Chinese herbal medicine health-care feed for growing mutton sheep and application of Chinese herbal medicine health-care feed

Abstract

The invention relates to the technical field of feeds, and discloses a Chinese herbal medicine health-care feed for growing mutton sheep and application of the Chinese herbal medicine health-care feed. Wherein the fermentation base material is prepared from fermented Chinese herbal medicine components, a fermentation auxiliary matrix and a pH-responsive trace element carrier through graded fermentation. The preparation method adopts a graded fermentation process and comprises the following steps: firstly, inoculating a base material without mint with saccharomyces buchneri for primary fermentation; then, lactobacillus plantarum and bacillus subtilis are inoculated for secondary fermentation; as the bacteriostatic interference of the mint volatile oil is eliminated, the lactobacillus plantarum efficiently produces acid in the secondary fermentation, so that the pH value of the system is quickly reduced, and the pH-responsive trace element carrier is triggered to release trace elements such as zinc and manganese. The nutritional value and bioavailability of the feed are remarkably improved, the growth of mutton sheep is effectively promoted, and the conversion efficiency of the feed is improved.

Description

Technical Field

[0001] This invention relates to the field of feed technology, and in particular to a traditional Chinese medicine health feed for raising meat sheep and its application. Background Technology

[0002] With the growing awareness of green farming, traditional Chinese medicine (TCM) has broad application prospects as a feed additive in replacing antibiotics, improving animal growth performance, and enhancing immunity. However, many effective components in natural TCM raw materials (such as saponins and flavonoids) exist in the form of glycosides, and a large amount of nutrients are encapsulated in dense plant cell walls, resulting in low bioavailability in animals and often unsatisfactory effects when directly fed to them.

[0003] Microbial solid-state fermentation technology is an effective way to solve the above problems. Through the metabolic activities of microorganisms, the cell wall structure of plants can be disrupted, the release of intracellular nutrients can be promoted, and large molecular active substances can be converted into smaller molecular forms that are more easily absorbed (such as converting glycosides into aglycones), thereby significantly improving the efficacy and nutritional value of traditional Chinese medicine.

[0004] Despite the obvious advantages of fermentation technology, existing fermentation processes for traditional Chinese medicine still face the following prominent technical bottlenecks in practical applications: First, conventional mixed-culture fermentation processes lack regulation of microbial succession. Existing technologies often employ a method of inoculating all strains together at once, which can easily lead to nutrient competition or growth antagonism between different microorganisms, making it difficult to achieve an orderly succession of "yeast proliferation - lactic acid bacteria acid production - Bacillus enzyme production," resulting in unstable final product quality.

[0005] Secondly, the supply mechanism for key enzyme synthesis cofactors is lacking. The ability of functional bacteria (such as Bacillus subtilis) in the later stages of fermentation to secrete key hydrolytic enzymes such as proteases and cellulases is highly dependent on the participation of trace element cofactors such as zinc and manganese. However, if these metal ions are added directly in the early stages of fermentation, they will have a toxic inhibitory effect on early fermentation bacteria (such as yeast) that are intolerant to heavy metals; if they are not added, the enzyme activity in the later stages cannot reach the level required for degrading insoluble fibers. Current technology lacks a precise supply method that can balance "early strain safety" and "late-stage enzyme activity enhancement".

[0006] Finally, and most importantly, the antibacterial properties of certain functional Chinese herbal medicines limit the feasibility of fermentation. In formula development for ruminants such as sheep, it is often necessary to use Chinese herbal medicines with effects such as dispelling wind and heat and stimulating appetite (e.g., peppermint). However, these herbs are rich in broad-spectrum antibacterial components such as volatile oils. In traditional whole-feed mixed fermentation processes, these antibacterial components significantly inhibit the growth of yeast and lactic acid bacteria, directly leading to insufficient acid production and an inability to effectively lower the pH in the fermentation system. This not only prevents the biodegradation of raw materials but also easily causes contamination by other microorganisms and feed spoilage.

[0007] Therefore, there is an urgent need to develop a synergistic fermentation process that can solve the problem of fermenting antimicrobial raw materials and achieve orderly microbial succession and targeted supply of key cofactors. Summary of the Invention

[0008] The technical problem solved by this invention is that existing Chinese herbal medicine feeds have problems such as low bioavailability of active ingredients and insufficient degradation of nutrients; at the same time, conventional fermentation processes are difficult to achieve orderly functional expression of microorganisms and cannot accurately control the timing of supply of key enzyme synthesis cofactors, resulting in unstable biological potency of fermentation products.

[0009] To address the above problems, the present invention provides the following technical solution: In a first aspect, the present invention provides a herbal health feed for raising meat sheep, employing the following technical solution: This feed is made by mixing fermented base material with added components; The fermentation substrate is prepared by graded fermentation of raw materials comprising the following parts by weight: The fermented Chinese herbal medicine components consist of 45-70 parts, which are composed of Astragalus membranaceus, Codonopsis pilosula, Atractylodes macrocephala, Glycyrrhiza uralensis, Crataegus pinnatifida, and malt. 20-32 parts of fermentation auxiliary substrate, wherein the fermentation auxiliary substrate is composed of corn flour and wheat bran; 3-5 parts of pH-responsive trace element carrier; The added component is: 4 to 8 parts of peppermint powder.

[0010] This invention employs a post-positioning of antibacterial components combined with a pH-responsive carrier to establish a highly efficient biotransformation system. Its mechanism of action is as follows: 1) Overcoming fermentation inhibition: Peppermint powder containing antibacterial components is removed from the fermentation raw materials, and fermentation is carried out only on non-antibacterial substrates such as astragalus and licorice. In the primary fermentation stage, *Saccharomyces boulardii* proliferates normally in an undisturbed environment, utilizing the carbon source in the substrate for preliminary metabolism. At this time, the system pH is maintained at near neutral, and the pH-responsive trace element carrier remains stable, retaining the internal zinc and manganese elements to prevent free ions from affecting yeast growth.

[0011] 2) Ensuring Acid Production and Carrier Activation: After entering the secondary fermentation stage, *Lactobacillus plantarum*, as the dominant strain, rapidly grows and metabolizes to produce acid. Since there is no antibacterial effect from peppermint volatile oil, the pH of the fermentation system can quickly drop below 5.0. This pH reduction is a key condition for triggering carrier release: high concentrations of hydrogen ions, through ion exchange or disruption of chelate structures, promote the release of trace elements such as zinc and manganese from the carrier.

[0012] 3) Enzyme Enhancement and Substrate Degradation: The released zinc and manganese elements act as cofactors for proteases and cellulases, significantly enhancing the ability of Bacillus subtilis to synthesize and secrete hydrolytic enzymes. The highly active enzyme system degrades large protein molecules and cellulose in the matrix into small peptides and oligosaccharides, while simultaneously promoting the hydrolysis of glycosides such as glycyrrhizic acid into more bioactive aglycones.

