A fermented ginger leaf feed for improving pig production performance, its preparation method and application

Abstract

This invention relates to a fermented ginger leaf feed for improving pig production performance, its preparation method, and its application. The raw materials for preparing the fermented ginger leaf feed, by weight, include 35-45 parts ginger stems and leaves, 20-30 parts *Vernicia fordii* meal, 2-6 parts corn flour, 3-10 parts biomass straw, 5-8 parts potato flour, 3-5 parts fish meal, 3-7 parts green vegetable flour, 2-5 parts perilla oil, 3-8 parts apple pomace, 1-3 parts honey, 1-3 parts eggshell powder, and 3-5 parts mixed fermentation agent. This invention utilizes a scientific combination of ginger stems and leaves with *Vernicia fordii* fruit meal, supplemented with various other raw materials to construct a compound fermented feed. This feed undergoes a three-stage fermentation process involving aerobic, facultative anaerobic, and deep post-ripening stages to produce fermented ginger leaf feed. This feed significantly improves the reproductive performance of pregnant sows, significantly enhances the quality of colostrum, and significantly improves the semen quality of boars. It comprehensively improves the production performance of pig herds from both sow and boar perspectives, demonstrating high industrial application value and promising prospects for promotion.

Description

Technical Field

[0001] This invention belongs to the field of feed additive technology, specifically relating to a fermented ginger leaf feed for improving pig production performance, its preparation method, and its application. Background Technology

[0002] Ginger (Zingiber officinale Rosc.) stems and leaves are byproducts of the above-ground parts of ginger after harvesting. Ginger stems and leaves are rich in dietary fiber and have high nutritional value. However, a large amount of ginger stems and leaves are still often discarded or burned directly, which not only wastes resources but also causes environmental pollution. Furthermore, due to the coarse texture and high cellulose content of ginger stems and leaves, they are not palatable when fed directly and have low digestibility and absorption rates, which has led to limited research on their systematic application in pig feed.

[0003] Xanthoceras sorbifolium Bunge is the residue left after pressing Xanthoceras sorbifolium for oil. It has a high protein content and contains essential amino acids, including lysine and methionine, making it a high-quality plant protein feed ingredient. However, the residual oil content in Xanthoceras sorbifolium Bunge is high, and its direct use in pig feed can easily lead to rancidity due to oil oxidation, which can affect the quality of the feed.

[0004] Bio-fermented feed is an effective method that uses microorganisms and compound enzymes as fermenting agents to transform feed raw materials into high-quality feed with good palatability and high nutritional value. In recent years, the application of fermented feed in pig production has become increasingly widespread. Its application helps to reduce the use of antibiotics and is in line with the development direction of green farming. However, at present, there are no reports on the systematic preparation of compound fermented feed by scientifically combining ginger stems and leaves with *Vernicia fordii* meal. Based on this, the present invention provides a ginger leaf fermented feed for improving pig production performance, its preparation method and application. Summary of the Invention

[0005] The purpose of this invention is to solve the above-mentioned problems and provide a ginger leaf fermented feed for improving pig production performance, its preparation method and application.

