JPS5950299B2 - Method for producing fishmeal feed using fermentation method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fishmeal feed from dried fish, dried meal, or fishmeal by a fermentation method.

In recent years, the shortage of protein feed for livestock and fish farming has become increasingly serious.

In particular, for fish farming, raw bait is preferred because high-quality, high-protein feed is required, but there are limits to its resources, and therefore there is a need to supply something that can replace it.

Fishmeal has been used as an alternative feed to live bait, but fishmeal produced using conventional methods contains lipid peroxide produced by oxidative polymerization, which is extremely toxic to living organisms. Yes, when given to animals as feed,
It causes liver dysfunction and other diseases in animals that consume it.
In some cases, it can even lead to the death of the animal.

For these reasons, conventional fishmeal feeds have been avoided, and the provision of fishmeal feeds that do not have the above-mentioned problems has become a social demand.

The method of the present invention was completed as a result of intensive research in order to meet these demands. The purpose is to provide fishmeal feed that can be applied not only to fish but also to livestock.

In the method of the present invention, dried fish or dried meal cake is ground by a known method, or fish meal is made to absorb water to have a water content of 30 to 60% by weight, and on the other hand, filamentous fungi, yeast, and bacteria The bacterial bodies obtained by pre-cultivating each separately were mixed together with the mixture of bran and bran, and the thus obtained product was added to the fish meal and mixed well, and as the first stage, the cells were incubated at about 30°C. Culture is carried out under temperature conditions with aeration and agitation, and as a second stage, aeration and agitation culture is carried out at a temperature of about 40°C, and warm air at 60 to 80°C is aerated to the obtained product to reduce the moisture content to about 10%.
It is characterized in that it is dried to such an extent that it has a low peroxide value and a low TBA value and is suitable as a feed.

The fishmeal feed provided by the present invention has low peroxide value and TBA value, high nutritional value, good digestion and absorption, high feed efficiency, non-toxicity, and excellent storage stability. It is something.

The raw materials used in the method for producing fishmeal feed of the present invention include rough lees, fishmeal, as well as those obtained by crushing dried products of various types of fish.

In the method of the present invention, these raw materials are adjusted to have a moisture content that allows microorganisms to grow, and then subjected to fermentation treatment. Available microorganisms are used.

These microorganisms include As -pergillus ni - as a filamentous fungal microorganism.
ger; ATCC6275); Aspergillus cytoi (A, sp, -ergillus 5aitoi
; IFO6670), Rhizopus oryzae (Rhiz
opus or-yzae; IFO4706), as a yeast,
didaparal ipo 1yti ca
ycBs6303), Saccha-romyces cerevisiae
iae;cBs1171) As a bacterium, Bacillus subtilis
s 5ubtilis: ATCC6051).

Fermentation using these microorganisms requires the coexistence of at least one type of each of the filamentous fungi, yeast, and bacteria.

The three types of microorganisms mentioned above are each used after being precultured using a known specific culture medium.

That is, for pre-culture of filamentous fungi and yeast, shaking culture is performed using MY medium (polypeptone, yeast extract, malt extract, glucose, water).

Filamentous fungi can be used without pre-cultivation.

Preliminary culture of bacteria is performed by shaking culture using a bouillon medium (meat extract, polypeptone, yeast extract, NaCl, water).

The three types of microorganisms thus individually precultured are prepared by using one or both of rice or wheat bran and bran that has been sterilized by known means such as an autoclave.
:1 Mixed into the mixture.

At this time, the amount of the microorganisms to be mixed is ~2 x 106 cells for filamentous fungi, and ~1 x 10' cells for yeast and bacteria, respectively, in 1.1 of a 1:1 mixture of bran and bran or both. do.

The reason why one or a mixture of rice or wheat bran and bran is used here is as follows.

In other words, raw meal or fishmeal has a composition of water (5 to 1
0%), crude protein (38-60%), crude fat (5-10%)
) and ash (10 to 30%), and contains almost no sugar, so the meal or fishmeal itself lacks the carbon source necessary for microorganisms to grow, and microorganisms cannot grow.

Therefore, the main reason for this is to use it as a carbon source, but in addition to this, the contamination of rice or wheat bran and bran provides suitable gaps for aeration culture of microorganisms in the raw material, resulting in uniform fermentation. It also gives the effect that it happens without incident.

The amount of the 1:1 mixture of one or both of the rice or wheat bran and bran used is 1 to 15% by weight, preferably 3 to 10% by weight, based on the coarse meal or fish meal whose moisture content is adjusted to around 50%. %.

The reason why the three types of microorganisms, filamentous fungi, yeast, and bacteria mentioned above are used to ferment the lees and fishmeal in the present invention is as follows.

