentioned in the embodiments should be understood as being performed according to industry practice or manufacturer-recommended conditions.

[0028] The following describes a specific fermented feed formula for improving the production performance and meat quality of mutton sheep, as provided in the embodiments of this application.

[0029] This invention provides a fermented feed formula for improving the production performance and meat quality of mutton sheep. Specifically, by weight percentage, it comprises: 5-10% fermented crabapple feed, 44.5-45% corn, 17.80-23% corn stalks, 7-7.3% soybean meal, 3% corn gluten meal, 5% corn germ meal, 5% corn husks, 5% soybean husks, 0.2% premix, 0.5% salt, 0.5% monosodium glutamate residue, 0.5% baking soda, and 0.5% limestone powder.

[0030] Preferably, the feed consists of 10% fermented crabapple feed, 45% corn, 17.8% corn stalks, 7% soybean meal, 3% corn gluten meal, 5% corn germ meal, 5% corn husks, 5% soybean husks, 0.2% premix, 0.5% salt, 0.5% monosodium glutamate residue, 0.5% baking soda, and 0.5% limestone powder.

[0031] The premix specifically includes: Vitamin A 5,000,000 IU / kg, Vitamin D3 1,500,000 IU / kg, Vitamin E 25 mg / kg, Iron 36 mg / kg, Copper 12.625 mg / kg, Manganese 65 mg / kg, Zinc 50.125 mg / kg, Iodine 600 mg / kg, Selenium 250 mg / kg, and Cobalt 150 mg / kg.

[0032] The specific steps in preparing the crabapple bio-fermented feed include the following:

[0033] S1: Add 1 / 2 of the weight of wheat bran and corn to the crabapple, then add 1 / 4 of the weight of rapeseed meal and soybean meal, and mix well.

[0034] S2: Add cellulase (0.5%-1%, w / w), phytase (0.1%-0.2%, w / w), and acidic protease (0.5%-1%, w / w) to the above solid matrix and stir until homogeneous;

[0035] S3: Inoculate the above-mentioned material to be fermented with 0.4% active dry yeast, with an active dry yeast biomass of 2×10⁻⁶. 10 CFU / g;

[0036] S4: After inoculating with yeast, ferment at 30℃ for 36-48 hours, then dry at low temperature.

[0037] Example 1

[0038] I. Experimental Preparation According to the feed formula in Table 1 below, three gradient feeds were prepared, named CON, S-5%, and S-10%, respectively. The feed without added crabapple fermented biological feed was used as the control group. The crabapple fermented biological feed was added to the same feed as the control group at 5% and 10% levels. The above feeds were used as experimental feeds for the feeding experiment.

[0039] Table 1. Experimental feed formulation and nutrient composition

[0040]

[0041]

[0042] The superscripts in Table 1 are annotated below;

[0043] a: Each kilogram of premix contains: Vitamin A 5,000,000 IU, Vitamin D3 1,500,000 IU, Vitamin E 25 mg, Iron 36 mg, Copper 12.625 mg, Manganese 65 mg, Zinc 50.125 mg, Iodine 600 mg, Selenium 250 mg, and Cobalt 150 mg.

[0044] II. Specific Experimental Procedure

[0045] 1. Feeding process

[0046] Forty-eight male lambs aged three months from the Xing'an Duo were selected and randomly divided into three groups according to their weight: a control group (CON) and experimental treatment groups (S-5% and S-10%). The experimental animals were fed in individual pens twice a day, morning and evening, with free access to water and reasonable free movement.

[0047] During the experiment, daily feed intake was recorded, and sheep body size data were measured on days 0, 30, 60, and 90. The feeding experiment lasted for 90 days, and after 90 days of feeding, sheep were slaughtered and sampled at the slaughterhouse.

[0048] 2. Slaughter trials and sample collection

[0049] After the feeding experiment was completed, 10 experimental sheep were randomly selected from each group and transferred to the slaughterhouse. After fasting for 24 hours, they were slaughtered. The pre-slaughter live weight, carcass weight, bone weight, skin weight, hoof weight, and head weight of the experimental sheep were recorded.

[0050] 3. Meat quality determination and component analysis

[0051] After the slaughter experiment, a portion of the muscle sample from the slaughtered experimental sheep was taken on-site to determine the pH value, meat color, and initial weight of drip loss. After the determination, the experimental meat sample was stored in a 4°C refrigerator, and the pH value, meat color value, and drip loss were measured for 24 hours and 7 consecutive days.

