KR101296837B1 - manufacturing method of fermented feed with tangerine and treber - Google Patents

Abstract

The present invention relates to a method for effectively using the additives when preparing a livestock feed composition as an active ingredient of citrus gourd and beer by-products. More specifically, the characteristics of citrus gourd and the yeast and alcohol fermentation ingredients of beer by-products were completed during each process, and the resistance to livestock growth and anti-pathogenic bacteria was used when used as feed for livestock. It increases the production of high-quality meat, the retention rate of feed utilization and resistance to disease, and increases the flow rate of dairy cows and the fat condition of beef cattle. Composition and preparation method thereof.

Description

Manufacturing method of fermented feed using citrus gourd and beer by-products {manufacturing method of fermented feed with tangerine and treber}

The present invention relates to a method for producing fermented feed for beef or dairy cattle and pig feed. In recent years, meat has a significant proportion in the diet of modern people, and the taste and nutritional content of the meat are determined by the foods that are normally fed, and the meat and growth rate of the raised cattle and pigs are also determined by the food. The various types of compositions that are made eventually affect the person who consumes the meat. Therefore, meat taste and nutrients are determined according to the composition and the method of the special ingredients of the feed to raise in order to improve the color or taste of the meat to be ingested and provide a beneficial meat quality to humans. The present invention can double the nutritional effect of the feed and significantly improve the quality of the feed by aging the citrus gourd and beer by-products in the blended feed for each process, and compared to the feed containing only the normal feed or beer or citrus gourd. The growth rate of the very fast and the meat and flesh color was found to be able to produce a very good first grade and completed the present invention.

The present invention relates to a method for producing a feed using citrus gourd and beer by-products, and more specifically, pharmacological properties of citrus gourd by brewing beer by-products in agitation using citrus gourd and hay molasses and fiber of McPhi in beer by-products. And it relates to a method for producing a feed by recycling the live yeast and alcohol components in the lung beer yeast. With the recent development of agricultural technology, the production of fruits such as citrus fruits is also increasing, and as the market for trade opening is expanded, the production of beer and its sales are also growing unprecedentedly.

 Due to this increase in production, the industrial by-product produces 60,000 tons per year of citrus gourd, and various studies have been conducted on its treatment, and the dry or wet state of water contained in the wet state of beer gourd, beer gourd. In order to process the beer gourd has a separate processing cost. In addition, the beer byproduct waste beer yeast has a moisture content of more than 80% and is putting money into the treatment.

 On the other hand, recently, methods for effectively treating citrus gourds have been studied in various ways, and methods for making citrus gourds by pulverizing and drying them to feed, fertilizers, or compost, and for producing citrus gourd fermented feed. In addition, beer foil is the most available by-product of our dairy farmers, and it can be said that the value of beer foil is great in the reality of lack of forage sources such as silage.

 Currently, dairy farms use various farm by-products, which cannot be supplied as rich feeds, due to the spread of TMR feeds, thereby contributing to the increase in production and farm income. Beer foil, which is used as a moisture control material for TMR feed, has high protein and bypass protein content and high fiber, which is essential for TMR plant.

 Beer bak is an industrial by-product and is used in part to prevent a decrease in oil production in a situation where summer silage is insufficient. In particular, draft beer has a moisture content of more than 70% and can act as an excellent moisture control agent and can increase the nutritional effect by mixing with other by-products, thereby showing the effect of one stone and three trillion. However, in current farms, the use of citrus gourds and beer gourds is simple in blending the feeds while stirring the citrus gourds. . The characteristics of the unit material will be described first while listing each unit material as a part of the raw material of the present invention. Beer gourd is a by-product after germinating and saccharifying beer barley, the main raw material of beer production, and is obtained by adding malt to barley grain to obtain wort and processing it to produce beer. And remaining residue. These beer gourds have high nutritional value, such as high amounts of dietary fiber and essential amino acids, compared to low prices, and are highly valued for use as livestock feed as well as food. In fact, there is a report that milk production increased in livestock fed with beer foil, and there is a report that weight gain of fish fed with fish foil added is higher than fish fed with rice bran alone.

