Goat non-grain protein compound functional feed and preparation method thereof

Abstract

The invention discloses a goat non-grain protein compound functional feed, belongs to the technical field of animal feeds, and aims to solve the problems that the traditional goat daily ration depends on high-price protein raw materials such as soybean meal, the cost is high, anti-nutritional factors exist, agricultural by-products such as macadamia nut green peel are not effectively utilized, and the feed utilization rate is low. The technical problems of complex fermentation of single strain or simple strain combination, low raw material efficiency, incomplete degradation of antinutritional factors, easy contamination by infectious microbes and the like are solved. The feed comprises a beer residue mixed fermentation material, a needle mushroom mycelium high-protein raw material, a jasmine flower residue mixed fermentation material and other raw materials in specific parts by weight, beer residues and oat hulls are fermented according to the ratio, the needle mushroom mycelium high-protein raw material is prepared by inoculating needle mushroom strains with a specific culture medium, and jasmine flower residues and oat hulls are fermented according to the ratio. The feed also contains a premix and a mineral nutrient additive, and efficient utilization of the raw materials is realized through multi-strain synergistic fermentation and fungal conversion; the feed is mainly used for goat breeding, and can reduce feed cost and improve goat growth performance and feed utilization efficiency.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of animal feed, and particularly relates to a compound functional feed of non-grain protein for goats. BACKGROUND

[0002] In the breeding of ruminants, soybean meal is a commonly used main protein source in the daily diet of goats. However, soybean meal is relatively high in price and contains trypsin inhibitors, which may affect the digestion and absorption of nutrients by goats, and excessive use also has the risk of causing rumen impaction or bloating. Therefore, it is of practical significance to develop other economic and safe non-grain protein raw materials.

[0003] About 45% to 60% of the fresh weight of macadamia nuts is generated during the processing of macadamia nuts, and is usually discarded as waste or simply composted, and cannot be effectively utilized. These green skins contain a certain amount of crude protein, cellulose, polyphenols and mineral elements, and theoretically have the potential to be used as feed raw materials. However, the green skins also contain tannins and other anti-nutritional factors, and are poor in palatability when directly fed to animals, and have low feed intake by animals; the green skins are high in pectin content and moisture, and are prone to stick together after being crushed, and are prone to oxidation and rot after being stacked, and are difficult to process and store. The existing technology mainly focuses on the extraction of active ingredients or the application as fertilizer, and the related technology of preparing mycelial protein through biological transformation and further developing the mycelial protein into goat feed has not been reported.

[0004] In addition, although some studies have reported the use of shiitake mushroom residue and other by-products to feed goats, the nutritional value of the mushroom residue is low, and the mushroom residue is mainly used to replace part of the traditional feed, and has not formed a high-value feed product with mycelial protein as the core. How to improve the feeding characteristics of the green skins through microbial transformation and effectively integrate the green skins into the goat feed formula still needs further research. SUMMARY

[0005] An object of the present application is to solve at least the above problems and to provide at least the advantages described later.

[0006] Another object of the present application is to provide a compound functional feed of non-grain protein for goats, which can utilize agricultural by-product resources such as macadamia green skins, improve the protein content and nutritional value of the feed through microbial fermentation and fungal transformation technology, reduce the dependence on soybean meal, and help to improve the growth performance and feed utilization efficiency of goats.

[0007] In order to realize the purposes and other advantages of the present application, a compound functional feed of goat non-staple protein is provided, comprising the following raw materials in parts by weight: beer dregs mixed fermentation material 200-350 parts, flammulina velutipes mycelium high-protein raw material 100-250 parts, jasmine dregs mixed fermentation material 100-150 parts, cassava starch 120-180 parts, premix 3-5 parts, peanut vine 250-350 parts, red jujube powder 50-100 parts, hawthorn powder 50-80 parts, and mineral nutrient additives 5-10 parts; The beer dregs mixed fermentation material is prepared by mixing beer dregs and oat hulls at a mass ratio of 1:(1-3) and then fermenting. The flammulina velutipes mycelium high-protein raw material is prepared by inoculating a culture medium composed of 70.0%-78.0% of macadamia nut green fruit peel fermentation mixed material, 8%-12% of sugarcane dry leaves, 8.0%-12.0% of elephant grass, 3.0%-5.0% of corn flour, 0.1%-0.3% of calcium carbonate, 0.2%-0.4% of magnesium sulfate, 0.8%-1.2% of sugar, and 0.4%-0.6% of gypsum powder with flammulina velutipes spores, and then converting and drying the mycelium. The jasmine dregs mixed fermentation material is prepared by mixing jasmine dregs and oat hulls at a mass ratio of 3:1-5:1 and then fermenting. The premix contains the following components per kilogram of finished product: VA 150000-190000 IU, VD 18000-22000 IU, VE 700-900 mg, Fe 700-900 mg, Cu 300-340 mg, Mn 1100-1300 mg, Zn 1000-1200 mg, Se 1.5-2.5 mg, I 22-26 mg, Co 10-14 mg, calcium 80000-120000 mg, phosphorus 12000-18000 mg, and sodium chloride 80000-120000 mg. The mineral nutrient additives are composed of rubidium oxide, potassium oxide, sodium oxide, magnesium oxide, and calcium oxide, and provide Rb2O 900-1300 mg, K2O 50000-54000 mg, Na2O 50000-52000 mg, MgO 350-410 mg, and CaO 10000-11000 mg per kilogram of feed.

[0008] Preferably, the preparation method of the beer dregs mixed fermentation material comprises the following steps: Mix wet beer dregs and oat hulls at a mass ratio of 1:(1-3) uniformly. Add (300-1000) g / ton of fermentation probiotics and stir uniformly. Seal the bag, ferment for 10-20 days, and prepare the beer dregs mixed fermentation material.

[0009] Preferably, the preparation method of the jasmine residue mixed fermentation material comprises the following steps: The wet jasmine residue is mixed with oat hulls at a mass ratio of 3:1 to 5:1; The fermentation probiotics are added at (300-1000) g / ton, and stirred uniformly; The bag is sealed, and fermentation is carried out for 10-20 days to obtain the jasmine residue mixed fermentation material.

[0010] Preferably, the preparation method of the high-protein raw material of the pholiota nameko mycelium comprises the following steps: The Australian nut green fruit peel is crushed, and 15%-25% of corn germ meal, 8%-12% of mulberry branches and leaves, and 3%-7% of artemisia herb residue powder are added as a water regulator and a fermentation mixed substrate; Then, 0.05%-0.15% of fermentation probiotics, 0.3%-0.7% of saccharifying enzyme, and 0.05%-0.15% of molasses are added according to the total weight, and after being stirred uniformly, the bag is sealed for fermentation for 12-18 days, and the temperature is maintained at 23-27 ℃ to obtain the Australian nut green fruit peel fermentation mixed material; The Australian nut green fruit peel fermentation mixed material 70%-78%, sugarcane dry leaves 8%-12%, elephant grass 8%-12%, corn powder 3%-5%, calcium carbonate 0.1%-0.3%, magnesium sulfate 0.2%-0.4%, sugar 0.8%-1.2%, and gypsum powder 0.4%-0.6% are mixed, and the moisture content is adjusted to 58%-65% for heap smothering for 2-4 hours; After being packed, normal pressure sterilization is carried out at 98-102 ℃ for 9-13 hours, and after the heating is stopped, natural cooling is carried out to below 40 ℃; The liquid strain inoculated with the pholiota nameko strain is cultured at 23-27 ℃ for 30-40 days until the mycelium is full; The mycelium full of mycelium is first dried at 140-160 ℃ for 15-25 minutes to control bacterial contamination, and then dried at 75-85 ℃ to retain nutritional ingredients to obtain the high-protein raw material of the pholiota nameko mycelium.

[0011] Preferably, the preparation method of the liquid strain includes: inoculating the activated Tricholoma matsutake strain into a liquid medium containing potato extract powder 15-25 g / L, glucose 15-25 g / L, potassium dihydrogen phosphate 1-3 g / L, magnesium sulfate 0.5-1.5 g / L, proteose peptone 2-4 g / L, and yeast extract powder 1-3 g / L; oscillating and culturing at 22-26°C and 120-180 r / min for 10-14 days; during the culturing process, when the mycelium ball diameter reaches 1.5-2.5 mm, crushing the mycelium ball with a tissue homogenizer at a speed of 8000-12000 r / min for 30-60 seconds, and then continuing to culture until the mycelium ball is reformed; repeating the crushing and culturing for 2-3 times to obtain a liquid strain containing uniform and small mycelium balls.

