With the rapid increase of the national economic strength, people's awareness of the long-term abuse of antibiotics in animal breeding has gradually deepened, and the demand for animal food and food safety have been increasing. The main hazards of antibiotics are reflected in the following aspects: antibiotics reduce the beneficial microbial concentration in the body while destroying intestinal pathogenic microorganisms, destroying the balance of micro-ecological systems in animal bodies, and reducing the adaptability of animals to changes in aquaculture environment; It is easy to cause the resistance of pathogenic microorganisms, and the residual antibiotics in animal products exceed the standard, affecting public health and safety through the food chain. There is a constant call for bans on antibiotics, and policy documents have stipulated that antibiotics should be completely banned for animal health after 2020. 1 background of bio-fermented feed development In recent years, the global feed output has been continuously improved. China's feed output in 2017 reached 186.9 million tons, ranking first in the world. The shortage of feed resources has gradually become a bottleneck in the production and development of the world feed industry. Protein feed ingredients (such as soybean meal, fish meal, etc.) are scarce and expensive, and cheap chowder is largely discarded because it cannot be fully utilized by animals, resulting in waste of resources and environmental pollution. At present, China's diet accounts for about 35% of total grain production. With the increasing intensification of aquaculture, it is expected that by 2020 and 2030, the proportion will reach 40% and 50% respectively. At the same time, the waste of homologous animal products has long been used in animal breeding. Because of the bio-safety evaluation of the processing technology, occasionally the virus is detected in the product, and the possibility of cross-contagion in the process flow leads to the virus. Spread quickly. In view of the threat of the epidemic to the biosafety of the industry, especially the recent outbreak of non-state hog, the Ministry of Agriculture and Rural Areas of the People's Republic of China (2018/09/13) No. 64 stipulates that the use of pig blood products in feed should be suspended. So feed protein resources will be even more tense. Food safety, food shortage, environmental pollution, and improved flavor of livestock products are all common problems faced by the animal husbandry and feed industry. Bio-fermented feed is an emerging industry that provides technological solutions for the upgrading of livestock development. The promotion of fermented feed helps to develop unconventional feed resources, reduce farming costs, ensure food safety, improve trade competitiveness of livestock products, protect the environment, and promote the healthy and sustainable development of the livestock industry. Bio-fermented feed refers to a new type of safe and efficient, environmentally friendly, residue-free new feed resource and feed additive developed by feedwater and feed additives, using modern biotechnology such as genetic engineering, protein engineering, and fermentation engineering as a means of microbial engineering fermentation. . It mainly includes: fermentation and enzymatic feed, feed enzyme preparation, microbial fermented feed additive, functional protein peptide, functional amino acid, microbial extract and other biotechnology related products. 2 functional characteristics and mechanism of biological fermented feed 2.1 Eliminate the anti-nutritional ingredients in feed ingredients, promote the digestion and absorption of nutrients Some raw materials contain ingredients that are difficult to digest, have sensitization to intestinal mucosa, or inhibit digestive enzyme activity in animals. They are called anti-nutritional factors, which can eliminate anti-nutritional properties in raw materials by microbial fermentation or enzymatic hydrolysis, thereby improving bio-fermented feed. Utilization of nutrients. Cardamom is the main protein material for feed in China. The annual dosage is more than 60 million tons, and the protein content is over 43%. However, some anti-nutritional factors exist in soybean meal. For example, antigen globulin induces allergic reactions in the intestinal tract of young animals, and bad oligosaccharides cause animals. Indigestion, flatulence, diarrhea, trypsin inhibitors reduce trypsin activity in the body, causing massive loss of endogenous nitrogen and pancreatic secretion dysfunction. Anhui Shipu Biotechnology Co., Ltd. uses physical processing combined with