CN106819481A - A kind of full price fermented feed for piglet religion groove and preparation method thereof - Google Patents

Abstract

The invention discloses a full-price fermented feed for piglets, which solves the technical blank of the relevant full-price fermented feed in the prior art. The full-price fermented feed is fermented from a fermented base material through a compound live bacterial preparation; the fermented base material is made of the following raw materials in weight percentage: 4-6% of fermented soybean meal, 8-12% of expanded soybean, 10-14% of soybean meal %, plasma protein 1-3%, soybean oil 2-4%, corn 30-36%, puffed corn 18-22%, whey powder 8-12%, premix 4-6%; the compound live bacteria preparation Composed of Lactobacillus plantarum, Pediococcus pentosaceae PP, Bacillus subtilis, Saccharomyces boulardii, Saccharomyces cerevisiae, Candida utilis and Clostridium butyricum. The fermented fragrance of the full-price fermented feed of the present invention can significantly improve the food-attractiveness of the feed, and advance the opening period of suckling piglets; can significantly improve the palatability, promote feed intake, increase feed intake, and can significantly improve the utilization rate of feed digestion and absorption; It can optimize the intestinal flora, prevent diarrhea in suckling piglets, and effectively reduce the rate of diarrhea.

Description

A kind of full-price fermented feed for piglets and its preparation method

technical field

The invention relates to the technical field of feed, in particular to a full-price fermented feed for piglets and a preparation method thereof.

Background technique

The production of suckling piglets is a technically difficult and complicated key link in the pig industry. Diarrhea in suckling piglets has always been the No. economic loss. The problem of yellow and white diarrhea in suckling piglets, the stress problem of the "transition period" from feeding to feeding, and the stress problem of weaning are all problems in the production of suckling pigs worldwide, and they are also the hardest hit areas of antibiotic abuse. At present, the use of antibiotics is becoming more and more strictly controlled around the world. In addition to the use of antibiotics, nutritional regulation is mainly used in production to prevent and control diarrhea in suckling piglets. The ways of nutritional regulation mainly include: regulation of protein, energy, fiber content, appropriate addition of additives, addition of digestive aids, addition of immune enhancers, and so on.

However, the amount of unprocessed soybean meal in most piglet feeds is relatively high (except for fermented soybean meal or puffed soybean), and the antigenic components in soybean protein are the main cause of intestinal damage in piglets and post-weaning diarrhea in piglets. reason. The current solution is to partially reduce the antigenic components in the protein through soybean meal or feed processing, such as puffing, hot ethanol extraction, etc., but the effect is limited or there may be chemical residues; the second is to limit the amount of soybean products, which is generally recommended The amount of unprocessed soybean meal in the diet of weaned piglets should not be too high, and then add other protein raw materials to meet the protein needs of suckling piglets, such as adding spray-dried blood meal, spray-dried plasma protein powder, milk powder, fish meal, etc. The addition of these protein raw materials keeps the price of suckling piglet creep feed high, which greatly increases the cost of breeding; the third is to reduce the level of dietary protein. In order to prevent suckling piglet diarrhea, the protein content of some creep feeds on the market is even as low as 15%. -16%, leading to the substandard weaning weight of piglets, seriously reducing the production performance of piglets, and reducing the production performance of subsequent nursery and growth-finishing. Appropriately adding acidifiers, enzyme preparations, immune enhancers, etc. in the diet also has a certain preventive effect on diarrhea in suckling piglets. However, acidifiers are mainly simple organic acids such as acetic acid and lactic acid, and enzyme preparations, immune enhancers, etc. have certain losses after feed processing, and the effect is difficult to guarantee.

