JPH0998725A - Feed for egg collection poultry - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a poultry egg having reduced fish smell originating from the raw material for the poultry egg and having excellent taste by raising poultry for egg collection with feed for egg collection poultry which is compounded with a specific natural spice. SOLUTION: A natural spice of a plant of Myristicaceae, Brassicaceae, Rutaceae, Pedaliaceae, Piperaceae, Umbelliferae, Myrtaceae, Solanaceae, Labiatae, Lauraceae or Zingiberaceae is mixed to feed for egg collection poultry in an amount of about 1-6wt.% in terms of dried material. Egg collection poultry is raised with the feed, and the egg collected from the poultry is dense in taste and free from fish smell.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an egg-laying poultry feed to which a specific natural spice is added, a breeding method for egg-laying poultry fed with this feed, an egg produced by poultry raised by the breeding method, and The present invention relates to a food produced using this egg.

[0002]

2. Description of the Related Art While poultry eggs are evaluated for their high nutritional value,
Prices have been low for a long time. As a result, poultry egg producers have pursued its economic efficiency and have always sought cheap raw materials, resulting in poor poultry egg quality and taste. Poultry feed for egg collection is produced from corn, milo, soybean meal, rapeseed meal, fish meal, oils and fats as raw materials, but especially when fed with feed derived from fish origin such as fish meal, it is obtained. There was a problem that the poultry eggs that were eaten smelled like fish.
On the other hand, reflecting the recent health food boom, eicosapentaenoic acid (EPA), docosahexaenoic acid (DH)
A), special eggs laid by poultry raised by feeding a feed containing more vitamins and the like than usual feed are on the market, but there is a problem of fish odor like the above. However, the present situation is that these fish odors of poultry eggs have not been sufficiently improved.

[0003]

SUMMARY OF THE INVENTION Therefore, the object of the present invention is to reduce the fish odor inherent in the raw material of poultry eggs and further improve the flavor thereof.

[0004]

Means for Solving the Problems Accordingly, the present inventors have:
As a result of earnest research to solve the above problems, poultry bred with a feed containing a specific natural spice, produce poultry eggs that greatly reduce the fish odor of conventional poultry eggs,
Furthermore, we found that this poultry egg produces a rich flavor,
The present invention has been completed.

As a technique for adding natural spices to poultry feed, if the poultry feed for meat is mixed with natural spices and raised, the fat content of the resulting chicken will decrease and the oiliness will be reduced, and it will be uncomfortable. The meat odor is reduced and the flavor is improved,
Moreover, it has been reported that the freshness-retaining power is improved (Japanese Patent Laid-Open Nos. 5-276878, 6-14723, 7-31382, and 7-79709). However, the above-mentioned technique is aimed solely at improving the properties of chicken by feeding natural spices, and the effect of feeding natural spices on chicken eggs has not been examined. In particular, JP-A-6-
Japanese Patent No. 14723 describes a method of feeding a feed containing garlic, ginger, oregano and cinnamon to feed poultry for meat production. On the contrary, the poultry eggs that were found to have a bad taste.

Further, Japanese Patent Laid-Open No. 6-253749 discloses an oily flavor essence dissolved in an organic solvent, and US Pat. No. 4,880,639 describes essential spices of natural spices to poultry to give poultry eggs. A method for imparting a scent has been reported. However, in the case of a feed containing such an oily flavor essence or essential oil, there are problems that the aroma is not sufficiently transferred to poultry eggs and that the flavor content decreases during storage.

Under such circumstances, the present inventor has surprisingly found that poultry raised by feeding a feed containing the following specific natural spices produces eggs with an excellent flavor. It was

[0008] Therefore, the present invention is at least one selected from the group consisting of the family Omeletaceae, Brassicaceae, Rutaceae, Sesaceae, Pepperidae, Seriaceae, Fusarium, Solanaceae, Lamiaceae, Lauraceae and Ginger. The present invention provides a poultry feed for egg collection to which seeds of natural spices are added. The present invention also provides a method for feeding the above-mentioned poultry feed for egg collection and raising the poultry for egg collection.