[0006] The present invention achieves the above objectives through the following technical solutions: This invention provides a method for preparing fermented ginger leaf feed to improve pig production performance. The raw materials for preparing the fermented ginger leaf feed, by weight, include 35-45 parts ginger stems and leaves, 20-30 parts *Vernicia fordii* meal, 2-6 parts corn flour, 3-10 parts biomass straw, 5-8 parts potato flour, 3-5 parts fish meal, 3-7 parts green vegetable flour, 2-5 parts perilla oil, 3-8 parts apple pomace, 1-3 parts honey, 1-3 parts eggshell powder, and 3-5 parts mixed fermentation agent. The preparation method includes the following steps: Step 1: Quick-freeze ginger stems and leaves with liquid nitrogen, then thaw them in microwave to obtain pre-treated ginger stems and leaves. Crush the pre-treated ginger stems and leaves and mix them with apple pomace. Let them stand at room temperature to obtain mixture 1. Step 2: Use supercritical CO2 to extract the residual oil from the *Sapindus mukorossi* meal, and then mix the defatted *Sapindus mukorossi* meal with corn flour, biomass straw, potato flour, fish meal, vegetable powder, perilla oil, and eggshell powder to obtain mixture 2. Step 3: Mix Mixture 1 and Mixture 2 evenly to obtain fermentation mixture, adjust its moisture content to 50%-60%, add part of mixed fermentation inoculum, and carry out aerobic fermentation to obtain fermentation product 1; Step 4: After mixing fermentation product 1 with honey evenly, add the remaining mixed fermentation agent and undergo facultative anaerobic fermentation to obtain fermentation product 2. Step 5: Transfer fermentation product 2 to a sealed, anaerobic environment for deep post-fermentation to obtain the final fermentation product. After inactivation, drying, crushing, and sieving, the final fermentation product is used to obtain ginger leaf fermented feed that improves pig production performance.

[0007] As a further optimization of the present invention, the mixed fermentation agent includes *Trichoderma viride*, *Rhodopseudomonas palustris*, and *Lactobacillus casei* in a mass ratio of (0.5-1.5):(1-1.8):(0.6-1.2).

[0008] As a further optimization of the present invention, in step one, the liquid nitrogen quick-freezing is to quick-freeze ginger stems and leaves in liquid nitrogen at -196℃ for 3-5 minutes; The microwave thawing process involves placing the ginger stems and leaves, which have been flash-frozen in liquid nitrogen, into a microwave field with a working frequency of 2450MHz and a power of 800W for 30-45 seconds for microwave thawing.

[0009] As a further optimization of the present invention, in step two, the supercritical CO2 extraction pressure is 22-28 MPa, the temperature is 35-45℃, and the time is 1-3 h, and the defatting rate of the defatted *Vernicia fordii* meal is ≥95%.

[0010] As a further optimization of the present invention, in step three, the aerobic fermentation is carried out at 37-42℃, 4-8 rpm, and 0.5-1 vvm aeration for 20-30 hours.

[0011] As a further optimization of the present invention, in step four, the facultative anaerobic fermentation is carried out at 32-35℃, 1-3 rpm rotation speed, and 0.1-0.5 vvm aeration rate for 42-54 hours.

[0012] As a further optimization of the present invention, in step five, the deep post-fermentation is carried out at 15-20℃ for 90-100 hours, during which the pile is turned over and aerated once every 12-24 hours for 10-20 minutes each time.

[0013] The present invention also provides a fermented ginger leaf feed for improving pig production performance, which is prepared by the method described above.

[0014] The present invention also provides an application of the ginger leaf fermented feed for improving pig production performance as described above, wherein the improvement of pig production performance includes sow reproductive performance, colostrum quality of lactating sows and semen quality of boars. The sow reproductive performance includes litter live birth rate, piglet birth weight, and piglet weaning weight. The quality of the colostrum from the lactating sow includes immunoglobulins IgA and IgG, as well as milk fat, milk protein, and lactose. The quality of the boar semen includes sperm density, sperm motility, and sperm abnormality rate.

[0015] As a further optimization of the present invention, the amount of ginger leaf fermented feed that improves pig production performance added to the basal diet is 30-40 wt%.

