Method for preparing complex energy feed based on synergistic saccharification and application thereof

Abstract

This invention discloses a method and application for preparing compound energy feed based on synergistic saccharification, relating to the field of animal feed technology. This method and application includes graded and directional pretreatment of raw materials, synergistic gradient saccharification and co-fermentation by enzymes and bacteria, and spray drying and pulverizing of the fermented materials to obtain a powdered compound energy feed product. It solves the core contradiction between "rapid fermentation leading to acidosis" and "insufficient energy due to incomplete conversion" of non-grain raw materials, and can stably maintain rumen pH within the optimal range, reducing the incidence of subclinical rumen acidosis; it also achieves synergistic effects from multiple raw materials. Slightly acid-heat modified cassava starch provides a dual-gradient starch substrate, molasses-honey composite high-sugar solution provides fermentation substrate, natural enzymes, and antibacterial substances, and composite fruit peel and pomace provide slow-release fiber substrate and functional active ingredients. After graded pretreatment, the substrates are utilized in a stepwise manner during the three-step fermentation process.

Description

Technical Field

[0001] This invention relates to the field of animal feed technology, and in particular to the preparation method and application of compound energy feed based on synergistic saccharification. Background Technology

[0002] Corn is the most essential energy source in ruminant diets, accounting for over 50% of their concentrate supplements. However, its price fluctuates wildly, and supply and demand are unstable. Developing non-grain corn alternatives for energy has become an urgent need in the livestock industry. Currently, non-grain raw materials such as cassava starch, molasses, and fruit and vegetable processing byproducts have been tested for use in ruminant feed, but existing technologies suffer from the following key drawbacks: 1. Poor raw material compatibility: Cassava starch is prone to rapid fermentation and acid production, and direct addition can easily lead to subclinical / acute rumen acidosis in ruminants; agricultural by-products such as papaya peel, mango peel, taro peel, and passion fruit residue have dense cell wall structures, and their fiber and pectin are difficult for rumen microorganisms to utilize. Direct addition results in poor palatability, low nutritional value, and inability to provide effective energy supply.

[0003] 2. Bottlenecks exist in saccharification and fermentation technology: Existing technologies mostly use single enzymatic hydrolysis or one-step mixed fermentation, which cannot achieve the directional stepwise conversion of carbohydrates with different molecular structures (starch, sucrose, fructose, pectin, cellulose). Either the excessive release of sugar exacerbates the risk of acidosis, or the insufficient conversion of carbohydrates leads to insufficient energy value, making it impossible to construct an energy gradient that matches the rumen metabolic characteristics of ruminants.

[0004] 3. Inability to balance energy supply and rumen health: Existing corn substitute feeds generally suffer from the problem of "emphasizing energy and neglecting regulation", which makes it difficult to maintain the optimal pH range of the rumen (6.2-6.8), difficult to regulate the conversion of rumen fermentation to propionic acid form, resulting in large losses of methane and heat production, and lacking rumen energy protection design, resulting in low energy utilization efficiency. Summary of the Invention

[0005] In view of the shortcomings of existing technologies, the purpose of this invention is to: 1. A method for preparing compound energy feed based on synergistic saccharification is provided. Through the core process of "graded directional pretreatment + three-step enzyme-bacterial synergistic gradient saccharification co-fermentation", a stepwise directional conversion of carbohydrates with different structures is achieved, and a three-level energy gradient of "rapid release - medium-speed solidification - slow release supply" is constructed to accurately match the rumen metabolic characteristics of ruminants and avoid the risk of rumen acidosis from the source. 2. To achieve synergistic effects of multiple raw materials and high-value utilization of agricultural by-products, simultaneously enrich functional active ingredients and beneficial microorganisms, regulate rumen fermentation mode, improve rumen energy supply efficiency, and achieve precise and efficient substitution for corn. 3. This paper provides the application of this feed in ruminant diets. The process is simple and controllable, suitable for industrial production, and has both economic and environmental value.

