Nutritional lick brick and method of making

Abstract

The present application belongs to the technical field of feed, and particularly relates to a kind of nutrition lick brick and its preparation method.The nutrition lick brick comprises the following raw materials by weight: molasses 20-30 parts, trace element mixture 10-15 parts, sea salt 8-10 parts, capparis zeylanica fruit extract 1-5 parts, and mildew inhibitor 1-3 parts.The lick brick is nutritious and functional, can improve the feed intake and milk yield of dairy cows, enhance the immunity and antioxidant capacity of the body, and has excellent mildew resistance.

Description

Technical Field

[0001] This invention belongs to the field of feed technology, specifically relating to a nutritional lick block and its preparation method. Background Technology

[0002] Currently, nutritional licks are a common product used in ruminant farming to supplement minerals, vitamins and energy. They can effectively improve problems such as unbalanced nutrition, irregular feeding and lack of trace elements in animals. They are convenient to use and have wide applicability, and are widely used in livestock production such as cattle and sheep.

[0003] Existing nutritional licks are mostly made from molasses, salt, and common trace elements as the main raw materials. Their formulas are relatively simple, and they generally suffer from a lack of functional components, a deficiency in natural active health-promoting ingredients, and insufficient nutritional comprehensiveness. This makes it difficult to meet the comprehensive needs of modern aquaculture for improving animal immunity, maintaining health, and enhancing production performance. Furthermore, conventional nutritional licks are susceptible to environmental humidity, temperature, and microbial contamination during storage, transportation, and open-air feeding. This often leads to softening due to moisture absorption, powdering and disintegration, mold growth, and spoilage, reducing product lifespan and feeding effectiveness. It also easily causes gastrointestinal discomfort, decreased immunity, and stunted growth in ruminants due to the accumulation of mycotoxins, seriously impacting aquaculture efficiency.

[0004] In view of the above-mentioned shortcomings of the existing technology, the present invention aims to provide a nutritional lick brick that is nutritionally comprehensive, functionally rich, moisture-resistant, mildew-resistant, and highly stable, as well as its preparation method, so as to overcome the defects of existing products and improve the safety and economy of ruminant animal breeding. Summary of the Invention

[0005] In order to overcome the shortcomings of the prior art, the first objective of the present invention is to provide a nutritional lick block that is nutritionally comprehensive and functional, can increase the feed intake and milk production of dairy cows, enhance the body's immunity and antioxidant capacity, and has excellent anti-mold properties.

[0006] The second objective of this invention is to provide a method for preparing a nutritional licking brick, which is simple in process, convenient in operation, low in cost, and suitable for industrial mass production.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A nutritional licking block contains the following ingredients in parts by weight: 20-30 parts molasses, 10-15 parts trace element mixture, 8-10 parts sea salt, 1-5 parts caper fruit extract, and 1-3 parts anti-mold agent.

[0008] Furthermore, the preparation process of the anti-mildew agent is as follows: The bark algae are ground and homogenized to obtain a homogenate; a compound enzyme is added to the homogenate, followed by enzymatic hydrolysis and centrifugation to collect the hydrolysate; a compound bacterial agent is added to the hydrolysate, followed by fermentation and centrifugation to collect the fermentation broth, thus obtaining the final product.

[0009] Furthermore, the amount of the compound enzyme added is 1500-2000 U / g; the compound enzyme is composed of cellulase, cellobiase and α-amylase in a mass ratio of 1:(0.5-0.8):(0.3-0.5); the enzymatic hydrolysis temperature is 45-55℃ and the time is 20-24h.

[0010] Furthermore, the amount of the compound microbial agent added is (6-10) × 10. 8 CFU / L; the compound microbial agent is composed of Bacillus subtilis and Lactobacillus plantarum in a mass ratio of 1:(1-1.5).

[0011] Furthermore, the fermentation is carried out at a pH of 6.5-6.8 for a duration of 28-32 hours.