[0016] The beneficial effects of this invention are as follows: 1) This invention scientifically combines ginger stems and leaves with *Vernicia fordii* fruit meal, and supplements it with other raw materials to construct a compound fermented feed. Then, through a three-stage stepwise fermentation process of aerobic, facultative anaerobic, and deep post-ripening, ginger leaf fermented feed is prepared. It can significantly improve the reproductive performance of pregnant sows, significantly improve the quality of colostrum in sows, and significantly improve the semen quality of boars. It can comprehensively improve the production performance of pig herds from both the sow and boar dimensions, and has extremely high industrial application value and promotion prospects. 2) This invention uses liquid nitrogen quick-freezing and microwave thawing technology to process ginger stems and leaves, and supercritical CO2 extraction technology to defatt the *Vernicia fordii* fruit meal. Combined with a three-stage fermentation process of aerobic, facultative anaerobic, and deep post-ripening, the resulting fermented ginger leaf feed, when added at 30-40 wt% to the basal diet, can significantly increase the immunoglobulin content, milk fat, and milk protein levels in sow colostrum, reduce lactose content, and significantly increase litter live birth rate, piglet birth weight, and weaning weight. It can also significantly improve sperm density and sperm motility in boars and reduce sperm abnormality rate. It has broad industrial application prospects in improving pig herd reproductive performance, promoting the resource utilization of agricultural by-products, and promoting green and healthy breeding. Detailed Implementation

[0017] The present application will now be described in further detail. It should be noted that the following specific embodiments are only used to further illustrate the present application and should not be construed as limiting the scope of protection of the present application. Those skilled in the art can make some non-essential improvements and adjustments to the present application based on the above application content.

[0018] I. Materials 1. Ginger stems and leaves: The stems and leaves of ginger (Zingiber officinale Rosc.) are byproducts of the above-ground parts of ginger after harvesting; 2. Xanthoceras sorbifolium meal: A byproduct of oil extraction from Xanthoceras sorbifolium Bunge; 3. Mixed fermentation inoculum: including *Trichoderma viride* in a mass ratio of (0.5-1.5):(1-1.8):(0.6-1.2) (purchased from Wuhan Jiyesheng Chemical Co., Ltd., with a viable count of 2.8 × 10⁻⁶). 9 CFU / g), Rhodopseudomonas palustris (purchased from Wuhan Beileye Biomedical Technology Co., Ltd., viable count 2.3×10⁻⁶). 9 CFU / g), Lactobacillus casei (purchased from Shenzhen Lefu Biotechnology Co., Ltd., viable count 2.6×10⁻⁶). 9 CFU / g); In the following embodiments and comparative examples of the present invention, *Trichoderma viride*, *Rhodopseudomonas palustris*, and *Lactobacillus casei* were used in a mass ratio of 0.6:1.5:1. 4. Premixed feed: Purchased from Chongqing Fantesite Biotechnology Co., Ltd., with 83% active ingredients.

[0019] Unless otherwise specified, the methods used in this invention are conventional methods known to those skilled in the art, and the raw materials and reagents used are commercially available products.

[0020] II. Methods Example 1

[0021] In this embodiment, a method for preparing fermented ginger leaf feed to improve pig production performance is provided. The raw materials, by weight, include 35 parts ginger stems and leaves, 30 parts *Vernicia fordii* meal, 2 parts corn flour, 3 parts biomass straw, 5 parts potato flour, 3 parts fish meal, 3 parts green vegetable powder, 3.8 parts perilla oil, 6.4 parts apple pomace, 2.4 parts honey, 2.1 parts eggshell powder, and 4.3 parts mixed fermentation agent. The preparation method includes the following steps: Step 1: Quick-freeze ginger stems and leaves in liquid nitrogen at -196℃ for 4 minutes, then microwave thaw them in a microwave field with a working frequency of 2450MHz and a power of 800W for 40 seconds to obtain pre-treated ginger stems and leaves. Crush the pre-treated ginger stems and leaves (particle size of 0.5-1cm) and mix them with apple pomace. Let them stand at room temperature for 3 hours to obtain mixture 1. Step 2: Extract the residual oil from the *Sapindus mukorossi* meal using supercritical CO2 extraction. The supercritical CO2 extraction pressure is 25 MPa, the temperature is 42℃, and the time is 1.5 h. The defatting rate of the defatted *Sapindus mukorossi* meal is ≥95% (96.8% in this application). The defatted *Sapindus mukorossi* meal is then mixed evenly with corn flour, biomass straw, potato flour, fish meal, vegetable flour, perilla oil, and eggshell powder to obtain mixture two. Step 3: After uniformly mixing Mixture 1 and Mixture 2 to obtain fermentation mixture, adjust its moisture content to 52%, add part of the mixed fermentation inoculant (40% of the total mass of the mixed fermentation inoculant), and ferment aerobicly for 28 hours at 40℃, 6 rpm, and 1 vvm aeration (gas is air) to obtain fermentation product 1. Step 4: After mixing fermentation product 1 with honey evenly, add the remaining mixed fermentation agent and ferment facultatively at 32℃, 1 rpm, and 0.2 vvm aeration (the gas is air, i.e., 0.2 liters of air are introduced per minute per liter of fermentation product) for 48 hours to obtain fermentation product 2. Step 5: Transfer fermentation product 2 to a sealed, anaerobic environment and allow it to undergo deep post-fermentation at 16°C for 96 hours to obtain the final fermentation product. During this period, the pile is turned over every 12 hours for 15 minutes each time. The final fermentation product is then inactivated, dried, crushed, and passed through a 100-mesh sieve to obtain ginger leaf fermented feed that improves pig production performance.