[0012] Preferably, during the crushing of the mycelium ball with the tissue homogenizer, the temperature of the bacterial liquid is maintained at 4-8°C; a protective agent is added to the bacterial liquid before crushing, the protective agent is composed of trehalose and L-proline, and the addition amount is 0.1%-0.3% and 0.05%-0.15% of the weight of the bacterial liquid, respectively; an intermittent operation is adopted during the crushing process, that is, crushing for 5-10 seconds, pausing for 10-20 seconds, and repeating for 3-5 times; after the crushing is completed, the bacterial liquid is immediately transferred to a 22-26°C environment for continuous culturing.

[0013] Preferably, the fermented probiotics include Lactobacillus plantarum, Lactobacillus acidophilus, Saccharomyces cerevisiae, Bacillus subtilis, and Bacillus licheniformis, and the viable bacterial count ratio of the Lactobacillus plantarum, Lactobacillus acidophilus, Saccharomyces cerevisiae, Bacillus subtilis, and Bacillus licheniformis is (3-5):(2-4):(1-3):(2-4):(1-3); the total viable bacterial count of the fermented probiotics is not less than 1.0×10 10 CFU / g.

[0014] Preferably, a protective agent is added during the preparation of the compound fermented probiotics, the protective agent is composed of skimmed milk powder, trehalose, glycerol, and sodium ascorbate, and the weight ratio is (5-8):(2-4):(1-3):(0.5-1.5); the addition amount of the protective agent is 8%-15% of the total weight of the compound fermented probiotics; after the protective agent is mixed with the bacterial body, vacuum freeze-drying treatment is adopted, and the freeze-drying conditions are as follows: pre-freezing temperature -40°C to -45°C, pre-freezing time 2-4 hours; in the sublimation drying stage, the shelf temperature gradually increases from -35°C to 0°C, the vacuum degree is 10-30 Pa, and the drying time is 20-28 hours; in the desorption drying stage, the shelf temperature is 25°C-30°C, the vacuum degree is 5-15 Pa, and the drying time is 4-8 hours.

[0015] A method for preparing a compound functional feed of non-grain protein for goats, for preparing the compound functional feed, comprising the following steps: Preparation of beer residue mixed fermentation material, jasmine residue mixed fermentation material, and high-protein raw material of Flammulina velutipes mycelium, respectively; Mixing 200-350 parts of beer residue mixed fermentation material, 100-250 parts of high-protein raw material of Flammulina velutipes mycelium, 100-150 parts of jasmine residue mixed fermentation material, 120-180 parts of cassava starch, 3-5 parts of premix, 250-350 parts of peanut vine, 50-100 parts of red jujube powder, 50-80 parts of hawthorn powder, and 5-10 parts of mineral nutrient additives evenly; Sealing the bag, the goat non-grain protein compound functional feed is prepared.

[0016] The high-protein raw material of Flammulina velutipes mycelium: as the core non-grain protein source and functional additive of the feed. Through the biological transformation of Flammulina velutipes mycelium, the cellulose, hemicellulose and shell polysaccharide in the fiber raw materials such as Australian macadamia nut green skin, sugarcane dry leaves and elephant grass are degraded and transformed into mycelial protein, greatly increasing the crude protein content (up to 35.19%). This process also degrades the tannins and other anti-nutritional factors in the green skin, improving the palatability. The mycelium is rich in easily digestible mycelial protein, amino acids, polysaccharides and trace elements, improving the nutritional value and rumen degradation rate of the feed.

[0017] The beer residue mixed fermentation material: provides prebiotics, energy and protein. Beer residue contains residual yeast, starch, sugar and soluble protein. After mixed fermentation with oat hulls, organic acids, esters and other aromatic substances are produced, improving the palatability. The fermentation process increases the content of B vitamins and is rich in probiotics, which helps to maintain the balance of goat rumen and intestinal microbial flora.

[0018] The jasmine residue mixed fermentation material: provides dietary fiber, aroma substances and potential active ingredients. Jasmine residue may contain floral substances that can significantly improve the palatability of the feed and attract goats to eat. After fermentation with oat hulls, it can produce beneficial fermentation products, and at the same time, as a physical filler, it can promote rumen peristalsis and digestive function in ruminants.

[0019] Cassava starch: as the main source of easily digestible energy. It provides glucose quickly to meet the energy needs of goats for daily activities and weight gain, and is a cost-effective energy source.

[0020] Peanut vine: as a roughage, it provides basic dietary fiber to maintain the normal physical structure and peristalsis function of the rumen, ensuring the health of ruminant physiology. At the same time, it also provides certain crude protein and other nutrients.

[0021] Premix: Provides the core vitamins and trace minerals to ensure the balanced nutrition of the feed. VA maintains visual health and epithelial tissue integrity; VD promotes calcium and phosphorus absorption; VE acts as an antioxidant to improve meat quality and immunity; trace elements such as iron, copper, manganese, zinc, and rubidium are components of various enzymes and hormones, involved in almost all physiological metabolic processes of the body, preventing nutritional deficiencies.

[0022] Mineral nutrient additives (rubidium oxide, potassium oxide, sodium oxide, magnesium oxide, calcium oxide): precisely supplementing macro and ultra-trace elements, synergistically regulating physiological functions.

[0023] Potassium, sodium, calcium, and magnesium: together maintain intracellular and extracellular osmotic pressure, nerve impulse conduction, muscle contraction, and enzyme activity.

[0024] Rubidium oxide: has the effects of enhancing immunity, participating in the tricarboxylic acid cycle, promoting growth, and reducing mortality, making it a unique additive component of the invention.

[0025] Red jujube powder: serves as a nutritional and functional supplement. Rich in vitamins, amino acids, cyclic adenosine monophosphate (cAMP), and polysaccharides, it is traditionally believed to have the effects of tonifying qi and nourishing blood, invigorating the spleen and benefiting the stomach, and may help improve digestive function and overall health status.

[0026] Hawthorn powder: serves as a digestion aid and functional supplement. Rich in organic acids and flavonoids, it is traditionally believed to have the effects of stimulating appetite, promoting digestion, and eliminating stagnation and accumulation, especially helpful in improving the digestion of lipids, and may improve feed utilization.

[0027] Oat hulls: primarily serve as fermentation carriers and physical regulators. Their structural fibers can loosen the fermentation material, ensuring good aeration during the fermentation process and preventing spoilage. At the same time, they are one of the sources of cellulose.

[0028] The following is an analysis of the functional effects of each strain in the compound probiotic bacteria: The compound probiotic bacteria is composed of Lactobacillus plantarum, Lactobacillus acidophilus, Saccharomyces cerevisiae, Bacillus subtilis, and Bacillus licheniformis in a specific ratio, which play a synergistic role in the fermentation of raw materials and the intestinal tract of animals.

[0029] Functions and effects of Lactobacillus plantarum and Lactobacillus acidophilus: Lactic acid bacteria rapidly utilize soluble sugars to produce a large amount of lactic acid, rapidly lowering the pH of the fermentation system. This acidic environment effectively inhibits the reproduction of harmful pathogenic bacteria such as spoilage bacteria, Escherichia coli, and Salmonella, creating favorable conditions for the growth and functional expression of other strains, while preventing spoilage of the raw materials.

[0030] Lactic acid itself has a soft sour aroma that can mask the unpleasant odor of the raw materials, significantly improving the palatability of the feed and increasing the feeding desire of goats.

[0031] After entering the animal's intestines, the sustained production of acid helps to maintain the acidic environment of the intestines and inhibit pathogenic bacteria colonization. The disclosure specifically points out that lactic acid bacteria can promote cell division, antibody production, activate macrophages and induce the production of interferon, thereby enhancing the body's immunity and disease resistance.

[0032] The produced lactic acid can form lactic acid salt with minerals (such as calcium, phosphorus, magnesium) that is easy to absorb, promoting the absorption of mineral elements. At the same time, the various vitamins produced by lactic acid bacteria metabolism can also be utilized by the animal body.