[0012] Furthermore, the preparation method of the capernaum fruit extract is as follows: The caper fruit is crushed and sieved to obtain caper fruit powder; an ethanol aqueous solution is added to the caper fruit powder, ultrasonic treatment is performed, water bath extraction is performed, and the extract is collected to obtain the product.

[0013] Furthermore, the mass ratio of the capercato fruit powder to the ethanol aqueous solution is 1:(5-7); the volume fraction of the ethanol aqueous solution is 95%; the ultrasonic treatment time is 20-30 min; and the water bath extraction temperature is 60-70℃ for 1-2 h.

[0014] Furthermore, the trace element mixture is composed of sodium selenite, cobalt chloride, zinc sulfate, ferrous sulfate, manganese sulfate, and potassium iodide in a mass ratio of 1:(5-8):(2.5-3.5):(4.5-5.5):(2-3):(1-3).

[0015] Furthermore, the sea salt has a particle size of 100-300 mesh.

[0016] The preparation method of the above-mentioned nutritional lick brick includes the following steps: The extract of capernaum fruit, a mixture of trace elements, sea salt, and an anti-mold agent are mixed to obtain a mixture; molasses is heated and dissolved, cooled, and then stirred evenly with the mixture, pressed into shape, and dried to obtain the final product.

[0017] Compared with the prior art, the main advantages of the present invention are: 1. This invention provides a nutritional lick block containing molasses, a mixture of trace elements, sea salt, caper fruit extract, and an anti-mold agent. This lick block is nutritionally comprehensive and functionally rich, capable of increasing feed intake and milk production in dairy cows, while also enhancing their immunity and antioxidant capacity, and possessing excellent anti-mold properties.

[0018] 2. This invention improves the growth performance, immunity, and antioxidant capacity of dairy cows by adding caper fruit extract. Caper fruit extract is derived from natural plants, is safe for consumption, and is rich in various natural active nutrients. It possesses pharmacological effects such as anti-inflammatory, antioxidant, and anti-swelling properties, which can enhance animal immunity and comprehensively improve their health.

[0019] 3. This invention improves the anti-mold performance of licking bricks by adding an anti-mold agent. This anti-mold agent is a fermentation broth of bark algae, prepared through a combined enzymatic fermentation process (using cellulase, cellobiase, and α-amylase for enzymatic hydrolysis, followed by fermentation with a compound microbial agent). The raw materials are inexpensive, readily available, green, safe, and residue-free. During the enzymatic fermentation process, the macromolecules in the bark algae are fully decomposed, efficiently releasing active substances such as polyphenols, glycosides, polysaccharides, and organic acids. The polysaccharides form a dense film on the surface of the licking brick, effectively blocking the invasion of external moisture and mold spores; other active ingredients scavenge free radicals, effectively inhibiting the growth of mold and putrefactive microorganisms, thus effectively preventing mold growth on the licking bricks.

[0020] 4. This invention provides a method for preparing a nutritional licking brick. This method is simple, easy to operate, and low in cost, making it suitable for industrial mass production. Detailed Implementation

[0021] The technical solution of the present invention will be further described below with reference to specific embodiments. However, those skilled in the art should understand that the following embodiments are only for illustrating the present invention and should not be regarded as limiting the present invention. Specific conditions not specified in the embodiments are performed according to conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, the reagents or instruments used are all conventional products obtained through commercial channels.

[0022] In this invention, the sea salt has a particle size of 200 mesh; the Bacillus subtilis accession number is CCTCC NO: M2025520; and the Lactobacillus plantarum accession number is CGMCC24691.

[0023] Preparation Example 1 An anti-mildew agent, prepared as follows: After removing impurities and washing the bark algae, draining the water, and grinding it into a slurry, the slurry was homogenized to obtain a homogenate. A compound enzyme, consisting of cellulase, cellobiase, and α-amylase in a mass ratio of 1:0.6:0.4, was added to the homogenate at 50°C for 22 hours. After hydrolysis, the solution was centrifuged at 5000 rpm for 15 minutes and the hydrolysate was collected. A compound microbial agent was then added to the hydrolysate at a concentration of 7 × 10⁻⁶. 8 The CFU / L compound microbial agent consists of Bacillus subtilis and Lactobacillus plantarum in a mass ratio of 1:1.2. It is fermented at pH 6.6 for 30 hours with continuous stirring at 350 rpm during the fermentation process. After the fermentation is completed, the fermentation broth is collected by centrifugation.

