KR102771494B1 - Manufacturing method of additives for pig feed and drinking water - Google Patents

Abstract

The present invention relates to a method for producing an additive for pig feed and drinking water, comprising a ginger cutting step of slicing ginger, a powdering step of drying the ginger sliced in the ginger cutting step and then powdering it, a fermentation step of mixing a fermenting bacteria with the ginger powder produced in the powdering step and fermenting it, an infusion step of immersing the fermented product produced in the fermentation step in purified water and infusing it, and an additive mixing step of mixing citric acid, vitamin C, and minerals with the infusion produced in the infusion step.
The pig feed and drinking water additives manufactured through the above process contain fermented bacteria containing Bacillus subtilis that decompose ammonia generated from pig excrement, as well as citric acid and vitamin C, and exhibit excellent odor removal effects, as well as growth promotion, immunity improvement and meat quality improvement effects in pigs.

Description

{MANUFACTURING METHOD OF ADDITIVES FOR PIG FEED AND DRINKING WATER}

The present invention relates to a method for manufacturing an additive for pig feed and drinking water, and more specifically, to a method for manufacturing an additive for pig feed and drinking water, which contains fermented bacteria including Bacillus subtilis, which decomposes ammonia generated from pig excrement, and citric acid and vitamin C, and which not only exhibits an excellent odor-removing effect, but also exhibits growth promotion, immunity improvement and meat quality-improving effects in pigs.

The expansion and intensification of pig farming not only causes complaints about the foul odor of manure, but also causes various problems for the deterioration of the natural environment, livestock managers, and livestock productivity. When the protein in the feed consumed by pigs is broken down into amino acids and excreted through manure and feces, these act as substances that cause foul odor.

The main odorous substances produced from pig excrement include amines and hydrogen sulfide, and generally, about 30% of the ingested nitrogen is accumulated in the body and about 70% is excreted as manure or feces. Of the excreted nitrogen, 60% is accumulated in farmland and about 40% is released into the air, generating an odor and causing complaints about the odor in areas around livestock farms. Therefore, the development of odor reduction technology is urgently needed to solve this problem.

Previously developed odor reduction technologies include biofilter method, activated carbon adsorption method, biochemical wet scrubber method, plasma method, and ozone treatment method, each of which has both advantages and disadvantages.

The biofilter method is a method of removing odorous substances by passing odorous gases through a filter and oxidizing them with microorganisms. It has the advantages of relatively low maintenance costs and excellent performance in complex odor treatment, but livestock farms tend to be reluctant to use it because the initial installation cost is high.

In addition, the activated carbon adsorption method is a method of removing odorous substances by adsorbing them on activated carbon. If the concentration of odorous substances is low, such as a few ppm, the installation cost is low, but if the concentration of odorous substances is high, the maintenance cost, such as replacement cost and waste disposal cost, is high.

In addition, the biochemical wet scrubber method is a method of removing odor by passing odorous gas through a packed tower and spraying water or chemicals to facilitate chemical or biological reactions, but it has the disadvantage of high installation costs and waste liquid treatment costs, and the effect is greatly reduced when acidic and basic substances are treated at the same time.

In addition, the plasma method is a method of removing odorous gases by passing them through a plasma filter and oxidizing them, but it has the disadvantage of high equipment cost and low efficiency at high concentrations.

In addition, the ozone method requires a process of injecting ozone into ventilation air to oxidize the odor, so it is difficult to use high-concentration ozone due to the risk, making it impossible to treat and remove high-concentration odors.

These existing methods all have advantages and disadvantages and have practical limitations in applying them to open livestock farms, so more innovative and progressive odor prevention measures are needed.

Korean Patent Registration No. 10-1198944 (2012.11.01.) Korean Patent Registration No. 10-2234557 (2021.03.25.)

The purpose of the present invention is to provide a method for manufacturing a pig feed and drinking water additive which contains a fermenting bacteria containing Bacillus subtilis which decomposes ammonia generated from pig excrement and citric acid and vitamin C, and which not only exhibits an excellent odor-removing effect, but also exhibits the effects of promoting growth, improving immunity, and improving meat quality in pigs.

