Fermentation soybean meal for piglings and preparation method therefor

Abstract

The invention discloses a fermentation soybean meal for piglings and a preparation method therefor. The raw materials comprise, by weight, 250-300 parts of high-quality soybean meal, 0.6-0.8 part of pepper powder, 0.1-0.2 part of leavening agents, 40-50 parts of puffed corn grits, 2-3 parts of almond flour, 6-9 parts of mushroom bran, 12-15 parts of black sweet rice powder, 2-3 parts of fresh burdock, 2-3 parts of dandelion leaves, 3-4 parts of celery leaves, 2-3 parts of Chrysanthemum morifolium, 3-6 parts of garlic sprout, 1-2 parts of brown sugar, 1-2 parts of ginger juice, 0.5-0.8 part of sesame oil, 2-3 parts of yeast extract powder and 2-3 parts of pig bone extract products. The fermentation soybean meal has unique fermentation aroma, has special flavor, has excellent feeding attraction, can raise animal appetite, increases animal food consumption, promotes growth, reduce material consumption, and lowers the feed cost. In addition, the fermentation soybean meal can solve animal trophic diarherra, raises disease prevention and anti-disease capabilities, and promotes healthy growth of animals.

Description

technical field [0001] The invention relates to the technical field of animal breeding, in particular to a fermented soybean meal for piglets and a preparation method thereof. Background technique [0002] The crude protein content in soybean meal is as high as 30%-50%, which is one of the main protein feeds for animals. However, untreated soybean meal contains anti-nutritional factors such as trypsin inhibitors, oligosaccharides, lectins, phytic acid, and urease. It will have adverse effects on the digestion and utilization of animals and feed. Through microbial fermentation, the anti-nutritional factors in soybean meal can be degraded or inactivated, thereby improving its utilization. Soybean meal protein has strong antigenicity, which can cause intestinal allergies in animals, and then cause diarrhea in animals. Studies have confirmed that this part of the antigenic protein is mainly glycinin and β-conglycinin, and through microbial fermentation, these antigens can be mad...

AI Technical Summary

Problems solved by technology

At present, although the utilization rate of fermented soybean meal obtained by traditional fermentation technology has been improved, the flavor of the fermented product is poor, and the attraction to animals is not good. The advantages of using soybean meal as animal feed have not yet been fully demonstrated. Improving and optimizing the fermentation process, and developing a new type of fermented soybean meal with excellent food-attracting properties, unique feed flavor, and improved animal growth and reproduction performance is an important problem that should be solved at present.