Furthermore, the present invention provides an egg produced by poultry raised with natural spices and a food produced using the egg.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a natural spice refers to a plant itself containing a spice component, a dried product, a crushed product and a molded product thereof, and includes essential oils extracted from these natural spices. Absent.

The natural spices used in the present invention are selected from the group consisting of narcotics, brassicas, citrus family, sesame family, pepper family, aeri family, Myrtaceae family, Solanaceae family, Lamiaceae family, Lauraceae family and Ginger family. As specific examples, nutmeg, mace, mustard, tarragon,
Sesame, black pepper, white pepper, fenugreek, anise seed, celery seed, caraway, coriander, cumin, fennel, deal, parsley,
Paprika, cloves, allspice, red chilly,
Examples include marjoram, rosemary, oregano, sage, thyme, laurel, basil, savory, cinnamon, turmeric, cardamom and ginger.

The poultry feed for egg collection of the present invention may contain one or more of the above natural spices in combination. The natural spice can be blended in the form of the collected plant as it is, a dried product thereof, a pulverized product thereof, or a pellet thereof or the like alone or together with an excipient. However, the essential oils extracted from these natural spices have poor stability in feed and the like, and the sufficient effect of the present invention cannot be obtained.

When the natural spices are mixed with the poultry feed for egg collection, the amount of the spices to be mixed depends on the kind of the natural spice, its form, the kind and age of the poultry to be fed and raised, the flavor required for the eggs to be produced, the egg Although it varies depending on the use and the like, it is preferable to add 1 to 6% by weight (hereinafter referred to simply as%) in the feed in terms of dry matter. Here, if the content of the natural spice is 1% or less, the effect of improving the flavor of eggs produced by the poultry fed and fed is not sufficient, and even if 6% or more of the natural spice is added, it is more than that. The flavor is not improved and it is not preferable in terms of nutritional balance.

When the natural spice is mixed in the feed, it can be mixed in the same manner as other raw materials, but since the amount of the natural spice is small, the natural spice is mixed with a part of the feed raw material in advance. It is preferable to prepare it as a feed additive, and add and mix it with the rest of the feed raw material since the natural spice can be uniformly blended.

The feed raw material to which the natural spice is added in the present invention is not limited at all, and is generally used in consideration of the kind of poultry, the age, the flavor required for eggs produced by poultry, and the like. Raw materials are used as appropriate. Such raw materials include cereals such as corn, mylo, barley and wheat; bran such as bran; vegetable oil meal such as soybean oil meal and cottonseed oil meal; fish meal, meat meal, chicken meal; animal feed such as bone meat meal, Animal fats and oils such as lard and beef tallow; salt; silicic acid anhydride; various vitamins; minerals such as calcium carbonate and tribasic calcium phosphate; amino acids and the like. The poultry feed for egg collection of the present invention is produced by adding and mixing a natural spice to the above raw material to form a pellet, mash or crumble.

When the feed of the present invention is fed to poultry for egg collection, the method is not particularly limited and can be carried out by a usual method. Regarding the feeding period, in order to sufficiently achieve the object of the present invention, it is advisable to continuously feed from about 14 days before the start of spawning to the end of spawning. Further, poultry feeding the feed of the present invention, it is necessary to be poultry for egg collection in order to achieve the object of the present invention, for example, chickens, quails, cob chicken, ducks and the like, Among them, chicken is preferable.

Eggs produced by poultry bred by the method of the present invention have a sufficiently improved flavor even by the conventional cooking method, but the eggs of the present invention eliminate the unpleasant odor, and therefore, in particular, Foods whose flavor is subtly affected, such as steamed eggs, custard cream, custard pudding,
It is used for the production of mayonnaise and gives good results.

[0018]

Although the details of the flavor improving action of chicken spices by the natural spices in the present invention are not necessarily clear, the active ingredients of the natural spices taken up by the poultry for egg collection by the natural spices are eggs, mainly the fat part of the yolk. It is considered that the flavor of eggs is improved by shifting to. Therefore, by selecting the type and amount of natural spices to be fed,
Eggs with different flavors can be produced.

[0019]

The present invention will be described below with reference to examples, but the present invention is not limited thereto.

