CN108850659B

CN108850659B - Laying hen laying period feed capable of prolonging egg shelf life and preparation method thereof

Info

Publication number: CN108850659B
Application number: CN201811149268.6A
Authority: CN
Inventors: 王玉璘; 郑鑫; 邵彩梅; 郭耀棋; 张鑫; 王继苹; 刘敏跃; 韩金; 封伟杰
Original assignee: Hefeng Food Co ltd
Current assignee: Hefeng Food Co ltd
Priority date: 2018-09-29
Filing date: 2018-09-29
Publication date: 2022-03-04
Anticipated expiration: 2038-09-29
Also published as: CN108850659A

Abstract

The invention belongs to the technical field of feed compositions, and particularly relates to a laying hen laying period feed capable of prolonging the shelf life of eggs and a preparation method thereof, and long shelf-life high-selenium eggs obtained by feeding the feed. The feed comprises the following raw materials of 20-35 parts of corn, 5-8 parts of soybean meal, 2-5 parts of expanded soybean, 3-8 parts of expanded flaxseed, 3-8 parts of corn protein powder, 2-4 parts of sesame meal, 3-8 parts of rice bran, 1-3 parts of pepper residue, 0.5-1.0 part of palm kernel oil, 1-5 parts of malt root, 0.8-2 parts of biological fermentation feed, 0.03-0.05 part of Youkubao, 0.025 part of yeast selenium and the like. And the biological fermentation feed is prepared by mixing and fermenting bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae. The feed is used for raising laying hens, so that the selenium content in eggs is higher than 22.85ug per egg, the shelf life reaches 80 days at 4-8 ℃, and the shelf life reaches 50 days at normal temperature.

Description

Laying hen laying period feed capable of prolonging egg shelf life and preparation method thereof

Technical Field

The invention belongs to the technical field of feed compositions, and particularly relates to a feed for laying hens in an egg laying period, which prolongs the shelf life of eggs, a preparation method of the feed, and long shelf-life high-selenium eggs obtained by feeding the feed.

Background

The egg is high-quality proteinogen, contains rich protein, vitamin B group and trace elements, the yolk contains DHA, lecithin, lutein and the like, the human body absorption rate reaches more than 98 percent, and the egg has the edible effects of strengthening brain, benefiting intelligence, protecting liver, delaying senility and the like; the concept and standard of egg shelf life is that shelf life refers to the length of time a product can be accepted and meet customer quality requirements. After a certain period of storage, the food product has reached an undesirable state with respect to one or more of its quality attributes, in which it is not suitable for sale on the shelf, i.e. the so-called shelf life of the product has been reached. The shelf life of eggs refers to the time that fresh eggs can keep the quality unchanged after being produced and packaged and finally reach the hands of consumers through circulation links such as transportation, sale and the like. In the united states, egg shelf life is typically limited to 45 days and requires that the eggs be stored below 7 ℃ during the sterilization, transportation and sale. The standard of the shelf life of the eggs is not established in China. The indexes for measuring the shelf life of the eggs usually comprise Haff units, air chamber height, mass loss rate, yolk coefficient, microorganism content and the like. Egg, as a living material, has its internal quality gradually decreased since it left the mother. The change of the egg quality comprises physical change, chemical change, change caused by microorganism and the like. As the storage time is prolonged, the quality of the fresh eggs, the half unit, the content of volatile basic nitrogen and the like are obviously negatively correlated (P)<0.01) and is significantly positively correlated with the cell variation (P)<0.01). The changes of egg quality indexes of eggs stored for 30 days under different storage temperature conditions, such as air chamber depth, yolk index, concentrated egg white content, volatile basic nitrogen content and the like, are researched by the Chenjian Feng and the like. Liu Hui Zhen et al studied the correlation between egg quality and storage time at room temperature. When the egg is stored for 21 days at normal temperature and refrigerated for 56 days at low temperature, a small amount of concentrated egg protein is hydrated under the action of enzyme, so that the Hawski value cannot be measured. The quality loss rate is the quality loss ratio of the eggs before and after storage, and is an important index for measuring the economic value of the egg quality. The rate of quality loss of eggs increases with increasing storage temperature. When stored at 25 ℃ for 27 days,the egg mass loss rate is 11.22%, the mass loss rate of the unpacked eggs after being stored at the temperature of 25 +/-1 ℃ for 28 days reaches 10%, and the mass loss rates of the unpacked eggs and the liquid paraffin coated eggs after being stored at room temperature for 28 days are 11% and 9.2% respectively; rocculi et al studied eggs of brown shell eggs packaged at 25 ℃ under modified atmosphere conditions to obtain unpackaged eggs stored at 25 ℃ for 28 days with a mass loss of 6%. The quality loss rate of the eggs obtained by different researchers is different due to factors such as storage temperature and humidity conditions, egg size, eggshell thickness and air hole number. The yolk coefficient is the ratio of the yolk height to the yolk diameter, and a plurality of scholars at home and abroad use the index to detect the internal quality of the eggs. The research of Zhangyuhua et al shows that the coefficient of yolk is in a descending trend along with the prolonging of the storage time, and the coefficient of yolk of the eggs stored at low temperature is obviously reduced less than that of the eggs stored at room temperature. The measurement of the quality index of the eggs by Chenjianfeng et al shows that the yolk index of the eggs after being stored for 30 days at 8 ℃ is 0.294, the eggs have no obvious putrefaction characteristics, but the yolk index is only 0.212 when being stored at 20 ℃, and the eggs have obvious putrefaction odor. Eggs are high-moisture and high-nutrient foods, and are easily polluted by harmful microorganisms in the storage process to cause spoilage. The microorganisms are mainly bacteria, and are divided into two types of egg shell surface and egg interior, and mainly comprise escherichia coli, salmonella and the like. The research of Lijunmei and the like finds that the total number of bacteria on the surface of the eggshell of eggs of different brands is 9.315 multiplied by 10 in the early storage period²-1.367×10⁴CFU/one, and is on the rising trend with longer storage time. The total number of bacterial colonies of the shell and the content of the egg is increased along with the increase of storage time under the condition of room temperature in summer, the total number of coliform groups of the egg white and yolk mixture is continuously increased along with the increase of storage time from 8 days, and the egg is completely deteriorated on 25 days. The detection rate of salmonella in eggs is high when the temperature is high and the eggs are stored for a long time, and the salmonella can permeate egg shells and shell membranes to infect egg contents when the eggs are stored for 3 days at 25 ℃. At present, the domestic situation is that about 7-10 days are needed for the egg production day to reach supermarkets and markets, and the storage time of consumers is generally 1 month or more.

At present, a large amount of domestic and foreign data are consulted, and reports on research aspects related to feed nutrition and shelf life are few.

104397362A invention discloses a preparation process of rosemary powder and application thereof in layer feed, which adopts refrigeration air-drying and ultramicro freezing and crushing processing technology at the temperature lower than 0 ℃, so as to release bioactive substances in rosemary leaves to the greatest extent, and the rosemary powder is used as a feed additive for high-yield layers to improve the egg yield and egg quality of the layers. However, the freshness of the egg product is not superior to that of the fresh egg sold in the market, the half unit is low, only 78.06-83.83, which indicates that the relative egg white height is low, the water content of the egg is high, and the shelf life is correspondingly short; the rosemary powder is not a raw material in the feed raw material catalogue of the Ministry of agriculture of the people's republic of China, and is not allowed to be used in the feed; the raw material has few sources, and the raw material process is not clear, so the raw material is difficult to be used in the feed.

105124244A discloses a laying hen feed additive for increasing egg yield, which is prepared by comprehensively utilizing coconut shells, and is prepared from the following raw materials in parts by weight: 20-25 parts of eggplant, 13-16 parts of pearl barley, 10-12 parts of rape, 6-7 parts of sesame paste, 4-5 parts of coffee grounds, 2-3 parts of lard, 15-17 parts of orange peel, 9-12 parts of clove, 6-7 parts of liquorice, coconut shell, lactic acid bacteria, 0.2mol/L hydrochloric acid, 60% ethanol, acetone and a proper amount of water. The invention shows that the egg yield and egg quality of the laying hens can be improved, the shelf life of eggs is prolonged, and the feed reward and the egg laying performance of the laying hens are obviously improved. The coconut shell of the invention is not a raw material additive in feed additive variety catalog (2013) published by Ministry of agriculture of the people's republic of China 2045, or a raw material in feed raw material catalog (1773) published by Ministry of agriculture of the people's republic of China, and cannot be applied to feed; the single additive in the feed hardly achieves the aim of prolonging the shelf life, and the invention of the patent is only aimed at improving the egg yield, which is different from the research aim of the invention.