 Beer gourds, in particular, contain large amounts of lactogenic growth hormones, such as prolactin hormone. It has long been used for sheep and cattle growth, weight gain and milk production. In addition, research on edible food has been studied commercial value in the bakery industry, such as bread, flakes, biscuits using beer foil, and by adding beer foil to bread and cookies to use as a real food, it tasted better than before The clinical trials showed a reduction in lipids and cholesterol and improved constipation.

 As such, beer foil is a raw material that provides high dietary fiber and can be applied to various fields as a food raw material that can obtain a lot of benefits when mixed with a diet. In addition, since the production amount is not produced in a certain amount and the amount is irregular, some may be dried, but it is impossible to dry the whole amount, and when dried, the yeast is killed by high heat, and thus cannot play a role as a fermentation bacterium. Pulmonary beer yeast should be discarded immediately after it occurs due to the bad smell when it is easily deteriorated and changed. Until now, it is not recycled as feed or fertilizer, and most of it is discarded on the high seas, but it is impossible to do this in the future. It is composed of 4 ~ 5 ° alcohol component has a problem that must process more than 85% moisture. In addition, herbivorous animals have to live on grass. In foreign cases, there have been academic reports that feeding herbivores with feed containing animal ingredients causes various diseases. If you don't cook or ferment dried grass or grains, just feed it, and you will not be able to digest it well, and you will be unable to absorb nutrients. In order to compensate for the lack of nutrition, the additional feed does not have the full potential of livestock. In order to solve this problem, feeding fermented foods with adequate water content will be good for preventing disease or increasing digestibility of livestock. Among them, citrus peels are juiced and separated into juices and juices, from which the known bacteria Candida utilis, Kluyveromyces lactis and Saccharomyces cerevisiae ( Saccharomyces cerevisiae) culturing any one yeast bacteria selected from the yeast culture, and then the yeast culture is added to the isolated juice gourd as it is, and the method for producing a feed using a citrus peel, characterized in that the mixture is dried There is a patent for (Korean Patent No. 0055374). However, the method requires a high cost as a huge equipment, requires a lot of auxiliary equipment, there is a problem that the utilization value is very low due to the complex process, while citrus fruits, its juice or juice concentrate lactic acid bacteria, yeast bacteria, photosynthetic bacteria Patents related to citrus fermentation broth fermented by anaerobic microorganisms, etc., and for feed for amblyopia fish including the citrus fermentation broth (Korean Patent Registration No. 0381726).

However, the patent is a method for increasing the weight of fish using citrus juice itself as a feed additive, it does not recycle the citrus gourd does not exhibit a special antibacterial effect. Republic of Korea Patent Nos. 143093 and 369431 describe feed and medium compositions prepared using beer foil. However, in the above invention, the processing cost for using the alcohol-containing lung beer yeast and beer foil is expensive, and the practical use value is met. Therefore, the present inventors have studied the method of preparing fermented feed using citrus gourd and beer by-products to improve the antibacterial effect and resistance to disease, as well as to increase appetite to animals that consume feed, thereby improving animal health and excellent meat quality. A method of preparing a feed that is effective in producing was completed.

An object of the present invention relates to a method for producing fermented feed using citrus gourd and beer by-products, which further enhances the antibacterial activity of citrus gourds and by adding probiotics to the components of beer by-products to stabilize the properties of nutrients and livestock of dairy cows. The objective is to produce fermented feed which increases the flow rate, promotes the growth of livestock and greatly improves the quality of the meat.

      The present invention relates to a method for producing fermented feed using beer by-products, which are first stored in a refrigerated beer at a temperature of 5 to 8 ° C. in order to improve usability for the purposes of the present invention without waste of by-products of 85 ° of waste. Stabilizes the properties during In addition, the molasses boiled porridge is cooled and has a second step of manufacturing by incubating for 24 hours by adding a yeast fungicide. In addition, it has a third step of mixing the pulverized chain, protein peel, beet pulp, cotton yarn into the fermentation machine by stirring, and has a fourth step of adding the citrus gourd, fried corn, black bead and combined together, In step 4, the liquid yeast culture medium prepared by combining the molasses solution prepared in the second step was added to the material that was processed in step 2, stirred for about 1 hour, and then mixed and activated, and thereafter hay, flower, grass, lygras and feed. It is characterized by having a sixth step of stirring and mixing the base, palm foil, jang bak, protective fat, etc., repeated 5-6 times at room temperature for 10 minutes every 3 hours to promote fermentation of the feed proceeded by the above process And a seventh step of stirring.

