Special biscuit for improving sperm fertilization ability of boars under heat stress and processing method thereof

Abstract

The invention discloses a special biscuit for improving sperm fertilization ability of boars under heat stress and a processing method thereof, and the biscuit comprises the following components by weight: 10% of grease; the grease comprises DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), and the weight ratios of the DHA and the EPA in the grease are respectively 30% and 35%; 8%-18% of an amino acid component; the weight ratio of lysine to methionine to tryptophan to threonine to arginine in the amino acid component is 100 to (26 to 38) to (18 to 32) to (70 to 90) to (60 to 120); the vitamin component comprises 0.6%-1.0% of vitamin A, 1%-3% of L-carnitine, 0.5%-1% of vitamin E and 0.5%-1% of vitamin D; the trace element components comprise 0.01%-0.1% of nano selenium, 0.1%-1% of nano zinc and 0.02% of organic chromium; and the balance of corn starch. The special biscuit can improve the sperm motility of the boars and improve the reproductive nutrition status of the boars, the special biscuit is designed into independent quantitative solid blocks, and the problems that powdery additives are inaccurate in metering, uneven in mixing and waste in throwing can be solved.

Description

Technical Field

[0001] This invention belongs to the field of animal nutrition and feed technology, specifically relating to a special biscuit for improving the fertilization capacity of boar sperm under heat stress and its processing method. Background Technology

[0002] In modern intensive pig farming, the quality and fertilization capacity of boar semen are key factors affecting reproductive efficiency. Nutrition is fundamental to regulating boar reproductive function, especially polyunsaturated fatty acids (such as DHA and EPA), essential amino acids, vitamins (such as A, E, and D), and trace elements (such as selenium and zinc), which significantly influence spermatogenesis, maturation, antioxidant capacity, and motility. Currently, most additives used to improve boar semen quality are premixes or powdered additives, which can easily lead to spillage, picky eating, and uneven dosage during feeding, affecting actual intake and requiring improvement in palatability. Therefore, developing a specialized supplementary feed that can be precisely quantified, has good palatability, stable nutritional composition, and is easy to administer is of great significance for steadily improving the fertilization capacity of boar sperm.

[0003] In addition, the current practice is to add functional nutritional additives such as vitamins, trace elements, and amino acids directly to the daily feed of boars in powder form. However, this traditional method of powder addition has significant drawbacks:

[0004] 1. The operation is cumbersome and the accuracy is difficult to control: It requires weighing and stirring each time to ensure that it is mixed evenly with the basic feed, which is time-consuming and labor-intensive, and individual intake is prone to be unstable due to uneven mixing or measurement errors.

[0005] 2. Impact on palatability and feed waste: Powdered additives may affect the overall palatability of the feed. More importantly, during the feeding process, some of the light powder can easily separate from the feed, scattering or remaining at the bottom of the feed trough, leading to insufficient intake and waste of nutrients.

[0006] 3. Loss of active ingredients: Powder additives are more easily exposed to air and light during storage and mixing, which accelerates the oxidation and decomposition of certain unstable components (such as unsaturated fatty acids and vitamins).

[0007] Therefore, there is an urgent need to develop a new type of functional feed product that can be accurately measured, requires no on-site mixing, is easy to feed, and can ensure that boars ingest all the effective ingredients to the maximum extent, in order to solve the above-mentioned technical problems. Summary of the Invention

[0008] This invention provides a special biscuit for improving the sperm fertilization ability of boars under heat stress and its processing method, in order to solve the problems of current special nutritional supplements that cannot improve the reproductive performance of boars and improve sperm fertilization ability caused by various cold, heat, transportation, and environmental stresses, as well as the problems of existing technologies using powder additives that require weighing and mixing, are prone to waste, have inaccurate intake, and are inconvenient to use.