[0024] Preparation Example 2 An anti-mildew agent, prepared as follows: After removing impurities and washing the bark algae, draining the water, and grinding it into a slurry, the slurry was homogenized to obtain a homogenate. A compound enzyme, consisting of cellulase, cellobiase, and α-amylase in a mass ratio of 1:0.5:0.3, was added to the homogenate at 1500 U / g. Enzymatic hydrolysis was carried out at 45℃ for 24 h, followed by centrifugation at 5000 rpm for 15 min, and the hydrolysate was collected. A compound microbial agent, at a dosage of 6 × 10⁻⁶, was then added to the hydrolysate. 8 The CFU / L compound microbial agent consists of Bacillus subtilis and Lactobacillus plantarum in a 1:1 mass ratio. It is fermented at pH 6.5 for 28 hours with continuous stirring at 350 rpm during the fermentation process. After fermentation, the fermentation broth is collected by centrifugation.

[0025] Preparation Example 3 An anti-mildew agent, prepared as follows: After removing impurities and washing the bark algae, draining the water, and grinding it into a slurry, the slurry was homogenized to obtain a homogenate. A compound enzyme, consisting of cellulase, cellobiase, and α-amylase in a mass ratio of 1:0.8:0.5, was added to the homogenate at 55°C for 20 hours. After centrifugation at 5000 rpm for 15 minutes, the hydrolysate was collected. A compound microbial agent, at a dosage of 1×10⁻⁶, was then added to the hydrolysate. 9 The CFU / L compound microbial agent consists of Bacillus subtilis and Lactobacillus plantarum in a mass ratio of 1:1.5. It is fermented at pH 6.8 for 32 hours with continuous stirring at 350 rpm during the fermentation process. After the fermentation is completed, the fermentation broth is collected by centrifugation.

[0026] Preparation Example 4 A capercaillie fruit extract, prepared by the following method: Remove impurities from capers, wash, crush, and pass through an 80-mesh sieve to obtain caper fruit powder; add 95% (v / v) ethanol aqueous solution to the caper fruit powder at a mass ratio of 1:6, sonicate for 25 min, and then extract in a 65℃ water bath for 1.5 h. Collect the extract to obtain the final product.

[0027] Preparation Example 5 A capercaillie fruit extract, prepared by the following method: Remove impurities from capers, wash, crush, and pass through an 80-mesh sieve to obtain caper fruit powder; add 95% (v / v) ethanol aqueous solution to the caper fruit powder at a mass ratio of 1:5, sonicate for 20 min, and then extract in a 60℃ water bath for 2 h. Collect the extract to obtain the final product.

[0028] Preparation Example 6 A capercaillie fruit extract, prepared by the following method: Remove impurities from capers, wash, crush, and pass through an 80-mesh sieve to obtain caper fruit powder; add 95% (v / v) ethanol aqueous solution to the caper fruit powder at a mass ratio of 1:7, sonicate for 30 min, then extract in a 70℃ water bath for 1 h, and collect the extract to obtain the final product.

[0029] Example 1 A nutritional licking block contains the following raw materials in parts by weight: 22 parts molasses, 14 parts trace element mixture, 9 parts sea salt, 3 parts capercaillie fruit extract of Preparation Example 4, and 2 parts anti-mold agent of Preparation Example 1; wherein the trace element mixture is composed of sodium selenite, cobalt chloride, zinc sulfate, ferrous sulfate, manganese sulfate, and potassium iodide in a mass ratio of 1:6:3:5:2.5:2.

