JPH0371100B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD OF THE INVENTION The present invention relates to a method for producing animal foods such as poultry meat, dairy products, or eggs that have an increased content of α-linolenic acid fatty acids. Technical Background of the Invention Linoleic acid is synthesized by plants, but not in animals. When linoleic acid is ingested by an animal, it is metabolized in the animal body through the following route: linoleic acid → γ-linolenic acid → dihomoγ-linolenic acid → arachidonic acid (linoleic acid system). Some of these become hormone-like substances such as prostaglandins and leukotrienes and exhibit various physiological effects in the body. That is, linoleic acid is essential for higher animals, and various oil and fat foods with high linoleic acid content are currently being developed in order to ingest such linoleic acid. On the other hand, α-linolenic acid is also synthesized by plants, but not in animals. When α-linolenic acid is ingested by an animal, it is metabolized in the animal body through the pathway of α-linolenic acid → icosapentaenoic acid → docosahexaenoic acid (α-linolenic acid system). Although the above-mentioned icosapentaenoic acid is partially converted into hormone-like substances like arachidonic acid, no unique physiological effects have been found for hormone-like substances derived from icosapentaenoic acid, and in general, their physiological effects are is said to be weaker than those derived from arachidonic acid. In addition, icosapentaenoic acid, a metabolite of α-linolenic acid, is known to lower plasma and liver cholesterol levels and reduce platelet aggregation, and has been shown to have a preventive effect on thrombotic diseases. It's getting old. This icosapentaenoic acid is contained in large amounts in fish meat and algae, and is currently widely used as a health food for the purpose of preventing adult diseases such as thrombotic diseases.
However, it is thought that humans do not have the enzyme to make icosapentaenoic acid from alpha-linolenic acid, or have a low level of enzyme. For this reason, at present no attempt has been made to prevent adult diseases by ingesting α-linolenic acid. As mentioned above, linoleic acid is generally considered to be essential for higher animals, but the following animal experiment reports suggest that α-linolenic acid is not essential for higher animals. It has become a common belief. (BABivins, et al.; J.Parenter.
Enteral. It is being In addition, not only in rats but also in humans, insufficient intake of fatty acids results in essential fatty acid deficiency, which causes symptoms such as growth failure and skin lesions. Such essential fatty acid deficiency can be completely cured by supplementing with arachidonic acid, and can be completely cured by supplementing with linoleic acid, although it takes some time. However, supplementation with alpha-linolenic acid only partially cures the condition. (J.
Tinoco, et al.; J. Nutr. 101, 937-945, 1971) Thus, α-linolenic acid was previously thought not to be essential for higher animals; Because it is more easily oxidized than linolenic acid, industrial efforts are being made to develop edible fats and oils containing less α-linolenic acid. (J.Am.
OilChem.Soc.59, 34-36) However, recent research by the present inventors has shown that α-
It has been discovered that linolenic acid is necessary for maintaining high brain and nerve function in higher animals. (Y. Yamamoto et al.; J. Lipid Res., 28,
143-145, 1987: Atsuko Moriuchi et al.; Lipid biochemistry research,
28, 341-344, 1986). The present inventors also found that α-
As a result of the competitive uptake of linolenic acid with linoleic acid into cellular phospholipids, it antagonizes the linoleic acid metabolic system of linoleic acid → alexidonic acid → icoside, and the amount of fatty acids contained in phospholipids changes in various organs and cells. It was found that in order to increase the uptake of α-linolenic acid, it is necessary to reduce the amount of linoleic acid-based fatty acids, which are essential fatty acids in fats and oils.
Furthermore, animal experiments have shown that feeding on a diet high in α-linolenic acid is more effective in suppressing allergic reactions, lowering platelet aggregation, lowering blood pressure, and lowering tumor cells than feeding with a diet high in linoleic acid. It was found to be highly effective in suppressing metastasis. (Tokugansho
(No. 61-1796068 and Japanese Patent Application No. 61-301045) The food environment in Japan has changed significantly over the past 30 years, and the tastes of young people in particular have changed markedly. In addition, as shown in Figure 3, most animal foods on the market, with the exception of seafood, contain α-linolenic acid fatty acids. Not yet. This seems to be the reason for the decrease in the intake of α-linolenic acid fatty acids. On the other hand, although vegetables and root vegetables contain α-linolenic acid, the absolute amount of fatty acids contained in these vegetables is small, so in order to obtain sufficient α-linolenic acid from vegetables and root vegetables, You need to eat a lot of vegetables and root vegetables. As mentioned above, young people are increasingly avoiding fish and dislike vegetables, and it is therefore assumed that the intake of α-linolenic acid among young people is decreasing significantly. Under these circumstances, if animal foods with a high content of α-linolenic acid fatty acids could be obtained, it would be possible for young people to consume large amounts of α-linolenic acid, and the entire population would benefit from this. It will be possible to maintain good health. Therefore, the present inventors conducted intensive research to produce animal foods with increased content of α-linolenic acid fatty acids, and found that by feeding livestock with specific feed, α-linolenic acid The present invention was completed based on the discovery that an animal food with an increased content of fatty acids can be obtained. Purpose of the Invention The present invention provides a method for feeding livestock and poultry with feed that has a low content of linoleic fatty acids and a high content of alpha-linolenic fatty acids, thereby increasing the content of alpha-linolenic fatty acids. poultry meat,
