阅读说明：本技术 一种通过微生物转化作用制备适口性佳的母猪用阴离子盐的方法 (Method for preparing anion salt with good palatability for sow through microbial transformation ) 是由 王志博 邹新华 卢秋咏 于 2019-12-13 设计创作，主要内容包括：本发明涉及一种通过微生物将铵盐中导致适口性差的氨根的氨氮转化为菌体蛋白来制备适口性佳的母猪用阴离子盐的方法。制备适口性佳的母猪阴离子盐的方法包括：1、筛选铵盐利用能力较高的芽孢杆菌菌；2、将筛选的芽孢杆菌进行铵盐利用能力的驯化；3、利用驯化后的芽孢杆菌生产适口性佳的母猪用阴离子盐。本发明在不影响妊娠后期和哺乳期母猪采食量的情况下,解决现有技术中存在的母猪用阴离子盐生产成本高和适口性差的问题。(The invention relates to a method for preparing anion salt for sows, which has good palatability and is prepared by converting ammonia nitrogen of ammonia root causing poor palatability in ammonium salt into mycoprotein through microorganisms. The method for preparing the sow anion salt with good palatability comprises the following steps: 1. screening bacillus bacteria with high ammonium salt utilization capacity; 2. domesticating the ammonium salt utilization capacity of the screened bacillus; 3. the domesticated bacillus is used for producing the anion salt for the sow with good palatability. The invention solves the problems of high production cost and poor palatability of anion salts for sows in the prior art under the condition of not influencing the feed intake of sows in the later gestation period and the lactation period.)

1. A method for preparing anion salt for sow with good palatability by converting ammonia nitrogen of ammonia root causing poor palatability in ammonium salt into mycoprotein through microorganism, which is characterized in that the ammonium salt consists of ammonium chloride andor ammonium sulfate, and the microorganism is bacillus.

2. The method for preparing the anion salt for sows as claimed in claim 1, wherein the ratio of ammonium chloride and/or ammonium sulfate is 5% -35%.

3. The method for producing an anionic salt for sows as claimed in claim 1, wherein 15 strains of Bacillus subtilis, Bacillus licheniformis and Bacillus coagulans are screened for their ammonium salt-utilizing ability.

4. The method for screening the ammonium salt-utilizing ability of Bacillus according to claim 3, wherein 1 or more Bacillus strains having a high ammonium salt-utilizing ability are acclimatized for their ammonium salt-utilizing ability.

5. The acclimatization of ammonium salt-utilizing ability to bacillus according to claim 4, characterized in that the acclimatization is performed stepwise by adjusting the proportion of ammonium salt in the medium from 5% to 35%.

6. The method for preparing the anionic salt for sows as claimed in claim 1, wherein the culture medium of bacillus comprises 5-30 parts of bran, 5-30 parts of rice bran, 5-20 parts of tapioca, 5-15 parts of corncob meal and 5-15 parts of rice husk meal.

7. The acclimatization of ammonium salt utilization ability to bacillus according to claims 5 and 6, characterized in that the acclimatized bacillus is cultured with a culture medium under appropriate conditions to prepare anion salt for sows with good palatability.

8. The method of claim 7, wherein the acclimatized bacillus is cultured in a medium under suitable conditions, wherein the fermentation conditions are: the temperature is 30-50 deg.C, pH value is 5.5-7.5, and culture time is 1-7 days.

Technical Field

The invention relates to the technical field of feed, in particular to a method for preparing anion salt for sows, which has good palatability by converting ammonia nitrogen of ammonium salt causing poor palatability in the ammonium salt into mycoprotein through microorganisms.

Background

Altering the electrolyte balance (dEB) has positive effects on the metabolism of cows and laying hens, such as reducing the incidence of bedding heat and improving eggshell quality. Electrolyte balance also has a profound effect on the physiological condition of sows, and under the condition of taking corn and soybean meal as basic daily ration, the effect of reducing dEB values (500, 350, 200, 100 and 0 mEq/kg) can reduce the number of bacteria in the urine of sows and increase the survival rate of piglets, particularly, the effect is more obvious when the dEB value is 0. In addition, lowering the dEB value of sow feed also increases the immunoglobulin content in plasma, colostrum and normal milk. However, the disadvantage of lowering the dEB value of the sow feed is that the feed intake of the sow is greatly reduced, and the reduction amplitude can reach 30%. In the later period of pregnancy and lactation, the food intake of the sow is very important to guarantee. Therefore nutritionists resort to a compromise recommending a daily ration of dEB for the sows in the late gestation and lactation period of 125-200 mEq/kg. However, based on the above findings, the productivity of sows was best when the dEB value was close to 0 mEq/kg. If the palatability of the anionic salt can be improved, the dEB value of the feed can be made to approach 0mEq/kg by adding the anionic salt.