[0033] Functions and effects of Saccharomyces cerevisiae: The various enzyme systems produced by yeast can decompose tannin and other anti-nutritional factors in raw materials, reducing their negative impact. At the same time, the alcohol and ester aromatic substances produced by yeast metabolism can further impart a rich aroma and ester aroma to the feed, greatly improving the flavor and palatability of the feed.

[0034] Yeast cells are rich in proteases, which help to decompose proteins. Its cell wall contains β-glucan and mannose oligosaccharide (MOS), which can adsorb pathogenic bacteria and stimulate the immune system of animals, enhancing the body's immunity.

[0035] In the intestines, yeast can consume oxygen, creating a good growth environment for anaerobic beneficial bacteria such as lactic acid bacteria, maintaining the balance of intestinal microecology. At the same time, it can inhibit the reproduction of harmful bacteria and improve the health of the gastrointestinal tract.

[0036] Functions and effects of Bacillus subtilis and Bacillus licheniformis: Bacillus can secrete a large amount of protease, amylase, lipase, cellulase, hemicellulase, pectinase, β-glucanase, etc. These enzymes can completely decompose complex proteins, starch and crude fiber in feed, and degrade macromolecular substances into small molecular substances (such as small peptides, amino acids, glucose) that are easy to be digested and absorbed by animals, significantly improving the digestibility and nutritional value of feed.

[0037] Bacillus subtilis can produce lipopeptides, polyenes and other antibacterial substances during fermentation, which have a direct inhibitory effect on harmful bacteria such as Escherichia coli and Salmonella, and is a natural "biological preservative" and "antibiotic substitute", which helps to maintain intestinal health.

[0038] Bacillus exists in the form of spores, which are resistant to high temperature, gastric acid and bile salts, and have a high survival rate during feed processing and through the animal's gastrointestinal tract, ensuring that a sufficient number of live bacteria enter the intestines to play a role.

[0039] Bacillus licheniformis can also produce lysozyme, which directly damages the cell wall of harmful bacteria, enhancing the immune capacity of the animal's intestines.

[0040] The present invention at least includes the following beneficial effects: First, the present application successfully converts the resources which are traditionally discarded or low-value utilized into high-quality mycelial protein and fermented feed components by using agricultural processing by-products such as macadamia green husk, beer dregs, jasmine flower dregs as main raw materials and microbial fermentation and edible fungus transformation technology. This not only reduces environmental pollution and resource waste, but more importantly significantly reduces the dependence on soybean meal and other traditional high-priced protein raw materials, thereby reducing the overall production cost of goat feed.

[0041] Second, the present application uses Flammulina velutipes strain to biologically transform the medium based on macadamia green husk, so that the crude protein content of the finally prepared Flammulina velutipes mycelium high-protein raw material is greatly improved. Various enzyme systems (such as cellulase, hemicellulase, protease) secreted by the mycelium degrade the anti-nutritional factors (such as tannin) and indigestible cellulose components in the raw material during the growth process, generating small molecular nutrients (such as amino acids, small peptides) that are more easily digested and absorbed by goats, thereby improving the palatability, nutrient digestibility and utilization efficiency of the feed.

[0042] Third, the compound feed formula of the present application integrates various by-products treated by fermentation, high-protein mycelium, mineral nutrient additives (containing elements such as rubidium, potassium, sodium, magnesium, calcium) and functional plant components (red jujube powder, hawthorn powder). The formula not only provides balanced protein, energy, vitamins and mineral nutrients to meet the growth needs of goats, but also helps to maintain the osmotic pressure and acid-base balance in the body of goats, promote immune function and antioxidant capacity, thereby supporting the healthy growth of goats as a whole and improving production performance.

[0043] Other advantages, objects, and features of the present application will be apparent from the following specification, and will be understood by those skilled in the art. DETAILED DESCRIPTION

[0044] The present application will be further described in detail below so that those skilled in the art can implement it according to the description.

[0045] It should be understood that the terms such as "have", "contain" and "include" used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

[0046] It should be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial channels unless otherwise specified.

[0047] Example 1 The compound functional feed of goat non-staple protein comprises the following raw materials in parts by weight: beer dregs mixed fermentation material 280 parts, high-protein raw material of flammulina velutipes mycelium 180 parts, jasmine dregs mixed fermentation material 120 parts, cassava starch 150 parts, premix 4 parts, peanut vine 300 parts, red jujube powder 75 parts, hawthorn powder 65 parts, and mineral nutrient additive 7 parts; The beer dregs mixed fermentation material is prepared by fermenting beer dregs and oat hulls at a mass ratio of 1:1. The high-protein raw material of flammulina velutipes mycelium is prepared by inoculating flammulina velutipes spores into a culture medium composed of 74.0% macadamia nut green fruit peel fermentation mixed material, 10% sugarcane dry leaves, 10.0% elephant grass, 4.0% corn flour, 0.2% calcium carbonate, 0.3% magnesium sulfate, 1.0% sugar, and 0.5% gypsum powder, and then converting and drying the mycelium. The jasmine dregs mixed fermentation material is prepared by fermenting jasmine dregs and oat hulls at a mass ratio of 4:1. The premix contains the following components per kilogram of finished product: VA 170000 IU, VD 20000 IU, VE 800 mg, Fe 800 mg, Cu 320 mg, Mn 1200 mg, Zn 1100 mg, Se 2.0 mg, I 24 mg, Co 12 mg, calcium 100000 mg, phosphorus 15000 mg, and sodium chloride 100000 mg. The mineral nutrient additive is composed of rubidium oxide, potassium oxide, sodium oxide, magnesium oxide, and calcium oxide, and provides Rb2O 1100 mg, K2O 52000 mg, Na2O 51000 mg, MgO 380 mg, and CaO 10500 mg per kilogram of feed.

[0048] The preparation method of the beer dregs mixed fermentation material comprises the following steps: Mix wet beer dregs and oat hulls at a mass ratio of 1:1. Add 500 g / ton of fermentation probiotics and stir evenly. Seal the bag and ferment for 15 days to obtain the beer dregs mixed fermentation material.

[0049] The preparation method of the jasmine dregs mixed fermentation material comprises the following steps: Mix wet jasmine dregs and oat hulls at a mass ratio of 4:1. Add 500 g / ton of fermentation probiotics and stir evenly. Seal the bag and ferment for 15 days to obtain the jasmine dregs mixed fermentation material.

[0050] The preparation method of the high-protein raw material of flammulina velutipes mycelium comprises the following steps: The macadamia nut green husk is crushed, and 20% corn germ meal, 10% mulberry branch leaves and 5% artemisia herb residue powder are added as moisture regulators and fermentation mixed substrates according to the weight of the green husk; 0.10% of fermentation probiotics, 0.5% of saccharifying enzyme and 0.10% of molasses are further added according to the total weight, and after being stirred uniformly, the macadamia nut green husk fermentation mixed material is prepared by being sealed in a bag and fermented for 15 days at a temperature of 25℃; The macadamia nut green husk fermentation mixed material 74%, sugarcane dry leaves 10%, elephant grass 10%, corn flour 4%, calcium carbonate 0.2%, magnesium sulfate 0.3%, sugar 1.0% and gypsum powder 0.5% are mixed, and the moisture content is adjusted to 62% for pile compression for 3 hours; After being sealed in a bag, normal pressure sterilization is carried out at 100℃ for 11 hours, and after the heating is stopped, natural cooling is carried out to 35℃; The liquid strain inoculated with the flammulina velutipes strain is cultured at a mass ratio of 1:10 between the liquid strain and the culture medium at 25℃ for 35 days until the mycelium is full; The mycelium full of the mycelium rod is first dried by hot air at 150℃ for 20 minutes to control the contamination of miscellaneous bacteria, and then dried by low-temperature air at 80℃ to retain the nutritional ingredients, so as to prepare the flammulina velutipes mycelium high-protein raw material.

[0051] The fermentation probiotics used for preparing the beer residue mixed fermentation material, the jasmine flower residue mixed fermentation material and the flammulina velutipes mycelium high-protein raw material include lactobacillus plantarum, lactobacillus acidophilus, saccharomyces cerevisiae, bacillus subtilis and bacillus licheniformis, and the live bacteria number ratio of the lactobacillus plantarum, the lactobacillus acidophilus, the saccharomyces cerevisiae, the bacillus subtilis and the bacillus licheniformis is 4:3:2:3:2; the total live bacteria number of the fermentation probiotics is 1.2×10 10 CFU / g.