complex enzymatic hydrolysis to develop water-soluble feather protein peptides with a protein content of over 80%, a small peptide content (total protein ratio) of more than 85%, and an in vitro digestibility of over 98%. A high quality protein source. Gao et al. (2013) studied the use of lactic acid bacteria and Aspergillus fermented soybean meal, which reduced trypsin inhibitors in soybean meal by 57.1% and 89.2%, respectively, and the phytic acid content of soybean meal fermented by Aspergillus oryzae decreased by 34.8%. Yang Yujuan et al. (2016) reported the degradation of anti-nutritional factors in many commercial fermented soybean meal. The globulin of soybean meal was degraded from 129.3mg/g to 54.7mg/g, and β-conglycinin was degraded from 102.2mg/g to 37.6mg. /g, trypsin inhibitor was degraded from 18.4 mg/g to 7.5 mg/g, and stachyose was degraded from 29.7 mg/g to 5.19 mg/g. Hu Rui et al (2013) reported that the combination of probiotics (Saccharomyces cerevisiae: Aspergillus oryzae: Bacillus subtilis = 5:1:2), the total addition amount of 0.5%, the amount of protease added is 0.01%, the ratio of material to water is 1:0.4 After fermentation for 48 hours, the content of subunits with a molecular weight of less than 40 kDa increased from 35.15% to 61.5%, which reduced the allergenicity of the antigenic protein. Chen Juan et al. (2010) showed that the fermentation of rapeseed meal with Candida albicans, Candida utilis, Aspergillus niger and Candida tropicalis could increase the crude protein content by 46.6%, and the degradation rate of phytic acid and crude fiber reached 43.9% and 9.8%. Ren Xiaojing (2013) used Lactobacillus plantarum combined with protease and phytase to carry out solid-state fermentation of peanut meal. After fermentation, the removal rate of aflatoxin B1 was 44.61%, and the degradation rate of phytic acid reached 80%. Jones et al. (2010) used fermented soybean meal for raising nursery pigs, and compared with fishmeal, it was found that when the amount of fermented soybean meal increased by 6% to 7.5%, the daily weight gain and feed conversion rate of nursery pigs increased significantly, indicating fermentation. Soybean meal can replace the expensive animal protein feed such as fish meal in the case of proper addition to protect the growth and development of pigs. Wang He et al. (2017) studied the fermentation of Lactobacillus plantarum and Lactobacillus acidophilus by corn, rapeseed meal and cottonseed meal, and fermented to the fifth day, the crude protein, metabolic energy, lactic acid bacteria and lactic acid content of fermented feed were respectively It was 20.42%, 6.19 MJ/kg, 19.0×107 cfu/g and 137.15 mmol/kg, and 19.57%, 6.13 MJ/kg, 12.67×107 CFU/g and 147.29 mmol/kg for 10 days, respectively. 2.2 supplement beneficial bacteria, regulate the micro-ecological balance of the intestine, improve the body immunity The balance of the micro-ecological system in the digestive tract of animals is an important guarantee for maintaining the health of the body, especially the beneficial microorganisms colonized on the intestinal mucosa, effectively preventing the colonization of pathogenic bacteria or invading the organism. The beneficial microorganisms in the fermented feed play a role in protecting the body through various ways, such as protection of the intestinal tract, depletion of oxygen to create an anaerobic intestinal environment, and product bacteriostasis. The composite strains used in fermented feed are mainly lactic acid bacteria, yeasts and bacilli. According to the biological oxygen absorbing theory, the presence of aerobic bacteria such as yeast and bacillus, and the competition of oxygen with aerobic pathogens also create lactic acid bacteria. The anaerobic environment promotes the rapid propagation of lactic acid bacteria, competes with the pathogens for the adhesion sites of the intestinal mucosa, and the lactic acid bacteria have strong acid-producing ability to inhibit the growth of pathogenic bacteria. At the same time, various lactic acid bacteria and streptococci can produce bacteriocins such as lactic acid and streptococcal peptides. Etc., these peptides inhibit the growth of Salmonella, Shigella, Pseudomonas aeruginosa and E. coli. Under certain conditions, some lactic acid bacteria can produce small amounts of hydrogen peroxide, lysozyme, and inhibit the growth of many bacteria, especially Gram-negative pathogens. In turn, the micro-ecological environment of the gastrointestinal tract of livestock and poultry is improved, and the immune performance of the animal body is improved. During the feed fermentation process, macromolecular proteins are degraded into small peptide substances, and some small peptides exhibit strong antioxidant activity, protect the body's immune system, and avoid damage from excessive free radicals in the body. The beneficial bacteria in the fermented feed are good immune activators, especially the cell wall produced by yeast autolysis, which can stimulate the growth of intestinal immune organs, stimulate the body's humoral immunity and cellular immunity, thereby improving the animal's resistance to various diseases. 