[0013] 4) Full retention of component activity: Peppermint powder is added after fermentation and drying, which avoids the interference of peppermint on the fermentation process and prevents the loss of peppermint volatile oil during fermentation heat generation and drying, ensuring that the finished product has both the high bioavailability of fermented Chinese medicine and the pharmacological activity of peppermint.

[0014] Preferably, the fermented herbal medicine components, by weight, include: Astragalus membranaceus 13-22.5 parts, Codonopsis pilosula 6.5-15 parts, Atractylodes macrocephala 7.5-13 parts, Glycyrrhiza uralensis 6.5-9 parts, Crataegus pinnatifida 9-11.7 parts, and Hordeum vulgare 4.9-7.8 parts.

[0015] Preferably, the amount of the added peppermint powder is 6% to 10% of the dry weight of the fermentation substrate.

[0016] Through the above formula combination, the fermented Chinese herbal medicine components exert the effect of invigorating qi and strengthening the spleen, while the added mint exerts the effect of dispelling wind and heat and promoting appetite. The two work together to adapt to the physiological characteristics of meat sheep during their growth period.

[0017] Preferably, in the fermentation auxiliary substrate, the weight ratio of corn flour to wheat bran is (1:1) to (7:3).

[0018] By adopting the above technical solution, this ratio range provides a balanced carbon and nitrogen source for fermenting microorganisms and maintains a good physical structure of the substrate (such as porosity and water retention), which is conducive to the smooth progress of solid-state fermentation.

[0019] Preferably, the pH-responsive trace element carrier is made of a porous carrier material, glycine chelated zinc, and methionine chelated manganese, wherein the porous carrier material is clinoptilolite powder or calcium-based montmorillonite.

[0020] By adopting the above technical solutions, clinoptilolite powder and calcium-based montmorillonite possess large specific surface areas and regular pore structures, making them suitable for loading trace elements and exhibiting good pH sensitivity. Furthermore, the selection of organically chelated zinc and manganese demonstrates higher bioavailability than inorganic salts, and superior binding and release properties with the carrier.

[0021] Preferably, the preparation method of the pH-responsive trace element carrier includes: dissolving glycine chelated zinc and methionine chelated manganese in water to obtain a trace element solution, then atomizing and spraying the trace element solution onto the porous carrier material, and mixing and drying it.

[0022] By adopting the above technical solution, the preparation method is simple and can achieve uniform loading of trace elements on the surface of porous carrier materials, ensuring the stability of carrier product quality and the consistency of functional response.

[0023] Secondly, the present invention provides a method for preparing the aforementioned traditional Chinese medicine health feed, comprising the following steps: (1) Preparation and premixing: Mix the fermented Chinese herbal medicine components (Astragalus membranaceus, Codonopsis pilosula, Atractylodes macrocephala, Glycyrrhiza uralensis, Crataegus pinnatifida, malt), fermentation auxiliary substrate and pH-responsive trace element carrier evenly, and adjust the moisture content. Peppermint powder is not added in this step. (2) Sterilization: The mixture obtained in step (1) is sterilized at high temperature and then cooled to the primary fermentation inoculation temperature; (3) Primary fermentation: Inoculate sterilized materials with Bryonic yeast inoculum and carry out fermentation; (4) Secondary fermentation: Inoculate the material after primary fermentation with a compound of Bacillus subtilis and Lactobacillus plantarum and continue fermentation; (5) Drying and pulverizing: The material after the secondary fermentation is completed is dried and pulverized at low temperature to obtain fermentation base powder; (6) Post-mixing: Add peppermint powder to the fermentation base powder obtained in step (5) in proportion, mix evenly, and the finished product is obtained.

[0024] By adopting the above technical solution, the key to this preparation method lies in constructing a graded fermentation system without antibacterial interference and achieving a responsive supply of trace element cofactors. The specific mechanism is as follows: In step (3), the primary fermentation pretreats the substrate using *Saccharomyces boulardii*. Since no menthol component with strong antibacterial activity is introduced into the fermentation substrate, the yeast can rapidly colonize and utilize the carbon source in a suitable environment. During this stage, the pH of the fermentation system is maintained at a relatively high level (near neutral). The pH-responsive trace element carrier maintains structural stability, retaining zinc, manganese, and other metal ions within the carrier, thus avoiding the toxic effects of high concentrations of free metal ions on the early growth of the yeast.

[0025] The secondary fermentation in step (4) is the core of this method. At this stage, because the inhibitory effect of peppermint volatile oil on lactic acid bacteria is eliminated, the inoculated *Lactobacillus plantarum* can efficiently metabolize and produce acid, causing the pH of the fermentation system to rapidly drop to the threshold (below pH 5.0) within a short time. This acidic environment generated by microbial metabolism is the direct driving force for the release of trace elements such as zinc and manganese by pH-responsive carriers through ion exchange. These released trace elements precisely meet the needs of *Bacillus subtilis*, which is in the logarithmic growth phase at the same time, for enzyme synthesis cofactors, significantly enhancing the activity of its secreted proteases and cellulases. This process route solves the technical problems of fermentation failure caused by antibacterial components and improper timing of cofactor addition, ensuring deep degradation of the substrate and efficient conversion of active ingredients.

[0026] Preferably, the conditions for the primary fermentation are: after inoculation with *Saccharomyces boulardii*, fermentation is carried out at a temperature of 28–34°C for 24–36 hours.

[0027] By adopting the above technical solution, the process parameter range is the optimized range for the growth of *Brucea javanica*, ensuring that it can fully proliferate and preliminarily modify the substrate in the primary fermentation stage, while avoiding over-fermentation or excessive acid production, thus providing a stable material basis and environmental conditions for the smooth start-up of secondary fermentation.

[0028] Preferably, the conditions for the secondary fermentation are as follows: after inoculation with a compound inoculum of Bacillus subtilis and Lactobacillus plantarum, fermentation is carried out at a temperature of 35-40°C for 48-72 hours.

[0029] By adopting the above technical solution, the temperature range takes into account the growth requirements of both Lactobacillus plantarum and Bacillus subtilis, while the longer fermentation time ensures the full progress of the entire chain reaction process from acid production, carrier response, enzyme synthesis to deep degradation of the substrate.

[0030] Preferably, in step (1), the moisture content of the material is adjusted to 55-62%; in step (2), the high-temperature sterilization conditions are maintained at 121°C and 0.1MPa for 30-40 minutes.