[0030] The preparation method of the above-mentioned nutritional lick brick includes the following steps: The extract of capernaum fruit, a mixture of trace elements, sea salt and an anti-mold agent are mixed evenly to obtain a mixture; molasses is heated to dissolve, cooled and added to a mixer, then the mixture is added, stirred evenly and placed into a pressing mold to press into licking bricks, which are then dried at 38°C, with a specification of 5kg / brick.

[0031] Example 2 A nutritional licking block contains the following raw materials in parts by weight: 30 parts molasses, 15 parts trace element mixture, 10 parts sea salt, 5 parts capercailli fruit extract of Preparation Example 5, and 3 parts anti-mold agent of Preparation Example 2; wherein the trace element mixture is composed of sodium selenite, cobalt chloride, zinc sulfate, ferrous sulfate, manganese sulfate, and potassium iodide in a mass ratio of 1:8:3.5:5.5:3:3.

[0032] The preparation method of the above-mentioned nutritional lick brick includes the following steps: The extract of capernaum fruit, a mixture of trace elements, sea salt and an anti-mold agent are mixed evenly to obtain a mixture. Molasses is heated to dissolve it, cooled and added to a mixer, then the mixture is added and stirred evenly. The mixture is then placed in a pressing mold and pressed into licking bricks. The bricks are dried at 40°C, with a specification of 5kg / brick.

[0033] Example 3 A nutritional licking block comprises the following raw materials in parts by weight: 20 parts molasses, 10 parts trace element mixture, 8 parts sea salt, 1 part capercaillie fruit extract of Preparation Example 6, and 1 part anti-mold agent of Preparation Example 3. The trace element mixture consists of sodium selenite, cobalt chloride, zinc sulfate, ferrous sulfate, manganese sulfate, and potassium iodide in a mass ratio of 1:5:2.5:4.5:2:1.

[0034] The preparation method of the above-mentioned nutritional lick brick includes the following steps: The extract of capernaum fruit, a mixture of trace elements, sea salt and an anti-mold agent are mixed evenly to obtain a mixture; molasses is heated to dissolve, cooled and added to a mixer, then the mixture is added, stirred evenly and placed into a pressing mold to press into licking bricks, which are then dried at 35°C, with a specification of 5kg / brick.

[0035] Comparative Example 1 The difference between this comparative example and Example 1 is that no anti-mold agent was added.

[0036] Comparative Example 2 The difference between this comparative example and Example 1 is that no capernaum fruit extract was added.

[0037] Experimental Example 1 1.1 Experimental Animals Ninety healthy lactating Holstein cows with similar weight, parity, number of days in lactation, and milk production were selected and randomly divided into six groups of 15 cows each: control group, Example 1 group, Example 2 group, Example 3 group, Comparative Example 1 group, and Comparative Example 2 group.

[0038] 1.2 Experimental Design The trial lasted 42 days, including a 7-day pre-trial period and a 35-day main trial period. All groups of dairy cows received the same basal diet and feeding management, with free access to feed and water. The barn environment, feeding times, and disinfection procedures were kept consistent. The basal diet composition (dry matter) was: alfalfa 18wt%, oat hay 20wt%, corn silage 22wt%, and concentrate 40wt%. The concentrate composition was: corn 48wt%, soybean meal 14wt%, cottonseed meal 11wt%, brewer's grains 10.6wt%, corn husks 9wt%, wheat bran 3wt%, sodium bicarbonate 0.85wt%, dicalcium phosphate 0.6wt%, salt 0.75wt%, magnesium oxide 0.4wt%, and premix 1.8wt%. Each kilogram of premix contains: calcium 380mg, magnesium 370mg, phosphorus 350mg, sodium 340mg, zinc 25mg, vitamin E 19mg, manganese 14mg, copper 3mg, cobalt 0.22mg, iodine 0.8mg, selenium 0.32mg, vitamin A 4500IU, vitamin D 800IU, with the balance being talc.