In recent years, the application of fermented feed and fermented feed ingredients in the prevention and treatment of piglet diarrhea has become increasingly widespread. Feed ingredients such as fermented soybean meal and bran can improve the digestibility and utilization of feed ingredients nutrients and reduce anti-nutritional factors and toxins. However, the fermentation efficiency of a single raw material is still limited. For example, other feed raw materials may still have excessive anti-nutritional factors and even toxins. The current fermented feed is only added to the full-price feed in a very low proportion, such as only 4%-10%. Due to the small amount of fermented feed added, the impact on the growth performance of suckling piglets is mainly determined by the full price feed, and the efficacy of fermented feed is difficult to be guaranteed and maximized.

At present, there are also some reports on fermented complete feed, such as: invention patent (patent application number: CN201410258693.4) to produce complete feed suitable for various animals through fermentation, but the digestive physiological characteristics and nutrient needs of different animals are not fully considered , and the preparation process of the strain is complicated, the cost of the medium is high, the fermentation process needs to be stirred, and it needs to be dried after fermentation. When used, it needs to be mixed with other full-price materials or other raw materials. There are many procedures, which is not conducive to popularization. Invention patent CN105410410A discloses a full-price fermented feed without antibiotics and low mycotoxins, by adding a certain proportion of molasses for microbial growth, and using these composite microorganisms to ferment corn, soybean meal, bran, etc. to make full-price fermented feed; but The fermented complete feed is mainly aimed at growing and finishing pigs and pregnant sows.

The 2 weeks before weaning and 2 weeks after weaning are critical periods for piglet growth. Among them, the 2 weeks before weaning is the transition period for piglets from feeding to feeding, and there is a stress problem in the transition of the piglet transition; after weaning, 2 weeks Zhou has the problem of weaning stress. Therefore, 2 weeks before weaning and 2 weeks after weaning are the high incidence of piglet diseases, especially the occurrence of diarrhea, and there is no report on the full-price fermented feed for this special period.

Contents of the invention

Aiming at the deficiencies of the above-mentioned prior art, the purpose of the present invention is to provide a full-price fermented feed for piglets and a preparation method thereof. In the invention, the full-price compound feed without antibiotics, which is comprehensive and balanced in nutrition, is used as a fermentation base material, added with a compound living bacteria preparation, and prepared after fermentation. This full-price fermented feed can not only fully meet the nutritional needs of animals, but also increase functional and nutritional probiotics such as various biologically active enzymes, organic acids, vitamins, amino acids, peptides, etc., and is rich in a large number of probiotics; It can significantly improve feed attraction and palatability to promote feed intake and can effectively improve digestion and absorption utilization, optimize intestinal flora, improve immunity and stress resistance, prevent disease and promote growth and other biological effects, and can save production costs. Improve production efficiency.

To achieve the above object, the present invention adopts the following technical solutions:

A full-price fermented feed for piglets, which is fermented from a fermented base material through a compound live bacteria preparation;

Described fermented base material is made of the raw material of following percentage by weight:

Fermented soybean meal 4-6%, puffed soybean 8-12%, soybean meal 10-14%, plasma protein 1-3%, soybean oil 2-4%, corn 30-36%, puffed corn 18-22%, whey powder 8 -12%, premix 4-6%.

The compound live bacteria preparation is composed of Lactobacillus plantarum LP with preservation number CCTCC NO: M2010150, Pediococcus pentosaceae PP with preservation number CCTCC NO: M2012029, Bacillus subtilis B7348 with preservation number CCTCC NO: M2010260, and CCTCC with preservation number It consists of Bacillus subtilis N9 with NO: M2011301, Saccharomyces boulardii, Saccharomyces cerevisiae, Candida utilis with a preservation number of CCTCC NO: M2010090 and Clostridium butyricum Cb-2 with a preservation number of CCTCC NO: M2011384.

Preferably, the fermented base material is made of the following raw materials in weight percentage:

Fermented soybean meal 5%, puffed soybean 10%, soybean meal 12%, plasma protein 2%, soybean oil 3%, corn 33%, puffed corn 20%, whey powder 10%, premix 5%.

