Functional forage grass having effects of improving mastitis occurrence and increasing milk yield and use thereof

Abstract

A functional forage grass having the effects of improving mastitis occurrence and increasing milk yield, and a preparation method therefor and the use thereof. The functional forage grass is composed of a forage grass matrix material and a nutritional material, and is prepared by means of a first stage of aerobic fermentation with mushrooms and a second stage of anaerobic fermentation with lactic acid bacteria and yeast strains. Therefore, the functional forage grass prepared by means of the two-stage fermentation method of first aerobic fermentation and then anaerobic fermentation in the present invention can produce a good proportion of organic acids, has the characteristics of a high lactic acid content, a high protein content, a high rumen degradable protein content, a high dry matter content, etc., and can effectively inhibit the growth of other microorganisms to achieve the purpose of maintaining the stability of the functional forage grass after unsealing. The functional forage grass of the present invention is used in the preparation of a feed product capable of improving mastitis occurrence in herbivores and increasing the milk yield of herbivores.

Description

Functional forage grass with the function of improving the occurrence of mastitis and increasing milk production and its uses

Technical Field

[0001] The present invention relates to the field of feed technology, and particularly to functional forage grass with the function of improving the occurrence of mastitis and increasing milk production, and its preparation method and uses.

Background Art

[0002] In animal husbandry, forage is the main food component of herbivores, accounting for more than half of the forage diet of herbivores. Therefore, the quality and supply stability of forage directly affect the health and production of herbivores. To overcome the influence of seasons on forage, a silage feed has been developed, which is made from green crops or agricultural by-products through sealing and fermentation.

[0003] During the fermentation process of silage feed, carbon dioxide produced by the fermentation of lactic acid bacteria decomposing carbohydrates is used to expel air to form an anaerobic fermentation environment, and the lactic acid secreted by lactic acid bacteria makes the feed weakly acidic (pH value 3.5 - 4.2), which can effectively inhibit the growth of other microorganisms; finally, the fermentation is terminated by the lactic acid produced by lactic acid bacteria themselves, and the feed enters a stable storage state.

[0004] Therefore, silage feed has the following advantages: (1) Compared with hay, the harvest is not severely affected by weather conditions, which helps to reduce losses from harvest to storage; (2) The production process of silage feed can be mechanized, saving labor and time; (3) Silage feed can not only maintain good quality, but also effectively manage forage production and increase the harvest in the hot season; (4) Due to the appropriate moisture content, the acceptance and feed intake of animals for silage feed are improved; (5) The feeding amount and quality are stable, and the production performance of animals is stable. Therefore, from the perspectives of nutrition and management, if high-quality forage can be timely prepared into silage, the nutrient loss is less, the yield and quality can be stabilized, and it has practical significance in production and health management.

[0005] However, there are also the following disadvantages when preparing silage: (1) It requires sufficient space, raw materials and funds; (2) The quality of raw materials is difficult to control; (3) The loss is large when the container is not selected properly; (4) Quality loss due to improper management during the preparation process or after opening; (5) Animal production and health problems when the diet is not properly prepared. Among them, it is particularly worth noting that once the silage bag is opened, the microbial environment inside it will be affected by the oxygen and microorganisms in the air, which can easily lead to fermentation failure, mold or other microbial contamination, resulting in nutritional loss and quality reduction of silage. In addition, although the existing silage can affect the rumen fermentation process, its function has not been reported to significantly increase the milk production of herbivores and effectively reduce breast inflammation at the same time, showing The comprehensive regulatory effect on the physiological functions of herbivores needs to be further improved and perfected.

[0006] In summary, silage has an indispensable position in animal husbandry, but it also faces a series of challenges and problems, especially in terms of storage after opening, which needs to be further resolved to give full play to the advantages of silage while reducing its disadvantages. [Summary of the invention]

[0007] In view of the above technical problems, the present invention provides a functional forage grass having the effects of improving the occurrence of mastitis and increasing milk production, and a preparation method and use thereof. The functional forage grass is composed of a forage matrix material and a nutrient material, and is prepared after a first stage of aerobic fermentation with mushrooms and a second stage of anaerobic fermentation with lactic acid bacteria and yeast. Thus, the functional forage is prepared by a two-stage fermentation method of aerobic fermentation followed by anaerobic fermentation, so that the functional forage decomposes the forage matrix material in the first stage of aerobic fermentation and produces functional components such as mushroom polysaccharides, ergothioneine (EGT), ergosterol, and polyphenols, and decomposes the remaining saccharides of the first fermentation product formed by the first stage of aerobic fermentation in the second stage of anaerobic fermentation, and produces a good proportion of organic acids, so that the functional forage of the present invention has high content of lactic acid, total protein and rumen degradable protein, and has excellent properties such as higher dry matter than general silage. The functional forage of the present invention is decomposed by the second stage of anaerobic fermentation to produce monosaccharides and disaccharides that are easily used by other microorganisms for growth, so that other microorganisms are not easy to grow after the functional forage of the present invention is opened, thereby achieving the purpose of maintaining the stability of the functional forage after opening.

[0008] For the above purposes, the present invention provides a functional forage grass, which comprises raw materials composed of a forage grass matrix material and a nutritional material. The raw materials are made into the functional forage grass after undergoing a first-stage aerobic fermentation with mushroom fungi and a second-stage anaerobic fermentation with lactic acid bacteria and yeast.

[0009] According to an embodiment of the present invention, the functional forage grass contains a total organic acid content of 160 grams (g) or more per kilogram (i.e., each kilogram of the functional forage grass contains an organic acid equal to or greater than 160 g). The organic acids include lactic acid, acetic acid, and butyric acid o

[0010] In one embodiment of the present invention, the functional forage grass may contain 160 g, 170 g, 180 g, 190 g, 200 g s 210 g, 220 g, 230 g, 240 g, 250 g, 260 g, 270 g, 280 g s 290 g, 300 g s 310 g or 320 g of the total organic acid content (including lactic acid, acetic acid, and butyric acid); the total organic acid content contained in each kilogram of the functional forage grass may fall within the range formed by any two of the above values, but is not limited thereto.

[0011] According to an embodiment of the present invention, the Poaceae family can be selected as the forage grass matrix material. Specifically, the forage grass matrix material can be selected from one or a combination of Pennisetum alopecuroides, Nile grass, Sorghum sudanense, sweet oats, wheatgrass, Egyptian clover. In the embodiments of the present invention, the forage grass matrix material can be wheatgrass.