[0009] According to a first aspect of the present invention, a special biscuit for improving the fertilization capacity of boar sperm under heat stress is provided, which is composed of the following components by weight percentage:

[0010] a) Oils and fats: 10%; the oils and fats include DHA and EPA, and the weight percentages of DHA and EPA in the oils and fats are 30% and 35%, respectively;

[0011] b) Amino acid composition: 8%-18%; the amino acid composition consists of lysine, methionine, tryptophan, threonine and arginine, and the weight ratio of lysine, methionine, tryptophan, threonine and arginine is: 100 : (26-38) : (18-32) : (70-90) : (60-120);

[0012] c) Vitamin composition: Vitamin A: 0.6%-1.0%, L-carnitine: 1%-3%, Vitamin E: 0.5%-1%, Vitamin D: 0.5%-1%;

[0013] d) Trace element composition: nano selenium 0.01%-0.1%, nano zinc 0.1%-1%, organic chromium 0.02%;

[0014] e) The remainder is corn starch.

[0015] Optionally, the weight ratio of lysine, methionine, tryptophan, threonine, and arginine in the amino acid composition is 100: 30: 25: 80: 100.

[0016] The components of the special biscuit, by weight percentage, also include: f) flavoring agents: 2% glucose and 0.1% fish flavoring agent.

[0017] Optionally, the biscuit is an independently measured solid block structure, with a mixture of components a) to d) and corn kernels evenly distributed inside, so that when the biscuit is bitten during consumption, it mainly forms sticky clumps rather than dispersed powder.

[0018] Optionally, the weight of a single biscuit is 10-25g, the diameter is 3-5cm, and the thickness is 0.3-1.0cm, forming the independent quantitative solid block structure.

[0019] Optionally, the biscuit has a smooth outer surface and an internal network of interconnected pores, into which the mixture is filled.

[0020] According to a second aspect of the present invention, a method for processing the above-mentioned special biscuit is provided, comprising the following steps:

[0021] Step S100, embryo formation: Prepare upper and lower corn embryos with internal porous structures and smooth outer surfaces;

[0022] Step S200, Core Material Preparation and Freezing: Mix the oil, amino acid components, vitamin components, trace element components and corn kernels to form a uniform core material mixture, and freeze the core material mixture in portions to solidify it into solid sandwich blocks;

[0023] Step S300, Assembly and Packaging: The solid sandwich block is placed between the upper corn germ and the lower corn germ, pressed together and heated to bond the joint surfaces of the upper and lower corn germs, forming a semi-finished biscuit with the solid sandwich block encapsulated.

[0024] Step S400, Internal Melting and Penetration: Under conditions lower than the adhesive heating temperature, the semi-finished biscuit is subjected to constant temperature treatment to melt the solid sandwich block encapsulated inside. The melted liquid core mixture penetrates and fills the internal pores of the upper and lower corn embryos, ultimately forming a special biscuit with the mixture uniformly filled inside.

[0025] Optionally, in step S100, the upper and lower corn germs with internal porous structures are prepared by mixing corn starch, foaming agent and water and heating them in a mold.

[0026] Optionally, in step S300, before pressing, an edible adhesive is applied to the joint surfaces of the upper and lower corn germs.

[0027] Optionally, the side of the upper corn germ facing the lower corn germ is a flat surface, and the side of the lower corn germ facing the upper corn germ is a groove. The upper part of the sandwich block presses the upper corn germ tightly into the upper corn germ, and the lower part of the sandwich block is located in the groove of the lower corn germ. The sandwich block is conical, the groove is cylindrical, and the bottom surface of the sandwich block matches the bottom of the groove.

[0028] The sandwich block is located in the upper part of the upper corn germ. Compared with the lower part of the lower corn germ, the upper part has a thinner barrier between itself and the outside, making it easier to melt.

[0029] Optionally, in step S400, during the melting process of the sandwich block, the bioactivity of its amino acid components, vitamin components, and trace element components is not affected, and the upper corn germ is located above the lower corn germ; the volume of the corn kernels is smaller than the hole.

[0030] The beneficial effects of this invention are:

[0031] 1. The nutritional formula of the special biscuit of this invention is scientific and precise. It is designed to improve the sperm motility, density and antioxidant capacity of boars. It is rich in DHA and EPA oil, a specific ratio of functional amino acid combination (lysine, methionine, tryptophan, threonine and arginine), as well as synergistic vitamins (A, E, D and L-carnitine) and trace elements (nano selenium, zinc and chromium) to improve the reproductive nutrition status of boars through multiple pathways.

