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Sow feed including bacteriostatic yeast culture, and preparation method and applications thereof

A technology for yeast culture and sow feed, applied in the field of sow feed and its preparation, can solve the problems of disordered digestion and absorption, affecting reproductive performance, insufficient nutrient intake, etc., to inhibit the reproduction of harmful intestinal bacteria and improve maternal Effects of pig reproductive performance and improvement of intestinal flora balance

Inactive Publication Date: 2019-09-06
北京中农弘科生物技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In actual production, sows are prone to intestinal flora imbalance during pregnancy and lactation, leading to a decline in intestinal health and affecting reproductive performance; in addition, high frequency constipation during pregnancy, mild cases can cause loss of appetite, Insufficient nutritional intake, postpartum anemia and weak offspring, etc., in severe cases will cause digestive and absorption disorders and mental abnormalities, and severe cases may even lead to death

Method used

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  • Sow feed including bacteriostatic yeast culture, and preparation method and applications thereof
  • Sow feed including bacteriostatic yeast culture, and preparation method and applications thereof
  • Sow feed including bacteriostatic yeast culture, and preparation method and applications thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Example 1 Separation and screening of Saccharomyces cerevisiae HKB-36

[0034] (1) Medium: wort medium. Take 500g of malt, crush it and put it into a beaker, add 2000mL of distilled water, stir in a water bath at 45°C for 30min, increase the temperature to 70°C, and keep it for 1h; filter through 8 layers of gauze, and wash the beaker and filter tank with willow tree. When the filtrate reaches 2000mL, boil it again, cool it, and store it at 10°C for later use.

[0035] (2) Separation of yeast: take beer, wine, kimchi, fermented fruit and vegetable juice, dough and kumiss, etc. as raw materials, respectively collect 400mL or 400g raw material samples (mashed solids), place them in sterile Erlenmeyer flasks, Cover with 8 layers of gauze and ferment naturally at 25°C-30°C for 2-3d. Under aseptic conditions, shake the fermentation culture liquid sample evenly, use a sterile pipette to draw an appropriate amount of fermentation liquid into the sterilized wort culture liqui...

Embodiment 2

[0044] The preparation of embodiment 2 antibacterial yeast culture 1

[0045] (1) slant bacterial strain activation: inoculate frozen preserved Saccharomyces cerevisiae HKB-36 on the slant medium containing malt extract powder 145g / L, chloramphenicol 0.08g / L and agar 2%, let it stand at a constant temperature of 30°C, Cultivate for 48 hours to obtain activated yeast strains.

[0046] (2) Preparation of seed liquid: Inoculate the activated yeast strain with 1 loop into a liquid medium containing malt extract powder 145g / L, chloramphenicol 0.08g / L, and a pH value of 5.8-6.8. ℃-36℃ constant temperature shaker culture, rotation speed 120-200r / min; culture 18-30h.

[0047] (3) Liquid aerobic fermentation: liquid aerobic fermentation: inoculate the prepared seed liquid with 10%-20% inoculation amount into a new container containing malt extract powder 145g / L, chloramphenicol 0.08g / L, pH The expanded culture is carried out in a fermenter with a liquid medium whose value is 5.8-6.8,...

Embodiment 3

[0050] The in vitro antibacterial experiment of embodiment 3 bacteriostatic yeast culture

[0051] Adopt the Oxford cup method to carry out antibacterial test, observe respectively the antibacterial effect of the yeast culture of bacteriostatic type yeast culture of the present invention and other 5 kinds of Saccharomyces cerevisiae to Escherichia coli, Staphylococcus aureus and Salmonella, and in addition to physiological Saline was used as a blank control, and ampicillin was added as a positive control.

[0052] Experimental results such as image 3 shown. image 3 Among them, d3 represents the bacteriostatic yeast culture of the present invention obtained from the fermentation of Saccharomyces cerevisiae HKB-36, and d3H, d5, d5H, d10 and d10H are respectively the yeast strains HKB-6, HKB-10, HKB-27, HKB-33 Common yeast cultures obtained by fermentation with HKB-46 respectively. The unmarked under the ampicillin in the middle is the normal saline blank control.

[0053] ...

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Abstract

The invention relates to sow feed including bacteriostatic yeast culture, and a preparation method and applications thereof. The sow feed includes, by weight, 55-75 parts of corns, 5-15 parts of soybean meal, 0-10 parts of peanut meal, 5-25 parts of wheat bran, 0.5-2.5 parts of soya-bean oil, 0.2-2.5 parts of stone powder, 0.5-2.5 parts of calcium hydrogen phosphate, 0.1-0.5 part of salt, 0.5-1.5parts of premix, and 0.1-3 parts of bacteriostatic yeast culture. A preparation method and applications of sow feed are also included. The sow feed has characteristics of inhibiting the growth of escherichia coli, staphylococcus aureus, salmonella and other harmful bacteria, so that the intestinal health of sows can be effectively improved, flora balance can be maintained, constipation can be reduced, the reproductive performance of the sows can be enhanced, and the using of antibiotics in the feed can be reduced.

Description

technical field [0001] The invention relates to the field of feed industry, in particular to sow feed containing bacteriostatic yeast culture and its preparation method and application. Background technique [0002] In recent years, the production level of sows has been greatly improved thanks to genetic improvement technology and the improvement of sow health. However, as the world's largest pork consumer and producer, my country's existing breeding sow performance is far from the level of sow production in developed countries, and only 70% of the sow's production potential has been brought into play. According to statistics in 2016 According to data, the average number of piglets provided by each sow in my country is only 18.36 per year, while the level of Denmark, the United States and other countries can reach more than 25. Sow production is the core and foundation of a pig farm. The health level of sows determines the health status of piglets and fattening pigs, which d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K10/12A01K67/02
CPCA23K50/30A23K10/12A01K67/02
Inventor 刘明戴正浩杨凤娟董彦君
Owner 北京中农弘科生物技术有限公司
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