[0012] According to an embodiment of the present invention, carbon (C) materials, nitrogen (N), vitamins, minerals, etc. can be selected as the nutritional materials. In one embodiment of the present invention, the nutritional materials can be selected from one or a combination of soybean powder, wheat bran, and corncob as the nutritional materials. In another embodiment of the present invention, the nutritional materials can be a combination of corncob, soybean powder, and wheat bran

[0013] According to an embodiment of the present invention, calculated based on the total weight of the raw materials, the total water content of the raw materials can be 45wt% to 65wt%, and the total dry matter content of the raw materials can be 35wt% to 55wt%; calculated based on the total dry matter content of the raw materials being 100wt%, 40wt% to 60wt% of the total dry matter content of the raw materials can come from forage grass, 10wt% to 20wt% can come from soybean meal, and 30wt% to 40wt% can come from wheat bran; wherein, in the raw materials selected in this example, the water content of the forage grass is about 10wt% to 20wt%, the water content of the soybean meal is about 5wt% to 15wt%, and the water content of the wheat bran is about 5wt% to 15wt%.

[0014] According to an embodiment of the present invention, each kilogram of the functional forage grass can contain 160g to 320g of the total organic acid content; the organic acids in the functional forage grass can include lactic acid, acetic acid, and butyric acid.

[0015] In the embodiment of the present invention, each kilogram of the functional forage grass can contain up to 210 grams of lactic acid (g lactic acid / kg functional forage grass). In one embodiment of the present invention, each kilogram of the functional forage grass can contain 110g, 120g, 130g, 140g, 150g, 160g, 170g, 180g, 190g, 200g, or 210g of lactic acid content; the lactic acid content contained in each kilogram of the functional forage grass can be within the range formed by any two of the above values, but is not limited thereto.

[0016] In the embodiment of the present invention, each kilogram of the functional forage grass can contain up to 74 grams of acetic acid (g acetic acid / kg functional forage grass). In one embodiment of the present invention, each kilogram of the functional forage grass can contain 8g, 10g, 15g, 20g, 25g, 30g, 35g, 40g, 45g, 50g, 55g, 60g, 65g, 70g, or 74g of acetic acid content. The acetic acid content contained in each kilogram of the functional forage grass can be within the range formed by any two of the above values, but is not limited thereto.

[0017] In the embodiment of the present invention, each kilogram of the functional forage grass can contain up to 40 grams of butyric acid (g butyric acid / kg functional forage grass). In one embodiment of the present invention, each kilogram of the functional forage grass can contain 14g, 15g, 20g, 25g, 30g, 35g, or 40g of acetic acid content. The acetic acid content contained in each kilogram of the functional forage grass can be within the range formed by any two of the above values, but is not limited thereto.

[0018] According to an embodiment of the present invention, the dry matter content of the functional forage can reach 42 wt%. In one embodiment of the present invention, the dry matter content of the functional forage can be 26 wt%, 27 wt%, 28 wt%, 29 wt%, 30 wt%, 31 wt% s 32 wt% s 33 wt% s 34 wt% s 35 wt% s 36 wt% s 37 wt% s 38 wt% s 39 wt% s 40 wt% s 41 wt% or 42 wt%; the dry matter content of the functional forage can be within the range formed by any two of the above values, but is not limited thereto.

[0019] According to an embodiment of the present invention, the rumen crude protein digestibility of the functional forage can reach 16%. In one embodiment of the present invention, the rumen crude protein digestibility of the functional forage can be 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15% or 16%; the rumen crude protein digestibility of the functional forage can be within the range formed by any two of the above values, but is not limited thereto.

[0020] According to an embodiment of the present invention, calculated based on the total protein content of the functional forage, the rumen degradable protein content of the functional forage can reach 77% of the total protein. In one embodiment of the present invention, the rumen degradable protein content of the functional forage can be 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80%; the rumen degradable protein content of the functional forage can be within the range formed by any two of the above values, but is not limited thereto.

[0021] Another object of the present invention is to provide a method for producing the functional forage grass as described above, which includes a first-stage aerobic fermentation and a second-stage anaerobic fermentation. Among them, the steps of the first-stage aerobic fermentation include: chopping the forage grass into a forage substrate material; putting in nutrient materials and uniformly mixing them with the forage substrate material and adjusting the moisture content to form a mixed material; after sterilizing the mixed material, adding mushroom fungi to the mixed material; after the mixed material has been colonized by the fungi, placing it in an aerobic and constant room temperature environment for aerobic fermentation for 1 to 2 months to obtain a first fermentation product; the steps of the second-stage anaerobic fermentation include: adding yeast and lactic acid bacteria to the first fermentation product, then mixing and stirring and adjusting the moisture content to form a forage material; packing the forage material to form an anaerobic fermentation environment, and carrying out anaerobic fermentation for 7 to 28 days to obtain the functional forage grass.

[0022] According to an embodiment of the present invention, in the first-stage aerobic fermentation, based on the weight of the mixed material, the addition amount of the mushroom fungi is 0.1 wt% to 10 wt%; the mushroom fungi are one of or a combination of edible fungi and medical fungi. In one embodiment of the present invention, the mushroom fungi are Pleurotus eryngii, purchased from the Food Industry Research Institute (BCRC 36907), but the mushroom fungi described in the present invention are not limited to this strain.

[0023] According to an embodiment of the present invention, in the second-stage anaerobic fermentation, based on the weight of the first fermentation product, the addition amount of the yeast is 0.1 wt% to 10 wt%, and the addition amount of the lactic acid bacteria is 0.1 wt% to 10 wt%. In one embodiment of the present invention, the lactic acid bacteria are Lactobacillus plantarum (L.P.) and Lactobacillus buchneri (L.B.), purchased from the Food Industry Research Institute (BCRC 10069D and BCRC 17760), but the lactic acid bacteria described in the present invention are not limited to this strain; the yeast is Saccharomyces cerevisiae (S.C.), purchased from the Food Industry Research Institute (BCRC 20262); but the yeast described in the present invention is not limited to this strain. } In one embodiment of the present invention, the lactic acid bacteria are Lactobacillus plantarum (L.P.) and Lactobacillus buchneri (L.B.), purchased from the Food Industry Research Institute (BCRC 10069D and BCRC 17760), but the lactic acid bacteria described in the present invention are not limited to this strain; the yeast is Saccharomyces cerevisiae (S.C.), purchased from the Food Industry Research Institute (BCRC 20262); but the yeast described in the present invention is not limited to this strain.

