Wet fermentation protein beef cattle feed and preparation method thereof

Abstract

The invention discloses a wet fermentation protein beef cattle feed and a preparation method thereof. Comprising the following components in parts by mass: 30 to 50 parts of wet fermentation protein, 15 to 25 parts of corn flour, 10 to 20 parts of bran, 1.0 to 2.0 parts of calcium carbonate, 0.5 to 1.5 parts of calcium hydrophosphate, 0.01 to 0.05 part of a vitamin compound, 0.1 to 0.5 part of an enzyme preparation, 0.3 to 0.8 part of a probiotic compound and 15 to 25 parts of water, the invention relates to the technical field of feed. According to the wet fermentation protein beef cattle feed and the preparation method thereof, antinutritional factors are eliminated, the wet fermentation protein beef cattle feed, the soybean meal and the vinasse form protein complementation, the nutrition utilization rate is further increased, traditional waste is converted into a high-quality protein source, the feed raw material cost is reduced, and environmental pollution caused by byproduct stockpiling is reduced.

Description

Technical Field

[0001] This invention relates to the field of feed technology, specifically to a wet-fermented protein feed for beef cattle and its preparation method. Background Technology

[0002] In the current beef cattle farming industry, the nutritional quality and cost control of feed are the core factors restricting farming efficiency. Traditional beef cattle feed mostly uses soybean meal as the sole protein source, which not only has high raw material costs, but also contains anti-nutritional factors such as trypsin inhibitors and phytic acid, which reduce the efficiency of beef cattle in digesting and absorbing protein and minerals, resulting in generally low feed utilization. Meanwhile, agricultural byproducts such as distillers' grains and cottonseed meal, although containing some protein and crude fiber and possessing the potential as feed ingredients, have high moisture content and are prone to spoilage, while cottonseed meal contains toxic substances such as free gossypol. If used directly without effective detoxification treatment, it can damage the liver and kidneys of beef cattle, preventing its large-scale application in beef cattle feed production and causing resource waste and environmental pollution. Southern regions produce byproducts such as silkworm excrement, jasmine flower residue, and tea residue, which have high protein content, but their processing methods limit their effectiveness when used alone, easily leading to environmental pollution and resource waste.

[0003] On the other hand, wet feed has gradually gained attention in the livestock market due to its palatability and ability to reduce the water consumption of beef cattle. However, existing wet feed technologies have significant shortcomings. First, the wet environment easily leads to vitamin oxidation and inactivation, and the activity loss rate of probiotics can reach more than 50% during processing and storage, making it difficult for them to play their role in intestinal regulation. Second, microorganisms easily proliferate in wet feed, and mold appears within 3-5 days under conventional storage conditions. Even with low-temperature storage, if effective preservation measures are lacking, the acid value will still rise rapidly, requiring frequent replenishment and incurring high storage costs. Third, some wet feed processing uses high-temperature drying or extrusion processes, which can extend the shelf life but destroy the active nutrients in the feed, further reducing its nutritional value. These problems make it difficult for existing wet beef cattle feed to balance nutrition, stability, and economy, necessitating the development of a new wet feed technology to overcome industry bottlenecks. Summary of the Invention

[0004] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a wet-fermented protein feed for beef cattle, characterized in that it comprises the following components:

[0005] The ingredients are: 30-50 parts by weight of wet-fermented protein, 15-25 parts by weight of corn flour, 10-20 parts by weight of wheat bran, 1.0-2.0 parts by weight of calcium carbonate, 0.5-1.5 parts by weight of dicalcium phosphate, 0.01-0.05 parts by weight of vitamin complex, 0.1-0.5 parts by weight of enzyme preparation, 0.3-0.8 parts by weight of probiotic complex, and 15-25 parts by weight of water.

