A complex ferment, its preparation method and application in pig feed

Abstract

The present application relates to a kind of composite fermentation and its preparation method and application in pig feed, the preparation raw material of the composite fermentation includes perilla leaf 25-35 parts, ginger stem and leaf 22-32 parts, evening primrose seed 12-20 parts, oat grass 10-15 parts, bran 5-10 parts, molasses 3-5 parts, ammonium sulfate 0.1-1 part, composite fermentation inoculant 3-8 parts, composite auxiliary agent 1-3 parts by weight.The composite fermentation of the present application can significantly promote the weight gain of six white pig, reduce the ratio of feed consumption and weight gain, improve feed conversion efficiency, and by introducing low-frequency ultrasonic assisted treatment and / or low-frequency alternating magnetic field assisted treatment in the fermentation process, the backfat thickness can be significantly reduced and the intramuscular fat content can be improved, to achieve the excellent carcass quality of low backfat and high intramuscular fat, that is, to effectively improve the eating quality and commodity value of pork while ensuring growth performance.

Description

Technical Field

[0001] This invention belongs to the field of feed additive technology, specifically relating to a compound fermentation product, its preparation method, and its application in pig feed. Background Technology

[0002] The stems and leaves of ginger (Zingiber officinale Rosc.) are byproducts of the above-ground parts of ginger after harvesting. They are rich in volatile oils and dietary fiber, but there is little research on their systematic application in pig feed. Trichosanthes kirilowii Maxim. is a plant of the genus Trichosanthes in the Cucurbitaceae family. Its pericarp (Trichosanthes kirilowii peel) produces a large number of byproducts during the processing of Trichosanthes kirilowii seeds, most of which are discarded, resulting in extremely low resource utilization. Its development and utilization as a feed ingredient is still in its initial stage.

[0003] Anqing Liubai pig is a national-level protected local pig breed with excellent livestock and poultry genetic resources. This breed has core characteristics such as strong tolerance to roughage, excellent resistance to adverse conditions, and stable growth and fattening performance. However, its growth rate is relatively slow and its feed conversion rate is low, which limits the economic benefits of its large-scale breeding.

[0004] Currently, research on feed fermentation using agricultural byproducts such as Trichosanthes peel and ginger stems and leaves remains fragmented, lacking systematic raw material compatibility design and fermentation process optimization. Especially for local superior breeds such as Anqing Liubai pigs, existing commercially available fermented feeds cannot simultaneously meet their roughage tolerance and growth efficiency, and lack the ability to target backfat thickness and intramuscular fat content. Therefore, developing a compound fermentation product that scientifically combines multiple byproducts with aerobic and anaerobic two-step fermentation processes to achieve synergistic growth promotion and meat quality improvement has significant practical significance and application value for the efficient and healthy breeding of local pig breeds. Summary of the Invention

[0005] The purpose of this invention is to solve the above-mentioned problems and provide a compound fermentation product, its preparation method, and its application in pig feed.

[0006] The present invention achieves the above objectives through the following technical solutions: This invention provides a compound fermentation product. The raw materials for preparing the compound fermentation product, by weight, include 25-35 parts of Trichosanthes kirilowii peel, 22-32 parts of ginger stems and leaves, 12-20 parts of evening primrose seeds, 10-15 parts of oat grass, 5-10 parts of wheat bran, 3-5 parts of molasses, 0.1-1 parts of ammonium sulfate, 3-8 parts of compound fermentation agent, and 1-3 parts of compound auxiliary agent.

[0007] As a further optimization of the present invention, the compound fermentation agent includes Bacillus licheniformis, Candida utilis, and Lactobacillus acidophilus in a mass ratio of (1.5-2.5):(0.8-1.2):(1.8-2.4).

[0008] As a further optimization of the present invention, the compound adjuvant includes compound vitamins and compound mineral reagents; The multivitamin includes vitamin A, vitamin C, vitamin D3, vitamin E, vitamin B1, vitamin B2, vitamin B3, vitamin B6, and vitamin B1. 12 ; The composite mineral reagent includes calcium carbonate, dicalcium phosphate, magnesium oxide, ferrous gluconate, zinc gluconate, copper gluconate, manganese gluconate, and potassium iodide.

