JP2839862B2 - Feed additive composition for improving palatability containing isothiocyanate and method for improving palatability of livestock feed using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001] The present invention relates to a feed additive composition for improving the palatability of livestock feed. More specifically, the present invention relates to an additive composition for closed storage livestock feed containing isothiocyanate and having a palatability improving action, and a method for improving palatability of feed using the same. The present invention also relates to an additive-containing composition for hermetically stored livestock feed having a palatability-improving action, comprising a lactic acid bacterium and isothiocyanate, and a method for improving palatability of a feed using the composition.

[0002]

2. Description of the Related Art Feeds for livestock, especially feeds prepared by anaerobic fermentation with lactic acid bacteria such as silage are susceptible to deterioration by aerobic microorganisms such as yeast, and have a problem of storage stability. Therefore, in the case of silage, it is necessary to prepare an environment (anaerobicity, temperature, acidity, sugar content, water activity) that is relatively advantageous to other undesirable microorganisms in order to promote the action of lactic acid bacteria. is there. If a favorable environment cannot be maintained for lactic acid bacteria, deterioration and infection due to propagation of other undesirable microorganisms cannot be suppressed. For example, in the case of silage, if anaerobic conditions cannot be maintained due to imperfect sealing of the silo, deterioration will occur due to propagation of aerobic microorganisms (Yoshinobu Oyama (1977), Chemistry and Biology, Vol.
15, 434-442). Lactic acid bacteria preparations include silage,
Early growth of lactic acid bacteria when preparing fermented milk, fermented feed, etc.
It is used for the purpose of suppressing the generation and proliferation of undesired microorganisms by promoting dominance, and at the same time, improving the palatability by acid generation, flavor formation, texture formation and the like. For example, addition of lactic acid bacteria at the time of silage preparation is disclosed in Japanese Patent Publication Nos. 18716, 3-34909, 4-49382. However, even with the addition of these lactic acid bacteria preparations, once opened and exposed to air, it was difficult to prevent aerobic deterioration caused by yeast and the like.

Conventionally, mustard oil has been known as one of those having a strong antibacterial action against yeasts and other bacteria. Mustard oil refers to a compound represented by the general formula RN = C = S,
It is generically called isothiocyanate (hereinafter referred to as isothiocyanate in the present specification), and at present, natural extracts from plants and chemically synthesized ones are used in foods and the like. For example, as for preservatives such as foods, JP-A-5-201822 and JP-A-6-192018
Japanese Patent Application Laid-Open No.
No. 130989. As an application technique of isothiocyanate to feed, Japanese Patent Application Laid-Open
Japanese Patent Application Laid-Open No. 4-179483 discloses a feed for silkworms.
No. 464 discloses an oxygen scavenger with enhanced bacteriostatic effect, and JP-A-6-199614 discloses an antimicrobial agent.

[0004] However, it is known that cruciferous plants and rapeseed meal containing isothiocyanate have a relatively low nutritional value, but their palatability to livestock is inferior (Junya Mizutani (1982), Chem. And organisms, Vol.
415-417). In addition, allyl isothiocyanate, a kind of isothiocyanate, has an inhibitory effect on fungi and gram-negative bacteria at a relatively low concentration, but cannot inhibit gram-positive bacteria at a relatively high concentration (Tokoko Tokuoka (1994), Journal of the Japan Industrial Association, Vol.
41, 595-599), it is considered that a relatively high concentration of isothiocyanate is required. Therefore, although isothiocyanate can be expected to improve the storage stability of feed, it has been said that it has a problem in terms of palatability.

[0005] In addition, techniques for improving the storage stability and palatability of feed are disclosed in JP-A-49-66454 and JP-B-58-427.
No. 49, Japanese Unexamined Patent Publication No. 61-231955 and the like, all of which are capable of preparing a feed which has a wide range of applicable feeds, a good taste and a high preservability in the preparation and storage of feeds. Absent.

