JPS6157810B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention particularly relates to a method for producing an additive suitable for imparting immunity to primary livestock such as cows and pigs, that is, young livestock before weaning. In recent years, it has become popular to immediately isolate first-born animals from mother animals after parturition (hereinafter, young animals before weaning are referred to as first-born animals) from their mothers and raise them artificially. This is extremely desirable from the viewpoints of preventing accidents involving first-born livestock, improving the breeding turnover rate of mother livestock, and avoiding physical exhaustion. However, when artificial rearing is carried out, not only is it a considerable burden on the breeder to supply breast milk in a constant quantity, but also it is technically quite difficult to express and store the breast milk cleanly, and there is a risk of contamination and growth of bacteria during milking and storage. Most of the first-born animals exhibit diarrhea symptoms due to the bacteria in the stored colostrum. This results in livestock with poor feed efficiency. Especially in the case of first-time livestock that gave birth in an immature state,
Because they are prone to diarrhea, it is impossible to feed them with poorly preserved breast milk. In addition, when commercially available artificial milk is used, the problem of hygiene is solved, but the cost is high, and only a small amount of γ-globulin, an inherited antibody contained in the protein from the mother of first-bred animals before weaning, is used. However, until the self-generated antibodies are formed after weaning, the infection rate of first-born animals is extremely high. In order to improve the shortcomings of the conventional artificial rearing of young livestock, the present inventors have conducted various studies and found that cow colostrum or pig colostrum is fermented using lactic acid bacteria, and contains immunoglobulin from which casein has been separated and removed. An additive for breeding primary livestock containing immunoglobulin, which is produced by freeze-drying whey, has an excellent immunity-improving effect, and prevents disease infection and diarrhea in young animals. They discovered that the death and diarrhea of young animals can be eliminated and the efficiency of rearing young animals can be improved, and the present invention has been completed. To explain the content of the present invention in detail, first-born animals such as human babies and rabbits inherit immunoglobulin from the placenta, but first-born animals such as cows, pigs, and sheep do not inherit immunoglobulin at the time of parturition, and bacteria They are defenseless against infection, and immunoglobulins must be absorbed from intestinal cells and transferred into the blood through suckling. In the present invention, it has been discovered that by appropriately processing bovine colostrum, which is not shipped as a human beverage and has been put out of business, it can be used as a useful additive that imparts immunity to first-generation livestock. be. Conventionally,
As a general concept, there is selectivity in the function of intestinal absorption cells; in pigs, horses, etc., immunoglobulins between animals of the same species are easily absorbed in a non-selective manner, but immunoglobulins from animals of other species are absorbed easily. was thought to have a strong selection function. However, when the treatment method of the present invention is used, the powder obtained from bovine colostrum can easily act as an immunity-enhancing agent on primary livestock such as pigs and horses, although the reason for this is not clear. It was discovered that it confers immunity. In addition, with regard to colostrum of pigs, in the case of natural suckling, contamination with bacteria from the sow's milk caused frequent diarrhea, etc., but when it is in the form of the additive of the present invention, it can be artificially produced. It has been confirmed that it can be added to milk and given to pigs and other primary livestock, and is highly effective against diarrheal diseases. The additive according to the present invention is particularly effective when applied to first-generation pigs. Due to breeding improvements, sows are able to give birth to more pigs at a time.
The efficiency of rearing depends solely on how to raise a large number of newly born livestock in a healthy manner, and compared to single-head livestock, it is more desirable to develop healthy rearing feeds and their additives that require less effort. Because there is. In the present invention, the reason why cow colostrum or pig colostrum is fermented using lactic acid bacteria is to suppress and reduce the propagation of contaminating bacteria such as Gram-negative bacteria, Gram-positive bacteria, Escherichia coli, and Staphylococcus. Figure 1 shows the state of reproduction of the number of Gram-positive bacteria in bovine colostrum. Curve 1 shows the number of gram-positive bacteria in bovine colostrum when fermented with lactic acid bacteria at 15℃. Curve 2 shows the case where fermentation was carried out naturally, and curve 3 shows the case where the animal was preserved with the addition of aureomycin for animals. Figure 2 shows the state of reproduction of Micrococcus and Staphylococcus in bovine colostrum. Curve 1 shows the case of lactic acid bacteria fermentation at 15℃, Curve 2 shows the case of steam sterilization and natural fermentation at 15℃, Curve 3 shows the case where aureomycin was added and stored. This first
From the figure and FIG. 2, it can be seen that the product containing lactic acid bacteria has an excellent effect of inhibiting bacteria. The amount of lactic acid bacteria added is 10% of the amount of bovine colostrum, and the amount of aureomycin for animals (containing a titer of 55 mg of chlortetracycline per gram) is 10% of the amount of bovine colostrum.
20ppm titer added. In the case of pig colostrum, the above conditions are no different. In the production process of the present invention, casein is separated and removed because immune globulin is mainly extracted from whey (whey).
This is because it is contained in casein, but hardly contained in casein, and the purpose is to obtain a high concentration of immune γ-globulin. In order to ferment bovine colostrum or porcine colostrum with lactic acid bacteria in the above, transfer the bovine colostrum or porcine colostrum into a fermenter at a temperature of 5 to 50°C, preferably around 15 to 30°C.
It should be fermented for about 48 hours. Conventional methods can be used to separate casein and extract whey. For example, by adding acids such as acetic acid, lactic acid, and formic acid to milk.
There are methods such as reducing the pH to 4.6 or less, adding alcohol such as ethanol, and adding milk-clotting enzyme rennet. To freeze-dry the whey from which casein has been separated as described above, use a normal freeze dryer and use dry ice, liquid nitrogen, liquid oxygen, etc.
The temperature is preferably 70°C to 0°C, preferably -30°C to -10°C. The whey freeze-dried powder obtained in this way contains large amounts of γ-globulin (IgG), which is necessary for the defense against systemic infections, and γ-globulin (IgA), which has a protective effect against intestinal infections. When given to livestock, especially newborn pigs, it is easily absorbed, significantly reducing the incidence of various diseases including diarrhea, and significantly increasing the efficiency of mixed rearing of livestock. Example 1 100 kg of bovine colostrum was transferred to a fermentation tank, 10 kg of lactic acid bacteria (Lactobacillus) was added, stirred, and incubated at 15°C for 48 hours.
Fermentation was carried out for a period of time, and then acetic acid was added to adjust the pH to 4.5, and the mixture was allowed to stand for 5 hours to separate casein. Casein was removed using a glass filter and a suction pump, and whey was taken out. This whey-
Freeze-drying was performed at 20°C to obtain a milky white powder. Example 2 150 day-old piglets randomly selected from 374 piglets born to 34 sows were divided into three groups of 50 each, group A was naturally reared by the mother pigs, and group B piglets were reared naturally by the mother pigs. Feed cow colostrum, and piglets in group C receive 5% of the additive for raising young stock obtained in Example 1 in the milk replacer.
I was given something added. The resulting mortality rate (first
Table) Diarrhea cases (Table 2) and body weight increase rate (Figure 3) are shown.