The object of the present invention is achieved by providing a method for manufacturing an additive for pig feed and drinking water, which comprises a ginger cutting step of slicing ginger, a powdering step of drying the ginger sliced through the ginger cutting step and then powdering it, a fermentation step of mixing a fermentation bacteria solution with the ginger powder manufactured through the powdering step and fermenting it, an infusion step of immersing the fermented product manufactured through the fermentation step in purified water and infusing it, and an additive mixing step of mixing citric acid, vitamin C, and minerals into the infusion product manufactured through the infusion step.

According to a preferred feature of the present invention, the powdering step is performed by drying the ginger sliced through the ginger cutting step at a temperature of 60 to 80° C. for 20 to 30 hours and then powdering it.

According to a more preferred feature of the present invention, the fermentation step is performed by mixing 300 to 400 parts by weight of a fermentation bacteria solution with 100 parts by weight of the ginger powder manufactured through the powdering step and fermenting at a temperature of 30 to 40°C for 55 to 65 hours.

According to a further preferred feature of the present invention, the fermentation bacteria solution is formed by mixing Lactobacillus plantarum, Bacillus subtilis, Lactobacillus casei and Saccharomyces cervicia into purified water.

According to a further preferred feature of the present invention, the leaching step comprises a process of immersing 100 parts by weight of the fermented product produced through the fermentation step in 1400 to 1600 parts by weight of purified water and leaching for 60 to 80 hours.

According to a further preferred feature of the present invention, the additive mixing step is performed by mixing 1 to 2 parts by weight of citric acid, 1 to 2 parts by weight of vitamin C, and 1 to 2 parts by weight of mineral with 100 parts by weight of the extract produced through the extraction step.

The method for manufacturing a pig feed and drinking water additive according to the present invention exhibits an excellent effect of providing a pig feed and drinking water additive that not only exhibits an excellent odor-removing effect by containing a fermentation bacteria containing Bacillus subtilis that decomposes ammonia generated from pig excrement, and citric acid and vitamin C, but also exhibits the effects of promoting growth, improving immunity, and improving meat quality in pigs.

Figure 1 is a flow chart showing a method for manufacturing an additive for pig feed and drinking water according to the present invention.
Figures 2 to 5 are photographs showing the manufacturing process of pig feed and drinking water additives according to the present invention.
Figures 6 to 7 are photographs showing the results of measuring the odor removal effect of a pig feed mixture manufactured through Example 1 and Comparative Example 1 of the present invention.

Hereinafter, preferred embodiments of the present invention and the properties of each component will be described in detail. However, this is intended to be a detailed description to enable a person having ordinary skill in the art to which the present invention pertains to easily carry out the invention, and does not mean that the technical idea and scope of the present invention are limited thereby.

The method for manufacturing an additive for pig feed and drinking water according to the present invention comprises a ginger cutting step (S101) of slicing ginger, a powdering step (S103) of drying the ginger sliced in the ginger cutting step (S101) and then powdering it, a fermentation step (S105) of mixing a fermentation bacteria solution with the ginger powder manufactured in the powdering step (S103) and fermenting it, an infusion step (S107) of immersing the fermented product manufactured in the fermentation step (S105) in purified water and infusing it, and an additive mixing step (S109) of mixing citric acid, vitamin C, and minerals with the infusion product manufactured in the infusion step (S107).

The above ginger cutting step (S101) is a step of slicing ginger, and is preferably performed by slicing the ginger into pieces of 3 to 5 centimeters in length and 1 to 3 millimeters in thickness.

As described above, the surface area of sliced ginger increases, thereby improving the efficiency of the drying process performed in the powdering step.

The above powdering step (S103) is a step of drying the ginger sliced through the ginger cutting step (S101) and then powdering it. As shown in Fig. 2 below, it is preferable that the ginger sliced through the ginger cutting step (S101) be dried at a temperature of 60 to 80°C for 20 to 30 hours and then powdered into a particle size of 0.01 to 0.1 millimeters.

The above ginger is a perennial herb belonging to the ginger family, and 100g of ginger contains 17.77g of carbohydrates, 0.75g of fat, 1.82g of protein, and is rich in various vitamins and minerals. It warms the body and is effective in preventing colds, and it helps prevent arteriosclerosis, high blood pressure, and other adult diseases by excreting cholesterol in the body. It also helps with diuresis and removes swelling, so it not only improves the immunity of pigs, but also has a unique fragrance and taste due to the component called gingerol contained in ginger, and the above component has the effect of reducing the foul odor generated from pig feces.