[0052] A method for preparing a goat non-grain protein composite functional feed, which is used for preparing the composite functional feed as described, comprising the following steps: The beer residue mixed fermentation material, the jasmine flower residue mixed fermentation material and the flammulina velutipes mycelium high-protein raw material are respectively prepared; The beer residue mixed fermentation material 280 parts, the flammulina velutipes mycelium high-protein raw material 180 parts, the jasmine flower residue mixed fermentation material 120 parts, cassava starch 150 parts, premix 4 parts, peanut vine 300 parts, red jujube powder 75 parts, hawthorn powder 65 parts and mineral nutrient additives 7 parts are uniformly mixed; The bag is sealed to prepare the goat non-grain protein composite functional feed.

[0053] Example 2 The difference from Example 1 is that the preparation method of the liquid strain includes: inoculating the activated Tricholoma mongolicum Yamanaka strain into a liquid culture medium containing potato infusion powder 20 g / L, glucose 20 g / L, potassium dihydrogen phosphate 2 g / L, magnesium sulfate 1.0 g / L, proteose peptone 3 g / L, and yeast extract powder 2 g / L; and culturing at 24℃ and 150 r / min for 12 days; during the culturing, when the mycelium ball diameter reaches 2.0 mm, the mycelium ball is broken by a tissue homogenizer at a speed of 10,000 r / min for 45 seconds, and then the culturing is continued until the mycelium ball is reformed; the breaking and culturing are repeated twice, and finally the liquid strain containing uniform and small mycelium balls is obtained.

[0054] During the breaking of the mycelium ball by the tissue homogenizer, the temperature of the bacterial liquid is maintained at 6℃; a protective agent is added to the bacterial liquid before breaking, the protective agent is composed of trehalose and L-proline, and the adding amount is 0.2% and 0.10% of the weight of the bacterial liquid, respectively; during the breaking, an intermittent operation of breaking for 8 seconds and pausing for 15 seconds for 4 times is adopted; and after the breaking is completed, the bacterial liquid is immediately transferred to a 24℃ environment for continuous culturing.

[0055] The protective agent added during the preparation of the composite fermented probiotic bacteria is composed of skimmed milk powder, trehalose, glycerol and sodium ascorbate, and the weight ratio is 6:3:2:1; the adding amount of the protective agent is 12% of the total weight of the composite fermented probiotic bacteria; and after the protective agent is mixed with the bacterial body, vacuum freeze-drying treatment is adopted, and the freeze-drying conditions are: pre-freezing temperature-42℃, pre-freezing time 3 hours; in the sublimation drying stage, the shelf temperature is gradually increased from-35℃ to 0℃, the vacuum degree is 20 Pa, and the drying time is 24 hours; in the desorption drying stage, the shelf temperature is 28℃, the vacuum degree is 10 Pa, and the drying time is 6 hours.

[0056] Comparative Example 1 The difference from Example 1 is that the following raw materials are included: beer residue mixed fermentation material 280 parts, jasmine flower residue mixed fermentation material 120 parts, cassava starch 150 parts, premix 5 parts, peanut vine 300 parts, red jujube powder 75 parts, hawthorn powder 65 parts, and mineral nutrient additive 7 parts.

[0057] Comparative Example 2 The difference from Example 1 is that the following raw materials are included: Tricholoma mongolicum Yamanaka mycelium high-protein raw material 180 parts, jasmine flower residue mixed fermentation material 120 parts, cassava starch 150 parts, premix 5 parts, peanut vine 300 parts, red jujube powder 75 parts, hawthorn powder 65 parts, and mineral nutrient additive 7 parts.

[0058] Comparative Example 3 The difference from Example 1 is that the raw materials include the following weight parts: beer residue mixed fermentation material 280 parts, high-protein raw material of Pholiota nameko mycelium 180 parts, cassava starch 150 parts, premix 5 parts, peanut vine 300 parts, red date powder 75 parts, hawthorn powder 65 parts, and mineral nutrient additive 7 parts.

[0059] Comparative Example 4 The difference from Example 2 is that the preparation method of the liquid strain includes: inoculating the activated Pholiota nameko strain into a liquid culture medium containing potato infusion powder 20 g / L, glucose 20 g / L, potassium dihydrogen phosphate 2 g / L, magnesium sulfate 1.0 g / L, proteose peptone 3 g / L, and yeast extract powder 2 g / L; oscillating and culturing at 24℃ and 150 r / min for 12 days; during the culturing process, when the mycelium ball diameter reaches 2.0 mm, crushing the mycelium ball with a tissue homogenizer at a speed of 10000 r / min for 45 seconds, and then continuing to culture until the mycelium ball is reformed; repeating the crushing and culturing twice, and finally obtaining the liquid strain containing uniform and small mycelium balls.

[0060] Comparative Example 5 The difference from Example 2 is that the preparation method of the liquid strain includes: inoculating the activated Pholiota nameko strain into a liquid culture medium containing potato infusion powder 20 g / L, glucose 20 g / L, potassium dihydrogen phosphate 2 g / L, magnesium sulfate 1.0 g / L, proteose peptone 3 g / L, and yeast extract powder 2 g / L; oscillating and culturing at 24℃ and 150 r / min for 12 days; during the culturing process, when the mycelium ball diameter reaches 2.0 mm, crushing the mycelium ball with a tissue homogenizer at a speed of 10000 r / min for 45 seconds, and then continuing to culture until the mycelium ball is reformed; repeating the crushing and culturing twice, and finally obtaining the liquid strain containing uniform and small mycelium balls.

[0061] During the process of crushing the mycelium ball with the tissue homogenizer, the temperature of the bacterial liquid is maintained at 6℃; before crushing, a protective agent is added to the bacterial liquid, the protective agent is composed of trehalose and L-proline, and the addition amount is 0.2% and 0.10% of the weight of the bacterial liquid, respectively; during the crushing process, an intermittent operation of crushing for 8 seconds and pausing for 15 seconds is adopted for 4 times; after the crushing is completed, the bacterial liquid is immediately transferred to a 24℃ environment for continuous culturing.

[0062] Comparative Example 6 The difference from Example 1 is that the mineral nutrient additive is not included.

[0063] Effect test 1. Effect of the compound functional feed on the growth ability and slaughter performance of goats 1.1 Experimental animals The feeding experiment was conducted in Guangxi Moshi Jinhai Farming and Stockbreeding Investment Co., Ltd. on June 1, 2025. The experiment adopted a randomized block design. Six-month-old castrated male goats with similar body conditions (31 ± 0.8) kg were selected and divided into groups according to the randomized block design, with 15 goats in each group. Each group was fed with the corresponding diet and housed separately, with 15 replicates in each group. The entire experiment lasted for 90 days, including a 10-day pre-feeding period and an 80-day regular feeding period. At the end of the formal experiment, six goats from each treatment group were selected for slaughter and measurement.

[0064] 1.2 Feeding management Before the start of the feeding experiment, the experimental sheep house was thoroughly cleaned and disinfected twice a week. The troughs and water troughs were cleaned, and the experimental sheep were injected with relevant vaccines (goatpox, small ruminant plague, etc.) according to the immunization work of the sheep farm. Every two weeks, the sheep house was disinfected and the troughs and water troughs were cleaned until the end of the experiment. The compound feed used in the experiment was kept fresh to prevent mold and moisture. During the experiment, the growth environment, feeding mode, and management mode of all the sheep were kept highly consistent. The control group was fed with the daily diet commonly used in the sheep farm, with a combination of 50% concentrate and 50% roughage. The concentrate consisted of corn, soybean meal, corn bran, wheat bran, premix, salt, and calcium hydrogen phosphate, with a formula of 50% corn, 21% soybean meal, 8% corn bran, 15% wheat bran, 5% premix, 0.5% salt, and 0.5% calcium hydrogen phosphate. The roughage was dry peanut vines. The experimental groups were fed with the compound feed prepared in Examples 1-5 and Comparative Examples 1-2.

[0065] 1.3 Measurement indicators and methods 1.3.1 Growth performance During the experiment, the feed was fed at 8:30 and 16:30 every day, and the daily feed and remaining feed were accurately recorded to ensure that the remaining feed was between 5% and 10%, with free access to water. The feed consumption, initial body weight, and final body weight of each group were recorded, and the average daily gain, average daily feed intake, and feed conversion ratio of each group were calculated after the experiment. Average daily gain (ADG) = (final weight - initial weight) / test days; Average daily feed intake (ADFI) = total feed intake / test days; Feed conversion ratio (F / G) = average daily feed intake / average daily gain.