Meal and low-quality fishmeal contain lipid peroxides that are toxic to farmed animals, and their content increases over time.

Therefore, in order to use these as feed, it is necessary to suppress the oxidative polymerization of lipids in meal and fishmeal, decompose lipid peroxide, which is particularly toxic to living organisms, and convert some proteins into amino acids and lipids. must be broken down into free fatty acids.

Moreover, it is important that this process be done without emitting any bad odor.

From this point of view, the inventor of the present invention repeatedly conducted experiments using various microorganisms and found that the above requirements were satisfied when the three types of microorganisms mentioned above were used.

In other words, filamentous fungi aerobically decompose lipid peroxide in raw materials and have the ability to directly assimilate the rice or wheat bran and bran, while yeast decomposes lipids and converts the bad odor into aroma. Furthermore, it accumulates vitamins in the bacterial cells.

Bacteria decompose the proteins in the raw materials into amino acids, support the growth of the filamentous fungi and yeast, and have the effect of increasing the digestion and absorption of the fish meal product.

Therefore, in the present invention, the fermentation carried out in the coexistence of three types of microorganisms provides a product with significantly lower peroxide and TBA values, and in addition, the fermentation is completed in a shorter time than when fermentation is carried out using each microorganism individually. It gives you the advantage of being able to.

Now, in the method of the present invention, fermentation is carried out in two stages.

In the first stage, the culture is carried out at 30°C for 8 to 10 hours with aeration and agitation.

The completion of this first stage fermentation is confirmed when hyphae of filamentous fungi can be observed with the naked eye on the surface of the raw material.

In the second stage, the temperature is raised to 40°C and culture is carried out with aeration for 5 to 6 hours.

The culture thus obtained is dried with hot air at 60 to 80°C using a known hot air drying method until the water content is reduced to 1.
The product is considered complete when it becomes 0% or less.

Experiment Changes in water content, TBA value, and peroxide value Add moisture to the denatured fishmeal to a concentration of 10 to 60%, and add 1001 flasks each to 11 Erlenmeyer flasks fitted with cotton stoppers.I Kp/7 (1
Autoclaved for 15 minutes (21°C).

On the other hand, Aspergillus nicatosaccharomyces cerevisiae was individually precultured using MY medium, and Bacillus subtilis was precultured using bouillon medium.
These three types of pre-cultured bacterial cells were mixed with 2.51 liters of defatted rice bran and 2.5 liters of rice bran. The mixture was mixed into the sterilized fish, and this was mixed with the sterilized fish meal and mixed well.

These mixtures were maintained at 30°C with stirring for 8 hours, and then the temperature was raised to 40°C and cultured with stirring for 6 hours.

The product thus obtained was dried by ventilation heating with warm air at 80°C, and when the moisture content reached about 10%, drying was stopped and TBA was added.
The value and peroxide value were measured.

Bacterial growth due to differences in water content was also visually observed.

From the above results, it has become clear that fermentation treatment with a water content of 50% to 60% results in good growth of microorganisms, and also reduces TBA value and peroxide value.

The present invention will be explained in more detail with reference to Examples below.

Example 1゜ Add water to 100 kg of degraded fish meal to 50% and heat in an autoclave at 150°C to 180°C.
sterilized with hot steam for 20 minutes.

On the other hand, Aspergillus niger and Satucharomyces cerevisiae were individually precultured using MY medium, and Bacillus subtilis was precultured using bouillon medium, and the three types of precultured bacterial cells were cultured in defatted rice bran 5 Kp + rice bran 5. The mixture was mixed with the sterilized mixture of Ky and mixed well with the pressure-treated fish meal.

When this mixture was maintained at 30° C. with aeration and stirring, Aspergillus niger hyphae were observed with the naked eye after 10 hours.

The temperature was then raised to 40°C and maintained under aeration and stirring for 6 hours.

The product thus obtained was heated and dried by blowing warm air at 80°C, and the drying was stopped when the moisture content reached 9 to 10%.

The composition of the obtained product is compared with that of the starting material, fish meal, as shown in the table below (Table 2).

Example 2 Water was added to 200 pieces of rough lees to make the moisture content 55%, and heat sterilized in an autoclave for 20 minutes.

On the other hand, Aspergillus cytotosaccharomyces cerevisiae was individually precultured using MY medium, and Bacillus subtilis was precultured using bouillon medium, and three types of precultured bacterial cells were cultured in 13 groups of defatted rice bran. + A mixture of 12 images of rice bran was mixed into the sterilized product, and this was mixed with the pressure-treated rough lees and mixed well.

When this mixture was kept at 30° C. with aeration and stirring, Aspergillus cytoi mycelia grew so that they could be observed with the naked eye after about 8 hours.