[0031] By adopting the above technical solution, a moisture content of 55-62% is the optimal range for solid-state fermentation, which can meet the water activity required for microbial growth while ensuring good aeration of the substrate. Specific sterilization conditions ensure the complete elimination of background microorganisms, providing an undisturbed initial environment for subsequent directional, pure-culture fermentation, and are the fundamental guarantee for the successful implementation of the entire process.

[0032] Thirdly, the present invention also provides the application of the herbal health feed described in any of the foregoing items in the preparation of products for promoting the growth of mutton sheep or improving their feed utilization.

[0033] The feed provided by this invention promotes the growth of meat sheep and improves feed utilization through the following mechanisms: Improved enzymatic hydrolysis efficiency: Post-fermentation processes eliminate antimicrobial interference, ensuring efficient enzyme synthesis during fermentation. The final product contains highly active exogenous proteases and cellulases, which aid in the digestion and absorption of protein and fiber in the diet.

[0034] Enhanced absorption of active ingredients: Highly active hydrolytic enzymes (such as β-glucuronidase) during fermentation convert glycosides in traditional Chinese medicine into aglycones with higher bioavailability (such as glycyrrhetinic acid), thereby improving efficacy.

[0035] Preservation of volatile medicinal effects: Peppermint powder is not fermented or processed at high temperatures, so its volatile oil components are completely preserved, which can effectively play the role of soothing the liver and regulating qi, and improving palatability.

[0036] Improve gut microbiota: The product is rich in acid-resistant lactobacilli and Bacillus, which can optimize the rumen and intestinal microecological balance of sheep and improve the body's health.

[0037] In summary, the present invention has at least one of the following beneficial technical effects: 1. This invention employs a strategy combining the post-addition of antibacterial components with staged fermentation, effectively avoiding the growth inhibition of *Brucea javanica* and *Lactobacillus plantarum* by peppermint volatile oil in the early stages of fermentation, ensuring that microbial succession proceeds according to a predetermined program. Furthermore, by incorporating a pH-responsive trace element carrier, the pH decrease is triggered by acid production from *Lactobacillus plantarum* in the later stages of fermentation, precisely regulating the release of trace elements such as zinc and manganese from the carrier. These elements, acting as key cofactors, specifically activate the enzyme synthesis of *Bacillus subtilis*, significantly enhancing the activity of proteases and cellulases. This process achieves both deep degradation and transformation of macromolecular proteins and glycosides in matrices such as astragalus and licorice, while preserving the pharmacological activity of volatile components such as peppermint, thereby fundamentally improving the biological value of the feed.

[0038] 2. The pH-responsive trace element carrier constructed in this invention can immobilize trace elements in the early stage of fermentation, avoiding the toxic inhibition of free metal ions on the early growth of yeast and lactic acid bacteria; in the later stage of fermentation, it releases trace elements responsively, providing the necessary enzyme activator for the dominant Bacillus subtilis species. This intelligent supply method, complementing the post-addition process of peppermint, completely solves the problem of fermentation failure or low efficiency caused by component antibacterial or ion toxicity in traditional fermentation, ensuring that the final product exhibits high consistency and superiority in key indicators such as organic acid content, viable cell count, and enzyme activity.

[0039] 3. The optimized graded fermentation environment and post-addition process of this invention not only promote the large-scale proliferation of *Lactobacillus plantarum* and *Bacillus subtilis*, making the product rich in highly active probiotics and regulating the intestinal microecological balance of animals, but also greatly promote the synthesis and accumulation of functional hydrolytic enzymes such as proteases and cellulases. Simultaneously, the low-temperature vacuum drying and post-mixing process minimizes the loss of heat-sensitive active ingredients such as peppermint volatile oil. These endogenous live bacteria, highly active enzyme systems, and complete drug components, after entering the animal's digestive tract, can work synergistically to significantly improve the rumen fermentation environment of meat sheep, enhance feed conversion efficiency, and boost the body's immunity. Attached Figure Description

[0040] Figure 1 A bar chart comparing the trace element release rates of the carriers prepared under different pH conditions in this invention; Figure 2 The graph shows the dynamic changes of key indicators during the fermentation process in Embodiment 1 of the present invention. In this graph, a) is the change curve of pH value during fermentation; b) is the change curve of lactic acid content during fermentation; and c) is the change curve of viable counts of Saccharomyces boulardii, Lactobacillus plantarum, and Bacillus subtilis during fermentation.

[0041] Figure 3 The bar charts show the key indicators of the final products of the various embodiments and comparative examples of the present invention. Among them, a) is the comparison of total organic acid content; b) is the comparison of lactic acid content; c) is the comparison of viable Lactobacillus count; d) is the comparison of viable Bacillus count; e) is the comparison of protease activity; and f) is the comparison of cellulase activity.

[0042] Figure 4 This is a bar chart comparing key indicators of each sample after simulated digestion in vitro. In this chart, a) is a comparison of the content of small peptides with a molecular weight of less than 5000 Da after digestion of each sample; b) is a comparison of the conversion rate of glycyrrhizic acid to glycyrrhetinic acid after digestion of each sample. Detailed Implementation

[0043] The main raw materials and reagents used in the following examples and comparative examples have the following sources and specifications. Reagents not specifically mentioned are all commercially available analytical grade or higher grade products.

[0044] The raw materials of traditional Chinese medicine are astragalus root, codonopsis root, atractylodes rhizome, licorice root and rhizome, peppermint root, hawthorn fruit, and malt, which are processed products of mature barley fruit that have been germinated and dried.

[0045] The fermentation auxiliary substrates, corn flour and wheat bran, are both commercially available feed-grade products.

[0046] The microbial strains Saccharomyces boulardii, Bacillus subtilis, and Lactobacillus plantarum are all commercially available freeze-dried bacterial powders that meet feed additive standards.

[0047] Among the raw materials used for trace elements and carriers, glycine chelated zinc (CAS No.: 14281-83-5) is a white powder, a feed-grade product with a zinc content of not less than 20%. Methionine chelated manganese is a chelate of methionine and manganese, a feed-grade product with a manganese content of not less than 15%. Clinoptilolite powder is a 150-mesh powder obtained by crushing natural clinoptilolite mineral. Calcium-based montmorillonite is a 200-mesh powder obtained by purifying and crushing natural calcium-based montmorillonite clay.

[0048] Preparation Example 1: This preparation example provides a pH-responsive trace element carrier based on clinoptilolite powder, the preparation method of which includes the following steps: 1) Weigh out 850g of 150-mesh clinoptilolite powder, 107g of glycine chelated zinc, and 43g of methionine chelated manganese.

[0049] 2) Add the glycine chelated zinc and methionine chelated manganese weighed in step 1) to 1350 mL of deionized water and stir under a 40°C water bath to completely dissolve them to obtain a trace element solution.