[0022] Example 2

[0023] In this embodiment, a method for preparing fermented ginger leaf feed to improve pig production performance is provided. The raw materials for preparation, by weight, include 39 parts ginger stems and leaves, 23 parts *Vernicia fordii* meal, 3 parts corn flour, 5 parts biomass straw, 6 parts potato flour, 4.2 parts fish meal, 3.5 parts green vegetable powder, 2.8 parts perilla oil, 5.5 parts apple pomace, 2.5 parts honey, 1.5 parts eggshell powder, and 4 parts mixed fermentation agent. The preparation method is consistent with that in Example 1.

[0024] Example 3

[0025] In this embodiment, a method for preparing fermented ginger leaf feed to improve pig production performance is provided. The raw materials for preparation, by weight, include 45 parts ginger stems and leaves, 20 parts *Vernicia fordii* meal, 5 parts corn flour, 3 parts biomass straw, 5 parts potato flour, 3 parts fish meal, 3 parts green vegetable powder, 3.2 parts perilla oil, 4.6 parts apple pomace, 2.2 parts honey, 1.8 parts eggshell powder, and 4.2 parts mixed fermentation agent. The preparation method is consistent with that in Example 1.

[0026] Comparative Example 1 This comparative example provides a method for preparing fermented ginger leaf feed to improve pig production performance. The raw materials, by weight, include 39 parts ginger stems and leaves, 23 parts *Vernicia fordii* meal, 3 parts corn flour, 5 parts biomass straw, 6 parts potato flour, 4.2 parts fish meal, 3.5 parts green vegetable powder, 2.8 parts perilla oil, 5.5 parts apple pomace, 2.5 parts honey, 1.5 parts eggshell powder, and 4 parts mixed fermentation agent. The preparation method includes the following steps: Step 1: Crush ginger stems and leaves (particle size 0.5-1cm) and mix with apple pomace. Let stand at room temperature for 3 hours to obtain mixture 1. Step 2: Mix the *Vernicia fordii* meal (with a defatting rate of 88%) with corn flour, biomass straw, potato flour, fish meal, vegetable flour, perilla oil, and eggshell powder until evenly mixed to obtain mixture 2; Step 3: After uniformly mixing Mixture 1 and Mixture 2 to obtain fermentation mixture, adjust its moisture content to 52%, add part of the mixed fermentation inoculant (40% of the total mass of the mixed fermentation inoculant), and ferment aerobicly for 28 hours at 40℃, 6 rpm, and 1 vvm aeration (gas is air) to obtain fermentation product 1. Step 4: After mixing fermentation product 1 with honey evenly, add the remaining mixed fermentation agent and carry out facultative anaerobic fermentation at 32℃, 1 rpm, and 0.2 vvm aeration (gas is air) for 48 hours to obtain fermentation product 2. Step 5: Transfer fermentation product 2 to a sealed, anaerobic environment and allow it to undergo deep post-fermentation at 16°C for 96 hours to obtain the final fermentation product. During this period, the pile is turned over every 12 hours for 15 minutes each time. The final fermentation product is then inactivated, dried, crushed, and passed through a 100-mesh sieve to obtain ginger leaf fermented feed that improves pig production performance.