[0006] The wet-fermented protein is made from the following raw materials:

[0007] 15-22.5 parts by weight of soybean meal, 8-17.5 parts by weight of distiller's grains, 0.25-0.6 parts by weight of yeast, 0.4-0.9 parts by weight of lactic acid bacteria, 5-8 parts by weight of silkworm excrement and traditional Chinese medicine compound fermented protein, 10-15 parts by weight of macadamia nut residue fermented protein, 15-20 parts by weight of jasmine flower residue protein, and 5-10 parts by weight of white tea residue fermented protein;

[0008] The fermentation conditions are: temperature 30-37℃, time 48-72h, pH value at the fermentation endpoint 4.0-5.5, and the dissolved oxygen content of the mixture needs to be maintained at 1.5-3.0mg / L during the fermentation process.

[0009] The silkworm excrement-based fermented protein is made from the following raw materials:

[0010] Fresh silkworm excrement is mixed evenly with licorice, chicken bone grass, astragalus, and eucommia in a weight ratio of 10:1:1:0.5. A compound probiotic mixture (Lactobacillus plantarum R4-30, Lactobacillus fermentum R6-11, Lactobacillus rhamnosus R5-8, and a yeast combination) is then inoculated at a rate of 2%-5%. The moisture content of the material is controlled within 50%-60%. The mixture is then anaerobic fermented at room temperature for 7 days to produce a product with approximately 30% crude protein.

[0011] The macadamia nut residue fermented protein is made from the residue after extracting macadamia nut oil from macadamia nuts. It is inoculated with a combination of probiotics (Lactobacillus plantarum R4-30, Lactobacillus fermentum R6-11, Lactobacillus rhamnosus R5-8 and yeast) at an inoculation rate of 2%-5%, and the moisture content of the material is controlled within 50%-60%. It is produced by anaerobic fermentation at room temperature for 7 days, with a crude protein content of about 20%.

[0012] The jasmine flower residue protein is specifically the residue of jasmine flowers after fermentation and extraction of essential oils, with a moisture content of approximately 55% and a crude protein content of 18%.

[0013] The fermented protein in the white tea residue is specifically the tea residue after fermentation with compound brewing yeast and distillation to extract alcohol from the white tea, with a dry matter protein content of 35%.

[0014] The raw materials for the wet-fermented protein also include 5-10 parts by weight of detoxified cottonseed meal.

[0015] Furthermore, the detoxified cottonseed meal needs to undergo the following pretreatment: soak the detoxified cottonseed meal in a sodium bicarbonate solution with a mass concentration of 0.5-1.0%, keep it at 40-45℃ for 2-4 hours, take it out and rinse it with deionized water until neutral, dry it until the moisture content is 12-15%, and then pulverize it to 80-100 mesh.

[0016] Preferably, the probiotic complex is prepared by mixing Bacillus subtilis and Lactobacillus acidophilus in a weight ratio of 2:1, and the total number of live bacteria in the complex is ≥1×10⁻⁶. 9 CFU / g;

[0017] The probiotic complex can also be selected from any two combinations of strains selected and preserved by Guangxi University: *Lactobacillus plantarum* R4-30 (CCTCC NO: M2018437), *Lactobacillus fermentum* R6-11 (CCTCC NO: M2018438), *Pediococcus pentosaceus* R3-30 (CCTCC NO: M2018439), and *Lactobacillus rhamnosus* R5-8 (CCTCC NO: M2018436). The complex is prepared by uniformly mixing the above strains in a weight ratio of 3:1:2:1, and the total number of viable bacteria in the complex is ≥1×10⁻⁶. 9 CFU / g.