[0009] The present invention also provides a method for preparing the compound fermentation product as described above, comprising the following steps: Step 1: Grind and sieve the Trichosanthes kirilowii peel, ginger stems and leaves, evening primrose seeds, oat grass, and wheat bran. Mix them evenly according to the formula. Then add molasses, ammonium sulfate, and compound auxiliary agent, adjust the moisture content to 50%-60%, and stir until the materials are uniform to obtain the fermentation substrate. After activating the compound fermentation agent, obtain the activated bacterial solution. Spray the activated bacterial solution evenly into the fermentation substrate, stir and mix well to obtain the fermentation mixture. Step 2: Spread the fermentation mixture in a layer ≤6cm thick and ferment it aerobically at 22-32℃ for 36-48 hours. During this period, stir it once every 6 hours. After the fermentation is completed, the aerobic fermentation product is obtained. Step 3: Transfer the aerobic fermentation product to the anaerobic fermentation tank, compact it to remove air, seal the lid, and anaerobic ferment at 28-38℃ for 30-42 hours. After fermentation, the anaerobic fermentation product is obtained. Step 4: The anaerobic fermentation products are successively inactivated, dried under low temperature and vacuum, pulverized and sieved to obtain the compound fermentation product.

[0010] As a further optimization of the present invention, in steps two and three, during the fermentation process, low-frequency ultrasonic assisted treatment and / or low-frequency alternating magnetic field assisted treatment are performed.

[0011] As a further optimization of the present invention, in step two or three, low-frequency ultrasound-assisted processing is performed every 12 hours, wherein the frequency of the low-frequency ultrasound-assisted processing is 20-32 kHz and the power density is 0.5-1.2 W / cm². 2 Process for 5 minutes, pause for 2 minutes, and the total effective processing time is 20-30 minutes.

[0012] As a further optimization of the present invention, in step two or three, a continuous low-frequency alternating magnetic field auxiliary processing is performed. The waveform of the low-frequency alternating magnetic field auxiliary processing is a sine wave with a frequency of 45-60Hz and a magnetic field strength of 8-12mT.

[0013] The present invention also provides an application of the compound fermentation product as described above in pig feed.

[0014] As a further optimization of the present invention, the amount of the compound fermented product added to the feed is 20-28 wt%.

[0015] The beneficial effects of this invention are as follows: 1) This invention uses plant materials such as Trichosanthes peel, ginger stems and leaves, and evening primrose seeds in a synergistic combination, combined with aerobic and anaerobic two-step fermentation process, to obtain a compound fermented product that can significantly promote the weight gain of Liubai pigs, reduce the feed conversion ratio, and improve feed conversion efficiency. Furthermore, by introducing low-frequency ultrasonic assisted treatment and / or low-frequency alternating magnetic field assisted treatment during the fermentation process, it can significantly reduce backfat thickness and increase intramuscular fat content, achieving excellent carcass quality with low backfat and high intramuscular fat. This can effectively improve the edible quality and commercial value of pork while ensuring growth performance. 2) The compound fermentation product of the present invention can significantly increase the proportion of oleic acid in fatty acids in the longissimus dorsi muscle of Liubai pig and enhance the specific activity of catalase in the muscle, indicating that the compound fermentation product has the effect of improving the fatty acid composition of muscle and enhancing antioxidant capacity, which is beneficial to improving the flavor and storage stability of pork and providing technical support for the production of high-quality pork. Detailed Implementation

[0016] 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.

