Mutton sheep fattening fermented total mixed ration based on agricultural by-products and preparation method thereof

Abstract

The invention belongs to the technical field of animal feed, and discloses a fermented total mixed ration for fattening mutton sheep based on agricultural by-products and a preparation method of the fermented total mixed ration. The fermented total mixed ration is prepared by taking apple pomace, tomato pomace and traditional Chinese medicine residues as main raw materials, matching with high-quality forage grass such as silage corn, alfalfa and a small amount of concentrated feed, regulating and controlling the raw material ratio, inoculating lactobacillus plantarum or lactobacillus buchneri and fermenting under an anaerobic condition. The preparation method is simple in process and good in fermentation stability, the dosage of concentrated feed in daily ration can be effectively reduced, and the feed cost is remarkably reduced. A fattening test verifies that the feed intake, the average daily gain and the feed conversion ratio of mutton sheep can be improved by feeding the fermented total mixed ration disclosed by the invention, meanwhile, the rumen fermentation performance is improved, the antioxidant and immune functions are enhanced, and the dressing percentage and the meat quality are improved. The method realizes efficient feed utilization of agricultural byproducts, and has good economic benefits, ecological benefits and popularization and application values.

Description

Technical Field

[0001] This invention belongs to the field of animal feed technology, specifically relating to a fermented total mixed ration for fattening sheep based on agricultural by-products and its preparation method. Background Technology

[0002] Currently, my country's mutton sheep farming industry still faces prominent problems such as high feed costs, significant resource waste, and low breeding efficiency during the fattening stage. Traditional mutton sheep fattening diets mainly rely on conventional feed ingredients such as corn and soybean meal. Their formulas are simple and lack the ability to efficiently utilize agricultural by-products, resulting in low resource utilization and high breeding costs, which is detrimental to the sustainable development of the industry. In recent years, with the adjustment of agricultural industrial structure and the rapid development of the traditional Chinese medicine industry and fruit and vegetable processing industry, large quantities of agricultural by-products such as apple pomace, traditional Chinese medicine residue, and tomato pomace have been increasing year by year. These by-products are rich in fermentable carbon sources, plant active substances, proteins, vitamins, and dietary fiber. If scientifically developed and utilized, they can not only replace some conventional feeds but also improve the functionality and environmental friendliness of the diet. However, these by-products usually have problems such as high moisture content, poor palatability, and easy spoilage. Directly adding them to mutton sheep diets may affect feed intake and weight gain, limiting their practical application.

[0003] Fermentation is considered an effective way to enhance the feed value of agricultural by-products. Anaerobic fermentation through lactic acid bacteria inoculation can not only improve feed palatability and preservation but also degrade anti-nutritional factors, increase the digestibility of crude fiber, and optimize the intestinal microecology of animals. However, there are currently few systematic studies on the application of "fermentation-total mixing" in fattening sheep, and most studies have failed to simultaneously consider the nutritional balance of the diet formulation, fermentation stability, and practical verification of application effects. Summary of the Invention

[0004] To address the shortcomings mentioned in the background art, the present invention aims to provide a fermented total mixed ration for fattening sheep based on agricultural by-products and its preparation method. This ration utilizes a variety of raw materials, including corn, soybean meal, cottonseed meal, high-quality forage, apple pomace, traditional Chinese medicine residue, and tomato pomace, and is fermented with lactic acid bacteria to form a stable diet. This approach improves nutrient utilization while also ensuring fattening effects, achieving synergistic development of high-value utilization of by-products and efficient sheep farming.

[0005] The objective of this invention can be achieved through the following technical solutions: A fermented total mixed ration for fattening sheep based on agricultural by-products, comprising the following raw materials by weight percentage: corn 12-16%, soybean meal 1-3%, cottonseed meal 2-5%, sheep growth stage premix 8-13%, high-quality forage 35-45%, apple pomace 5-8%, traditional Chinese medicine residue 3-7%, and tomato pomace 8-12%; The fermented total mixed diet is prepared by inoculating with lactic acid bacteria and then sealing and anaerobic fermentation.

[0006] More preferably, the lactic acid bacteria are Lactobacillus plantarum or Lactobacillus brunelli, the live bacteria concentration in the lactic acid bacteria preparation used is ≥1×10¹¹ cfu / g, and the amount of lactic acid bacteria preparation added to the diet is 1g / ton of feed by mass.

[0007] More preferably, the high-quality forage is selected from one or two of silage corn and alfalfa, and the medicinal residue is the residue obtained during the production of Scutellaria baicalensis medicinal preparations.