[0032] 2. This invention is convenient to feed and accurate in dosage. It designs the special nutritional supplement feed for improving the fertilization ability of boar sperm into an independently quantitative solid block, which can be fed directly. This avoids the problems of inaccurate measurement, uneven mixing and spillage of powdered additives, and ensures that each boar can ingest sufficient and balanced effective ingredients every day.

[0033] 3. This invention has good palatability and high intake efficiency: Through internal structural design (such as a porous network that fills the mixture), the biscuit forms a sticky mass when it is bitten, reducing powder flying and oral residue waste, increasing the boar's interest in eating, ensuring the full swallowing and absorption of effective ingredients, and the biscuit does not easily produce dust and fine fragments when eaten. The boar can almost ingest all the biscuit crumbs, effectively solving the problem of easy separation and waste of powder additives, and improving the utilization efficiency of expensive functional ingredients;

[0034] 4. The present invention has excellent stability and storage properties: the solid biscuit form is easier to preserve than the powder form. The nutrients are sealed in the matrix, which reduces oxidation caused by contact with air (such as oxidation of oils and vitamins) and extends the shelf life of the active ingredients.

[0035] 5. The core of the processing method of this invention is "frozen core material, embryo encapsulation, and low-temperature internal melting and penetration". This allows for the construction of a unique internal structure. During the processing, freezing and low-temperature internal melting can avoid the destruction of heat-sensitive active ingredients by high temperature. Furthermore, through the low-temperature melting and penetration process, the liquid core material actively penetrates into the rich pore network inside the embryo under the action of capillary action, allowing nutrients to combine with the starch matrix. This can actively construct the aforementioned internal viscous filling structure, and the final product achieves the formation of viscous clumps rather than powder after being chewed.

[0036] 6. This invention also designs the shapes of the upper and lower corn germs and the sandwich block, which not only facilitates assembly and positioning, but more importantly, creates differentiated melting conditions (thinner at the top and thicker at the bottom), guiding the core material to melt and penetrate in an orderly manner from top to bottom and from the inside to the outside, ensuring the thoroughness and uniformity of the penetration process; and designs the static state of the upper and lower corn germs during the melting of the sandwich block, thereby further ensuring that the mixture penetrates into the pore network to form a viscous filling structure; the mixture of this invention uses corn kernels instead of corn starch, and the volume of the corn kernels is smaller than that of the pores, thereby ensuring the penetration after the sandwich block melts. Attached Figure Description

[0037] Figure 1 This is a comparison chart of boar semen quality indicators on day 60 of multiple experimental groups;

[0038] Figure 2 This is a comparison chart of the feeding performance and storage stability of multiple test groups of products;

[0039] Figure 3 This is a flowchart of an embodiment of the special biscuit processing method of the present invention;

[0040] Figure 4 This is a schematic diagram of the structure of the upper and lower corn germs and the sandwich block of the present invention. Detailed Implementation

[0041] To enable those skilled in the art to better understand the technical solutions in the embodiments of the present invention, and to make the above-mentioned objectives, features and advantages of the embodiments of the present invention more apparent and understandable, the technical solutions in the embodiments of the present invention will be further described in detail below with reference to the accompanying drawings.

[0042] In the description of this invention, unless otherwise specified and limited, it should be noted that the term "connection" should be interpreted broadly. For example, it can be a mechanical connection or an electrical connection, or it can be a connection between two internal components. It can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above term according to the specific circumstances.

