THE MANUFACTURING METHOD OF NATURAL FERMENTED FEED ADDITIVE AND OBTAINED CHICKEN AND DUCK BY USING THE FEED ADDITIVE

摘要

PURPOSE: A manufacturing method of fermented feed additive is provided by using an useful microorganism along with Curcumae longae Rhizoma, Houttuynia cordata, Japanese apricot, Rubi Fructus, mulberry, and a grain fermentation source. CONSTITUTION: A manufacturing method of ream water fermentation feed additive comprises the steps of: (step 1) mixing a Curcumae longae Rhizoma crushed material, a Houttuynia cordata crushed material, a Japanese apricot crushed material, a Rubi Fructus crushed material, a mulberry crushed material, and a grain fermentation source, followed by controlling a moisture content to be 45 to 55% and pH to be 4.5 to 5.0; (step 2) preparing a primary fermentation product by mixing yeast to the mixture and fermenting the mixture at a temperature of 25 to 30>= for 3 to 5 days, followed by controlling pH to be 5.0 to 6.0; (step 3) preparing a secondary fermentation product by fermenting the primary fermentation product with lactobacillus at a temperature of 45 to 50>= for 1 to 3 days; and (step 4) drying the secondary fermentation product with hot air at a temperature of 15 to 25>= for 20 to 24 hours to prepare dried natural fermentation feed additive with a moisture content of 10 to 15% and pH of 5.5 to 6.5. In the step 1, the mixture contains 10 to 30 wt% of the Curcumae longae Rhizoma crushed material, 10 to 30 wt% of the Houttuynia cordata crushed material, 5 to 20 wt% of the Japanese apricot crushed material, 5 to 20 wt% of the Rubi Fructus crushed material, 5 to 20 wt% of the mulberry crushed material, and 20 to 40 wt% of the grain fermentation source. As for the yeast, Saccharomyces cerevisiae is used. [Reference numerals] (AA) Curcumae longae Rhizoma, Houttuynia cordata, Japanese apricot, and Rubi Fructus; (BB) Soybean cake; (CC) 60-120 mesh crushing; (DD) Inoculating yeast; (EE) Solid fermenter; (FF) Inoculating lactobacillus; (GG) Primary fermented product; (HH) Secondary fermented product; (II) Drying with hot wind; (JJ) Natural fermented feed additive; (KK) Temperature: 20-30°C; (LL) Moisture: 45-55%; (MM) Aerobic fermentation 5 days; (NN) Temperature: 45-50°C; (OO) Moisture: 25-35%; (PP) Aerobic, anaerobic fermentation 2 days; (QQ) 20-24 hours; (RR) Moisture: 10-15%;