In addition, it has an eighth step of adding the probiotic to the fermentation state so far and stirred for 2 hours again, and put the lung beer yeast prepared in the first step to the material performed from the second to eighth step and then mixed for 1 hour After the ninth process is fermented for at least 24 hours in an airtight container, aerobic pathogens or E. coli are killed by the absence of oxygen in a closed space, and the aerobic yeast, which is an anaerobic bacterium that becomes stronger when there is no oxygen, is active. The fermented feed is predominantly, and as time goes on, the forces of fermentation bacteria gradually expand, and the digestibility and nutrition absorption are better after feeding.

In addition, in the tenth step, when the feed prepared in the ninth step is put in a polypropylene bag with vinyl resin, the air in the bag is taken out by a vacuum adsorber and transferred to a aging room for 48 hours at a temperature of 15 ° C. to 35 ° C. It provides a method for producing a fermented feed that is completed by going through the tenth step to be prepared.

As described above, the present invention had the highest antimicrobial activity against all pathogenic bacteria such as Staphylococcus aureus, Salmonella gallinarum, Escherichia coli, and the like. In addition, the feeding effect for the beef cattle, milking cows, and fostering hog also had a high effect of marbling when the fermented feed prepared by the present invention was fed, and the milking cows had an increase in the flow rate, and the fostering hog was a normal feed condition. Unlike salary, the salary effect was significantly increased.

1 is a block diagram of the manufacturing process of the fermented feed using citrus gourd and beer by-products.

In order to achieve the above object, the present invention will be described in more detail with reference to Examples.

Pulmonary beer yeast is prepared and stabilized for 48 hours at a temperature of 5 ~ 8 ℃. In addition, the molasses and water to boiled porridge is cooled and then put into yeast and has the characteristic of producing by aging. In addition, it has a characteristic of mixing the sapphire chain, protein skin, beet pulp, cotton thread into the fermentation machine, stirring and blending, and when mixed with citrus gourd, fried corn, black bead is added to the mixture to combine together.

In addition, the liquid yeast culture medium prepared by mixing with molasses solution was added and stirred for 30 minutes at a temperature of 35 ° C. to 52 ° C., and then activated for 2 hours after the mixing of the molasses solution, and the probiotic at 35 ° C. to 52 ° C. after cooling the molasses solution. In order to promote the yeast fungus and yeast fungicides. Thereafter, hay and flower and grass, rice and rice, feed grass, palm gourd, entertained gourd, protected fat, characterized in that the process of mixing and stirring.

In order to promote fermentation of the feed completed by the above process, it has a characteristic of repeatedly stirring 5 to 6 times for 10 minutes every 3 hours. In addition, by putting the probiotic in the fermentation state in the advanced fermentation state, the lung beer yeast is added to the feed made by stirring for 2 hours, characterized by the occlusal at a temperature of 25 ℃ ~ 35 ℃ for 2 hours. At this time, if the temperature exceeds 60 ℃ beneficial microorganisms are killed or modified. Pulmonary brewer's yeast basically contains live yeast from beer production, and it has alcohol content of 4 ° ~ 5 ° and beer barley consists of husk-pericarp-seed coat layer of barley. It is rich in minerals and vitamins, especially high in fiber and protein. The introduction of the lung beer yeast in the ninth step is to prevent the alcohol components contained in the lung beer yeast from being volatilized and to use and activate the live yeast. It provides a method of producing a fermented feed characterized in that the occlusally prepared feed is put in a polypropylene bag with vinyl resin and transferred to the aging room for 48 hours at a temperature of 15 ° C to 35 ° C.

Referring to the feed production method of the present invention having this purpose in more detail as follows.

Prior to the detailed description of the present invention, the characteristics of the unit materials will be described first, with the respective unit materials listed for the part to be a raw material of the present invention.