[0006]

Although isothiocyanate has an antibacterial effect and can be applied as an aerobic anti-deterioration agent, it has a problem of palatability. Means for Solving the ProblemsThe present inventors have solved this problem and applied isothiocyanate as an aerobic anti-deterioration agent, and yet obtained a silage with excellent fermentation quality without impairing the palatability of livestock feed. Diligent research was conducted. As a result, surprisingly, isothiocyanate hardly impaired the fermentation of lactic acid bacteria to prepare good silage, not only effectively suppressed aerobic deterioration after opening, but also the taste of livestock to the prepared silage. Was found to be significantly improved. In particular, it has been found that it is effective to use a lactic acid bacterium preparation and isothiocyanate in combination during silage preparation. In addition, it has been found that not only fermented feed such as silage but also non-fermented feed can be similarly tasted and preserved by adding isothiocyanate and sealing for a certain period of time. The present invention has been completed based on these findings.

[0007]

According to the present invention, an isothio compound is provided.
Closed storage with taste-enhancing action containing allyl cyanate
An additive composition for livestock feed is provided. Further, according to the present invention, there is provided a method for improving the palatability of livestock feed comprising adding the feed additive composition to the feed and storing the feed in a sealed state.

Further, according to the present invention, isothiocyanic acid
There is provided an additive composition for hermetically stored livestock feed having a palatability-enhancing effect , comprising rill and at least one lactic acid bacterium. Still further, according to the present invention, there is provided a method for improving the palatability of livestock feed comprising adding the feed additive composition to the feed and storing it in a sealed state.

In the present invention, isothiocyanate (i
sothiocyanate) has the general formula RN = C = S
(R is an alkyl group, an alkenyl group, a hydroxyalkyl group, an acyloxyalkyl group, a ketoalkyl group, a methylthioalkyl group or a derivative thereof, an aryl group or an arylmethyl group). Examples of the alkyl group include a methyl group, an ethyl group, an isopropyl group, a butyl group, a methylpropyl group, an isopentyl group and the like. Examples of alkenyl groups include allyl, butenyl, pentenyl and the like. Examples of the hydroxyalkyl group include a hydroxybutyl group. Examples of the acyloxyalkyl group include a methylbutyl group, a propylbenzoyl group, an isopropylbenzoyl group, and an isobutylbenzoyl group. Examples of the ketoalkyl group include an ethylbutanone group, a dipropanone group, and a propylbutanone group. Examples of the methylthioalkyl group or a derivative group thereof include a methylthioalkyl group, a methylthioallyl group, a methylsulfinylalkyl group, a methylsulfurylalkyl group, and a methylsulfinylylallyl group. Examples of the aryl group and the arylmethyl group include a phenyl group, a phenethyl group, a hydroxybenzyl group, a methoxybenzyl group,
Examples include a dimethylbenzyl group, a diethylbenzyl group, a rhamnosylbenzyl group, an indolylmethyl group, and a methoxyindolylmethyl group. For examples of these isothiocyanates, see, for example, Shunro Kawagishi (1985), Journal of the Japan Society of Food Industry, Vol. 32, 834-846, or M.P. Kojima, K .; Ogawa (1971),
J. Ferment. technology. Vol. 49,
740.

The derivatives of isothiocyanate mean compounds with glycosides such as glucose, amino acids such as amines, alcohols, thiol compounds and cysteines, and proteins.

The isothiocyanate and its derivative may be natural products or synthetic products. Examples of natural products include Shunro Kawagishi (1985), Journal of the Japan Food Industry Association, Vo
l. 32, 834-846, or M.P. Kojima,
K. Ogawa (1971), J. Mol. Ferment. t
echnol. Vol. 49, 740 can be used. In the case of a synthesized product, those which can be produced by a usual synthesis method can be used. For example, a synthesis method of allyl isothiocyanate (AIT) is described in Chemical Dictionary (1989), published by Tokyo Kagaku Dojin, page 466. It can be synthesized according to this method and the like.
Among the isothiocyanates and derivatives thereof that can be used in the composition of the present invention, particularly preferred examples include allyl isothiocyanate and derivatives thereof.