The invention 'a premixed feed for laying hens' egg producing period 'with publication number 06360042A discloses a premixed feed for laying hens' egg producing period, which comprises the following components: 15-23 parts of vitamin, 40-56.5 parts of trace element, 45-60 parts of amino acid, 44.5-59 parts of additive and 855.5-1050 parts of feed carrier. The compound feed is mixed with corn, soybean meal and stone powder to prepare the compound feed which is specially used for laying hens in the laying period. The special design of the vitamins ensures that the nutrition of the eggs is more balanced, and the eggs are not easy to deteriorate during storage, so that the shelf life is longer; the organic zinc and manganese can improve the tibial zinc deposition, intestinal mucosa zinc deposition and organism immunity of the laying hens; the thickness of the eggshell can be increased by adding organic trace elements and inorganic salts in a matching way. Meanwhile, the feed is rich in DHA and is converted into eggs rich in DHA in the form of lecithin, so that the feed is free of fishy smell and is more beneficial to human body utilization. However, the shelf life of the eggs is determined by the egg quality of fresh eggs, and the egg quality comprehensive system nutrition of the eggs is related, such as antioxidant nutrition, disease resistance nutrition and egg white concentration nutrition, so that the purpose of prolonging the shelf life of the eggs is difficult to achieve by adopting a single vitamin special design.

The australian health and medical committee recommended in 2006 that the optimal ratio of omega-6/omega-3 PUFAs in the human diet was (2-4): 1. the average ratio of ω -6/ω -3 is now recommended by the Japan Kadsura as 4: 1, but no relevant report is found in China.

The content of fatty acid in the eggs is high, and the egg products rich in omega-6 polyunsaturated fatty acid are easy to oxidize and have short shelf life. Fatty acid oxidation is mainly the rancidity of fat tissues caused by the oxidation of unsaturated fatty acids, which causes the loss of the nutritional value of eggs, the reduction of the sensory properties and the formation of potential toxic substances, thereby affecting the quality of the eggs and reducing the shelf life. Charenzhi (2016) disclosed the following on the twelfth animal nutrition division: polyunsaturated fatty acid is easy to oxidize, and saturated fatty acid is not easy to oxidize; as the conventional feed for laying hens uses raw material sources such as rice bran oil, corn oil, lard oil and the like, and the fat composition corn provides more than 60% of fat source, the ratio of omega-6/omega-3 is difficult to reduce, and the omega-6/omega-3 in the conventional eggs is mostly distributed between 10-20:1, so that the conventional feed is easy to oxidize and the conventional eggs are easy to deteriorate. The antioxidant effect of egg is improved by adding alpha-tocopherol (vitamin E) into diet, and the organoleptic properties of meat accompanied with alpha-tocopherol is influenced by the addition amount of the alpha-tocopherol in diet, the unsaturation and oxidation of oil in diet, the physiological state of animal and net oxidation balance in meat. VE has the functions of interrupting lipid oxidation chain reaction, eliminating free radicals, controlling the sensitivity of meat lipid oxidation and improving meat quality. VE as an antioxidant protects fat from oxidative damage (Tappel, 1962), and in particular protects against polyunsaturated fatty acids in biofilm phospholipids and plasma proteins (Barton et al, 1993). The phenolic hydroxyl group of the tocopherol reacts with the organic peroxide group to generate stable fatty hydroperoxide and tocopherol peroxide group (VE free radical), thereby effectively breaking peroxide chain and protecting fat from being attacked by free radical. At present, the price of vitamin E is high, the using amount of the vitamin E in commercial layer feed is lower than 20mg/kg, and the synthetic vitamin E is easy to be utilized when suffering from oxidative stress, so that the deposition in eggs is obviously reduced. Vitamin E is rapidly utilized when stress and disease occur, and thus the conventional feed shows a weak point in anti-oxidative stress.

In the study on the structural stability of cell membranes of rats, Shenhuijing et al (2001) indicate that under low oxygen partial pressure, beta-carotene is a special chain-breaking antioxidant and can react irreversibly with peroxy radicals to form stable carbon-nuclear free radicals, and the carbon-nuclear free radicals can react reversibly with oxygen to form a new peroxy free radical. Because the carbon nuclear free radical is quite stable, when the oxygen partial pressure is reduced, the reaction can fully move towards the carbon nuclear free radical, the concentration of the oxidation free radical is effectively reduced, and the low-activity carbon nuclear free radical can react with another peroxidation free radical to be eliminated. The oxidation stability of fatty acid in egg yolk is studied, the Peroxidation Index (PI) is used as one index for measuring the peroxidation susceptibility of the fatty acid, and Cortinas (2003) and the like recommend the following: PI ═ PI (monoene fatty acid content × 0.025) + diene fatty acid content × 1) + (triene fatty acid content × 2) + (tetraene fatty acid content × 4) + (pentaene fatty acid content × 6) + (hexaene fatty acid content × 8). Higher PI values result in higher susceptibility to fatty acid oxidation.

Dietary factors can contribute to oxidative imbalance, such as presence of mycotoxins, high levels and ratios of polyunsaturated fatty acids, oxidative rancidity of unsaturated lipids, mineral antagonism, addition of low levels of vitamins, and the like.

The shelf life of brand eggs sold in the market at present is marked as 40 days, but in many cases, the eggs are stained with shells, loose yellow and thin egg white after being bought back for 20-30 days; the invention aims to solve the problem of reducing the oxidation degree of fatty acid and prolonging the shelf life of eggs on the premise of ensuring the nutrition of the eggs.

Disclosure of Invention

The enrichment efficiency of various nutrients in the feed in eggs is high, and the reduction of the oxidation degree of the fatty acid in the eggs is feasible by changing the combination of nutritional factors. The invention mainly solves the problem of short shelf life caused by factors such as easy yellowing and deterioration of eggs, adopts the theory of systematic nutrition, systematically solves the problem of egg quality in the aspects of feed nutrition such as nutrition means, disease resistance improvement, intestinal health state improvement and the like, improves the maximum digestibility and deposition rate of nutrients, enhances the antioxidant performance, enriches multiple antioxidant factors such as selenium, vitamin E, beta-carotene, fatty acid balance and the like in eggs, and achieves the aim of prolonging the shelf life of the eggs. The present invention solves the following problems: the anti-oxidation function of the feed is enhanced, so that anti-oxidation factors are maximally enriched in eggs, and the egg deterioration time is prolonged; secondly, the functions of intestinal mucosa are promoted, intestinal injury is avoided, disease resistance is improved, and the maximum nutrient digestibility and deposition rate are improved; thirdly, the omega-6/omega-3 PUFA proportion design is scientific and reasonable, and the optimal deposition amount in the eggs is achieved; fourthly, the ideal amino acid nutrition is scientifically and reasonably designed, the egg white concentration and the Hafu unit are effectively improved, the water content of the eggs is reduced, and high-quality and safe egg products are produced. The feed for laying hens, which prolongs the shelf life of eggs, can be prepared by scientifically compounding various raw materials and nutrients.

In order to achieve the purpose, the invention adopts the following technical scheme:

a laying hen laying period feed for prolonging the shelf life of eggs is prepared from the following raw materials in parts by weight:

20-35 parts of corn, 15-30 parts of barley, 5-8 parts of soybean meal, 2-5 parts of expanded soybean, 3-8 parts of expanded linseed, 3-8 parts of corn protein powder, 2-4 parts of sesame meal, 3-8 parts of rice bran, 1-3 parts of pepper residue, 0.5-1.0 part of palm kernel oil, 1-5 parts of malt root, 0.8-2 parts of biological fermentation feed, 0.03-0.05 part of Youkubao, 0.025 part of yeast selenium, 0.01-0.02 part of vitamin E, 0.02-0.04 part of beta-carotene, 0.05-0.1 part of natural lutein, 0.45-0.67 part of amino acid, 0.01-0.015 part of protein zinc, 0.01-0.015 part of protein manganese, 0.01-0.02 part of 1 ten thousand phytase unit, 0.03-0.05 part of choline chloride, 0.03-0.08 part of betaine, 0.05-0.08 part of complex enzyme preparation, 0.05-8.10 parts of stone powder, 0.5-0.8 part of calcium hydrophosphate, 0.3-0.4 part of salt and 0.5 part of compound premix.

