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, 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 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 after being sealed and fermented.

[0003] During the fermentation process of silage feed, carbon dioxide produced by the fermentation of lactic acid bacteria to decompose sugars 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 lactic acid bacteria are inhibited by the lactic acid produced by themselves and the fermentation stops, making the feed enter 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 increased; (5) The feeding amount and quality are stable, and the animal production performance is stable. Therefore, from the perspectives of nutrition and management, if high-quality forage can be timely made 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 modulating silage: (1) Sufficient sites, raw materials and capital supply are required; (2) The quality of raw materials is not easy to control; (3) Great losses occur when the container is not properly selected; (4) Quality losses such as improper management during the modulation process or after opening; (5) Animal production capacity and health problems when the diet is not properly formulated. Among them, it is particularly noteworthy that once the silage bag is opened, the internal microbial environment will be affected by oxygen and microorganisms in the air, which is likely to cause fermentation failure, mildew or other microbial contaminations, resulting in nutritional loss and quality degradation of the silage. In addition, although existing silage can affect the rumen fermentation process, its function has not been reported to be able to simultaneously significantly increase the milk production of herbivores and effectively reduce mastitis, indicating that 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 also faces a series of challenges and problems, especially in terms of preservation after opening, which needs to be further solved 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 with the functions of improving the occurrence of mastitis and increasing milk production, its preparation method and use. The functional forage grass is composed of a forage grass matrix material and a nutritional material, and is prepared by first performing a first-stage aerobic fermentation with mushroom and then performing a second-stage anaerobic fermentation with lactic acid bacteria and yeast. Thus, through the two-stage fermentation method of first aerobic and then anaerobic, the functional forage grass decomposes the forage grass matrix material in the first-stage aerobic fermentation and produces functional components such as mushroom polysaccharides, ergothioneine (EGT), ergosterol, polyphenols, etc., and decomposes the remaining sugars of the first fermentation product formed in the first-stage aerobic fermentation in the second-stage anaerobic fermentation, and produces a good proportion of organic acids, so that the functional forage grass of the present invention has high contents of lactic acid, total protein and rumen degradable protein, and has excellent characteristics such as higher dry matter than ordinary silage. The functional forage grass of the present invention decomposes the remaining monosaccharides and disaccharides that are easily utilized by the growth of other microorganisms in the second-stage anaerobic fermentation, so that after the functional forage grass of the present invention is opened, other microorganisms are not easy to grow, achieving the purpose of maintaining the stability of the functional forage grass after opening.

[0008] For the above purposes, the present invention provides a functional forage grass, which comprises raw materials composed of forage grass matrix materials and nutritional materials. 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 total organic acid content in each kilogram of the functional forage grass reaches 160 grams (g) or more (that is, each kilogram of the functional forage grass contains organic acids 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 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 Gramineae 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, and 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 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 corn cob as nutritional materials. In another embodiment of the present invention, the nutritional materials can be a combination of corn cob, 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 embodiment, 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 matrix material; adding nutrient materials and uniformly mixing them with the forage matrix 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, mixing and stirring, and adjusting the moisture content to form a forage material; packing the forage material to form an anaerobic fermentation environment, and performing 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 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.

[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 to wrap 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 mixed material undergoes bacteria running, it can be fermented in a constant room temperature environment of 10°C to 30°C. More preferably, after the mixed material undergoes bacteria running, 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 endpoint 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. Thus, the functional forage of the present invention combines the principles of nutrition and natural therapy, enabling herbivores to naturally obtain the effect of non-drug anti-inflammatory when consuming the functional forage of the present invention, and avoiding 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 (D3) 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 accompanying 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. Among them: 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 are Pleurotus eryngii; based on the weight of the mixed material, the addition amount of the mushroom fungi is about 2wt%; after the mixed material is colonized by the fungi, it is placed 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 plant corn during the milk ripening stage to the dough ripening stage; ensure that 1 / 2 of the green leaves are retained on the straw after obtaining the ear, and after drying the fresh corn straw for 1 - 2 days, and ensure that the water content of the silage raw material is between 60% - 75% before carrying out straw silage. Cut the whole plant corn straw for silage to about 3 cm. (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 time of the raw materials exposed to the air. Then, use a baling and wrapping machine to wrap the forage materials with multi-layer plastic film of linear low-density polyethylene (LLDPE) (thickness 0.025mm) to make grass balls. (4)Place for fermentation and ripening: When lactic acid is produced and the grass balls are fermented and matured after 40 - 60 days of ensiling, the corn silage is obtained.