[0018] The classification name of *Lactobacillus plantaium* R4-30 is: *Lactobacillus plantaium* R4-30 (Latin name: *Lactobacillus plantaium* R4-30); the depositary institution is: China Center for Type Culture Collection; the address is: No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province; the deposit date is: July 2, 2018; the accession number is: CCTCC NO: M2018437;

[0019] The classification name of the Lactobacillus fermentum R6-11 is: Lactobacillus fermentum R6-11 (Latin name: Lactobacillus fermentum R6-11); the depositary institution is: China Center for Type Culture Collection; the address is: No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province; the deposit date is: July 2, 2018; the deposit number is: CCTCC NO:M2018438;

[0020] The classification name of *Pediococcus pentosaceus* R3-30 is: *Pediococcus pentosaceus* R3-30 (Latin name: *Pediococcus pentosaceus* R3-30); the depositary institution is: China Center for Type Culture Collection; the address is: No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province; the deposit date is: July 2, 2018; the accession number is: CCTCC NO: M2018439;

[0021] The taxonomic name of *Lactobacillus rhamnosus* R5-8 is: *Lactobacillus rhamnosus* R5-8; the depositary institution is: China Center for Type Culture Collection; the address is: No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province; the deposit date is: July 2, 2018; the accession number is: CCTCC NO: M2018436;

[0022] Preferably, the enzyme preparation is a complex enzyme, comprising, by weight: 40-50% cellulase, 30-40% xylanase, and 10-20% phytase, wherein the enzyme activity of the phytase is ≥5000 U / g and the enzyme activity of the cellulase is ≥10000 U / g.

[0023] Preferably, the vitamin complex has the following weight ratio:

[0024] Vitamin A: Vitamin D3: Vitamin E: Vitamin B 12 =1:0.4:2.5:0.1;

[0025] Furthermore, all vitamins are microencapsulated, with the microencapsulation wall material being a mixture of gum arabic and maltodextrin in a weight ratio of 1:2.

[0026] A wet-fermented protein feed for beef cattle and its preparation method, comprising the following steps:

[0027] Step 1: Raw material pretreatment. After crushing the soybean meal, add soybean meal quality enzyme preparation and enzymatically hydrolyze for 1-1.5 hours at 50-55℃ and pH 5.0-5.5. Dry the distiller's grains to 15-20% moisture content using a dryer at 50-60℃, crush them, and then microwave them. Sift the corn flour and wheat bran separately.

[0028] Step 2: Wet fermentation protein preparation. Mix enzymatically hydrolyzed soybean meal and pretreated distiller's grains in a certain proportion, add yeast, lactic acid bacteria and appropriate amount of water, adjust the moisture content of the mixture to 50-60%, introduce sterile air to maintain dissolved oxygen at 1.5-3.0 mg / L, seal and ferment at 30-37℃. After 24 hours of fermentation, add 0.3-0.5 parts by weight of glucose, continue fermentation for 48-72 hours, and stop fermentation when the pH value reaches 4.0-5.5.

[0029] Step 3: Mixing. First, add calcium carbonate, dicalcium phosphate, and 1 / 3 of the corn flour to the mixer and premix for 10-15 minutes at 25-30℃ and 180-200 rpm. Then add wet fermented protein, the remaining corn flour, bran, vitamin complex, and enzyme preparation. Adjust the speed to 150-180 rpm and continue mixing for 15-20 minutes.

[0030] Step 4: Molding and storage. The mixture is made into pellets with a diameter of 5-8 mm and a length of 10-15 mm using an extrusion molding machine. After the pellets are shaped, they are cured at a low temperature of 45-50℃ for 30-40 minutes. After cooling to room temperature, the beef cattle feed is obtained and stored in a sealed environment at a low temperature of 0-4℃.

[0031] Preferably, in step two, the added glucose is a sterile glucose solution with a concentration of 20-30%, and it is added by dripping at a rate of 1-2 mL / min to avoid excessive local osmotic pressure affecting the activity of the bacteria.

[0032] Preferably, in step three, an inert gas is introduced intermittently during the mixing process, once every 5 minutes for 30 seconds each time, to prevent vitamins and probiotics from becoming ineffective due to oxidation.

[0033] Preferably, during the low-temperature curing process in step four, ultraviolet sterilization is carried out simultaneously. The ultraviolet wavelength is 254nm, the irradiation intensity is 100-150μW / cm², and the irradiation time is 15-20min. The ultraviolet light only acts on the surface of the particles to avoid damaging the internal nutrients.