【table】

[Table] Example 3 90 kg of pig colostrum was transferred to a fermentation tank, 8 kg of lactic acid bacteria (Lactobacillus) was added, stirred and mixed, and the mixture was heated at 15°C.
The mixture was fermented for 48 hours, then adjusted to pH 4.5 using acetic acid, left to stand for 5 hours to separate casein, and the casein was removed using a cloth to extract whey. This whey was freeze-dried at -20°C to obtain a milky white powder. Example 4 150 day-old piglets arbitrarily selected from 325 piglets born from 32 mother pigs were divided into three groups of 50 piglets each. Group A was naturally reared by the mother pigs, and group B piglets were reared naturally. were given cow colostrum, and piglets in group C were given 0.8 g of the additive for raising young stock obtained in Example 3 in the milk replacer.
% added. The resulting mortality rates (Table 3) and cases of diarrhea (Table 4) are shown.

【table】

【table】 [Brief explanation of the drawing]

Figure 1 is a graph showing the number of Escherichia coli in bovine colostrum; 1 is for milk that was fermented at 15°C with addition of lactic acid bacteria, 2 is for steam sterilized and naturally fermented at 15°C, and 3 is for milk that was naturally fermented at 15°C. It is preserved with the addition of animal grade aureomycin. Figure 1 is a graph showing the number of Gram-positive bacteria in bovine colostrum; 1 is for fermentation at 15°C with addition of lactic acid bacteria; 2 is for steam sterilization and natural fermentation at 15°C; No. 3 was preserved with the addition of animal grade aureomycin. Figure 2 is a graph showing the number of Micrococcus and Staphylococcus in bovine colostrum; 1 is the one obtained by adding lactic acid bacteria and fermented at 15℃, and 2 is the one obtained by steam sterilization at 15℃.
No. 3 was naturally fermented, and No. 3 was preserved with the addition of animal grade aureomycin. FIG. 3 shows the growth curves of first-bred animals; 1 is the one obtained by adding the additive for rearing young animals of the present invention to artificial milk, and 2 is the one obtained by natural suckling of the mother pig.

Claims (1)

[Scope of Claims] 1. A first-generation animal characterized by fermenting bovine colostrum or pig colostrum using lactic acid bacteria and freeze-drying whey containing immunoglobulins from which casein has been separated and removed. A method for producing breeding additives. 2. The method for producing an additive for breeding primary livestock according to claim 1, wherein the freeze-drying temperature is -30°C to -10°C.