[0006] To achieve the above-mentioned objectives, the present invention is implemented through the following technical solution: The method for preparing compound energy feed based on synergistic saccharification includes the following steps: Step A1: Raw material classification and targeted pretreatment. Differentiated pretreatment is performed based on the molecular structure characteristics and functional positioning of different raw materials to lay the foundation for a gradient substrate for subsequent synergistic saccharification and fermentation. This is specifically divided into three independent pretreatment units: Mild acid-heat modification pretreatment of cassava starch: Cassava starch and water are mixed at a material-to-liquid ratio of 1:3-1:5. The pH is adjusted to 4.0-4.5 using food-grade citric acid. The mixture is heated to 65-75℃ and kept at this temperature for 15-30 minutes, then rapidly cooled to room temperature. The pH is adjusted to 6.0-6.5 using sodium hydroxide to obtain modified cassava starch material. Through mild acid-heat modification, cassava starch is partially hydrolyzed to produce appropriate amounts of dextrin and oligosaccharides. Without destroying the main starch structure, a dual-gradient substrate of "fast-release dextrin / oligosaccharides + slow-release starch granules" is formed. This improves water solubility and fermentation compatibility while avoiding rumen acidosis caused by rapid full-volume starch fermentation, providing a core substrate for subsequent gradient saccharification.

[0007] High-sugar liquid base pretreatment: Mix molasses and honey at a fixed weight ratio of 10:1, add warm water at 30-35℃ to dilute to a sugar content of 20-25°Bx, stir evenly to obtain high-sugar liquid base; honey not only provides fructose, glucose and other rapid fermentation substrates, but its natural amylase and sucrase can assist the subsequent saccharification reaction, and its natural antibacterial substances can inhibit the contamination of miscellaneous bacteria during the fermentation process, thus improving the health value of the feed and forming a synergistic effect with the subsequent fermentation process.

[0008] Enzymatic hydrolysis and cell wall breaking pretreatment of compound fruit peel and pomace: Papaya peel, mango peel, taro peel, and passion fruit pomace are mixed in a ratio of (1-2):(1-2):(2-3):(2-3), washed and cleaned to remove impurities, and then pulverized to 20-40 mesh to obtain compound fruit peel and pomace powder; the powder is mixed with water in a material-liquid ratio of 1:4-1:6, and a pretreatment compound enzyme is added at a rate of 0.2-0.5% of the dry weight of the powder. The pH is adjusted to 4.5-5.0, the temperature is raised to 45-50℃, and the mixture is kept warm for 1-2 hours for enzymatic hydrolysis to obtain enzymatically hydrolyzed fruit peel and pomace material. The pretreatment compound enzyme, by weight, includes 5-8 parts of cellulase, 3-5 parts of pectinase, and 2-3 parts of xylanase, with corresponding enzyme activities of ≥10000U / g for cellulase, ≥50000U / g for pectinase, and ≥8000U / g for xylanase. By using compound enzymes for targeted enzymatic hydrolysis, the structure of plant cell walls is destroyed, releasing functional active substances such as pectin, papain, flavonoids, and vitamins. At the same time, some insoluble fiber and pectin are converted into fermentable sugars. This process retains an appropriate amount of crude fiber to maintain rumen rumination function and provides substrates for subsequent slow-release saccharification, achieving a dual release of the functions and nutrients of agricultural by-products.

[0009] Step A2: Enzyme-Bacterial Synergistic Gradient Saccharification and Co-fermentation. The above three types of pretreated materials are mixed in an optimized ratio. Through a three-step step-by-step reaction, the directional conversion, solidification, and slow release of energy substances are achieved, and the enrichment of functional components and beneficial microorganisms is completed simultaneously. The specific steps are as follows: Material mixing and system adjustment: Mix modified cassava starch, high sugar liquid base material and enzymatically hydrolyzed fruit peel and pomace material in a weight ratio of (2-4):(1-2):(3-5), add the formulated amount of coated fatty acid calcium salt and rumen regulator, and add clean, mold-free sugarcane straw dry powder (crushed to a fineness of 30-60 mesh) to adjust the moisture content of the system to 50-60%, stir evenly, and obtain the mixed fermentation base material; The rumen regulating agent is sodium bicarbonate and magnesium oxide. On a dry matter basis, the amount of sodium bicarbonate added is 1.0-1.5 parts and the amount of magnesium oxide added is 0.3-0.5 parts. Synergistic saccharification with compound enzyme preparation (construction of energy base pool): Add compound enzyme preparation for saccharification to mixed fermentation substrate at a rate of 0.3-0.6% of the dry weight of substrate, adjust pH to 5.5-6.0, raise temperature to 50-60℃, and keep warm and stir for 2-3 hours; The saccharification compound enzyme preparation comprises, by weight, 6-10 parts of mesophilic α-amylase, 8-12 parts of saccharifying enzyme, and 3-5 parts of exoglucanase; This step involves the targeted conversion of readily degradable carbohydrates within the system. It completely transforms dextrin and oligosaccharides in modified starch, sucrose in high-sugar solutions, and fermentable sugars in enzymatically hydrolyzed fruit pomace into small-molecule sugars such as glucose and maltose, forming a stable energy base pool that provides precise substrates for subsequent microbial fermentation. At the same time, it does not degrade complex fibers and pectin within the system, reserving substrates for subsequent slow-release saccharification.