[0024] According to an embodiment of the present invention, in the first-stage aerobic fermentation, the mixed material can be sterilized by using a sterilization kettle, steam, microwave or other means to achieve the purpose of sterilization.

[0025] According to an embodiment of the present invention, in the second-stage anaerobic fermentation, the forage material is made into grass balls by using a baling and wrapping machine and wrapping with a multi-layer plastic film of low-density polyethylene (LLDPE) (thickness 0.025 mm) to form an anaerobic fermentation environment, and the functional forage is obtained after 7 to 28 days of anaerobic fermentation.

[0026] According to an embodiment of the present invention, in the first-stage aerobic fermentation, after the mixture is colonized by bacteria, it can be fermented in a constant room temperature environment of 10°C to 30°C. More preferably, after the mixture is colonized by bacteria, it can be at 10°C, 11°C S 12°C S 13°C, 14°C, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C S 27°C S 28°C S 29°C or 30°C for fermentation in a constant room temperature environment, but not limited thereto. Each of the above specific numerical values can be used as the end point value of another range.

[0027] Another object of the present invention is to provide a use of the functional forage as described above or the functional forage prepared by the method as described above for preparing a feed product for improving mastitis in herbivores. Thereby, the functional forage of the present invention combines the principles of nutrition and natural therapy, so that when herbivores eat the functional forage of the present invention, they can naturally obtain the effect of non-drug anti-inflammatory and avoid the dependence and possible side effects brought by traditional drug treatment.

[0028] Another object of the present invention is to provide a use of the functional forage as described above or the functional forage prepared by the method as described above for preparing a feed product for increasing the milk production of herbivores.

[0029] According to an embodiment of the present invention, calculated by the total weight percentage (100 wt%) of the feed product, the incorporation amount of the functional forage in the feed product can be 8 wt% to 17.5 wt%. In one embodiment of the present invention, the incorporation amount of the functional forage in the feed product can be 8.0 wt%, 8.47 wt%, 8.5 wt%, 9.0 wt%, 9.5 wt%, 10.0 wt% s 10.5 wt%, 11.0 wt%, 11.5 wt% s12.0 wt%, 12.5 wt%, 13.0 wt%, 13.5 wt%, 14.0 wt%, 14.5 wt%, 15.0 wt%, 15.5 wt%, 16.0 wt%, 16.5 wt%, 16.98 wt%, 17.0 wt% or 17.5 wt%; the incorporation amount of the functional forage in the feed product can be within the range formed by any two of the above values, but is not limited thereto.

[0030] In one embodiment of the present invention, the feed product can be a commercial total mixed ration (TMR) formula. TMR). [Description of the Drawings]

[0031] Figure 1 is a graph showing the change in rumen crude protein digestibility over time of the products of Example 2 (E2) and Example 3 (E3) of the present invention. Figure 2 is a data graph showing the change in milk yield of three groups of cows (control group, low substitution group, high substitution group) in Test Example 5 of the present invention within four weeks. [Detailed Description of the Embodiments]

[0032] To facilitate understanding of the technical features, content, advantages and achievable effects of the present invention, the present invention will be described in detail below in conjunction with the form of expression of the drawings. The drawings used herein are only for illustration and assistance in the description, and may not be the true proportions and precise configurations after the implementation of the present invention. Therefore, the scope of rights of the present invention in actual implementation should not be interpreted or limited by the proportional and configurational relationships of the attached drawings. This is hereby stated first.

[0033] Preparation Example 1: Functional Forage

[0034] The forage matrix material in the raw materials of this preparation example is wheatgrass, and the nutritional materials are soybean powder, wheat bran, and corn cob. Calculated based on the total weight of the raw materials, the total water content of the raw materials is about 55 wt%, and the total dry matter content of the raw materials is about 45 wt%; calculated based on the total dry matter content of the raw materials being 100 wt%, about 41 wt% of the total dry matter content of the raw materials comes from forage, about 14 wt% comes from soybean powder, about 20 wt% comes from wheat bran, and about 25 wt% comes from corn cob; among them, in the raw materials selected in this preparation example, the water content of the forage is about 10 wt%, the water content of the soybean powder is about 8 wt%, the water content of the wheat bran is about 10 wt%, and the water content of the corn cob is about 10 wt%.

[0035] The preparation method of this preparation example includes the first aerobic fermentation using mushroom fungi and the second anaerobic fermentation using lactic acid bacteria and yeast, where: The steps of the first aerobic fermentation include: cutting the forage grass into pieces with a size of 2 cm to 4 cm as the forage matrix material; putting the nutrient material into the forage matrix material, mixing evenly and adjusting the water content to 55% wt% to form a mixed material; after sterilizing the mixed material using a sterilization kettle, adding mushroom fungi to the mixed material; the mushroom fungi is Pleurotus eryngii; based on the weight of the mixed material, the addition amount of the mushroom fungi is about 2wt%; after the mixed material has been colonized by the fungi, place it in an aerobic and constant temperature environment of 22°C to 25°C for aerobic fermentation for 1 to 2 months, to obtain a first fermentation product; The steps of the second anaerobic fermentation include: adding yeast and lactic acid bacteria to the first fermentation product, mixing and stirring, and adjusting the water content to 60wt% to form a forage material; the lactic acid bacteria are Lactobacillus plantarum (L.P.) and Lactobacillus buchneri (L.B.), purchased from the Food Industry Research Institute (BCRC 10069D and BCRC 17760); the yeast is Saccharomyces cerevisiae (S.C.), purchased from the Food Industry Research Institute (BCRC 20262); based on the weight of the first fermentation product, the addition amount of the lactic acid bacteria is about 0.3wt%, and the addition amount of the yeast is about 0.3wt%; using a baling and wrapping machine, wrapping the forage material with a multi-layer low-density polyethylene (LLDPE) plastic film (thickness 0.025mm) to make a grass ball, and after anaerobic fermentation for 7 days to 28 days, obtaining the functional forage grass.

[0036] Preparation Example 2: Corn silage

[0037] The corn silage of this preparation example is purchased from Jufeng Enterprise. The preparation steps of the corn silage include: (1) Raw material water content and pretreatment: Harvest the whole corn plant during the milk-ripe stage to the dough-ripe stage; ensure that 1 / 2 of the green leaves are retained on the straw after obtaining the ear, and after the fresh corn straw is sun-dried for 1 - 2 days, and ensure that the water content of the silage raw material is 60% - 75% before carrying out straw silage. Cut the whole corn straw for silage to about 3 cm in length. (2) Making the mixed material: Add silage additives (microbial inoculants) to improve the silage process and enhance the silage quality. (3)Perform anaerobic environment packaging: During the process of preparing silage, it is necessary to compact it as soon as possible and shorten the exposure time of the raw materials in the air. Then, use a baling and wrapping machine to wrap the forage material with multiple layers of low-density polyethylene (LLDPE) plastic film (thickness 0.025 mm) to make a grass ball. (4)Place for fermentation and ripening: When lactic acid is produced and the grass ball ferments and matures after 40 - 60 days of silage, the corn silage is obtained.