[0017] I. Materials 1. Trichosanthes peel: This is the outer pericarp of Trichosanthes kirilowii Maxim., which is 0.2-1cm thick and is a byproduct of Trichosanthes seed processing. 2. Ginger stems and leaves: The stems and leaves of ginger (Zingiber officinale Rosc.) are byproducts of the above-ground parts of ginger after harvesting; 3. Compound fermentation agent: including Bacillus licheniformis in a mass ratio of (1.5-2.5):(0.8-1.2):(1.8-2.4) (purchased from Taian Jiangzhou Biotechnology Co., Ltd., with a viable count of 1.3×10⁻⁶). 8CFU / g), Candida utilis (purchased from Jiangsu Caiwei Biotechnology Co., Ltd., viable count 1.7×10⁻⁶). 8 CFU / g), Lactobacillus acidophilus (purchased from Jiangsu Caiwei Biotechnology Co., Ltd., with a live count of 1.5 × 10⁻⁶ CFU / g), 8 (CFU / g) In the following embodiments and comparative examples of the present invention, Bacillus licheniformis, Candida utilis, and Lactobacillus acidophilus were used in a mass ratio of 2:1:2; 4. Compound adjuvants: including compound vitamins and compound mineral reagents in a mass ratio of (1-1.5):(0.5-1). In the following examples and comparative examples of the present invention, compound vitamins and compound mineral reagents in a mass ratio of 1.2:0.8 are used. Multivitamins: including vitamin A, vitamin C, vitamin D3, vitamin E, vitamin B1, vitamin B2, vitamin B3, vitamin B6, and vitamin B1, in a mass ratio of 1:1.5:0.8:1.2:1.1:1.6:0.8:1.5:1.3; The compound mineral reagent includes calcium carbonate, dicalcium phosphate, magnesium oxide, ferrous gluconate, zinc gluconate, copper gluconate, manganese gluconate, and potassium iodide, with a mass ratio of 1:0.9:1.3:1.5:1.2:0.8:1.5:1.2.

[0018] 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.

[0019] II. Methods Example 1

[0020] In this embodiment, a compound fermentation product is provided, the raw materials for which, by weight, include 25 parts of Trichosanthes kirilowii peel, 32 parts of ginger stems and leaves, 20 parts of evening primrose seeds, 10 parts of oat grass, 5 parts of wheat bran, 3 parts of molasses, 0.5 parts of ammonium sulfate, 3 parts of compound fermentation agent, and 1.5 parts of compound auxiliary agent. A method for preparing a compound ferment is also provided, comprising the following steps: Step 1: Grind the peel of Trichosanthes kirilowii, ginger stems and leaves, evening primrose seeds, oat grass, and wheat bran through an 80-mesh sieve, mix them evenly according to the formula, then add molasses, ammonium sulfate, and compound auxiliary agent, adjust the moisture content to 55%, and stir until the materials are uniform to obtain the fermentation substrate. Add 10 times its weight of 30°C sterile water to the compound fermentation agent, stir, let stand and activate for 30 minutes to obtain activated bacterial solution, spray the activated bacterial solution evenly into the fermentation substrate, stir and mix to obtain fermentation mixture; Step 2: Spread the fermentation mixture to a thickness of ≤6cm (in this application, it is spread to a thickness of 5.5cm) and ferment it aerobically at 25℃ for 42h. During this period, stir it once every 6h. After the fermentation is completed, the aerobic fermentation product is obtained. Step 3: Transfer the aerobic fermentation product to the anaerobic fermentation tank, compact it to remove air, seal the lid, and anaerobic ferment at 32℃ for 36 hours. After fermentation, the anaerobic fermentation product is obtained. Step 4: The anaerobic fermentation products are successively inactivated, dried under low temperature and vacuum, pulverized, and passed through a 100-mesh sieve to obtain the compound fermentation product.

[0021] Example 2

[0022] In this embodiment, a compound fermentation product is provided, the raw materials for which, by weight, include 28 parts of Trichosanthes kirilowii peel, 25 parts of ginger stems and leaves, 16 parts of evening primrose seeds, 12 parts of oat grass, 8 parts of wheat bran, 4 parts of molasses, 0.8 parts of ammonium sulfate, 4.5 parts of compound fermentation agent, and 1.7 parts of compound auxiliary agent. The preparation method is consistent with that in Example 1.