[0050] 3) Place the weighed clinoptilolite powder from step 1) into a high-speed mixer and start stirring. Atomize the trace element solution prepared in step 2) using a peristaltic pump at a flow rate of 60 mL / min, while maintaining the temperature inside the mixer at 45°C, until all the solution has been sprayed.

[0051] 4) After stopping spraying, continue stirring and drying at 60℃ for 40 minutes until the moisture content of the material is below 5%. Remove the material and place it in a sealed container, then mature at room temperature for 24 hours to obtain the finished product.

[0052] Preparation Example 2: This preparation example provides a pH-responsive trace element carrier based on calcium-based montmorillonite, the preparation method of which includes the following steps: 1) Weigh out 900g of 200-mesh calcium-based montmorillonite, 75g of glycine chelated zinc, and 25g of methionine chelated manganese.

[0053] 2) Add the glycine chelated zinc and methionine chelated manganese weighed in step 1) to 800 mL of deionized water and stir in a 45°C water bath until completely dissolved to obtain a trace element solution.

[0054] 3) Place the calcium-based montmorillonite weighed in step 1) into a fluidized bed coating machine and start fluidization. Atomize and spray the trace element solution prepared in step 2) into the fluidized bed at a flow rate of 70 mL / min using a peristaltic pump, while maintaining the temperature inside the bed at 50°C, until all the solution has been sprayed.

[0055] 4) After stopping spraying, continue fluidized drying at 65℃ for 30 minutes until the moisture content of the material is below 5%. Remove the material and place it in a sealed container, then mature it at room temperature for 12 hours to obtain the finished product.

[0056] Preparation Example 3: This preparation example provides a pH-responsive trace element carrier based on clinoptilolite powder, the preparation method of which includes the following steps: 1) Weigh out 950g of 150-mesh clinoptilolite powder, 33g of glycine chelated zinc, and 17g of methionine chelated manganese.

[0057] 2) Add the glycine chelated zinc and methionine chelated manganese weighed in step 1) to 500 mL of deionized water and stir in a 35°C water bath until completely dissolved to obtain a trace element solution.

[0058] 3) Place the weighed clinoptilolite powder from step 1) into a high-speed mixer and start stirring. Atomize the trace element solution prepared in step 2) using a peristaltic pump at a flow rate of 80 mL / min, while maintaining the temperature inside the mixer at 40°C, until all the solution has been sprayed.

[0059] 4) After stopping spraying, continue stirring and drying at 55℃ for 50 minutes until the moisture content of the material is below 5%. Remove the material and place it in a sealed container, then mature at room temperature for 18 hours to obtain the finished product.

[0060] Example 1: This embodiment provides a method for preparing a traditional Chinese medicine health feed for growing meat sheep, including the following steps: 1) Raw material preparation: Weigh 63 kg of the herbal matrix components to be fermented, including 21 kg of Astragalus membranaceus, 10.5 kg of Codonopsis pilosula, 10.5 kg of Atractylodes macrocephala, 7 kg of Glycyrrhiza uralensis, 9.1 kg of Crataegus pinnatifida, and 4.9 kg of malt, and ultrafine them through an 80-mesh sieve; separately weigh 7 kg of Mentha haplocalyx and ultrafine them through an 80-mesh sieve for later use; weigh 25 kg of fermentation auxiliary matrix, including 15 kg of corn flour and 10 kg of wheat bran; weigh 5 kg of the pH-responsive trace element carrier obtained in Preparation Example 1.

[0061] 2) Matrix mixing and preparation: The above-mentioned Chinese herbal medicine matrix components to be fermented, fermentation auxiliary matrix and pH-responsive trace element carrier are put into the solid fermentation tank and dry mixed evenly. Then, sterile water is slowly sprayed in to adjust the final moisture content of the fermentation matrix to 60%.

[0062] 3) High-temperature sterilization: Seal the fermenter and maintain it at 121℃ and 0.1MPa pressure for 35 minutes, then reduce the material temperature to 32℃.

[0063] 4) Primary fermentation: Inoculate the yeast inoculum into the fermenter at a rate of 0.1% of the dry weight of the substrate, and ferment at 30°C for 30 hours.

[0064] 5) Secondary fermentation: Inoculate the complex of Bacillus subtilis and Lactobacillus plantarum into the fermenter at a rate of 0.2% of the dry weight of the substrate, seal it, and let it ferment at 38°C for 60 hours.

[0065] 6) Post-processing: After fermentation, add the prepared mint powder from step 1) to the fermentation tank, stir and mix evenly, and let it stand for 24 hours for post-maturation. Then, dry the mixture at 60℃ and -0.08MPa vacuum until the product moisture content is less than 10%. Crush the dried material and pass it through a 60-mesh sieve to obtain the finished product.

[0066] Example 2: This embodiment provides a method for preparing a traditional Chinese medicine health feed for growing meat sheep, including the following steps: 1) Raw material preparation: Weigh 58.5 kg of the herbal matrix components to be fermented, including 13 kg of Astragalus membranaceus, 6.5 kg of Codonopsis pilosula, 13 kg of Atractylodes macrocephala, 6.5 kg of Glycyrrhiza uralensis, 11.7 kg of Crataegus pinnatifida, and 7.8 kg of malt, and ultrafine them through an 80-mesh sieve; separately weigh 6.5 kg of Mentha haplocalyx and ultrafine them through an 80-mesh sieve for later use; weigh 32 kg of fermentation auxiliary matrix, including 22.4 kg of corn flour and 9.6 kg of wheat bran; weigh 3 kg of the pH-responsive trace element carrier obtained in Preparation Example 2.

[0067] 2) Matrix mixing and preparation: The above-mentioned Chinese herbal medicine matrix components to be fermented, fermentation auxiliary matrix and pH-responsive trace element carrier are put into the solid fermentation tank and dry mixed evenly. Then, sterile water is slowly sprayed in to adjust the final moisture content of the fermentation matrix to 55%.

[0068] 3) High-temperature sterilization: Seal the fermenter and maintain it at 121℃ and 0.1MPa pressure for 40 minutes, then reduce the material temperature to 35℃.

[0069] 4) Primary fermentation: Inoculate the yeast agent of Bryonic acid into the fermenter at a rate of 0.08% of the dry weight of the substrate, and ferment at 34°C for 24 hours.

[0070] 5) Secondary fermentation: Inoculate the complex of Bacillus subtilis and Lactobacillus plantarum into the fermenter at a rate of 0.25% of the dry weight of the substrate, seal it, and let it ferment at 40°C for 72 hours.

[0071] 6) Post-processing: After fermentation, add the prepared mint powder from step 1) to the fermentation tank, stir and mix evenly, and let it stand for 20 hours for post-fermentation. Then dry the mixture at 55℃ and -0.09MPa vacuum until the product moisture content is less than 10%. Crush the dried material and pass it through a 60-mesh sieve to obtain the finished product.