Furthermore, the nutrition index of the laying hen feed in the laying period is set to be 3.2-4.0:1 of omega-6/omega-3 PUFA.

Further, the amino acids are at least two of lysine, methionine, threonine or tryptophan;

preferably, the amino acid is lysine, methionine, threonine and tryptophan in a mass ratio of lysine: methionine: threonine: tryptophan is mixed uniformly at a ratio of 1:0.5-0.6:0.3-0.61: 0.11-0.15.

Further, the compound premix: Q/HF J02.03-2012, manufactured by Liaoning Hefeng stockbreeding GmbH, the product approval number is Liaogao preford (2013) 003024; the product comprises composite vitamins and trace elements, is sold in the market under the trademark Hefeng. The composite premix comprises the following components: 15000mg/Kg of iron, 3000mg/Kg of copper, 20000mg/Kg of zinc, 24000mg/Kg of manganese, 60mg/Kg of selenium, 100mg/Kg of iodine, 1600KIU of vitamin A, 600KIU of vitamin D, 320mg/Kg of vitamin E, K of vitamin₃200mg/Kg, vitamin B₁200mg/Kg, vitamin B₂880mg/Kg, vitamin B₆600mg/Kg, vitamin B₁₂2.0mg/Kg, 6000mg/Kg of nicotinic acid, 800mg/Kg of pantothenic acid, 100.0mg/Kg of folic acid and 5.5mg/Kg of biotin;

further, the 1 ten thousand units of phytase: beijing Xin ocean technology development Limited, production license number is Fei Tian (2012)0017, approved article number: kyo feed (addi) character (2012) 403711; the main component is phytase; is available on the market;

further, the complex enzyme preparation: shenyang fengmei biotechnology limited, with production license number of feeder (2011)1986, approval document number: liaoning (Tian) shaped (2011) 040008; the main components are as follows: 3000U/g xylanase, 800U/g mannase, 2000U/g acid protease, 800U/g lipase, 300U/g amylase and 400U/g glucanase; is available on the market;

further, the you kebao: italian schwaral, (2011) gavage standard No. 328; the effective components of the product are as follows: 75% of hydrolyzed tannic acid; the main functions are as follows: natural antioxidant property, astringing to control diarrhea;

further, the biological fermentation feed comprises the main active components of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici, saccharomyces cerevisiae and metabolites thereof, wherein the content of viable bacteria of the bacillus coagulans is more than or equal to 10⁸CFU/g, the content of crude protein in the finished product is more than or equal to 20%, the water content is less than 10%, the pH value is 4.0-5.5, the total acid content is 2-15%, and the finished product has obvious acid fragrance.

The preparation method of the biological fermentation feed comprises the following steps:

1. the method comprises the following steps of (1) carrying out streak inoculation on a preserved strain bacillus coagulans CGMCC No.1.3220 in tryptone agar, carrying out streak inoculation on lactobacillus plantarum CGMCC No.1.3 and pediococcus acidilactici CGMCC No.1.2696 in lactobacillus agar (MRS), and carrying out streak inoculation on saccharomyces cerevisiae CGMCC No.2.1792 in potato glucose agar (PDA) at 30 ℃ for culturing for 48 hours until an obvious single colony grows out;

2. picking single colony on the culture medium of four kinds of bacteria, inoculating on 2L liquid tryptone, MRS, potato-glucose broth (PDB) culture medium, culturing at 30 deg.C and 200RPM for 48 hr in shaking table;

3. respectively inoculating the cultured liquid seed liquid into 500L liquid tryptone, MRS and PDB culture media, and culturing at 30 ℃ and 200RPM for 24 hours to obtain four probiotic bacteria liquids;

4. crushing and sieving corns by using a hammer mill, wherein the sieve plate has the aperture of 3mm, mixing the corns with soybean meal and rice bran meal according to the mass ratio of 1:2-4:5-7, and adding mixed bacterial liquid of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae, wherein the mixed mass ratio of the four bacterial liquids is 1:1-2:1-3:1-5, and the mass ratio of the total bacterial liquid to a fermentation substrate is 1: 2-4;

5. placing the mixed bacteria liquid and fermented material in a constant temperature fermentation tank, stacking, wherein the tank width is 4 m, the stacking height is 1-1.5 m, fermenting for 3-7 days at 30-40 deg.C, the pH value of the material is reduced to 4.0-5.5, and the contents of Bacillus coagulans, lactobacillus and yeast are respectively greater than or equal to 10⁸The CFU/g is the completion of the fermentation.

6. And (3) drying the fermented material in a fluidized bed until the water content is below 10%, thus obtaining the biological fermented feed.

The preserved strains are purchased from China general microbiological culture Collection center, and have the following characteristics:

bacillus coagulans CGMCC No. 1.3220: gram-positive, short rod-shaped, spore-forming, white protuberant colony on tryptone agar, good growth at 30-37 ℃, degradation of macromolecular protein and generation of small peptide active substances;

lactobacillus plantarum CGMCC No. 1.3: gram-positive, rod-shaped, non-spore-forming, milky white protuberant colony on lactobacillus agar culture medium, good growth at 30-37 deg.C, and utilization of oligosaccharide to produce metabolites such as lactic acid;

pediococcus acidilactici CGMCC No. 1.2696: gram-positive, spherical, non-spore-forming, milky-white protuberant colony on lactobacillus agar culture medium, good growth at 30-37 deg.C, and utilization of oligosaccharide to produce metabolites such as lactic acid;

saccharomyces cerevisiae CGMCC No. 2.1792: the fungus is white round protruding colony with smooth edge on a potato glucose agar culture medium, grows well at 25-30 ℃, can produce metabolites such as alcohol and the like by using glucose, and the solid culture has obvious aroma.

The invention also provides a preparation method of the laying hen laying period feed for prolonging the shelf life of eggs, which comprises the following steps:

accurately weighing the raw materials of the components according to the formula, crushing the raw materials according to a conventional layer processing method, sequentially adding the raw materials from large to small according to the weight parts, uniformly mixing, and processing to obtain the laying period feed for laying hens, wherein the laying period feed can prolong the shelf life of eggs.

The invention also provides a high-selenium egg with a long shelf life, wherein the selenium content in the egg is higher than 22.85ug per egg, the shelf life of the egg can reach 80 days at 4-8 ℃, and the shelf life of the egg reaches 50 days at normal temperature of 20-25 ℃.

The production method of the high-selenium eggs comprises the following steps: and feeding the laying hen egg-laying period feed for prolonging the shelf life of the eggs according to a conventional method in the egg-laying period of the laying hens.

Advantageous effects

The invention adopts the systematic nutrition theory, strengthens nutrition without adopting physical or chemical means, emphatically solves the problem of short shelf life caused by factors such as easy yellowing and deterioration of eggs caused by oxidative stress caused by various problems, and obviously prolongs the shelf life of the eggs. The egg with the shelf life prolonged has important significance: firstly, the egg product safety is realized, the high-quality egg product is provided, and the longer the shelf life is, the better the egg quality is; secondly, the supermarket can prolong the egg laying time without increasing the cost, so that the economic benefit can be improved, and the waste can be reduced; the traceable system of animal products is quickly implemented, and the safety problem of eggs is considered in the breeding industry and the circulation link and is urgent; thirdly, the anti-oxidation nutrition of the eggs is strengthened, so that the eggs do not need to be preserved by the traditional method of coating mineral oil during preservation and transportation, and the food safety is ensured from the feed nutrition perspective. There is a natural balance between the formation of free radicals in animals and the endogenous antioxidant capacity of animals. The endogenous antioxidant capacity of animals of Reactive Oxidative Metabolites (ROMs) produced by the normal metabolism of free radical cells is mainly composed of three classes of antioxidants (Miiler et al, 1993) the first class is antioxidase, represented by superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px); they are the main antioxidant defense system in cells and also the first defense system against ROMs such as oxides (ROO-), hydroperoxides and the like collectively. Glutathione peroxidase (GSH-Px) is selenium dependent. The second type is composed of protein antioxidants in the intracellular fluid, such as sulfhydryl-containing albumin, cysteine and homocysteine. The third class is small molecule chain-blocking antioxidants such as water-soluble vitamin C, glutathione and fat-soluble vitamin E. Conditions that cause oxidative stress are numerous and changes in disease, physiological, environmental and dietary conditions can lead to oxidative imbalances. The invention starts from the aspects of feed raw material selection, immunity, antioxidant nutrition and the like, solves the problem of oxidative stress caused by feed reasons, improves the enrichment amount of vitamin E and selenium in eggs, scientifically and reasonably adopts omega-6 and omega-3 PUFA proportion and other comprehensive system nutrition schemes to prolong the shelf life of the eggs.