[0052] 4. Data Analysis

[0053] (1) Live weight before slaughter: weight before slaughter after fasting for 24 hours and abstaining from water for 12 hours.

[0054] (2)Carcass weight

[0055] After slaughtering and bleeding the sheep to be tested, remove the skin, head, internal organs (retaining the kidneys and renal fat), knee joints of the forelimbs and toe joints of the hindlimbs, and let them stand for 30 minutes before weighing them. The resulting weight is the carcass weight.

[0056] (3) Head, hoof, and hide weight

[0057] The weight of the head, hooves, and skin that are cut and separated from the carcass.

[0058] (4) Net meat weight, bone weight

[0059] The weight of the net meat obtained after removing all the meat from the carcass is called the net meat weight, and the weight of the remaining skeleton is called the bone weight.

[0060] (5) GR value

[0061] The tissue thickness at a point 11 cm from the midline of the spine between the 12th and 13th ribs of the experimental sheep carcass.

[0062] (6) Thick back fat

[0063] The thickness of the fat layer directly above the midpoint of the eye muscles between the 12th and 13th ribs of the torso.

[0064] (7) Average daily feed intake (ADFI) = feed consumption / number of feeding days.

[0065] (8) Average daily gain (ADG) = (final weight - initial weight) / number of feeding days.

[0066] Feed efficiency (FE) = Feed consumption / Weight gain.

[0067] (10) Slaughter rate = Carcass weight / Pre-slaughter live weight * 100%.

[0068] (11) Net meat yield = Net meat weight / Pre-slaughter live weight * 100%.

[0069] (12) Meat-to-bone ratio = net meat weight / bone weight.

[0070] 5. Experimental Results:

[0071] (i) Growth performance

[0072] As shown in Table 2, 5% and 10% fermented crabapple feed had no significant effect on feed intake, daily weight gain, and feed efficiency (P > 0.05). Specifically, feed intake decreased by 3.53% and 1.06% respectively compared to the control group, while daily weight gain increased by 5.49% and 10.32% respectively, and feed efficiency increased by 5.88% for both groups. In conclusion, adding fermented crabapple feed to the diet, especially at the 10% level, shows potential to improve the growth performance of Xing'an lambs. Although not statistically significant, the consistent growth trend suggests it may help improve weight gain rate and feed utilization efficiency.

[0073] Table 2. Effects of fermented crabapple feed on the growth performance of Xing'an lambs.

[0074]

[0075]

[0076] Note: CON: control group; S-5%: 5% fermented crabapple feed group; S-10%: 10% fermented crabapple feed group; different lowercase letters in the same row indicate significant differences between different feed pattern treatments (P<0.05).

[0077] (ii) Body size

[0078] As shown in Table 3, compared with the control group, the 10% fermented crabapple feed significantly increased the chest circumference of Xing'an lambs (P < 0.05). Throughout the feeding period, there were no significant differences in body height and cannon bone circumference between the two groups fed with fermented crabapple and the control group (P > 0.05). In conclusion, adding fermented crabapple bio-feed to the diet helps improve the body size development of Xing'an lambs, especially showing a significant promoting effect on chest circumference.

[0079] Table 3. Effects of fermented crabapple feed on body size of Xing'an lambs.

[0080]

[0081] Note: CON: control group; S-5%: 5% fermented crabapple feed group; S-10%: 10% fermented crabapple feed group; different lowercase letters in the same row indicate significant differences between different feed pattern treatments (P<0.05).

[0082] (iii) Slaughter performance

[0083] As shown in Table 4, overall, most slaughter indicators showed an upward trend with the increase in the proportion of fermented crabapple feed. Among them, key production indicators such as live weight, carcass weight, and net meat weight were highest in the 10% fermented crabapple feed group; and the net meat weight tended to increase significantly (P = 0.057). The net meat yield increased by 1.01% and 1.27% in the 5% and 10% fermented crabapple feed groups, respectively. Furthermore, compared with the control group, the 10% fermented crabapple feed significantly increased the GR value of Xing'an lambs (P < 0.05). Other indicators such as dressing percentage, net meat yield, and meat-to-bone ratio did not show significant differences between groups (P > 0.05), but the values ​​in the 5% and 10% fermented crabapple feed groups were generally higher than those in the control group. In conclusion, the addition of fermented crabapple feed to the diet has a certain improving effect on the slaughter performance of Xing'an lambs, especially in increasing net meat weight and promoting fat deposition.

[0084] Table 4. Effects of the present invention on the slaughter performance of Xing'an lambs.