Citrus gourd: Citrus peel, which occupies most of the citrus gourd, is not only effective for diseases of bronchial system such as cold, Jinhae and expectorant, but also effective in sweating. In addition, because the stomach is anorexia and indigestion because the chest is stuffy when eaten to see the effect. In addition, it is effective in preventing atherosclerosis, treatment of various diseases, diarrhea and headache. Citrus gourds are known to contain essential oils and flavonoid alkaloids and vitamins. In addition, the fragrant aroma of citrus is due to essential oils, and has a main ingredient called limonene. This fragrant odor induces the animals to consume more feed. Recently, the introduction of the tangerine peel efficacy, '~ Dr. Bok-Hae of the Biotechnology Research Institute said that JBB_1, a component extracted from tangerine peel, lowers cholesterol levels and is effective in treating arteriosclerosis and hyperlipidemia. The American Chemical Society reported that the limonoids in citrus peel not only inhibit cancer cell proliferation, but also lower the levels of LDL cholesterol in the blood cholesterol. In citrus peels, pectin is the main component of plant cell membranes. Citrus fruits have a light yellow sponge-like substance inside the peel. They are insoluble in alcohol and acetic acid, and have the ability to form gels in the presence of sugars and acids. It is polygalacto-uronic acid in which a part of organic acid group in the molecule becomes methyl ester.

Thus, pectin is the generic name for pectinic acid or neutral salts, acid salts or mixtures of pectinic acid which can form gels in the presence of an appropriate amount of acid, sugar. Pectin is mainly composed of methyl ester of organic acid, salt formation, or polymer of free galacturonic acids, and is composed of alpha-1 and 4 bonds of galacturonic acid of constituent unit. In molecular form. Pectin is currently used as a gelling agent or stabilizer in foods and medicines, and is used instead of gum in areas that should have the image of natural products. In addition, the special function on the human body other than the function of the additive has been found to reduce blood sugar levels, lower cholesterol levels, prevent overeating due to fullness, remove toxic substances and heavy metals, and enhance immune function by structural three-dimensional properties.

Beer gourd: Beer gourd can be selected from only by-products of beer after the production of beer and can be dried and before-drying beer by-products, and can be used brewer's yeast (more than 5 minutes 85%). More than 85% of the protein is contained in the Machpie protein (CP: crude protein, DIP: ruminant protein in rumen, UIP: ruminant protein in rumen) and carbohydrates (ADF: acidic detergent insoluble fiber, NDF: neutral detergent insoluble fiber, NFC: Because of its high content of non-fibrous carbohydrates, it is an essential ingredient for feed formulation. Particularly, the wet brewed yeast contains 4 ° ~ 5 ° alcohol, so when mixing the proper amount (3.47%) during feed preparation, it helps ferment the mixed feed, and as the time goes on, the forces of fermentation bacteria become more and more. It will expand and improve digestibility and nutrition. In addition, the beer gourd has its own yeast, so the fermentation of the feed takes place after the production of the feed, which acts to increase the intake and oil yield. However, if the amount is exceeded, the ingested animal will stumble and cause problems in breeding.

Alfalfa hay: As a legume, it helps to prevent the nutritional deficiency that can come from cereals and improves fertility and shortens the breeding cycle. Alfalfa hay contains 15-25% protein, 50-60% carbohydrates, 2-3% fat, 15-20% fiber, and 7-10% minerals.Alfalfa hay has the benefits of protein, minerals, dietary fiber and vitamin A. Contains B, B₁₂, C, D, E, K, Chlorophyll (antioxidant).

Klein Hay: This is kleingrass hay. Kleingrass is a southern perennial herbaceous plant that can be cultivated in the southern coastal region or Jeju Island. It is about 80 ~ 120㎝ long and has a thin, leafy plant. It mainly breeds as seeds and has a short underground diameter. It is also suitable for cattle grazing and also used for hay.

The alfalfa hay should be limited in the case of excess protein, and hay and hay, such as Timothy and Klein, can be sufficiently fed because there are no particular problems. McPhi (barley bark) in beer by-products has the property of making fiber much stronger due to high fiber, ash, and pectin, but it is rich in protein and carbohydrate and can be used as a feed.

Oat Hay: Oat hay is a good source of high quality feed (full feed). It is grown in livestock farms and is about 30-100 cm tall. Stems stand straight and have little hairs, but hairs face downward, leaves are 15 ~ 30㎝ long, 6 ~ 12㎜ wide, and butterflies are wider and darker green than wheat, leaflets are long, leaf tongue is short, and splits finely. Flowers bloom in May-June with 20 to 30 cm long cones, with fine stems and green leaves, with two small flowers falling down. Common crude components of oat are shown in Table 1.

