Fermented feed containing rapeseed meal, and preparation method of fermented feed
A technology for fermenting feed and rapeseed meal, applied in animal feed, animal feed, application and other directions, can solve problems such as restricting the application of rapeseed meal, and achieve the effects of increasing the crude protein and small peptide content of rapeseed meal, inhibiting growth and expanding application
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Embodiment 1
[0024] Embodiment 1: preparation method of the present invention
[0025] Fermentation raw materials: rapeseed meal, compound microbial strains (Lactobacillus plantarum, Bacillus subtilis, Bacillus licheniformis and Saccharomyces cerevisiae, the mass ratio is 3:2:2:2), sodium hydroxide, water;
[0026] Addition amount: the addition amount of the compound microbial strain is 0.4% of the total weight of the dry matter of the rapeseed meal, the addition amount of sodium hydroxide is 0.6% of the total weight of the dry matter of the rapeseed meal, and the moisture of the whole fermentation raw material accounts for 40% of the total weight of the fermentation raw material. -65%, including the moisture of rapeseed meal itself;
[0027] Mix the fermentation raw materials evenly and carry out solid-state fermentation. The fermentation temperature is controlled at 37° C., and the fermentation time is 4 days. The solid-state fermented rapeseed meal is dried at 80° C. to obtain the rapes...
Embodiment 2
[0028] Embodiment 2: Comparative test of rapeseed meal fermented feed and rapeseed meal raw material of the present invention
[0029] 1. Method
[0030] Weigh 100g of rapeseed meal, add water according to the proportion of 40%, 45%, 50%, 55%, 60%, and 65% of the total amount of fermented material, and record it as M1, M2, M3, M4, M5, and M6 respectively. NaOH is weighed by 0.6% of the total weight of rapeseed meal dry matter, dissolved in water and added to the raw material of rapeseed meal, after mixing, add 0.4% of the total weight of rapeseed meal dry matter. ), mixed well, and each treatment was repeated 3 times. The fermentation temperature is controlled at 37°C, and the fermentation time is 4 days. After the fermentation is completed, it is dried at 80°C, crushed and passed through a 40-mesh sieve, and the crude protein, small peptide, lactic acid and other indicators are measured.
[0031] 2. Detection
[0032] Detection of crude protein content: according to the pr...
Embodiment 3
[0054] Example 3: Effects of different microbial strain ratios on crude protein and small peptide content
[0055] According to the method of Example 2, adjust the moisture of the whole fermentation raw material to 45%, carry out solid-state fermentation with different microbial strain ratios, then measure the crude protein and small peptide indexes, group as follows, the results are shown in Table 2:
[0056] M1: Lactobacillus plantarum, Bacillus subtilis, Bacillus licheniformis and Saccharomyces cerevisiae, the mass ratio is 3:2:2:2;
[0057] M2: Lactobacillus plantarum, Bacillus subtilis, Bacillus licheniformis and Saccharomyces cerevisiae, the mass ratio is 5:1:1:1;
[0058] M3: Lactobacillus plantarum, Bacillus subtilis, Bacillus licheniformis and Saccharomyces cerevisiae, the mass ratio is 1:3:4:6;
[0059] M4: Lactobacillus plantarum, Bacillus subtilis, Bacillus licheniformis and Saccharomyces cerevisiae, the mass ratio is 2:3:8:1;
[0060] Table 2 Test results
[00...
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