[0010] Yeast-led rapid energy solidification and cell enrichment: The material after the first step of saccharification is rapidly cooled to 30-32℃, and the prescribed amount of brewer's yeast is inoculated. The live count of the brewer's yeast is ≥2×10^10 CFU / g, and the inoculation amount is 0.1-0.3% of the total dry weight of the material. Fermentation is carried out under sealed conditions at a constant temperature for 12-18 hours. This step is the core synergistic link. The brewer's yeast rapidly utilizes the monosaccharides and disaccharides in the energy base pool for proliferation, efficiently converting soluble sugars into single-cell proteins and B vitamins, achieving three core effects: First, it "solidifies" easily lost soluble sugars that can lead to rumen acidosis into high-nutritional-value cell components, avoiding the rapid acid production caused by concentrated sugars entering the rumen; second, it eliminates the inhibitory effect of high sugar osmotic pressure on subsequent lactic acid bacteria and Bacillus, creating a stable environment for the third step of symbiotic fermentation; third, the yeast cells have natural rumen-passing properties and can be safely absorbed directly in the small intestine, significantly improving energy utilization efficiency.

[0011] Symbiotic fermentation of lactic acid bacteria and Bacillus subtilis (slow-release saccharification and rumen regulation): A compound symbiotic agent is added to the material after the second fermentation step. The compound symbiotic agent is a mixture of *Lactobacillus plantarum* and *Bacillus subtilis* at a weight ratio of (2-3):1, with viable counts of both ≥1×10^10 CFU / g. The inoculum amount is 0.2-0.4% of the total dry weight of the material. After stirring evenly, it is subjected to constant-temperature anaerobic fermentation at 30-35℃ for 48-72 hours. The pH of the system is controlled at the fermentation endpoint to be 4.0-4.5. In this step, *Lactobacillus plantarum* continuously produces acid using the remaining sugar in the system, lowering the pH of the system to inhibit contaminating bacteria. It extends the product's shelf life and improves feed palatability. After entering the rumen, it can regulate the balance of rumen flora. Bacillus subtilis preferentially consumes residual oxygen in the system, creating a strictly anaerobic environment for lactic acid bacteria. At the same time, it secretes a variety of digestive enzymes to further decompose the residual complex carbohydrates (cellulose, pectin, etc.) in the system, continuously and slowly releasing fermentable sugars to form a long-lasting, slow-release energy gradient that matches the continuous fermentation needs of rumen in ruminants. Meanwhile, the probiotic metabolites and functional components such as flavonoids and proteases released from fruit peels and pomace synergistically enhance the intestinal health of ruminants, achieving simultaneous completion of energy conversion and functional enrichment.

[0012] Step A3, Post-processing; The fermented material is spray-dried, with the inlet air temperature controlled at 120-130℃ and the outlet air temperature at 60-70℃, until the moisture content of the material is ≤12%. Then it is pulverized to 40-60 mesh to obtain the finished powdered compound energy feed.

[0013] The application of compound energy feed based on synergistic saccharification in the basic diets of ruminants such as beef cattle, dairy cattle, and sheep can replace 30-60% of corn in the diet on a dry matter basis. It can stably maintain rumen health in ruminants without adjusting other diet formulas, improve energy utilization efficiency and production performance, and reduce feeding costs.