[0039] The treatments for each experimental group were as follows: Control group: No supplemental feeding with any food licks; Example 1 group: Free licking of the nutrient licking brick prepared in Example 1; Example 2 group: Free licking of the nutrient licking brick prepared in Example 2; Example 3 group: Free licking of the nutrient licking brick prepared in Example 3; Comparative Example 1: Free licking of the nutrient licking brick prepared in Comparative Example 1; Comparative Example 2: Free licking of the nutritional licking brick prepared in Comparative Example 2.

[0040] Licks are hung in designated locations in the cattle shed to ensure that each cow can lick them freely. The licking situation is observed daily and licks are replenished in a timely manner.

[0041] 1.3 Index Measurement 1.3.1 Growth Indicators and Milk Production Performance During the trial period, feed intake of each group of dairy cows was recorded at fixed times each day, and the average daily feed intake was calculated. Milk production was also recorded daily, and the average daily milk production during the trial period was calculated. The incidence of pica was also assessed, and the results are shown in Table 1.

[0042] 1.3.2 Serum biochemical and immune indicators On day 35 of the trial period, before morning feeding, 10 mL of blood was collected from the tail vein of each cow, allowed to stand at room temperature for 30 min, centrifuged at 3000 r / min for 15 min to separate the serum, and stored at -20℃ for later use.

[0043] Serum biochemical indicators: Total protein (TP), albumin (ALB), blood urea nitrogen (BUN), total cholesterol (TC), and triglycerides (TG) were measured using a fully automated biochemical analyzer and corresponding reagent kits. The results are shown in Table 2.

[0044] Serum immune markers: Immunoglobulin G (IgG), immunoglobulin M (IgM), interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), and interleukin-1β (IL-1β) were measured by enzyme-linked immunosorbent assay (ELISA). The results are shown in Table 3.

[0045] Table 1 Table 2 Table 3 Table 1 shows that, compared with the control group, the average daily feed intake and milk yield of dairy cows in Examples 1-3 were significantly increased, and the incidence of pica decreased to 0%. Compared with Example 1, Comparative Example 2 lacked capernaum fruit extract, resulting in significantly reduced feed intake and milk yield, and a higher incidence of pica. The results indicate that capernaum fruit extract in the nutritional lick of this invention is a key active ingredient for improving dairy cow production performance.

[0046] Table 2 shows that, compared with the control group, the levels of BUN, TC, and TG in the serum of dairy cows in Examples 1-3 were significantly increased, while the levels of TP and ALB were significantly decreased. This indicates that the nutritional lick of the present invention can regulate protein and lipid metabolism in dairy cows, promote amino acid decomposition and utilization, and lipid synthesis. Compared with Example 1, the levels of BUN, TC, and TG in the serum of dairy cows in Comparative Example 2 were decreased, while the levels of TP and ALB were increased. This indicates that capernaum fruit extract is the main functional component causing changes in serum biochemical indicators.

[0047] Table 3 shows that, compared with the control group, the serum IgG and IgM levels in groups 1-3 of the present invention were significantly increased, while the levels of pro-inflammatory cytokines IL-6, TNF-α, and IL-1β were significantly decreased, indicating that the nutritional lick of the present invention can enhance the humoral immune function of dairy cows and inhibit the inflammatory response. Compared with group 1 of the present invention, the serum IgG and IgM levels in group 2 of the present invention were decreased, while the levels of pro-inflammatory cytokines IL-6, TNF-α, and IL-1β were increased. The results confirm that capernaum fruit extract is the core active ingredient for enhancing immunity and anti-inflammatory effects.

[0048] Experimental Example 2 2.1 Experimental Design Two typical high-risk environments were set up, and the licking bricks obtained from the examples or comparative examples were placed continuously for 30 days to simulate actual storage and open-air feeding scenarios.

[0049] The simulated moist licking environment conditions were: temperature 25±1℃, relative humidity 60±5%, and 2% cow saliva was sprayed evenly every day to simulate long-term moist licking conditions.

[0050] The conditions for a high-humidity environment prone to mold growth are: light-proof, sealed, and unventilated, with a temperature of 25±1℃ and a relative humidity of 70±5%, to simulate a high-temperature and high-humidity storage environment.

