RU2295870C1 - Method for preparing of feed for laying hens - Google Patents

Abstract

FIELD: poultry farming, in particular, feed preparing processes.

SUBSTANCE: method involves introducing into feed vitamin-pigmenting additive such as protein-vitamin concentrate of Lucerne juice, where cultural liquid of lactic acid bacteria is added for providing fermentation thereof and benzoic acid is added for preservation thereof, said components being added in the ratio, wt%: cultural liquid of lactic acid bacteria 0.1-0.3; benzoic acid 0.2-0.3; before feeding of laying hens, introducing said additive into feed in an amount of 3-5% by weight of feed.

EFFECT: reduced costs for producing of food eggs, increased retention of laying hen stock, provision for obtaining of ecologically clean product due to usage of natural vitamin and pigment sources, and improved commercial properties of eggs.

2 tbl

Description

The invention relates to poultry, in particular to feed preparation technologies.

It has been established that to increase the biological value and the productive effect of feed in poultry farming, it is necessary to enrich it with biologically active substances. At the same time, it is important to use biologically active substances for the enrichment of natural plant sources, which significantly increases the environmental quality of the products and improves the quality of the products.

A known method of preparation of feed using as one of the components of the feed corn grain (Fisinin V.I., Egorov I.A., Okolelova T.M., Imangulov Sh.A. Feeding poultry. - Sergiev Posad, 2000. - 376 from.).

However, its introduction is not always economically feasible, since the high cost of corn grain in comparison with other grain components of the feed increases the cost of feed, and hence the poultry production in general. In addition, not all maize varieties may contain a high concentration of biologically active substances, and in particular carotenoids, which provide increased productivity and a high level of pigmentation of poultry products. In addition, the carotenoids contained in corn, by their composition, do not provide the proper level of carotene in the blood, which means that they do not provide the simultaneous vitaminization of carcasses and eggs of the bird.

A known method of preparation of feed, including the introduction into the feed of vitamin-grass meal (VTM) and its feeding to laying hens (Industrial poultry / Alekseev F.F., Asriyan M.A., Belchenko NB, and others; under Edited by Fisinin V.I., Tardatyan G.A. - M .: Agropromizdat, 1991. - 544 p. - prototype).

However, the main disadvantage of this method of preparing food using vitamin-grass meal is the high content of fiber in the flour, which is associated with its low quality. Therefore, the inclusion of TMV in the composition of feed at a dosage above 3-5% leads to a decrease in eatability, digestibility and a deterioration in the production of poultry (Scheglov V.V. Boyarsky L.G. Feed: Preparation, storage, use: Reference book. - M.: Agropromizdat , 1990. - P.193). It is known that after 3 months of storage, grass content in unstabilized antioxidants herbal flour is halved. In addition, this method does not allow to increase the safety of the livestock, since its application does not provide for the simultaneous administration of a probiotic component (lactic acid bacteria), which allows normalizing the microflora of the gastrointestinal tract.

Known methods for the manufacture of feed do not allow to efficiently provide vitaminization and pigmentation of chicken eggs without the use of synthetic pigments, but only through the use of natural sources of β-carotene, without reducing production indicators when growing poultry (production costs of eggs and their high commercial quality, preservation of livestock).

The technical solution to the problem is the simultaneous fortification, pigmentation of chicken eggs in the process of growing through the use of natural sources of carotene and the introduction of probiotics to ensure high levels of preservation of livestock, low cost of eggs and their increased commercial quality.

The problem is achieved in that in a method for preparing food for laying hens, including the introduction of a vitamin-pigmenting additive into the feed, moreover, protein-vitamin concentrate from alfalfa juice is used as an additive to which lactic acid bacteria are added for fermentation, and for canning benzoic acid in the following ratios of components per 1000 kg of alfalfa juice, wt.%:

lactic acid bacteria culture fluid  0.1-0.3 benzoic acid  0.2-0.3

then introduced into the feed in an amount of 3-5% by weight of the feed before feeding.

The claimed method for the manufacture of feed for laying hens is characterized by a different chemical composition of the additive and the amount of its input, as well as the presence of additional probiotic and preservative components and increased efficiency of use.

These differences allow us to conclude that the claimed technical solution meets the criterion of "novelty."

The features that distinguish the claimed technical solution from the prototype are aimed at achieving the task and have not been identified in the study of patent and scientific and technical literature in this and related fields of science and technology and, therefore, meet the criterion of "inventive step".

A method of preparing food for laying hens is implemented as follows.

Preparation of protein-vitamin concentrate from the green mass of alfalfa.

Using a press, the green mass of alfalfa is divided into pulp and juice, while ensuring the most complete separation of cell juice. The obtained juice is pumped into the intermediate tank with a volume of 3.0 m ³ using a milk pump. 6.0 l of the culture fluid of lactic acid bacteria is immediately added to the juice container, for example, fermentation of lactic acid bacteria for silage with a titer of 10 ⁸ cells / ml.