(unit : %) division moisture Crude protein Crude fat Soluble nitrogen Crude fiber Views min Original 11.87 11.03 5.22 61.27 7.82 2.78 building 12.52 5.93 69.53 8.88 3.15

        Timothy hay: Timothy hay is a livestock feed grass dried from Timothy's leaves, with broad leaves and short crows attached to the end of the market. Timothy is a perennial flower and herb, and the general constituents are 10 ~ 12% crude protein and 33 ~ 37% crude fiber. The first and second grasses are made of hay, but after the third, they are mainly used for grazing rather than harvesting for hay. . It is a plant species with the best feed value among flowering plants, and has a high palatability, and is very popular for dairy because of its high efficiency.

Ryegrass hay: Ryegrass hay is a perennial grass and is generally 4-6% crude protein, 33-37% crude fiber, TON 51-54%, and it has very different palatability from other flowers and straws due to its composition. A recommended alternative is flower and straw, which is particularly suitable for cattle.

Phagocytic chain: Phagocytic chains are low in protein, fiber and minerals, have high energy, and the rate of decomposition of starch in rumen is slower than that of wheat (barley), but palate is good, and the value of energy depends on the processing of corn.

Cornflakes: Corn fried to give livestock a savory taste.

Protein Peel: Protein Peel is composed of corn hull separated and dried, corn hull and fibrous part, and contains the remaining amount of starch and protein which cannot be separated by adding Corn Steep Liquor (CSL). This is excellent.

Pesquestro: Pesquestro is a flower and herb that has high rust and good flavor, and its physical properties are very easy to ruminant.

(unit : %) moisture Crude protein Crude fiber Views min 10.68 6.67 31.81 7.29

Beet pulp: Beet pulp is a byproduct of sugar extracted from sugar beet and is dried without being molded into pellets. The inducible content of shred beet pulp is 8-10% crude protein, 17-22% crude fiber and 0.3-0.6% crude fat. Shred beet pulp, which has excellent palatability and flavor, has a high crude fiber content, but unlike the grasses or feed crops, it has a low lignin content and is easily digested. By-pass protein content is increased to 35%. It has an excellent effect on improving retention rate.

Feed base: The feed base is made of pellets of 6mm size by crushing grains produced by Excel Biotech Co., Ltd. and its components are shown in Table 3.

(unit : %) moisture Crude protein Crude fat Crude fiber Views min calcium sign ADF NDF Remarks 11.58 19.81 4.17 7.25 6.21 0.79 0.63 10.73 26.54

       Cottonseed foil: It is the oil that milked oil by pressing method after removing cotton or skin from cottonseed, and the crude protein content is 35 ~ 45%, the crude fiber content is 13 ~ 17%, and the fat content is small, so energy is low. Not very high Cottonseed gourd is widely used in feed such as cow, beef, and pig as a protein feed. Feeding large amounts of cottonseed on cows and pigs can make butter and pork oil harder, so it's best to combine them with other protein feeds such as soybean meal.

         Yeast: A group of single-celled organisms that is a fungus or a herd of mushrooms but does not contain mycelia and does not have photosynthesis or motility. A typical yeast is an ellipsoidal spherical cell of size 8 μm that proliferates by budding. Yeast does not live in most soils and grows in high sugar concentration such as flower glands or fruit surfaces. Many have the ability to ferment sugars to produce ethanol and carbon dioxide. This property is used to make beer and to ferment bread, and yeast itself is used for feed as a cheap fat and protein source. It contains abundant vitamin B group, and also contains vitamin D, and is also used in the pharmaceutical industry. The cell wall of yeast is mainly composed of glucan and mannan, and also contains lipids, proteins and small amounts of chitin. Cells have nuclei, mitochondria, vacuoles, and glycogen granules, and are good at breathing as well as fermentation.

Black bead: Black bead was produced by Liz Kam Co., Ltd. and dried by-products in the form of seasonings. It is composed of fine grains of about 3㎜ in size.

(unit : %)
moisture

Crude protein
Crude fat
Crude fiber
Views min
Nonprotein Nitrogen
(Element)
Nonprotein Nitrogen
(Ammonia Tea)
Remarks 4.94 68.13 1.86 1.89 18.11 0.04 6.78

It is a by-product of oil from the husks of the rock, which grows or grows locally, and is used as feed for livestock animals such as cattle and chickens.