The hydrolyzed tannin, natural beta-carotene and natural xanthophyll have immunity enhancing and antioxidant effects.

Palm kernel oil is rich in medium-chain fatty acids (C8: 0-C14: 0), has excellent digestion and absorption properties and physiological characteristics, and can be rapidly and directly transported to the liver to achieve high-efficiency oxidation function as an effective energy source. Has antibacterial and immunoregulatory effects.

Trophic physiological effects of the omega-6/omega-3 PUFA ratio balance: 1) an excess of omega-6 PUFA results in an increase in blood viscosity, vasospasm and vasoconstriction, while an increase in omega-3 PUFA can alleviate these symptoms. 2) The omega-6/omega-3 PUFA ratio balance affects the regulation of gene expression, 3) the omega-6/omega-3 PUFA ratio balance affects lipid metabolism. Omega-3 PUFA has a stronger inhibitory effect on fatty acids and fatty acid synthase than omega-6 PUFA. Duplus et al reported that AA and its metabolite prostaglandin E (PGE), especially prostaglandin E2(PGE2), rapidly react with and activate adipocyte transcription factors, activate adipocytes, promote their metabolism, and thus decrease body fat levels. Omega-3 PUFA has the functions of reducing low-density cholesterol and very low-density cholesterol and increasing high-density lipoprotein, and can transfer cholesterol from the cell to the liver because the high-density lipoprotein is a cholesterol form which is beneficial to health, so that the cholesterol is metabolized by the liver. 4) The appropriate omega-6/omega-3 PUFA ratio is critical for studying the immune function of an animal. Because both are metabolized in vivo by the same enzyme, a competing effect occurs in affecting the body's immune mechanisms.

Corn oil has a high linoleic acid (omega-6) content, and therefore the omega-6: omega-3 fatty acid ratio is high, while linseed is rich in linolenic acid (omega-3 fatty acid), and therefore the omega-6: omega-3 fatty acid ratio is very low. The optimum ratio of omega-6/omega-3 PUFA (polyunsaturated fatty acids) is reduced to (2-4): when 1, the egg oxidative deterioration degree is less than omega-6/omega-3 PUFA and is more than 4-6: 1; meanwhile, the invention fully utilizes the vitamin E and the synthetic vitamin E in the raw materials, has enough dosage, has combined antioxidation with the selenium yeast and proper omega-6/omega-3 PUFA (polyunsaturated fatty acid) in the feed, overcomes the weakness of the conventional laying hen feed and achieves the optimal antioxidation level.

The chili meal contains various substances for resisting free radicals, has antioxidant capacity and contains a large amount of vitamin C and vitamin E; tannic acid is a polyphenol compound, which is divided into hydrolyzed tannic acid and condensed tannic acid, and the efficacy of the hydrolyzed tannic acid (you Ke Bao): the food has strong astringency, can reduce intestinal peristalsis, slow down the circulation speed of chyme in the intestinal tract and promote the absorption of water and nutrition in substances; and the second is natural antioxidant function, which can remove free radical and protect biological tissue. And thirdly, the antiviral effect. Has the effects of inhibiting replication of respiratory viruses such as influenza, inhibiting synthesis of virus glycoprotein, and resisting virus. And fourthly, selective bacteriostasis is carried out, the growth and the reproduction of beneficial bacteria such as lactic acid bacteria and the like are improved, the reproduction of gram-negative bacteria and other pathogenic bacteria is inhibited, and the problem of diarrhea of the laying hens is effectively solved.

The biological fermentation feed prepared by compounding multiple strains has obvious acid fragrance, lactic acid, bacteriocin and the like in the metabolites of the probiotics have obvious inhibition effect on common pathogenic bacteria such as escherichia coli, salmonella, clostridium perfringens and staphylococcus aureus, can improve the resistance of laying hens to bacterial diseases, reduce the production of toxic and harmful substances and oxidative free radicals generated by the pathogenic bacteria, generate a large amount of protease in the growth process of bacillus coagulans and saccharomycetes, decompose macromolecular protein in a substrate into polypeptide, small peptide and amino acid, improve the digestion and absorption efficiency of substrate nutrient substances, and reduces the content of antigen protein and trypsin inhibitor, the yeast generates a large amount of flavor substances, improves the palatability of the fermented feed, the lactobacillus plantarum and the pediococcus acidilactici consume bad oligosaccharides in the substrate to generate metabolites such as lactic acid and the like which are beneficial to the health of animal intestinal tracts; the four kinds of microbial fermentation liquor and the solid fermentation process also produce a large amount of B vitamins, so that the nutritional value of the fermented feed is greatly improved, the intestinal tract of the laying hen is healthier after eating the fermented feed, the resistance to diseases and stress is obviously enhanced, the digestion and absorption efficiency of the nutrients is improved, and the effects of improving the eggshell strength, increasing the vitamin E concentration and prolonging the shelf life are achieved. The biological feed prepared by the invention can improve the intestinal health of the laying hens, promote the expression of compact connexin of intestinal epithelial cells, stimulate the secretion of glycoprotein of sIgA, and improve the intestinal immunity of the laying hens.

According to the invention, the raw materials are scientifically compounded according to a certain proportion, the raw materials are synergistic, the egg production time is within 48 hours, the detection value Haff unit reaches more than 90, the egg white concentration is high, the storage time can be ensured to be long, and the purpose of prolonging the shelf life is achieved. Under the condition of refrigeration, the half unit of the egg still reaches 83.84 when 80 days, the egg is higher than the level of AA grade fresh egg, the indexes of yolk coefficient and air chamber height are good, and the mass loss rate is only 3.87 percent after 80 days. The shelf life of the invention can reach 80 days under the refrigeration condition of 4-8 ℃, is doubled, and has high market application value. When eggs fed and produced by the invention are placed for 21 days at the normal temperature of 20-25 ℃, the average half unit is 8.05 percent higher than that of the eggs in the market, the average yolk coefficient is 11.04 percent higher, and the mass loss rate is obviously lower than that of the eggs in the market; when the egg is placed for 50 days, the egg yolk and the egg white are very good, the average half unit is 76.08, and the level of fresh eggs is reached; the egg fed by the feed in the market is clear and yellow after being placed for 40 days, the egg yolk and egg white are very good, the quality loss rate of the egg is obviously superior, the egg is lower than 13.0% of the egg in the market on average, the air chamber height is lower than 11.74% of the egg in the market on average, and the egg has excellent effect. In conclusion, the shelf life of the eggs can be prolonged by more than 10 days at normal temperature compared with that of the eggs in the market.

The invention adopts a systematic nutrition theory, starts with comprehensive factors of intestinal health, immunologic function, antioxidant function, disease resistance improvement and the like, obviously improves the Hough unit, the egg white height, the eggshell strength and the eggshell thickness of the eggs, and effectively prolongs the shelf life of the eggs.

Detailed Description

The invention is described below by means of specific embodiments. Unless otherwise specified, the technical means used in the present invention are well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention.

Example 1

20 parts of corn, 30 parts of barley, 8 parts of soybean meal, 2 parts of expanded soybean, 5 parts of expanded linseed, 5.8 parts of corn protein powder, 3.2 parts of sesame meal, 5 parts of rice bran, 2.5 parts of pepper residue, 0.5 part of palm kernel oil, 3.3 parts of malt root, 2 parts of biological fermentation feed, 0.05 part of Youkubao, 0.025 part of yeast selenium, 0.02 part of vitamin E, 0.02 part of beta-carotene, 0.1 part of natural lutein, 0.67 part of amino acid, 0.01 part of protein zinc, 0.012 part of protein manganese, 0.02 part of 1 ten thousand unit phytase, 0.03 part of choline chloride, 0.08 part of betaine, 0.05 part of complex enzyme preparation, 10 parts of mountain flour, 0.8 part of calcium hydrophosphate, 0.3 part of salt and 0.5 part of compound premix.