[0027] Comparative Example 2 This comparative example provides a method for preparing fermented ginger leaf feed to improve pig production performance. The raw materials, by weight, include 35 parts ginger stems and leaves, 30 parts *Vernicia fordii* meal, 2 parts corn flour, 3 parts biomass straw, 5 parts potato flour, 3 parts fish meal, 3 parts green vegetable powder, 3.8 parts perilla oil, 6.4 parts apple pomace, 2.4 parts honey, 2.1 parts eggshell powder, and 4.3 parts mixed fermentation agent. The preparation method includes the following steps: Step 1: Crush ginger stems and leaves (particle size 0.5-1cm) and mix with apple pomace. Let stand at room temperature for 3 hours to obtain mixture 1. Step 2: Extract the residual oil from the *Sapindus mukorossi* meal using supercritical CO2 extraction. The supercritical CO2 extraction pressure is 25 MPa, the temperature is 42℃, and the time is 1.5 h. The defatting rate of the defatted *Sapindus mukorossi* meal is ≥95% (96.8% in this application). The defatted *Sapindus mukorossi* meal is then mixed evenly with corn flour, biomass straw, potato flour, fish meal, vegetable flour, perilla oil, and eggshell powder to obtain mixture two. Step 3: After uniformly mixing Mixture 1 and Mixture 2 to obtain fermentation mixture, adjust its moisture content to 52%, add part of the mixed fermentation inoculant (40% of the total mass of the mixed fermentation inoculant), and ferment aerobicly for 28 hours at 40℃, 6 rpm, and 1 vvm aeration (gas is air) to obtain fermentation product 1. Step 4: After mixing fermentation product 1 with honey evenly, add the remaining mixed fermentation agent and ferment facultatively at 32℃, 1 rpm, and 0.2 vvm aeration (the gas is air, i.e., 0.2 liters of air are introduced per minute per liter of fermentation product) for 48 hours to obtain fermentation product 2. Step 5: Transfer fermentation product 2 to a sealed, anaerobic environment and allow it to undergo deep post-fermentation at 16°C for 96 hours to obtain the final fermentation product. During this period, the pile is turned over every 12 hours for 15 minutes each time. The final fermentation product is then inactivated, dried, crushed, and passed through a 100-mesh sieve to obtain ginger leaf fermented feed that improves pig production performance.

