Microecological fermented forage for reducing cholesterol in pork

Abstract

The invention relates to a microecological fermented forage for reducing cholesterol in the pork, prepared by mixing respectively cultured Lactobacillus fermentium, Lactobacillus Sporogenes, and Clostridium butyricum, then inoculating the mixed bacteria liquid in residues of edible fungi, and standing for solid fermentation at constant temperature. The prepared microecological fermented forage is directly fed with mixing with complete feeds with a proportion of 10 %, has the effects of promoting digestion, reducing the concentration of harmful gasses in the hog house and the like of microecological preparations, especially has the effects of reducing cholesterol in the pork, and can improve the pork quality with remarkable effect. In addition, the microecological fermented forage uses the residues of edible fungi as substrate, belonging to an environment-friendly forage which is prepared by turning waste into treasure.

Description

technical field [0001] The invention relates to a micro-ecological fermented feed for reducing pork cholesterol, belonging 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 have ...

AI Technical Summary

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.