[0038] Examples 1 to 4: Functional forage

[0039] Select the product obtained in Preparation Example 1 above, and form the functional forage of Examples 1 to 4 (E1 to E4) of the present invention according to the fermentation days (7 days, 14 days, 21 days, 28 days) in the second-stage anaerobic fermentation.

[0040] In the examples of the present invention, the product obtained through the first-stage aerobic fermentation is the first fermentation product. The first fermentation product is made into a grass ball by using a baling and wrapping machine to wrap it with multiple layers of low-density polyethylene (LLDPE) plastic film (thickness 0.025 mm), and the product obtained through the second-stage anaerobic fermentation is the second fermentation product; the fermentation days of the aforementioned second-stage anaerobic fermentation refer to the total number of days from the completion of packaging and sealing of the first fermentation product to the opening and taking out of the second fermentation product.

[041] Comparative Example 1: Corn silage

[042] Select the product obtained in Preparation Example 2 above as the corn silage of Comparative Example 1.

[043] Test Example 1: Determination of the fermentation quality of functional forage

[044] The analysis methods for the dry matter (DM) content, crude protein (CP) content, pH value, ammonia nitrogen (NH3-N) content, lactic acid content, acetic acid content, and butyric acid content of the functional forage of Examples 1 to 4 and the corn silage of Comparative Example 1 are as follows, and the results are shown in Table 1.

[045] [Dry matter (DM) content, crude protein (CP) content]

[045] 〔Dry matter (DM) content, crude protein (CP) content〕

[046] Using the functional forages of Examples 1 to 4 and the corn silage of Comparative Example 1 as test samples, each test sample was placed in a fan-assisted oven and dried at 65°C for 48 hours. By comparing the weights of each test sample before and after drying, the dry matter content ratio of each test sample was obtained, and then the dry matter recovery rate of the test samples for 90 days was estimated by multiplying the weights of each test sample before and after drying by their dry matter content ratios. Among them, the methods for determining the dry matter (DM) content and crude protein (CP) content were as described by Huisden [1] et al.

[047] [Dry matter rumen digestibility (DMD), neutral detergent fiber rumen digestibility (NDFD)]

[048] Using the functional forages of Examples 1 to 4 and the corn silage of Comparative Example 1 as test samples, the neutral detergent fiber (NDF) and acid detergent fiber (ADF) of each test sample were determined according to the method described by Van Soest et al. [2]. According to the dry matter content and neutral detergent fiber content in the test samples, the in vitro true DM disappearance (IVDMD) and in vitro neutral detergent fiber digestibility (IVNDFD) were determined. It was carried out by in vitro digestion for 48 hours, and the water soluble carbohydrate (WSC) was determined by the anthrone method [3] after extraction with 80% ethanol. The determination results of the in vitro dry matter rumen digestibility (IVDMD) and neutral detergent fiber rumen digestibility (IVNDFD) are shown in Table 1 below.

[0049] [pH value]

[050] Using the functional forages of Examples 1 to 4 and the corn silage of Comparative Example 1 as test samples. 20 grams of each test sample were taken and 200 ml of cold (4°C) deionized water was added and homogenized in a blender for 60 seconds (homogenized for 30 seconds each time, homogenized 2 times, with an interval of 30 seconds in the middle) to form a homogeneous suspension. Then, the homogeneous suspension was centrifuged at a centrifugal force of 12,500 xg for 20 minutes, the supernatant was collected, and the pH value was measured with a pH meter. The determination results of the pH value are shown in Table 1 below.

[051] [Lactic acid, volatile fatty acids (VFA) and ammonia nitrogen (NH3-N)]

[052] The functional forages of Examples 1 to 4 and the corn silage of Comparative Example 1 were used as test samples. The supernatant for measuring the pH value was filtered through a 0.22 μm disc filter, and the filtrate was collected for the determination and analysis of lactic acid, volatile fatty acids (VFA), and ammonia nitrogen (NH3-N). Among them, high-performance liquid chromatography (the chromatographic column was Rezex ROA-organic acid H + (8%), 300 mm x 7.8 mm, Phenomenex, USA) was used to determine the concentrations of lactic acid and volatile fatty acids [4]; and, the ammonia nitrogen content was determined by colorimetry according to Weatherburn [5].

[053] As can be seen from the measurement results in Table 1, compared with the corn silage of Comparative Example 1 (C1), the dry matter (DM) contents of the functional forages of Examples 1 to 4 (E1 to E4) were all more than 1.5 times higher than the dry matter content of Comparative Example 1; the crude protein (CP) contents of Examples 1 to 4 were all higher than that of Comparative Example 1, and the protein decreased with the increase in the number of days of the second-stage anaerobic fermentation.

[054] In the analysis part of the ammonia nitrogen (NH3-N) content of the functional forage of the present invention, for the tested forage samples, after adding distilled water and mixing (sample: water = 1:10), they were stirred with a juicer, and then the filtrate was taken to measure the ammonia nitrogen concentration and moisture content, and finally the ammonia nitrogen (NH3-N) concentration per gram of the original tested forage sample (unit: mg / g fresh sample) was derived o The analysis results showed that the ammonia nitrogen (NH3-N) contents of the functional forages of Examples 1 to 4 were all lower than that of the corn silage of Comparative Example 1. In terms of the contents of organic acids (lactic acid, acetic acid, butyric acid), calculated as how many grams (g) of organic acids were contained in each kilogram (kg) of the functional forages of the examples and the corn silage of the comparative example (unit: g / kg), the functional forages of Examples 1 to 4 were products with 7 days, 14 days, 21 days, and 28 days of the second-stage anaerobic fermentation in sequence, and the corn silage of Comparative Example 1 was a product prepared by anaerobic fermentation for 50 days throughout the process. Among them, when fermented to 14 days (E2), the functional forage prepared by the present invention had reached the highest yields of lactic acid and acetic acid, and the total organic acid content, lactic acid content, acetic acid content, or butyric acid content of Examples 1 to 4 (E1 to E4) were all higher than the corresponding acid contents of Comparative Example 1. [

[055] ]Table 1: Determination results of the respective contents of dry matter content, crude protein content, pH value, nitrogen content (NH3-N), lactic acid, acetic acid, and butyric acid in the functional forages of Examples 1 (E1) to 4 (E4) of the present invention and the corn silage of Comparative Example 1 (C1). (N.D. indicates that the corresponding substance content was not measured)

[0056] From the determination results of Test Example 1 above, it can be seen that the functional forages (E1 to E4) of the present invention have the following effects compared with the general corn silage (C1):

[0057] (1) The anaerobic fermentation time of the functional forages (E1 to E4) of the present invention is short. It only takes about 14 days in the second-stage anaerobic fermentation to reach the highest acid production, which helps to improve the product stability after the functional forage is opened.