[0023] Example 3

[0024] In this embodiment, a compound fermentation product is provided, the raw materials for which, by weight, include 35 parts of Trichosanthes kirilowii peel, 22 parts of ginger stems and leaves, 12 parts of evening primrose seeds, 13 parts of oat grass, 6 parts of wheat bran, 4.1 parts of molasses, 0.6 parts of ammonium sulfate, 5 parts of compound fermentation agent, and 2.3 parts of compound auxiliary agent. The preparation method is consistent with that in Example 1.

[0025] Example 4

[0026] In this embodiment, a method for preparing a compound ferment (whose raw materials are consistent with those in Example 2) is provided, comprising the following steps: Step 1: Grind the peel of Trichosanthes kirilowii, ginger stems and leaves, evening primrose seeds, oat grass, and wheat bran through an 80-mesh sieve, mix them evenly according to the formula, then add molasses, ammonium sulfate, and compound auxiliary agent, adjust the moisture content to 55%, and stir until the materials are uniform to obtain the fermentation substrate. Add 10 times its weight of 30°C sterile water to the compound fermentation agent, stir, let stand and activate for 30 minutes to obtain activated bacterial solution, spray the activated bacterial solution evenly into the fermentation substrate, stir and mix to obtain fermentation mixture; Step 2: Spread the fermentation mixture to a thickness of ≤6cm (5.5cm in this application) and incubate at 25℃ for 42 hours under aerobic conditions. During this period, stir the mixture every 6 hours and perform low-frequency ultrasonic assisted treatment every 12 hours. The frequency of the low-frequency ultrasonic assisted treatment is 28kHz, and the power density is 0.8W / cm³.2 The process involves processing for 5 minutes, pausing for 2 minutes, and a total effective processing time of 25 minutes. After fermentation, aerobic fermentation products are obtained. Step 3: Transfer the aerobic fermentation product to the anaerobic fermentation tank, compact it to remove air, seal the lid, and anaerobic ferment at 32℃ for 36 hours. After fermentation, the anaerobic fermentation product is obtained. Step 4: The anaerobic fermentation products are successively inactivated, dried under low temperature and vacuum, pulverized, and passed through a 100-mesh sieve to obtain the compound fermentation product.

[0027] Example 5

[0028] In this embodiment, a method for preparing a compound ferment (whose raw materials are consistent with those in Example 2) is provided, comprising the following steps: Step 1: Grind the peel of Trichosanthes kirilowii, ginger stems and leaves, evening primrose seeds, oat grass, and wheat bran through an 80-mesh sieve, mix them evenly according to the formula, then add molasses, ammonium sulfate, and compound auxiliary agent, adjust the moisture content to 55%, and stir until the materials are uniform to obtain the fermentation substrate. Add 10 times its weight of 30°C sterile water to the compound fermentation agent, stir, let stand and activate for 30 minutes to obtain activated bacterial solution, spray the activated bacterial solution evenly into the fermentation substrate, stir and mix to obtain fermentation mixture; Step 2: Spread the fermentation mixture to a thickness of ≤6cm (in this application, it is spread to a thickness of 5.5cm) and ferment it aerobically at 25℃ for 42h. During this period, stir it once every 6h. After the fermentation is completed, the aerobic fermentation product is obtained. Step 3: Transfer the aerobic fermentation product to the anaerobic fermentation tank, compact it to remove air, seal the lid, and anaerobic ferment at 32℃ for 36 hours. Continuous low-frequency alternating magnetic field assisted treatment is carried out throughout the process. The waveform of the low-frequency alternating magnetic field assisted treatment is a sine wave with a frequency of 50Hz and a magnetic field strength of 10mT. After the fermentation is completed, the anaerobic fermentation product is obtained. Step 4: The anaerobic fermentation products are successively inactivated, dried under low temperature and vacuum, pulverized, and passed through a 100-mesh sieve to obtain the compound fermentation product.

