阅读说明：本技术 一种猪用桃叶发酵饲料添加剂的制备方法 (Preparation method of peach leaf fermented feed additive for pigs ) 是由 陈军 彭孝杰 叶玲 杨杨 郭苹 杨剑波 于 2021-09-16 设计创作，主要内容包括：本发明公开了一种猪用桃叶发酵饲料添加剂的制备方法,该方法包括：(1)配制含牛肉膏8-15g、蛋白胨5-12g、三水乙酸钠3-5g、P酸氢二钾、柠檬酸二胺2-3g、酵母膏2-5g、800-1200ml蒸馏水、琼脂20-30g的乳酸杆菌培养基；(2)通过在乳酸杆菌培养基中接种乳酸菌菌液,将接种后的乳酸杆菌培养基分离获得猪肠道乳酸杆菌和猪唾液乳酸杆菌,并混合制得乳酸杆菌菌种；(3)将桃叶粉碎后拌入麦麸得到桃叶麦麸混合物,将桃叶麦麸混合物与水以1:1浸泡,并添加乳酸杆菌菌种后发酵；(4)将发酵后产物烘干制得猪用桃叶发酵饲料添加剂。本发明桃叶发酵饲料添加剂消除了未发酵桃叶引起猪氰酸中毒的风险,且起到了促生长的作用。(The invention discloses a preparation method of a peach leaf fermented feed additive for pigs, which comprises the following steps: (1) preparing a lactobacillus culture medium containing 8-15g of beef extract, 5-12g of peptone, 3-5g of sodium acetate trihydrate, dipotassium hydrogen phosphate, 2-3g of diamine citrate, 2-5g of yeast extract, 1200ml of distilled water and 20-30g of agar; (2) inoculating lactobacillus liquid in a lactobacillus culture medium, separating the inoculated lactobacillus culture medium to obtain porcine intestinal lactobacillus and porcine salivary lactobacillus, and mixing to obtain lactobacillus strains; (3) crushing peach leaves, mixing with wheat bran to obtain a peach leaf and wheat bran mixture, soaking the peach leaf and wheat bran mixture with water at a ratio of 1:1, adding lactobacillus strains, and fermenting; (4) and drying the fermented product to obtain the peach leaf fermented feed additive for pigs. The peach leaf fermented feed additive eliminates the risk of swine cyanic acid poisoning caused by unfermented peach leaves, and plays a role in promoting growth.)

1. A preparation method of a peach leaf fermented feed additive for pigs is characterized by comprising the following steps: the preparation method of the peach leaf fermented feed additive for pigs comprises the following steps:

(1) preparing a lactobacillus culture medium: preparing a lactobacillus culture medium containing 8-15g of beef extract, 5-12g of peptone, 3-5g of sodium acetate trihydrate, dipotassium hydrogen phosphate, 2-3g of diamine citrate, 2-5g of yeast extract, 1200ml of distilled water and 20-30g of agar;

(2) preparing lactobacillus strains: inoculating lactobacillus liquid into the lactobacillus culture medium in the step (1), separating the inoculated lactobacillus culture medium to obtain pig intestinal lactobacillus and pig salivary lactobacillus, and mixing the pig intestinal lactobacillus and the pig salivary lactobacillus according to the ratio of 1:1 to obtain lactobacillus strains;

(3) drying and crushing peach leaves, mixing with wheat bran to obtain a peach leaf and wheat bran mixture, then soaking the peach leaf and wheat bran mixture with water according to the weight ratio of 1:1, adding the lactobacillus strain prepared in the step (2) into the peach leaf and wheat bran mixture, and fermenting;

(4) and drying the fermented product to obtain the peach leaf fermented feed additive for pigs.

2. The preparation method of the peach leaf fermented feed additive for pigs according to claim 1, wherein the method comprises the following steps: in the step (1), the prepared lactobacillus culture medium is autoclaved, cooled and refrigerated for later use.

3. The preparation method of the peach leaf fermented feed additive for pigs according to claim 1, wherein the method comprises the following steps: the lactobacillus culture medium in the step (1) is in a liquid state.

4. The preparation method of the peach leaf fermented feed additive for pigs according to claim 1, wherein the method comprises the following steps: and (3) freezing and storing the lactobacillus liquid in the step (2) by adopting sterile glycerol.

5. The preparation method of the peach leaf fermented feed additive for pigs according to claim 1, wherein the method comprises the following steps: and (2) culturing the inoculated lactobacillus culture medium in a constant-temperature incubator, and separating to obtain the porcine intestinal lactobacillus and the porcine salivarius lactobacillus.