[0038] Examples 1 to 4: Functional forage

[0039] Select the product obtained in Preparation Example 1 described 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) of the second anaerobic fermentation.

[0040] In the examples of the present invention, the product obtained by the first aerobic fermentation is the first fermentation product. The first fermentation product is made into grass balls by using a baling and wrapping machine to wrap multi-layer plastic film of linear low-density polyethylene (LLDPE) (thickness 0.025mm), and the product obtained by the second anaerobic fermentation is the second fermentation product; the fermentation days of the second anaerobic fermentation mentioned above 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 described above as the corn silage of Comparative Example 1.

[043] Test Example 1: Determination of 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 described above are as follows, and the results are shown in Table 1.

[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 proportion of dry matter content of each test sample was obtained, and then the dry matter recovery rate of the test sample for 90 days was estimated by multiplying the weights of each test sample before and after drying by its dry matter content proportion. Among them, the measurement methods of dry matter (DM) content and crude protein (CP) content are 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 sample, 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 after extraction with 80% ethanol [3]. The measurement 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 respectively 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 measurement 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 measure the concentrations of lactic acid and volatile fatty acids [4]; and, the ammonia nitrogen content was measured 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 that 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 part of analyzing the ammonia nitrogen (NH3-N) content of the functional forage of the present invention, for the tested forage sample, after adding distilled water and mixing (sample: water = 1:10), it was 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 content 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 forage of the example and the corn silage of the comparative example (unit: g / kg), the functional forages of Examples 1 to 4 were products of the second-stage anaerobic fermentation for 7 days, 14 days, 21 days, and 28 days 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 of the functional forages in 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 the above Test Example 1, 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, and it only takes about 14 days in the second-stage anaerobic fermentation to reach the highest acid production amount, which helps to improve the product stability after the functional forages are 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, the functional forages can be maintained 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 ammonia-nitrogen concentration measured for 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 in the foregoing examples and the corn silage of the comparative example is as follows, and the results are shown in FIG. 1, Table 2 and Table 3.

[0063] The functional forages of Examples 2 and 3 (D2 and E3) and the corn silage (C1) of Comparative Example 1 were used as the 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 of the functional forage obtained by the two-stage fermentation of the present invention and the proportion of rumen degradable protein (RDP).

[0064] A brief description of the process for measuring rumen crude protein digestibility is 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 being labeled, 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 graph of Figure 1, and then the results in 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 the formula (1) can be obtained. Among them, the degradation mode of the data in Table 2 and Figure 1 is a 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 decompose to half; Span (=b) represents the protein that is relatively difficult to decompose.

[0067] Table 2: Rumen crude protein digestibility (%) related parameters 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 1

[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 corn silage of Comparative Example 1 (C1).

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

[071] The analytical method for the aerobic stability of the functional forage in the foregoing embodiments and the corn silage in the comparative examples 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] 1000 g of the test samples in the sampling bags were taken respectively, and after being turned over and loosened, 300 g of them were put into perforated plastic bottles (each plastic bottle had a wet weight of 300 g) to allow air to enter the bottles through the openings. Then, a thermometer was placed in each test sample to measure the central temperature of each test sample in the bottle, and the temperature readings within 72 hours were recorded at intervals of every 12 hours. During the test period, a continuous recorder (HOBOMAXIOO, Smartec Scientific Corp., Taiwan, China) 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 of this test example was between 28 °C and 34 °C, and the relative humidity was above 80%.