Preferably, the compound live bacterial preparation is composed of Lactobacillus plantarum LP, Pediococcus pentosaceae PP, Bacillus subtilis B7348, Bacillus subtilis N9, Saccharomyces boulardii, Saccharomyces cerevisiae, Candida utilis and Clostridium butyricum The composition of bacteria Cb-2 is 10:10:1:1:1:1:1:0.4 by mass ratio.

The present invention also provides a method for preparing the above-mentioned full-price fermented feed for piglets, the steps are as follows:

(1) Add water and mix the fermentation base material and the compound live bacteria preparation evenly, adjust the water content to 18-22%, and the pH to 6.5-7.5, and prepare the mixture to be fermented;

(2) The mixture to be fermented is subjected to aerobic fermentation first, and then anaerobic fermentation to prepare a full-price fermented feed.

In step (1), in the mixture to be fermented, the number of live bacteria of Lactobacillus plantarum LP and Pediococcus pentosaceae PP is not less than 1×10 ⁷ cfu/g, and Bacillus subtilis B7348, Bacillus subtilis N9, and Burra The number of live bacteria of Saccharomyces cerevisiae, Saccharomyces cerevisiae, Candida utilis and Clostridium butyricum Cb-2 is not less than 1×10 ⁶ cfu/g.

In step (2), the conditions of aerobic fermentation are as follows: the water content is 20%, the fermentation time is 12 hours, and the temperature is 25°C; the fermentation of spores, filamentous fungi and yeasts is started.

In step (2), the conditions of anaerobic fermentation are: the water content is 20%, the fermentation time is 24 hours, and the temperature is 20°C; the fermentation of Clostridium butyricum and lactic acid bacteria is started.

The application of the above-mentioned full-price fermented feed as piglet creep feed is also within the protection scope of the present invention.

Beneficial effects of the present invention:

(1) For the special growth period of 2 weeks before weaning and 2 weeks after weaning, the present invention designs a full-price fermented feed for piglets. The full-price fermented feed does not contain antibiotics and will not affect milk. The liver and kidney metabolism of piglets causes a burden, avoiding the disadvantages of antibiotics inhibiting the growth of suckling piglets in the later stage. And its fermentation effect is better than single fermentation raw material and functionally added fermented feed. The full-price fermented feed of the present invention has a fermented fragrance, which can significantly improve the food-attractiveness of the feed, and advance the opening period of suckling piglets; after fermentation, it can significantly improve the palatability, promote feed intake, increase feed intake, and can significantly improve feed digestion, absorption and utilization rate; at the same time, the full-price fermented feed of the present invention can also optimize intestinal flora, prevent and treat diarrhea in suckling piglets, and effectively reduce the rate of diarrhea. Improve immunity, resist stress, and make piglets healthier, so as to grow rapidly and steadily.

(2) Compared with the microbial fermented feed disclosed in the patent CN105475624A, the full-price fermented feed of the present application needs to provide all the nutrients for the special growth period of 2 weeks before weaning and 2 weeks after weaning. Therefore, the design requirements for the components of the fermentation base material are more stringent and targeted; in addition, piglets are prone to diarrhea during this period. The composition of the bacteria preparation was optimized, Saccharomyces boulardii and Saccharomyces cerevisiae were added, and the dosage of each component bacteria in the compound live bacteria preparation was adjusted, which effectively improved the prevention and treatment effect on piglet diarrhea.

Description of drawings

The accompanying drawings constituting a part of the present application are used to provide further understanding of the present application, and the schematic embodiments and descriptions of the present application are used to explain the present application, and do not constitute improper limitations to the present application.

Figure 1: The average feed intake of each litter of pigs in the experimental control group and experimental group fed with full-price fermented creep feed.

Figure 2: The average weight of each litter of pigs in the control group and experimental group fed with full-price fermented creep feed.

detailed description

It should be pointed out that the following detailed description is exemplary and intended to provide further explanation to the present application. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

It should be noted that the terminology used here is only used to describe specific implementations, and is not intended to limit the exemplary implementations according to the present application. As used herein, unless the context clearly dictates otherwise, the singular is intended to include the plural, and it should also be understood that when the terms "comprising" and/or "comprising" are used in this specification, they mean There are features, steps, operations, means, components and/or combinations thereof.