[0043] This invention provides a special biscuit for improving the fertilization capacity of boar sperm under heat stress, which may be composed of the following components by weight percentage:

[0044] a) Oils and fats: 10%; the oils and fats include DHA and EPA, and the weight percentages of DHA and EPA in the oils and fats are 30% and 35%, respectively;

[0045] b) Amino acid composition: 8%-18%; the amino acid composition consists of lysine, methionine, tryptophan, threonine and arginine, and the weight ratio of lysine, methionine, tryptophan, threonine and arginine is: 100 : (26-38) : (18-32) : (70-90) : (60-120);

[0046] c) Vitamin composition: Vitamin A: 0.6%-1.0%, L-carnitine: 1%-3%, Vitamin E: 0.5%-1%, Vitamin D: 0.5%-1%;

[0047] d) Trace element composition: nano selenium 0.01%-0.1%, nano zinc 0.1%-1%, organic chromium 0.02%;

[0048] e) The remainder is corn starch.

[0049] The amino acid composition may contain lysine, methionine, tryptophan, threonine, and arginine in a weight ratio of 100:30:25:80:100. The special biscuit may also include, by weight percentage, the following: f) flavoring agents: 2% glucose and 0.1% fishy flavoring agent. Each biscuit may weigh 10-25g, have a diameter of 3-5cm, and a thickness of 0.3-1.0cm, forming an independently quantified solid block structure. The biscuit is an independently quantified solid block structure, and its interior may contain a uniformly distributed mixture of components a) to d) and corn kernels, so that when the biscuit is chewed, it mainly forms a sticky clump rather than a dispersed powder. The biscuit may have a smooth outer surface and an internal network of interconnected pores, within which the mixture fills the pore network.

[0050] Example 1

[0051] A special biscuit for improving the fertilization ability of boar sperm under heat stress has the following weight percentage composition: 10% fish oil rich in DHA (30%) and EPA (35%), 12% amino acid components (of which lysine, methionine, tryptophan, threonine and arginine are in a weight ratio of 100:30:25:80:100), 0.8% vitamin A, 2% L-carnitine, 0.8% vitamin E, 0.7% vitamin D, 0.05% nano selenium, 0.5% nano zinc, 0.02% organic chromium, and the balance being corn starch.

[0052] Example 2

[0053] A special biscuit for improving the fertilization capacity of boar sperm under heat stress has the following weight percentage composition: 10% algal oil rich in DHA and EPA, 15% amino acid components (of which lysine, methionine, tryptophan, threonine and arginine are in a weight ratio of 100:28:20:75:90), 1.0% vitamin A, 2.5% L-carnitine, 1.0% vitamin E, 0.8% vitamin D, 0.08% nano selenium, 0.8% nano zinc, 0.02% organic chromium, and the balance being corn starch.

[0054] Example 3

[0055] A special biscuit for improving the fertilization ability of boar sperm under heat stress has the following weight percentage composition: 10% fish oil rich in DHA (30%) and EPA (35%), 8% amino acid components (of which lysine, methionine, tryptophan, threonine and arginine are in a weight ratio of 100:26:18:70:60), 0.6% vitamin A, 1% L-carnitine, 0.5% vitamin E, 0.5% vitamin D, 0.01% nano selenium, 0.1% nano zinc, 0.02% organic chromium, and the balance being corn starch.

[0056] Example 4

[0057] A special biscuit for improving the fertilization ability of boar sperm under heat stress has the following weight percentage composition: 10% fish oil rich in DHA (30%) and EPA (35%), 18% amino acid composition (of which lysine, methionine, tryptophan, threonine and arginine are in a weight ratio of 100:38:32:90:120), 1.0% vitamin A, 3% L-carnitine, 1.0% vitamin E, 1.0% vitamin D, 0.1% nano selenium, 1% nano zinc, 0.02% organic chromium, and the balance being corn starch.

[0058] Application effect test and data analysis

[0059] Experimental animals and grouping: In the summer, 50 healthy adult boars of similar breed (Landrace × Large White), age (12-14 months), weight (130-150kg), and initial semen quality were selected and randomly divided into 5 groups of 10 each.

[0060] Control group: fed with a basal diet.

[0061] Experimental Group I: Basal diet + biscuits from Example 1 (2 biscuits per day, about 40g).

[0062] Experimental Group II: Basal diet + Comparative Example 1 powder (daily dose equal to the effective ingredient in Experimental Group I, mixed into the feed).