6. The preparation method of the peach leaf fermented feed additive for pigs according to claim 1, wherein the method comprises the following steps: in the step (2), the lactobacillus strain is placed in a refrigeration environment at 4-6 ℃.

7. The preparation method of the peach leaf fermented feed additive for pigs according to claim 1, wherein the method comprises the following steps: and (3) airing and crushing the peach leaves, and mixing with wheat bran of 1/6-1/5 weight of the peach leaves to obtain the peach leaf and wheat bran mixture.

8. The preparation method of the peach leaf fermented feed additive for pigs according to claim 1, wherein the method comprises the following steps: in the step (3), the fermentation time of the prepared lactobacillus strain is 20-30 h.

9. The preparation method of the peach leaf fermented feed additive for pigs according to claim 1, wherein the method comprises the following steps: in the step (3), the fermentation temperature of the prepared lactobacillus strain is 35-37 ℃.

10. The preparation method of the peach leaf fermented feed additive for pigs according to claim 1, wherein the method comprises the following steps: and (4) drying the fermented product at 60-70 ℃ to obtain the peach leaf fermented feed additive for pigs.

Technical Field

The invention relates to a preparation method of a pig feed additive in animal husbandry, in particular to a preparation method of a pig peach leaf fermented feed additive.

Background

The peach leaf is used as feed additive for pig, and has effects of expelling parasites, promoting health, and promoting growth. Peach leaves are leaves of peaches belonging to Rosaceae, which are picked every year in summer and autumn and are used fresh or dried in the sun. The blades are rolled into strips, and the strips are in a long round needle-shaped shape after being wetted and flattened. The tip is tapered, the base is wide and wedge-shaped, and the edge is provided with fine saw teeth or coarse saw teeth. The peach leaves contain chemical components such as hentriacontane, beta-sitosterol and glucoside thereof, ursolic acid, racemic mandelic acid, quercetin, astragalin, chimonanoside, kaempferide-3-diglucoside, persicin, naringenin, bergamonin, hesperetin, persicin-5-beta-D-glucopyranoside, hesperetin-5-O-beta-D-glucopyranoside, D-catechol, l-epicatechol gallate and the like, and have the effects of clearing away heat and toxic materials, killing insects and relieving itching.

However, the current using method mainly comprises soaking fresh leaves or directly adding the crushed dry leaves. The method is easy to cause animal poisoning because folium Persicae contains glycoside and releases hydrocyanic acid under enzyme action during grating.

At present, the microecological strains for fermentation in China also have the following defects: firstly, strains gradually lose excellent characteristics when being used in feed after being repeatedly expanded and cultured; most of the strains are introduced abroad, and source research is lacked. Secondly, the product must contain a certain number of viable bacteria and a certain addition amount to achieve the application effect, and the dosage and concentration of the bacterial strain are insufficient.

Therefore, how to solve the problem that peach leaves are easy to be poisoned as a pig feed additive by a specific preparation method is a technical problem which needs to be solved urgently.

Disclosure of Invention

The purpose of the invention is as follows: the invention provides a preparation method of a pig peach leaf fermented feed additive, which aims to solve the technical problem that peach leaves are easy to cause poisoning when being used as the pig feed additive, and has the effects of clearing heat and removing toxicity, killing parasites and relieving itching and promoting growth.

The technical scheme is as follows: the preparation method of the peach leaf fermented feed additive for pigs comprises the following steps:

(1) preparing a lactobacillus culture medium: preparing a lactobacillus culture medium containing 8-15g of beef extract, 5-12g of peptone, 3-5g of sodium acetate trihydrate, dipotassium hydrogen phosphate, 2-3g of diamine citrate, 2-5g of yeast extract, 1200ml of distilled water and 20-30g of agar;

(2) preparing lactobacillus strains: inoculating lactobacillus liquid into the lactobacillus culture medium in the step (1), separating the inoculated lactobacillus culture medium to obtain pig intestinal lactobacillus and pig salivary lactobacillus, and mixing the pig intestinal lactobacillus and the pig salivary lactobacillus according to the ratio of 1:1 to obtain lactobacillus strains;

(3) drying and crushing peach leaves, mixing with wheat bran to obtain a peach leaf and wheat bran mixture, then soaking the peach leaf and wheat bran mixture with water according to the weight ratio of 1:1, adding the lactobacillus strain prepared in the step (2) into the peach leaf and wheat bran mixture, and fermenting;

(4) and drying the fermented product to obtain the peach leaf fermented feed additive for pigs.