Terminology Explanation:

Full-price fermented feed: It is to add feed-specific fermented compound live bacteria preparation and appropriate amount of water to the comprehensive and balanced nutritional full-price compound feed without antibiotics. After mixing well, under the control of appropriate temperature, pH, etc. Feed produced by aerobic, anaerobic or organic combination fermentation process.

Premix: It is the abbreviation of additive premix, which is an important component of complete compound feed. It is an intermediate type made by mixing one or more trace components (including various trace mineral elements, various vitamins, synthetic amino acids, certain pharmaceutical additives, etc.) Compound feed products. The premix of the present invention is a conventional commercially available product in the prior art.

As introduced in the background technology, there is no report on the full-price fermented feed for the special period of 2 weeks before weaning and 2 weeks after weaning for piglets in the prior art. In order to solve the above technical problems, the application proposes a A full-price fermented feed for piglets in the crevice, as follows:

The full-price fermented feed is fermented from a fermented base material through a compound live bacteria preparation;

Described fermented base material is made of the raw material of following percentage by weight:

Fermented soybean meal 4-6%, puffed soybean 8-12%, soybean meal 10-14%, plasma protein 1-3%, soybean oil 2-4%, corn 30-36%, puffed corn 18-22%, whey powder 8 -12%, premix 4-6%.

The compound live bacteria preparation is composed of Lactobacillus plantarum LP with preservation number CCTCC NO: M2010150, Pediococcus pentosaceae PP with preservation number CCTCC NO: M2012029, Bacillus subtilis B7348 with preservation number CCTCC NO: M2010260, and CCTCC with preservation number It consists of Bacillus subtilis N9 with NO: M2011301, Saccharomyces boulardii, Saccharomyces cerevisiae, Candida utilis with a preservation number of CCTCC NO: M2010090 and Clostridium butyricum Cb-2 with a preservation number of CCTCC NO: M2011384.

Among them, Lactobacillus plantarum LP with the preservation number CCTCCNO: M2010150 has been recorded in the patent "A Lactic Acid Bacteria Usable for Biological Preservation and Fresh-keeping and Its Application" (CN101914475A).

The Pediococcus pentosaceae PP with the preservation number of CCTCC NO: M2012029 has been recorded in the patent "a lactic acid bacteria semi-solid fermentation product and process for improving animal growth performance" (CN102599348A).

Clostridium butyricum Cb-2 with the preservation number of CCTCC NO: M2011384 has been recorded in the patent "A Strain of Acidogenic Bacillus cereus and Its Application" (CN102517238A).

Bacillus subtilis B7348 with the preservation number CCTCC NO: M2010260 has been recorded in the patent "A Bacillus subtilis with strong antibacterial effect and its application" (CN102120975A).

The Bacillus subtilis N9 with the preservation number CCTCC NO: M2011301 has been recorded in the patent "A Bacillus subtilis strain selected by aerospace breeding technology and its application" (CN102329749A).

Candida utilis with the preservation number CCTCC NO: M2010090 has been recorded in the patent "A Yeast with Strong Organic Selenium Tolerance, Enrichment and Transformation Ability and Its Application" (CN101864369A).

The above-mentioned preserved strains were all purchased from Shandong Baolai Lilai Bioengineering Co., Ltd.; Saccharomyces boulardii powder was purchased from Shandong Shengqi Biological Co., Ltd.; brewer's yeast was purchased from Shandong Baolai Lilai Biological Engineering Co., Ltd.

In order to enable those skilled in the art to understand the technical solution of the present application more clearly, the technical solution of the present application will be described in detail below in conjunction with specific embodiments.

The test materials used in the examples of the present invention are all conventional test materials in the field, and can be purchased through commercial channels.