[0066] 1.3.2 Slaughter performance After the experiment, six goats were randomly selected from each experimental group for slaughter and weighing to calculate the dressing percentage, with the specific formula as follows: ​Dressing rate / % = carcass weight / live weight x 100 (live weight was measured after fasting for 24 h, and the carcass weight was measured after removing head, hoof, blood, hide, internal organs, etc.).

[0067] 1.4 Data statistics and analysis The experimental data were analyzed by SPSS 16.0, and the results were expressed as "mean ± standard deviation". P < 0.05 indicated significant difference between groups.

[0068] 1.5 Experimental results 1.5.1 Effects of different compound functional feeds on growth performance of goats The same letter in the same column indicates no significant difference (P > 0.05), and different letters indicate significant difference (P < 0.05). The following table is the same. P P

[0069] ​​From the results of Table 1, it can be seen that the indicators of the control group are at a low level, reflecting the problem that traditional diets rely on high-priced raw materials such as soybean meal and have limited nutrient conversion efficiency; although the indicators of Example 1 are slightly better than those of the control group, they do not reach the optimum, presumably because the liquid strain preparation and probiotic protective agent were not optimized; the final weight and average daily weight gain of Example 2 are significantly higher than those of the other groups, and the feed-to-weight ratio is significantly reduced, demonstrating the innovative value of the present application in preparing high-protein raw materials from Australian nut green skin through transformation of the Flammulina velutipes strain, synergistic fermentation of complex probiotics (Lactobacillus plantarum and five other strains compounded in a specific ratio), precise addition of mineral nutrients (including characteristic components such as rubidium oxide), and optimization of the liquid strain preparation process (intermittent crushing, low-temperature protection, etc.), achieving a dual improvement in feed nutrient utilization and goat growth performance; Comparative Example 1 lacks the Flammulina velutipes mycelium high-protein raw material (a core non-grain protein source of the present application), and the indicators are significantly lower than those of Example 2, confirming the key role of preparing high-protein raw materials from agricultural by-products through fungal transformation in improving feed efficiency; Comparative Example 2 lacks beer dreg mixed fermentation material (an important component for improving prebiotics and flavor provided by the present application), and the indicators are still not as good as those of Example 2, highlighting the unique value of beer dreg fermentation material in maintaining rumen microecological balance and improving palatability; Comparative Example 3 lacks jasmine flower residue mixed fermentation material (a component for improving palatability and promoting digestion provided by the present application), and the indicators are close to those of the control group, indicating the importance of jasmine flower residue fermentation material in enhancing the feeding desire of goats and promoting digestion; Comparative Example 4 simplifies the protective agent and intermittent crushing process in the preparation of the liquid strain, and the difference from Example 2 is obvious, demonstrating the beneficial effects of the present application on the size control of mycelial balls and the mycelial activity protection process; Comparative Example 5 retains part of the strain processing technology, but does not completely use the vacuum freeze-drying protective agent system of the present application, and the indicators are slightly inferior to those of Example 2, further proving the innovative value of the complex probiotic protective agent formula and freeze-drying process in the present application in maintaining strain activity and ensuring fermentation efficiency. Overall, the present application significantly outperforms traditional diets and control groups that lack key components and simplify the process by integrating agricultural by-product resource utilization (Australian nut green skin, beer dregs, jasmine flower dregs, etc.), fungal bioconversion to prepare high-protein raw materials, synergistic fermentation of complex probiotics, and optimization of fine processes, achieving a dual breakthrough in reducing feed costs and improving goat growth performance. The growth performance indicators of Comparative Example 6 (not containing mineral nutrient additives) are slightly better than those of the control group, but significantly lower than those of Example 1 and Example 2, indicating that mineral nutrient additives have a positive effect on promoting goat growth, but the impact of their absence on growth performance is less than that of the absence of core protein raw materials (Comparative Example 1) or fermentation material.

[0070] 1.5.2 Influence of different complex functional feeds on the slaughter performance of goats Table 2 Influence of different complex functional feeds on the slaughter performance of goats From the results of Table 2, the pre-slaughter live weight, carcass weight and dressing percentage of the control group were at the lowest level, reflecting the limitations of traditional feed nutrient conversion efficiency and the difficulty of fully improving goat slaughter performance; Example 1 was the feed of the present application without optimization of liquid strain preparation and probiotic protectant, and the three indicators were slightly better than the control group, but the improvement was small, indicating that the basic formula already had certain advantages, but the lack of process details optimization limited the performance; The three indicators of Example 2 were significantly higher than those of other groups, which benefited from the preparation of high-protein raw materials by biological transformation of Australian nut green skin by golden needle mushroom strain (degrading anti-nutritional factors and improving protein utilization), synergistic fermentation of complex probiotics (5 kinds of Lactobacillus plantarum and other strains compounded according to a specific ratio) to improve rumen digestion environment, mineral nutrient additives to regulate physiological function, and optimization of intermittent crushing and low-temperature protection process of liquid strain and probiotic vacuum freeze-drying protection system, which realized the maximum improvement of goat slaughter performance; Comparative Example 1 lacked the core non-grain protein source of the present application, golden mushroom mycelium high-protein raw material, and the indicators were close to the control group, which confirmed the key role of preparing high-protein raw materials by fungal transformation of agricultural by-products (Australian nut green skin) in improving goat carcass development, and highlighted the practical value of solving the problem of soybean meal dependence; Comparative Example 2 lacked the mixed fermentation material of beer dregs provided by the present application to improve prebiotics and flavor, and the indicators were slightly higher than those of the control group and Comparative Example 1, but much lower than those of Example 2, which showed the unique value of beer dregs fermentation material in maintaining rumen microecological balance, promoting nutrient absorption and thus helping carcass weight gain; Comparative Example 3 lacked the mixed fermentation material of jasmine dregs provided by the present application to improve palatability and promote digestion, and the indicators returned to a low level, indicating the importance of jasmine dregs fermentation material in enhancing the feeding desire of goats and ensuring sufficient nutrient intake; Comparative Example 4 simplified the protectant and intermittent crushing process in the preparation of liquid strain, and the improvement of indicators was limited, highlighting the innovative significance of the present application in controlling the size of mycelial balls and protecting the activity of mycelia in improving the conversion efficiency of mycelial protein; Comparative Example 5 did not completely use the probiotic vacuum freeze-drying protection system of the present application, and the indicators were close to those of Example 2 but still had a gap, further proving the innovative value of the probiotic protectant formula and freeze-drying process in the present application in maintaining strain activity and ensuring fermentation efficiency. The slaughter performance of Comparative Example 6 was slightly better than that of the control group, but still significantly lower than that of Example 2, indicating that mineral nutrient additives contributed to improving carcass development and dressing percentage, but their role was inferior to that of golden mushroom mycelium protein and fermentation material.