In the step (1), the prepared lactobacillus culture medium is autoclaved, cooled and refrigerated for later use.

The lactobacillus culture medium in the step (1) is liquid.

And (3) freezing and storing the lactobacillus liquid in the step (2) by adopting sterile glycerol, and then inoculating the lactobacillus liquid into a liquid lactobacillus culture medium.

And (2) culturing the inoculated lactobacillus culture medium in a constant-temperature incubator, and separating to obtain the porcine intestinal lactobacillus and the porcine salivarius lactobacillus.

And (3) refrigerating the lactobacillus strains in the step (2) at 4-6 ℃.

And (3) airing and crushing the peach leaves, and mixing with wheat bran of 1/6-1/5 weight of the peach leaves to obtain the peach leaf and wheat bran mixture.

In the step (3), the fermentation time of the prepared lactobacillus strain is 20-30 h.

In the step (3), the fermentation temperature of the prepared lactobacillus strain is 35-37 ℃.

And (4) drying the fermented product at 60-70 ℃ to obtain the peach leaf fermented feed additive for pigs.

Has the advantages that: compared with the prior art, the invention has the following advantages:

(1) the peach leaf fermented feed additive for pigs is safe, has the effects of clearing away heat and toxic materials, killing insects and relieving itching, and plays a role in health care and growth promotion by using peach leaves as a material, preparing a lactobacillus culture medium, further preparing a lactobacillus strain, adding the lactobacillus strain into a peach leaf and wheat bran mixture and fermenting.

(2) The preparation method of the invention not only eliminates the risk that unfermented peach leaves will cause hydrocyanic acid poisoning of pigs, but also collects natural flora for culture, and enhances the fermentation effect.

Drawings

FIG. 1 is a flow chart of a preparation method of the peach leaf fermented feed additive for pigs.

Detailed Description

Example 1:

in this embodiment, in a Fuqing livestock and poultry farm in Maoshan scenic spot in the sentence-volume city, a specific process for obtaining the peach leaf fermented feed additive for pigs by using peach leaves and related materials is as follows:

(1) preparing a liquid lactobacillus culture medium containing 10g of beef extract, 10g of peptone, 5g of sodium acetate trihydrate, 2g of dipotassium hydrogen phosphate, 2g of citric acid diamine, 3g of yeast extract, 1000ml of distilled water and 25g of agar; then placing the liquid lactobacillus culture medium into an autoclave at 120 ℃ for autoclaving for 20min, taking out and cooling to 25 ℃, and placing in a refrigerator for cold storage at 4 ℃ for later use.

(2) Inoculating a lactobacillus liquid into the liquid lactobacillus culture medium in the step (1), wherein in the embodiment, the lactobacillus liquid is frozen and stored in an environment with the temperature of-20 ℃ by 40% of sterile glycerol; culturing the inoculated culture medium containing lactobacillus in a constant temperature incubator at 37 ℃, separating to obtain the lactobacillus in the pig intestinal tract and the lactobacillus salivarius, mixing the lactobacillus in the pig intestinal tract and the lactobacillus salivarius in a ratio of 1:1 to obtain lactobacillus strains, and refrigerating the lactobacillus strains in a refrigerator at 4 ℃ for later use.

(3) Airing and crushing the collected peach leaves, mixing the peach leaves with wheat bran with the weight of 1/5 of the peach leaves to obtain a peach leaf and bran mixture, and then soaking the peach leaf and bran mixture with water according to the weight ratio of 1: 1; adding the lactobacillus strain prepared in the step (2) into the peach leaf and bran mixture, and fermenting, wherein in the embodiment, the fermentation time is 24 hours, and the fermentation temperature is set to be 35 ℃.

(4) Naturally drying the fermented product at 70 deg.C to obtain feed additive, and packaging.

Then, the peach leaf fermented feed additive for pigs and the unfermented peach leaf and wheat bran mixture prepared in the embodiment are subjected to a comparative test, and the specific process is as follows:

firstly, protein concentration and digestive enzyme are measured, a mixture of peach leaf fermented feed additive for pigs and unfermented peach leaf and wheat bran is taken, and the protein concentration, the lipase and the amylase activity content are measured according to a standard method as follows:

compared with the unfermented control group, the peach leaf fermented feed additive for pigs has the advantages that the protein concentration difference is not significant (P is more than 0.05), and the average difference of the activities of lipase and amylase is extremely significant (P is less than 0.01).