The composition of the present invention may be in any form such as powder, liquid, tablet, sheet, label, mat, gas and the like.
About the preparation method, it can prepare similarly to a normal food preservative. For example, Taiji Sekiyama (1995),
J. Antibact. Antifung. Agent
s, Vol. 23, 233-240.

After the composition of the present invention is added to a feed and stored in a sealed state, a feed excellent in palatability and preservability can be produced. The feed referred to in the present invention is not particularly limited. For example, plain feed (cereals, alga,
Vegetable oil residue, animal feed, mineral), compound feed,
Mixed feed (fish soluble adsorbed feed, molasses adsorbed feed, etc.), hay, pasture (Italian ryegrass, perennial ryegrass, timothy, orchard grass, clover, alfalfa, etc.), forage crops (dent corn, sorghum, etc.), wheat (barley, wheat) , Rye, beer wheat, oats, triticale, etc.), food production residues (beer lees, okara, vinegar lees, mandarin lees, shochu lees, cocoa lees, etc.), straws (wheat straw, rice straw), seaweeds, vegetable waste, etc. Examples of the feed include feeds and feed raw materials, feeds in which a plurality of these raw materials are mixed, and fermented feeds such as silage. The concentration at which the composition of the present invention is added to the feed varies depending on its form (solid, liquid, gas) and the conditions of the feed, but usually the concentration of isothiocyanate is 1 to 5 to the feed.
000 ppm, preferably 5 to 500 ppm. Although a concentration higher than these ranges is effective, the above range is sufficient because of the cost.

[0014] Examples of the addition concentration include, for example, when adding directly in a gaseous state, or when applying a gaseous form from a release agent such as a sheet or mat, and acting on it in a gaseous state, the space in a feed container such as a silo is required. 1 to 1000 ppm as isothiocyanate concentration (gas), preferably 5 to 500 ppm
ppm.

When the water content of the feed is low, a liquid or solid preparation can be added and gasified inside a feed container such as a silo to act.
The concentration of isothiocyanate is 1-100
It can be 0 ppm, preferably 5 to 500 ppm. When the water content of the feed is high (70% or more) and a liquid or solid composition is used as it is, the concentration of isothiocyanate can be 10 to 5000 ppm, preferably 50 to 1000 ppm, based on the feed. After the addition, the desired feed can be prepared by mixing well as needed and storing for 3 to 7 days. In the case of fermented feed such as silage, the time required for fermentation such as lactic acid fermentation usually takes 7 days or more. Therefore, when the composition of the present invention is added at the time of preparing the raw material, a desired feed can be obtained after fermentation. On the other hand, after the preparation of the raw materials, the composition of the present invention may be added and mixed after fermentation has progressed to some extent. In this case, the desired feed is obtained 3 to 7 days after the addition from the viewpoint of palatability and storage stability. be able to.

The livestock feed referred to in the present invention includes not only feed fed to cattle, sheep, goats, pigs, chickens, etc., but also feed for pets such as dogs and cats.

In the method of the present invention, a lactic acid bacterium preparation may be added in combination with the composition of the present invention for the production of fermented feed such as silage. Examples of lactic acid bacteria preparations include Japanese Patent Publication No. 18716, Japanese Patent Publication No. 3-34909, and Japanese Patent Publication No.
For example, those disclosed in JP-A-49382 can be used. The lactic acid bacteria preparation may be used in any form such as a culture solution, a dried preparation, a frozen preparation, a solution and the like. The amount of lactic acid bacterium to be added is not particularly limited, but 10 g / g of feed material.
It can be added so as to be ⁴ to 10 ⁷ cfu (colony forming unit).

According to another aspect of the present invention, there is provided a composition comprising at least one lactic acid bacterium and at least one of the aforementioned isothiocyanates and derivatives thereof. As lactic acid bacteria, Lactobacillus, Streptococcus,
Lactic acid bacteria of the genus Lactococcus, Leuconostoc, Pediococcus, Bifidobacterium, Bacillus, Sporolactobacillus sporulated lactic acid bacteria, Staphylococcus, Micrococcus, Brevibacterium, Propionibacterium And bacteria of the genus Aum.