[0029] Example 6

[0030] In this embodiment, a method for preparing a compound ferment (whose raw materials are consistent with those in Example 2) is provided, comprising the following steps: Step 1: Grind the peel of Trichosanthes kirilowii, ginger stems and leaves, evening primrose seeds, oat grass, and wheat bran through an 80-mesh sieve, mix them evenly according to the formula, then add molasses, ammonium sulfate, and compound auxiliary agent, adjust the moisture content to 55%, and stir until the materials are uniform to obtain the fermentation substrate. Add 10 times its weight of 30°C sterile water to the compound fermentation agent, stir, let stand and activate for 30 minutes to obtain activated bacterial solution, spray the activated bacterial solution evenly into the fermentation substrate, stir and mix to obtain fermentation mixture; Step 2: Spread the fermentation mixture to a thickness of ≤6cm (5.5cm in this application) and incubate at 25℃ for 42 hours under aerobic conditions. During this period, stir the mixture every 6 hours and perform low-frequency ultrasonic assisted treatment every 12 hours. The frequency of the low-frequency ultrasonic assisted treatment is 28kHz, and the power density is 0.8W / cm³. 2 The process involves processing for 5 minutes, pausing for 2 minutes, and a total effective processing time of 25 minutes. After fermentation, aerobic fermentation products are obtained. Step 3: Transfer the aerobic fermentation product to the anaerobic fermentation tank, compact it to remove air, seal the lid, and anaerobic ferment at 32℃ for 36 hours. Continuous low-frequency alternating magnetic field assisted treatment is carried out throughout the process. The waveform of the low-frequency alternating magnetic field assisted treatment is a sine wave with a frequency of 50Hz and a magnetic field strength of 10mT. After the fermentation is completed, the anaerobic fermentation product is obtained. Step 4: The anaerobic fermentation products are successively inactivated, dried under low temperature and vacuum, pulverized, and passed through a 100-mesh sieve to obtain the compound fermentation product.

[0031] Example 7

[0032] In this embodiment, a method for preparing a compound ferment (whose raw materials are consistent with those in Example 2) is provided, comprising the following steps: Step 1: Grind the peel of Trichosanthes kirilowii, ginger stems and leaves, evening primrose seeds, oat grass, and wheat bran through an 80-mesh sieve, mix them evenly according to the formula, then add molasses, ammonium sulfate, and compound auxiliary agent, adjust the moisture content to 55%, and stir until the materials are uniform to obtain the fermentation substrate. Add 10 times its weight of 30°C sterile water to the compound fermentation agent, stir, let stand and activate for 30 minutes to obtain activated bacterial solution, spray the activated bacterial solution evenly into the fermentation substrate, stir and mix to obtain fermentation mixture; Step 2: Spread the fermentation mixture to a thickness of ≤6cm (5.5cm in this application) and aerobic ferment at 25℃ for 42h. During this period, stir once every 6h and perform continuous low-frequency alternating magnetic field assisted treatment throughout the process. The waveform of the low-frequency alternating magnetic field assisted treatment is a sine wave with a frequency of 50Hz and a magnetic field strength of 10mT. After the fermentation is completed, the aerobic fermentation product is obtained. Step 3: Transfer the aerobic fermentation product to an anaerobic fermentation tank, compact it to remove air, seal the lid, and anaerobic ferment at 32℃ for 36 hours. Perform low-frequency ultrasonic assisted treatment every 12 hours. The frequency of the low-frequency ultrasonic assisted treatment is 28kHz, and the power density is 0.8W / cm³.2 The process involves processing for 5 minutes, pausing for 2 minutes, and a total effective processing time of 25 minutes. After fermentation, anaerobic fermentation products are obtained. Step 4: The anaerobic fermentation products are successively inactivated, dried under low temperature and vacuum, pulverized, and passed through a 100-mesh sieve to obtain the compound fermentation product.

[0033] Comparative Example 1 In this comparative example, a compound fermentation product is provided, the raw materials for which, by weight, include 28 parts of Trichosanthes peel, 25 parts of ginger stems and leaves, 16 parts of flaxseed, 12 parts of oat grass, 8 parts of wheat bran, 4 parts of molasses, 0.8 parts of ammonium sulfate, 4.5 parts of compound fermentation agent, and 1.7 parts of compound auxiliary agent. The preparation method is consistent with that in Example 6.

