Microecological fermented forage capable of reducing fat content of pork

Abstract

The invention relates to a microecological fermented forage capable of reducing fat content of pork. Main technical characteristics are as below: mixing respectively cultured lactobacillus fermentiumbacteria liquid, enterococcus faecalis bacteria liquid and Clostridium butyricum; then inoculating the mixed bacteria liquid to domestic fungus chaff, standing under a constant temperature condition and carrying out solid fermentation to obtain the forage. The microecological fermented forage of the invention can be mixed with a full value forage by 10% and fed to the pigs directly; the microecological fermented forage has effects of a microecological preparation on promoting digestion and reducing harmful gas concentration in pigpen and especially has an effect of reducing fat content of pork, so as to enhance pork quality with substantial effect. In addition, the invention employs edible fungus chaff as a fermentation substrate and belongs to green and environment-friendly forage, which changes waste into valuables.

Description

technical field [0001] The invention relates to a micro-ecological fermented feed for reducing pork fat content, and belongs to the technical field of microbial fermentation. Background technique [0002] With the rapid development of animal husbandry and the extensive use of drugs such as antibiotics, the issue of feed safety (food safety) has become the focus of attention of pig producers and consumers. The governments of developed countries in the world have successively issued restrictions and bans on the use of antibiotics. European countries have banned the addition of antibiotics in feed in the past ten years, and the types of antibiotics approved for use in feed in my country are also gradually decreasing. Fermented feed can effectively inhibit the reproduction and growth of Escherichia coli, Salmonella and some pathogenic bacteria and pathogens in the digestive tract, and has a certain effect on the defense of pig diseases. Therefore, countries around the world hav...

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Problems solved by technology

[0004] However, due to the lack of a unified production technology standard for fermented feed in my country, the complex sources of strains and backward fermentation technology, the quality of fermented feed products in my country is very unstable and the expected effect cannot be achieved.

[0005] And at present both at home and abroad are researched from the direct effect of using fermented feed, and there is no research report on improving the quality of pork with fermented feed.