The form of the composition of the present invention containing lactic acid bacteria is preferably a dry preparation such as a powder or a tablet. The composition of the present invention containing lactic acid bacteria can be produced as follows. That is, the lactic acid bacteria preparation described above, the isothiocyanate-containing composition of the present invention described above, and cyclodextrin, dextrin, sodium alginate, lactose, skim milk powder, zeolite, fillers such as calcium carbonate and the like, extenders, stabilizers and the like. Can be mixed. It is desirable that the lactic acid bacteria preparation and the isothiocyanate-containing composition to be mixed are dry. The blending ratio of each raw material is not particularly limited, and it can be blended according to the purpose.However, when the number of lactic acid bacteria of the main component or the content of isothiocyanate is extremely small, a large amount of formulation is required when added to feed, which is preferable. Absent.

As a method for producing a dry preparation containing lactic acid bacteria, for example, as disclosed in JP-A-6-217713, a lactic acid bacterium can be prepared using a conventional medium for lactic acid bacteria growth.
After culturing at 0 to 45 ° C. until the stationary phase, it can be obtained by freeze-drying or adsorption-drying using an appropriate base material. In addition, as a method for producing a dry preparation containing isothiocyanate, for example, as disclosed in JP-A-5-176733, the preparation is contained in cyclodextrin or the like, or sprayed on a substrate such as dextrin or lactose. Drying may be performed.

When the composition of the present invention containing a lactic acid bacterium is added to a feed, the lactic acid bacterium is contained in an amount of 10 ⁴ to 10 per gram of the feed.
⁷ Add cfu, isothiocyanate and its derivative to feed at 1 to 1000 ppm.

[0022]

The present invention can be applied to storage and preparation of various feeds and feed raw materials as described above.
It is desirable that these feed materials are finely cut into 10 to 30 mm, except in the case of roll bale silage or compound feed. If necessary, feed material should be adjusted to 5
The content may be adjusted to 0 to 70%, or sugar or a raw material containing a large amount of sugar may be added to the feed material so as to be 0.5 to 3%. In addition, enzymes such as sugar compound-decomposing enzymes, proteases, and lipolytic enzymes, raw materials relatively large in iodine such as seaweed, extenders, stabilizers, and the like can be used in combination, if necessary. In the present invention, the lactic acid bacteria preparation and the isothiocyanate-containing composition may be used as independent preparations as described above. Further, when the purpose is only to improve palatability, the composition of the present invention containing only isothiocyanate may be added.

[0023]

[Effects] The feed additive composition of the present invention can
Both plain feed and fermented feed, such as silage, enhance their preservative properties due to their antibacterial properties, but surprisingly significantly improve their palatability and, in the case of fermented feed, almost suppress the action of lactic acid bacteria, etc., that contribute to fermentation. Therefore, it is possible to provide a feed with extremely good fermentation quality, preservability, and palatability.

[0024]

BEST MODE FOR CARRYING OUT THE INVENTION

[0025]

[Production Example 1] Lactobacillus casei subspices rhamnosus (Lactobacillus ca)
sei subsp. rhamnosus) SBT-2
300 strains (Microtechnical Laboratories No. 13245) in lusan broth medium (prepared by the method described in JP-B-4-49382)
And cultured at 37 ° C. for 16 hours. 0.2 mL of the obtained culture solution was inoculated into 20 mL of Lusan broth medium, and
After culturing at 24 ° C. for 24 hours, the whole amount was further inoculated into a 2 L lusan broth medium and cultured under the same conditions. The same amount of 2
After mixing the 4% sucrose solution, the mixture was adsorbed to skim milk powder with a fluidized drier (Okawara Seisakusho, FBS-5 type) to obtain a lactic acid bacteria preparation.

On the other hand, 4 kg of dextrin and 1 kg of cyclodextrin were mixed, and 500 g of allyl isothiocyanate (AIT) was adsorbed by a fluidized drier using the adsorbent as a base material to obtain a composition of the present invention (hereinafter, isothiocyanate). Composition).