[0028] Comparative Example 3 This comparative example provides a method for preparing fermented ginger leaf feed to improve pig production performance. The raw materials, by weight, include 35 parts ginger stems and leaves, 30 parts *Vernicia fordii* meal, 2 parts corn flour, 3 parts biomass straw, 5 parts potato flour, 3 parts fish meal, 3 parts green vegetable powder, 3.8 parts perilla oil, 6.4 parts apple pomace, 2.4 parts honey, 2.1 parts eggshell powder, and 4.3 parts mixed fermentation agent. The preparation method includes the following steps: Step 1: Quick-freeze ginger stems and leaves in liquid nitrogen at -196℃ for 4 minutes, then microwave thaw them in a microwave field with a working frequency of 2450MHz and a power of 800W for 40 seconds to obtain pre-treated ginger stems and leaves. Crush the pre-treated ginger stems and leaves (particle size of 0.5-1cm) and mix them with apple pomace. Let them stand at room temperature for 3 hours to obtain mixture 1. Step 2: Mix the *Vernicia fordii* meal with corn flour, biomass straw, potato flour, fish meal, vegetable flour, perilla oil, and eggshell powder until homogeneous to obtain mixture 2; Step 3: After uniformly mixing Mixture 1 and Mixture 2 to obtain fermentation mixture, adjust its moisture content to 52%, add part of the mixed fermentation inoculant (40% of the total mass of the mixed fermentation inoculant), and ferment aerobicly for 28 hours at 40℃, 6 rpm, and 1 vvm aeration (gas is air) to obtain fermentation product 1. Step 4: After mixing fermentation product 1 with honey evenly, add the remaining mixed fermentation agent and ferment facultatively at 32℃, 1 rpm, and 0.2 vvm aeration (the gas is air, i.e., 0.2 liters of air are introduced per minute per liter of fermentation product) for 48 hours to obtain fermentation product 2. Step 5: Transfer fermentation product 2 to a sealed, anaerobic environment and allow it to undergo deep post-fermentation at 16°C for 96 hours to obtain the final fermentation product. During this period, the pile is turned over every 12 hours for 15 minutes each time. The final fermentation product is then inactivated, dried, crushed, and passed through a 100-mesh sieve to obtain ginger leaf fermented feed that improves pig production performance.

[0029] Comparative Example 4 In this comparative example, a method for preparing fermented ginger leaf feed to improve pig production performance is provided. The raw materials for preparation, by weight, include 39 parts mulberry leaves, 23 parts *Vernicia fordii* meal, 3 parts corn flour, 5 parts biomass straw, 6 parts potato flour, 4.2 parts fish meal, 3.5 parts green vegetable powder, 2.8 parts perilla oil, 5.5 parts apple pomace, 2.5 parts honey, 1.5 parts eggshell powder, and 4 parts mixed fermentation agent. The preparation method is the same as in Example 2.

[0030] Comparative Example 5 In this comparative example, a method for preparing fermented ginger leaf feed to improve pig production performance is provided. The raw materials for preparation, by weight, include 39 parts ginger stems and leaves, 23 parts peanut meal, 3 parts corn flour, 5 parts biomass straw, 6 parts potato flour, 4.2 parts fish meal, 3.5 parts green vegetable powder, 2.8 parts perilla oil, 5.5 parts apple pomace, 2.5 parts honey, 1.5 parts eggshell powder, and 4 parts mixed fermentation agent. The preparation method is the same as in Example 2.

[0031] Comparative Example 6 In this comparative example, a method for preparing fermented ginger leaf feed to improve pig production performance is provided. The raw materials for preparation, by weight, include 39 parts mulberry leaves, 23 parts peanut meal, 3 parts corn flour, 5 parts biomass straw, 6 parts potato flour, 4.2 parts fish meal, 3.5 parts green vegetable powder, 2.8 parts perilla oil, 5.5 parts apple pomace, 2.5 parts honey, 1.5 parts eggshell powder, and 4 parts mixed fermentation agent. The preparation method is the same as in Example 2.

[0032] III. Experiment The ginger leaf fermented feed for improving pig production performance in Examples 1-3 and Comparative Examples 1-6 was added to the basal diet at a rate of 30-40 wt% (35.3 wt% in the following experiments). After mixing with water and adding it evenly, the feed was placed in the feeding trough (wet feed). Pigs had free access to feed and water. During the experiment, the feeding and management methods for each group were exactly the same, and routine farm management measures were followed for immunization, deworming, and daily disinfection. The composition and nutritional level of the basal diet are shown in Table 1 below: Table 1. Composition and nutrient levels of the basal diet

[0033] 3.1 Reproductive performance test of sows of the Six White pigs Healthy Liubai sows (second litter) in late pregnancy (100 days) were selected and randomly divided into 9 groups, with 4 replicates in each group and 4 pigs in each replicate. These were Example 1-3 and Comparative Examples 1-6. The experimental period was from day 100 of gestation to day 21 of lactation.