[0085]

[0086]

[0087] Note: CON: control group; S-5%: 5% fermented crabapple feed group; S-10%: 10% fermented crabapple feed group; different lowercase letters in the same row indicate significant differences between different feed patterns (P<0.05).

[0088] (iv) Meat quality

[0089] As shown in Table 5, compared with the control group, the 5% fermented crabapple feed significantly increased the L*45min value of muscle in Xing'an lambs (P<0.05); the pH of the 10% fermented crabapple feed was significantly higher. 45min The value was significantly higher than that of the 5% fermented crabapple feed (P < 0.05). Other indicators showed no significant differences (P > 0.05). Furthermore, there was no significant difference in drip loss between the two groups of fermented crabapple feed and the control group (P > 0.05), but a clear pattern was observed: the drip loss of mutton in both groups of fermented crabapple feed was lower than that in the control group. On day 7, the 5% and 10% fermented crabapple feeds showed reductions of 3.57% and 11.38% compared to the control group, respectively. The 10% fermented crabapple feed group had the lowest drip loss at all measurement time points, indicating that adding 10% fermented crabapple feed helps reduce drip loss in mutton and improve its water retention. In conclusion, adding fermented crabapple feed to the diet, especially at the 10% level, has multiple benefits for mutton quality: it significantly increases the pH value in the early post-mortem period, which helps delay muscle acidification and has a positive effect on meat quality maintenance; it also shows a stable trend of reducing drip loss and improving water retention.

[0090] Table 5. Effects of the present invention on meat color and pH value of Xing'an lamb.

[0091]

[0092]

[0093] Note: CON: control group; S-5%: 5% fermented crabapple feed group; S-10%: 10% fermented crabapple feed group; different lowercase letters in the same row indicate significant differences between different feed patterns (P<0.05).

[0094] In summary, this feed formula, through systematic feeding trials, has been proven to effectively improve mutton quality, specifically by optimizing meat color indicators and reducing drip loss. Simultaneously, it significantly enhances the production performance of mutton sheep, including increasing daily weight gain, feed efficiency, and key growth indicators such as chest circumference. The innovation of this formula lies in its full utilization of local sand pear resources, fermenting them to replace some of the high-priced conventional feed ingredients, promoting animal growth and further increasing breeding profits, thus achieving the dual goals of efficient resource utilization and improved breeding efficiency.

[0095] III. Analysis of Experimental Results

[0096] 1. Economic benefit analysis:

[0097] Fermented crabapple feed can improve economic benefits to a certain extent, specifically as follows:

[0098] (1) Feed Costs: Based on the average daily feed intake of the control group, 5% fermented crabapple feed, and 10% fermented crabapple feed being 1498.90 g / d, 1445.99 g / d, and 1483.08 g / d, respectively, after 90 days of feeding, the total feed required for each group (control group, 5% fermented crabapple feed, and 10% fermented crabapple feed) was 134.90 kg / bird, 130.14 kg / bird, and 133.48 kg / bird, respectively. The feed costs for each group (control group, 5% fermented crabapple feed, and 10% fermented crabapple feed) were approximately RMB 1.94 / kg, RMB 1.95 / kg, and RMB 2.00 / kg, respectively. Therefore, the total feed costs for each group were as follows: control group RMB 261.71 / bird, 5% fermented crabapple feed RMB 253.77 / bird, and 10% fermented crabapple feed RMB 266.96 / bird.

[0099] (2) Analysis of meat quality benefits:

[0100] The post-slaughter carcass weights were 19.72 kg for the control group, 20.04 kg for 5% fermented crabapple feed, and 21 kg for 10% fermented crabapple feed. Based on the national average mutton price of 69.22 yuan / kg as reported in the "Livestock Products and Feed Market Prices in the First Week of September" published by the Animal Husbandry and Veterinary Bureau of the Ministry of Agriculture and Rural Affairs, the carcass profit was approximately 1365.02 yuan / head for the control group, 1387.17 yuan / head for 5% fermented crabapple feed, and 1453.62 yuan / head for 10% fermented crabapple feed. After deducting feed costs, the net income was 1103.31 yuan / head for the control group, 1133.4 yuan / head for 5% fermented crabapple feed, and 1186.66 yuan / head for 10% fermented crabapple feed. Compared to the control group, the 5% fermented crabapple feed resulted in an additional 30.09 yuan / head profit, and the 10% fermented crabapple feed resulted in an additional 83.35 yuan / head profit.