[0058] (2) The ammonia-nitrogen concentration of the functional forages (E1 to E4) of the present invention is low, which can avoid the production of ammonia smell in the functional forage products and also avoid affecting the pH value of the functional forages of the present invention, so that the pH value can be maintained under a lower acidic condition, maintaining the antibacterial effect and product stability.

[0059] (3) The functional forages (E1 to E4) of the present invention contain higher lactic acid and acetic acid than the general corn silage, and have the effect of inhibiting the development of miscellaneous bacteria in the fermentation process; in addition, due to the rapid acid production of the functional forages of the present invention, it can maintain the functional forages in an acidic environment with a low pH value, effectively inhibiting bacteria and being durable and easy to store.

[0060] (4) Comparing the quality of the functional forages (E1 to E4) of the present invention with that of the general corn silage (C1) under anaerobic conditions, the measured ammonia-nitrogen concentration of the functional forages of the present invention is low, the protein degradation is less, the fermentation loss is low, and the dry matter ratio is high. Therefore, compared with the corn silage (C1) made from general green-cut corn, the dry matter ratio of the functional forages of the present invention can be 1.5 times higher than that of the green-cut corn silage, and it has higher nutritional value. 1.5 times, and has higher nutritional value.

[0061] Test Example 2: Determination of the rumen degradation efficiency of functional forages

[0062] The analysis method of the rumen degradation efficiency of the functional forages of the foregoing examples and the corn silage of the comparative examples is as follows, and the results are shown in Figure 1, Table 2 and Table 3.

[0063] The functional forages of Examples 2 and 3 (D2 and E3) and the corn silage of Comparative Example 1 (C1) were used as test samples. Referring to the method of Nocek (1985) [8], this test example used the in situ rumen test to evaluate the crude protein (CP) digestibility and the proportion of rumen degradable protein (RDP) of the functional forage obtained by the two-stage fermentation of the present invention.

[0064] The procedure for measuring rumen crude protein digestibility is briefly described as follows: After drying each test sample, according to the experimental design, at each sampling time point, each test sample was divided into four digestion bags (purchased from ANKOM Technology; 5 x 10 cm; 50-μm pore size), and 2 g of the dried test sample was placed in each bag, so that each test sample formed four replicate samples. After labeling, the digestion bags were tied tightly. First, they were soaked in warm water at 39 °C for 20 minutes, and then placed into the rumen of a fistulated cow. At 0, 2, 4, 8, 12, 24, and 48 hours after being placed, four replicate samples of each test sample were taken at each time point; each digestion bag taken out was rinsed on the surface with cold water to wash away the rumen fluid, and then placed in an oven at 65 °C and dried for 48 hours. After drying, the weight of the test sample was recorded to calculate its rumen crude protein digestibility. The measured results are shown in the curve of Figure 1, and the results of Table 2 were estimated from the data in Figure 1. By combining the following formulas (1) and (2), the proportions of rumen degradable protein (RDP) and rumen undegradable protein (RUP) of Examples 2 and 3 (D2, E3) and Comparative Example 1 (C1) in Table 3 were calculated. o

[0065] In this test example, the following formulas (1) and (2) are the calculation formulas for rumen degradable protein (RDP) and rumen undegradable protein (RUP), respectively: Formula (1): RDP% = a + b * [c / (c + k)]; Formula (2): RUP% = 100% - RDP%. In formula (1), the washout rate (k) was set to 6% (i.e., 0.06 / h).

[0066] As can be seen from the graph showing the change in rumen crude protein digestibility (%) over time in Figure 1, the rumen crude protein digestibility of the functional forage in Example 2 (E2) is slightly faster than that in Example 3 (E3). The results shown in Table 2 can be obtained, and the values of a, b, c, etc. in formula (1) can be obtained. Among them, the degradation pattern of the data in Table 2 and Figure 1 is the one-phase association model; the best fit values calculated for the data in Table 2 using non-linear regression are as follows: Yo (= a) represents the protein that can be rapidly decomposed; Plateau represents the total amount of decomposable protein; K (= c) represents the average decomposition rate of protein during digestion. The larger the value, the faster the digestion rate; the half-time represents the time required for the total amount to be decomposed by half; Span (=b) represents the protein that is relatively difficult to decompose.

[0067] Table 2: Parameters related to the rumen crude protein digestibility (%) of the functional forage in Example 2 (E2) and Example 3 (E3) of the present invention, obtained according to the curve in Figure 1 in Test Example 2.

[0068] The RDP and RUP evaluation results of Examples 2 and 3 are shown in Table 3; among them, the RDP and RUP of Example 2 account for 77% and 23% of its total protein respectively; the RDP and RUP of Example 3 account for 73% and 27% of its total protein respectively. Compared with the RDP of 67% and RUP of 33% for general corn silage [9], it shows that the functional forage prepared by the two-stage fermentation of the present invention can provide a higher content of degradable protein than general corn silage.

[0069] Table 3: Determination results of the respective contents of rumen degradable protein (RDP) and rumen undegradable protein (RUP) of the functional forage in Example 2 (E2) and Example 3 (E3) of the present invention and the corn silage of Comparative Example 1 (C1).

[070] Test Example 3: Aerobic stability test of functional forage

[071] The analysis method of the aerobic stability of the functional forage grass in the foregoing embodiment and the corn silage in the comparative example is as follows, and the results are shown in Table 4. In this test example, the determination of aerobic stability was carried out according to the system described by Ashbell et al. [6].