[0034] Preferably, in the storage stage of step four, a compound preservative with a mass of 0.1-0.2% of the total feed mass is placed in a storage container. The compound preservative is made by mixing tea polyphenols and rosemary extract in a weight ratio of 1:1 and is packaged in breathable non-woven fabric to prevent direct contact with the feed.

[0035] This invention provides a wet-fermented protein feed for beef cattle and its preparation method. It has the following beneficial effects:

[0036] (I) The wet-fermented protein feed for beef cattle and its preparation method: Wet-fermented protein is prepared by fermenting a compound raw material of soybean meal, distillers' grains, and detoxified cottonseed meal. With precise fermentation conditions, the crude protein content of the feed reaches 28.5%-32.1%, the in vitro dry matter digestibility is 78.3%-82.7%, and the crude protein digestibility is 82.1%-86.5%. After pretreatment with 0.5%-1.0% sodium bicarbonate, the detoxified cottonseed meal not only eliminates anti-nutritional factors but also forms protein complementarity with soybean meal and distillers' grains, further improving nutrient utilization.

[0037] (II) The wet-fermented protein feed for beef cattle and its preparation method, by employing a process of "inert gas inhalation for 30 seconds every 5 minutes" during the mixing stage, can reduce vitamin E loss and maintain a probiotic viable count ≥1×10⁻⁶. 9 CFU / g; Low-temperature cooking combined with surface ultraviolet sterilization kills surface microorganisms while avoiding internal nutrient damage; Combined with a tea polyphenol-rosemary compound preservative, the total bacterial count of the feed is ≤10 after storage at 0-4℃ for 30 days.3 With CFU / g and acid value ≤2.0mgKOH / g, it solves the problems of easy spoilage and nutrient loss in wet feed.

[0038] (III) The wet-fermented protein feed for beef cattle and its preparation method show that feeding this feed to 200kg beef cattle resulted in a daily weight gain of 1.2-1.6kg, with the feed conversion ratio decreasing to 2.4-2.8:1. On the one hand, the probiotics in the wet-fermented protein can regulate the intestinal flora of beef cattle and promote the degradation of crude fiber in conjunction with enzyme preparations; on the other hand, the design of feed pellets with a diameter of 5-8mm and a length of 10-15mm improves the palatability of the feed for beef cattle, reduces feed waste, and comprehensively reduces breeding costs by 15%-22%.

[0039] (iv) The wet-fermented protein feed for beef cattle and its preparation method, by using 8-17.5 parts of distillers' grains and 5-10 parts of detoxified cottonseed meal in the formula, transforms traditional waste into a high-quality protein source, which not only reduces the cost of feed raw materials but also reduces environmental pollution caused by the accumulation of by-products. At the same time, wet-fermented protein does not require drying, saving more than 30% of energy compared to dry-fermented protein, which is in line with the trend of green and low-carbon feed production. Detailed Implementation

[0040] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0041] Example 1: The present invention provides a technical solution:

[0042] Raw material formula;

[0043] Wet fermentation protein raw materials: 15 parts soybean meal, 8 parts distiller's grains, 5 parts detoxified cottonseed meal, 0.25 parts yeast, 0.4 parts lactic acid bacteria, and sterile water (for adjusting moisture content).

[0044] Beef cattle feed formula: 30 parts wet-fermented protein, 15 parts corn flour, 10 parts wheat bran, 1.0 part calcium carbonate, 0.5 parts dicalcium phosphate, 0.01 parts vitamin complex (vitamin A: vitamin D3: vitamin E: vitamin B1). 12 =1:0.4:2.5:0.1, microcapsule wall material is gum arabic:maltodextrin=1:2), 0.1 parts of enzyme preparation (40% cellulase, 40% xylanase, 20% phytase, phytase activity ≥5000U / g, cellulase activity ≥10000U / g), 0.3 parts of probiotic complex (Bacillus subtilis: Lactobacillus acidophilus=2:1, total viable count ≥1×10⁻⁶). 9CFU / g), 15 parts water, 0.03 parts compound preservative (tea polyphenols: rosemary extract = 1:1, breathable non-woven fabric packaging).