Further, an isothiocyanate composition having the same weight as the lactic acid bacterium preparation was mixed to obtain a lactic acid bacterium / isothiocyanate mixture (hereinafter, referred to as a mixture).

[0028]

[Examples 1 and 2] Effect test of mixed feed on palatability Corn, soybean meal, barley, bran, alfalfa meal and molasses were mixed in a small TMR mixer at a weight ratio of 45: 15: 29: 10: 1. I do.
Further, water was added to the mixture so that the weight ratio became 3: 2 to prepare a mixed feed.

For 10 kg of this mixed feed, the isothiocyanate composition prepared in Production Example 1 was added in an AIT weight of 0.1%.
(AIT group: Example 1), a group in which the lactic acid bacterium preparation of Production Example 1 was added in combination to give 10 ⁵ cfu per 1 g of mixed feed (combination group: Example 2), and a control group (None) Each of the mixed feeds subjected to the three treatments (addition) was packed in a 20-liter plastic container and sealed, and after storage for 20 days, opened. Separately, immediately before the palatability test, only the isocyanate composition of Production Example 1 was used in an AIT weight of 0.02.
% (The immediately preceding section) was prepared.

For a total of 12 breeding cattle, the mixed feed from the two treatment groups was added to each of the three treatment groups for each of the three combinations of the control group and the immediately preceding group, the control group and the AIT group, and the AIT group and the combined group.
Each kg was placed in a separate bucket and fed simultaneously.
The weight of the treatment section that ate first of the two treatments and the weight of each section that ate for 5 minutes were examined.

The results are shown in Tables 1 and 2.

[0032]

[Table 1]

[0033]

[Table 2] As is clear from the results, all cows ate the control plot before the control plot, and the amount of food consumed for 5 minutes was extremely smaller in the control plot than in the control plot. On the other hand, in the comparison between the control group and the AIT group, the proportion of cattle that ate the AIT group first was clearly higher.
The AIT group also won the amount of food consumed per minute. Furthermore, in the comparison between the AIT group and the combination group, the ratio of cows that ate the combination group first was clearly higher, and the combination group also beat the amount of eating for 5 minutes. That is, although the palatability is lowered by simply adding AIT, the palatability was improved in any of the sections sealed and stored after adding AIT (Example 1), and the palatability was further improved by the combined use of lactic acid bacteria. (Example 2).

[0034]

[Examples 3 to 8] Effect test on quality and preservation of mixed feed A 500 g of mixed feed prepared in the same manner as in Example 1
No IT (control group), 0.005% by weight of AIT of the isothiocyanate composition of Production Example 1 (Example 3), 0.
01% (Example 4) and 0.02% (Example 5) are added together, and the lactic acid bacteria preparation of Production Example 1 is used together in a treatment group having the same AIT concentration so as to be 10 ⁵ cfu per 1 g of the mixed feed. A total of eight treatments were performed for the group to which the lactic acid bacteria were added (Examples 6, 7, and 8) and the group to which only the lactic acid bacterium was added. Each was packed in a 1-liter plastic container and sealed.
And the organic acid and the temperature change after opening were compared. The rise in the product temperature after opening is due to the fermentation heat due to aerobic deterioration caused by yeast or the like. Therefore, the rise in the product temperature is an indicator of aerobic deterioration.

The results are shown in Table 3, FIGS. 1 and 2.

[0036]

[Table 3] Although the lactic acid content in the feed was slightly reduced by the addition of AIT, the pH was hardly affected. On the other hand, the content of organic acids other than lactic acid such as acetic acid tended to decrease with the addition of AIT. In addition, the pungent odor peculiar to mustard oil (AIT) was considerably reduced as compared to that before storage, resulting in a mellow flavor (Table 3).

[0037] Further, in the plot containing lactic acid bacteria,
The effect of the addition of T had a similar tendency, but the combined use of lactic acid bacteria further promoted an increase in lactic acid content and a decrease in pH. That is, the addition of AIT and lactic acid bacteria suppresses the production of unfavorable organic acids in the quality of feed other than lactic acid,
Sensual research also improved the flavor.