Examples 1 and 2 Feeding the natural spice-added feed of the present invention and an ordinary feed were used to raise laying hens, the spawning results and the howe unit were measured, and a sensory test was conducted on the flavor of the obtained hens. It was

(1) Preparation of feed Example 1: Basic feed having the composition shown in Table 1 (hereinafter simply referred to as "basic feed") to which 2% of crushed nutmeg was added Example 2: Basic feed with cinnamon 2% of crushed product of Comparative Example 1: Basic feed itself

[0022]

[Table 1]

(2) Breeding method: Forty-five 362-day-old hens (Decarb TX-35) were prepared, and each chicken was housed in a cage and divided into 3 wards so that 15 hens per ward. It was The chickens in each plot were fed with the feeds of Examples 1 and 2 and Comparative Example 1, respectively, and raised for 3 weeks to collect eggs. Table 2 shows the egg-laying results of each group for 3 weeks after the start of the test, and Table 3 shows the egg Hau units produced by the chickens of each group for 3 weeks after the start of the test. As a result, no significant difference was found in the spawning results and Hau unit in each section, and no difference was found in the shape of the egg contents.

[0024]

[Table 2]

[0025]

[Table 3]

(3) Sensory test of chicken eggs Eggs obtained from each of the hens raised by the above method were compared in flavor. As an evaluation method, each chicken egg was steamed, custard pudding, custard cream and mayonnaise, and then subjected to a sensory test. For ranking evaluation of sensory tests of custard pudding, custard cream, and mayonnaise, Kenda 11's test method for conformity [Zenichiro Kurita: Sensory test handbook, Co., Ltd.]
Nikkan Giren Publishing Co., Ltd., pp. 297-306].

(A) Steamed egg Cooking method 1). Add the same amount of water to the egg and whisk. 2). Add 0.1% salt to the total amount of 1 and mix well. 3). Strain 2 with a net and remove the lumps etc. 4). Transfer 3 into a container and steam in a steamer on low heat for about 15 minutes. Sensory evaluation results With respect to the scent and taste, 10 panelists ranked and evaluated, and a match test was performed. As a result, the agreement coefficient is 0.3
At 700, a difference was observed at a significance level of 5% in Example 1 → Example 2 → Comparative Example 1 in order of weak odor. Further, the chicken egg of Example 1 had a richer flavor than the chicken egg of Comparative Example 1, and the chicken egg of Example 2 had a peculiar taste and a pale taste compared to the chicken egg of Comparative Example 1.

(B) Custard pudding Cooking method Material: 100 g of chicken egg, 30 g of sugar, 200 g of milk 1). Apply a thin layer of butter to the inside of the mold. 2). Mix milk and sugar and heat over heat until the sugar melts (50-60 ° C) 3). Mix in the egg that has been disentangled 2 little by little, and strain with a net to remove fluff. 4). Transfer 3 to the container and steam over low heat for about 15 to 20
Steam for minutes. Sensory evaluation results 9 panelists ranked and evaluated the scent and taste,
A match test was performed. As a result, the agreement coefficient is 0.3383
In order of weak odor, Example 2 → Example 1 → Comparative Example 1
, A difference was recognized at a significance level of 5%. Comparative Example 1
The chicken egg of Example 1 had a rich flavor and particularly strong sweetness as compared with the chicken egg of Example 1. The chicken egg of Example 2 had a light flavor, richness, no persistent taste, and a strong milk flavor.

(C) Custard cream Cooking method Materials: 500 g of milk, 130 g of granulated sugar, 18 g of corn starch, 17 g of soft flour, 90 g of egg yolk 1). Mix granulated sugar and egg yolk in a pan until white. 2). Add a small amount of milk to 1 and mix well. 3). Furthermore, add cornstarch and soft flour sifted to 2 and mix. 4). Add milk warmed to about 40 ℃ to 3 little by little so as not to fool. 5). Heat 4 over medium heat and cook with stirring until gelatinized. Sensory evaluation results 11 panelists ranked and evaluated the scent and taste,
A match test was performed. As a result, the coefficient of coincidence 0.0406
In order of weak odor, Example 2 → Example 1 → Comparative Example 1
, A difference was recognized at a significance level of 5%. Comparative Example 1
In comparison with the chicken egg of Example 1, the chicken egg of Example 1 had no odor peculiar to the chicken egg, had a rich flavor and had a heavy weight, and had a strong sweetness, but did not remain behind. The chicken egg of Example 2 had no unpleasant taste and flavor, a light flavor, and a good sweetness, and did not have a persistent stickiness.