Currently, methods for improving the palatability of anionic salts mainly include two types: 1) coating the anion salt; 2) carriers are used to mask the unpleasant odor of anionic salts. Although the coating method can improve the palatability of the anionic salt well, the cost is higher, and the cost of the sow feed is increased. Although the use of carriers is less costly, palatability is not yet greatly improved.

The invention adopts a microorganism 'nitrogen fixation' mode, namely, ammonia nitrogen of ammonia radical in ammonium salt (ammonium chloride or ammonium sulfate) is converted into mycoprotein by the microorganism, so that anion Cl is remained^-Or SO₄ ^2-The anionic salt of ammonium salt, which causes poor palatability, is removed, and palatability is improved to the maximum extent. In addition, some metabolites produced by the probiotics during fermentation, such as organic acids, also improve the palatability of the anionic salts.

Disclosure of Invention

The invention aims to provide a method for preparing an anionic salt for sows, which has good palatability and solves the problems of poor palatability and high cost of the anionic salt, by converting ammonia nitrogen in ammonia root causing poor palatability in ammonium salt into mycoprotein through microorganisms.

In order to solve the problems, the invention provides the following technical scheme:

a method for preparing anion salt for sow with good palatability by converting ammonia nitrogen in ammonia root causing poor palatability in ammonium salt into mycoprotein by microorganism, wherein the ammonium salt used is composed of ammonium chloride andor ammonium sulfate, and the microorganism used is Bacillus.

In the above method for preparing an anionic salt for sows with good palatability, the ratio of two ammonium salts (ammonium chloride and/or ammonium sulfate) is 5% -35%.

In the preparation method of the anion salt for the sow with good palatability, the screening of the ammonium salt utilization capacity is carried out on 15 strains of bacillus subtilis, bacillus licheniformis and bacillus coagulans.

In the screening of the ammonium salt utilization ability of the bacillus, 1 strain or a plurality of strains with stronger ammonium salt utilization ability are selected and acclimatized.

In the above acclimation of ammonium salt-utilizing ability to Bacillus, the gradual acclimation is carried out by adjusting the ammonium salt ratio in the medium from 5% to 35%, such as gradually increasing from 5% to 10%, and then increasing to 15%, until increasing to 35%.

In the preparation method of the anion salt for the sow with good palatability, the culture medium of the bacillus comprises 5-30 parts of bran, 5-30 parts of rice bran, 5-20 parts of tapioca, 5-15 parts of corncob powder and 5-15 parts of rice hull powder.

In the acclimation of ammonium salt utilization capacity of the bacillus, the acclimated bacillus is cultured with a culture medium under appropriate conditions to prepare the anion salt for sows with good palatability.

Culturing the domesticated bacillus and a culture medium under the appropriate conditions, wherein the fermentation conditions are as follows: the temperature is 30-50 deg.C, pH value is 5.5-7.5, and culture time is 1-7 days.

Compared with the prior art, the invention has the beneficial effects that:

1. the palatability of the anionic salt is improved to the maximum extent. The ammonia nitrogen in the ammonia root of the ammonium salt is converted into mycoprotein by the microorganism, namely the ammonia root is eaten by the microorganism, so that the ammonia root causing poor palatability is eliminated, and the palatability of the anionic salt is finally improved. In addition, compared with inorganic nitrogen (ammonium salt), the mycoprotein has higher nutritional value for sows. And the carrier only can cover part of the bad smell of the anionic salt when the carrier covers the poor palatability of the anionic salt, and the sow immediately tastes the bad smell of the anionic salt through taste when eating the feed.

2. And (4) supplementing probiotics. During the process of converting the ammonium salt by using the bacillus, the bacillus is continuously proliferated, and the anion salt contains abundant probiotics (bacillus) which are supplemented to be beneficial to the health of the intestinal tract of the sow.

3. Supplementing beneficial microbial metabolites. During the process of converting ammonium salt by using bacillus, the bacillus secretes various enzymes such as amylase, protease and lipase for growth and propagation; the metabolic products comprise B vitamins, small peptides, organic acids and the like.

4. The anion salt of the invention has lower cost. The process for coating the anion salt is complex, the coating material is expensive, and the cost is high. The culture medium adopted by the invention is a by-product with lower price, such as rice bran, corncob, rice hull powder and the like, so that the anion salt has lower cost.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.