[0034] Record the total number of piglets in a litter, the number of live piglets in a litter, and the birth weight (kg) and weaning weight (kg) of the piglets from the pregnant sows. Calculate the litter live rate (%). The formula for calculating the litter live rate is (total number of piglets in a litter / number of live piglets in a litter) × 100%. The experimental data are shown in Table 2 below. Table 2. Statistical data on the reproductive performance of Liubai sows

[0035] Experimental conclusions: Comparison showed that the litter survival rate, birth weight, and weaning weight of groups 1-3 were significantly better than those of groups 1-6. Among them, group 2 of the present invention performed the best. The results indicate that the synergistic combination of ginger stems and leaves with *Vernicia fordii* fruit meal, combined with liquid nitrogen quick-freezing, microwave thawing pretreatment, and supercritical CO2 extraction and defatting treatment, can effectively improve the reproductive performance of pregnant and lactating sows and promote the growth and development of piglets.

[0036] On the day of farrowing, 10 mL of teat milk from each of the three locations (before, during, and after farrowing) was collected from each experimental sow and mixed thoroughly. 10 mL of this mixture was centrifuged at 3000 rpm for 25 minutes at 4°C. The whey sample was used to determine the immunoglobulins (IgA and IgG) in colostrum, expressed in μg / mL. The average values ​​are shown in the table below. The remaining 20 mL was used to determine the mass percentages of milk components such as milk fat, milk protein, and lactose in the milk, expressed as %. The average values ​​are shown in the table below. The experimental data are shown in Table 3 below. Table 3. Statistical data on the quality of colostrum from Liubai pig lactating sows.

[0037] Experimental Conclusions: As shown in Table 3, compared with comparative groups 1-6, the levels of immunoglobulins (IgA, IgG), milk fat, and milk protein in the colostrum of sows in Examples 1-3 were significantly increased, while the lactose content was significantly decreased. In Example 2, the IgA and IgG contents reached 8.75 ug / mL and 153.49 ug / mL, respectively, the milk fat and milk protein contents were 9.24% and 16.51%, respectively, and the lactose content was 2.18%. This indicates that the fermented feed provided by the present invention can significantly improve the nutritional quality and immune-active substance content of colostrum, exhibiting the characteristics of high-fat, high-protein, and low-lactose high-quality colostrum, thereby providing better early nutrition and passive immune protection for piglets.

[0038] 3.2 Performance Testing of Boars from the Six White Pigs Boars of similar age, weight and good health were selected and randomly divided into 9 groups, with 4 replicates in each group and 4 pigs in each replicate. These were Example 1-3 and Comparative Examples 1-6. The experiment lasted for 6-7 months, for a total of two months.

[0039] During the trial, semen was collected from each boar twice a week. Semen volume (ml) was recorded each time, and semen quality data, including sperm density (×10⁻⁶), were measured. 8 The values ​​of sperm count ( / ml), sperm motility (%), and sperm abnormality rate (%) were averaged and recorded in Table 4 below. Table 4. Statistical data on the semen quality of boars from the Liubai breed.

[0040] Experimental conclusion: The comparison showed that the sperm motility of the boars in Example 2 group reached 0.93%±0.10%, and the sperm abnormality rate was only 8.73%±2.15%, which was the best performance. This indicates that the ginger leaf fermented feed of the present invention can significantly improve the semen quality of boars and enhance the reproductive performance of the Liubai boars.

[0041] The experiments described above only illustrate several embodiments of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention.