[073] In this test example, the functional forages 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 of Example 2 was a sample with an anaerobic fermentation period of 14 days in the second stage, the functional forage of Example 3 was a sample with an anaerobic fermentation period of 21 days in the second stage, and Comparative Example 1 was a corn silage with a general anaerobic fermentation for 50 days throughout the process.

[074] Table 4: The temperature rise degrees at different cumulative time points of the functional forages of Example 2 (E2) and Example 3 (E3) of the present invention and the corn silage of Comparative Example 1 (C1) were measured 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 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 KC; while for 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 2°C of the ambient temperature at 48 hours of the test; it can be seen from the above that the functional forage prepared by the two-stage fermentation of the present invention has better aerobic stability than general corn silage after being exposed to air. 13 Amendment Sheet (Rule 91) ISA / CN

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

[0077] Since only a small number of somatic cell counts (Somatic Cell Count; SCC) are contained in normal milk, and the somatic cell count in the milk produced by dairy cows in the case of bacterial infection (mastitis) in the udder 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 effect of the functional forage of the present invention on improving bovine mastitis.

[0078] 〔Experimental animals〕

[0079] In this test example, 21 Dutch lactating cows were divided into a control group, a low substitution group, and a high substitution group with 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; and the average parity was 2.0 ± 1.1 parity.

[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 formula of the commercial total mixed ration (TMR) fed to cows daily was partially 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 in China to conduct 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 experiment referred to the 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 replacement amount of functional forage used in this experimental example are shown in Table 5 below; the TMR formula mainly consists of a feed part (which may contain oat grass, corn silage, TMR No. 2), additives (which may contain baking soda, probiotics, mycotoxin adsorbent) and moisture. Calculated based on the TMR formula being 100 wt%, the replacement amount of the feed part in the control group by functional forage was zero, the replacement amount of functional forage in the low replacement group was 8.47 wt%, and the replacement amount of functional forage in the high replacement group was 16.98 wt%.

[0083] Table 5: Composition ratio of commercial TMR formula and different replacement amounts of functional forage. 14 Amendment Sheet (Rule 91) ISA / CN

[0084] This experimental example lasted for four weeks (28 days in total). The cows were fed the same batch of manufactured functional forage every 14 days, and one independently packaged functional forage was opened every day; in other words, in the 28-day experiment, the cows were fed the functional forage manufactured in the first batch and subjected to complete anaerobic fermentation in the second stage for 14 to 28 days from the 1st to the 14th day, and the cows were fed the functional forage manufactured in the second batch and subjected to complete anaerobic fermentation in the second stage for 14 to 28 days from the 15th to the 28th day. More specifically, during the experiment, the test sample fed to the cows on the 1st day of every 14 days was the functional forage that had undergone complete anaerobic fermentation in the second stage for 14 days (i.e., the product of Example 2 of the present invention), and so on. The functional forage fed on the 2nd to the 14th day of every 14 days was sequentially fed the functional forage that had undergone complete anaerobic fermentation in the second stage for 15 to 28 days; 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 of 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 of fermentation reached 28 days).

[0085] [Measurement process]

[0086] The cows in this experimental example were raised in a livestock house equipped with cattle beds and milked twice a day, at 4:30 am and pm respectively. The measurement process for the somatic cell count contained in the milk collected in this experimental example is briefly described as follows: (1)Before milking, the nipples of cows must be cleaned and dried to avoid foreign substances entering the milk. After squeezing out the foremilk, collect the mid-milk. Do not sample the milk from clinically mastitic cows. Since the milk composition and somatic cell count vary greatly among the foremilk, mid-milk, and hindmilk, it is necessary to collect mid-milk for representativeness. (2)On the day before the start of the experiment (day 0), and on the morning and afternoon of the 14th and 28th days of the experiment, milk samples were collected continuously twice from the experimental cows, and 25 ml of milk samples were collected in test bottles. (3)Mix the morning and afternoon milk samples until the test bottle is eight-tenths full. (4)Immediately cap the 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 packs 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, Taiwan, China. Use a somatic cell analyzer to analyze and test the somatic cell count content as shown in Table 6.