[0101] Furthermore, this project found that on day 7, the drip loss from 5% and 10% fermented crabapple feed was reduced by 3.57% and 11.38% respectively compared to the control group. That is, 5% and 10% fermented crabapple feed recovered 3.57% and 11.38% of the meat weight compared to the control group. Based on the net meat weight of 13.33 kg for the control group, 13.67 kg for 5% fermented crabapple feed, and 14.36 kg for 10% fermented crabapple feed, the 5% and 10% fermented crabapple feeds recovered 0.49 kg / head and 1.63 kg / head of meat weight compared to the control group. According to the national average mutton price of 69.22 yuan / kg as compiled from the "Prices of Livestock Products and Feed in the First Week of September" report issued by the Animal Husbandry and Veterinary Bureau of the Ministry of Agriculture and Rural Affairs, the net meat price of mutton from 5% and 10% fermented crabapple feeds increased by 33.92 yuan / head and 112.83 yuan / head respectively compared to the control group.

[0102] In summary, regarding drip loss, the 5% and 10% fermented crabapple feeds saved 542.72 yuan and 1805.28 yuan respectively compared to the control group for 16 sheep. This indicates that fermented crabapple feed can utilize resources such as fallen crabapples that are easily wasted, replacing some of the expensive conventional feed ingredients, promoting animal growth, and further improving breeding efficiency.

[0103] 2. Ecological Benefits: This project solves the problems of short shelf life of crabapples and resource waste and environmental pollution caused by fallen fruit. Every year, a large number of crabapples fall to the ground in areas like Xing'an League, which were previously mostly discarded and rotted. Now, they are used to make fermented feed, achieving resource recycling. At the same time, the beneficial microorganisms in the fermented feed can improve animal immunity and reduce the environmental pollution caused by drug residues during the breeding process. After sheep consume the fermented feed, the content of beneficial bacteria in their manure increases, the odor is reduced, and it is easier to handle and compost. When returned to the fields, it can improve soil structure, promote crop growth, and form an ecological circular agriculture model.

[0104] 3. Social Benefits: The crabapple fermented feed project has created numerous job opportunities, providing a large number of direct and indirect employment positions for local residents, from crabapple harvesting and transportation to feed production, processing, and sales. Furthermore, the project has improved the economic benefits for livestock farmers, helping to increase farmers' income and promote rural economic development. Simultaneously, as the project's technology matures and is promoted, it is expected to raise the technological level of the entire livestock industry, driving the industry towards green and sustainable development.

[0105] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fermented feed formula for improving the production performance and meat quality of mutton sheep, characterized in that, The specific composition, calculated by weight percentage, includes: 5-10% fermented crabapple feed, 44.5-45% corn, 17.80-23% corn stalks, 7-7.3% soybean meal, 3% corn gluten meal, 5% corn germ meal, 5% corn husks, 5% soybean husks, 0.2% premix, 0.5% salt, 0.5% monosodium glutamate residue, 0.5% baking soda, and 0.5% limestone powder.

2. The fermented feed formula for improving the production performance and meat quality of mutton sheep according to claim 1, characterized in that, The feed composition is as follows: 10% fermented corn, 45% corn, 17.8% corn stalks, 7% soybean meal, 3% corn gluten meal, 5% corn germ meal, 5% corn husks, 5% soybean husks, 0.2% premix, 0.5% salt, 0.5% monosodium glutamate residue, 0.5% baking soda, and 0.5% limestone powder.

3. The fermented feed formula for improving the production performance and meat quality of mutton sheep according to claim 1 or 2, characterized in that, The premix specifically includes: Vitamin A 5,000,000 IU / kg, Vitamin D3 1,500,000 IU / kg, Vitamin E 25 mg / kg, Iron 36 mg / kg, Copper 12.625 mg / kg, Manganese 65 mg / kg, Zinc 50.125 mg / kg, Iodine 600 mg / kg, Selenium 250 mg / kg, and Cobalt 150 mg / kg.

4. The fermented feed formula for improving the production performance and meat quality of mutton sheep according to claim 3, characterized in that, The preparation method of the crabapple bio-fermented feed specifically includes the following steps: Add half the weight of wheat bran and corn to the crabapple, then add half the weight of rapeseed meal and soybean meal, and mix well. Add cellulase (0.5%-1%, w / w), phytase (0.1%-0.2%, w / w), and acidic protease (0.5%-1%, w / w) to the above solid matrix and stir until homogeneous; 0.4% active dry yeast was inoculated into the above-mentioned material to be fermented, with an active dry yeast biomass of 2×10⁻⁶. 10 CFU / g; After inoculating with yeast, ferment at 30℃ for 36-48 hours, and then dry at low temperature.

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