Jang Yu Park: Jang Yu Park is a by-product of soy sauce manufacturing. It contains 23 ~ 30% protein, 12 ~ 14% crude fiber, 0.37 (mg / 100g) calcium, 0.70 (mg / 100g) and 5 ~ 7% salinity. It has the effect of supplying salt in the feed when it is fed.

Essential: It is a powder form produced by SK Al Green Pia Co., Ltd., and it is produced by supplying trace minerals such as ginspro and organic taselenium together with grain by-products, gourds, calcium phosphate, limestone, salt, etc. same.

(unit : %) moisture Crude protein Crude fat Crude fiber Views min calcium sign Remarks 9.55 12.89 4.66 12.88 21.01 4.55 1.36

Molasses: Molasses refers to honey that is produced when crude sugar is refined or ice sugar is made. It is also called refined molasses, ice molasses, and edible molasses for waste molasses. Molasses is a pale yellow, transparent, viscous sugar solution. Ice molasses contains 34.5% water, 0.2% protein, 65% carbohydrate, and 0.3% minerals. Boil molasses and cool them to increase the content of sugar, which increases the growth of yeast.

Protected fats: By-pass fats are manufactured by diluting calcium carbonate in vegetable palm oil, and the energy is about three times that of blended feed with 180% to 210% TDN. Therefore, feeding 300 ~ 500g per head of early finishing and high-capacity cows is excellent for maintaining bcs, enhancing immune function, preventing reproductive disorders, preventing various metabolic diseases, and increasing the flow rate in the early lactation. Protected fats are not broken down in the rumen ie the first place but pass through the first place in the fourth place or the small intestine, which contributes to the improvement of various productivity of the cow.

Probiotics: Probiotics are called Probiotics, meaning "for life." Probiotics were said to have beneficial effects on host animals in 1989 by improving Fuller's intestinal flora, and in 1991, Huis In't Veld and Havenear demonstrated that living microorganisms affected hosts by improving the balance of human or animal gut microbes. Mixed cultures were included in probiotics alone or in combination, and in 1999 Salminen defined microbial agents or components of microorganisms that have beneficial effects on the host, and not limited to living microorganisms. Was included in the probiotic. As microorganisms used as probiotics, Bacillus, Clostridium, Lactic acid bacteria, Yeast, Fungi, etc. are used. In order for these microorganisms to be used as probiotics, the following conditions must be satisfied. Microorganisms used as probiotics should not be pathogenic. To identify pathogenicity, microbial identification should be thoroughly investigated. In addition, it should be easy to cultivate in a facility that produces live bacteria, be able to proliferate within a short time in the gut of a host animal, and have a beneficial effect (promoting growth, disease prevention, etc.) to the host animal. In addition, it must be able to produce organic acids or antibacterial substances that can compete with harmful bacteria or pathogens, and there is no possibility of hybridization with pathogens genetically, and there is little viable cell death at room temperature, and microorganisms that can be easily used in feed can be used as probiotics. . In addition, probiotics for environmental improvement have been shown to survive intestinal viability (bacteria resistant to stomach acid) for a certain period of time and are then discharged through feces to remove odors, reduce flies, and promote fermentation of manure.

The manufacturing process of the fermented feed using the citrus gourd and beer by-product of the present invention will be described in detail as follows.

Example:

First step: A beer by-product containing alcohol of 4 ° -5 ° in a wet state of about 85% is prepared at a temperature of 5 ° C-8 ° C and stabilized for 48 hours.

Second step: put molasses into water, cool the porridge and boil the yeast into the fermenter, and then stir for 30 minutes at a temperature of 35 ° C to 52 ° C for 24 hours and then activate for 2 hours.

The third step: put the sapphire chain, protein skin, beet pulp, cottonseed foil into the fermenter, stirred for 30 minutes at a temperature of 25 ℃ ~ 30 ℃ blended and fermented for 1 hour.

Fourth step: Put citrus gourd in the raw material blended in the third step, stir for 20 minutes, mix, add fried corn and black beet, mix for 30 minutes, and cool down at room temperature for 30 minutes.

Step 5: The liquid yeast culture medium prepared by mixing with molasses in the second step is added to the raw material blended in the fourth step, the mixture is mixed at room temperature for 30 minutes and then activated for 2 hours. The temperature at this time is 35 degreeC-52 degreeC.