In the above powdering step (S103), if the drying temperature is lower than 60°C or the drying time is lower than 20 hours, the ginger will not be properly dried. If the drying temperature exceeds 80°C or the drying time exceeds 30 hours, the effective ingredients contained in the ginger may be destroyed, which is not desirable.

The above fermentation step (S105) is a step of mixing and fermenting the fermentation bacteria solution with the ginger powder manufactured through the powdering step (S103), and as shown in Fig. 3 below, it is preferable that the fermentation step be performed by mixing 300 to 400 parts by weight of the fermentation bacteria solution with 100 parts by weight of the ginger powder manufactured through the powdering step (S103) and fermenting at a temperature of 30 to 40°C for 55 to 65 hours.

After the fermentation step (S105) consisting of the above process, not only does the Bacillus subtilis multiply by feeding the ginger powder, but the multiplied Bacillus subtilis plays a role in decomposing ammonia generated from excrement produced in the pig's body, thereby improving the odor of the pig's excrement.

In addition, after the fermentation step (S105) consisting of the above process, the effective ingredient contained in the ginger powder is extracted and then broken down into smaller molecular sizes, so that the absorption rate in the pig's body is significantly improved, thereby showing the effect of improving the immunity and meat quality of the pig.

At this time, it is preferable that the fermentation bacteria solution used in the fermentation step (S105) is formed by mixing Lactobacillus plantarum , Bacillus subtilis, Lactobacillus casei , and Saccharomyces cerevisiae in purified water, and it is preferable that the mixture exhibits a bacterial concentration of 6.0×10 ⁷ cfu/㎖ or more for Lactobacillus plantarum, 1.3×10 ⁶ cfu/㎖ or more for Bacillus subtilis, 1.0×10 ⁶ cfu/㎖ or more for Lactobacillus casei, and 1.9×10 ⁶ cfu/㎖ or more for Saccharomyces cerevisiae.

In particular, if the bacterial concentration of the above-mentioned Bacillus subtilis is less than 1.3×10 ⁶ cfu/㎖, the efficiency of the fermentation process is reduced, and since the Bacillus subtilis does not proliferate properly, the ammonia removal effect is minimal, so the odor removal effect may be reduced.

In addition, if the temperature of the fermentation step (S105) is less than 30℃ or the fermentation time is less than 55 hours, the fermentation process does not proceed properly, and if the temperature of the fermentation step (S105) exceeds 40℃ or the fermentation time exceeds 65 hours, the fermentation effect is no longer improved, and the ginger powder may deteriorate or undergo over-fermentation, resulting in a decrease in palatability, which is not desirable.

The above-described leaching step (S107) is a step of leaching the fermented product manufactured through the fermentation step (S105) by immersing it in purified water, and is preferably performed by immersing 100 parts by weight of the fermented product manufactured through the fermentation step (S105) in 1,400 to 1,600 parts by weight of purified water for 60 to 80 hours. At this time, it is preferable that the fermented product be sealed in a cotton cloth as shown in FIG. 4 below and then immersed in purified water as shown in FIG. 5 below to perform the leaching process. When the leaching step (S107) consisting of the above-described process is performed, the components of the fermented product dissolve in the purified water and are leached, and the large solid particles are filtered out through the cotton cloth.

If the content of purified water in the above-mentioned infusion step (S107) is less than 1400 parts by weight, the infusion of the fermented product may not proceed properly or the concentration of effective ingredients such as Bacillus subtilis contained in the infusion product manufactured through the above-mentioned infusion step (S107) may be too high, which may excessively reduce the palatability of the feed when added to it. In addition, if the content of purified water exceeds 1600 parts by weight, the content of effective ingredients such as Bacillus subtilis contained in the infusion product may be too low, which may reduce the efficacy of the odor removal effect or the growth promotion and immunity improvement of pigs, which is not preferable.

The above additive mixing step (S109) is a step of mixing citric acid, vitamin C, and minerals into the extract produced through the above extraction step (S107), and is preferably performed by mixing 1 to 2 parts by weight of citric acid, 1 to 2 parts by weight of vitamin C, and 1 to 2 parts by weight of minerals into 100 parts by weight of the extract produced through the above extraction step (S107).