[072] Take 1000 grams of the test sample in the sampling bag respectively. After turning it over and loosening, take 300 grams of it and put it into a perforated plastic bottle (the wet weight of each plastic bottle is 300 grams) to allow air to enter the bottle from the openings. Then, place a thermometer in each test sample to measure the central temperature of each test sample in the bottle, and record the temperature readings within 72 hours at intervals of every 12 hours. During the test period, a continuous recorder (HOBOMAXIOO, Smartec Scientific Corp., Taiwan) was used to record the ambient temperature every 15 minutes. In this test example, the definition of aerobic stability refers to the number of hours before the temperature of the test sample rises above the ambient temperature by more than 2°C [7]. The storage temperature during the test period in this test example was between 28 °C and 34 °C, and the relative humidity was above 80%.

[073] In this test example, the functional forage grasses of Examples 2 and 3 (E2 and E3) and the corn silage of Comparative Example 1 (C1) were used as test samples; among them, the functional forage grass of Example 2 was a sample with an anaerobic fermentation period of 14 days in the second stage, and the functional forage grass of Example 3 was a sample with an anaerobic fermentation period of 21 days in the second stage. Comparative Example 1 was a corn silage with a general full anaerobic fermentation of 50 days.

[074] Table 4: The temperature rise degrees at different cumulative time points were measured for the corn silages of the functional forage grasses of Example 2 (E2) and Example 3 (E3) of the present invention and Comparative Example 1 (C1) within 72 consecutive hours.

[075] The evaluation results of the determination of aerobic stability in this test example are as shown in Table 4 above. For Examples 2 and 3 (E2, E3) of the present invention, the temperature rise of the functional forage grass was only detected when the test reached 48 hours and 60 hours respectively, and until the end of the 72-hour test time, the temperature rise amplitudes of Examples 2 and 3 did not exceed 1°C; while in Comparative Example 1 (C1), the temperature started to rise at 24 hours of the test and the amplitude was close to 1°C, the temperature rise amplitude was close to 2°C at 36 hours of the test, and the temperature rise amplitude far exceeded the ambient temperature by 2°C at 48 hours of the test; as can be seen from the above, the functional forage grass prepared by the two-stage fermentation of the present invention has better aerobic stability than general corn silage after being exposed to air.

[0076] Test Example 4: Determination of the effect of functional forage on improving mastitis

[0077] Since only a small number of somatic cell counts (SCC) are contained in normal milk, and the somatic cell count in the milk produced by dairy cows in the case of bacterial infection in the udder (mastitis) will increase significantly. Therefore, the somatic cell count is usually used as a measure of milk quality, that is, a high somatic cell count represents low milk quality. Accordingly, the following determination method is used in this test example to test the improvement effect of the functional forage of the present invention on bovine mastitis.

[0078] 〔Experimental animals〕

[0079] In this test example, 21 Holstein lactating cows were divided into a control group, a low substitution group, and a high substitution group according to 7 cows in each group for the test. The milk production of these cows was 29.28 ± 5.75 kg / day; the number of days in milk (DIM) was 163.3 ± 44.8 days; the average parity was 2.0 ± 1.1 parities.

[0080] 〔Experimental diet〕

[0081] In this test example, the functional forage of the present invention was used as the test sample, and the feed part in the commercial total mixed ration (TMR) formula for daily feeding cows was replaced in different proportions, divided into zero substitution amount (control group), low substitution group, and high substitution group. Then, the milk of the test cows was collected and sent to the Hsinchu Branch of the Taiwan Livestock Research Institute for DHI milk quality inspection with a milk composition and somatic cell analyzer (MilkoScanTM FT+, Denmark) to evaluate the somatic cell count and other milk quality indicators in the milk.

[0082] This test referred to NRC 2001 to design a formula that meets the nutritional requirements of lactating cows, and feeding was carried out at 8 am and 1 pm every day. The commercial TMR formula and the substitution amount of functional forage used in this test example are shown in Table 5 below; the TMR formula mainly consists of a feed part (which may contain oat hay, corn silage, TMR No. 2), additives (which may contain baking soda, probiotics, mycotoxin adsorbent), and moisture. Calculated with the TMR formula as 100 wt%, the substitution amount of the feed part in the control group by functional forage was zero, the substitution amount of functional forage in the low substitution group was 8.47 wt%, and the substitution amount of functional forage in the high substitution group was 16.98 wt% o

[0083] Table 5: Composition ratios of commercial TMR formulations and different substitution amounts of functional forage

[0084] This test example lasted for four weeks (28 days in total). Cows were fed functional forage produced in the same batch every 14 days, and one independently packaged functional forage was opened every day. In other words, in the first 14 days of the 28-day test, cows were fed functional forage produced in the first batch and subjected to a complete second-stage anaerobic fermentation for 14 to 28 days, and in the 15th to 28th days, cows were fed functional forage produced in the second batch and subjected to a complete second-stage anaerobic fermentation for 14 to 28 days. More specifically, during the test period, on the 1st day of every 14 days, the test sample fed to cows was functional forage that had undergone a complete second-stage anaerobic fermentation for 14 days (i.e., the product of Example 2 of the present invention), and so on. On the 2nd to 14th days of every 14 days, cows were fed functional forage that had undergone a complete second-stage anaerobic fermentation for 15 to 28 days in sequence. Therefore, the functional forage fed on the 7th day of every 14 days was the product of Example 3 of the present invention (the second-stage fermentation reached 21 days), and the functional forage fed on the 14th day of every 14 days was the product of Example 4 of the present invention (the second-stage fermentation reached 28 days).

[0085] 〔Measurement process〕

[0086] The cows in this test example were raised in a livestock house equipped with cow beds and milked twice a day, at 4:30 in the morning and afternoon respectively. The measurement process of the somatic cell count in the milk collected in this test example is briefly described as follows: (1) Before milking, the cow's nipples must be cleaned and dried to avoid foreign objects entering the milk. After squeezing out the pre-milking milk, collect the middle milk. Do not sample milk from cows with clinical mastitis. Since the milk components and somatic cell counts of pre-milking, middle milking, and post-milking are very different, it is necessary to collect middle milk to be representative. (2) Test cows were sampled for milk twice continuously in the morning and afternoon on the day before the start of the test (day 0), the 14th day, and the 28th day of the test, and 25 ml of milk samples were collected in test bottles respectively. (3) Mix the morning and afternoon milk samples until the test bottle is about eight-tenths full. (4) Immediately cap the test bottle after filling it with milk and refrigerate it at about 4°C. (5) Place the milk samples in an ice bucket with sufficient frozen ice bars and send them to the Dairy Herd Improvement (DHI) milk sample testing center of the Hsinchu Branch of the Livestock Research Institute, Council of Agriculture, Executive Yuan. Use a somatic cell analyzer to analyze and test the content of somatic cell count as shown in Table 6.