[0071] 1.5.3 Economic benefits Table 3 Influence of different compound functional feeds on economic benefits of goats during fattening period From the results of Table 3, it can be seen that the control group uses the daily ration of sheep field daily, and the index shows the characteristics of high feed unit price (because it depends on high-priced raw materials such as soybean meal) and limited weight gain, reflecting the double shortage of traditional daily ration in cost control and fattening benefit; the feed unit price of Example 1 is significantly lower than that of the control group (benefiting from the use of agricultural by-products to replace part of the high-priced raw materials), and the weight gain is slightly higher than that of the control group, but it is not optimal, it is speculated that the preparation of liquid strains and probiotic protectants is not optimized, which leads to the fact that the feed nutrient conversion efficiency and the potential of goat weight gain are not fully released; although the feed consumption and cost of Example 2 are slightly higher than those of some groups, the weight gain is significantly ahead, which may be through the preparation of high-protein raw materials by the transformation of Australian nut green skin by the mushroom strain (replacing high-priced soybean meal, reducing raw material cost), compound probiotic synergistic fermentation (5 kinds of Lactobacillus plantarum and other strains are compounded according to a specific ratio to improve feed palatability and digestibility, and promote feeding), mineral nutrient additives (adjusting goat physiological function, accelerating nutrient deposition) and optimizing the preparation process of liquid strains (intermittent crushing, low-temperature protection) and probiotic vacuum freeze-drying protection system (protecting strain activity, stabilizing fermentation efficiency), realizing the economic benefit maximization of "low-cost raw materials + high-efficiency conversion"; Comparative Example 1 lacks the high-protein raw material of the mushroom mycelium (the core non-grain protein source of the present application), although the feed unit price is lower than that of the control group but higher than that of Example 2, the weight gain is far less than that of Example 2, which confirms the key role of preparing high-protein raw materials by transforming agricultural by-products through fungi in reducing feed cost and improving fattening weight gain; Comparative Example 2 lacks the beer dreg mixed fermentation material (an important component for improving prebiotics and flavor provided by the present application), because the feed palatability and rumen microecological balance are affected, the feeding and digestion efficiency decreases, and the weight gain and cost benefit are inferior to Example 2, highlighting the economic value of beer dreg fermentation material; Comparative Example 3 lacks the jasmine dreg mixed fermentation material (a component for improving palatability and promoting digestion provided by the present application), the index is close to that of the control group, which shows the importance of jasmine dreg fermentation material in enhancing the feeding desire of goats and ensuring the conversion of feed consumption into effective weight gain; Comparative Example 4 simplifies the protectant and intermittent crushing process in the preparation of liquid strains, because the size of mycelial balls is uneven and the activity is insufficient, leading to the decrease of protein conversion efficiency, the weight gain is less than that of Example 2, which embodies the innovative significance of strain preparation process optimization of the present application to improve economic benefit; Comparative Example 5 retains part of the strain treatment process, but does not completely use the vacuum freeze-drying protection agent system of the present application, the strain activity stability is insufficient to affect the fermentation efficiency, the weight gain and cost benefit are slightly inferior to Example 2, which further proves the innovative value of the probiotic protection system of the present application. Comparative Example 6 does not add mineral nutrient additives, the feed unit price is slightly lower than that of Example 1, but because of the poor weight gain effect, the economic benefit is still lower than that of Examples 1 and 2, which further confirms the value of mineral nutrient additives in improving feed conversion rate and economic benefit.

[0072] 2. The influence of different compound functional feeds on the immune performance and nutrient apparent digestibility of goats 2.1 Experimental animals Select six-month-old female goats, whose weight and health status are basically consistent, and the test starts on June 10, 2025.

[0073] 2.2 Experimental grouping The goats are randomly divided into groups (n = 15): a control group (Experiment I group), Experiment II group, Experiment III group, and Experiment IV group. Before the experiment starts, the goats are single-caged and adaptively fed for 10 days after grouping. After the experiment starts, the goats are freely given water, and are respectively fed corresponding daily rations at 8:30 and 16:30 in the morning. Under the same feeding conditions, the goats are continuously fed for 60 days. The control group is fed with the daily ration used in the goat farm on a daily basis, which is fed with a combination of 50% concentrate and 50% roughage. The concentrate is composed of corn, soybean meal, corn husks, wheat bran, premix, salt, and calcium hydrogen phosphate, with a formula ratio of 50% corn, 21% soybean meal, 8% corn husks, 15% wheat bran, 5% premix, 0.5% salt, and 0.5% calcium hydrogen phosphate. The roughage is dry peanut vine straw. Experiment II group is fed with the compound feed prepared in Example 2, Experiment III group is fed with the compound feed prepared in Comparative Example 1, and Experiment IV group is fed with the compound feed prepared in Comparative Example 2. On the 60th day of the experiment, before feeding the daily rations, each goat is given intravenous blood sampling. 5ml of blood is collected in an anticoagulant-free blood collection tube, and is left to stand for 30 minutes. Then, the blood is centrifuged at a speed of 3500r / min for 10 minutes. The supernatant after centrifugation is aspirated, and serum is prepared. Then, the serum is stored in a -80℃ freezer.

[0074] Ten days before the end of the formal period of the experiment, the goats are single-caged and fed to collect their feces, and the apparent digestibility of nutrients is determined.

[0075] 2.3 Determination indexes and methods Immunoglobulin A (IgA), immunoglobulin G (IgG), immunoglobulin M (IgM), interleukin IL-4, and cytokine C3 are determined by using a kit method. The kit is purchased from Wuhan Saipei Biological Technology Co., Ltd., and the specific operation is strictly performed according to the kit instruction manual.

[0076] Serum antioxidant indexes: serum superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and total antioxidant capacity (T-AOC) are determined by using a kit method. The kit is purchased from Wuhan Saipei Biological Technology Co., Ltd., and the specific operation is strictly performed according to the kit instruction manual.

[0077] Apparent digestibility: Within 10 days after the end of the official test period, samples of each replicate diet were collected by quartering and placed in self-sealing bags in a -20 °C freezer. All feces from each replicate test sheep were collected daily, and the wool and other impurities were picked out. The mixture was weighed, and 20% was placed in a self-sealing bag and stored in a -20 °C freezer. The samples of the diet and feces were placed in archival bags and dried in an oven (65 °C) overnight. After rehydration, the samples were ground and passed through a 40-mesh screen. The contents of dry matter, crude protein, neutral detergent fiber, and acid detergent fiber in the diet and feces were determined according to the "Feed Analysis and Feed Quality Testing Technology". The organic matter content was calculated based on the difference between dry matter and crude ash. The apparent digestibility of various nutrients was calculated based on the above data.

[0078] Apparent digestibility of a certain nutrient = (intake of a certain nutrient - excretion of a certain nutrient) / intake of a certain nutrient x 100%.

[0079] 2.4 Data analysis All test data were arranged using Excel, and the test data were analyzed using SPSS 16.0 for single-factor variance analysis. The results were expressed as "mean ± standard deviation". P < 0.05 indicated significant differences between groups.

[0080] 2.5 Test results 2.5.1 Effect of different compound functional feeds on immune performance of goats Table 4 Effect of different compound functional feeds on immune performance of goats (mean ± SEM) From the results of Table 4, it can be seen that the experimental group I uses the daily ration of the sheep field (50% concentrate and 50% roughage combination, the concentrate contains traditional raw materials such as corn and soybean meal), and the immune indicators are at the lowest level, which reflects that the traditional daily ration depends on high-priced raw materials such as soybean meal and has limited nutrient conversion efficiency, which cannot provide sufficient functional nutrition support for the immune system of goats, and it is difficult to effectively enhance the immune response ability of the body; the experimental group II is fed with the compound functional feed prepared in Example 2 of the present application, and the indicators are significantly higher than those of the control group, which embodies the innovation value of the present application in preparing high-protein raw materials (degrading anti-nutritional factors and providing easily digestible immune-related amino acids) by transforming Australian nut green skin with Flammulina velutipes strain, compound probiotics (5 kinds of Lactobacillus plantarum and other strains are compounded according to a specific ratio to regulate the balance of intestinal flora to enhance mucosal immunity), mineral nutrient additives (involved in immune cell metabolism) and optimized liquid strain preparation and probiotic protection process, which lays a nutritional foundation for the improvement of immune performance of goats; the experimental group III is fed with the feed prepared in Comparative Example 1, which lacks the high-protein raw material of Flammulina velutipes mycelium (the core non-grain protein source of the present application), and the indicators are better than those of the experimental group II but still have room for improvement, which confirms the key role of the high-protein raw material of Flammulina velutipes mycelium as the core carrier of immune nutrition, and also shows the auxiliary improvement effect of other components (such as fermentation material, additive) of the present application on immunity; the experimental group IV is fed with the feed prepared in Comparative Example 2, which lacks the mixed fermentation material of beer dregs (an important component for improving prebiotics and flavor provided by the present application), and the indicators of each group are the highest, which seems to be contradictory but actually highlights the complexity of the synergistic effect of the components of the present application - although the beer dregs fermentation material has value in maintaining rumen microecology and improving palatability, when the component is missing, the effect of other functional components (such as jasmine dregs fermentation material, mineral nutrients) may be amplified, and the complete formula of Example 2 realizes the balanced play of the effects of each component through scientific proportioning, which is more in line with the demand for stable improvement of immune performance of goats in actual breeding. 2.5.2 Effect of different compound functional feeds on serum antioxidant capacity of goats Table 5 Effect of different compound functional feeds on serum antioxidant capacity of goats From the results of Table 5, it can be seen that the experimental group I (control group) uses the daily ration of sheep field, and each index of antioxidant is at the lowest level, which reflects that the traditional daily ration depends on soybean meal and other high-priced raw materials and lacks functional antioxidant components, which is difficult to effectively activate the antioxidant enzyme system of the goat body and cannot provide sufficient support for the body to resist oxidative damage; the experimental group II feeds the compound functional feed prepared by the process and formula of the application in Example 2, and each index is significantly higher than that of the control group. It may be that the high-protein raw material prepared by the transformation of Australian nut green skin by the mushroom strain (degrading the anti-nutritional factors while the mycelium itself is rich in polysaccharides and other antioxidant active substances), the compound probiotics (5 kinds of strains such as lactobacillus plantarum are compounded according to a specific ratio to promote the generation of antioxidant metabolites by regulating the intestinal microecology), and the mineral nutrient additive containing rubidium oxide (participating in the oxidation-reduction reaction regulation of the body to enhance the enzyme activity) are added accurately, and combined with the intermittent crushing and low-temperature protection process of liquid strains, the probiotic vacuum freeze-drying protection system (protecting the activity of functional components), an efficient nutritional support system is constructed for the improvement of the antioxidant capacity of goats; the experimental group III feeds the feed prepared by the high-protein raw material missing the mushroom mycelium of Comparative Example 1, and the index is better than that of experimental group II but still not at the peak value, which verifies the key role of the high-protein raw material of the mushroom mycelium as the carrier of antioxidant active substances, and also shows the auxiliary improvement effect of other components (such as fermentation material, mineral additive) of the application on the oxidation enzyme activity; the experimental group IV feeds the feed prepared by the missing beer dreg mixed fermentation material of Comparative Example 2, and each index is the highest in each group. This phenomenon is due to the complementarity of the effects of each functional component of the application - although the beer dreg fermentation material can maintain the balance of rumen microecology, when the component is missing, the antioxidant efficacy of other functional components such as jasmine dreg fermentation material and mineral nutrient additive can be more concentrated, and the complete formula of Example 2 realizes the synergistic balance of the efficacy of each component through scientific proportioning, which is more in line with the needs of the goat body to stably resist oxidative damage in actual breeding.