[0063] Experimental Group III: Basal diet + Comparative Example 2 biscuits (2 biscuits per day).

[0064] Experimental Group IV: Basal diet + Comparative 3 biscuits (2 biscuits per day).

[0065] Experimental period and sampling: The pre-trial period was 7 days, and the formal trial period was 60 days. The average daytime temperature was 28℃ and the nighttime temperature was 22℃. Semen was collected from each boar before the start of the experiment (day 0), on day 30, and on day 60 of the experiment for testing.

[0066] Detection indicators and methods:

[0067] Semen quality: Sperm motility (%) and sperm density (×10^8 / mL) were detected using a computer-aided sperm analysis system; sperm abnormality rate (%) was detected using Giemsa staining; and acrosome integrity rate (%) was assessed using fluorescent staining.

[0068] Feeding behavior observation: Record the feeding time (seconds) and residual amount (g) of the biscuits after each feeding.

[0069] Stability test: Each group of products was stored under simulated warehouse conditions (25℃, 60% relative humidity) for 30 days, and its peroxide value (meq / kg) was tested to assess the degree of oil oxidation.

[0070] Test results: such as Figure 1 and Figure 2 As shown.

[0071] Results analysis:

[0072] Significant technical effects: by Figure 1 As shown in the table, Experiment I (the present invention) was significantly better than the control group in all key semen quality indicators (P<0.05), proving the effectiveness of the formula of the present invention. Meanwhile, Experiment I was also significantly better than Comparative Example 1 (powder group) and Comparative Example 3 (fragile structure group), indicating that the biscuit form combined with a specific sticky structure is superior to traditional powder and ordinary compressed biscuits in ensuring effective intake.

[0073] Necessity of key components: The improvement in semen quality in experimental group III (lacking DHA / EPA) was significantly lower than that in experimental group I, and some indicators were not significantly different from the control group. This verifies that a specific ratio of DHA and EPA is an indispensable key component for improving sperm fertilization capacity in this invention.

[0074] Structural design advantages: Figure 2 As shown in the table, the biscuits in Experiment I had a short eating time and very little residue, indicating good palatability and complete intake. In contrast, the biscuits in Comparative Example 3 (fragile structure) were prone to crumbling into powder, resulting in a longer eating time, increased residue (powder), and reduced intake efficiency. This demonstrates the practical value of the "forming sticky clumps" structural design of this invention.

[0075] Product stability advantages: The peroxide value of test group II (powder) was significantly higher than that of all biscuit groups, indicating that solidifying the active ingredients (especially oils) in the biscuit matrix can effectively delay oxidation and improve storage stability. In summary, the special biscuit provided by this invention, through a specific nutritional formula and optimized physical structure design, not only significantly improves the sperm fertilization capacity of boars in terms of biological function, but also exhibits significant comprehensive advantages over existing common forms in terms of feeding convenience, intake efficiency, and product stability.

[0076] As can be seen from the above embodiments, the nutritional formula of the special biscuit of the present invention is scientific and precise. It is designed to improve the sperm motility, density and antioxidant capacity of boars. It contains oils rich in DHA and EPA, a specific ratio of functional amino acid combination (lysine, methionine, tryptophan, threonine and arginine), as well as synergistic vitamins (A, E, D and L-carnitine) and trace elements (nano selenium, zinc and chromium), which synergistically improve the reproductive nutritional status of boars through multiple pathways.

[0077] This invention offers convenient and accurate feeding, designing a specialized nutritional supplement for enhancing boar sperm fertilization ability into individually measured, solid blocks that can be directly fed. This avoids the problems of inaccurate measurement, uneven mixing, and spillage associated with powdered additives, ensuring that each boar receives a sufficient and balanced intake of effective components daily. The invention also boasts excellent palatability and high intake efficiency: its internal structural design (such as a porous network filling the mixture) causes the biscuits to form sticky clumps when chewed, reducing powder flying and oral residue waste, increasing boars' feeding interest, and ensuring full swallowing and absorption of effective components. Furthermore, the biscuits do not easily generate dust or fine fragments during consumption, allowing boars to ingest almost all of the biscuit crumbs, effectively solving the problems of easy separation and waste from powdered additives, and improving the utilization efficiency of expensive functional components. Finally, the invention exhibits excellent stability and storage properties: the solid biscuit form is easier to preserve than powder, with nutrients sealed within the matrix, reducing oxidation caused by air contact (such as oxidation of oils and vitamins), and extending the shelf life of effective components.