Claims

1. A method for preparing fermented ginger leaf feed to improve pig production performance, characterized in that: The raw materials for preparing the fermented ginger leaf feed, by weight, include 35-45 parts ginger stems and leaves, 20-30 parts *Vernicia fordii* fruit meal, 2-6 parts corn flour, 3-10 parts biomass straw, 5-8 parts potato flour, 3-5 parts fish meal, 3-7 parts green vegetable flour, 2-5 parts perilla oil, 3-8 parts apple pomace, 1-3 parts honey, 1-3 parts eggshell powder, and 3-5 parts mixed fermentation agent. The preparation method includes the following steps: Step 1: Quick-freeze ginger stems and leaves with liquid nitrogen, then thaw them in microwave to obtain pre-treated ginger stems and leaves. Crush the pre-treated ginger stems and leaves and mix them with apple pomace. Let them stand at room temperature to obtain mixture 1. Step 2: Use supercritical CO2 to extract the residual oil from the *Sapindus mukorossi* meal, and then mix the defatted *Sapindus mukorossi* meal with corn flour, biomass straw, potato flour, fish meal, vegetable powder, perilla oil, and eggshell powder to obtain mixture 2. Step 3: Mix Mixture 1 and Mixture 2 evenly to obtain fermentation mixture, adjust its moisture content to 50%-60%, add part of mixed fermentation inoculum, and carry out aerobic fermentation to obtain fermentation product 1; Step 4: After mixing fermentation product 1 with honey evenly, add the remaining mixed fermentation agent and undergo facultative anaerobic fermentation to obtain fermentation product 2. Step 5: Transfer fermentation product 2 to a sealed, anaerobic environment for deep post-fermentation to obtain the final fermentation product. After inactivation, drying, crushing, and sieving, the final fermentation product is used to obtain ginger leaf fermented feed that improves pig production performance.

2. The method for preparing fermented ginger leaf feed for improving pig production performance according to claim 1, characterized in that: The mixed fermentation agent includes *Trichoderma viride*, *Rhodopseudomonas palustris*, and *Lactobacillus casei* in a mass ratio of (0.5-1.5):(1-1.8):(0.6-1.2).

3. The method for preparing fermented ginger leaf feed for improving pig production performance according to claim 1, characterized in that: In step one, the liquid nitrogen quick-freezing involves quick-freezing ginger stems and leaves in liquid nitrogen at -196℃ for 3-5 minutes. The microwave thawing process involves placing the ginger stems and leaves, which have been flash-frozen in liquid nitrogen, into a microwave field with a working frequency of 2450MHz and a power of 800W for 30-45 seconds for microwave thawing.

4. The method for preparing fermented ginger leaf feed for improving pig production performance according to claim 1, characterized in that: In step two, the supercritical CO2 extraction is performed at a pressure of 22-28 MPa, a temperature of 35-45°C, and a time of 1-3 hours, resulting in a defatting rate of ≥95% for the defatted *Sapindus mukorossi* pulp.

5. The method for preparing fermented ginger leaf feed for improving pig production performance according to claim 1, characterized in that: In step three, the aerobic fermentation is carried out at 37-42℃, 4-8 rpm, and 0.5-1 vvm aeration for 20-30 hours.

6. The method for preparing fermented ginger leaf feed for improving pig production performance according to claim 1, characterized in that: In step four, the facultative anaerobic fermentation is carried out at 32-35℃, 1-3 rpm, and 0.1-0.5 vvm aeration for 42-54 hours.

7. The method for preparing fermented ginger leaf feed for improving pig production performance according to claim 1, characterized in that: In step five, the deep post-fermentation is carried out at 15-20℃ for 90-100 hours, during which the pile is turned over every 12-24 hours, with each turning taking 10-20 minutes.

8. A fermented ginger leaf feed for improving pig production performance, characterized in that: It is prepared by the preparation method as described in any one of claims 1-7.

9. The application of the ginger leaf fermented feed for improving pig production performance as described in claim 8, characterized in that: The improvement in pig production performance includes sow reproductive performance, colostrum quality in lactating sows, and semen quality in boars.

10. The application according to claim 9, characterized in that: The amount of ginger leaf fermented feed that improves pig production performance added to the basal diet is 30-40 wt%.

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