The feed for the laying hens in the laying period is characterized in that the nutritional index is set as that the ratio of omega-6/omega-3 PUFA is 3.5: 1;

the amino acid is 0.35 part of lysine, 0.175 part of DL-methionine, 0.105 part of threonine and 0.0385 part of tryptophan; lysine, methionine, threonine and tryptophan according to the mass ratio, lysine: methionine: threonine: tryptophan-1: 0.5:0.3:0.11 were mixed homogeneously.

The compound premix comprises the following components: Q/HF J02.03-2012, manufactured by Liaoning Hefeng stockbreeding GmbH, the product approval number is Liaogao preford (2013) 003024;

the 1 ten thousand units of phytase: beijing Xin ocean technology development Limited, production license number is Fei Tian (2012)0017, approved article number: kyo feed (addi) character (2012) 403711;

the compound enzyme preparation comprises the following components: shenyang fengmei biotechnology limited, with production license number of feeder (2011)1986, approval document number: liaoning (Tian) shaped (2011) 040008;

the Youkebao is as follows: italian schwaral, (2011) gavage standard No. 328;

the biological fermentation feed comprises the main active components of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici, saccharomyces cerevisiae and metabolites thereof, wherein the content of viable bacteria of the bacillus coagulans is more than or equal to 10⁸CFU/g, the content of crude protein in the finished product is more than or equal to 20%, the water content is less than 10%, the pH value is 4.0-5.5, the total acid content is 2-15%, and the finished product has obvious acid fragrance.

4. crushing and sieving corns by using a hammer mill, wherein the sieve plate has the aperture of 3mm, mixing the corns with soybean meal and rice bran meal according to the mass ratio of 1:3:6, and adding mixed bacterial liquid of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae, wherein the mixed mass ratio of the four bacterial liquids is 1:2:2:3, and the mass ratio of the total amount of the bacterial liquid to a fermentation substrate is 1: 3;

5. placing the mixed bacteria liquid and fermented material in a constant temperature fermentation tank, stacking, wherein the tank width is 4 m, the stacking height is 1-1.5 m, fermenting for 5 days at 35 deg.C, the pH value of the material is reduced to 5.0, and the contents of Bacillus coagulans, lactobacillus and yeast are respectively greater than or equal to 10⁸The CFU/g is the completion of the fermentation.

The preparation method of the laying hen egg-laying period feed for prolonging the shelf life of eggs comprises the following steps: accurately weighing the raw materials of the components according to the formula, crushing the raw materials according to a conventional layer feed processing method, sequentially adding the raw materials from large to small according to the weight parts, uniformly mixing, and processing to obtain the layer feed for prolonging the shelf life of eggs.

Example 2

30 parts of corn, 23 parts of barley, 5 parts of soybean meal, 5 parts of expanded soybean, 8 parts of expanded linseed, 3 parts of corn protein powder, 2 parts of sesame meal, 3 parts of rice bran, 1 part of capsicum residue, 0.5 part of palm kernel oil, 5 parts of malt root, 0.8 part of biological fermentation feed, 0.03 part of Youkubao, 0.025 part of yeast selenium, 0.01 part of vitamin E, 0.04 part of beta-carotene, 0.08 part of natural lutein, 0.45 part of amino acid, 0.015 part of protein zinc, 0.015 part of protein manganese, 0.01 part of 1 ten thousand unit phytase, 0.04 part of choline chloride, 0.06 part of betaine, 0.1 part of preparation compound enzyme, 9 parts of mountain flour, 0.8 part of calcium hydrophosphate, 0.4 part of salt and 0.5 part of compound premix.

The feed for the laying hens in the laying period is characterized in that the nutritional index is set as that the ratio of omega-6/omega-3 PUFA is 3.2: 1.

the amino acid is 0.19 part of lysine, 0.114 part of DL-methionine, 0.116 part of threonine and 0.0285 part of tryptophan; lysine, methionine, threonine and tryptophan according to the mass ratio, lysine: methionine: threonine: tryptophan-1: 0.6:0.61:0.15 were mixed homogeneously.

the Youkebao is as follows: italian schwaral, (2011) gavage standard No. 328;

the biological fermentation feed comprises the main active ingredients of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici,Saccharomyces cerevisiae and metabolite thereof, wherein the content of viable bacillus coagulans is more than or equal to 10⁸CFU/g, the content of crude protein in the finished product is more than or equal to 20%, the water content is less than 10%, the pH value is 4.0-5.5, the total acid content is 2-15%, and the finished product has obvious acid fragrance.

4. crushing and sieving corns by using a hammer mill, wherein the sieve plate has the aperture of 3mm, mixing the corns with soybean meal and rice bran meal according to the mass ratio of 1:2:7, and adding mixed bacterial liquid of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae, wherein the mixed mass ratio of the four bacterial liquids is 1:2:2:1, and the mass ratio of the total amount of the bacterial liquid to a fermentation substrate is 1: 4;

5. placing the mixed bacteria liquid and fermented material in a constant temperature fermentation tank, stacking, wherein the tank width is 4 m, the stacking height is 1-1.5 m, fermenting for 3 days at 30 deg.C, the pH value of the material is reduced to 5.5, and the contents of Bacillus coagulans, lactobacillus and yeast are respectively greater than or equal to 10⁸The CFU/g is the completion of the fermentation.

A preparation method of laying hen laying period feed for prolonging the shelf life of eggs, which is the same as example 1.

Example 3

35 parts of corn, 15 parts of barley, 6 parts of soybean meal, 3.5 parts of expanded soybean, 3 parts of expanded linseed, 8 parts of corn protein powder, 4 parts of sesame meal, 8 parts of rice bran, 3 parts of pepper residue, 1.0 part of palm kernel oil, 1 part of malt root, 2 parts of biological fermentation feed, 0.05 part of Youkubao, 0.025 part of yeast selenium, 0.02 part of vitamin E, 0.02 part of beta-carotene, 0.05 part of natural lutein, 0.59 part of amino acid, 0.01 part of zinc protein, 0.015 part of protein manganese, 0.02 part of 1 ten thousand unit phytase, 0.05 part of choline chloride, 0.03 part of betaine, 0.1 part of preparation complex enzyme, 8 parts of mountain flour, 0.5 part of calcium hydrophosphate, 0.35 part of salt and 0.5 part of compound premix.

The nutrition index of the laying hen feed in the laying period is set to be omega-6/omega-3 PUFA ratio of 4.0: 1.

The amino acid is 0.27 part of lysine, 0.148 part of DL-methionine, 0.138 part of threonine and 0.0351 parts of tryptophan; lysine, methionine, threonine and tryptophan according to the mass ratio, lysine: methionine: threonine: tryptophan-1: 0.55:0.51:0.13 were mixed homogeneously.

the Youkebao is as follows: italian schwaral, (2011) gavage standard No. 328;

the biological fermentation feed comprises the main active components of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici, saccharomyces cerevisiae and metabolites thereof, wherein the content of viable bacteria of the bacillus coagulans is more than or equal to 10⁸CFU/g, crude protein product is greater than or equal to20 percent of water, less than 10 percent of water, 4.0 to 5.5 of pH value, 2 to 15 percent of total acid content and obvious acid fragrance.

4. crushing and sieving corns by using a hammer mill, wherein the sieve plate has the aperture of 3mm, mixing the corns with soybean meal and rice bran meal according to the mass ratio of 1:4:5, and adding mixed bacterial liquid of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae, wherein the mixed mass ratio of the four bacterial liquids is 1:1:3:4, and the mass ratio of the total amount of the bacterial liquid to a fermentation substrate is 1: 2;

5. placing the mixed bacteria liquid and fermented material in a constant temperature fermentation tank, stacking, wherein the tank width is 4 m, the stacking height is 1-1.5 m, fermenting for 7 days at 40 deg.C, the pH value of the material is reduced to 4.0, and the contents of Bacillus coagulans, lactobacillus and yeast are respectively greater than or equal to 10⁸The CFU/g is the completion of the fermentation.

Example 4

25 parts of corn, 28 parts of barley, 7 parts of soybean meal, 4 parts of expanded soybean, 5 parts of expanded linseed, 6.2 parts of corn protein powder, 3.1 parts of sesame meal, 7.3 parts of rice bran, 2.6 parts of pepper residue, 0.8 part of palm kernel oil, 2.2 parts of malt root, 2 parts of biological fermentation feed, 0.05 part of Youkubao, 0.025 part of yeast selenium, 0.02 part of vitamin E, 0.02 part of beta-carotene, 0.05 part of natural lutein, 0.64 part of amino acid, 0.01 part of protein zinc, 0.015 part of protein manganese, 0.02 part of 1 ten thousand unit phytase, 0.05 part of choline chloride, 0.03 part of betaine, 0.1 part of complex enzyme preparation, 8.5 parts of stone powder, 0.6 part of calcium hydrophosphate, 0.35 part of salt and 0.5 part of compound premix.