[0045] Preparation steps;

[0046] Step 1: Raw material pretreatment

[0047] Soybean meal was ground to 80 mesh, and 0.1% of the soybean meal mass of enzyme preparation was added. Enzymatic hydrolysis was carried out at 50℃ and pH 5.0 for 1 hour. Distillers' grains were dried to 15% moisture content in a 50℃ dryer, ground to 80 mesh, and then microwaved at 800W for 2 minutes. Corn flour and wheat bran were sieved through an 80-mesh sieve. Detoxified cottonseed meal was soaked in a 0.5% sodium bicarbonate solution, kept at 40℃ for 2 hours, rinsed with deionized water until neutral, dried to 12% moisture content, and then ground to 80 mesh.

[0048] Step 2: Wet fermentation protein preparation

[0049] Mix enzymatically hydrolyzed soybean meal, pretreated distillers' grains, and detoxified cottonseed meal, add yeast, lactic acid bacteria, and sterile water, and adjust the moisture content to 50%. Introduce sterile air to maintain dissolved oxygen at 1.5 mg / L, and seal for fermentation at 30°C. After 24 hours of fermentation, add 20% sterile glucose solution (0.3 parts total) dropwise at a rate of 1 mL / min. Continue fermentation for 48 hours, check pH to 4.0, and stop fermentation.

[0050] Step 3: Mix;

[0051] First, add calcium carbonate, dicalcium phosphate and 5 parts corn flour to a mixer and premix at 25°C and 200 rpm for 10 minutes. Then add wet fermented protein, 10 parts corn flour, bran, vitamin complex and enzyme preparation, and adjust to 150 rpm to mix for 15 minutes. Nitrogen gas is introduced for 30 seconds every 5 minutes during the mixing process.

[0052] Step 4: Shaping and Storage;

[0053] Extruded into granules with a diameter of 5 mm and a length of 10 mm; cured at 45°C for 30 min, and simultaneously irradiated with 254 nm ultraviolet light for 15 min; after cooling to room temperature, packed together with the compound preservative into a sealed container and stored at 0°C.

[0054] Performance testing;

[0055] Nutritional composition: crude protein 28.5%, crude fiber 5.2%, calcium 0.8%, phosphorus 0.4%;

[0056] Digestibility: In vitro dry matter digestibility 78.3%, crude protein digestibility 82.1%;

[0057] Storage stability: After 30 days of storage at 0℃, the total bacterial count is ≤10. 3CFU / g, acid value ≤2.0mgKOH / g;

[0058] Feeding results: When 200kg beef cattle (n=10) were fed, the daily weight gain was 1.2kg, and the feed conversion ratio was 2.8:1.

[0059] Example 2: Based on Example 1, the present invention provides a technical solution:

[0060] Raw material formula:

[0061] Wet fermentation protein raw materials: 18 parts soybean meal, 12 parts distiller's grains, 8 parts detoxified cottonseed meal, 0.4 parts yeast, 0.6 parts lactic acid bacteria, and sterile water;

[0062] The total formula for beef cattle feed is as follows: 40 parts wet fermented protein, 20 parts corn flour, 15 parts wheat bran, 1.5 parts calcium carbonate, 1.0 part dicalcium phosphate, 0.03 parts vitamin complex, 0.3 parts enzyme preparation, 0.5 parts probiotic complex, 20 parts water, and 0.08 parts compound preservative.

[0063] Preparation steps;

[0064] Step 1: The conditions for enzymatic hydrolysis of soybean meal are 52℃, pH 5.2, and 1.2h; the distillers' grains are dried to 18% moisture content and microwaved for 3min; the detoxified cottonseed meal is kept at 42℃ for 3h with 0.8% sodium bicarbonate solution, dried to 13% moisture content, and pulverized to 90 mesh.