The purpose is to provide a method for producing animal foods such as dairy products or eggs. Summary of the Invention The method for producing animal foods with an increased content of α-linolenic acid fatty acids according to the present invention provides feeds for livestock and poultry with a high content of α-linolenic acid fatty acids such as perilla, perilla, etc. It is characterized by feeding seeds such as flax or vegetable oil obtained from these as feed, or feeding feed with vegetable oil obtained from perilla, perilla, flax, etc. added instead of the oil content of the normally used feed. There is. Animal foods such as poultry meat, milk, eggs, etc. that have an increased content of α-linolenic acid fatty acids by raising livestock and poultry with feed containing ingredients with a high content of α-linolenic acid fatty acids as described above. can be obtained. DETAILED DESCRIPTION OF THE INVENTION The method for producing animal food with an increased content of α-linolenic acid fatty acids according to the present invention provides a method for producing animal foods with an increased content of α-linolenic fatty acids that has a low content of linoleic fatty acids and a low content of α-linolenic fatty acids. It is characterized by providing animal food with an increased content of α-linolenic acid fatty acids by feeding livestock and poultry with high-quality feed. Low content of linoleic acid fatty acids and α-
Feed with a high content of linolenic acid fatty acids include seeds such as perilla, perilla, and flax, or vegetable oils obtained from these seeds, or vegetable oils such as perilla, perilla, and flax in place of the fats and oils in the feed that is normally used. Use the added one. Perilla seeds contain around 50% oil and fat.
It contains a large amount of α-linolenic acid as a fatty acid. That is, α-linolenic acid is 60 to 68% by weight,
Linoleic acid is present at 12-15% by weight, with the remainder being saturated fatty acids such as palmitic acid and stearic acid.
Monoenoic acids such as oleic acid. As described above, perilla seeds contain an incomparably large amount of α-linolenic acid compared to other vegetable oils, and this fact was discovered by the present inventor. In addition, similar to the above-mentioned perilla seeds, seeds of perilla, flax, etc. also contain a large amount of α-linolenic acid. Next, the effects of the method for producing animal foods with increased α-linolenic acid fatty acid content according to the present invention will be explained based on animal experiments. <Experimental Example 1> Quail was used as a poultry model. 35-day-old quails were fed with a standard feed for quails (see below) and a feed of the present invention (see below) for 5 months, respectively. Standard feed for quail Compound feed for raising adult quail (Japan Compound Feed) Grains (corn, milo) 52% Vegetable oil cakes (soybean oil cake, corn germ meal) 26% Animal feed (fish meat and bone meal, fish sole Rice bran) 9% Bran (rice bran, bran) 3% Vitamins, minerals 10% Feed of the invention Perilla seeds 70% Vegetables 25% Akadama soil 5% Both feed groups showed good growth, egg production, etc. No differences were observed. The total lipids of the eggs of both feed groups laid on the same day, and the total lipids of the thigh meat and liver, which were slaughtered after 5 months of rearing and observation, were extracted with a chloroform/methanol mixture. The constituent fatty acids were converted to methyl esters by a conventional method and then analyzed by gas chromatography. The results are shown in Figure 1. The fatty acid composition of commercially available chicken eggs and chicken thighs is also shown for reference. When using the feed of the present invention, the content of α-linolenic acid fatty acids was approximately twice as high in thigh meat and approximately 3 times as high in liver as when using standard quail feed.
It was observed that it was about 15 times higher for eggs. Furthermore, when standard feed for quail was used, thigh meat and eggs contained a small amount of α-linolenic acid fatty acids, but commercial chicken eggs and chicken thigh meat contained almost no α-linolenic acid fatty acids. It wasn't included. This is thought to be due to the fact that α-linolenic acid fatty acids are contained in bone meal, fish sole, etc. in the standard feed for quail. In addition, thromboxane derived from arachidonic acid promotes platelet aggregation and exhibits vasoconstriction, which has the effect of aggravating thrombotic diseases.
- Icosapentaenoic acid, a metabolite of linolenic acid, is known to reduce plasma and liver cholesterol levels, suppress platelet aggregation, and exhibit antithrombotic properties. From these facts, it is considered that the ratio of icosapentaenoic acid (EPA) to arachidonic acid (AA) (EPA/AA) can be regarded as an index of the preventive effect on thrombotic diseases. In other words, it is considered that the greater the EPA/AA, the greater the effect of preventing thrombotic diseases. In this experiment
The EPA/AA ratio is shown in Table 1. For reference, the EPA/AA ratio of commercially available chicken eggs is shown in Table 1. Table 1 shows that in all of quail eggs, liver, and thigh meat, the EPA/AA ratio is significantly higher when the feed of the present invention is used than when the standard feed for quail is used.