[0014] The beneficial effects of the technical solution provided by this invention include: (i) Through three-step fermentation, carbohydrates are converted in a stepwise manner, forming a three-level energy gradient of "rapid release - medium-speed solidification - slow-release supply", which perfectly matches the metabolic characteristics of rumen in ruminants. This fundamentally solves the core contradiction between "rapid fermentation leading to acidosis" and "insufficient energy due to incomplete conversion" of non-grain raw materials, and can stably maintain rumen pH in the optimal range, reducing the incidence of subclinical rumen acidosis.

[0015] (II) Synergistic effects of multiple raw materials and processes are achieved. Slightly acid-heat modified cassava starch provides a dual-gradient starch substrate, molasses-honey composite high-sugar solution provides fermentation substrate, natural enzyme system, and antibacterial substances, and composite fruit peel and pomace provide slow-release fiber substrate and functional active ingredients. After graded pretreatment, the substrates are utilized in a stepwise manner during the three-step fermentation process. The natural enzyme system of honey assists the saccharification reaction, yeast fermentation simultaneously solves the risks of high sugar inhibition and acidosis, and the symbiotic fermentation of lactic acid bacteria and Bacillus achieves slow-release saccharification and microecological regulation. The synergistic effect of each link is far superior to the individual treatment of each raw material.

[0016] (III) Significantly improves energy utilization efficiency and rumen fermentation performance, achieving precise and efficient substitution for corn. The rumen metabolic energy of the product of this invention is higher than that of corn, the proportion of rumen propionic acid is increased, the acetic acid / propionic acid ratio is significantly reduced, and methane emissions are reduced, greatly reducing energy heat production and emission losses; When corn is replaced by corn in the diet of ruminants, the average daily weight gain of animals increases, the feed conversion ratio decreases, and the production performance is not reduced or even significantly better than that of a whole corn diet. At the same time, it enriches functional components such as single-cell protein, B vitamins, flavonoids, and beneficial bacteria, and its nutritional value is far higher than that of ordinary corn and conventional fermented feed.

[0017] (iv) This invention transforms fruit and vegetable processing waste such as papaya peel, mango peel, taro peel, and passion fruit residue into high-value-added feed raw materials, significantly reducing feed production costs and environmental pollution; the entire process parameters are stable and controllable, with no complex equipment requirements, and can be directly adapted to the industrial production lines of existing feed companies, possessing both high economic and environmental value and promising prospects for promotion and application. Detailed Implementation

[0018] Example 1 provides a technical solution: This embodiment provides a compound energy feed based on synergistic saccharification, with the following formula based on dry matter weight: Basic ingredients: 30 parts tapioca starch, 15 parts molasses, 1.5 parts honey, 40 parts compound fruit peel and pulp, and 3 parts coated fatty acid calcium salt; the compound fruit peel and pulp is a mixture of papaya peel, mango peel, taro peel, and passion fruit pulp in a ratio of 1:1:3:3. Pretreatment compound enzymes: 6 parts cellulase, 4 parts pectinase, and 2 parts xylanase, with corresponding enzyme activities of 10000 U / g, 50000 U / g, and 8000 U / g, respectively; A compound enzyme preparation for saccharification: 8 parts of medium-temperature α-amylase, 10 parts of saccharifying enzyme, and 4 parts of exoglucanase, with corresponding enzyme activities of 4000 U / g, 100000 U / g, and 5000 U / g, respectively; Compound microbial agent: Saccharomyces cerevisiae inoculation amount 0.2% (2×10^10 CFU / g viable cells); compound symbiotic microbial agent is Lactobacillus plantarum: Bacillus subtilis = 2:1, inoculation amount 0.3% (1×10^10 CFU / g viable cells for both). Rumen regulation aid: 1.2 parts sodium bicarbonate, 0.3 parts magnesium oxide.