(D) Mayonnaise Cooking method Materials: 75 g of vegetable oil, 15 g of egg yolk, 10 g of vinegar, salt 2
g, sugar 1 g 1). Add salt and sugar to egg yolk and mix well. 2). Add vegetable oil little by little to 1 and stir. 3). When it becomes a paste, add vinegar and adjust the viscosity. Results of sensory evaluation 9 panelists ranked and evaluated the scent and taste to test the agreement. As a result, with a coefficient of coincidence of 0.1440, in the order of weak odor, Example 2 → Example 1 → Comparative Example 1,
A difference was recognized at a significance level of 5%. Further, the egg of Example 1 has a slightly stronger scent than the egg of Comparative Example 1 but has a rich flavor, and the egg of Example 2 eliminates the odor peculiar to the egg.
The flavor of the seasoning was evaluated as good.

Example 3 Feeding cinnamon pulverized product-added feed, cinnamon essential oil-added feed and normal feed were used to raise poultry for egg collection, and the egg-laying performance and the cinnamaldehyde content in the egg yolk of the obtained eggs were measured. A sensory test was conducted on the flavor of chicken eggs.

(1) Preparation of feed Example 3: Basic feed containing 2% of ground cinnamon crushed product (cinnamaldehyde content 650 mg / 100 g) Comparative Example 2: Basic feed cinnamon essential oil (cinnamaldehyde content 66,000 mg / 100 g) added 0.02% Comparative Example 3: Basic feed itself

(2) Breeding method: Forty-five 350-day-old hens (Decarb TX-35) were prepared, and each chicken was housed in a cage and divided into 3 wards so that each ward has 15 hens. It was Example 3 for chickens in each ward,
Each of the feeds of Comparative Examples 2 and 3 was fed and raised for 4 weeks to collect eggs. Table 4 shows the spawning results of each group for 4 weeks from the start of the test. In addition, four weeks after the start of the test, 10 eggs were randomly selected from each section, egg yolks were collected and mixed, and the content of cinnamaldehyde therein was measured. The results are as shown in Table 4.

[0034]

[Table 4]

(3) Sensory test of hen's eggs Eggs obtained from the respective hens raised by the above method were compared in flavor. As an evaluation method, each chicken egg was made into custard cream in the same manner as in Example 1, and then a sensory test was performed. The ranking evaluation was performed in the same manner as in Example 1.

Results of Sensory Evaluation Compared to those of Comparative Example 3, those of Example 3 and Comparative Example 2 were
Although the flavor was light and the sweetness was outstanding, the one in Example 3 had no harshness and the flavor was mellow, whereas the one in Comparative Example 2 had a sweetness but a slight stimulus. Was felt. In addition, ranking evaluation was performed by 12 panelists, and a matching coefficient of 0.2708 was obtained.
→ In Comparative Example 2 → Comparative Example 3, a difference was recognized at a significance level of 5%.

Reference Example 1 The feeds of Example 3 and Comparative Example 2 were placed in a poultry house 16-25.
The samples were stored at 0 ° C and changes in the cinnamaldehyde content in the feed were measured over time. The results are shown in Table 5, and the one of Example 3 was stable with time, but the one of Comparative Example 2 was unstable and the cinnamaldehyde content significantly decreased with time.

[0038]

[Table 5]

Examples 4 to 6 Nutmeg crushed product and / or cinnamon crushed product-added feed,
Feeding garlic pulverized material-added feed and normal feed were used to raise poultry for egg collection, the egg-laying performance was measured, and a sensory test was performed on the flavor of the obtained chicken eggs.

(1) Preparation of feed Example 4: Same as Example 2 Example 5: Same as Example 1 Example 6: Basic feed to which 1% of crushed cinnamon and 1% of crushed nutmeg were added. Example 4: Basal feed containing 2% garlic crushed product Comparative Example 5: Basal feed itself

(2) Breeding method: 75 325-day-old hens (Decarb TX-35) were prepared, and each chicken was placed in a gauge and divided into 5 wards so that 15 hens per ward. It was Example 4 for chickens in each ward
6 and Comparative Examples 4 and 5 were fed respectively, and 4
Raised for a week and collected eggs. Table 6 shows the egg-laying performance of each group for 4 weeks from the start of the test. As a result, no significant difference was found in the spawning results in each section.