[0072] Example 3: This embodiment provides a method for preparing a traditional Chinese medicine health feed for growing meat sheep, including the following steps: 1) Raw material preparation: Weigh 69 kg of the herbal matrix components to be fermented, including 22.5 kg of Astragalus membranaceus, 15 kg of Codonopsis pilosula, 7.5 kg of Atractylodes macrocephala, 9 kg of Glycyrrhiza uralensis, 9 kg of Crataegus pinnatifida, and 6 kg of malt, and ultrafine them through an 80-mesh sieve; separately weigh 6 kg of Mentha haplocalyx and ultrafine them through an 80-mesh sieve for later use; weigh 20 kg of fermentation auxiliary matrix, including 10 kg of corn flour and 10 kg of wheat bran; weigh 5 kg of the pH-responsive trace element carrier obtained in Preparation Example 3.

[0073] 2) Matrix mixing and preparation: The above-mentioned Chinese herbal medicine matrix components to be fermented, fermentation auxiliary matrix and pH-responsive trace element carrier are put into the solid fermentation tank and dry mixed evenly. Then, sterile water is slowly sprayed in to adjust the final moisture content of the fermentation matrix to 62%.

[0074] 3) High-temperature sterilization: Seal the fermenter and maintain it at 121℃ and 0.1MPa pressure for 30 minutes, then reduce the material temperature to 30℃.

[0075] 4) Primary fermentation: Inoculate the yeast inoculum into the fermenter at a rate of 0.15% of the dry weight of the substrate, and ferment at 28°C for 36 hours.

[0076] 5) Secondary fermentation: Inoculate the complex of Bacillus subtilis and Lactobacillus plantarum into the fermenter at a rate of 0.15% of the dry weight of the substrate, seal it, and let it ferment at 35°C for 48 hours.

[0077] 6) Post-processing: After fermentation, add the prepared mint powder from step 1) to the fermentation tank, stir and mix evenly, and let it stand for 28 hours for post-fermentation. Then dry the mixture at 65℃ and -0.08MPa vacuum until the product moisture content is less than 10%. Crush the dried material and pass it through a 60-mesh sieve to obtain the finished product.

[0078] Comparative Example 1: Compared with Example 1, the difference is that the fermentable Chinese herbal medicine matrix components, peppermint powder, fermentation auxiliary matrix, pH-responsive trace element carrier and freeze-dried bacterial powders of the two bacterial agents in step 1) of Example 1 are directly and physically mixed evenly without subsequent water conditioning, sterilization, fermentation and drying steps.

[0079] Comparative Example 2: The difference compared to Example 1 is as follows: Without adding peppermint later, the peppermint powder from step 1) is mixed with other herbal matrix components in the initial stage, diluted with water, and sterilized at high temperature.

[0080] During the fermentation process, the inoculum of Saccharomyces boulardii, Bacillus subtilis and Lactobacillus plantarum were inoculated all at once after sterilization and cooling, and then mixed and fermented at 35°C for 90 hours.

[0081] Comparative Example 3: Compared with Example 1, the difference is that the pH-responsive trace element carrier prepared in Example 1 is not used. Instead, glycine chelated zinc and methionine chelated manganese in the same amount as in Example 1 are directly added to the fermentable herbal medicine matrix component in step 1) for mixing. Peppermint is still added after fermentation.

[0082] Comparative Example 4: Compared with Example 1, the difference is that: in step 1), no pH-responsive trace element carrier is added to the raw materials; instead, in step 5), when performing secondary fermentation inoculation, the same amount of glycine chelated zinc and methionine chelated manganese as in Example 1 are added together with the complex bacterial agent, and the mint is still added after the fermentation is completed.

[0083] Test Example 1: This test aims to quantitatively evaluate the trace element release characteristics of the carriers obtained in Preparation Examples 1, 2, and 3 in buffer solutions with different pH values, in order to verify their pH response function.

[0084] The experimental steps are as follows: 1. Preparation of buffer solutions: Prepare 0.1 mol / L phosphate buffer (PBS) using potassium dihydrogen phosphate and disodium hydrogen phosphate respectively, and adjust the pH to 6.5, 5.5 and 4.5 using 0.1 mol / L hydrochloric acid or sodium hydroxide solution, respectively, for later use.

[0085] 2. Sample Preparation and Release Experiment: Weigh 1.00 g of each of the carriers prepared in Examples 1, 2, and 3, and place them in independent 50 mL centrifuge tubes. Set up three parallel replicates for each sample at each pH condition. Accurately add 20.0 mL of buffer solution corresponding to the pH value to each tube. Place all centrifuge tubes in a 37°C constant temperature water bath shaker and shake at 150 rpm for 2 hours.

[0086] 3. Sample preparation and determination: After shaking, centrifuge the centrifuge tube at 4000 rpm for 10 minutes. Carefully aspirate the supernatant and filter it through a 0.22 μm filter membrane. The concentrations of zinc (Zn) and manganese (Mn) in the filtrate are determined by atomic absorption spectrometry (AAS).

[0087] 4. Release rate calculation: Based on the initial loading of trace elements in the carrier and the concentration of trace elements measured in the supernatant, the release rate is calculated using the following formula: Release rate (%) = (C×V) / (m×w)×100; In the formula, C is the element concentration measured in the supernatant (mg / mL); V is the buffer solution volume (mL); m is the mass of the carrier weighed (mg); and w is the theoretical mass fraction of the element in the carrier (%).

[0088] The experimental results are shown in Table 1 and Figure 1 As shown.

[0089] Table 1. Trace element release rates of the carriers prepared in Examples 1-3 in different pH buffer solutions:

[0090] Table 1 and Figure 1 Experimental data showed that all the carriers in the prepared examples exhibited a clear pH-dependent release characteristic. In the neutral environment (pH 6.5) of the simulated early fermentation stage, the release rates of zinc and manganese from all carriers were low, ranging from 9.7% to 16.1%. This indicates that the carriers have good micronutrient retention capacity under these conditions. As the pH of the buffer solution decreased, the release rate of micronutrients increased accordingly. When the pH dropped to the acidic environment (pH 4.5) of the simulated later fermentation stage, the release rate of micronutrients from all carriers increased sharply, reaching a range of 86.8% to 95.8%, exhibiting a significant burst release effect.