[0019] The preparation method is as follows: 1. Raw material classification and directional pretreatment; 1.1 Slight acid-heat modification of cassava starch: cassava starch and water are mixed at a material-to-liquid ratio of 1:4, the pH is adjusted to 4.2 with citric acid, the temperature is raised to 70℃ and kept at that temperature for 20 minutes, then the temperature is rapidly lowered to 25℃, and the pH is adjusted to 6.5 with sodium hydroxide to obtain modified cassava starch material. 1.2 High sugar solution pretreatment: Molasses and honey are mixed at a ratio of 10:1, diluted with warm water at 32℃ to a sugar content of 22°Bx, and stirred evenly to obtain a high sugar solution base; 1.3 Enzymatic hydrolysis and cell wall breaking of compound fruit peel and pomace: The compound fruit peel and pomace are washed and impurities are removed, and then crushed to 30 mesh. They are mixed with water at a material-to-liquid ratio of 1:5, and pretreatment compound enzymes are added (the amount added is 0.35% of the dry weight of the powder). The pH is adjusted to 4.8, and the temperature is raised to 48℃ and kept for 1.5 hours for enzymatic hydrolysis to obtain enzymatically hydrolyzed fruit peel and pomace material.

[0020] 2. Synergistic gradient saccharification and co-fermentation of enzymes and bacteria; 2.1 Material mixing: Modified cassava starch, high sugar liquid base, and enzymatically hydrolyzed fruit peel and pomace are mixed in a ratio of 3:1.5:4. Coated fatty acid calcium salt and buffer are added, and clean, mold-free sugarcane straw powder (crushed to a fineness of 30-60 mesh) is added to adjust the moisture content of the system to 55%. The mixture is stirred evenly to obtain the mixed fermentation base. 2.2 First step: compound enzyme saccharification: Add compound enzyme preparation for saccharification (addition amount is 0.45% of the dry weight of the base material), adjust the pH to 5.8, raise the temperature to 55℃ and keep it at this temperature for 2.5h with stirring; 2.3 Second step: yeast fermentation: the material is rapidly cooled to 31℃, brewing yeast is added, and fermentation is carried out in a sealed, constant-temperature environment for 15 hours; 2.4 Third step: symbiotic fermentation: a compound symbiotic agent is added, stirred evenly, and anaerobic fermentation is carried out at a constant temperature of 32℃ for 60 hours, with the final pH being 4.2.

[0021] 3. Post-processing: The fermented material is dried by spray drying with an inlet air temperature of 125℃ and an outlet air temperature of 65℃ until the moisture content is 10%, and then pulverized to 50 mesh to obtain the finished product.

[0022] Example 2, based on Example 1, provides a technical solution: The formulation and preparation method in this embodiment are basically the same as those in Example 1, with the only difference being: Basic ingredients: 20 parts tapioca starch, 20 parts molasses, 2 parts honey, 50 parts compound fruit peel and pulp, and 5 parts coated fatty acid calcium salt. The compound fruit peel and pulp mixture consists of papaya peel, mango peel, taro peel, and passion fruit pulp in a ratio of 2:2:3:3. The amount of compound enzyme added for pretreatment is 0.5% of the dry weight of the powder, and the amount of compound enzyme preparation added for saccharification is 0.6% of the dry weight of the base material. The inoculum amount of brewing yeast was 0.3%, and the inoculum amount of compound symbiotic agent was 0.4%. The first step of saccharification was carried out at 60℃ for 3 hours. The second step of yeast fermentation was carried out at 32℃ for 18 hours. The third step of symbiotic fermentation was carried out at 35℃ for 72 hours.

[0023] Example 3, based on Examples 1 and 2, provides a technical solution: The formulation and preparation method in this embodiment are basically the same as those in Example 1, with the only difference being: Basic ingredients: 40 parts tapioca starch, 10 parts molasses, 1 part honey, 30 parts compound fruit peel and pulp, 2 parts coated fatty acid calcium salt; The compound fruit peel and pomace is a mixture of papaya peel, mango peel, taro peel, and passion fruit pomace in a ratio of 1:1:2:2; the amount of compound enzyme added for pretreatment is 0.2% of the dry weight of the powder, and the amount of compound enzyme preparation added for saccharification is 0.3% of the dry weight of the base material; The inoculation amount of brewing yeast was 0.1%, and the inoculation amount of compound symbiotic agent was 0.2%; the first step of saccharification was carried out at 50℃ for 2 hours; the second step of yeast fermentation was carried out at 30℃ for 12 hours; and the third step of symbiotic fermentation was carried out at 30℃ for 48 hours.