The nutrition index of the laying hen feed in the laying period is set to be omega-6/omega-3 PUFA ratio of 3.6: 1.

The amino acid is 0.3 part of lysine, 0.153 part of DL-methionine, 0.15 part of threonine and 0.039 part of tryptophan; lysine, methionine, threonine and tryptophan according to the mass ratio, lysine: methionine: threonine: tryptophan-1: 0.51:0.5:0.13 were mixed homogeneously.

the Youkebao is as follows: italian schwaral, (2011) gavage standard No. 328;

4. crushing and sieving corns by using a hammer mill, wherein the sieve plate has the aperture of 3mm, mixing the corns with soybean meal and rice bran meal according to the mass ratio of 1:2:5, and adding mixed bacterial liquid of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae, wherein the mixed mass ratio of the four bacterial liquids is 1:2:3:5, and the mass ratio of the total amount of the bacterial liquid to a fermentation substrate is 1: 3;

5. placing the mixed bacteria liquid and fermented material in a constant temperature fermentation tank, stacking, wherein the tank width is 4 m, the stacking height is 1-1.5 m, fermenting for 6 days at 33 deg.C, the pH value of the material is reduced to 4.8, and the contents of Bacillus coagulans, lactobacillus and yeast are respectively greater than or equal to 10⁸The CFU/g is the completion of the fermentation.

Example 5

30 parts of corn, 23 parts of barley, 6 parts of soybean meal, 3 parts of expanded soybean, 5 parts of expanded linseed, 5 parts of corn protein powder, 2.5 parts of sesame meal, 6.9 parts of rice bran, 2.3 parts of pepper residue, 0.6 part of palm kernel oil, 2.0 parts of malt root, 2 parts of biological fermentation feed, 0.03 part of Youkubao, 0.025 part of yeast selenium, 0.02 part of vitamin E, 0.04 part of beta-carotene, 0.1 part of natural lutein, 0.49 part of amino acid, 0.01 part of protein zinc, 0.012 part of protein manganese, 0.02 part of 1 ten thousand unit phytase, 0.05 part of choline chloride, 0.06 part of betaine, 0.1 part of complex enzyme preparation, 8.5 parts of mountain flour, 0.8 part of calcium hydrophosphate, 0.3 part of salt and 0.5 part of compound premix.

The nutrition index of the laying hen feed in the laying period is set to be omega-6/omega-3 PUFA ratio of 3.8: 1.

Further, 0.25 part of lysine as amino acid, 0.128 part of DL-methionine, 0.075 part of threonine and 0.0375 part of tryptophan; lysine, methionine, threonine and tryptophan according to the mass ratio, lysine: methionine: threonine: tryptophan-1: 0.51:0.3:0.15 were mixed homogeneously.

The amino acid is lysine, methionine, threonine and tryptophan according to the mass ratio of lysine: methionine: threonine: tryptophan is mixed uniformly at a ratio of 1:0.5-0.6:0.3-0.61: 0.11-0.15.

the Youkebao is as follows: italian schwaral, (2011) gavage standard No. 328;

the biological fermentation feed comprises the main active components of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici, saccharomyces cerevisiae and metabolites thereof, wherein the content of viable bacteria of the bacillus coagulans is more than or equal to 10⁸CFU/g, crude protein of the finished product is more than or equal to 20 percent, water content is less than 10 percent, and pH value is4.0-5.5 percent, and 2-15 percent of total acid content, and has obvious acid fragrance.

4. crushing and sieving corns by using a hammer mill, wherein the sieve plate has the aperture of 3mm, mixing the corns with soybean meal and rice bran meal according to the mass ratio of 1:4:7, and adding mixed bacterial liquid of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae, wherein the mixed mass ratio of the four bacterial liquids is 1:1:1:1, and the mass ratio of the total amount of the bacterial liquid to a fermentation substrate is 1: 2;

5. placing the mixed bacteria liquid and fermented material in a constant temperature fermentation tank, stacking, wherein the tank width is 4 m, the stacking height is 1-1.5 m, fermenting for 4 days at 38 deg.C, the pH value of the material is reduced to 5.2, and the contents of Bacillus coagulans, lactobacillus and yeast are respectively greater than or equal to 10⁸The CFU/g is the completion of the fermentation.

In the experimental example, the laying hen laying period feed for prolonging the shelf life of eggs is compared with similar feeds in the market, and the influence of each feed on the oxidation resistance, the laying performance and the shelf life of the eggs is compared. A combination of 23 series of tests, a typical test is summarized below:

1 Experimental arrangement

1.12017, 5 months 20 days-7 months 23 days, test chickens 266(38W) -323 days old (46W), a pre-feeding period of 7 days, and a test period of 58 days.

1.2 person: royal jade \29848s (test design, tissue coordination, field observation, summary of test reports), Liu Ming (physiological and biochemical index determination), Zhang Xin (field index detection, data statistical analysis), and Lidechen (field experimenter and field index determination).

2. Experimental design and materials:

2.1 test group 2 (inventive feed and market feed): the method adopts cerulean brown laying hens, each group has 6 repetitions, and each repetition has 288 chickens, and the total number of the chickens is 3456.

2.2 materials:

the invention relates to feed and marketing feed

2.2.1 feed production: and 3, carrying out the production of the rest grain.

2.2.2 test chickens the chickens need to be picked: the sick chickens were picked out when the weight was too large and the weight was too light.

2.3 the material changing method comprises the following steps: the transition time is 9 days, the conventional material 2/3+1/3 test material in the first 3 days, the conventional material 1/2+1/2 test material in the 3 days, and the conventional material 1/3+2/3 test material in the 3 days.

2.4 detection record indexes:

1) weighing: initial body weight, end body weight. Weigh at 4-6 pm. The weight of each chicken was weighed 4 chickens, and the whole cage was weighed one by one, and marked.

2) Food intake: the uniform feeding amount is 120 g;

3) egg laying performance: recording the number of chickens, the number of laid eggs, the total egg weight and the number of broken eggs every day, and arranging the egg detection time at 10:30 to 11:30 minutes in the afternoon

4) Temperature (2 pm and 8 pm), humidity; the temperature of the day and the special weather conditions;

5) and (3) detecting the quality of the eggs: 30 eggs were randomly picked for each repetition and tested 7 days before the end of the experiment. Detection indexes are as follows: hough unit, air chamber height, yolk index, eggshell strength, eggshell thickness and other indexes. The quality of the egg is measured by using a Japanese multifunctional egg analyzer EMT-7300, the strength of the eggshell is measured by using a German egg shell strength meter FESTV2.0, and the thickness of the eggshell is measured by using a Japanese egg shell thickness measuring instrument ETG-1061.

6) And 7 days before the test is finished, detecting indexes such as fatty acid content, selenium content and content in the eggs.

3 results of the test

3.1 Effect of the feed of the present invention on the egg laying performance of laying hens at the egg laying peak, the results are shown in Table 1

TABLE 1 Effect of the feed of the invention on the production Performance of egg-laying hens

Market material

Example 1

Example 2

Example 3

Example 4

Example 5

Chicken number (only)

1728

Laying rate (%)

93.23±1.78^a

97.92±1.66^b

98.03±1.32^b

94.36±1.57^b

95.09±1.44^b

95.57±1.23^b

Egg weight (g)

60.71±0.74

60.90±0.69

61.82±0.37

62.03±0.57

61.26±0.61

61.85±0.69

Egg production (g/only/day)

56.60±1.26

59.63±1.12

60.6

58.53

58.25

59.11

Feed intake (g/d)

120

Feed egg ratio (%)

2.12:1

2.01:1

1.98：1

2.05：1

2.06：1

2.03：1

The difference is significant (P < 0.05) for different lower case letters in the same column and significant (P < 0.01) for different upper case letters in the same column, as shown in the table below.

Under the condition of the same feed intake, the laying rate of the feed is improved by more than 1.86 percent compared with the market feed, the laying rate is improved by more than 1.65 g/egg/day, the egg weight difference is little, and the egg weight difference is only 0.19 g/egg at least. The egg laying performance of the feed is obviously higher than that of the market feed.