Here, the temperature was raised to 40° C., and culture with aeration and stirring was performed for 5 hours.

The product thus obtained was dried by heating with hot air at 60° C., and the drying was stopped when the moisture content became around 10%.

The composition of the obtained product is compared with the composition of the starting material, rough lees, as shown in the table below (Table 3).

Example 3. Add water to 9 to 100 dried sardines to make the moisture content 50%,
Grind it to an appropriate size and store it in an autoclave at 150℃~1
Sterilization was performed by heat treatment with hot steam at 80° C. for 30 minutes.

On the other hand, Aspergillus niger, Rhizopus oryzae, and Satucharomyces cerevisiae were individually precultured using MY medium, and Bacillus subtilis was precultured using bouillon medium, and the precultured cells were cultured on the third floor of defatted rice bran. This mixture was mixed into a sterilized mixture of 3 whips of rice bran, and mixed with the pressure-treated dried sardines and mixed well.

This mixture was maintained at 30° C. with aeration and stirring, and hyphae of Aspergillus niger and Rhizopus oryzae were visually confirmed after 10 hours.

Here, the temperature was raised to 40°C and maintained under aeration and stirring for 6 hours.

The product thus obtained was heated and dried by blowing hot air at 80°C, and the drying was stopped when the moisture content became about 10%.

The composition of the obtained product is compared with that of the starting material, dried sardines, as shown in the table below (Table 4).

Breeding test 1, Thai breeding test Feed used: Product from Example 1 Control: Mackerel surimi feeding method: The example product was crushed and then put into a pelletizer with a diameter of 17 mm.
1gl1, length 57II! 1 cylindrical pellet,
As a control, mackerel paste was divided into several portions a day and fed as much as the feed was fed.

Measurement: Body weight was measured every two weeks, and feed efficiency was calculated from the amount of food consumed and the increase in body weight.

Fish used: 20 sea breams weighing approximately 50 fI were used in each group.

Results: As shown in Table 5 below.

Feed efficiency is better compared to live feed. It was.

2. Yellowtail breeding test Feed used: Product from Example 2 Comparison: Raw squid feeding method: The example product was formed into pellets, and the raw food was minced and fed only twice a day. Ta.

Fish used: 100 fish weighing approximately 20 kg were used in each group.

Results: As shown below (Table 6).

... Even in the case of gussets, this product has a high feed efficiency. It was high and good.

;3. Test on the use of fish meal as an alternative fishmeal for broiler feed Test method 1 Implementation period 9 weeks from October 19 to December 22, 1980 2 Used strain and scientific Arbor Acre strain Day-old chicks Male and female, 200 each A total of 400 birds, 100 birds per group, 2 replicates in the control group, 2 replicates in the test group, 3 times.Breeding method: 40 birds per 1 tsubo were kept free and fed ad libitum.

4. Feed adjustment Commercially available broiler feed was fed to the control group, but the test group was fed fishmeal (product of Example 3) after all of the fishmeal contained in the pre- and post-broiler and body medicinal feeds had been fermented.
was replaced with.

The proportion of fishmeal is 8.8% for the first period, and 5.6% for the second period and body medicinal use.

Umbrella 9 weeks old weight tulz) and the test area was 561 excellent,
A statistically significant difference was also observed.

Regarding uniformity, no difference was observed between the two districts.

* The control group was slightly better in weight gain up to 3 weeks of age, but the experimental group was better from 6 to 9 weeks of age. ward: 3.219g, control section: 3.163S', and a significant difference of 56g was observed between the two sections.

* 9 weeks rest weight + m) and the test area is 41? It is excellent;
It was also statistically significant.

When uniformity was compared using the coefficient of variation, the test group was near 2% and the control group was near 5%, with no difference observed.

* The control group was slightly better in weight gain up to 3 weeks of age, but the test group was significantly better from 6 to 9 weeks of age, with a difference of about 491 points.

*The amount of weight gain up to 9 weeks of age was 2512P in the test group and 2470S' in the control group, with a difference of about 421 points.

Overall, the growth results of males and females showed that the growth of the test plots was superior to that of the control.

Claims (1)

[Claims] 1 Add water to crushed dried fish or dried meal or fish meal to adjust the total moisture content to 30 to 60%, and add filamentous fungi Saccharomyces cerevisiae to this.
romyces cerev-isiae :CB5
1171) and Bacillus subtilis
U.S. 5ubtilis; ATCC 6051) was mixed with rice or wheat bran or bran, or a mixture of both, and cultured at 30°C with aeration and stirring.
A method for producing fishmeal feed, which comprises performing aeration stirring culture again at ℃, and drying the resulting culture with warm air until the moisture content becomes 8 to 12%.