[0024] Scale settings; Comparative Example 1: Ordinary corn flour, used as a blank control; Comparative Example 2: The raw materials were exactly the same as those in Example 1. No graded pretreatment was performed. All raw materials were directly mixed and then fermented using a conventional one-step enzymatic hydrolysis + one-step mixed bacteria process. Comparative Example 3: The preparation method is completely the same as that of Example 1, except that the second step of yeast fermentation is removed and the compound symbiotic agent is directly added for fermentation after the first step of saccharification. Comparative Example 4: The preparation method was exactly the same as in Example 1, except that the tapioca starch was not slightly acid-heat modified and the original starch was used directly.

[0025] Performance verification experiments; 1. Nutritional composition and energy value testing; Table 1 Comparison of nutritional components and energy values ​​of samples in each group; Group Crude protein (%) Total energy (MJ / kg) Rumen metabolizable energy (MJ / kg) Single-cell protein (%) Total flavonoids (mg / kg) Example 1 13.2 18.6 13.8 5.6 860 Example 2 12.8 18.9 13.5 5.2 920 Example 3 13.5 18.3 13.6 5.3 780 Comparative Example 1 (Corn) 8.7 17.8 11.2 0 120 Comparative Example 2 (Conventional Fermentation) 10.5 18.2 11.5 2.1 420 Comparative Example 3 (Yeast-free step) 10.8 18.3 12.1 1.8 780 Comparative Example 4 (Unmodified Starch) 12.1 18.4 12.0 4.3 820 2. Rumen in vitro fermentation performance test (cultured for 24 hours); Table 2 Comparison of rumen in vitro fermentation parameters for each group of samples;

[0026] Experimental conclusions; The compound energy feed prepared in this embodiment of the invention has significantly better nutritional components, energy value, rumen fermentation performance, and animal production performance than the corn control group and other comparative proportions. It can stably maintain rumen health, achieve efficient substitution for corn, and the synergistic effect of each process step is significant.

[0027] The above are merely specific embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. The scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for the preparation of a complex energy feed based on synergistic saccharification, characterized in that, Includes the following steps: A1. Raw material classification and targeted pretreatment: Pretreatment is carried out according to the differences of raw materials to obtain three types of gradient substrate materials: modified cassava starch material, high sugar liquid base material, and enzymatically hydrolyzed fruit peel and pomace material. The modified cassava starch material is obtained by slightly acid-heat modification of cassava starch; the high-sugar liquid base material is obtained by mixing and diluting molasses and honey; and the enzymatically hydrolyzed fruit peel and pomace material is obtained by compound enzymatic hydrolysis and cell wall breaking of a composite raw material of papaya peel, mango peel, taro peel, and passion fruit pomace. A2. Enzyme-Bacterial Synergistic Gradient Saccharification and Co-fermentation: The three types of pretreated materials are mixed in proportion, and after adjusting the system to obtain a mixed fermentation substrate, a three-step stepwise reaction is carried out sequentially: The first step involves synergistic saccharification using compound enzyme preparations to build a basic energy pool; The second step involves rapid energy solidification and cell enrichment dominated by yeast. The third step is symbiotic fermentation of lactic acid bacteria and Bacillus; A3. Post-processing: The fermented material is spray-dried and pulverized to obtain the finished powdered compound energy feed.

2. The method of preparing a complex energy feed based on synergistic saccharification according to claim 1, characterized in that, In step A1, the mild acid-heat modification pretreatment of cassava starch specifically involves: Cassava starch and water are mixed at a ratio of 1:3 to 1:

5. The pH is adjusted to 4.0-4.5 using food-grade citric acid. The mixture is heated to 65-75℃ and kept at that temperature for 15-30 minutes. Then, it is rapidly cooled to room temperature and the pH is adjusted to 6.0-6.5 using sodium hydroxide to obtain the modified cassava starch material.

3. The method of preparing a complex energy feed based on synergistic saccharification according to claim 2, characterized in that, In step A1, the pretreatment of the high-sugar liquid base material specifically includes: Mix molasses and honey at a fixed weight ratio of 10:1, dilute with warm water at 30-35℃ to a sugar content of 20-25°Bx, stir well to obtain a high sugar liquid base.