[0008] More preferably, the high-quality forage is pulverized before being added to the mixed raw materials, with a particle size of 3-5 cm and a moisture content of 60%-70%.

[0009] More preferably, the fermented total mixed diet has a crude protein content of 16% to 22% and a neutral detergent fiber content of 25% to 35%.

[0010] More preferably, fermented total mixed rations, when fed continuously for 90 days during the fattening period of meat sheep, can significantly increase the daily weight gain of meat sheep by more than 10% and improve the feed conversion rate by more than 8%.

[0011] More preferably, all raw materials are pulverized before mixing, and the particle size after pulverization is no greater than 10 mm.

[0012] A method for preparing a fermented total mixed ration (TMR) for fattening sheep based on agricultural by-products includes the following steps: S1. Weigh out corn, soybean meal, cottonseed meal, premixed feed for mutton sheep during growth stage, high-quality forage, apple pomace, Chinese medicine residue, and tomato pomace, and mix them according to the mass percentage to form a diet ingredient mixture; S2. Spray the lactic acid bacteria culture solution into the diet ingredient mixture and stir thoroughly until evenly mixed; S3. Adjust the humidity of the wet material and wrap and seal it, then place it under normal temperature conditions for anaerobic fermentation to obtain the fermented total mixed diet.

[0013] More preferably, in step S3, the moisture content of the wet material is controlled at 50% to 55%, and the silage is sealed with polyethylene-wrapped silage film for anaerobic fermentation.

[0014] More preferably, the anaerobic fermentation process in step S3 is carried out at an ambient temperature of 25–37°C for 180 days.

[0015] The beneficial effects of this invention are: This invention optimizes the diet structure and maximizes the utilization of agricultural byproducts by scientifically proportioning various raw materials, including corn, soybean meal, cottonseed meal, apple pomace, traditional Chinese medicine residue, tomato pomace, and high-quality forage, combined with the fermentation process of *Lactobacillus plantarum* or *Lactobacillus bruschetta*. Compared to traditional fattening feed for mutton sheep, this invention's diet not only has a more balanced nutritional composition with appropriate levels of crude protein and neutral detergent fiber, meeting the dual energy and protein requirements of mutton sheep, but also effectively improves palatability and digestibility through lactic acid bacteria fermentation. The organic acids and metabolites produced during fermentation regulate the rumen microecology, promote the proliferation of beneficial bacteria, inhibit the growth of harmful bacteria, and thus enhance the bioavailability of the feed. In actual feeding of mutton sheep during the fattening period, this invention's diet has shown excellent growth-promoting effects, with an average daily weight gain increase of over 10%, demonstrating significant economic benefits and feeding efficiency advantages. Simultaneously, the large proportion of traditional Chinese medicine residue, apple pomace, and tomato pomace in this invention effectively alleviates the dependence of traditional farming on high-quality raw materials, improves resource recycling rates, and aligns with the direction of green farming and sustainable development. Attached Figure Description

[0016] The invention will now be further described with reference to the accompanying drawings.

[0017] Figure 1 Flowchart for the preparation of fermented total mixed ration; Figure 2 This is a schematic diagram of the geographically specific agricultural and sideline products used in this invention; Detailed Implementation

[0018] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] Example 1: Formulation, fermentation treatment and fermentation quality analysis of fermented total mixed ration (TMR). I. Formulation of Fermented Total Mixed Ration Locally available agricultural byproducts and high-quality forage are selected as the main raw materials, including alfalfa, corn silage, apple pomace, Chinese medicinal herb residue, and tomato pomace. These are combined with corn, soybean meal, cottonseed meal, and premixed feed for sheep growth stages. Based on the nutritional needs of sheep in the later stages of fattening, a total mixed ration (TMR) is formulated according to the following percentages by weight: corn 13.5%, soybean meal 1.5%, cottonseed meal 3%, sheep growth stage premix 10.5%, corn silage 40%, apple pomace 6.5%, Chinese medicinal herb residue 5%, and tomato pomace 10%. All ingredients are uniformly pulverized, with the concentrate particle size controlled to be no greater than 10 mm and the forage length no greater than 5 cm. A 10% moisture content is added. Lactic acid bacteria are then sprayed during the mixing process to obtain the TMR raw material for fermentation.

[0020] As a control, a fattening feed formula commonly used in local farms was selected as the control diet. This control diet mainly consisted of 37.2% commercial concentrated feed, 46.5% whole-plant corn silage, and 16.3% wheat hay.

[0021] II. Results of Diet Composition and Cost Testing Before Fermentation The nutritional composition and cost of the total mixed diet before fermentation and the control diet were calculated. The results are shown in Tables 1 and 2 below.