[0042]

[Table 6]

(3) Sensory test of hen's eggs Eggs obtained from each hen raised by the above method were compared in flavor. As an evaluation method, a sensory test was performed on each raw egg of chicken eggs and the prepared custard cream in the same manner as in Example 1. The ranking evaluation was performed in the same manner as in Example 1.

(A) Raw Eggs The aroma and taste were ranked and evaluated by 13 panelists, and the agreement was tested. As a result, the agreement coefficient is 0.2
At 615, a difference was recognized at a significance level of 1% in the order of weak odor in Example 5 → Example 6 → Example 4 → Comparative Example 5 → Comparative Example 4. In Example 4, the flavor was mellow and light, and in Example 5, the flavor was rich, but there was no dislike, and the evaluation was good. In Example 6, the flavor was strong but not persistent. In Comparative Example 4, a peculiar odor was recognized, and Comparative Example 5
There was no persistence, but a peculiar odor was recognized.

(B) Custard cream With respect to the scent and taste, 13 panelists ranked and evaluated the conformity. As a result, the agreement coefficient is 0.2
At 130, a difference was recognized at a significance level of 5% in the order of weak odor in the order of Example 4 → Example 6 → Example 5 → Comparative Example 5 → Comparative Example 4. Further, in Example 4, the flavor was not unpleasant and the sweetness was enhanced, and in Example 5, the flavor was rich and the thickness was felt, and in Example 6, the flavor was light and moderately thick. Comparative Example 4 had a slight dislike, and Comparative Example 5 had a slight odor.

[0046]

EFFECT OF THE INVENTION Eggs produced by poultry raised by feeding the poultry feed for egg collection to which the natural spice of the present invention has been added, do not have the fishy odor of conventional eggs and have a rich flavor. Has the effect of being added.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Noboru Ishihara 19-12 Nihombashi Koamicho, Chuo-ku, Tokyo Within Nisshin Seifun Co., Ltd. (72) Nobuyuki Arai 1242 Nishiguchi, Nishinasuno-machi, Nasu-gun, Tochigi Prefecture 5 Niss Research Institute, Nisshin Seifun Co., Ltd. (72) Inventor Ryozo Nakahara 1-4-3-33-405 Nishimidoka, Toyonaka City, Osaka Prefecture (72) Inventor Yoshihiro Kawachi 1922-323 (72) Invention, Noji Town, Kusatsu City, Shiga Prefecture Sachiko Tanaka 3-24-19, Tsunoe-cho, Takatsuki-shi, Osaka Prefecture (72) Inventor Akiko Kami 4-17-17 Shoei-cho, Toyonaka-shi, Osaka Prefecture

Claims (7)

[Claims] 1. At least one natural spice selected from the group consisting of lacustaceae, brassicaceae, citrus family, sesame family, pepper family, seriaceae family, Myrtaceae family, solanaceae family, Lamiaceae family, Lauraceae family and Ginger family. A poultry feed for egg collection, comprising the addition of: 2. Nutmeg, mace, mustard, tarragon, sesame, black pepper, white pepper, fenugreek, anise seed, celery seed, caraway, coriander, cumin, fennel, deal, parsley, paprika, cloves, allspice, red chilly. , Marjoram, rosemary, oregano, sage,
An egg-laying poultry feed characterized by the addition of at least one natural spice selected from the group consisting of thyme, laurel, basil, savory, cinnamon, turmeric, cardamom and ginger. 3. A poultry feed for egg collection, which is obtained by adding nutmeg and / or cinnamon. 4. A method for breeding poultry for egg collection, which comprises feeding and feeding the poultry feed for egg collection according to claim 1. 5. An egg produced by poultry bred by the method according to claim 4. 6. A food produced using the egg according to claim 5. 7. The food according to claim 6, which is selected from steamed eggs, custard cream, custard pudding and mayonnaise.