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Fermentation method and application of mulberry pomace

A fermentation method and technology of pomace, applied in the field of agriculture, can solve problems that are not the ultimate goal of fermentation, achieve the effect of improving the marbling score and improving the quality of meat

Inactive Publication Date: 2019-12-06
ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Of course, the phenolic substances are increased during the fermentation process, but it is by no means the ultimate goal of fermentation

Method used

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  • Fermentation method and application of mulberry pomace
  • Fermentation method and application of mulberry pomace
  • Fermentation method and application of mulberry pomace

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for fermenting mulberry pomace, comprising the following steps:

[0024] Step 1, screening the strains used for fermentation, mainly Lactobacillus, Bacillus, Saccharomyces, Bifidobacteria, the ratio is 3:1:1:1, which makes the fermented feed easier to digest and absorb. The protein content, lactic acid content, and phenolic substance content all increased after fermentation.

[0025] Step 2, screening and adjusting the fermentation substrate, the mass ratio of mulberry pomace, bran and corn flour is 9:1:1;

[0026] Step 3, the fermentation time is 4 days.

[0027] The fermented mulberry pomace after step 4 is added in the pig feed.

[0028] In step 1, the lactobacilli include: lactic acid-producing strains, and lactobacillus strains that specifically secrete cellulase and protease.

[0029] In step 4, the dry weight of the fermented mulberry pomace accounts for 10% of the mass percentage of the pig feed.

Embodiment 2

[0031] A method for fermenting mulberry pomace, comprising the following steps:

[0032] Step 1, screening the strains used for fermentation, mainly Lactobacillus, Bacillus, Saccharomyces, Bifidobacteria, the ratio is 3:1:1:1, which makes the fermented feed easier to digest and absorb. The protein content, lactic acid content, and phenolic substance content all increased after fermentation.

[0033] Step 2, screening and adjusting the fermentation substrate, the mass ratio of mulberry pomace, bran and corn flour is 9:1:1;

[0034] Step 3, the fermentation time is 5 days.

[0035] The fermented mulberry pomace after step 4 is added in the pig feed.

[0036] In step 1, the lactobacilli include: lactic acid-producing strains, and lactobacillus strains that specifically secrete cellulase and protease.

[0037] In step 4, the dry weight of the fermented mulberry pomace accounts for 10% of the mass percentage of the pig feed.

Embodiment 3

[0039] After fermentation, add 10% to the feed of finishing pigs, calculated by dry weight. In the experiment, 72 Du large commercial pigs with an initial body weight of about 70kg were randomly divided into three groups, with 24 pigs in each group, 8 replicates in each group, and 3 pigs in each replicate. Be divided into control group, mulberry pomace group (mulberry pomace adds 10% (dry weight ratio), mulberry pomace fermentation group (mulberry pomace dry weight accounts for 10%),. The test period is about 50 days. See Table 1 for details .

[0040] Table 1 Effect of mulberry pomace on growth performance of finishing pigs

[0041]

[0042] After adding, it can promote the growth performance of fattening pigs to a certain extent.

[0043] Such as figure 1 As shown, the results showed that fermented mulberry pomace significantly increased the total superoxide dismutase (T-SOD) activity in the serum of finishing pigs, thereby improving the antioxidant performance of fini...

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Abstract

The invention discloses a fermentation method and application of mulberry pomace, and belongs to the technical field of agriculture. The method comprises the following steps: step 1, screening strainsfor fermentation, wherein the strains mainly include bacterium lacticum, bacillus, saccharomycetes and bifidobacterium in a ratio of 3:1:1:1, so that the fermented feed is easier to digest and absorb; step 2, screening and adjusting a fermentation substrate, wherein the mass ratio of mulberry pomace to bran and corn flour is 9:1:1; step 3, performing fermentation for 4-5 days; and step 4, addingthe mulberry pomace fermented in the step 4 into a pig feed. Experiments prove that when the fermented pomace is added into the feed in a fattening period, the meat quality is improved and the marbling score is remarkably improved without influencing growth performance of fattening pigs.

Description

technical field [0001] The invention belongs to the technical field of agriculture, and in particular relates to a fermentation method of mulberry fruit residue and its application. Background technique [0002] People's demand for fruit products is increasing, and a large amount of pomace is produced. It is estimated that the mulberry pomace formed every year in the country is more than 100,000 tons. Since pomace contains more sugar, it is easy to breed harmful bacteria, how to realize resource utilization of pomace is an urgent problem to be solved at present. [0003] Feed shortage has always been an urgent problem for the farming industry to solve. For areas with large fruit production and consumption, pomace resources are abundant, and if the pomace resources are properly used, it will effectively promote the economic development of the region. Relevant studies have shown that the rich nutrients and antioxidant components in pomace can improve the production capacity ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/14A23K10/18A23K10/30A23K10/37A23K50/30
CPCA23K10/37A23K10/12A23K10/18A23K50/30A23K10/30A23K10/14A23V2400/11A23V2400/51Y02P60/87
Inventor 陈卫东马现永郝森林邓盾肖更生
Owner ANIMAL SCI RES INST GUANGDONG ACADEMY OF AGRI SCI
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