Embodiment 1: the preparation of complete price fermented feed

1. Composition of compound live bacteria preparation and fermentation base material

The details are shown in Table 1.

Table 1: Composition of compound live bacteria preparation and fermentation base material

2. Preparation method:

(1) Add water and mix the fermentation base material and the compound live bacteria preparation evenly, adjust the water content to 20%, and the pH to 6.5-7.5, and prepare the mixture to be fermented;

(2) carry out aerobic fermentation to the mixture to be fermented first, the condition of aerobic fermentation is: moisture content is 20%, the time of fermentation is 12h, and temperature is 25 ℃; Start spore, filamentous fungus and saccharomyces fermentation; Have After the aerobic fermentation, adjust the water content to 20%, and then carry out anaerobic fermentation. The fermentation time is 24 hours and the temperature is 20° C. to prepare a full-price fermented feed.

The present application regulates the moisture content in the fermentation system, on the one hand, it can regulate the fermentation process; on the other hand, it makes the prepared full-price fermented feed moderate in moisture, avoiding storage and storage problems caused by excessive moisture content in the fermented feed. application problem.

Comparative example 1:

The composite live bacteria preparation of Example 1 is removed, and the fermentation base material in Example 1 is used as a raw material composition, and a common complete feed is made in a conventional manner.

Comparative example 2:

The "Saccharomyces boulardii" and "Saccharomyces cerevisiae" in the compound live bacteria preparation of Example 1 were removed, and the rest were the same as in Example 1, and a full-price fermented feed was prepared according to the method of Example 1.

Application example 1:

Test location: a certain scale pig farm in Yinxiang Township, Ningyang County, Taian City, Shandong Province.

Test time: from August 03, 2016 to September 05, 2016.

1. Experimental design:

(1) Selection of pigs for weighing, grouping, and pre-feeding: select 3 litters of the same breed, healthy, similar weight, and similar litter weight, within 2 weeks of birth, and choose 1 litter as the control group, a total of 6 piglets; 2 litters were the experimental group, with 2 replicates in total, 1 litter for each replicate, 6 rats in experimental litter 1, and 10 rats in experimental litter 2. Pre-feed for three days.

(2) Formal experiment: The experimental period is scheduled to be two weeks before weaning and two weeks after weaning, a total of 4 weeks. The full-price fermented feed prepared in Example 1 was fed ad libitum, and water was ad libitum. The experimental period is 28 days. Every morning at 07:00, at noon at 11:00, and at 17:00 in the evening, they were fed separately (as appropriate, feed less frequently, and record the weight). The feed is weighed and counted before feeding, and the weight of the remaining feed is weighed when the feed is changed. Feed and pigs were weighed every week to calculate feed intake, daily gain, etc. During the experiment, observe the health status of piglets, such as diarrhea, cough, etc., and make records. Fecal samples were collected on the 7th, 14th, 21st, and 28th days of the experimental period to count the live bacteria of lactic acid bacteria, bacillus, enterococcus faecalis, yeast, and Escherichia coli, and simultaneously determine the crude protein, crude fat, and crude fiber , total energy, moisture, pH and other nutritional indicators. Before the experiment started, the nutritional indicators such as crude protein, crude fat, crude fiber and total energy in the feed were measured.

(3) Hygiene and epidemic prevention: Clean the pigsty at 7-8 o'clock every day, remove feces and urine, etc., and do a good job in nursing and sanitation of piglets. And cooperate with the pig farm staff to do a good job of disinfection and epidemic prevention.

2. Test results and analysis:

(1) Feed inspection report

The control feed selected in the experiment is consistent with the full-price fermented feed in terms of nutritional level, so the main feed raw materials selected for the control feed are consistent with the full-price fermented feed. Process technology for fermentation. The control feed and the full-price fermented feed were produced at the same time, and the test was carried out at the same time before the experiment. The data was summarized and sorted out to form a test report, as shown in Table 2.