[0051] 2.2 Test Method The samples were processed according to the method of GB / T 36858-2018 and the amount of aflatoxin (AFB1) generated in the lick bricks was determined. The results are shown in Table 4.

[0052] Table 4 Table 4 shows that after 30 days of continuous placement in simulated humid and high-humidity environments, no aflatoxin AFB1 was detected in the licking bricks of Examples 1 and 2. In Example 3, trace amounts of AFB1 were detected only in the high-humidity environment. However, in Comparative Example 1 (without added anti-mold agent), the AFB1 content was as high as 113.64±8.12 μg / kg and 286.77±15.34 μg / kg in the two environments, respectively. In Comparative Example 2 (without added capernaum fruit extract), 4.91±1.26 μg / kg was detected in the high-humidity environment, but not in the licking environment. These results indicate that the anti-mold agent in the enzymatic hydrolysis fermentation broth of bark algae used in this invention can significantly inhibit mold growth and aflatoxin production.

[0053] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. The basic principles and main features of the present invention have been described above with specific implementation schemes. Based on the present invention, some modifications or substitutions can be made, but these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of protection claimed by the present invention.

Claims

1. A nutritional licking block, characterized in that, It contains the following ingredients by weight: 20-30 parts molasses, 10-15 parts trace element mixture, 8-10 parts sea salt, 1-5 parts capercato fruit extract, and 1-3 parts anti-mold agent.

2. The nutritional licking block according to claim 1, characterized in that, The preparation process of the anti-mildew agent is as follows: The bark algae are ground and homogenized to obtain a homogenate; a compound enzyme is added to the homogenate, followed by enzymatic hydrolysis and centrifugation to collect the hydrolysate; a compound bacterial agent is added to the hydrolysate, followed by fermentation and centrifugation to collect the fermentation broth, thus obtaining the final product.

3. The nutritional licking block according to claim 2, characterized in that, The amount of the compound enzyme added is 1500-2000 U / g; the compound enzyme is composed of cellulase, cellobiase and α-amylase in a mass ratio of 1:(0.5-0.8):(0.3-0.5); the enzymatic hydrolysis temperature is 45-55℃ and the time is 20-24h.

4. The nutritional licking block according to claim 2, characterized in that, The amount of the compound microbial agent added is (6-10)×10. 8 CFU / L; the compound microbial agent is composed of Bacillus subtilis and Lactobacillus plantarum in a mass ratio of 1:(1-1.5).

5. The nutritional licking block according to claim 2, characterized in that, The fermentation process takes place at a pH of 6.5-6.8 for 28-32 hours.

6. The nutritional licking block according to claim 1, characterized in that, The preparation method of the capernaum fruit extract is as follows: The caper fruit is crushed and sieved to obtain caper fruit powder; an ethanol aqueous solution is added to the caper fruit powder, ultrasonic treatment is performed, water bath extraction is performed, and the extract is collected to obtain the product.

7. The nutritional licking block according to claim 6, characterized in that, The mass ratio of the capercato fruit powder to the ethanol aqueous solution is 1:(5-7); the volume fraction of the ethanol aqueous solution is 95%; the ultrasonic treatment time is 20-30 min; the water bath extraction temperature is 60-70℃ and the time is 1-2 h.

8. The nutritional licking block according to claim 1, characterized in that, The trace element mixture is composed of sodium selenite, cobalt chloride, zinc sulfate, ferrous sulfate, manganese sulfate, and potassium iodide in a mass ratio of 1:(5-8):(2.5-3.5):(4.5-5.5):(2-3):(1-3).

9. The nutritional licking block according to claim 1, characterized in that, The sea salt has a particle size of 100-300 mesh.

10. A method for preparing a nutritional licking block according to any one of claims 1-9, characterized in that, Includes the following steps: The extract of capernaum fruit, a mixture of trace elements, sea salt, and an anti-mold agent are mixed to obtain a mixture; molasses is heated and dissolved, cooled, and then stirred evenly with the mixture, pressed into shape, and dried to obtain the final product.

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