In addition, the product temperature after opening increased in the control group after 7 days compared to the outside air temperature and the other treatment groups, and the occurrence of mold was observed. However, in the group to which AIT was added, the rise of the product temperature and the occurrence of mold were suppressed, and in the group to which 0.01% or more was added, a remarkable effect was exhibited (FIG. 1).

In the group to which only lactic acid bacteria were added, the rise in the product temperature was delayed by about 3 days as compared with the control group, but then increased (FIG. 2). Furthermore, the temperature tendency when the lactic acid bacteria and the isothiocyanate composition were used together (FIG. 2) was the same as that when the lactic acid bacteria were not used (FIG. 1). That is, deterioration by microorganisms was suppressed by the addition of the isothiocyanate composition of the present invention and lactic acid bacteria, and storage stability was improved.

[0040]

Example 9 Test of Effect on Silage Raw grass of Italian ryegrass was lightly dried in the sun and cut into about 20 mm with a mount cutter. Table 4 shows the components of this material grass. This was weighed in 10 kg increments, and Production Example 1
Adding further lactic acid bacteria wards (lactobacillus group) was added to the lactic acid bacteria preparation comprising the 10 ⁵ cfu per material grass 1g, so that the isothiocyanate compositions of manufacture to material grass Example 1 to 0.02% by AIT weight Was treated in combination (combination group: Example 9) and non-addition section (control section), and packed in a 20-liter plastic container and sealed and stored for 30 days to prepare silage. The palatability was investigated in the same manner as in Example 1 for a total of 6 breeding cows in two combinations of the control group and the lactic acid bacteria group and the lactic acid bacteria group and the combined use group. In addition, the quality change after opening was compared.

The results are shown in Tables 5 to 7 and FIG.

[0042]

[Table 4]

[0043]

[Table 5]

[0044]

[Table 6]

[0045]

[Table 7] As is evident from the results, the pH of the silage was not much different (Table 5), but the percentage of cattle that ate the lactic acid bacteria plot earlier than the control plot was larger, and the lactic acid bacteria plot in the control plot also showed a 5-minute consumption. There were many trends (Table 6). On the other hand, in the comparison between the lactic acid bacteria group and the combination group, the ratio of cows that ate the combination group first was clearly higher, and the combination group also excelled in the amount of eating for 5 minutes (Table 7).

The product temperature after opening was 5 in the control section and the lactic acid bacteria section.
After the day, the outside temperature increased compared to other treatment areas, and the occurrence of mold was also observed. In the combined plot, the rise in product temperature and the occurrence of mold were suppressed (Fig. 3). That is, the combination of the isothiocyanate composition and the lactic acid bacteria improved the palatability and storage stability of the silage.

[Brief description of the drawings]

FIG. 1 shows the daily change of the product temperature (when lactic acid bacteria are not used together) after opening the mixed feed.

FIG. 2 shows the daily change of the product temperature (in the case of lactic acid bacteria combination) after opening the mixed feed.

FIG. 3 shows the daily change of the product temperature after opening the Italian ryegrass silage.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-50-105483 (JP, A) JP-A-6-217713 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23K 1/00-3/02

Claims (6)

(57) [Claims] Claims: 1. Preference for taste containing allyl isothiocyanate
An additive composition for livestock feed with closed storage having the above action . 2. A method for improving palatability of livestock feed, which comprises adding the livestock feed additive composition according to claim 1 to the feed and storing it in a sealed state. 3. A hermetic seal containing allyl isothiocyanate and at least one lactic acid bacterium having a palatability improving effect.
An additive composition for stored livestock feed . 4. A method for improving palatability of livestock feed, which comprises adding the livestock feed additive composition according to claim 3 to the feed and storing it in a sealed state. 5. The livestock feed is a fermented feed.
3. The additive composition according to 3 . 6. The feed according to claim 2, wherein the feed is a fermented feed.
The method described .