[0022] Table 1. Total Mixed Ration Formulation (%) and Cost

[0023] As can be seen from Table 1, compared with the existing fattening sheep diet formula in the farm, the diet formula of this project uses a large amount of local agricultural by-products and high-quality forage to replace soybean meal and cottonseed meal in the concentrate. The feed cost of this invention is significantly lower than that of the control group, with the experimental group costing 1323 yuan / ton and the control group costing 1804 yuan / ton.

[0024] Table 2 Chemical composition analysis of total mixed diets

[0025] Table 2 shows that there are significant differences in chemical composition between the total mixed ration (TMR) and the control diet. The dry matter content of the two diets is similar, indicating good consistency in moisture control, which is beneficial for comparing results and ensuring feeding stability. Compared with the control diet, the TMR has significantly lower levels of neutral detergent fiber and acid detergent fiber, indicating a reduced proportion of indigestible fiber in the feed structure, which is beneficial for improving the degradation efficiency of rumen microorganisms and the utilization rate of nutrients. Meanwhile, the crude protein content of the TMR is significantly higher than that of the control diet, providing a more sufficient nitrogen source for sheep growth and promoting weight gain and tissue deposition. Although the water-soluble carbohydrate content is slightly lower than that of the control diet, it is still at a high level, sufficient to meet the energy requirements of rumen microbial fermentation.

[0026] III. Fermentation Treatment Setup The above total mixed ration ingredients were processed in the following three ways: Control group (CK): No microbial agents were added; the products were directly wrapped and sealed. Lactobacillus plantarum treatment group (Lp): Add Lactobacillus plantarum culture solution with a live bacteria concentration of 1×10¹¹ cfu / g to the diet, with an addition amount of 1g / ton of raw material; stir thoroughly for 15 minutes after spraying; Lactobacillus bruneri treatment group (Lb): The addition method is the same as that of the Lp group, except that the strain is changed to Lactobacillus bruneri, and the addition amount is the same as that of Lp.

[0027] Each group was baled and wrapped using a silage wrapping machine to ensure an anaerobic environment. The prepared baled silage was then placed in a room temperature (approximately 30°C) environment for natural fermentation for 180 days. Samples were taken on the 180th day of fermentation, and the lactic acid, acetic acid, propionic acid content, and dry matter content of each group's diet were analyzed.

[0028] Fermentation quality test results Fermentation quality analysis was performed on the fermented total mixed diets of the three treatment groups, and the results are shown in Table 3 below.

[0029] Table 3 Fermentation characteristics of fermented total mixed diets (g / kg DM)

[0030] Table 3 shows that, after 180 days of fermentation, the total mixed diets treated with *Lactobacillus plantarum* (Lp group) and *Lactobacillus bruneri* (Lb group) showed better dry matter preservation than the control group (CK group), indicating that fermentation effectively maintained the nutrient density and stability of the feed over a longer storage period. Regarding fermentation products, lactic acid content was highest in the CK group, slightly lower in the Lp and Lb groups, but still within a good fermentation range, indicating stable lactic acid bacteria fermentation activity and effective regulation of the fermentation environment in the experimental groups. Acetic acid and propionic acid content were lower in the experimental groups than in the control group. Acetic acid reached 21.12 g / kg DM in the CK group, while Lp and Lb were 18.96 and 17.26 g / kg DM, respectively. This low acetic acid and propionic acid fermentation characteristic suggests that fewer by-product acids were produced during the fermentation process in the experimental groups, which helps improve feed palatability and increase feed intake.

[0031] Example 2: Effects of fermented total mixed diet on fattening effect and immune performance of meat sheep Thirty healthy male lambs of the Small-tailed Han sheep, weighing between 16 and 18 kg, were randomly divided into two treatment groups of 15 lambs each. The control group was fed a controlled diet, while the experimental group was fed a fermented total mixed diet. The experimental diet formulation is detailed in Table 1 of Example 1. The fattening period was set at 90 days, during which lambs had free access to feed and clean drinking water. Fasting weights were taken before and after the experiment to assess daily weight gain and feed conversion ratio. After the experiment, eight lambs from each group were randomly selected for slaughter, and rumen fluid and serum samples were collected to analyze rumen fermentation performance and immune-related physiological indicators.

[0032] (1) Growth performance and feed conversion ratio of meat sheep This study evaluated the effects of fermented total mixed rations on daily weight gain and feed conversion ratio in mutton sheep through a 90-day feeding trial. The results are shown in Table 4 below.