2.3 Fermentation metabolites supplement rich nutrients After microbial fermentation, the feed can convert bad oligosaccharides into lactic acid, formic acid, etc., improve the metabolic energy of raw materials, and produce a variety of unsaturated fatty acids and aromatic acids. It has a special aromatic taste and good palatability, which can significantly improve animals. Feed intake. Microbial fermented feed can be metabolized in animals to produce a large number of enzymes such as protease, amylase, cellulase, phytase and various growth-promoting factors, and can also produce B vitamins and amino acids, which are absorbed and utilized by animal organisms. Its growth and development. 3 biological fermented feed in the application of 3.1 The impact of biological fermented feed on animal immunity After the feed ingredients are fermented, a large amount of metabolites and bacteria are produced, which stimulates the body's immune system and increases the blood immunoglobulin content. Hu Xinxu et al. (2013) studied the fermented feed in weaned pigs. The test period was 34 days. The control group was fed basal diet (including antibiotics). The test groups B, C and D were fed 10%, 20%, 30 respectively. % No anti-fermentation feed replaces part of the basic diet (without antibiotics) in the test diet, serum immune indicators change. The results showed that compared with the control group, the average daily gain of the 20% non-fermented feed group increased by 6.37% (P>0.05), the feed-to-weight ratio decreased by 5.54% (P>0.05), and the diarrhea rate decreased by 63.63%. P<0.05); the number of lactic acid bacteria in the early and middle feces of the 20% anti-fermented feed group was significantly higher than that of the control group (P<0.05), while the amount of E. coli in the early and middle feces was significantly lower than that of the control group (P<0.05); 20% Serum alkaline phosphatase activity and glucose, total protein and immunoglobulin G content in the anti-fermentation feed group were significantly higher than those in the control group (P<0.05), while serum urea nitrogen content was significantly lower than the control group (P<0.05); The apparent digestibility of crude protein and crude fiber in the non-fermentation-resistant feed group was significantly higher than that in the control group (P<0.05). It can be seen that no anti-fermentation feed can improve the growth performance of piglets, improve intestinal microbial balance, enhance immunity and digestion ability. Wang Juanjuan et al (2011) used Lactobacillus, Saccharomyces cerevisiae and Bacillus subtilis fermented feed to feed about 14 kg of “Du Changda†ternary hybrid piglets. On the 7th day of the experiment, the lymphocyte transformation rate and IgA concentration were the highest in the fermented feed group. Extremely significantly higher than the other two groups. Yu Yu (2013) reported that the fermented feed was applied to beef cattle, the control group was fed the basic concentrate diet, and the test group I and II replaced the basic concentrate with 25% and 40% microbial fermented feed respectively. The results showed that Compared with the two groups, the serum total protein, albumin, immunoglobulin A, G, M concentrations were significantly increased, and the aspartate aminotransferase, alanine aminotransferase activity and malondialdehyde concentration were significantly decreased. Zhang Zhe et al. (2015) studied the effects of fermented feed on growth performance and non-specific immune function of the Yellow River. The results showed that the solid content of the mixed raw materials significantly increased the crude protein content and significantly reduced the crude fat and crude fiber content. Compared with the common commercial feed group, the growth performance of B. subtilis and Candida utilis fermented feed group was significantly improved, and the activities of lysozyme, superoxide dismutase and catalase were enhanced. Wu Hao (2013) reported that adding 6% of Lactobacillus acidophilus fermented cotton aphid to the diet can improve the growth performance, blood physical and chemical indicators and immune performance of broilers, and the IgG and IgM in serum increased by 30.30% and 7.58%. 