[0034] Comparative Example 2 In this comparative example, a compound fermentation product is provided, the raw materials for which, by weight, include 28 parts of Trichosanthes kirilowii peel, 25 parts of sweet potato vine, 16 parts of evening primrose seeds, 12 parts of oat grass, 8 parts of wheat bran, 4 parts of molasses, 0.8 parts of ammonium sulfate, 4.5 parts of compound fermentation agent, and 1.7 parts of compound auxiliary agent. The preparation method is consistent with that in Example 6.

[0035] Comparative Example 3 In this comparative example, a compound fermentation product is provided, the raw materials for which, by weight, include 28 parts of winter melon peel, 25 parts of ginger stems and leaves, 16 parts of evening primrose seeds, 12 parts of oat grass, 8 parts of wheat bran, 4 parts of molasses, 0.8 parts of ammonium sulfate, 4.5 parts of compound fermentation agent, and 1.7 parts of compound auxiliary agent. The preparation method is consistent with that in Example 6.

[0036] Comparative Example 4 In this comparative example, a compound fermentation product is provided, the raw materials for which, by weight, include 28 parts of winter melon peel, 25 parts of sweet potato vine, 16 parts of flaxseed, 12 parts of oat grass, 8 parts of wheat bran, 4 parts of molasses, 0.8 parts of ammonium sulfate, 4.5 parts of compound fermentation agent, and 1.7 parts of compound auxiliary agent. The preparation method is consistent with that in Example 6.

[0037] Comparative Example 5 In this embodiment, a method for preparing a compound ferment (whose raw materials are consistent with those in Example 2) is provided, comprising the following steps: Step 1: Grind the peel of Trichosanthes kirilowii, ginger stems and leaves, evening primrose seeds, oat grass, and wheat bran through an 80-mesh sieve, mix them evenly according to the formula, then add molasses, ammonium sulfate, and compound auxiliary agent, adjust the moisture content to 55%, and stir until the materials are uniform to obtain the fermentation substrate. Add 10 times its weight of 30°C sterile water to the compound fermentation agent, stir, let stand and activate for 30 minutes to obtain activated bacterial solution, spray the activated bacterial solution evenly into the fermentation substrate, stir and mix to obtain fermentation mixture; Step 2: Spread the fermentation mixture to a thickness of ≤6cm (5.5cm in this application) and incubate at 25℃ for 42 hours under aerobic conditions. During this period, stir the mixture every 6 hours and perform low-frequency ultrasonic assisted treatment every 12 hours. The frequency of the low-frequency ultrasonic assisted treatment is 28kHz, and the power density is 0.8W / cm³. 2 The process involves processing for 5 minutes, pausing for 2 minutes, and a total effective processing time of 25 minutes. After fermentation, aerobic fermentation products are obtained. Step 3: The aerobic fermentation product is successively inactivated, dried under low temperature and vacuum, pulverized, and passed through a 100-mesh sieve to obtain the compound fermentation product.

[0038] Comparative Example 6 In this embodiment, a method for preparing a compound ferment (whose raw materials are consistent with those in Example 2) is provided, comprising the following steps: Step 1: Grind the peel of Trichosanthes kirilowii, ginger stems and leaves, evening primrose seeds, oat grass, and wheat bran through an 80-mesh sieve, mix them evenly according to the formula, then add molasses, ammonium sulfate, and compound auxiliary agent, adjust the moisture content to 55%, and stir until the materials are uniform to obtain the fermentation substrate. Add 10 times its weight of 30°C sterile water to the compound fermentation agent, stir, let stand and activate for 30 minutes to obtain activated bacterial solution, spray the activated bacterial solution evenly into the fermentation substrate, stir and mix to obtain fermentation mixture; Step 2: Transfer the fermentation mixture to an anaerobic fermentation tank, compact it to remove air, seal the lid, and anaerobic ferment at 32℃ for 36 hours. Continuous low-frequency alternating magnetic field assisted treatment is carried out throughout the process. The waveform of the low-frequency alternating magnetic field assisted treatment is a sine wave with a frequency of 50Hz and a magnetic field strength of 10mT. After the fermentation is completed, the anaerobic fermentation product is obtained. Step 3: The anaerobic fermentation products are successively inactivated, dried under low temperature and vacuum, pulverized, and passed through a 100-mesh sieve to obtain the compound fermentation product.

