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Method for preparing microbial fermented feed for effectively improving mutton quality

A technology for microbial fermentation and mutton, applied in the field of microbial fermentation feed production, can solve the problems of not fundamentally improving meat quality, weakening animal meat quality, reducing growth-promoting antibiotics, etc., to improve feed utilization, increase feed intake, The effect of reducing the ratio of feed to meat

Inactive Publication Date: 2013-11-20
SHANGHAI CHUANGBO MODERN NATURAL AGRI GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the existing microbial fermented feed mostly promotes the healthy growth of animals by enhancing the disease resistance of animals and improving the body's immunity, reducing the use of growth-promoting antibiotics, etc., thereby weakening the decline in animal meat quality, and cannot fundamentally improve meat quality.

Method used

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  • Method for preparing microbial fermented feed for effectively improving mutton quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Step 1: Prepare the culture medium

[0044] Dissolve 1.5wt% beef extract, 1wt% peptone, 0.01wt% potassium dihydrogen phosphate, 0.03wt% magnesium sulfate, and 0.75wt% vitamin B family with warm water to form a compound medium with a pH value of 6.5.

[0045] The second step: prepare the compound bacterial liquid

[0046] Inoculate the composite bacterial species into the compound medium made in the first step according to the weight ratio of 7:100. The composite bacterial species has 5 parts by weight of yeast, 10 parts by weight of Bacillus licheniformis, 40 parts by weight of lactic acid bacteria, and 15 parts by weight of Bacillus subtilis. Composition in parts by weight, cultivated at a temperature of 30°C for 100 hours to obtain a composite bacterial liquid.

[0047] The third step: making the finished product of microbial fermented feed

[0048]3 parts by weight of the bacterial liquid cultivated in the second step, 30 parts by weight of corn flour, 3 parts by w...

Embodiment 2

[0050] Step 1: Prepare the culture medium

[0051] Dissolve 1.7wt% beef extract, 1.2wt% peptone, 0.02wt% potassium dihydrogen phosphate, 0.04wt% magnesium sulfate, and 1wt% vitamin B family with warm water to form a compound medium with a pH value of 6.5.

[0052] The second step: prepare the compound bacterial liquid

[0053] Inoculate the composite bacterial species into the compound medium made in the first step according to the weight ratio of 10:100. The composite bacterial species has 7 parts by weight of yeast, 14 parts by weight of Bacillus licheniformis, 42 parts by weight of lactic acid bacteria, and 18 parts by weight of Bacillus subtilis. Composition in parts by weight, cultivated at a temperature of 32°C for 100 hours to obtain a composite bacterial liquid.

[0054] The third step: making the finished product of microbial fermented feed

[0055] 4 parts by weight of the bacterial liquid cultivated in the second step, 40 parts by weight of corn flour, 4 parts by ...

Embodiment 3

[0057] Step 1: Prepare the culture medium

[0058] Dissolve 1.8wt% beef extract, 1.35wt% peptone, 0.03wt% potassium dihydrogen phosphate, 0.05wt% magnesium sulfate, and 1.2wt% vitamin B family with warm water to form a compound medium with a pH value of 6.5.

[0059] The second step: prepare the compound bacterial liquid

[0060] Inoculate the composite bacterial species into the compound medium made in the first step according to the weight ratio of 12:100. The composite bacterial species has 9 parts by weight of yeast, 18 parts by weight of Bacillus licheniformis, 46 parts by weight of lactic acid bacteria, and 22 parts by weight of Bacillus subtilis. Composition in parts by weight, cultivated at a temperature of 35°C for 100 hours to obtain a composite bacterial liquid.

[0061] The third step: making the finished product of microbial fermented feed

[0062] 4.5 parts by weight of the bacterium liquid cultivated in the second step, 42 parts by weight of corn flour, 4.5 pa...

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Abstract

The invention provides a method for preparing a microbial fermented feed for effectively improving the mutton quality. The method comprises the following steps: (1) inoculating complex strains into a complex culture medium to be cultured so as to obtain complex bacteria liquid; (2) carrying out anaerobic fermentation on the obtained complex bacteria liquid and a solid culture medium to obtain the microbial fermented feed, wherein the complex strains include yeast, bacillus and lactic acid bacteria. According to the preparation method, the raw materials of the feed after fermentation of the complex strains are easily absorbed and utilized by intestines and the stomach, and finally the growth speed of mutton sheep is increased and the mutton sheep is taken to market in advance. The rate of water loss of mutton is obviously reduced, and the muscle-fat content and the amino acid content are significantly improved.

Description

technical field [0001] The invention relates to a method for fermenting and preparing feed, in particular to a method for preparing microbial fermented feed that can effectively improve the quality of mutton. Background technique [0002] With the development of the domestic economy and the improvement of living standards, the price of mutton has also risen year by year in recent years, from about 25 yuan per kilogram three years ago to the current range of 60 to 90 yuan per kilogram. The increase in economic benefits has prompted mutton sheep farms to spring up like mushrooms in the country. Due to the addition of growth-promoting antibiotics during the breeding process, the quality of mutton has declined and the taste is not fresh. [0003] Microbial probiotics have developed rapidly in recent years. Various microbial additives are widely used in farming, and have formed considerable ecological benefits, social benefits and economic benefits, and have also been recognize...

Claims

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Application Information

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IPC IPC(8): A23K1/00A23K1/10A23K1/16A23K1/175A23K1/14
Inventor 江瀚张小峰
Owner SHANGHAI CHUANGBO MODERN NATURAL AGRI GRP
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