3.2 The impact of biological fermented feed on animal production performance After the feed is fermented, it improves its palatability, degrades anti-nutritional factors, improves the digestibility of nutrients, reduces the nutrient concentration in the posterior segment of the intestine, reduces the phenomenon of flatulence and diarrhea, thereby improving animal performance. Hu Xinxu et al. (2013) studied the fermented feed in weaned pigs. The test period was 34 days. The control group was fed basal diet (including antibiotics). The test groups B, C and D were fed 10%, 20%, 30 respectively. % The test diet prepared by replacing some of the basic diet (without antibiotics) with anti-fermentation feed, the growth performance results are shown in Table 4 below. The digestibility of crude protein and crude fiber between the groups was extremely significant, and the apparent digestibility of crude protein in groups B, C and D was significantly increased by 4.39%, 6.02% and 6.65% compared with the control group, B, C and D. The apparent digestibility of crude fiber in the group was significantly increased by 7.39%, 17.19% and 13.31% compared with the control group. Wang Xiaoming et al (2018) studied that the control group weaned piglets were fed with solid pellet feed throughout the whole process. The experimental group was fed with liquid fermented feed in the early stage and fed with solid pellet feed in the later stage for 11 days. The results showed that compared with the control group, the average daily weight gain of the experimental group increased by 27.12%, and the average daily feed intake increased by 22.08%. The serum urea nitrogen, aspartate aminotransferase and alanine aminotransferase in the blood of the experimental group were significantly reduced. . Tu Xiaoli (2015) studied that the growing pigs were fed with basic feed (control group), base material + antibiotics, and base material fermentation treatment feed. The results showed that after feeding microbial fermentation materials, the average daily gain of pigs increased by 4.89%, and the weight-to-weight ratio decreased by 5.97%, but they did not reach statistically significant difference (P>0.05). The weight ratio was significantly lower (P < 0.05). Compared with the control group, feeding microbial fermented feed significantly increased the digestibility of crude fat in pigs (P<0.01), and was close to the effect of adding antibiotics. Yang Shuhao (2018) reported that the average weight of (0.02 ± 0.01) g of healthy Macrobrachium rosenbergii was fed to 100% of the basic feed (Group A), 90% of the basic feed + 10% of the biologically fermented feed (Group B), 80% basal feed + 20% bio-fermented feed (Group C), 70% basal feed + 30% feed (Group D), and the feeding cycle was 42 days. The results showed that compared with group A, the weight gain rate of Macrobrachium rosenbergii in group C and D was significant, and the activity of trypsin in group B, C and D was significantly increased. Groups B and M. The activities of enzymes and superoxide dismutase were significantly increased, and the activity of transgenic enzymes in the group C was significantly increased. 3.3 The impact of biological fermented feed on animal meat quality Feeding the fermented feed enhances the body's antioxidant capacity, thereby enhancing the body's anti-stress ability, thereby slowing the rate of glycolysis in the muscle red blood cells after slaughter, and the high content of small peptides or free amino acids in the fermented feed can improve the meat. Tasty and so on. Zhu Kun (2018) and other research reports that 60kg of ternary hybrid healthy pigs were selected, and the control group was fed with basic diet. The experimental group was fed 80% basic diet and 20% fermented feed, and the weight ratio of the control group and the experimental group. The rates were 3.34 and 2.91, the slaughter rate was 70.27% and 73.02%, the backfat thickness was 14.40mm and 14.05mm, and the eye muscle area was 52.43cm2 and 57.19cm2. The pH of the longissimus muscle of the experimental group was 45min, redness. Value, meat color score, and crude fat content were significantly increased, and the longest muscle shear strength was significantly reduced. Su Chen (2015) studied the green-legged chickens fed fermented feed (group 1) and unfermented commercial feed (groups 2 and 3). The results showed that the total amount of amino acids in group 1 was higher than that of groups 2 and 3, respectively. The total amount of essential amino acids in group 1 chicken was 12.54% and 11.11% higher than that in group 2 and group 3 respectively. The total amount of flavor amino acids in group 1 chicken was 10.73% higher than that in group 2 and group 3, respectively. 