[0065] Step 2: Fermentation with 55% moisture, 2.2 mg / L dissolved oxygen, 35℃, and 0.4 parts glucose (25% solution, dropping rate 1.5 mL / min) for 60 hours, pH=4.8;

[0066] Step 3: Premix at 28℃, 190r / min, for 12min; subsequent mixing at 160r / min, for 18min, with nitrogen protection.

[0067] Step 4: Particle diameter 6mm, length 12mm; curing temperature 48℃ for 35min, ultraviolet irradiation 120μW / cm² for 18min; storage at 2℃.

[0068] Performance testing;

[0069] Nutritional composition: crude protein 30.2%, crude fiber 4.8%, calcium 0.9%, phosphorus 0.5%;

[0070] Digestibility: In vitro dry matter digestibility 80.5%, crude protein digestibility 84.3%;

[0071] Storage stability: After 30 days of storage at 2℃, the total bacterial count is ≤8×10⁻⁶. 2 CFU / g, acid value ≤1.8mgKOH / g;

[0072] Feeding effect: The daily weight gain of beef cattle was 1.4 kg, and the feed conversion ratio was 2.6:1.

[0073] Example 3: Based on Examples 1 and 2, the present invention provides a technical solution:

[0074] Raw material formula;

[0075] Wet fermentation protein raw materials: 22.5 parts soybean meal, 17.5 parts distillers' grains, 10 parts detoxified cottonseed meal, 0.6 parts yeast, 0.9 parts lactic acid bacteria, and sterile water;

[0076] Total formula for beef cattle feed: 50 parts wet fermented protein, 25 parts corn flour, 20 parts wheat bran, 2.0 parts calcium carbonate, 1.5 parts dicalcium phosphate, 0.05 parts vitamin complex, 0.5 parts enzyme preparation, 0.8 parts probiotic complex, 25 parts water, and 0.15 parts compound preservative.

[0077] Preparation steps;

[0078] Step 1: Enzymatic hydrolysis of soybean meal at 55℃, pH 5.5, for 1.5 hours; drying of distiller's grains to 20% moisture content and microwave treatment for 4 minutes; incubation of detoxified cottonseed meal at 45℃ with 1.0% sodium bicarbonate solution for 4 hours, drying to 15% moisture content, and pulverizing to 100 mesh.

[0079] Step 2: Fermentation with 60% moisture, 3.0 mg / L dissolved oxygen, 37℃, and 0.5 parts glucose (30% solution, dropping rate 2 mL / min) for 72 hours, pH=5.5;

[0080] Step 3: Premix at 30℃, 180r / min, for 15min; then mix at 180r / min for 20min, with nitrogen protection.

[0081] Step 4: Particle diameter 8mm, length 15mm; curing temperature 50℃, 40min, ultraviolet irradiation 150μW / cm² for 20min; storage at 4℃.

[0082] Performance testing

[0083] Nutritional composition: crude protein 32.1%, crude fiber 4.5%, calcium 1.0%, phosphorus 0.6%;

[0084] Digestibility: In vitro dry matter digestibility 82.7%, crude protein digestibility 86.5%;

[0085] Storage stability: After 30 days of storage at 4℃, the total bacterial count is ≤5×10⁻⁶. 2 CFU / g, acid value ≤1.5mgKOH / g;

[0086] Feeding effect: The daily weight gain of beef cattle was 1.6 kg, and the feed conversion ratio was 2.4:1.

[0087] Comparative Example 1: No wet-fermented protein, replaced with ordinary soybean meal;

[0088] Formula: 30 parts of ordinary soybean meal, unfermented, the rest is the same as in Example 1;

[0089] Test results: crude protein 24.3%, in vitro dry matter digestibility 65.2%, daily weight gain of beef cattle 0.8 kg, feed conversion ratio 3.5:1.