[0087] Table 6: Test results of somatic cell count in milk samples collected from cows after feeding different functional forages to replace the TMR formula. 15 Correction Page (Rule 91) ISA / CN

[0088] The results of this test example on the determination of the improvement effect of functional forages on cow mastitis are shown in Table 6 above. As can be seen from the above, before the experiment, the somatic cell count in the milk samples 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 experiment, the somatic cell count in the milk samples of the control group increased instead, but the somatic cell counts in the milk samples of the low replacement group and high replacement group of functional forages decreased significantly. In particular, the somatic cell count in the milk samples of the high replacement group decreased significantly to less than 50% of that before the experiment (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 cow mastitis compared with commercial TMR formula feeds.

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

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

[0091] The measurement of milk production in cows in this test example was based on the experimental animals and experimental diets in 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 cows was recorded by the milking system to evaluate the change in milk production before and after cows were fed different formulated feeds. The milk production of cows in this test example was statistically analyzed based on the milk production of three groups (control group, low substitution group, high substitution group) over 28 days and with reference to the statistical curve of lactation days; in addition, due to mastitis in cows during the test period resulting in invalid data, only 6 cows with valid data were selected from each group of 7 cows to analyze the change in milk production; the measurement results are shown in Table 7 below.

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

[0093] The results of the measurement of the effect of the functional forage on increasing the milk production of cows in this test example are shown in Table 7 above and Figure 2. As can be clearly seen from Figure 2, most of the cows in the control group had a decrease in milk volume, and the decrease was at most more than 5 kg, while the increase in milk volume did not reach 3 kg; the increase in milk volume of cows in the low substitution group was very significant, and all cows had an increase in milk volume, with the lowest increase being higher than 1 kg and the highest increase being equivalent to 3 kg; for the cows in the high substitution group, although the milk volume decreased, the cow with the highest increase in milk volume was significantly more than 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 volume over four weeks 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 volume over four weeks 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 volume over four weeks 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 four-week average milk volume change of the control group was used as the basis for normalization. The normalization formula is: Normalized base value = (Average value of other groups - Average value of the control group). Accordingly, the normalized value of the four-week average milk volume change of the low substitution group was 3.62 kg, and the normalized value of the four-week average milk volume change of the high substitution group was 0.87 kg. As can be seen from the above, the low substitution group had a milk volume increase of 3.62 kg / 4 weeks compared to the control group, and the high substitution group had a milk volume increase 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 improving the milk production of cows.

[0096] The milk quality measurement of the cows in this test example was based on the experimental animals and experimental diets of Test Example 4 to prove that while the cows fed the feed containing the functional forage of the present invention increased their milk production, they also maintained their milk quality. During the test period of Test Example 4, milk samples of individual cows participating in the test 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 cow 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, non-fat 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, non-fat solids rate, total solids rate, and milk urea nitrogen in milk samples collected from cows after feeding different functional forages to replace the TMR formula.