[0039] III. Experiment Six-white pigs with an average weight of 58.37 kg ± 2.50 kg were randomly divided into 13 groups, with 3 replicates per group and 4 pigs per replicate. The male-to-female ratio was 1:1, designated as Example Groups 1-7 and Comparative Groups 1-6. The feeding period was 120 days. The compound fermented product from Example Groups 1-7 and Comparative Groups 1-6 was added to the basal diet at a rate of 20-28 wt% (22.8 wt% in the examples below). After mixing with water and adding evenly, the mixture was added to the feed trough (wet feed). The pigs had free access to feed and water. During the experiment, the feeding and management methods for each group were exactly the same, including routine farm management practices such as immunization, deworming, and daily disinfection. The composition and nutritional level of the basal diet are shown in Table 1. Table 1. Composition and nutrient levels of the basal diet

[0040] 3.1 Growth performance test of the Six White Pigs Before and after the experiment, each pig was weighed in each pen in the morning to accurately record its initial and final weight. The amount of feed given to each group was recorded daily, and the average daily weight gain, average daily feed intake, and feed conversion ratio (FCR = average daily feed intake / average daily weight gain) were calculated. The experimental data are shown in Table 2 below. Table 2. Statistical data of growth performance test of Liubai pigs

[0041] Experimental conclusions: Comparison shows that the average daily feed intake of Examples 1-7 is basically the same. Among them, Example 6 has the highest daily weight gain and the lowest feed consumption-to-weight-gain ratio. This indicates that during the fermentation process, the combined low-frequency ultrasound-assisted treatment and low-frequency alternating magnetic field-assisted treatment can maximize the growth-promoting effect of the compound fermentation product. Moreover, the order of application of low-frequency ultrasound-assisted treatment in the aerobic stage and low-frequency alternating magnetic field-assisted treatment in the anaerobic stage has an important influence on the application effect of the compound fermentation product. In addition, the three specific raw materials, Trichosanthes peel, ginger stems and leaves, and evening primrose seeds, have an irreplaceable synergistic effect in the formulation system of this invention.

[0042] 3.2 Carcass quality performance testing of Liubai pigs After the feeding experiment in Experiment 3.1 above, the six white pigs of each example and comparative example were slaughtered, and the average backfat thickness was measured according to the "NY / T 825-2004 Technical Specification for Determination of Carcass Characteristics of Lean Pigs" (after slaughter, the carcass was split in half, and the backfat thickness was measured at three points: the posterior edge of the shoulder blade, the last rib, and 4 cm from the midline of the back at the loin-sac junction, and the average value was taken). Referring to "GB 5009.6-2016 National Food Safety Standard Determination of Fat in Food - Soxhlet Extraction Method", the specific procedure was as follows: The longissimus dorsi muscle sample of the pig was minced, and fat was extracted using anhydrous ether as a solvent through a Soxhlet extractor. The intramuscular fat content was calculated, and the specific data are shown in Table 3 below. Table 3. Statistical data of carcass quality performance test of Liubai pigs

[0043] Experimental conclusion: Through comparison, it can be seen that the compound fermentation product of the present invention can achieve a combination of high intramuscular fat and low backfat thickness in carcass quality, improve muscle marbling, and enhance the commercial value and edible quality of pork.

[0044] 3.3 Determination of the oleic acid content (in fatty acids) and catalase specific activity in the longissimus dorsi muscle of Liubai pigs. The determination can be performed by gas chromatography (GC). The specific method is as follows: extract fat from the longissimus dorsi muscle sample, methyl esterify it, and then separate and determine each fatty acid component using a gas chromatograph. The relative percentage content of oleic acid in the total fatty acids is calculated by the peak area normalization method. The catalase (CAT) assay kit was used to determine CAT activity by visible light spectrophotometry. The results are expressed as U / mg protein. The experimental data are shown in Table 4 below. Table 4. Oleic acid content and catalase specific activity in the longissimus dorsi muscle of Liubai pigs. Test data statistics

[0045] Experimental conclusions: As shown in Table 4, the oleic acid content in Examples 4-7 was significantly increased to 60.55%-76.35%, with Example 6 being the optimal example. Analysis revealed that the composite fermented product obtained under the synergistic effect of low-frequency ultrasound-assisted treatment in the aerobic fermentation stage and low-frequency alternating magnetic field-assisted treatment in the anaerobic fermentation stage has the function of increasing muscle oleic acid content and muscle antioxidant capacity.