4. The method of preparing a complex energy feed based on synergistic saccharification according to claim 3, characterized in that, In step A1, the enzymatic hydrolysis and cell wall disruption pretreatment of the composite fruit peel and pomace specifically involves: Papaya peel, mango peel, taro peel, and passion fruit residue are mixed in a weight ratio of (1-2):(1-2):(2-3):(2-3), washed and cleaned to remove impurities, and then pulverized to 20-40 mesh to obtain composite fruit peel and residue powder. Mix the powder with water at a ratio of 1:4 to 1:6, add a pretreatment compound enzyme at a rate of 0.2-0.5% of the dry weight of the powder, adjust the pH to 4.5-5.0, heat to 45-50℃, and keep warm for 1-2 hours to obtain enzymatically hydrolyzed fruit peel and pomace material. The pretreatment compound enzyme, by weight, includes 5-8 parts cellulase, 3-5 parts pectinase, and 2-3 parts xylanase.

5. The method of preparing a complex energy feed based on synergistic saccharification according to claim 1, characterized by: In step A2, the material mixing and system adjustment specifically involves mixing modified cassava starch, high-sugar liquid base, and enzymatically hydrolyzed fruit peel and pomace in a weight ratio of (2-4):(1-2):(3-5), adding coated fatty acid calcium salt and rumen regulator, and adding clean, mold-free sugarcane straw powder. The powder is then pulverized to a fineness of 30-60 mesh, and the moisture content is adjusted to 50-60%. The mixture is stirred evenly to obtain the mixed fermentation base. The rumen regulating agent is sodium bicarbonate and magnesium oxide. On a dry matter basis, the amount of sodium bicarbonate added is 1.0-1.5 parts and the amount of magnesium oxide added is 0.3-0.5 parts.

6. The method of preparing a complex energy feed based on synergistic saccharification according to claim 5, characterized in that: In step A2, the synergistic saccharification of the compound enzyme preparation specifically involves: Add a saccharification compound enzyme preparation to the mixed fermentation substrate at a rate of 0.3-0.6% of the dry weight of the substrate, adjust the pH to 5.5-6.0, raise the temperature to 50-60℃, and keep the mixture warm while stirring for 2-3 hours. The saccharification compound enzyme preparation comprises, by weight, 6-10 parts of mesophilic α-amylase, 8-12 parts of saccharifying enzyme, and 3-5 parts of exoglucanase.

7. The method of preparing a complex energy feed based on synergistic saccharification according to claim 6, characterized in that: In step A2, the rapid energy solidification and cell enrichment dominated by yeast specifically involves: The material after the first step of saccharification is completed is rapidly cooled to 30-32℃, and highly active brewing yeast is inoculated. The number of live brewing yeast cells is ≥2×10^10 CFU / g, and the inoculation amount is 0.1-0.3% of the total dry weight of the material. Fermentation is carried out under sealed conditions at a constant temperature for 12-18 hours.

8. The method of preparing a complex energy feed based on synergistic saccharification according to claim 7, characterized in that: In step A2, the symbiotic fermentation of lactic acid bacteria and Bacillus specifically involves: Add the compound symbiotic microbial agent to the material after the second fermentation is completed, stir evenly, and then carry out constant temperature anaerobic fermentation at 30-35℃ for 48-72 hours. The pH of the system is controlled at 4.0-4.5 at the end of the fermentation. The compound symbiotic microbial agent is a mixture of Lactobacillus plantarum and Bacillus subtilis in a weight ratio of (2-3):1, with both having a viable count ≥1×10^10 CFU / g, and the inoculum amount is 0.2-0.4% of the total dry weight of the material.

9. Use of a complex energy feed based on synergistic saccharification, characterized in that: The compound energy feed prepared by any one of claims 1-8 is applied to the basal diet of ruminants such as beef cattle, dairy cattle, and sheep. On a dry matter basis, the compound energy feed replaces 30-60% of the corn in the diet without adjusting other diet formulations, thus stably maintaining the rumen health of ruminants.

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