8.18%; the first group of chickens had the highest content of unsaturated fatty acids (61.80%) and the lowest content of saturated fatty acids (38.20%). Li Min (2018) and other studies used fermented premixed feed to replace the fermentation base of the control group. The control group was the diet supplemented with antibiotics. The longest muscle sample of the fifteenth ribbed back was slaughtered. The determination of muscle fat content indicated that the fermented feed 1 The group was slightly higher than the control group (P>0.05). A total of 25 fatty acids were determined by gas chromatography, and a total of 25 kinds were detected. The results showed that there was no significant difference in the ratio of saturated fatty acids and total unsaturated fatty acids in the muscles of the finishing pigs fed by the fermented feed group No. 1 (P>0.05), but the polyunsaturated fatty acid content in the fermented feed group was significantly increased by 29% compared with the control rent. P<0.05), the other n-6 polyunsaturated fatty acids were also significantly increased by 30% compared with the control group (P<0.05), especially the ratio of linoleic acid C18:2n6c was significantly increased (P<0.05), n-3 Unsaturated fatty acids were also increased by 9% (p>0.05). 3.4 The role of biological fermented feed for environmental protection China's antibiotic use in animal husbandry accounts for about 30% of global consumption. China's annual production of 162,000 tons of antibiotics, 52% of animals use, 48% of people use. Long-term abuse of antibiotics in animal husbandry has caused serious harm, not only causing excessive antibiotic residues and drug resistance in meat, but also undecomposed antibiotics are discharged into the water soil with manure, destroying the balance of natural micro-ecological systems, endangering People's drinking water is safe. Fermented feed plays an important role as a functional feed in resisting resistance. Lu Yueqin (2012) reported that the laying hens were fed a basic diet in the group A, and the B, C, and D groups were fed with 5 kg, 10 kg, and 15 kg of microbial fermented feed per 100 kg of the basic diet. The result was nitrogen in the feces. The excretion rate decreased by 9.35%, 15.97% and 12.21%, respectively. Wang Jun (2012) reported that the effect of lactic acid bacteria fermented feed on pig growth performance and pig house environment. The test results show that the lactic acid bacteria fermented feed can significantly reduce the ratio of feed to meat, increase the average daily gain (up to 48g per day), and reduce the ammonia content of the pigs in the two production lines by about 38% and 50%, respectively. Nitrogen and ammonia nitrogen are reduced by an average of about 25%. 4 promotion of biological fermented feed to be improved China's unconventional feed resources are abundant and there are many types. There are various kinds of miscellaneous and slag resources in the country of 170 million tons. In addition to the resources such as cotton aphid, rapeseed meal and peanut meal, the utilization rate of other waste slag and fresh base materials is used for feed development. Low, there is huge development space. However, because the fermented feed is not compatible with the existing feed processing equipment of the feed enterprise, the fermented feed and the existing feeding equipment of the aquaculture enterprise are not matched, which limits the use of the biological fermented feed. Some enterprises have blindness in the production of biological feeds. They do not recognize the characteristics of feed ingredients, and the purpose of fermentation is not clear. There is no systematic analysis and test on the factors of feed ingredients, starter selection, fermentation process, etc., while the production units are in the selection of raw materials. The nutritional indicators of fermented feeds are also not available in the industry standard system. In addition, in terms of biosafety issues, it is necessary to improve the professional quality of practitioners, establish operational norms, and build a bio-clean and hygienic production system, including the reproductive stability of the strains and the non-toxic and harmless monitoring of metabolites, and the safety of fermenting microorganisms. Risk warning research; standardize the healthy development of bio-fermentation feed-related enterprises.
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