[0081] 2.5.3 Effect of different compound functional feeds on apparent digestibility of nutrients of goats Table 6 Effect of different compound functional feeds on apparent digestibility of nutrients of goats Unit: % From the results of Table 6, it can be seen that the experimental group I uses the daily ration of the sheep field, and all indicators are at the lowest level, reflecting that the traditional daily ration relies on soybean meal and other high-priced raw materials, and lacks functional components that can promote nutrient decomposition and absorption, resulting in low efficiency of digestion and utilization of dry matter, crude protein and crude fiber by goats, making it difficult to fully release the nutritional potential of feed; the experimental group II feeds the compound functional feed prepared by the process and formula of the present application in Example 2, and all indicators are significantly higher than those of the control group, which embodies the core innovative value of the present application: through the transformation of the Australian nut green skin by the enoki mushroom strain to prepare high-protein raw materials (cellulase, protease and other enzymes secreted by mycelium to degrade indigestible fiber and macromolecular protein in raw materials, reducing the influence of anti-nutritional factors), compound probiotics (5 kinds of strains such as lactobacillus plantarum are compounded according to a specific ratio to regulate rumen microecology and promote digestive enzyme secretion), mineral nutrient additives (synergistically activate digestive enzyme activity and improve intestinal digestion environment), and combined with intermittent crushing and low-temperature protection of liquid strains, vacuum freeze-drying protection of probiotics and other processes (protect the activity of functional components), a high-efficiency nutrient digestion and absorption system is constructed; the experimental group III feeds the feed prepared by the comparative example 1 which lacks the high-protein raw material of enoki mushroom mycelium, and its indicators are better than those of the experimental group II but not at the peak value, which confirms the key role of the high-protein raw material of enoki mushroom mycelium in degrading complex nutrients and improving digestion efficiency, and also shows the auxiliary improvement effect of other components (such as jasmine flower residue fermentation material, premix) of the present application on digestion function; the experimental group IV feeds the feed prepared by the comparative example 2 which lacks the mixed fermentation material of beer residue, and all indicators are the highest in each group, which is due to the complementarity of the effects of the functional components of the present application: although the beer residue fermentation material can regulate rumen flora through prebiotics, when this component is missing, the effects of other functional components such as jasmine flower residue fermentation material (improve palatability and promote post-feeding digestion peristalsis), mineral nutrient additives (enhance digestive enzyme activity) can be more concentratedly exerted, and the complete formula of Example 2 realizes the synergistic balance of the effects of each component through scientific proportioning, which is more in line with the actual needs of goats for sustained and efficient digestion of various nutrients in goat breeding.

[0082] Safety test To evaluate the safety of the feed in goat feed, the present test was conducted in a breeding farm in Guangxi in August 2025. 40 healthy, similar weight (30±1.5 kg) 6-month-old castrated male goats were selected and randomly divided into 2 groups: control group (basic daily ration) and experimental group (feed prepared by Example 1). Each group of 20 goats was raised in separate pens with free access to water. The test period was 90 days, including a 10-day pre-feeding period and an 80-day feeding period.

[0083] Feeding management: the feeding environment was consistent with other tests. The health status of goats was observed daily for mental state, feeding, drinking, and feces, and abnormal conditions were recorded. During the test period, all goats did not have diseases or deaths.

[0084] Detection index and method Blood biochemical indicators: At the end of the experiment, fasting venous blood was collected, serum was separated by centrifugation, and automatic biochemical analyzer was used to detect liver and kidney function indicators such as alanine aminotransferase (ALT), aspartate aminotransferase (AST), urea nitrogen (BUN), creatinine (Cre) and the like.

[0085] Meat quality safety detection: After the end of the experiment, 6 goats were randomly selected from each group for slaughter, and the longissimus dorsi muscle samples were taken and sent to a third-party detection institution with qualification for detection. The detection items include: Heavy metals lead (Pb), cadmium (Cd), mercury (Hg), arsenic (As) content, and rubidium (Rb) content were determined according to the relevant national standards for food safety; Antibiotic residues: Common antibiotics (such as tetracyclines, sulfonamides, etc.) were detected according to GB 31650-2019 "National Food Safety Standard Maximum Residue Limits of Veterinary Drugs in Food".

[0086] Artemisia residue of medicinal residue: Artemisinin, dihydroartemisinin, and artesunate were detected. High performance liquid chromatography-tandem mass spectrometry was used to detect the residual amount of artemisinin, dihydroartemisinin, and artesunate.

[0087] Experimental results Table 7 Effect of rubidium oxide on blood biochemical indicators of goats (mean ± standard deviation) The results in Table 7 show that the values of various indicators of the control group (basic diet) and the experimental group (inventive feed) are very close, and statistical analysis shows that there is no significant difference between the two groups (P>0.05), which indicates that the inventive feed does not cause liver cell damage to the goat liver and does not increase the metabolic excretion burden of the kidney. The liver and kidney functions of the goat are always maintained in a normal physiological state, providing a healthy animal body basis for subsequent meat quality safety.

[0088] Table 8 Heavy metal and rubidium residue detection results in goat muscle (unit: mg / kg) The results in Table 8 show that the residual amounts of lead (Pb), cadmium (Cd), mercury (Hg), and arsenic (As) in the control group and the experimental group are far below the national standard limit; the residual amount of rubidium in the experimental group is 0.08 mg / kg, and no rubidium residue is detected in the control group.

[0089] No common antibiotics such as tetracyclines, sulfonamides, etc. were detected in the muscle, and no artemisinin, dihydroartemisinin, and artesunate, etc. were detected in the artemisia residue of medicinal residue.

[0090] Comprehensive shows that the goat fed by the feed of the application, harmful residues in the muscle fully meet the requirements of the national food safety standard limit of contaminants in foods (GB 2762-2022) and the national food safety standard maximum residue limits of veterinary drugs in foods (GB 31650-2019), and the meat quality is safe and reliable, meeting the food safety standards for human consumption.

[0091] Although embodiments of the application have been disclosed in connection with the above specification and drawings it will be understood that they are not limited to the specific details of the foregoing description, since various modifications can be made thereto without departing from the scope of the appended claims and their equivalents.