[0090] Comparative Example 2: Fermentation without controlled dissolved oxygen levels;

[0091] Preparation: Step 2 does not introduce sterile air (dissolved oxygen ≤ 0.5 mg / L), the rest is the same as in Example 2;

[0092] Test results: Fermentation endpoint pH=6.8, crude protein 26.5%, in vitro crude protein digestibility 70.1%, total bacterial count ≥10 after 15 days of storage. 5 CFU / g.

[0093] Comparative Example 3: Mixing different inert gases;

[0094] Preparation: In step three, nitrogen gas is not introduced; the rest is the same as in Example 3.

[0095] Test results: Vitamin E loss rate 35%, probiotic live bacteria count reduced to 5×10⁻⁶ 7 CFU / g, daily weight gain of beef cattle is 1.2kg.

[0096] Comparative Example 4: Storage without compound preservatives;

[0097] Preparation: Step four is performed without preservatives, otherwise the same as in Example 2;

[0098] Test results: After 30 days of storage, the acid value rose to 4.2 mgKOH / g, and slight mold growth was observed.

[0099] Analysis of the effects of the examples;

[0100] The role of core ingredients: Through comparison of Examples 1-3 and Comparative Example 1, as well as Examples 1-3 and Comparative Example 2, it was found that wet fermentation of protein (including detoxified cottonseed meal) can significantly increase crude protein content and digestibility. Controlling dissolved oxygen during fermentation is the key to ensuring pH standards and bacterial activity.

[0101] Process optimization effects: Comparison of Examples 1-3 and Comparative Example 3, and comparison of Examples 1-3 and Comparative Example 4, shows that inert gas protection during mixing can reduce the loss of vitamins and probiotics; the compound preservative can extend the shelf life and prevent rancidity;

[0102] Overall performance: Example 3 (highest wet fermentation protein ratio) has the best nutrition, digestibility and feeding effect, and all examples meet the safety standards for beef cattle feed (GB13078-2021).

[0103] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0104] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A wet-fermented protein feed for beef cattle, characterized in that, Includes the following components: The ingredients are: 30-50 parts by weight of wet-fermented protein, 15-25 parts by weight of corn flour, 10-20 parts by weight of wheat bran, 1.0-2.0 parts by weight of calcium carbonate, 0.5-1.5 parts by weight of dicalcium phosphate, 0.01-0.05 parts by weight of vitamin complex, 0.1-0.5 parts by weight of enzyme preparation, 0.3-0.8 parts by weight of probiotic complex, and 15-25 parts by weight of water. The wet-fermented protein is made from the following raw materials: 15-22.5 parts by weight of soybean meal, 8-17.5 parts by weight of distiller's grains, 0.25-0.6 parts by weight of yeast, 0.4-0.9 parts by weight of lactic acid bacteria, 5-8 parts by weight of silkworm excrement and traditional Chinese medicine compound fermented protein, 10-15 parts by weight of macadamia nut residue fermented protein, 15-20 parts by weight of jasmine flower residue protein, and 5-10 parts by weight of white tea residue fermented protein; The fermentation conditions are: temperature 30-37℃, time 48-72h, pH value at the fermentation endpoint 4.0-5.5, and the dissolved oxygen content of the mixture needs to be maintained at 1.5-3.0mg / L during the fermentation process; The silkworm excrement-based fermented protein is made from the following raw materials: Fresh silkworm excrement is mixed evenly with licorice, chicken bone grass, astragalus and eucommia in a mass ratio of 10:1:1:0.5, inoculated with compound probiotics at an inoculation amount of 2%-5%, and the moisture content of the material is controlled within 50%-60%. It is then anaerobic fermented at room temperature for 7 days to produce the product. The macadamia nut residue fermented protein is made from the residue after extracting macadamia nut essential oil from macadamia nuts, with the addition of compound probiotics, an inoculation amount of 2%-5%, and the moisture content of the material controlled within 50%-60%, and produced by anaerobic fermentation at room temperature for 7 days. The jasmine flower residue protein specifically refers to the residue of jasmine flowers after fermentation and extraction of essential oils; The fermented protein from the white tea residue is specifically the tea residue from white tea that has been fermented with compound brewing yeast and then distilled to extract alcohol.