It can be seen from Table 2 that the full-price fermented feed of the experimental group and the feed of the control group both meet the nutritional standards of the feed for suckling pigs, and can meet the nutritional needs of sucking pigs. The total acid and acid-soluble protein content of the full-price fermented feed fed by the experimental group was significantly higher than that of the control group. The total acid and acid-soluble protein are both prebiotic nutrients and functional substances produced by probiotic fermentation. Total acids mainly include lactic acid, acetic acid, propionic acid, citric acid, succinic acid, tartaric acid, malic acid, oxalic acid and other organic acids, and acid-soluble proteins mainly include lysine, methionine, threonine, tryptophan, glutamic acid and Various oligopeptides and other low-molecular-weight protein hydrolyzates. The total acid content is high, which is a natural acidifier produced by the metabolism of probiotics, which is beneficial for suckling pigs to eat and eat, and to help digestion, and the metabolic mechanism of microorganisms to produce organic acids is to first decompose polysaccharides such as starch and cellulose into simple Sugar is like glucose, and then glucose is metabolized to produce various organic acids. Therefore, the soluble sugar content in the full-price fermented feed is high, and the full-price fermented feed has a sweet and sour taste, which is just in line with the sweet taste of suckling pigs and the need for appetizers and health. actual needs of the stomach. The higher the acid-soluble protein content, the stronger the umami taste of the full-price fermented feed, and combined with the metabolism of crude fat, the full-price fermented feed also has a certain fragrance. Therefore, based on the summary of various material components, the full-price fermented feed in the experimental group has good food-attracting properties, early opening, good palatability, and high feed intake (see experimental feed intake data).

Table 2 Test report of full-price fermented feed and control feed

(2) Feed intake

The experiment was fed on time, and before each feeding, the current feed and the last remaining feed were weighed and recorded, and the data were summarized and sorted to make a graph. The results are shown in Figure 1.

It can be seen from Figure 1 that the feed intake of piglets at the age of 12-22 days after birth was very low, the feed intake increased significantly 1 week before weaning (22-28 days after birth), and the feed intake increased sharply after weaning (28-28 days). 42 days old). But from the whole process of the experiment, the feed intake of the full-price fermented feed in the experimental group was always higher than that of the control feed in the control group. Especially after weaning, the feed intake of the experimental group was significantly higher than that of the control group, and the increase rate (see the slope) of the feed intake of the experimental group was significantly higher than that of the control group. And from the original data (this result is presented in Figure 1), it can be seen that on the day of the experiment, that is, on the 11th day after the piglets were born, the feed intake of the experimental group was about 5-6 grams, and the feed intake of the control group was about 0.4 grams. The pigs in the experimental group really ate the full-price fermented feed, while the piglets in the control group were probably just curious about the feed. The 0.4 grams of feed just stuck to their noses and hooves, and were rarely or even not eaten by the piglets. Therefore Combined with the comprehensive analysis of the feed test report, it is proved that the full-price fermented feed has the advantages of good food attraction, early opening, good palatability and high feed intake.

(3) Only average weight

The experiment was weighed on time, the initial body weight was weighed at the beginning, the experimental period was weighed every week for 4 weeks, and the weaning weight was weighed at the weaning age of 28 days in the middle. The weight was weighed 6 times in total.

It can be seen from Figure 2 that the initial average weight of pigs in the experimental group was slightly lower than that of the control group, and the average weight of pigs in the experimental group was always lower than that of the control group in the first week of the experimental period, while the average feed intake of pigs in the experimental group was always higher than that of the control group , Therefore, combined with feed intake in the first week, it can be seen that the breast milk of the control group is extremely advantageous. In the second week of the experimental period, the average weight of the experimental group increased rapidly and steadily, while that of the control group decreased slightly. Combining the feed intake and the observed diarrhea rate (refer to the content of each probiotic in the feces test report for results), it can be seen that as the amount of breast milk decreases , the control group began to eat in the second week of the experimental period, but diarrhea occurred, which seriously affected the growth of suckling pigs. After oral diarrhea, about 3 days before weaning, the average weight of the control group increased significantly, but once weaned, the average weight was seriously affected (28-35 days old), and the weight gain was slow. At the same time, although experimental litter 2 had almost no opening stress, it was also affected by weaning stress. However, the experimental litter 1 had neither opening stress nor weaning stress. It can be seen that the full price fermented feed has a significant effect on resisting opening and weaning stress and preventing diarrhea, so as to ensure the healthy growth of suckling piglets and rapid and stable weight gain.