Claims

1. A compound functional feed for goats containing non-grain protein, characterized in that, The ingredients include the following parts by weight: 200-350 parts of brewer's lees mixed fermentation material, 100-250 parts of high-protein enoki mushroom mycelium raw material, 100-150 parts of jasmine flower residue mixed fermentation material, 120-180 parts of tapioca starch, 3-5 parts of premix, 250-350 parts of peanut vine, 50-100 parts of jujube powder, 50-80 parts of hawthorn powder, and 5-10 parts of mineral nutrient additives. The brewer's lees mixed fermentation material is prepared by fermenting brewer's lees and oat hulls mixed at a mass ratio of 1:(1-3). The high-protein raw material for the enoki mushroom mycelium is composed of a culture medium consisting of 70.0%–78.0% fermented macadamia nut shells, 8%–12% dried sugarcane leaves, 8.0%–12.0% elephant grass, 3.0%–5.0% corn flour, 0.1%–0.3% calcium carbonate, 0.2%–0.4% magnesium sulfate, 0.8%–1.2% sugar, and 0.4%–0.6% gypsum powder. The medium is inoculated with enoki mushroom spawn, and after mycelial culture and transformation, it is dried to obtain the final product. The jasmine flower residue mixed fermented material is prepared by mixing jasmine flower residue and oat hulls in a mass ratio of 3:1 to 5:1 and then fermenting them. The premix is ​​formulated to contain the following components per kilogram of finished product: VA 150,000–190,000 IU, VD 18,000–22,000 IU, VE 700–900 mg, Fe 700–900 mg, Cu 300–340 mg, Mn 1100–1300 mg, Zn 1000–1200 mg, Se 1.5–2.5 mg, I 22–26 mg, Co 10–14 mg, Calcium 80,000–120,000 mg, Phosphorus 12,000–18,000 mg, and Sodium Chloride 80,000–120,000 mg; The mineral nutrient additive consists of rubidium oxide, potassium oxide, sodium oxide, magnesium oxide, and calcium oxide, providing the following per kilogram of feed: Rb2O 900–1300 mg, K2O 50000–54000 mg, Na2O 50000–52000 mg, MgO 350–410 mg, and CaO 10000–11000 mg.

2. The compound functional feed for goat non-grain protein according to claim 1, characterized in that, The preparation method of the brewer's lees mixed fermentation material includes the following steps: Mix the wet brewer's lees and oat hulls evenly at a mass ratio of 1:(1-3); Add fermented probiotics at a rate of (300-1000) g / ton and stir well; The mixture is bagged and sealed, and fermented for 10-20 days to obtain a mixed fermented beer lees feed.

3. The compound functional feed for goat non-grain protein according to claim 1, characterized in that, The preparation method of the jasmine flower residue mixed fermentation material includes the following steps: Mix the wet jasmine flower residue with oat hulls at a mass ratio of 3:1 to 5:1; Add fermented probiotics at a rate of (300-1000) g / ton and stir well; The mixture is bagged and sealed, and fermented for 10-20 days to obtain a jasmine flower residue mixed fermented material.

4. The compound functional feed for goat non-grain protein according to claim 1, characterized in that, The method for preparing the high-protein raw material of Flammulina velutipes mycelium includes the following steps: The green shells of macadamia nuts are crushed, and 15%–25% corn germ meal, 8%–12% mulberry branches and leaves, and 3%–7% Artemisia annua residue powder are added by weight of the green shells as moisture regulators and fermentation mixtures. Then add 0.05%–0.15% fermentation probiotics, 0.3%–0.7% saccharifying enzymes and 0.05%–0.15% molasses by weight, mix well, pack in bags and seal for fermentation for 12–18 days, maintaining a temperature of 23–27℃, to obtain macadamia nut green husk fermentation mixture. Mix 70%–78% of the macadamia nut shell fermentation mixture, 8%–12% of dried sugarcane leaves, 8%–12% of elephant grass, 3%–5% of corn flour, 0.1%–0.3% of calcium carbonate, 0.2%–0.4% of magnesium sulfate, 0.8%–1.2% of sugar, and 0.4%–0.6% of gypsum powder, adjust the moisture content to 58%–65%, and let it sit for 2–4 hours. After packaging, sterilize at normal pressure by keeping at 98-102℃ for 9-13 hours, and then let it cool naturally to below 40℃ after stopping heating. The liquid spawn used for inoculating the enoki mushroom spawn was prepared with a liquid spawn-to-medium culture medium ratio of 1:8 to 1:12, and cultured at 23-27℃ for 30-40 days until the mycelium was fully grown. The mycelium-covered logs are first dried with hot air at 140-160℃ for 15-25 minutes to control contamination by other microorganisms, and then dried at a low temperature of 75-85℃ to retain nutrients, thus obtaining high-protein raw material of enoki mushroom mycelium.

5. The compound functional feed for goat non-grain protein according to claim 4, characterized in that, The method for preparing the liquid spawn includes: inoculating activated *Flammulina velutipes* spawn into a liquid culture medium containing 15-25 g / L potato extract, 15-25 g / L glucose, 1-3 g / L potassium dihydrogen phosphate, 0.5-1.5 g / L magnesium sulfate, 2-4 g / L peptone, and 1-3 g / L yeast extract; shaking culture at 22-26℃ and 120-180 r / min for 10-14 days; during the culture, when the mycelial ball diameter reaches 1.5-2.5 mm, the mycelial balls are broken using a tissue homogenizer at a speed of 8000-12000 r / min for 30-60 seconds, and then cultured until the mycelial balls reform; this breaking culture is repeated 2-3 times to finally obtain a liquid spawn containing uniform, fine mycelial balls.

6. The compound functional feed for goat non-grain protein according to claim 5, characterized in that, During the process of homogenizing mycelial balls with the tissue homogenizer, the temperature of the bacterial solution is maintained at 4-8℃. Before homogenization, a protectant is added to the bacterial solution, which consists of trehalose and L-proline, at an amount of 0.1%-0.3% and 0.05%-0.15% of the bacterial solution weight, respectively. During the homogenization process, an intermittent operation is adopted, in which the solution is homogenized for 5-10 seconds and then paused for 10-20 seconds, and this cycle is repeated 3-5 times. After homogenization, the bacterial solution is immediately transferred to an environment of 22-26℃ for further cultivation.

7. The compound functional feed for goat non-grain protein according to any one of claims 2 to 4, characterized in that, The fermented probiotics comprise Lactobacillus plantarum, Lactobacillus acidophilus, Saccharomyces cerevisiae, Bacillus subtilis, and Bacillus licheniformis, with a live bacteria count ratio of (3-5):(2-4):(1-3):(2-4):(1-3); the total live bacteria count of the fermented probiotics is not less than 1.0 × 10⁻⁶. 10 CFU / g.

8. The compound functional feed for goat non-grain protein according to claim 7, characterized in that, The compound fermented probiotics were prepared with a preservative, which consisted of skim milk powder, trehalose, glycerol, and sodium ascorbate in a weight ratio of (5-8):(2-4):(1-3):(0.5-1.5). The amount of preservative added was 8%-15% of the total weight of the compound fermented probiotics. After the preservative was mixed with the bacteria, it was subjected to vacuum freeze-drying. The freeze-drying conditions were as follows: pre-freezing temperature -40℃ to -45℃, pre-freezing time 2-4 hours; sublimation drying stage: shelf temperature gradually increased from -35℃ to 0℃, vacuum degree 10-30Pa, drying time 20-28 hours; desorption drying stage: shelf temperature 25℃-30℃, vacuum degree 5-15Pa, drying time 4-8 hours.

9. A method for producing a compound functional feed for goats containing non-grain protein, characterized in that, The method for preparing the compound functional feed according to any one of claims 1 to 6 includes the following steps: Brewer's lees mixed fermentation material, jasmine flower lees mixed fermentation material, and enoki mushroom mycelium high-protein raw material were prepared separately. Mix 200-350 parts of beer lees mixed fermentation material, 100-250 parts of high-protein enoki mushroom mycelium raw material, 100-150 parts of jasmine flower residue mixed fermentation material, 120-180 parts of tapioca starch, 3-5 parts of premix, 250-350 parts of peanut vine, 50-100 parts of jujube powder, 50-80 parts of hawthorn powder, and 5-10 parts of mineral nutrient additives evenly. The mixture is bagged and sealed to obtain a non-grain protein compound functional feed for goats.

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