2. The beef cattle feed containing wet-fermented protein according to claim 1, characterized in that: The probiotic complex is prepared by mixing Bacillus subtilis and Lactobacillus acidophilus in a weight ratio of 2:1, and the total number of live bacteria in the complex is ≥1×10⁻⁶. 9 CFU / g.

3. The beef cattle feed containing wet-fermented protein according to claim 1, characterized in that: The enzyme preparation is a complex enzyme, comprising, by weight: 40-50% cellulase, 30-40% xylanase, and 10-20% phytase, wherein the enzyme activity of the phytase is ≥5000 U / g and the enzyme activity of the cellulase is ≥10000 U / g.

4. The beef cattle feed containing wet-fermented protein according to claim 1, characterized in that: The vitamin complex has the following weight ratio: Vitamin A: Vitamin D3: Vitamin E: Vitamin B 12 =1:0.4:2.5:0.1; Furthermore, all vitamins are microencapsulated, with the microencapsulation wall material being a mixture of gum arabic and maltodextrin in a weight ratio of 1:

2.

5. A method for preparing beef cattle feed using wet-fermented protein, characterized in that, Includes the following steps: Step 1: Raw material pretreatment. After crushing the soybean meal, add soybean meal quality enzyme preparation and enzymatically hydrolyze for 1-1.5 hours at 50-55℃ and pH 5.0-5.

5. Dry the distiller's grains to 15-20% moisture content using a dryer at 50-60℃, crush them, and then microwave them. Sift the corn flour and wheat bran separately. Step 2: Wet fermentation protein preparation. Mix enzymatically hydrolyzed soybean meal and pretreated distiller's grains in a certain proportion, add yeast, lactic acid bacteria and appropriate amount of water, adjust the moisture content of the mixture to 50-60%, introduce sterile air to maintain dissolved oxygen at 1.5-3.0 mg / L, seal and ferment at 30-37℃. After 24 hours of fermentation, add 0.3-0.5 parts by weight of glucose, continue fermentation for 48-72 hours, and stop fermentation when the pH value reaches 4.0-5.

5. Step 3: Mixing. First, add calcium carbonate, dicalcium phosphate, and 1 / 3 of the corn flour to the mixer and premix for 10-15 minutes at 25-30℃ and 180-200 rpm. Then add wet fermented protein, the remaining corn flour, bran, vitamin complex, and enzyme preparation. Adjust the speed to 150-180 rpm and continue mixing for 15-20 minutes. Step 4: Molding and storage. The mixture is made into pellets with a diameter of 5-8 mm and a length of 10-15 mm using an extrusion molding machine. After the pellets are shaped, they are cured at a low temperature of 45-50℃ for 30-40 minutes. After cooling to room temperature, the beef cattle feed is obtained and stored in a sealed environment at a low temperature of 0-4℃.

6. The method for preparing beef cattle feed using wet-fermented protein according to claim 5, characterized in that: In step two, the added glucose is a sterile glucose solution with a concentration of 20-30%, and it is added by dripping at a rate of 1-2 mL / min.

7. The method for preparing beef cattle feed using wet-fermented protein according to claim 5, characterized in that: In step three, inert gas is introduced intermittently during the mixing process, once every 5 minutes, with each introduction lasting 30 seconds.

8. The method for preparing beef cattle feed from wet-fermented protein according to claim 5, characterized in that: During the low-temperature curing process in step four, ultraviolet sterilization is carried out simultaneously. The ultraviolet wavelength is 254nm, the irradiation intensity is 100-150μW / cm², and the irradiation time is 15-20min.

9. The method for preparing beef cattle feed using wet-fermented protein according to claim 5, characterized in that: In the storage stage of step four, a compound preservative with a mass of 0.1-0.2% of the total feed mass is placed in the storage container. The compound preservative is made by mixing tea polyphenols and rosemary extract in a weight ratio of 1:1.