(4) Stool test report

In the experiment, the whole group of feces samples were collected every week, and they were sent for inspection on the same day of collection. A total of 4 tests were performed. Each test data is summarized and sorted into a test report, see Table 3, Table 4, Table 5, and Table 6 in turn.

According to the analysis reports of the 4 fecal samples, the probiotics in the fecal samples of the experimental group were significantly higher than those of the control group. The content of lactic acid bacteria in the stool samples of the experimental group was higher than that of the control group for 2 weeks. Since the full-price fermented feed Xianmu No. 1 fed by the experimental group was mainly fermented by lactic acid bacteria, yeast, and spores, it can be seen that the reason for the high content of probiotics in the feces of the experimental group was the consumption of full-price fermented feed. At the same time, combined with the incidence rate, diarrhea rate and average weight loss, it has obvious effects in reducing the incidence rate and diarrhea rate, improving immunity and stress resistance, and stably increasing the average daily weight gain. In addition, in other indicators of fecal samples, different advantages are also shown at different stages. Three weeks before the experiment, the moisture content of fecal samples in the experimental group was significantly lower than that in the control group, and the fiber digestibility was significantly higher than that in the control group, which also reflected the lower diarrhea rate in the experimental group. However, in the fourth week of the experiment, the content of crude protein and crude fat in fecal samples of the experimental group was significantly lower than that of the control group. Combined with the average weight gain in the fourth week, it can be reflected that the full-price fermented feed significantly improves the utilization rate of feed digestion and absorption at this stage. Improve average weight gain.

Table 3 Feces test report in the first week of the full-price fermented feed feeding experiment

Table 4 Feces test report in the second week of the full-price fermented feed feeding experiment

Table 5 Feces test report in the third week of the full-price fermented feed feeding experiment

Table 6 Feces test report in the 4th week of the full-price fermented feed feeding experiment

Application example 2:

1. Experimental design:

(1) Select pigs for weighing, grouping, and pre-feeding: select 80 piglets of the same breed, healthy, similar body weight, and litter weight, within 2 weeks of birth, and randomly divide them into two groups: an experimental group and a control group. The group is set up in two parallels, each with 20 heads. Pre-feed for three days.

(2) Formal experiment: The experimental period is scheduled to be two weeks before weaning and two weeks after weaning, a total of 4 weeks. Feed, free access to food, free access to water. The experimental period is 28 days.

2. Measuring indicators:

Determination of morbidity and diarrhea rate: During the test period, observe and record the health status of the pigs regularly every day, record the number of morbidity and diarrhea in each parallel experiment of each group, and the symptoms of the onset include piglets with cough, diarrhea and leg pain.

3. Test results:

See Table 7 for the impact on morbidity and diarrhea.

Table 7: The results of the impact on morbidity and diarrhea

group Incidence rate (%) Diarrhea rate (%) mortality rate(%) test group 8.26±0.42 2.21±0.16 0 control group 15.56±0.53 4.35±0.25 0

It can be seen from Table 7 that during the experimental period, no death cases were found in both the experimental group and the control group. Compared with the control group, the incidence rate of the experimental group was reduced by 46.92%, and the diarrhea rate was greatly reduced by 49.20%, both of which were significantly different (P<0.05). The research results show that feeding the full-price fermented feed of the present invention can effectively reduce diarrhea and morbidity of piglets during the special period of 2 weeks before weaning and 2 weeks after weaning.