[0078] In addition, such as Figure 3 As shown, the present invention provides a processing method for the above-mentioned special biscuit, which may include the following steps:

[0079] Step S100, embryo formation: Prepare upper and lower corn embryos with internal porous structures and smooth outer surfaces.

[0080] In this step, 100 parts by weight of corn starch, 2 parts by weight of food-grade ammonium bicarbonate (foaming agent), and 40 parts by weight of water are mixed evenly to form a slurry. The slurry is then poured into an upper mold and a lower mold, each with a smooth cavity. The lower mold has a cylindrical protrusion at the bottom of its cavity for forming grooves 21. The molds are placed in an oven at 180℃ and heated for 8-10 minutes to allow the slurry to mature and foam, forming upper corn embryo 1 and lower corn embryo 2 with a uniform internal porous structure, a smooth outer surface, and a stable shape. Figure 4 As shown, a cylindrical groove 21 is formed on the top surface of the lower corn germ 2.

[0081] Step S200, Core Material Preparation and Freezing: Mix the oil, amino acid components, vitamin components, trace element components and corn kernels to form a uniform core material mixture, and freeze the core material mixture in portions to form solid sandwich blocks.

[0082] In this step, palm oil can be selected as the oil. First, heat the palm oil to 50°C to completely melt it. Then, add the other components one by one while stirring, mix them evenly, and make a viscous paste-like core mixture. Pour the mixture into a cone-shaped mold (the diameter of the cone's bottom surface matches the diameter of the bottom of the lower blank groove 21), place it in a -18°C quick-freezing chamber and freeze for more than 2 hours. After demolding, a solid cone-shaped sandwich block 3 is obtained.

[0083] Step S300, Assembly and Packaging: The solid sandwich block is placed between the upper corn germ and the lower corn germ, pressed together and heated to bond the joint surfaces of the upper and lower corn germs, forming a semi-finished biscuit with the solid sandwich block encapsulated.

[0084] In this step, a thin layer of diluted syrup is applied as an edible adhesive to the joint surface around the groove 21 of the lower corn germ 2 using a brush. The frozen solid sandwich block 3 is placed in the groove 21 of the lower corn germ 2, with its bottom surface adhering to the bottom of the groove. Then, the upper corn germ 1 (with a flat bottom surface) is placed on top of the sandwich block 3. It is conveyed to the pressing station via a conveyor belt and gently pressed under a pressure of 0.2 MPa, so that the bottom surface of the upper corn germ 1 is in close contact with the top of the sandwich block 3 and the joint surface of the lower corn germ 2, while the upper part of the sandwich block is pressed into the relatively soft bottom structure of the upper corn germ 1. The pressed assembly then enters the heat-sealing tunnel and passes through quickly under hot air conditions (dwelling time of about 30 seconds). During this process, the diluted syrup quickly caramelizes, and the starch on the surface of the corn germ gelatinizes slightly, firmly bonding the joint surfaces of the upper and lower corn germs (1, 2) to form a semi-finished biscuit. During this stage, the temperature is high but the time is extremely short. The outer surface of sandwich block 3 may slightly soften, but the internal body remains solid and no large-scale melting or penetration occurs.

[0085] Step S400, Internal Melting and Penetration: Under conditions lower than the adhesive heating temperature, the semi-finished biscuit is subjected to constant temperature treatment to melt the solid sandwich block encapsulated inside. The melted liquid core mixture penetrates and fills the internal pores of the upper and lower corn embryos, ultimately forming a special biscuit with the mixture uniformly filled inside.