[0033] Table 4 Growth performance and feed conversion ratio of meat sheep

[0034] Table 4 shows that the daily dry matter intake of the experimental group (1091 g / d) was slightly higher than that of the control group (1061 g / d), indicating that the fermented total mixed ration (TMR) has good palatability and a good intake base. In terms of daily weight gain, the experimental group reached 132 g / d, a significant increase of 17.8% compared to the control group's 112 g / d, demonstrating the advantages of this fermented ration in nutrient supply and growth promotion. More importantly, the feed conversion ratio (FCR) of the experimental group was 8.27, significantly better than the control group's 9.48, indicating that the sheep required less feed per unit of weight gain, and feed utilization was improved by approximately 11.2%.

[0035] (2) Fermentation performance of feed in the rumen of meat sheep By collecting rumen fluid samples from sheep and measuring pH and volatile fatty acid composition, the effects of fermented total mixed diets on rumen fermentation characteristics and energy supply levels were evaluated. The results are shown in Table 5 below.

[0036] Table 5. Concentration of volatile fatty acids in rumen fluid of sheep in different treatment groups

[0037] As shown in Table 5, the experimental group fed a fermented total mixed ration (TMR) exhibited superior rumen fermentation performance compared to the control group. The rumen fluid pH in the experimental group was 6.71, significantly lower than the 7.09 in the control group, indicating active lactic acid bacteria fermentation in the rumen and a more favorable microecological environment for volatile fatty acid production. The total volatile fatty acid concentration in the experimental group (55.1 mM) was higher than that in the control group (45.6 mM), with acetic acid, propionic acid, and butyric acid contents of 33.3, 12.3, and 6.98 mM, respectively, all higher than the control group, indicating that the experimental diet improved the production of fermentation products and enhanced energy supply. Furthermore, isobutyric acid and isovaleric acid were also higher in the experimental group, reflecting enhanced protein fermentation activity. Overall, the fermented diet improved the rumen fermentation environment and the accumulation of energy-producing substances, contributing to the promotion of nutrient absorption and growth in meat sheep.

[0038] (3) Serum antioxidant and immune factor analysis The effects of fermented total mixed diet on antioxidant capacity and immune function were evaluated by detecting the activity of antioxidant enzymes and the levels of immune and inflammation-related factors in the serum of sheep. The results are shown in Table 6 below.

[0039] Table 6. Concentrations of antioxidant enzymes and cytokines in sheep serum

[0040] Table 6 shows that there were significant differences between the experimental group and the control group in several important biomarkers. The serum antioxidant activities (SOD, GSH-Px, T-AOC) in the experimental group were significantly higher than those in the control group, indicating that the fermented total mixed diet effectively improved the antioxidant capacity of sheep and helped reduce oxidative stress. The concentrations of immunoglobulin A (IgA) and immunoglobulin G (IgG) in the serum of the experimental group were also significantly higher than those in the control group, indicating that the experimental group had a stronger immune response. Regarding anti-inflammatory cytokines, the concentrations of IL-10 and IL-4 in the experimental group were significantly higher than those in the control group, further indicating that the immune regulatory function of the sheep in the experimental group was enhanced. In addition, the concentrations of inflammatory cytokines (such as TNF-α and IL-1β) in the experimental group were lower, indicating that they helped reduce the inflammatory response in the body.

[0041] Example 3: Effects of fermented total mixed diet on slaughter performance and meat quality of mutton sheep I. Experimental Animals and Feeding Protocol Eight healthy individuals from each of the eight groups of the Small-tailed Han sheep that had completed 90 days of fattening and feeding in Example 2 were randomly selected for the slaughter experiment. Before slaughter, the sheep were fasted for 12 hours and provided only with water. Slaughter was performed using the neck-cutting and bleeding method. The control group was fed a standard farm-formulated diet, while the experimental group was fed a fermented total mixed diet inoculated with Lactobacillus plantarum. The feeding formula and conditions remained consistent with those in Example 2.

[0042] II. Detection Indicators and Methods 1. Slaughtering performance Carcass weight (kg): The weight of the carcass after slaughter, with the head, hooves, and internal organs removed.

[0043] Slaughter rate (%): Carcass weight ÷ Fasting weight × 100%.

[0044] 2. Composition of meat quality pH value: The longissimus dorsi muscle sample was taken and measured 24 h after slaughter using an insertion pH meter.

[0045] Moisture, crude protein, fat, and ash content were determined according to the national standard GB / T 5009 series of methods, using the drying method, Kjeldahl nitrogen determination method, Soxhlet extraction method, and ignition method, respectively.

