Study On Preparation Of Chicken Feeding Accessories By Probiotic Fermented Coconut Water

At present,coconut juice,coconut milk and coconut oil are produced from mature coconut meat in Hainan coconut processing industry.Mature coconut water is a by-product of coconut processing.In recent years,Hainan Coconut Fiber Enterprises have closed down because of the impact of cheap products abroad and the far less mature coconut production in China.A large number of mature coconut water can not be effectively utilized,and can only be thrown away as waste,resulting in waste of resources and varying degrees of environmental pollution.Therefore,how to effectively utilize the coconut water resources in Hainan has become an urgent new topic.On the other hand,due to the widespread use of antibiotics and the frequent emergence of drug-resistant strains in poultry industry,poultry industry is facing more and more severe challenges of disease resistance and antimicrobial resistance.Therefore,in the context of the demand of anti-resistance,anti-resistance and anti-resistance reduction,the research and development of green and natural deep-processed products which can improve the intestinal health of livestock and poultry and have the function of disease prevention and disease resistance has become a hot spot and direction of related research.(1)Screening of probiotic strainsPathogenic strains originating from dead chickens were used as indicator bacteria.Their resistance to antibiotics was tested first,and then probiotics with strong antimicrobial activity were screened by plate inhibition circle method.The resistance test of the indicator bacteria showed that 1 strain of E.coli ECjx and 2 strains of Salmonella Sxs were resistant to both ciprofloxacin and amikacin.Later,through plate bacteriostasis test,it was found that among the 22 strains tested,Lactobacillus fermentum L20 and Saccharomyces cerevisiae 1-11-1(abbreviated as S11)fermented in coconut water could strongly inhibit the growth of the three strong pathogenic bacteria mentioned above,and had strong tolerance to high acidity and high biliary salt environment,suggesting that the two strains were resistant to high acidity and high biliary salt environment.It may produce substances with bacteriostatic activity against Chicken Pathogenic bacteria.(2)Fermentation and optimization of probiotics for coconut waterThe screened strains with high bacteriostatic activity were cultured in coconut water by fermentation.Through optimization of fermentation conditions,the optimum initial pH of Lactobacillus fermentum L20 in coconut water was 5.5,fermentation time was 72 hours,and the pH was stable at 3.6 at the end of fermentation.At this time,the bacteriostatic activity was the strongest,and the number of viable bacteria was 2.74*109 CFU/mL.The optimum initial pH for Saccharomyces cerevisiae 1-11-1 to grow in coconut water was 5.0,the fermentation time was 72 hours,and the bacteriostatic activity was the strongest when the final pH was stable at 3.5.The number of viable bacteria was 1.79 × 108 CFU/mL.(3)Effect of coconut water fermentation broth of different strains on growth performance of chickensAt the age of 5 weeks,1)The average daily gain(ADG)of all the cock groups was significantly higher than that of the hen group,about 6.5%-19.4%.2)In the chicken group of the same sex,the average daily gain rate(ADGR)per gram of feed was higher than that of the control group in both male and female,i.e.MIX>S11>FCW>L20,and 18.33%,17.14%,15.26%and 14.05%higher in the cock group,respectively.The hen group was 17.35%,15.33%,13.13%and 11.05%higher respectively.The results showed that the mixed fermentation broth of yeast S11 and Lactobacillus L20 had the most significant effect on weight gain.Yeast S11 was the best fermentation broth for a single strain,but the feeding effect of Lactobacillus L20 was not significant.(4)Effect of coconut water fermentation broth of different strains on physicochemical characteristics of chicken fecesAt the 5th week of age,the mixed fermentation broth of Sl 1 and L20 had obvious improvement effect on the odor of chicken feces.Compared with one week of age,chicken feces had only slight odor.The ammonia nitrogen content in the feces of the cock and hen groups fed with mixed fermentation broth decreased by 0.69mg/g and 0.57mg/g respectively,and the indole acetic acid content decreased by 1.76 ug/g and 2.05ug/g,respectively.(5)Effect of coconut water fermentation broth of different strains on intestinal microbial diversity of chickensCompared with the one-week-old chickens fed with coconut water fermentation broth,the dominant bacterial genera in the hen control group and the S11 group remained and Enterobacter at the age of 4 weeks,while the dominant bacterial genera in the cock FCW group and S11 group remained unchanged at the age of 7 days.The dominant bacteria in FCW group of hens and L20 group of cocks developed from Lactobacillus and Enterobacter to Kutteria and Enterobacter,Faecalibacterium and Barnesiella,respectively.The dominant bacteria in L20 and MIX groups of hens developed from Enterobacter and Rumencoccus to Rummeliibacillus,Lactobacillus and Barnesiella respectively;the dominant bacteria in cock control group developed from Enterobacter and Enterococcus to Lactobacillus and Barnesiella;the dominant bacteria in MIX group developed from Faecbacterium and Enterobacter to Rummeliibacillus and Enterobacter.According to the analysis of alpha-diversity,the microbial communities of the four treatments were more abundant than those of the control group,i.e.FCW group,S11 group,L20 group and MIX group.According to the analysis of beta-diversity,the microbial community structure of FCW group,S11 group,L20 group,MIX group and CK group were different.The content of beneficial bacteria increased while that of harmful bacteria decreased.