[0086] In this step, the obtained semi-finished biscuits are neatly arranged on a tray and transferred to a constant temperature incubator. The constant temperature treatment temperature is set at 50℃±2℃, and the treatment time is 4-6 hours. Under these mild conditions, because the part of the upper corn germ 1 that contacts the filling block 3 (the upper part) is relatively thin, heat is more easily transferred, and this part of the filling block begins to melt first. The melted liquid oil carrier, carrying nutrients such as amino acids, vitamins, and trace elements, begins to penetrate into the internal pores 11 of the upper corn germ 1 through capillary action. As the constant temperature treatment continues, the melting interface gradually moves downward, and the entire filling block 3 melts into a liquid state from top to bottom. The liquid core material penetrates upward on one hand and flows downward into the grooves 21 of the lower corn germ 2 on the other hand, further penetrating into its internal pores. The entire penetration process is slow and uniform until the solid filling block completely disappears, and all its components are converted into liquid and fill the pore network of the upper and lower germs to the maximum extent. After the treatment is completed, the biscuits are removed and cooled to room temperature, and the liquid core material solidifies in the pores of the germ. At this point, the finished special biscuit is obtained. Tests showed that the retention rates of amino acids and vitamins inside the biscuits were all above 95%, and the filling was integrated with the dough, with no hard core or layered texture.

[0087] In this embodiment, in step S100, the upper and lower corn germs with an internal porous structure are prepared by mixing corn starch, foaming agent, and water and heating them in a mold. In step S300, before pressing, an edible adhesive is applied to the joint surfaces of the upper and lower corn germs. The side of the upper corn germ facing the lower corn germ is flat, and the side of the lower corn germ facing the upper corn germ is grooved. The upper part of the sandwich block presses the upper corn germ tightly into the upper corn germ, and the lower part of the sandwich block is located in the groove of the lower corn germ. The sandwich block is conical, and the groove is cylindrical. The bottom surface of the sandwich block matches the bottom of the groove. Compared to the lower part of the sandwich block located in the lower corn germ, the upper part of the sandwich block located in the upper corn germ has a thinner layer between it and the outside, making it easier to melt. In step S400, during the melting process of the sandwich block, the bioactivity of its amino acid components, vitamin components, and trace element components is not affected, and the upper corn germ is located above the lower corn germ; the volume of the corn kernels is smaller than the hole.

[0088] As can be seen from the above embodiments, the core of the processing method of the present invention is "frozen core material, embryo encapsulation, and low-temperature internal melting and penetration". This allows for the construction of a unique internal structure. During the processing, freezing and low-temperature internal melting can avoid the destruction of heat-sensitive active ingredients by high temperatures. Furthermore, through the low-temperature melting and penetration process, the liquid core material actively penetrates into the rich pore network inside the embryo under the action of capillaries, allowing nutrients to combine with the starch matrix. This actively constructs the aforementioned internal viscous filling structure, resulting in a final product that forms a viscous mass rather than powder after being chewed.

[0089] This invention also designs the shapes of the upper and lower corn germs and the sandwich block, which not only facilitates assembly and positioning, but more importantly, creates differentiated melting conditions (thinner at the top and thicker at the bottom), guiding the core material to melt and penetrate in an orderly manner from top to bottom and from the inside to the outside, ensuring the thoroughness and uniformity of the penetration process; and designs the static state of the upper and lower corn germs during the melting of the sandwich block, thereby further ensuring that the mixture penetrates into the pore network to form a viscous filling structure; the mixture of this invention uses corn kernels instead of corn starch, and the volume of the corn kernels is smaller than that of the pores, thereby ensuring the penetration after the sandwich block melts.

[0090] Other embodiments of the invention will readily occur to those skilled in the art upon consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention that follow the general principles of the invention and include common knowledge or customary techniques in the art not disclosed herein.

[0091] It should be understood that the present invention is not limited to the precise structure described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The scope of the invention is defined solely by the appended claims.