[0087] Table 6: Detection results of somatic cell counts in milk samples collected from cattle after feeding different functional forages to replace the TMR formula.

[0088] The results of this test example regarding the determination of the improvement effect of functional forages on bovine mastitis are shown in Table 6 above. As can be seen from the above, before the test, the somatic cell count in the milk sample was the lowest in the control group, the second lowest in the low-replacement group, and the highest in the high-replacement group; by the 14th day of the test, the somatic cell count in the milk sample of the control group increased instead, but the somatic cell counts in the milk samples of the low-replacement group and the high-replacement group of functional forages decreased significantly, especially the somatic cell count in the milk sample of the high-replacement group decreased significantly to less than 50% of that before the test (before feeding the functional forages of the present invention). This shows that the functional forages prepared by the two-stage fermentation of the present invention have a significant effect on improving bovine mastitis compared with commercial TMR formula feeds.

[0089] Test Example 5: Determination of the effect of functional forages on increasing milk production and the quality of the increased milk

[0090] The method for determining the effect of the functional forages of the foregoing examples on increasing milk production and the quality of the increased milk is as follows, and the results are shown in Table 7, Table 8 and Figure 2.

[0091] The milk production of the cattle in this test example was determined based on the experimental animals and experimental diets of Test Example 4. During the test period of Test Example 4, milking was performed at 5:00 am and 3:30 pm every day (i.e., milking twice a day), and the milk production of individual cattle was recorded by the milking system to evaluate the change in milk production of the cattle before and after feeding different formula feeds. The milk production of the cattle in this test example was statistically analyzed based on the milk production of three groups (control group, low-replacement group, high-replacement group) for 28 days and referring to the statistical curve of lactation days; in addition, due to mastitis occurring in the cattle during the test period resulting in invalid data, only 6 cattle with valid data were selected from each group of 7 cattle to analyze the change in milk production; the determination results are shown in Table 7 below.

[0092] Table 7: Shows the milk volume change data of three groups of cattle (control group, low-replacement group, high-replacement group) in Figure 2 within four weeks.

[0093] The results of this test example regarding the effect of functional forage on increasing the milk production of cows are as shown in Table 7 and Figure 2 above. As can be clearly seen from Figure 2, most of the cows in the control group had a decrease in milk production, and the maximum decrease was more than 5 kg, while the increase in milk production did not reach 3 kg; the increase in milk production of the cows in the low substitution group was very significant, and all the cows in the low substitution group had an increase in milk production, with the minimum increase being more than 1 kg and the maximum increase being equivalent to 3 kg; although the milk production of the cows in the high substitution group decreased, the cow with the largest increase in milk production significantly exceeded 4 kg, which was the highest milk production among all cows.

[0094] As can be seen from Table 7, the total change in milk production of cows C1 to C6 in the control group over four weeks was a decrease of 6.31 kg, and the average value of the change in milk production per week in the control group was a decrease of 1.05 kg; the total change in milk production of cows L1 to L6 in the low substitution group over four weeks was an increase of 15.44 kg, and the average value of the change in milk production per week in the low substitution group was an increase of 2.57 kg; the total change in milk production of cows Hl to H6 in the high substitution group over four weeks was a decrease of 1.1 kg, and the average value of the change in milk production per week in the high substitution group was a decrease of 0.18 kg o As can be seen from the above, using the functional forage of the present invention is helpful for the milk production that gradually decreases with the number of lactation days after the lactation peak.

[0095] To illustrate the effect of the functional forage of the present invention on increasing milk production with the same standard, the average value (M) of the change in milk production per week in the control group was used as the basis for normalization. The normalization formula is: the normalized base value = (the average value of other groups - the average value of the control group). According to the above, the normalized value of the change in milk production per week in the low substitution group was 3.62 kg, and the normalized value of the change in milk production per week in the high substitution group was 0.87 kg; as can be seen from the above, the low substitution group had an increase in milk production of 3.62 kg / 4 weeks compared to the control group, and the high substitution group had an increase in milk production of 0.87 kg / 4 weeks compared to the control group, indicating that compared with the general commercial TMR formula feed (control group), regardless of whether the substitution amount of the functional forage of the present invention in the TMR formula feed is high or low, it has a significant effect on increasing the milk production of cows.

[0096] The determination of the milk quality of the cattle in this test example was based on the experimental animals and experimental diet in Test Example 4, to prove that while the cattle increased their milk production after being fed with the forage grass with the functions of the present invention, the milk quality was also maintained. During the test period in Test Example 4, milk samples of individual test cattle were collected every 14 days (at 4:30 am and pm). After mixing the morning and afternoon milk samples collected on the same day for each individual cattle every 14 days, they were sent to the DHI milk sample inspection center for analysis of milk quality detection items such as milk fat rate, lactose rate, milk protein rate, fat-free solids rate, total solids rate, and milk urea nitrogen. The analysis results are shown in Table 8 below.

[0097] Table 8: Detection results of milk fat rate, lactose rate, milk protein rate, fat-free solids rate, total solids rate, and milk urea nitrogen in milk samples collected after different functional forage grasses were fed to replace the TMR formula for cattle.

[0098] As can be seen from Table 8, in the measurements on Day 0, Day 14, and Day 28, the milk fat percentages of the low-replacement group and the high-replacement group were higher than those of the control group. Especially on Day 0 and Day 28, the milk fat percentages of the high-replacement group reached 4.05% and 3.85% respectively, which were higher than 3.52% and 3.61% of the control group. Among the three measurement time points, the milk protein percentages of the low-replacement group and the high-replacement group were slightly higher than or close to the values of the control group. On Day 14 and Day 28, the lactose percentage of the high-replacement group was slightly lower than that of the control group; but the difference was not significant, indicating that the lactose content did not fluctuate greatly due to the increased replacement. Among the three measurement time points, the fat-free solids percentages of the low-replacement group and the high-replacement group were similar to those of the control group. At all three measurement time points, the total solids rates of the low-replacement group and the high-replacement group were higher than those of the control group. Especially on Day 0 and Day 28, the high-replacement group reached 12.76% and 12.39% respectively, which were significantly higher than 12.21% and 12.32% of the control group. Among the three measurement time points, the milk urea nitrogen replacements of the low-replacement group were higher than those of the control group, while the high-replacement group was slightly lower than the control group. But overall, the differences among the three groups were not significant. Based on the above analysis, it can be seen that the low-replacement group and the high-replacement group had better performances in milk fat rate, milk protein rate, and total solids rate, which are all important indicators of milk quality. Especially the total solids rate, which is an important indicator for evaluating the nutritional value and quality of milk, and both the low-replacement group and the high-replacement group were better than the control group. Therefore, from the above data, it can be seen that the low-replacement group and the high-replacement group not only increased the milk volume, but also successfully maintained high-quality milk quality.