[0091] This pH-dependent release curve is a prerequisite for the programmed and targeted supply of trace elements in the staged directional fermentation process of this invention. This characteristic ensures that, in the primary fermentation stage, high concentrations of metal ions will not potentially stress or inhibit the growth and initial fermentation function of *Brucea javanica*. Simultaneously, it guarantees that in the secondary fermentation stage, when *Lactobacillus plantarum* creates an acidic environment through metabolic acid production, zinc and manganese ions can be released in a concentrated manner, thus serving as key cofactors to meet the biological needs of *Bacillus subtilis* for efficiently synthesizing and secreting various hydrolytic enzymes such as proteases and amylases. Therefore, the results of this test example provide direct experimental evidence for establishing the core technical mechanism of targeted enhancement of enzyme activity in specific bacterial species through pH-mediated carrier-mediated responsive release of trace elements throughout the entire process, confirming the feasibility and accuracy of this design.

[0092] Test Example 2: This test aims to verify whether the graded directional fermentation process designed in this invention has achieved the expected microbial succession and metabolic regulation by monitoring the dynamic changes in pH value, lactic acid content and key microbial community numbers throughout the fermentation process of Example 1.

[0093] The experimental steps are as follows: 1. Sampling: Fermentation was started according to the method in Example 1. At six time points, 0h, 12h, 24h (end of primary fermentation, before secondary inoculation), 36h, 48h, and 72h (end of fermentation), approximately 20g of samples were randomly collected from multiple points in the fermenter under aseptic conditions. After being mixed evenly, the samples were placed in sterile sampling bags and analyzed immediately.

[0094] 2. pH value and lactic acid content determination: 1) Sample preparation: Weigh 10.0g of sample, add it to 90.0mL of deionized water, and homogenize it at high speed for 2 minutes in a homogenizer to prepare a 1:10 sample suspension.

[0095] 2) pH measurement: The pH value of the sample suspension was directly measured using a calibrated pH meter. 3) Lactic acid determination: The sample suspension was centrifuged at 8000 rpm for 15 minutes, and the supernatant was filtered through a 0.22 μm filter membrane. High-performance liquid chromatography (HPLC) was used for determination. Chromatographic conditions were: Agilent ZORBAX SB-C18 column (4.6 × 250 mm, 5 μm); mobile phase: 0.01 mol / L potassium dihydrogen phosphate solution (adjusted to pH 2.5 with phosphoric acid); flow rate: 1.0 mL / min; column temperature: 30℃; detection wavelength: 210 nm. External standard method was used for quantitative analysis of lactic acid.

[0096] 3. Determination of viable microbial count: 1) Sample dilution: Weigh 10.0g of sample and add it to 90.0mL of sterile physiological saline to prepare 10... -1 The bacterial suspension was subsequently subjected to serial dilutions.

[0097] 2) Saccharomyces boulardii count: Spread a bacterial suspension of appropriate dilution onto YPD agar medium (containing 0.1 g / L chloramphenicol to inhibit bacterial growth), and incubate at 28°C for 72 hours before counting colonies.

[0098] 3) Lactobacillus count: Spread an appropriately diluted bacterial suspension onto MRS agar medium and incubate in an anaerobic environment at 37°C for 48 hours before counting the colonies.

[0099] 4) Bacillus count: 10 -1 Up to 10 -3The diluted bacterial suspension was heat-treated in an 80°C water bath for 10 minutes to kill other vegetative bacteria. After cooling, the appropriately diluted bacterial suspension was spread onto beef extract peptone agar medium and incubated at 37°C for 24 hours before colony counting.

[0100] 5) Results: All viable cell counts were converted to log CFU / g of colony-forming units per gram of sample.

[0101] The experimental results are shown in Table 2 and Figure 2 As shown.

[0102] Table 2. Dynamic changes of key indicators during fermentation in Example 1:

[0103] Note: <4.00 indicates that the value is below the limit of detection of this method.

[0104] Table 2 and Figure 2 The data reflects two distinct phases of the fermentation process. During the primary fermentation phase (0–24 hours), *Saccharomyces boulardii*, as the sole inoculum, rapidly multiplied and reached a peak (9.31 log CFU / g), while the pH of the system decreased slowly and the lactic acid content increased only slightly. This confirms that the main biological events in the primary fermentation phase are yeast proliferation and initial fermentation of the substrate, creating conditions for subsequent fermentation.

[0105] After inoculation with the secondary fermentation agent 24 hours later, the fermentation system entered the second stage. Data showed that *Lactobacillus plantarum* proliferated rapidly after inoculation, reaching a peak number (9.42 log CFU / g) at 48 hours. Highly correlated with this proliferation was the rapid accumulation of lactic acid and the rapid decrease in pH, particularly between 24 and 36 hours, when the pH dropped rapidly from 5.95 to 4.95, exceeding the threshold for triggering the release of trace elements by the pH-responsive carrier. Simultaneously, *Bacillus subtilis* steadily increased in number, becoming the most abundant dominant species in the system (9.55 log CFU / g) in the later stages of fermentation (72 hours), while the numbers of yeast and lactobacillus showed a declining trend due to environmental changes and nutrient competition.

[0106] In summary, the data from this test example demonstrates the effectiveness of the staged directional fermentation process. In particular, the post-addition strategy of peppermint used in this embodiment avoids the potential inhibitory effect of peppermint volatile oil on *Lactobacillus plantarum* and *Brucea javanica*, resulting in an ideal succession pattern in the pH decrease curve and microbial growth curve during fermentation. This series of controllable biological events, especially the regulated sudden pH drop, coupled with the pH response characteristics of the carrier in Test Example 1, together constitute the core of the technical solution of this invention.

[0107] Test Example 3: This test aims to detect and compare the key physicochemical and biological indicators of the final products obtained in Examples 1-3 and Comparative Examples 1-4, in order to comprehensively evaluate the impact of different process schemes on the final product quality.

[0108] The experimental steps are as follows: 1. Sample pretreatment: Weigh 10.0g of each sample, add 90.0mL of sterile physiological saline, homogenize at high speed for 2 minutes in a homogenizer to prepare a 1:10 sample suspension for subsequent determination of various indicators.

[0109] 2. Determination of total organic acid content: Pipette 10.0 mL of sample suspension, add 2–3 drops of phenolphthalein indicator, and titrate with a standardized 0.1 mol / L sodium hydroxide standard solution until the solution turns pink and does not fade within 30 seconds. Record the volume of sodium hydroxide consumed and calculate the total organic acid content as lactic acid.

[0110] 3. Lactic acid content determination: The sample suspension was centrifuged at 8000 rpm for 15 minutes, and the supernatant was filtered through a 0.22 μm filter membrane. The content was determined by high-performance liquid chromatography (HPLC) under the same chromatographic conditions as in Test Example 2.

[0111] 4. Determination of viable bacterial count: The sample suspension was serially diluted. Appropriately diluted bacterial suspensions were spread onto MRS agar (for lactobacillus counting) and beef extract peptone agar (for Bacillus counting; the dilution solution was heat-treated at 80°C for 10 minutes before spreading). Incubation and counting were performed under the conditions described in Test Example 2. Results are expressed as logCFU / g.