To prepare a high-quality protein and vitamin concentrate, it is necessary to add a culture liquid of lactic acid bacteria in an amount of 0.1-0.3% for fermentation of carbohydrates and acidification of alfalfa juice. If you make less than 0.1%, the acidification process will not occur, because the number of bacteria is not enough. If you add more than 0.3%, then the speed of the acidification process does not increase, and therefore there is no need to add more bacteria. Therefore, the optimal concentration of the culture fluid of lactic acid bacteria is 0.2%. Therefore, 2 kg of this solution was added per ton of alfalfa juice.

Lactic acid bacteria, using part of the nutrients found in the juice, and begin to multiply. At the same time, during their propagation, bacteria release a mixture of organic acids into the culture fluid, mainly lactic acid (up to 85%), this causes acidification of the cell juice, ensuring the loss of solubility of its components, and thereby precipitation, and providing conditions for growth inhibition bacteria that cause the destruction of juice components. In addition, the addition of benzoic acid, which inhibits many groups of microorganisms, with the exception of lactic acid bacteria, provides an additional protection for the juice, giving lactic acid bacteria an advantage, especially in the initial stages of growth.

When preparing a protein-vitamin concentrate from alfalfa, 2.5 kg of benzoic acid was added per 1 ton of juice. Adding benzoic acid at a concentration of less than 0.2% is not enough to inhibit bacterial growth at the initial stage. At the same time, if more than 0.3% of benzoic acid is added, then not only will the growth of bacteria inhibit the product, but also the lactic acid bacteria that cause acidification of the juice. Based on this, the optimal concentration of benzoic acid is 0.25%. After 10-12 hours, the resulting juice is pumped into a 30 m ³ storage facility. The settled brown juice is completely removed, and the obtained protein-vitamin concentrate is used for feeding to laying hens.

Preparation of feed with the introduction of alfalfa protein-vitamin concentrate.

A full-feed feed mixture for poultry feeding, balanced on all basic nutrients, containing a grain base, weighing 96 kg, is introduced protein-vitamin concentrate weighing 3-5 kg. Moreover, the paste is introduced fractionally, i.e. 4 kg of the additive is mixed with 4 kg of feed mixture. After uniform mixing, 8 kg of compound feed is introduced into this mixture with a total weight of 8 kg and mixed again. The operation is repeated until a homogeneous mixture weighing 100 kg is formed. As a result of the sequence of actions, a uniform distribution of protein-vitamin concentrate with compound feed is achieved. This feed mixture is fed to the bird according to the same standards and schemes as the feed mixture without the inclusion of additives. The use of protein-vitamin concentrate in feed mixtures leads to the accumulation of carotene contained in the concentrate in chicken eggs, which ensures pigmentation of especially fatty tissues and improves the presentation of eggs, as well as their vitaminization. In addition, the presence of lactic acid bacteria in the additive helps to normalize the activity of the gastrointestinal tract of poultry, thereby increasing productivity and increasing the safety of the livestock.

At the same time, per 1000 kg of feed, make 30-50 kg of protein-vitamin concentrate. Since, if the concentrate is reduced below 3%, the pigmentation and probiotization of the bird will be low, and if the concentrate content is increased above 5%, the nutritional value of the feed decreases and its moisture content increases, which is undesirable. Therefore, the optimal concentration of the additive is 4.0% (or 40 kg per 1 ton).

The industrial efficiency of the method of preparing food for laying hens is illustrated by an example. The test of the method was carried out at the poultry farm "Novomyshastovskaya", Krasnoarmeysky district. Krasnodar Territory in the form of an additive for growing laying hens. The experimental design is presented in table 1.

Table 1 Layout of laying hens Group Number of goals Feeding characteristics Control (traditional poultry rearing) one hundred The main feed mixture is compiled according to the standards of VNITIP Experienced (cultivation using the proposed method) one hundred The main feed mixture is compiled according to the standards of VNITIP + additive

The diets of the control and experimental groups consist of feed of plant origin, the basis of which was wheat, barley, corn, sunflower meal, rice flour, mineral and vitamin supplements. In the experimental group of feed mixtures, an additive was introduced. Feed mixtures are fed from 16-18 weeks until the end of poultry rearing.

The main results of evaluating the effectiveness of the proposed method of preparing food for laying hens are presented in table 2.

table 2 The main results of evaluating the effectiveness of the proposed method of preparation of feed Group Control (traditional poultry rearing) Experienced (cultivation using the proposed method) Average egg weight, g 59.5 59.9 The safety of the livestock,% 96 99 Feed costs per 10 pcs. eggs, kg 1.73 1,52 Yolk pigmentation, score * 3.6 4,5 The accumulation of vitamin A in the yolk, mcg / g 9.7 13,2 * on a five-point rating system

According to the data in table 2, the use of the proposed method for the preparation of food for laying hens made it possible to obtain higher results for all studied parameters than in the control. Thus, the proposed method of preparation of feed improves the efficiency of their production.

Claims (1)

A method of preparing food for laying hens, including the introduction of a vitamin-pigmenting additive in the food, characterized in that a protein-vitamin concentrate from alfalfa juice is used as an additive, to which lactic acid bacteria culture liquid is added for fermentation, and benzoic acid is added to the can for the following ratios of components per 1000 kg of alfalfa juice, wt.%: Lactic acid bacteria culture fluid 0.1-0.3 Benzoic acid 0.2-0.3 then introduced into the feed in an amount of 3-5% by weight of the feed before feeding.