The above descriptions are only preferred embodiments of the present application, and are not intended to limit the present application. For those skilled in the art, various modifications and changes may be made to the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of this application shall be included within the protection scope of this application.

Claims (10)

1. it is a kind of for piglet teach groove full price fermented feed, it is characterised in that by fermentation base-material through composite viable bacteria preparation ferment Form；

The fermentation base-material is made up of the raw material of following percentage by weight：

Fermented bean dregs 4-6%, expanded soybean 8-12%, dregs of beans 10-14%, plasma protein 1-3%, soya-bean oil 2-4%, corn 30- 36%, popcorn 18-22%, whey powder 8-12%, premix 4-6%；

The composite viable bacteria preparation is by Lactobacillus plantarum, Pediococcus pentosaceus, bacillus subtilis, cloth Laplace saccharomycete, beer ferment Female bacterium, candida utili and clostridium butyricum composition.

2. full price fermented feed according to claim 1, it is characterised in that the fermentation base-material is by following percentage by weight Raw material be made：

Fermented bean dregs 5%, expanded soybean 10%, dregs of beans 12%, plasma protein 2%, soya-bean oil 3%, corn 33%, popcorn 20%, whey powder 10%, premix 5%.

3. full price fermented feed according to claim 1, it is characterised in that the composite viable bacteria preparation is by preserving number CCTCCNO：The Lactobacillus plantarum LP of M2010150, preserving number are CCTCC NO：The Pediococcus pentosaceus PP of M2012029, preserving number It is CCTCC NO：The bacillus subtilis B7348 of M2010260, preserving number are CCTCC NO：The bacillus subtilis of M2011301 Bacterium N9, cloth Laplace saccharomycete, saccharomyces cerevisiae, preserving number are CCTCC NO：The candida utili and preserving number of M2010090 It is CCTCC NO：The clostridium butyricum Cb-2 compositions of M2011384.

4. full price fermented feed according to claim 3, it is characterised in that the composite viable bacteria preparation is by Lactobacillus plantarum LP, Pediococcus pentosaceus PP, bacillus subtilis B7348, bacillus subtilis N9, cloth Laplace saccharomycete, saccharomyces cerevisiae, product protein Candida and clostridium butyricum Cb-2 are 10 in mass ratio：10：1：1：1：1：1：0.4 composition.

5. the preparation method of the full price fermented feed described in any one of claim 1-4, it is characterised in that step is as follows：

(1) fermentation base-material and composite viable bacteria preparation are mixed with water, regulation moisture is 18-22%, and pH is 6.5- 7.5, prepare and treat fermenting mixture；

(2) will treat that fermenting mixture first carries out aerobic fermentation, then carry out anaerobic fermentation, prepare full price fermented feed.

6. preparation method according to claim 5, it is characterised in that in step (1), it is described to treat fermenting mixture, plant The viable count of thing lactobacillus LP and Pediococcus pentosaceus PP is no less than 1 × 10⁷Cfu/g, bacillus subtilis B7348, withered grass gemma The viable count of bacillus N9, cloth Laplace saccharomycete, saccharomyces cerevisiae, candida utili and clostridium butyricum Cb-2 no less than 1 × 10⁶cfu/g。

7. preparation method according to claim 5, it is characterised in that the condition of aerobic fermentation is：The moisture of fermentation system Content is 20%, the time 8h-12h of fermentation, and temperature is 15-30 DEG C；Preferably, the time of fermentation is 10h, and temperature is 25 DEG C.

8. preparation method according to claim 5, it is characterised in that the condition of anaerobic fermentation is：Moisture is 20%； The time of fermentation is 24h-36h, and temperature is 15 DEG C -25 DEG C.

9. preparation method according to claim 8, it is characterised in that the time of anaerobic fermentation is 24h, temperature is 20 DEG C.

10. application of the full price fermented feed described in any one of claim 1-4 in as groove feed for pigling.