3.2 Effect of the feed of the invention on egg quality, the results are shown in Table 2

Table 2: detection results of eggs placed within 24 hours

The test of the invention shows that fresh egg half units are respectively higher than market materials by 6.19%, 8.33%, 2.73%, 6.45% and 3.97%, the egg half units are all higher than 90.68, and the egg white height is all higher than 9.05; the height of the air chamber is at least 17.58 percent lower than that of the market material, and the egg quality indexes such as yolk color, egg white height and the like are all superior to those of the market material; the indexes of eggshell quality such as eggshell thickness, eggshell strength, eggshell proportion and the like are also obviously superior to market materials. It is evident that the egg white concentration is thick, the egg yolk height is high, the egg yolk membrane is firm, and the haugh unit is high, all of which are the quality characteristics of good eggs.

3.3 Effect of the feed of the invention on fatty acids in eggs

TABLE 3 detection results of fatty acids and selenium in eggs according to the invention

Omega-6 in the eggs of the invention: the omega-3 value is far lower than that of the market material group, the total sum of omega-3 fatty acid reaches 410.55-430.32mg/100g of eggs, and is more than one time higher than that of the market material. According to the eu standard, 15% of eggs per egg that provide adult daily requirements (55ug) may be referred to as a source of selenium (source of selenium) and 30% may be referred to as high selenium (high selenium). According to this standard, the selenium content standards for "selenium source" and "high selenium" eggs are 8.25 and 16.5ug per egg, respectively. The selenium content in the eggs is higher than 22.85ug per egg, belonging to selenium-rich eggs.

3.4 Effect of the invention on egg shelf life

Height of the air chamber: the egg is placed in a dark place, a flashlight is used for shining towards the blunt end of the egg, the outline of the air outlet chamber is drawn by using marks, the eggshell is broken by using the needle head, and the depth of the air chamber is measured by using a vernier caliper, namely the height of the air chamber. A lower chamber height indicates a greater freshness of the eggs.

The Haugh unit was proposed by Haugh in 1937. The egg quality assessment index is calculated according to the formula HU ═ 100Lg (H +7.57-1.7W0.37) according to the egg weight and the concentrated egg protein height (wherein HU is the Ha value, H is the concentrated egg protein height, and W is the egg weight), is a main index for assessing the egg quality, and is an index for standard inspection of eggs in the United states department of agriculture and indicating the freshness of the eggs. According to the standard, the Ha's unit is above 72 for AA grade, 71-55 for A grade, 54-31 for B grade, and below 30 for C grade (the A grade and above are edible eggs, the B grade is processed eggs, and the C grade is only partially used for processing).

Coefficient of yolk: the egg content is poured into a horizontally placed plate, the maximum thickness in the vertical direction is measured by a vernier caliper to be the yolk height, meanwhile, the yolk diameter (taking the yolk-egg white junction as a line), and the ratio of the yolk height to the yolk diameter is the yolk coefficient. The average of 30 eggs was taken. The higher the yolk factor, the better the freshness of the eggs.

Mass loss rate: the quality of 30 eggs is detected by an electronic balance, and an average value is taken. Mass loss rate is mass after placement/mass before placement 100. The lower the mass loss rate, the better the egg freshness.

Table 4: egg shelf life detection index under refrigerated condition of 4-7 DEG C

As can be seen from the table above, under the refrigeration condition, the refrigeration quality loss rate, the air chamber height, the yolk coefficient and each index of Haff unit of the eggs fed with the feed are obviously superior to those of the eggs fed with the similar feed in the market, and the difference is more obvious along with the time extension. The market material group eggs are clear in 60 days, clear in 80 days and yellow in color, and the half unit of the group eggs still reaches above 83.84 at 80 days, which is higher than the level of AA-grade fresh eggs, the egg yolk coefficient and the air chamber height index are good, the quality loss rate is extremely low, and the number of the eggs in 80 days is only 3.87%. The shelf life of the eggs can reach 80 days when the eggs are refrigerated at 4-8 ℃.

Table 5: the eggs of the invention and the eggs fed with the market feed are stored for a certain time at the normal temperature of 20-25 ℃ under the same conditions, and then the detection result is as follows:

as can be seen from the table above, when the eggs fed and produced by the feed are placed at the normal temperature of 20-25 ℃ for 21 days, the average half unit is 8.05 percent higher than that of the eggs in the market, the average yolk coefficient is 11.04 percent higher, and the mass loss rate is obviously lower than that of the eggs in the market; when the egg is placed for 50 days, the egg yolk and the egg white are very good, the average half unit is 76.08, and the level of fresh eggs is reached; the egg fed by the feed in the market is clear and yellow after being placed for 40 days, the egg yolk and egg white are very good, the quality loss rate of the egg is obviously superior, the egg is lower than 13.0% of the egg in the market on average, the air chamber height is lower than 11.74% of the egg in the market on average, and the egg has excellent effect. In conclusion, the shelf life of the eggs can be prolonged by more than 10 days at normal temperature compared with that of the eggs in the market.

4. Conclusion

The shelf life of the eggs is long, which indicates that the eggs are high in quality, safe and nutritional, and the content of antioxidant nutrients in the eggs is high. The essence of researching nutrition and shelf life is to research the relationship between nutrition and high-quality eggs, and few researches and reports on nutrition and shelf life exist in the past.

The experimental conclusion shows that the selenium, the vitamin E, the beta-carotene, the total omega-3 fatty acid and the omega-6 in the feed nutrition are as follows: the enrichment efficiency of nutrients such as omega-3 PUFA proportion in eggs is high, the laying hen feed scientifically compounded by adopting ideal amino acid proportion has obvious influence on the quality of eggs and the shelf life of the eggs, and the shelf life of the eggs refrigerated at 4-8 ℃ can be prolonged to 80 days; the shelf life is prolonged to 50 days at the normal temperature of 20-25 ℃. The feed for prolonging the shelf life of eggs is beneficial to food safety and production of high-quality eggs, and is beneficial to circulation of eggs and improvement of economic benefits.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the patent. It should be noted that, for those skilled in the art, combinations and modifications of the above embodiments can be made without departing from the spirit of the present invention, and other poultry or animal husbandry can be performed to prolong the shelf life of eggs, which are within the scope of the present invention.

Claims

1. A laying hen laying period feed for prolonging the shelf life of eggs is prepared from the following raw materials in parts by weight:

20-35 parts of corn, 15-30 parts of barley, 5-8 parts of soybean meal, 2-5 parts of expanded soybean, 3-8 parts of expanded linseed, 3-8 parts of corn protein powder, 2-4 parts of sesame meal, 3-8 parts of rice bran, 1-3 parts of pepper residue, 0.5-1.0 part of palm kernel oil, 1-5 parts of malt root, 0.8-2 parts of biological fermentation feed, 0.03-0.05 part of Youkubao, 0.025 part of yeast selenium, 0.01-0.02 part of vitamin E, 0.02-0.04 part of beta-carotene, 0.05-0.1 part of natural lutein, 0.45-0.67 part of amino acid, 0.01-0.015 part of protein zinc, 0.01-0.015 part of protein manganese, 0.01-0.02 part of 1 ten thousand phytase unit, 0.03-0.05 part of choline chloride, 0.03-0.08 part of betaine and 0.05-0.05 part of complex enzyme preparation, 8-10 parts of stone powder, 0.5-0.8 part of calcium hydrophosphate, 0.3-0.4 part of salt and 0.5 part of compound premix;

the nutrition index of the laying hen feed is set to be omega-6/omega-3 PUFA ratio of 3.2-4.0: 1;

the amino acid is prepared from the following components in percentage by mass: methionine: threonine: tryptophan is 1:0.5-0.6:0.3-0.61:0.11-0.15, and is mixed evenly;

the biological fermentation feed is prepared by a method comprising the following steps:

the method comprises the following steps of (1) carrying out streak inoculation on preserved strains of bacillus coagulans CGMCC No.1.3220 in tryptone agar, carrying out streak inoculation on lactobacillus plantarum CGMCC No.1.3 and pediococcus acidilactici CGMCC No.1.2696 in lactobacillus agar, carrying out streak inoculation on saccharomyces cerevisiae CGMCC No.2.1792 in potato glucose agar, and carrying out culture at 30 ℃ for 48 hours until a single colony grows out;

respectively selecting single colonies on the culture medium of the four bacteria, inoculating on 2L liquid tryptone, MRS, potato glucose broth culture medium, and shake culturing at 30 deg.C and 200RPM for 48 hr;

respectively inoculating the cultured liquid seed liquid into 500L liquid tryptone, MRS and PDB culture media, and culturing at 30 ℃ and 200RPM for 24 hours to obtain four probiotic bacteria liquids;

crushing corn, sieving with a 3mm sieve, mixing with soybean meal and rice bran meal according to the mass ratio of 1:2-4:5-7, adding four probiotic bacteria liquid, wherein the mixing mass ratio of the four bacteria liquid is 1:1-2:1-3:1-5, and uniformly mixing; the mass ratio of the total amount of the bacterial liquid to the fermentation substrate is 1: 2-4;

fermenting at 30-40 deg.C for 3-7 days, reducing pH to 4.0-5.5, and respectively increasing content of Bacillus coagulans, lactobacillus and yeast to 10 or more⁸The CFU/g is the completion of the fermentation.