The above citric acid inhibits the growth of bacteria other than fermentation bacteria, and thus plays a role in promoting the growth of the fermentation bacteria. However, if the content of the above citric acid is less than 1 part by weight, the above effect is minimal, and if the content of the above citric acid exceeds 2 parts by weight, the above effect is not significantly improved, but the palatability of the feed additive is lowered and the acidity becomes strong, which may have a negative effect on the digestive system of pigs, and is therefore undesirable.

In addition, since the above vitamin C is not synthesized in the pig's body, it must be taken separately. As described above, a feed additive containing vitamin C exhibits the effect of improving the immunity and meat quality of pigs. However, if the content of the above vitamin C is less than 1 part by weight, the above effect is minimal, and if the content of the above vitamin C exceeds 2 parts by weight, the above effect is not significantly improved, but the manufacturing cost increases excessively, which is not desirable.

In addition, the minerals may be composed of a mineral premix, and the minerals form a skeleton in the pig's body and can be used as important nutrients during the metabolic process. The requirement for minerals may vary depending on the degree of distribution in the livestock's body. Usually, the requirement for Ca, P, Na, Cl, K, and Mg is high, and the requirement for Fe, Zn, I, Se, Mn, and Cu is known to be trace amounts. In pig feed, K, Mg, Mn, and S are sufficiently contained in the feed so that there is no deficiency, but it is desirable to add other minerals to the feed and feed them.

Therefore, the mineral premix used in the present invention may be a commercially available product, but it is preferable that it be composed of a mixture of 120 to 160 mg of Zn, 100 to 120 mg of Cu, 0.8 to 1.2 mg of I, 0.8 to 1.2 mg of Co, and 0.4 to 0.6 mg of Se per 100 mg of Mn.

If the content of the above mineral is less than 1 part by weight, the above effect is minimal, and if the content of the above mineral exceeds 2 parts by weight, the above effect is not significantly improved, but the manufacturing cost increases excessively, which is not desirable.

Hereinafter, the manufacturing method of the additive for pig feed and drinking water according to the present invention and the properties of the additive manufactured by the manufacturing method will be described with examples.

<Manufacturing Example 1> Manufacturing of fermentation bacteria

Fermentation bacteria were prepared by mixing Lactobacillus plantarum in purified water at a bacterial concentration of 8.0×10 ⁷ cfu/㎖, Bacillus subtilis at 1.6×10 ⁶ cfu/㎖, Lactobacillus casei at 1.5×10 ⁶ cfu/㎖, and Saccharomyces cervicia at 2.5×10 ⁶ cfu/㎖.

<Manufacturing Example 2> Manufacturing of additives for pig feed and drinking water

After slicing the ginger into 4 cm long and 2 mm thick slices, the sliced ginger is dried at a temperature of 70°C for 24 hours, placed in a grinder, ground to a particle size of 0.05 mm, and powdered to prepare ginger powder, 350 parts by weight of the fermentation fungus prepared through Manufacturing Example 1 is mixed with 100 parts by weight of the prepared ginger powder, and fermented at a temperature of 35°C for 60 hours to prepare a fermented product, 100 parts by weight of the prepared fermented product is sealed with cotton cloth, and then immersed in 1,500 parts by weight of purified water for 72 hours to prepare an infusion, and 100 parts by weight of the prepared infusion is added with 1.5 parts by weight of citric acid, 1.5 parts by weight of vitamin C, and 1.5 parts by weight of minerals (mixture of 100 mg of Mn, 140 mg of Zn, 110 mg of Cu, 1.0 mg of I, 1.0 mg of Co, and 0.5 mg of Se). A method for producing an additive for pig feed and drinking water by mixing.

<Example 1>

A pig feed mixture was prepared by mixing 1 part by weight of the pig feed and drinking water additive prepared through Manufacturing Example 1 with 100 parts by weight of general pig feed.

<Comparative Example 1>

General pig feed mixture.

The odor removal effect of the pig feed mixture manufactured through the above Example 1 and Comparative Example 1 was measured and shown in Figures 6 to 7 below.

{However, the odor removal effect of the pig feed mixture was measured using a method in which the odor generated from pig excrement inside the pigsty (Fig. 6) and the odor generated around the pigsty (Fig. 7) were measured after feeding the manufactured pig feed mixture to the pigsty for two weeks.}

As shown in Figures 6 to 7 below, it can be seen that the amount of ammonia and hydrogen sulfide produced in the excrement of pigs that consumed the pig feed mixture manufactured through Example 1 of the present invention is reduced, and the odor is significantly improved.