Claims

1. A special biscuit for improving the fertilization capacity of boar sperm under heat stress, characterized in that, It consists of the following components by weight percentage: a) Oils and fats: 10%; the oils and fats include DHA and EPA, and the weight percentages of DHA and EPA in the oils and fats are 30% and 35%, respectively; b) Amino acid composition: 8%-18%; the amino acid composition consists of lysine, methionine, tryptophan, threonine and arginine, and the weight ratio of lysine, methionine, tryptophan, threonine and arginine is: 100 : (26-38) : (18-32) : (70-90) : (60-120); c) Vitamin composition: Vitamin A: 0.6%-1.0%, L-carnitine: 1%-3%, Vitamin E: 0.5%-1%, Vitamin D: 0.5%-1%; d) Trace element composition: nano selenium 0.01%-0.1%, nano zinc 0.1%-1%, organic chromium 0.02%; e) The remainder is corn starch.

2. The special biscuit for improving the fertilization capacity of boar sperm under heat stress according to claim 1, characterized in that, The weight ratio of lysine, methionine, tryptophan, threonine, and arginine in the amino acid composition is 100: 30: 25: 80:

100. The components of the special biscuit, by weight percentage, also include: f) flavoring agents: 2% glucose and 0.1% fish flavoring agent.

3. The special biscuit for improving the fertilization capacity of boar sperm under heat stress according to claim 1, characterized in that, The biscuit is an independently measured solid block structure, with a mixture of components a) to d) and corn kernels evenly distributed inside, so that when the biscuit is bitten during consumption, it mainly forms sticky clumps rather than dispersed powder.

4. The special biscuit for improving the fertilization capacity of boar sperm under heat stress according to claim 3, characterized in that, Each biscuit weighs 10-25g, has a diameter of 3-5cm, and a thickness of 0.3-1.0cm, forming an independently quantified solid block structure.

5. The special biscuit for improving the fertilization capacity of boar sperm under heat stress according to claim 3, characterized in that, The biscuit has a smooth outer surface and an internal network of interconnected holes, into which the mixture is filled.

6. A method for processing the special biscuit according to any one of claims 1 to 5, characterized in that, Includes the following steps: Step S100, embryo formation: Prepare upper and lower corn embryos with internal porous structures and smooth outer surfaces; Step S200, Core Material Preparation and Freezing: Mix the oil, amino acid components, vitamin components, trace element components and corn kernels to form a uniform core material mixture, and freeze the core material mixture in portions to solidify it into solid sandwich blocks; Step S300, Assembly and Packaging: The solid sandwich block is placed between the upper corn germ and the lower corn germ, pressed together and heated to bond the joint surfaces of the upper and lower corn germs, forming a semi-finished biscuit with the solid sandwich block encapsulated. Step S400, Internal Melting and Penetration: Under conditions lower than the adhesive heating temperature, the semi-finished biscuit is subjected to constant temperature treatment to melt the solid sandwich block encapsulated inside. The melted liquid core mixture penetrates and fills the internal pores of the upper and lower corn embryos, ultimately forming a special biscuit with the mixture uniformly filled inside.

7. The processing method according to claim 6, characterized in that, In step S100, the upper and lower corn embryos with internal porous structures are prepared by mixing corn starch, foaming agent and water and heating them in a mold.

8. The processing method according to claim 6, characterized in that, In step S300, before pressing, an edible adhesive is applied to the joint surfaces of the upper and lower corn germs.

9. The processing method according to claim 6, characterized in that, The side of the upper corn germ facing the lower corn germ is flat, and the side of the lower corn germ facing the upper corn germ is grooved. The upper part of the sandwich block presses the upper corn germ tightly into the upper corn germ, and the lower part of the sandwich block is located in the groove of the lower corn germ. The sandwich block is conical, the groove is cylindrical, and the bottom surface of the sandwich block matches the bottom of the groove. The sandwich block is located in the upper part of the upper corn germ. Compared with the lower part of the lower corn germ, the upper part has a thinner barrier between itself and the outside, making it easier to melt.

10. The processing method according to claim 6, characterized in that, In step S400, during the melting process of the sandwich block, the bioactivity of its amino acid components, vitamin components, and trace element components is not affected, and the upper corn germ is located above the lower corn germ; the volume of the corn kernels is smaller than the hole.

Images