2. The laying hen egg laying period feed for prolonging the shelf life of eggs according to claim 1, wherein the compound enzyme preparation comprises the following main components: 3000U/g xylanase, 800U/g mannase, 2000U/g acid protease, 800U/g lipase, 300U/g amylase and 400U/g glucanase.

3. The laying hen egg laying period feed capable of prolonging the shelf life of eggs according to claim 1, which is prepared from the following raw materials in parts by weight:

20 parts of corn, 30 parts of barley, 8 parts of soybean meal, 2 parts of expanded soybean, 5 parts of expanded linseed, 5.8 parts of corn protein powder, 3.2 parts of sesame meal, 5 parts of rice bran, 2.5 parts of pepper residue, 0.5 part of palm kernel oil, 3.3 parts of malt root, 2 parts of biological fermentation feed, 0.05 part of Youkubao, 0.025 part of yeast selenium, 0.02 part of vitamin E, 0.02 part of beta-carotene, 0.1 part of natural lutein, 0.67 part of amino acid, 0.01 part of protein zinc, 0.012 part of protein manganese, 0.02 part of 1 ten thousand unit phytase, 0.03 part of choline chloride, 0.08 part of betaine, 0.05 part of complex enzyme preparation, 10 parts of mountain flour, 0.8 part of calcium hydrophosphate, 0.3 part of salt and 0.5 part of compound premix;

the amino acid is 0.35 part of lysine, 0.175 part of DL-methionine, 0.105 part of threonine and 0.0385 part of tryptophan which are uniformly mixed;

the biological fermentation feed comprises the main active ingredients of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici, saccharomyces cerevisiae and metabolites thereof, wherein the content of bacillus coagulans is more than or equal to 10⁸CFU/g, the finished product crude protein is more than or equal to 20 percent, the water content is less than 10 percent, the pH value is 4.0-5.5, the total acid content is 2-15 percent, and the finished product has acid fragrance;

respectively streak-inoculating the preserved strains of bacillus coagulans CGMCC No.1.3220, lactobacillus plantarum CGMCC No.1.3, pediococcus acidilactici CGMCC No.1.2696 and saccharomyces cerevisiae CGMCC No.2.1792 to tryptone agar, MRS and PDA agar, and culturing at 30 ℃ for 48 hours until a single colony grows out;

respectively selecting single colonies on the culture media of the four bacteria, inoculating the single colonies on 2L liquid tryptone, MRS and PDB culture media, and culturing for 48 hours in a shaking table at 30 ℃ and 200 RPM;

crushing and sieving corns by using a hammer mill, wherein the sieve plate has the aperture of 3mm, mixing the corns with soybean meal and rice bran meal according to the ratio of 1:3:6, adding the bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae bacterial liquid, wherein the mixing mass ratio of the four bacterial liquids is 1:2:2:3, and uniformly mixing, wherein the ratio of the total bacterial liquid to a fermentation substrate is 1: 3;

fermenting the uniformly mixed bacteria liquid and the fermentation material at 35 ℃ for 5 days, reducing the pH value of the material to 5.0, and respectively increasing the contents of bacillus coagulans, lactobacillus and saccharomycetes to be more than or equal to 10⁸Completing the fermentation by CFU/g;

drying the fermented material to the water content of below 10% to obtain the biological fermented feed finished product.

4. The laying hen egg laying period feed capable of prolonging the shelf life of eggs according to claim 1, which is prepared from the following raw materials in parts by weight:

30 parts of corn, 23 parts of barley, 5 parts of soybean meal, 5 parts of expanded soybean, 8 parts of expanded linseed, 3 parts of corn protein powder, 2 parts of sesame meal, 3 parts of rice bran, 1 part of capsicum residue, 0.5 part of palm kernel oil, 5 parts of malt root, 0.8 part of biological fermentation feed, 0.03 part of Youkubao, 0.025 part of yeast selenium, 0.01 part of vitamin E, 0.04 part of beta-carotene, 0.08 part of natural lutein, 0.45 part of amino acid, 0.015 part of protein zinc, 0.015 part of protein manganese, 0.01 part of 1 ten thousand unit phytase, 0.04 part of choline chloride, 0.06 part of betaine, 0.1 part of preparation compound enzyme, 9 parts of mountain flour, 0.8 part of calcium hydrophosphate, 0.4 part of salt and 0.5 part of compound premix;

the feed for the laying hens in the laying period is characterized in that the nutritional index is set as that the ratio of omega-6/omega-3 PUFA is 3.2: 1;

the amino acid is 0.19 part of lysine, 0.114 part of DL-methionine, 0.116 part of threonine and 0.0285 part of tryptophan which are uniformly mixed;

the biological fermentation feed comprises the main active components of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici, saccharomyces cerevisiae and metabolites thereof, wherein the content of viable bacteria of the bacillus coagulans is greater than that of the viable bacteria of the bacillus coagulansIs equal to 10⁸CFU/g, the finished product crude protein is more than or equal to 20 percent, the water content is less than 10 percent, the pH value is 4.0-5.5, the total acid content is 2-15 percent, and the finished product has acid fragrance;

the method comprises the following steps of (1) carrying out streak inoculation on a preserved strain bacillus coagulans CGMCC No.1.3220 in tryptone agar, carrying out streak inoculation on lactobacillus plantarum CGMCC No.1.3 and pediococcus acidilactici CGMCC No.1.2696 in MRS, carrying out streak inoculation on saccharomyces cerevisiae CGMCC No.2.1792 in PDA, and culturing at 30 ℃ for 48 hours until a single colony grows out;

respectively selecting single colonies on the culture media of the four bacteria, correspondingly inoculating the single colonies on 2L liquid tryptone, MRS and PDB culture media, and culturing for 48 hours at 30 ℃ and 200RPM in a shaking table;

crushing and sieving corns by using a hammer mill, wherein the sieve plate has the aperture of 3mm, mixing the corns with soybean meal and rice bran meal according to the mass ratio of 1:2:7, and adding mixed bacterial liquid of bacillus coagulans, lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae, wherein the mixed mass ratio of the four bacterial liquids is 1:2:2:1, and the mass ratio of the total amount of the bacterial liquid to a fermentation substrate is 1: 4;

fermenting the uniformly mixed bacteria liquid and the fermentation material at 30 ℃ for 3 days, reducing the pH value of the material to 5.5, and respectively increasing the contents of bacillus coagulans, lactobacillus and saccharomycetes to be more than or equal to 10⁸Completing the fermentation by CFU/g;

and (4) drying the fermented material in a fluidized bed until the water content is below 10%, thus obtaining the finished product of the biological fermented feed.

5. A method for preparing the laying hen egg-laying period feed for prolonging the shelf life of eggs according to any one of claims 1 to 4, comprising the steps of:

accurately weighing the raw materials of the components according to the formula, crushing the raw materials according to a conventional layer feed processing method, sequentially adding the raw materials from large to small according to the weight parts, uniformly mixing, and processing to obtain the layer feed for prolonging the shelf life of eggs.

6. A high selenium egg with long shelf life, wherein the selenium content of the egg is higher than 22.85ug per egg, the shelf life of the egg reaches 80 days at 4-8 ℃, and the shelf life of the egg reaches 50 days at 20-25 ℃, and the production method of the egg comprises the following steps: feeding the laying hen egg producing period feed for prolonging the shelf life of eggs according to any one of claims 1 to 4 during the egg producing period of the laying hen.