[0112] 5. Protease Activity Assay: The sample suspension was centrifuged, and the supernatant was used as the crude enzyme solution. The Folin-Ciocalteu method was used, with casein as the substrate, and the reaction was carried out at pH 7.5 and 50℃ for 10 minutes. Enzyme activity units (U / g) are defined as: the amount of enzyme that catalyzes the production of 1 μg of tyrosine per minute per gram of dry sample under the assay conditions.

[0113] 6. Cellulase Activity Assay: The supernatant from the centrifuged sample suspension was used as the crude enzyme solution. The DNS method was employed, using sodium carboxymethyl cellulose (CMC-Na) as the substrate, and the reaction was carried out at pH 4.8 and 50℃ for 30 minutes. Enzyme activity units (U / g) are defined as the amount of enzyme that catalyzes the production of 1 μg of glucose per minute per gram of dry sample under the assay conditions.

[0114] The experimental results are shown in Table 3 and Figure 3 As shown.

[0115] Table 3. Key performance indicator test results of the final products of each embodiment and comparative example:

[0116] According to Table 3 and Figure 3 The data shows that: First, a comparison of the data from Example 1 and Comparative Example 1 revealed significant differences. Comparative Example 1, as a product of physical mixing, exhibited extremely low levels in all its indicators, directly demonstrating that fermentation is a fundamental prerequisite for enhancing the efficacy of traditional Chinese medicine raw materials, producing beneficial metabolites, and increasing the number of functional bacteria.

[0117] Secondly, the comparison between Example 1 and Comparative Example 2 reveals the criticality of the post-addition process of peppermint. Comparative Example 2 added peppermint powder directly at the beginning of fermentation, and the results showed a precipitous drop in various fermentation indicators. Its lactic acid content was only 9.2 g / kg, and the number of lactobacilli was far lower than that of Example 1. This confirms that the volatile oil components in peppermint had a strong inhibitory effect on the fermentation strains (especially Lactobacillus plantarum). A more serious consequence was that, due to insufficient acid production, the pH value of the fermentation system failed to drop to the threshold for carrier activation, resulting in the inability to release zinc and manganese cofactors. Consequently, the protease activity (35.6 U / g) and cellulase activity (15.2 U / g) of Bacillus subtilis were even lower than those of the ion toxicity inhibition group (Comparative Example 3). This result proves that the post-addition strategy of peppermint of the present invention is a decisive factor in ensuring smooth fermentation, activating the carrier response mechanism, and guaranteeing the quality of the final product.

[0118] Most importantly, the comparison between Example 1 and Comparative Examples 3 and 4 confirms the core role of the pH-responsive trace element carrier. Comparative Example 3, where trace elements were added directly at the beginning of fermentation, had the lowest indicators among all fermentation groups (except for Comparative Example 2, which failed due to the antibacterial effect of mint). This indicates that free metal ions exerted significant stress and inhibition on all microorganisms in the early stages of fermentation, severely impacting the entire fermentation process. Comparative Example 4, where trace elements were added directly during secondary fermentation, showed better results than Comparative Example 3, but its key indicators, such as enzyme activity, were still significantly lower than in Example 1. This suggests that a sudden, aggressive addition of trace elements is less efficient than a programmed, slow release at specific stages using a pH-responsive carrier. The process in Example 1 ensured that trace elements were released at an appropriate concentration when Bacillus subtilis needed them most (i.e., under acidic conditions), maximizing their role as cofactors in enzyme synthesis and ultimately achieving the highest protease and cellulase activities.

[0119] Furthermore, the data from Examples 1, 2, and 3 show that adjusting the raw material ratio and process conditions within the parameter range of this invention can yield high-quality fermented products, proving that the technical solution of this invention has good process stability and universality. In summary, this invention, through the triple synergistic effect of a post-addition strategy of mint, graded directional fermentation, and pH-responsive trace element slow-release technology, solves the technical challenges of antibacterial activity of mint components, microbial competitive inhibition, and mismatch in the timing of key factor supply, significantly improving the biological potency of the final product.

[0120] Test Example 4: This test aims to evaluate the effectiveness of the final products of Example 1 and Comparative Examples 1, 2, and 3 in terms of active ingredient release and nutrient degradation by simulating the two-step digestion process of rumen-small intestine in sheep, thereby assessing the efficiency of different process schemes in the deep processing of raw materials.

[0121] The experimental steps are as follows: 1. Preparation of simulated rumen fluid: Fresh rumen fluid from healthy, fasting adult Han sheep was filtered through four layers of gauze and mixed with artificial saliva preheated to 39°C at a volume ratio of 1:2. Simulated rumen fluid was prepared by continuously introducing CO2 to maintain an anaerobic environment.

[0122] 2. Rumen digestion: 1) Weigh 5.0g of each sample and place them in 250mL serum bottles.

[0123] 2) Add 100 mL of simulated rumen fluid to each serum bottle, seal with a butyl rubber stopper and press firmly with an aluminum cap.

[0124] 3) Place the serum bottle in a 39°C constant temperature water bath shaker and anaerobic culture at 120 rpm for 24 hours.

[0125] 3. Digestion in the small intestine: 1) After rumen digestion is complete, remove the bronchopneumonia. Adjust the pH to 2.5 with 1 mol / L hydrochloric acid, add pepsin (activity 1:10000) to a final concentration of 0.32% (w / v), and incubate at 39°C with shaking for 2 hours to simulate abomasal digestion.

[0126] 2) Subsequently, the pH was adjusted to 7.5 using 1 mol / L sodium hydroxide solution, and trypsin (activity 1:250) was added to bring the final concentration to 0.5% (w / v). The mixture was then cultured at 39°C with shaking for 4 hours to simulate small intestinal digestion.

[0127] 3) After digestion, inactivate the digestive fluid in a 100°C water bath for 10 minutes and then cool it to room temperature.

[0128] 4. Indicator Analysis: 1) Determination of small peptide content: The final digestion solution was centrifuged at 10,000 rpm for 20 minutes. The supernatant was collected and analyzed using size exclusion high-performance liquid chromatography (SEC-HPLC). Chromatographic conditions: TSKgel G2000 SWXL column; mobile phase: acetonitrile / water / trifluoroacetic acid (45:55:0.1, v / v / v); flow rate: 0.5 mL / min; detection wavelength: 220 nm. Based on the retention time of the standard peptide, the percentage of peak area of ​​the component with a molecular weight less than 5000 Da in the sample was calculated.