6th step: alfalfa hay, wheat hay, klein hay, timothy hay and flower and grass, lygra hay and feed base and essential, palm gourd, yam gourd, beer gourd, protected fats at room temperature 1 Stir for about time and mix. Here haystacks are cut into pieces of 4-8 cm.

7th process: After 6th process is completed, it mix | blends and mixes repeatedly for 5 minutes 6 to 10 minutes every 3 hours, in order to promote fermentation.

Eighth Step: Add probiotics and stir at a temperature of 25 ° C. to 35 ° C. for 2 hours for sufficient ripening of the fermented feed which has been processed up to the seventh step.

Step 9: The spent beer yeast extracted from the beer by-product prepared in the first step was added to the fermenter proceeded to the eighth step, the mixture was stirred for 1 hour at a temperature of 28 ℃ ~ 45 ℃ for 24 hours Ferment.

The 10th step: After fermented feed proceeded to the 9th step into a polypropylene bag containing 80 kg of vinyl or polypropylene, the air in the bag is completely removed by a vacuum adsorber, and then transferred to a aging room and aged for 48 hours at a temperature of 15 ° C to 35 ° C. The fermented feed of the present invention is manufactured and completed. The operation of evacuating the air with a vacuum adsorber is to prevent corruption due to the combination with oxygen during transport and storage. In addition, the aging for 48 hours is to solve the problem of reducing the effectiveness of the feed due to the generation of harmful gases if the feed is not stabilized.

The compounding quantity with respect to the material of said feed is shown in the attached table. In addition, the material which is not described among the materials of a compounding table is the same as a normal content. By the above process, the feed aged in the aging room is fed to the feed of livestock in the same way as usual. The compounding ratio in this invention which is added to each said process is as Table 6.

Gyeongnam (No. 2) Newly developed feed mix Unit: 350Kg Manufacturer: Gyeongnam Dairy Farming Association
Raw material name

ratio(%) Alfalfa hay 1.27% Oat grass 1.27% Kline dry grass 2.27% Timothy Dry 2.57% Pesquestro 4.33% Ryegrass 7.57% Breakbreak (+ 1% lime) 10.00% Cornflakes 1.70% Protein 11.00% Black bead 1.25% Beet pulp 2.00% Cotton thread 2.70% Feed base 5.30% Essential 2.00% leaven 0.50% Palm Park 3.80% Citrus gourd 4.17% Beer 8.17% Jang Yoo Park 2.07% Pulmonary Beer Yeast 6.67% molasses 4.50% Protective fat 0.32% Probiotics 0.33% water 14.24% Raw Material Ratio Subtotal 100.00%
* 350kg bags are based on 7 times of use.

The results of eco-friendly non-antibiotic analysis of the feed of the present invention are summarized in Table 7 not only as detected in the NACF analysis room as shown in FIGS. .

Eco-friendly Antibiotic Analysis Results
Analysis component name

Gyeongnam Hanwoo  Bakyukjeon 3 Beta-lactam meter Not detected Sulfonamide Not detected Tetracycline system Not detected Macrolide system Not detected Aminoglycosides Not detected Aflatoxin B1 Not detected Aflatoxin B2 Not detected Aflatoxin G1 Not detected Aflatoxin G2 Not detected Salmonella D Not detected Animal Protein Incorporation (ELISA)-Ruminants Not detected
Analysis organization: 1. NACF Analysis Room
(Betalactam type, sulfonamide type, tetracycline type, aminoglycoside type)
2. Korean Sweet Feed Association (Aflatoxin B1, Aflatoxin B2, Aflatoxin G1,
Aflatoxin G2, Salmonella D, Animal Protein Incorporation (ELISA)

The results for the meat grade improvement of eco-friendly fermented feed for citrus gourd for Hanwoo according to the present invention are shown in Table 8.