[0046] 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 compound fermentation product, characterized in that: The raw materials for preparing the compound fermented product, by weight, include 25-35 parts of Trichosanthes peel, 22-32 parts of ginger stems and leaves, 12-20 parts of evening primrose seeds, 10-15 parts of oat grass, 5-10 parts of wheat bran, 3-5 parts of molasses, 0.1-1 parts of ammonium sulfate, 3-8 parts of compound fermentation agent, and 1-3 parts of compound auxiliary agent.

2. The compound fermentation product according to claim 1, characterized in that: The compound fermentation agent includes Bacillus licheniformis, Candida utilis, and Lactobacillus acidophilus in a mass ratio of (1.5-2.5):(0.8-1.2):(1.8-2.4).

3. The compound fermentation product according to claim 1, characterized in that: The compound adjuvants include compound vitamins and compound mineral reagents; The multivitamin includes vitamin A, vitamin C, vitamin D3, vitamin E, vitamin B1, vitamin B2, vitamin B3, vitamin B6, and vitamin B1. 12 ; The composite mineral reagent includes calcium carbonate, dicalcium phosphate, magnesium oxide, ferrous gluconate, zinc gluconate, copper gluconate, manganese gluconate, and potassium iodide.

4. A method for preparing the compound fermentation product as described in any one of claims 1-3, characterized in that: Includes the following steps: Step 1: Grind and sieve the Trichosanthes kirilowii peel, ginger stems and leaves, evening primrose seeds, oat grass, and wheat bran. Mix them evenly according to the formula. Then add molasses, ammonium sulfate, and compound auxiliary agent, adjust the moisture content to 50%-60%, and stir until the materials are uniform to obtain the fermentation substrate. After activating the compound fermentation agent, obtain the activated bacterial solution. Spray the activated bacterial solution evenly into the fermentation substrate, stir and mix well to obtain the fermentation mixture. Step 2: Spread the fermentation mixture in a layer ≤6cm thick and ferment it aerobically at 22-32℃ for 36-48 hours. During this period, stir it once every 6 hours. After the fermentation is completed, the aerobic fermentation product is obtained. Step 3: Transfer the aerobic fermentation product to the anaerobic fermentation tank, compact it to remove air, seal the lid, and anaerobic ferment at 28-38℃ for 30-42 hours. After fermentation, the anaerobic fermentation product is obtained. Step 4: The anaerobic fermentation products are successively inactivated, dried under low temperature and vacuum, pulverized and sieved to obtain the compound fermentation product.

5. The method for preparing a compound fermentation product according to claim 4, characterized in that: In steps two and three, during the fermentation process, low-frequency ultrasonic assisted treatment and / or low-frequency alternating magnetic field assisted treatment are performed.

6. The method for preparing a compound fermentation product according to claim 5, characterized in that: In step two or three, low-frequency ultrasound-assisted treatment is performed every 12 hours. The frequency of the low-frequency ultrasound-assisted treatment is 20-32 kHz, and the power density is 0.5-1.2 W / cm². 2 Process for 5 minutes, pause for 2 minutes, and the total effective processing time is 20-30 minutes.

7. The method for preparing a compound fermentation product according to claim 5, characterized in that: In step two or three, a continuous low-frequency alternating magnetic field is used for auxiliary processing. The waveform of the low-frequency alternating magnetic field auxiliary processing is a sine wave with a frequency of 45-60Hz and a magnetic field strength of 8-12mT.

8. The application of the compound fermented product as described in any one of claims 1-7 in pig feed.

9. The application according to claim 8, characterized in that: The compound fermented product is added to the basal diet at a rate of 18-32 wt%.

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