[0046] 3. Antioxidant capacity index Muscle homogenate was used and the following parameters (unit: U / mg protein) were measured using a kit: superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), and total antioxidant capacity (T-AOC).

[0047] 4. Flesh color parameter The brightness (L*), redness (a*), and yellowness (b*) values ​​of the muscle cross-section were measured using a colorimeter, and the average values ​​were analyzed.

[0048] III. Experimental Results and Analysis The experimental results are shown in Table 7 below: Table 7 Slaughter performance and meat quality

[0049] Table 7 shows that the dressing percentage of the experimental group was 48.76%, slightly higher than that of the control group (45.68%). In terms of chemical composition, the moisture content of the meat in the experimental group (72.15%) was higher than that in the control group (70.17%), while the fat content (11.25%) was lower than that in the control group (15.69%), indicating that fermented total mixed diets have a positive effect on the moisture content of meat. In the antioxidant activity test, the experimental group performed better than the control group in terms of SOD, GSH-Px, CAT, and T-AOC levels, indicating that fermented total mixed diets can improve the antioxidant capacity of mutton. Regarding color, the meat color (redness and yellowness) of the experimental group was improved, which may make the meat more attractive to consumers.

[0050] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0051] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. A fermented total mixed ration for fattening mutton sheep based on agricultural by-products, characterized in that, The corn is 12-16%, the soybean meal is 1-3%, the cottonseed meal is 2-5%, the premix for the growth stage of mutton sheep is 8-13%, the high-quality forage is 35-45%, the apple residue is 5-8%, the Chinese medicine residue is 3-7%, and the tomato residue is 8-12% by mass percentage. The fermentation total mixed ration is obtained by anaerobic fermentation after inoculating lactic acid bacteria.

2. The agricultural by-product based fermented total mixed ration for fattening mutton sheep according to claim 1, characterized in that, The lactic acid bacteria are Lactobacillus plantarum or Lactobacillus buchneri, the live bacteria concentration in the lactic acid bacteria preparation is greater than or equal to 1x1011 cfu / g, and the addition amount of the lactic acid bacteria preparation in the daily ration is about 1 g per ton of feed.

3. The agricultural by-product based fermented total mixed ration (TMR) for fattening sheep according to claim 1, characterized in that, The high-quality forage is selected from one or both of corn silage and alfalfa, and the Chinese medicine residue is the residue obtained in the production process of the Huangqi Chinese medicine preparation.

4. The agricultural by-product based fermented total mixed ration (TMR) for fattening sheep according to claim 1, characterized in that, The high-quality forage is crushed before being added to the mixed raw materials, the particle size is 3-5 cm, and the moisture content of the high-quality forage is 60-70%.

5. The agricultural by-product based fermented total mixed ration (TMR) for fattening sheep according to claim 1, characterized in that, The crude protein content of the fermentation total mixed ration is 16-22% by mass percentage, and the neutral detergent fiber content is 25-35%.

6. The agricultural by-product based fermented total mixed ration (TMR) for fattening sheep according to claim 1, characterized in that, The fermentation total mixed ration is used for continuous feeding of mutton sheep for 90 days in the fattening period, which can significantly increase the daily weight gain of mutton sheep by more than 10% and improve the feed conversion rate by more than 8%.

7. The agricultural by-product based fermented total mixed ration (TMR) for fattening sheep according to claim 1, characterized in that, Each raw material is crushed before being mixed, and the particle size after crushing is not greater than 10 mm.

8. A method for the preparation of a fermented total mixed ration for fattening of meat sheep based on agricultural by-products, the fermented total mixed ration being as claimed in any one of claims 1 to 7, characterized in that, The method comprises the following steps: S1. The corn, soybean meal, cottonseed meal, premix for the growth stage of mutton sheep, high-quality forage, apple residue, Chinese medicine residue, and tomato residue are weighed and mixed according to mass percentage to form a daily ration raw material mixture; S2. The daily ration raw material mixture is sprayed with lactic acid bacteria culture solution, and is fully stirred and mixed uniformly; S3. The moisture content of the wet material is adjusted and wrapped and sealed, and placed in an anaerobic fermentation environment at room temperature to obtain the fermentation total mixed ration.

9. The method of claim 8, wherein the method is characterized by, The water content of the wet material in step S3 is controlled at 50-55%, and the sealing is performed by wrapping the anaerobic fermentation film with polyethylene.

10. The method of claim 8, wherein the method is characterized by, The anaerobic fermentation process in step S3 is performed at an environmental temperature of 25-37℃, and the anaerobic fermentation time is 180 days.

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