TABLE 1 protein concentration and digestive enzyme assay data

The feed containing 0.5 percent of the peach leaf fermented feed additive for pigs and the feed without other additives are selected to fatten 20 pigs of about 40 kg, the fattened pigs are randomly divided into 2 groups, the fattened pigs are fed for 3 months, and the weight gain and the morbidity are shown in the table 2: as seen from Table 2, the feed added with 0.5% of the peach leaf fermented feed additive for pigs significantly promotes the growth of fat pigs (P <0.05), and reduces the incidence of the pigs.

Table 2 influence of addition of peach leaf fermented feed additive on weight gain and morbidity of fattening pigs

Example 2:

the same procedure as in example 1, example 2, was followed:

the specific process of using peach leaves and related materials to obtain the peach leaf fermented feed additive for pigs in the embodiment 2 is as follows:

(1) preparing a liquid lactobacillus culture medium containing 8g of beef extract, 5g of peptone, 3g of sodium acetate trihydrate, 2g of dipotassium hydrogen phosphate, 2g of citric acid diamine, 4g of yeast extract, 800ml of distilled water and 20g of agar; then placing the liquid lactobacillus culture medium into an autoclave at 110 ℃ for autoclaving for 25min, taking out and cooling to 25 ℃, and placing in a refrigerator for cold storage at 6 ℃ for later use.

(2) Inoculating a lactobacillus liquid into the liquid lactobacillus culture medium in the step (1), wherein in the embodiment, the lactobacillus liquid is frozen and stored in an environment with the temperature of-20 ℃ by 40% of sterile glycerol; culturing the inoculated culture medium containing lactobacillus in a constant temperature incubator at 35 ℃, separating to obtain the lactobacillus in the pig intestinal tract and the lactobacillus salivarius, mixing the lactobacillus in the pig intestinal tract and the lactobacillus salivarius in a ratio of 1:1 to obtain lactobacillus strains, and refrigerating in a refrigerator at 6 ℃ for later use.

(3) Airing and crushing the collected peach leaves, mixing the peach leaves with wheat bran with the weight of 1/6 of the peach leaves to obtain a peach leaf and bran mixture, and then soaking the peach leaf and bran mixture with water according to the weight ratio of 1: 1; adding lactobacillus strains into the peach leaf and bran mixture, wherein in the embodiment, the fermentation time is 30 hours and the fermentation temperature is 35 ℃.

(4) Naturally drying the fermented product at 60 deg.C to obtain feed additive, and packaging.

Example 3:

the specific procedure of example 3 is as follows:

the specific process of obtaining the peach leaf fermented feed additive for pigs by using peach leaves and related materials in the embodiment is as follows:

(1) preparing a liquid lactobacillus culture medium containing 15g of beef extract, 10g of peptone, 5g of sodium acetate trihydrate, 3g of dipotassium hydrogen phosphate, 3g of citric acid diamine, 5g of yeast extract, 1200ml of distilled water and 30g of agar; then placing the liquid lactobacillus culture medium into an autoclave at 120 ℃ for autoclaving for 25min, taking out and cooling to room temperature, and placing the medium in a refrigerator for cold storage at 4 ℃ for later use.

(2) Inoculating a lactobacillus liquid into the liquid lactobacillus culture medium in the step (1), wherein in the embodiment, the lactobacillus liquid is frozen and stored in an environment with the temperature of-20 ℃ by 40% of sterile glycerol; culturing the inoculated culture medium containing lactobacillus in a constant temperature incubator at 35 ℃, separating to obtain the lactobacillus in the pig intestinal tract and the lactobacillus salivarius, mixing the lactobacillus in the pig intestinal tract and the lactobacillus salivarius in a ratio of 1:1 to obtain lactobacillus strains, and refrigerating the lactobacillus strains in a refrigerator at 4 ℃ for later use.

(3) Airing and crushing the collected peach leaves, mixing the peach leaves with wheat bran with the weight of 1/5 of the peach leaves to obtain a peach leaf and bran mixture, and then soaking the peach leaf and bran mixture with water according to the weight ratio of 1: 1; adding lactobacillus strains into the peach leaf and bran mixture, wherein the fermentation time is 20 hours and the fermentation temperature is 37 ℃ in the embodiment.

(4) And naturally drying the fermented product at 60 ℃ to obtain the peach leaf fermented feed additive for pigs, and subpackaging and packaging.