[0129] 2) Determination of glycyrrhetinic acid conversion: The final digestion liquid was extracted three times with ethyl acetate, and the extracts were combined and evaporated to dryness. The residue was redissolved in methanol, filtered through a 0.22 μm filter membrane, and then analyzed by HPLC. Chromatographic conditions: C18 reversed-phase column; mobile phase: methanol:0.2% phosphoric acid aqueous solution (80:20, v / v); flow rate: 1.0 mL / min; detection wavelength: 250 nm. Glycyrrhizic acid and glycyrrhetinic acid were quantified separately, and the conversion rate was calculated using the following formula: Conversion rate (%) = [M(glycyrrhetinic acid) / (M(glycyrrhetinic acid)+M(glycyrrhetinic acid))]×100; In the formula, M is the final molar amount of each substance.

[0130] The experimental results are shown in Table 4 and Figure 4 As shown.

[0131] Table 4. Detection results of key indicators after in vitro simulated digestion of each sample:

[0132] According to Table 4 and Figure 4 The data shows that: The comparison between the results of Example 1 and Comparative Example 1 reveals the fundamental role of fermentation in improving the bioavailability of raw materials. Comparative Example 1, as an unfermented physical mixture, had extremely low content of small peptides and glycyrrhetinic acid conversion rate, indicating that the inherent protein macromolecules and glycoside active ingredients in the plant matrix are difficult to be effectively degraded and transformed by the digestive system without microbial pretreatment.

[0133] The advantages of Example 1 compared to Comparative Example 2 further validate the scientific validity of the post-addition process of peppermint. In Comparative Example 2, the addition of peppermint, which has antibacterial properties, during the initial fermentation stage resulted in inhibited growth of enzyme-producing bacteria and severely insufficient enzyme secretion (as shown in Test Example 3). Lacking the pre-digestion effect of exogenous microbial enzymes, Comparative Example 2 performed poorly in in vitro simulated digestion, with low levels of small peptide content (14.5%) and glycyrrhetinic acid conversion rate (10.8%), only slightly higher than the unfermented physically mixed group. This indicates that only by adopting the process of Example 1, first enriching the enzyme system and degrading the substrate through undisturbed and efficient fermentation, and then adding peppermint, can the final product be ensured to contain both the effective components of peppermint and possess high bioavailability.

[0134] The data differences between Example 1 and Comparative Example 3 validate the key contribution of the pH-responsive trace element carrier. In Comparative Example 3, the early addition of metal ions inhibited the growth and metabolism of microorganisms, particularly their enzyme production capacity, leading to incomplete fermentation. Its protein degradation and glycyrrhizic acid conversion effects were even at the same low level as Comparative Example 2, which failed to ferment. Conversely, the process in Example 1, through the precise release of zinc and manganese ions in the later stages of fermentation, effectively activated the enzyme synthesis system of Bacillus subtilis, enhancing its ability to degrade macromolecules and hydrolyze glycosidic bonds.

[0135] In summary, this invention, through a synergistic mechanism of staged fermentation and pH-responsive trace element supply, not only optimizes the fermentation process itself, but more importantly, extends this optimization effect to the end-product's biological functions. This technical solution achieves deep bioprocessing of traditional Chinese medicine raw materials, converting poorly absorbed proteins and glycosides into easily absorbed small-molecule peptides and more bioactive aglycones, respectively, thereby fundamentally improving the nutritional value of feed and the bioavailability of active ingredients in traditional Chinese medicine.

[0136] 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 herbal health-promoting feed for raising meat sheep, characterized in that, This feed is made by mixing fermented base material with added components; The fermentation substrate is prepared by graded fermentation of raw materials comprising the following parts by weight: The fermented Chinese herbal medicine components consist of 45-70 parts, which are composed of Astragalus membranaceus, Codonopsis pilosula, Atractylodes macrocephala, Glycyrrhiza uralensis, Crataegus pinnatifida, and malt. 20-32 parts of fermentation auxiliary substrate, wherein the fermentation auxiliary substrate is composed of corn flour and wheat bran; 3-5 parts of pH-responsive trace element carrier; The added component is: 4 to 8 parts of peppermint powder.

2. The herbal health feed for raising meat sheep according to claim 1, characterized in that, The fermented herbal medicine components, by weight, comprise: Astragalus membranaceus 13–22.5 parts, Codonopsis pilosula 6.5–15 parts, Atractylodes macrocephala 7.5–13 parts, Glycyrrhiza uralensis 6.5–9 parts, Crataegus pinnatifida 9–11.7 parts, Hordeum vulgare 4.9–7.8 parts.

3. The herbal health feed for raising meat sheep according to claim 1, characterized in that, In the fermentation auxiliary substrate, the weight ratio of corn flour to wheat bran is (1:1) to (7:3).

4. The herbal health feed for raising meat sheep according to claim 1, characterized in that, The pH-responsive trace element carrier is made of a porous carrier material, glycine chelated zinc, and methionine chelated manganese, wherein the porous carrier material is clinoptilolite powder or calcium-based montmorillonite.

5. The herbal health feed for raising meat sheep according to claim 4, characterized in that, The preparation method of the pH-responsive trace element carrier includes: Glycine-chelated zinc and methionine-chelated manganese were dissolved in water to obtain a trace element solution. The trace element solution was then atomized and sprayed onto the porous carrier material, and then mixed and dried.

6. A method for preparing a herbal health-promoting feed for growing meat sheep as described in any one of claims 1-5, characterized in that, Includes the following steps: (1) Mix the fermented Chinese herbal medicine components, fermentation auxiliary matrix and pH-responsive trace element carrier evenly, and adjust the moisture content; (2) Sterilize the mixture obtained in step (1) at high temperature and then cool it down; (3) Inoculate with Saccharomyces boulardii and carry out primary fermentation; (4) Inoculate with a compound inoculum of Bacillus subtilis and Lactobacillus plantarum and carry out secondary fermentation; (5) The material after the secondary fermentation is completed is dried and crushed to obtain fermentation base powder; (6) Add peppermint powder to the fermentation base powder obtained in step (5) and mix evenly to obtain the finished product.

7. The preparation method according to claim 6, characterized in that, The conditions for the primary fermentation are as follows: After inoculating with *Saccharomyces boulardii*, ferment at 28–34°C for 24–36 hours.

8. The preparation method according to claim 6, characterized in that, The conditions for the secondary fermentation are as follows: After inoculating with a compound inoculum of Bacillus subtilis and Lactobacillus plantarum, fermentation was carried out at 35–40°C for 48–72 hours.

9. The preparation method according to claim 6, characterized in that, In step (1), the moisture content of the material is adjusted to 55-62%; The conditions for high-temperature sterilization in step (2) are 121℃ and 0.1MPa for 30 to 40 minutes.

10. The use of the herbal health feed for growing mutton sheep according to any one of claims 1-5 in the preparation of products for promoting the growth of mutton sheep or improving their feed utilization.

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