【table】

[Table] <Experimental Example 2> Rats, which are mammals with similar fatty acid biosynthetic systems, were used as models for livestock such as cows and pigs. Rats were weaned at 4 weeks of age and fed with a commercially available standard feed (NE-2 manufactured by CLEA Japan) and the feed of the present invention (a feed containing perilla seed oil instead of the oil in the standard feed) until 8 weeks of age. After slaughtering, the part corresponding to the thigh meat was taken out. From this, all lipids were extracted with a chloroform/methanol mixture, and the constituent fatty acids were converted to methyl esters by a conventional method and then analyzed by gas chromatography. The results are shown in Figure 2. The fatty acid composition of commercially available beef thighs and pork thighs was analyzed and shown as reference. When the feed of the present invention was used, the content of α-linolenic acid fatty acids in thigh meat was found to be about 2.5 times higher than when the standard feed was used. In addition, when using standard feed, thigh meat has α
-Linolenic acid fatty acids were contained in small amounts, but commercially available pork thighs and beef thighs contained almost no α-linolenic acid fatty acids. This is thought to be due to the fact that the standard feed contains α-linolenic acid fatty acids, albeit in small amounts. EPA/AA determined from the experimental results in the same way as Experiment 1
The ratios are shown in Table 2. For reference, the EPA/AA ratios of commercially available pork thighs and beef thighs are shown in Table 2. From Table 2, EPA/AA in rat thigh meat
It can be seen that the ratio is significantly higher when using the feed of the present invention than when using the standard feed.

【table】

[Table] The above experimental results show that the method for producing animal food according to the present invention can provide animal food with an increased content of α-linolenic acid fatty acids. <Experimental Example 3> Fish oil was mixed with the standard feed for quail from Experimental Example 1 in an amount such that the fish oil content was 10% to prepare a fish oil food. Further, perilla oil was mixed with the standard feed for quail of Experimental Example 1 in an amount such that the content of perilla oil was 10% to prepare a perilla oil food. Further, flaxseed oil was mixed with the standard feed for quail of Experimental Example 1 in an amount such that the flaxseed oil content was 10% to prepare a flaxseed oil food. The obtained fish oil diet, perilla oil diet or flaxseed oil diet was fed to quail for 5 months in the same manner as in Experimental Example 1.
The fatty acid composition of the obtained quail eggs was analyzed. In addition, in order to compare with the cases of feeding perilla oil and flaxseed oil, experiments were also carried out in cases in which only standard feed was fed, and the fatty acid composition in quail eggs was analyzed. The results are listed in Table 4. In addition, the standard feed used,
Table 3 shows the fatty acid compositions of the fish oil diet, perilla oil diet, and flaxseed oil diet.

【table】

【table】

[Table] In Tables 3 and 4, EPA represents icosapentaenoic acid and DHA represents docosahexaenoic acid.

[Brief explanation of drawings]

Figure 1 is a diagram showing the proportion (%) of linoleic acid fatty acids and α-linolenic acid fatty acids in the fatty acid composition of quail eggs and liver obtained using the standard feed for quail and the feed of the present invention. The ratio (%) of commercially available chicken eggs and chicken thighs is shown as a reference. FIG. 2 is a diagram showing the proportion (%) of linoleic acid fatty acids and α-linoleic acid fatty acids in the fatty acid composition of rat thigh meat obtained using the standard feed and the feed of the present invention. The ratio (%) of commercially available pork and beef thigh meat is shown for reference. FIG. 3 is a diagram showing the ratio (%) of linoleic acid fatty acids and α-linoleic acid fatty acids in the fatty acid composition of major foods.

Claims (1)

[Claims] 1 Perilla seeds, perilla seeds, flax seeds, perilla oil,
By feeding livestock and poultry with a feed containing at least one selected from perilla oil and flaxseed oil, which has a low content of linoleic acid fatty acids and a high content of α-linolenic acid, - A method for producing an animal food, characterized by obtaining an animal food with an increased content of linolenic fatty acids.