[0098] As can be seen from Table 8, in the measurements on the 0th day, 14th day, and 28th day, the butterfat percentages in both the low substitution group and the high substitution group were higher than those in the control group. Especially on the 0th day and 28th day, the butterfat percentages in the high substitution group reached 4.05% and 3.85% respectively, which were higher than 3.52% and 3.61% in the control group. Among the three measurement time points, the milk protein percentages in both the low substitution group and the high substitution group were slightly higher than or close to those in the control group. On the 14th day and 28th day, the lactose percentage in the high substitution group was slightly lower than that in the control group; however, the difference was not significant, indicating that the lactose content did not fluctuate greatly due to the increased substitution. Among the three measurement time points, the percentages of fat-free solids in both the low substitution group and the high substitution group were similar to those in the control group. At all three measurement time points, the total solids rates in both the low substitution group and the high substitution group were higher than those in the control group. Especially on the 0th day and 28th day, the total solids rates in the high substitution group reached 12.76% and 12.39% respectively, which were significantly higher than 12.21% and 12.32% in the control group. Among the three measurement time points, the milk urea nitrogen substitution in the low substitution group was higher than that in the control group, while that in the high substitution group was slightly lower than that in the control group. Overall, the differences among the three groups were not significant. Based on the above analysis, it can be seen that both the low substitution group and the high substitution group showed good performance in terms of butterfat 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 substitution group and the high substitution group were better than the control group. Therefore, from the above data, it can be seen that both the low substitution group and the high substitution group not only increased the milk yield but also successfully maintained the high-quality milk quality.

[0099] In summary, the functional forage obtained by the two-stage fermentation method of the present invention, first aerobic and then anaerobic, has the product 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 (helping 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 that contribute to fermentation stability and preservation. In addition, the content of rumen-degradable protein is also higher than that of corn silage. The functional forage of the present invention can maintain the stability of the functional forage after opening and is resistant to storage due to the decomposition of the remaining components through the second-stage anaerobic fermentation, and the stable components are helpful for the stable utilization of the 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, maintaining the milk quality, and improving the mastitis of herbivores compared with ordinary corn silage.

[0100] The embodiments described above are only for illustrating the technical idea and features of the present invention. 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] NocekJ. 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, which comprises raw materials composed of forage grass matrix materials and nutritional materials, and 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; wherein, 2. The forage matrix material is wheatgrass, the nutrient material includes soybean powder, wheat bran, and corncob.

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 aerobic fermentation, calculated based on the total weight of the raw materials, the total water content of the raw materials is 55 wt%, and the total dry matter content of the raw materials is 45 wt%. Calculated based on the total dry matter content of the raw materials being 100 wt%, the total dry matter content of the raw materials includes 41 wt% of the wheatgrass, 14 wt% of the soybean powder, 20 wt% of the wheat bran, and 25 wt% of the corncob. The steps of the first-stage aerobic fermentation include: cutting the wheatgrass into the forage matrix material; adding the nutrient material and the forage matrix material and mixing them evenly and adjusting the water content to form a mixed material; after sterilizing the mixed material, adding the mushroom to the mixed material. Calculated based on the weight of the mixed material, the addition amount of the mushroom is about 2 wt%; after the mixed material is colonized by the bacteria, placing it in an aerobic and constant-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 the yeast and the lactic acid bacteria to the first fermentation product and then mixing and stirring and adjusting the water content to form a forage material. The addition amount of the lactic acid bacteria is 0.3 wt%, and the addition amount of the yeast is 0.3 wt%; 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.

2. The functional forage according to claim 1, wherein The total organic acid content in each kilogram of the functional forage reaches 160 grams or more.

3. The functional forage grass according to claim 1, wherein The lactic acid (Lactic acid, g / kg) content in each kilogram of the functional forage reaches 210 grams.

4. The functional forage grass according to claim 1, wherein The acetic acid (Acetic acid, g / kg) content in each kilogram of the functional forage reaches 74 grams.

5. The functional pasture according to claim 1, wherein The butyric acid (Butyric acid, g / kg) content in each kilogram of the functional forage reaches 40 grams.

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

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

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

9. Use of a functional forage according to any one of claims 1 to 8 for preparing a feed product for improving mastitis in herbivores.

10. Use of a functional forage according to any one of claims 1 to 8 for preparing a feed product for increasing the milk production of herbivores.

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