[0099] In summary, the functional forage obtained by the two-stage fermentation method of first aerobic and then anaerobic fermentation in the present invention has the characteristics of short fermentation time, low protein fermentation loss, fast acid production and good stability, and low ammonia concentration. And the functional forage of the present invention has a high proportion of dry matter (which helps to increase the daily dry matter intake and the milk production potential of animals), contains short-chain fatty acids such as lactic acid, acetic acid and butyric acid which contribute to fermentation stability and preservation. In addition, the content of rumen degradable protein is also higher than that of corn silage. Due to the decomposition of the remaining components by the second-stage anaerobic fermentation in the functional forage of the present invention, the stability of the functional forage after opening is maintained, and it is durable and easy to store, and the stable components are helpful for the stable utilization of intestinal microorganisms of herbivores. In addition, when the functional forage of the present invention is used to prepare feed products, it has better technical effects in increasing the milk production of herbivores and maintaining the milk quality and improving the mastitis of herbivores compared with ordinary corn silage.

[0100] The above-described embodiments are only for explaining the technical ideas and characteristics of the present invention, and the purpose is to enable those skilled in the art to understand the content of the present invention and implement it accordingly. It should not be used to limit the patent scope of the present invention. That is, all equivalent changes or modifications made according to the spirit disclosed in the present invention should still be covered within the patent scope of the present invention.

[0101] References: [1] Huisden CM, Adesogan AT, Kim SC and Ososanya T, Effect of applying molasses or inoculants containing homofermentative or heterofer- mentative bacteria at two rates on the fermentation and aerobic stability of corn silage. J Dairy Sci 92:690-697 (2009). [2] Van Soest PJ, Robertson JB and Lewis BA, Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J Dairy Sci 74:3583-3597 (1991). [3] Morris DL, Quantitative determination of carbohydrates with Drey- wood's anthrone reagent. Science 107:254-255 (1948). [4] Danner H, Madzingaidzo L, Holzer M, Mayrhuber L and Braun R, Extrac- tion and purification of lactic acid from silages. Bioresour Technol 75: 181-187 (2000). [5] Weatherburn MW, Phenol -hypochlorite reaction for determination of ammonia. Anal Chem 39:971-974 (1967). [6] Ashbell G, Weinberg ZG, Azrieli A, Hen Y and Horev B, A simple system to study the aerobic deterioration of silages. Can Agric Eng 33: 391-393 (1991). [7] Hu W, Schmidt RJ, McDonell EE, Klingerman CM and Kung L Jr, The effect of Lactobacillus buchneri 40788 or Lactobacillus plantarum MTD-1 on the fermentation and aerobic stability of corn silages ensiled at two dry matter contents. J Dairy Sci 92:3907-3914 (2009). [8] Nocek J. E. 1985. Evaluation of specific variables affecting in situ estimates of ruminal dry matter and protein digestion. J. Anim. Sci. 60: 1347-1358. [9] Nutrient Requirements of Dairy Cattle, Seventh Revised Edition, 2001 (2001) p292 Table 15-2a.

Claims

Claims 1. A functional forage grass, comprising a raw material composed of a forage matrix material and a nutrient material, wherein the raw material is subjected to a first stage of aerobic fermentation with mushrooms and a second stage of anaerobic fermentation with lactic acid bacteria and yeast to produce the functional forage grass; wherein:

2. The forage matrix material is wheat grass, and the nutrient material comprises soybean powder, wheat flour and corn cob.

3. The mushroom is Pleurotus eryngii, the lactic acid bacteria are Lactobacillus plantarum and Lactobacillus buchneri, and the yeast is baker's yeast. In the first stage of aerobic fermentation, the total water content of the raw material is 55wt%, and the total dry matter content of the raw material is 45wt% based on the total weight of the raw material. Based on the total dry matter content of the raw material being 100wt%, the total dry matter content of the raw material includes 41wt% of the wheat grass, 14wt% of the soybean powder, 20wt% of the wheat flour and 25wt% of the corn cob. The steps of the first stage of aerobic fermentation include: chopping the wheat grass into the forage matrix material; adding the nutrient material and the forage matrix material to mix evenly and adjusting the moisture content to form a mixed material; sterilizing the mixed material, adding the mushroom to the mixed material, and calculating the weight of the mixed material. The amount of mushroom added is about 2wt%; after the mixed material is sterilized, it is placed in an aerobic and constant temperature environment for aerobic fermentation for 1 to 2 months to obtain a first fermentation product; the second stage of anaerobic fermentation includes: adding the yeast and the lactic acid bacteria to the first fermentation product, mixing and stirring, and adjusting the moisture content to form a forage material, the amount of lactic acid bacteria added is 0.3wt%, and the amount of yeast added is 0.3wt%; the forage material is packaged to form an anaerobic fermentation environment, and the functional forage is obtained after anaerobic fermentation for 7 to 28 days.

2. The functional forage grass according to claim 1, wherein: This functional forage contains more than 160 grams of total organic acid per kilogram.

3. The functional forage grass according to claim 1, wherein: This functional forage contains up to 210 grams of lactic acid (g / kg) per kilogram.

4. The functional forage grass according to claim 1, wherein: This functional forage grass contains up to 74 grams of acid (Acetic acid, g / kg) per kilogram.

5. The functional forage grass according to claim 1, wherein: This functional forage contains up to 40 grams of butyric acid (g / kg) per kilogram.

6. The functional forage grass according to claim 1, wherein: The dry matter content of this functional forage reaches 42wt%.

7. The functional forage grass according to claim 1, wherein: The rumen crude protein digestibility of this functional forage reaches 16%.

8. The functional forage grass according to claim 1, wherein: Calculated based on the total protein content of this functional forage, the rumen-degradable protein content of this functional forage reaches 77% of the total protein.

9. Use of the functional forage grass as claimed in any one of claims 1 to 8 for preparing feed products for improving mastitis in herbivorous animals.

10. Use of the functional forage grass as claimed in any one of claims 1 to 8 for preparing feed products for increasing milk production of herbivorous animals.

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