  Citrus and beer foil of the present invention, the environmentally friendly fermented feed using the brewed yeast and the comparison of meat quality, meat grade as a control of the general TMR feed.
division 1 ++
Occurrence rate 1+ or more
Occurrence rate Prevalence of Grade 1 or higher Class A
Occurrence rate Class B
Occurrence rate C grade
Occurrence rate Head * Gimhae Livestock
General TMR Feed
17.5
43.5
81.8
17.3
61.1
20.7
781 heads * Nonghyup Seoul
General TMR Feed
11.0
36.9
70.1
28.5
49.7
21.8
5667 head ★ Gyeongnam No. 2
<Invented feed slot>
38.2
72.9
93.4
19.7
56.6
23.7
1500 heads

As described in Table 8 above, by increasing the income of domestic cattle breeding farmers and providing high-quality high-quality meat to consumers by the method of manufacturing eco-friendly fermented feed using citrus gourd and beer by-products for improving the quality of Korean beef, according to the present invention. It is a useful invention.

In addition, as a result of feeding the fermented feed <Gyeongnam 2> using the citrus gourd and beer by-product of the present invention for dairy cows for 60 days, the corn silage saliva consequently resulted in a significant increase in yield as shown in Table 9 below. The retention rate was also improved.

      Benefits of <Gyeongnam No. 2> of the present invention on milking cows
division
Corn Silage Salary  100%
(20 kg / day / two)
Gyeongnam 2 Salary  <Invention>
(20 kg / day / two)
Feed Intake (kg / day)
24.12
29.31
Acid flow rate (kg / day)
18.76
23.57
Retention rate (%)
3.45
3.36
Income Index (%)
100
170

Claims (5)

delete A first step of preparing a beer by-product containing alcohol of 4 ° to 5 ° at a temperature of 5 ° C to 8 ° C and a wet state of 85%; After the molasses is put in water and the boiled porridge is cooled, the second step of adding Saccharomyces cerevisiae yeast and stirring, and incubating for 24 hours; A third step of adding sapphire chain, protein skin, beet pulp, and cottonseed foil to a fermenter, blending for 30 minutes at a temperature of 25 ° C. to 30 ° C., and fermenting for 1 hour; A fourth step of putting citrus gourd into the raw material blended in the third step and stirring the mixture for 20 minutes, then adding fried corn and black beet to mix and mix for 30 minutes, and then soaking for 30 minutes; The liquid yeast culture medium prepared by mixing with molasses liquid in the second step was added to the raw material blended in the fourth step, stirred and mixed at room temperature for 30 minutes, and then activated at a temperature of 35 ° C. to 52 ° C. for 2 hours. 5 step; Add alfalfa hay, wheat hay, klein hay, timothy hay and flower and grass, lygras hay and feed base, essential, palm bak, jang bak, beer bak, and protected fat to the material that proceeded to the 5th process. Blending, but haystack is a sixth step of inserting the cut into 4 ~ 8cm size; After the sixth step is completed, the seventh step of stirring and blending repeatedly for 5 to 6 times 10 minutes every 3 hours to promote fermentation; Eighth step of adding Bacillus probiotics to the fermented feed proceeded to the seventh step and stirred at 25 ℃ ~ 35 ℃ temperature for 2 hours; Waste beer yeast separated from the beer by-product prepared in the first step is added to the fermenter proceeded to the eighth step, and the fermenter is stirred for 1 hour at a temperature of 28 ° C. to 45 ° C. for 1 hour and then fermented for 24 hours. 9 step; The fermented feed proceeded to the ninth step is put in a polypropylene bag containing 80 kg vinyl-polyvinyl bag, the air in the bag is completely removed by a vacuum adsorber, then transferred to the aging chamber and aged for 48 hours at a temperature of 15 ℃ ~ 35 ℃ In the method of producing a fermented feed consisting of;
Method for producing a fermented feed using citrus gourd and beer by-products, characterized by stabilizing the lung beer yeast containing alcohol of 4 ℃ ~ 5 ℃ at a temperature of 4 ℃ ~ 8 ℃ 48 hours.
The method of claim 2,
Boiled molasses and then cooled and put yeast bacteria in the step of incubation for 24 hours, the temperature is 32 ℃ ~ 52 ℃ characterized in that the manufacturing method of fermented feed using citrus gourd and beer by-products.
The method of claim 2,
After fermenting spent beer yeast, the mixture was stirred at a temperature of 28 ° C. to 45 ° C. for 1 hour and the air in the bag was removed by a vacuum adsorber. Manufacturing method.
5. The method of claim 4,
After sealing the vacuum bag, a method of producing a fermented feed using citrus gourd and beer by-products, characterized in that aged for 48 hours at a temperature of 15 ℃ ~ 35 ℃.

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