In addition, the meat quality improvement effect of the pig feed mixture manufactured through Example 1 and Comparative Example 1 was measured and shown in Table 2 below.

{However, the effect of improving meat quality of the pig feed mixture was measured using a method of measuring the content of fatty acids and reducing sugars contained in the pork of pigs raised by consuming the pig feed mixture manufactured through Example 1 and Comparative Example 1.

The contents of the above fatty acids and reducing sugars were measured after 8 weeks of growth rearing of 100 pigs (50 sows and 50 boars with an initial average body weight of 68.0 ±12.0 kg).

The fatty acid content was measured by (1) adding 2 g of pork + 0.7 mL of 10 N KOH + 6.3 mL of MeOH, (2) heating in a 55°C constant temperature water bath for 1 hour and then cooling, (3) adding 0.58 mL of 24 N H ₂ SO ₄ , (4) heating in a 55°C constant temperature water bath for 1 hour and then cooling, (5) adding 3 mL of hexane and centrifuging, (6) removing moisture in the hexane layer using Na ₂ SO ₄ , (7) placing it in a GC vial and analyzing it by GC.

At this time, the GC analysis conditions are shown in Table 1 below.

In addition, reducing sugar was extracted by (1) adding 1 g of pork + 5 mL of 80% EtOH (50°C), (2) centrifuging after homogenization, (3) filtration (Whatman No. 1), (4) adding 5 mL of 80% EtOH (50°C), centrifuging and filtration, (5) nitrogen concentration, (6) adding 2 mL of distilled water, and centrifuging. 1 mL of the extracted sample + 2 mL of DNS reagent were mixed, heated in a 90°C constant temperature water bath for 10 minutes, cooled, and then measuring the absorbance (550 nm).

<Table 1> GC analysis conditions

<Table 2>

As shown in Table 2 above, it can be seen that the pig feed mixture manufactured through Example 1 of the present invention has a superior effect on improving meat quality compared to the pig feed mixture of Comparative Example 1.

Therefore, the method for manufacturing a pig feed and drinking water additive according to the present invention provides a pig feed and drinking water additive that not only exhibits an excellent odor-removing effect by containing a fermentation bacteria containing Bacillus subtilis that decomposes ammonia generated from pig excrement, and citric acid and vitamin C, but also exhibits growth promotion, immunity improvement, and meat quality improvement effects in pigs.

S101; Ginger cutting stage
S103; Powdering stage
S105 ; Fermentation stage
S107 ; Leaching stage
S109 ; Additive mixing stage

Claims (6)

Ginger cutting step for slicing ginger;
A powdering step in which the ginger sliced through the above ginger cutting step is dried and then powdered;
A fermentation step of mixing fermentation bacteria into the ginger powder manufactured through the above powderization step and fermenting it;
An leaching step in which the fermented product manufactured through the above fermentation step is immersed in purified water and extracted; and
It consists of an additive mixing step of mixing citric acid, vitamin C, and minerals into the extract produced through the above-mentioned extraction step;
The above fermentation step is performed by mixing 300 to 400 parts by weight of a fermentation bacteria solution with 100 parts by weight of the ginger powder manufactured through the above powdering step and fermenting at a temperature of 30 to 40°C for 55 to 65 hours.
The above fermented bacteria solution is made by mixing Lactobacillus plantarum, Bacillus subtilis, Lactobacillus casei and Saccharomyces cerviciae in purified water.
A method for producing an additive for pig feed and drinking water, characterized in that the above-mentioned steeping step comprises a process of sealing 100 parts by weight of the fermented product manufactured through the above-mentioned fermentation step with cotton cloth and then immersing it in 1,400 to 1,600 parts by weight of purified water and steeping it for 60 to 80 hours.
In claim 1,
A method for manufacturing an additive for pig feed and drinking water, characterized in that the above powdering step is performed by drying the ginger sliced through the above ginger cutting step at a temperature of 60 to 80°C for 20 to 30 hours and then powdering it.
delete delete delete In claim 1,
A method for producing an additive for pig feed and drinking water, characterized in that the additive mixing step is performed by mixing 1 to 2 parts by weight of citric acid, 1 to 2 parts by weight of vitamin C, and 1 to 2 parts by weight of minerals with 100 parts by weight of the extract produced through the extraction step.